Applications for Registration of Trade-marks.

Patent Office, Wellington, 25th November, 1896.

A PPLICATIONS for registration of the following trade-marks have been received. Notice of opposition to the registration of any of them can be lodged at this office within two months of the date of this Gazette. Such notice must be in duplicate, and accompanied by a fee of £1.

No. 1523.
8th October, 1895.

SEPARATE THE LABEL AT THIS LINE TO TAKE OFF COVER.

DIRECTIONS FOR USE.

Bread.—Mix thoroughly a large teaspoonful heaped up of the Baking Powder and a little salt with each pound of flour, in a dry state, then pour on half a pint of cold water or milk, mix into dough of the usual consistency, make into a cottage loaf or put in a tin and into a quick oven. Be sure the oven is quite hot. The dough requires very little kneading. When fully risen, open the oven door for a moment to let out steam.

Tea Cakes, prepared as bread, with milk, are very short and delicious, but with the addition of an egg they are very superior.

Pastry, Pie Crusts, etc.—Mix about half a tea-spoonful of the Powder with a pound of flour, then work in about half the usual quantity of butter, dripping or lard. Paste made up the night before it is baked will not be deteriorated.

Confectioners, in making Sweet Biscuits, Pound Cakes, School Cakes, Sponge Cakes, Bath Buns etc. we find it one of the greatest improvements. Put a tea-spoonful and a half of Powder in every pound of flour, and half the quantity of butter, etc., recommended in most receipt books will be found sufficient.

In Schools and large Families it should be used as an article of health as well as economy. Puddings, Pastry, etc., made without it being too indigestible for children.

Plum Cakes.—One pound of flour, a tea-spoonful and a half of Powder, a little salt, quarter of a pound each of butter, sugar, and currants, two eggs, and half a pint of milk.

Rice Biscuits.—Take half a pound of sugar, half a pound of best ground rice, half a pound of butter, half a pound of flour, and half a tea-spoonful of Powder; mix the whole into a paste with two eggs.

TO BE KEPT COVERED AND IN A DRY PLACE.

SHARLAND'S

THE MOA BRAND

ESTBD 1865

BAKING POWDER

This Powder, made with Pure Grape Cream Tartar, is famous throughout New Zealand for its absolute purity and strength. It makes digestible Unfermented Bread, Cakes, Scones, Pastry, Biscuits, Gingerbread, Rolls, Bath Buns, etc. Bread made with this Baking Powder is easier of digestion. Medical testimony certifies this, and Bread made with it is sweeter than the ordinary kind, and will not sour or mildew, and keeps moist and sweet for weeks. The Baking Powder is particularly recommended for Sea Voyages and exportation to Hot Climates.

"I have made a chemical and microscopical examination of Sharland's Baking Powder, and find it quite pure and wholesome, and free from admixture with alum, so frequently present in ordinary Baking Powders. Sharland's Baking Powder will be found of much use in the preparation of Bread."
WILLIAM SOUTHHALL, F.L.S.,
President of the Birmingham Natural History and Microscopical Society.

OBSERVE ON EACH LABEL THE SIGNATURE,
J.L. Sharland & Co

Sold by all Grocers and Storekeepers in Canisters,
1s 6d and 2s 6d

PROPRIETORS:
SHARLAND & CO.,
Manufacturing Chemists & Wholesale Druggists,
AUCKLAND, N.Z.

The applicants claim that this trade-mark has been in use by them and their predecessors in business in respect of the article mentioned for over fifteen years.

Sharland and Co. (Limited), of Auckland and Wellington, New Zealand, Wholesale Druggists, Baking-powder, Class No. 42.

NOV. 26.
THE NEW ZEALAND GAZETTE.
2001