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Ye Olde Easter BUNS a CHKES MADE FROM vlw THE GflOIGEST IflGREDIENTS ONú y W. G. WARNER, 8,JD..d. Confectiox&ex». C w Q53, Olelbe S-t;eê9 TRs'TT'Ts-tr IQEL. Aff 44RM. NW -ME (QflEATEfl FHRINE BREAD. T'" T T T ..¡, T T T T T T" T T T Y. T T T T T T THE BREAD OF THE FUTURE! Delicious, Nutritious, and Higfily Digestive. air CHAS. A. CAMERON, M.D. (Cambridge), F.R.C.S,I. M.R.C.P.I., F.I.O., Professor of Chemistry, R.C.S.I., Medical Officer of Health for Dublin; City and County Analyst, — Cfey Laboratory th + ^ave a high estimate of the DIETETIC VALUE of fats, especially of those found in the seeds of plants, and I consider ■at the large percentage of the DELICATELY FLAVOURED fats of wheat present in Messrs NEAVE and CO,'S FAR IN it ds greatly to the value of their Bread. It is RICH also in the ALBUMINOIDS of NITROGENOUS constituents of food ^lch are INDISPENSABLE to the formation of BONE and MUSCLE. ft '-Messrs NEAVE & CO.'S Wheaten Meal and FARINE are WELL FLAVOURED, EASILY DIGESTIBLE and uT-BITIOUS aliments." — AGENTS FOR PENARTH- IF*. JSa>ytex* SCJnD..S •" ARCOT STREET AND PLASSEY STREET. k