T HE CANTERBURY AGRICUL TURAL AND PASTORAL SHOW, 1879.

[continued. ]

The allow of reaping machines wa s large, and Messrs Reid and Gray’s exhibit was the one which met with tiie judges’ approval, the Osborne being second ; and in mowing machines the Timaru firm also gained first honors, with a very compact article, which they sell at £22 ; the M'Connack, at ten shillings more, taking second. A Forest’s hay loader was awarded a first prize, and ought to be a very useful implement on a farm. The reaping and binding machinery were not awarded any prize, as it is intended to have a competition during harvest, so as to arrive at their qualifications ; and the same test will be applied to the rye grass strippers, of which two were shown by Messrs Duncan and Scott Bros. The gorse cutting machines, by Hornsby are ponderous looking affairs, and aie also to be subjected to a trial before having any award made. Wind pumps had two re presentatives by local manufacturers Croll and Scott Bros., but neither of them were equal to the Althouse, which was not shown this year. The show of churns again asserted the superiority of colonial manufacture—Mr Mathew Hall gaining first prize against three American exhibits. He also ob tained a first prize for a set of cheese vats. All these goods are made of kauri pine, and are very neat and clean-looking. In the extra exhibits, a turn-wrist plough, shown by Mr Booth, is a most ingenious implement, having two mculd boards,

which, by a very simple leverage action can be thrown in and out of place by the ploughman, the share also being turned the opposite way by the same movement. An American gang plough, which ought to do well in light laud, was highly com mended. There was a number of clod

crushers, chaff-cutters, bone crushers, drills, aud other implements shown—all of which attracted a deal of attention from the visitors. DAIRY PRODUCE. In daily produce there was a keen com petition, no less than 25 entries being made for the prize for fresh butter, Mrs George Thompson taking first for fresh, and Mrs Henshaw for powdered, the

latter also gaining the “ Press ” special gift of a piece of plate. The quality of the cheese showed that the Canterbury farmers are still able to keep up their reputation in this product,

Mr C. B. Candy obtaining first for old, , and Mr C. Brade for new. ,

The cured and preserved meats were splendid. Mr T. H. Green took three firsts for ham, bacon, and spiced beef, besides the £lO 10s ‘ ‘ Times ” prize. Mr W. H. Mein’s assortment of tinned meats was particularly good, and some of the tins, which had been prepayed over a year ago, had their contents as fresh and / sweet as the day they were put up. They deservedly obtained first prize. There i was a fair lot of entries in jams, pickles, xand preserved fruits. COLONIAL INDUSTRIES. Malt found a prize taker in Messrs Royse, Stead, and Co., with a very nice bright sample. Beer was shown in thir teen entries, Manning and Co. taking first and second; and in porter Messrs Wood and Co., of Ashburton, took first and second, in an entry of eight com petitors. New Zealand rope was shown by Messrs Seed, and Hall and Forbes, the former taking the first with a particularly fine quality of cordage made from New Zea land flax—which can be sold at from £3O to £4O per ton ; and Messrs Hall and Forbe3 showing a very fair sample at as low a price as £3O per ton. The Mosgiel and Kaiapoi Woollen Factories’ exhibits took us fairly by sur prise at their unexpected variety and quality. Colored yarns, in every shade, hoisery, tweeds, serges, blankets, and shawls, in new and handsome patterns, were admired by all, and, being innocent of shoddy, are certain in. time to drive the imported goods out' of the market. The show of leather by Mr Thomas Wilson was of a very superior quality, the harness leather being: particularly good. In boots Mr George Hyde was the only s exhibitor, and some very pretty specimens of the shoemakers’ art were shown. Basket ware, of Christchurch manu facture, was represented by a good variety of baskets of all sizes, birdcages, peram bulators, &c. —Mr James Silvester being the manufacturer. In casks, Mr E. Hall took a prize with some very nice butter firkins, at the low price of 4s 8d each. Drain pipes, fire-clay goods, and pottery were shown by Mr W. Neighbours; and Messrs Austin and Kirk show a' great im provement on previous years —the drain pipes, elbows, and joints being more cleanly moulded and more evenly burnt than usual. Austin and Kirk’s pottery shows what can be done in this line ■by colonial enterprise, as milk pans, dishes, flower pots, vases, &c, are now manufac tured by the firiii. There was a very large and varied as sortment of cooking ranges on the ground —Messrs Scott Bros, being the largest ex hibitors. This firm also had a stand of

ornamental castings for fences, &c, and they attracted a good deal of favorable comment.

The show of seeds was not large. The Association are to be congratulated

on the glorious weather, and the atten dance consequent upon it. We hear that close on £BOO gate-money was taken. It is evident that as the show is increasing in importance and number of entries yearly, the present ground will soon be totally in adequate for the Association purposes.

