Page 2 Advertisements Column 8

Gisborne Times, Volume XXXIII, Issue 3658, 21 October 1912, Page 2

A NEW PROCESS FOR PRESERVING EGGS. OVOLINE (RECD.) OVOLINE is a creamy paste, which is applied by first greasing, the lianas wrth the cream ana then rolling the Egg between the hands till thoroughly coated. 0\ OLtXE combines chemically and harmlessly with the Egg-slielf and forms a waterproof coating, impermeable tc- air. and impregnable to bacteria'. ' 0\ OLINE preserves the EGGS so perfectly, that when used thev cannot be distinguished from FRESIt 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 with the nourishing qualities of the Eggs. I think it is the best method I have yet heard of.” A Lady writes :—“I tried OVOLINE 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 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 c CONNELL & CO SHIPPING AND FAMILY - BUTCHERS,. GREY STREET, GISBORNE. UTMOST Care Exercised in tie Be* lection of onr Meats, and Quality Qn&ranteedelastomers -waited cn for Orders. jypQONMELL AND Q 0„