Page 2 Advertisements Column 7

Gisborne Times, Volume XXXIII, Issue 3659, 22 October 1912, Page 2

[A NEW PROCESS FOR PRESERVING ECCS. 0 VO LINE (RECD.) OYOLIXE is a creamy paste, which is applied by tirst greasing the hands with die cream anti then rolling the Egg between the hands till thoroughly coated. OYOLINE combines chemically and harmlessly with the Egg-shell and forms a waterproof coating, impermeable to air, and impregnable to bacteria. OYOLINE 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 OYOLINp will hi 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 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 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, tie Selection of our Meats, and Quality Guaranteed. Customers waited on for Order*. AND £JQ„