Page 4 Advertisements Column 2

Oamaru Mail, Volume III, Issue 616, 24 April 1878, Page 4

DUNEDIN ADVERTISEMENTS irrlHE "Al" COD LIVEK OIL. Bronze Medal, Brussels, 1876. The only Prize awarded for Ood Liver Oil. Gold Medal, South African Inhibition, 1877. ABSOLUTE PURITY. SouthaU Brothers and Barclay manufacture this Oil in Norway by the most modern and scientific process, BRILLIANT. and the result is a bright, pale yellow and delicately flavoured oil. The old fashioned process by FRESH. putrefaction produces a brownish coloured oil, which is necessarily very objectionable and much inferior to - DIGESTIBLE. the " Al " OH. Large numbers of testimonials have been received from leading Pharmaceutists in Great Britain, on the Continent, and in the Colonies ; their opinions are necessarily of more value than those of the general public, on account of their better knowledge of the requirements of good oil. Copies of several of these testimonials are supplied with each bottle of oil. The "Al" Oil may be obtained from Chemists and Druggists throughout New Zealand, in Soz. bottles, at 2s. each, and ISoz. bottles, at 3s. 6d. each. Wholesale and Export Agents for New Zealand— P. HAYMAN AND CO., Rattray-street, DUNEDIN. SOUTHALL BROS. AND BARCLAY, Birmingham. 209 NOTICE. TB I~ R C H . has removed from his late premises, Jetty-street, to his new premises, Water of Leith, opposite Marshall and Copeland's Brewery. Wines and Spirits and Groceries of the best quality. Water of Leith. 25th March, IS7S. 335 Celebrated IYER'S BUGGIES and LIGHT CARRIAGES ON SALE. Iver's Single and Double Buggies, Waggonettes, etc. Moderate in Price, Easy and Durable. BATES, SISE, AND CO., Agents, BOND-STREET, Dpxedin. 33£ > wilson and cc ijlL, Importers and General Merchants, DUNEDIN. Cash Buyers of Grain. Agents for Younger's Ale, Orlando Jones Starch, and Courvoisi andy. 406 T> HUDSON AND CO., MANUFACTURING CONFECTIONERS AND BISCUIT BAKI Kf?. The First .Steam Confectionery Works in New Zealand. CAUTION. Parents and Guardians, in purchasing Sweets, should be careful to see that they get a pure article, as those imported have been proved, by analysis, to contain adul- ■ terations of a very injurious nature. Vide : , the following : Professor Black reports upon 14 Samples of Imported Sweets purchased by Mr. Lumb from various Confectioners in Dunedin for analysis, and of which the following is a resume : "Fourteen Samples obtained from various Confectioners in Dunedin. " Nos. 419 to 432 Sweets are all objectionable, owing to the large quantity of Sulphate of Lime or other earthy matter they contain. The colouring matter is also objectionable, being partly Prussian Blue. I consider these sweets far inferior in quality to those of local manufacture which I have analysed." Professor Black again reports upon 20 Samples taken by Inspector Lumb from the Manufactory of MESSES. E. HUDSON AND CO., As follows: " Nos. 359 to 37S.—These Sweets do not contain Plaster of Paris, Sulphate of Lime, Starch, Flour, or any objectionable colouring matter, or any deleterious ingredients. The absence of Plaster of Paris, or any objectionable colouring matter, recommends them strongly. They are, in my opinion, a very superior article, skilfully manufactured, and should take a good position in the market." Ask for HUDSON'S CONFECTIONERY, Manufactured at the only Steam Works in Otago. Price Lists and Professor Black's report to be obtained at the Factory (Masonic Hall), Dunedin. 344 DUNEDIN UNIVERSITY LABORATORY. CLASS: FARINACEOUS FOOD MANCfACTFRED BY E. HUDSON AND CO., DUNEDIN. This prepared Food contains in due proportions all the essentials of good nutritious food. The ratio of the nitrogenous or fleshforming constituents to the non-nitrogenous or heat-producing and respiratory ingredients being 1 to 5.7 is such as is recognised by the liighest authorities as very satisfactory. The inorganic salts found in the ash are those" which are always present in good wheat flour, and are necessary constituents of food. The percentage of sugar is a little higher than is usually found in wheat flour. This, however, is no disadvantage, and is due probably to the process of manufacture. 1 consider that your mode of preparation gives it the advantage over unprepared flour of retaining its sweetness for a longer period, and resisting more effectually the deleterious influence of a damp .climate. On the whole 1 can recommend your preparation as a very digestible, wholesome, and nutritious article of food; these good qualities will doubtless secure for it a large demand among all classes of the community. I am, gentleman, Your obedient servant, J. G. BLACK, M.A., D. Sc, Professor of Chemistry. . Vairttity ti Otago, 3M