Liquid Chocolate Cherries |; Chocolate Brazils Chocolate Pineapple Liqueur 1 Chocolate Walnuts Chocolate Walnut Halves Chocolate Milk Fancies Only the best Fruits and Nuts li are used in the manufacture of—~ ■ 1! 1 AULSEBROOK'S i | . CH0C0LATES ( for Little Tbts SOUND, healthy teeth need exercise if they • are to be kept free from decay. That is • lf'1 why ' Ovaltine ' Rusks are of such great & ' J'i> value for children. Crisp— but not too hard - • timi — theY keeP the jaws and t^eth busy, ensuring j'M sound, healthy teeth and good mouth forma- ||\ , m( tion as well. |||) W 'Ovaltine' Rusks are delicious, easily digested, l||' r and most nutritious. To the fin6st wheaten ^ / , flour — unbleached, unadulterated, and con- . A /J. v taining all the nutritive elements — is added a fV I W proportion of ' Ovaltine,' the supreme tonic m 1 M'll 'Ovaltine' Rusks will help to keep your Wl/ children's teeth sound and healthy. Wi u\ J>old b$ all Chembts and Stores, in large and small /// .lins, 216 and 4/6. JJJ Manufacturers: A. WANDER LTD .JLondon, ARfJL N.Z. Agents ! SALMOND & SPRAGGON Ltd., Wellington. ^ cu^ ot ' Ovaltine' with a few ' 'Ovaltine.' Rus|cs forms a complete and nourishing meal. -TOKK ' ; 1 ' '
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/DTN19300328.2.104.4
Bibliographic details
Ngā taipitopito pukapuka
Daily Telegraph (Napier), Volume 59, Issue 48, 28 March 1930, Page 11
Word count
Tapeke kupu
194Page 11 Advertisements Column 4 Daily Telegraph (Napier), Volume 59, Issue 48, 28 March 1930, Page 11
Using this item
Te whakamahi i tēnei tūemi
NZME is the copyright owner for the Daily Telegraph (Napier). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in