Page 2 Advertisements Column 8

Gisborne Times, Volume XXXIII, Issue 3657, 19 October 1912, Page 2

A NEW PROCESS FOR PRESERVING ECGS. (REGD.) 0\ OLIXE is a creamy paste, which is applied by first greasing; the hands avit l l the cream and then rolling the Egg between the "hands till thorough! v coated. 0\ OLIXE combines chemically and harmlessly '•with the Egg-shell and forms a waterproof coating, impermeable to air, and impregnable to bacteria. OYOLIXE preserves the EGGS so perfectly, that when used thev cannot be distinguished from FRESH EGGS. The yolks do not even break when {toadied. The following extracts are culled from numbers of Testimonials received : (E n g.) writes:—“Your OYOLIXE will in no way interfere with the nourishing qualities of the Eggs. I think it is the best method I have yet heard of.” A Lady writes :—‘T tried OYOLIXE last year, and had not a single failure. I put down over 600 dozen, and can thoroughly recommend it.” ~ A Gentleman writes:—“Some of the kggs were given 12 months’ trial, and when used were undistinguishnble from Fresh Eggs.” Sold by all Storekeepers. Sole Manufacturer—• H. L. JACKSON, Chemist, Blenheim. L. D. NATHAN AND CO. AGENTS. LTD,

M c CONNELL & CO. SHIPPING AND FAMILY BUTCHERS, GREY STREET, GISBORNE. UTMOST Care Exercised in tlie Selection of our Meats, and Quality Guaranteed Customers waited on for Orders. AND £JQ..