Page 2 Advertisements Column 7

Gisborne Times, Volume XXXIII, Issue 3655, 16 October 1912, Page 2

A NEW PROCESS FOR PRESERVING EGGS. 0 V 0 LIN E 0\ OLINE is a creamy paste, which is applied by first -Teasine; tile hands with ere- am and then rolling the Eggbetween the hands till thoroughly coated. OVOLIXE combines chemically and harmlessly with the Egg-shell aiul forms a waterproof coating, impermeable to air, and impregnable to bacteria-. OVOLIXE preserves the EGGS so perfectly, that when used they cannot l>e distinguished from FRESIf EGGS. The yolks do not even break when poached. The- following extracts are culled from numbers of Testimonials received : A.M.R.C.S. (Eng.) writes:—“Your 0) OLINE will in no way interfere witli the nourishing qualities of the Eggs. 1 think it is the best method I have vet heard of.” j A Lady writes :—“I tried OVOLIXE | last year, and had not a single failure. I put down over 000 dozen, and can thoroughly recommend it.” A Gentleman writes:—“Some of the Eggs were given 12 months’ trial, and when used were undistinguishable from Fresh Eggs.” Sold by all Storekeepers. Sole Manufacturer— H. L. JACKSON, Chemist, Blenheim. L. D. NATHAN AND CO., LTD, AGENTS. M°CONNELL & CO. SHIPPING AND FAMILY BUTCHERS, GREY STREET, GISBORNE. UTMOST Care Exercised in the Selection of our Meats, and Quality Guaranteed. Customers waited on for Orders. AND £JC).