Holloway’s Pills. —Let the Sick take heed. —The stomach is the commissariat of the physical system. It furnishes the material sus tenance of every organ. If disordered, the Ydiole body languishes ; but however severely it may be affected, its tone and vigor may always be restored by a course of these irresis tible Pills ; biliousness, indigestion, liver com plaints, and other disorders of the stomach can easily l>e cured by the use of Holloway’s Pills. Thousands attest this assertion, and no sufferer who has ever tiied them will deny their su preme efficacy. In every case-of stomach dis ease, from the mildest case of dispepsia to the disorder of both liver and stomach, from the nausea of the free liver to the vomiting accom panying ulcerated stomachs, these Pills imme diately relieve, and by perseverance effectually cure.—ApvTi.

Site of the Show at pwc>J4, K'weJafeer 18, 18*79,

GREAT SOUTH RAILWAY.

Cheesemaking.

(From the Chester Courant, March 11, 1865.) Lecture Delivered under the Auspices of the Taporley Agricultural Society by Mr J. Harding, the Celebrated Cheddar Cheese Maker. THE CONSTITUENTS OF MILK. Milk is composed of milk sugar, whey, caseine, and butter, held in a liquid form, generally in an alkaline state. An acid, introduced either front natural or artifi cial causes, effects their separation by con verting the milk sugar into lactic acid, which in its turn acts upon the other con stituents, which enables,us to 1 secure the caseine arid butter, and amalgamate the two and make it into cheese.

There should be a proper, dairy room, but this indispensable item in dairy prac tice, as a rule, is wanting throughout the length and breadtl of our land, in the ab sence of, which there can be seldom a guarantee for making good cheese. The milk, so delicate in its nature, requires to be deposited in a place entirely free from every impurity ; the floor of the room should be clean, and every precaution taken to render it dry. Cement should be used where necessary to fill up joints and cracks, so as to destroy every lodging place for filth ; every utensil in use should not only be clean but appear with a polish. The milk should be poured into a receiver outside the dairy-house, and conveyed by a pipe, or rather an open shute or conduit, to the vessel prepared for its reception in the milk-house, that the milkers may not enter the daily. Underthese circumstances milk may be kept sweet in ordinary weather, in a temperature of 63 to 65 de grees, during the night, in one vessel (say the cheese tub), to which the morning’s milk may with safety be added, and a fine cheese be the result. I cannot under stand why persons prefer the labor of making cheese twice a day, when a cheese of a superior description can be produced by making once as I have described. I n preparing the milk for the reception of the rennet, in the absence of Cockey’s or any heating apparatus, care should be taken to prevent the overheating any portion of it, less its condition become affected before the rennet is added. It is not safe to heat it beyond 100 degrees. During the summer months it frequently happens that no heating is required, the evening milk in the cheese tub having stood at 65 to 70 degrees ; and that of the morning coming in to mix with it at a temperature of 90 degrees will at once fix the bulk at 78 to 80 degrees, the temperature required. The rennet which should be' perfectly sweet and its strength practically known, should at once be introduced and stirred into the milk so as to take immediate and universal effect, and at once arrest the particles; of cream, ,and prevent their es cape to the surface. If the atmosphere be close and damp and the temperature high, the evening milk may have acquired sufficient acidity to slightly affect litmus paper, to which there is not always much objection; but if it has remained per fectly sweet, a little sour whey of a clean acid taste maybe added to assist the ren net, the quantity being regulated by the experience of the dairywoman.

BREAKING THE CHEESE. The coagulation should occupy 50 to 60 minutes, it may then be cut across at right angles with a long knife or other cutting instrument, when the whey should immediately begin to appear. With the milk at, this stage of the pro ceedings in the condition I have des cribed, the character of the future cheese is entirely subject to the skill of the operator. To follow the Cheddar method, after remaining a short time in this state it should be broken or cracked up care fully, to prevent waste, when a little whey is taken off and warmed. When the breaking is completed, this heated whey is poured over it, which tends to harden the curd and clear the whey, when the curd will be found to be in small and distinct par tides ; it is then allowed to subside. A portion of the whey is then drawn off and heated for scalding, which may occupy 30 to 40 minutes. The curd is then stirred up, and the heated whey poured amongst it until it has reached a temperature of 100 degrees. The stirring is continued until the particles of curd again separate and sink, when the whey remains clear. With Cockey’s heating apparatus, the breaking and the scalding is performed by one operation, the temperature being gradually increased during the stirring till it reaches 100 degrees. There is probably less necessity for the curd being so finely broken when it is not rt.o be scalded, as there would be some difficulty in again collecting it without the ' appli cation of heat of a high temperature. After being subjected to the heated whey for 25 or 30 minutes, the whole of the whey is drawn off, and the curd becomes a compact mass, which is heaped up on the convex bottom of the tub ; the

temperature being carefully retained, the whey readily escapes. When this is effected, which may occupy from one to two hours, according to circumstantes, it is placed in the press, to remain 20 or 30 minutes, when it is removed and broken in the mill, and salted with the best refined (which is prepared for the purpose by Titley and Bath) at the rate of 11b of salt to 561bs of curcl, when it is again placed in the press. The next morning it is turned in the vat, and a dry cloth is given to it, which is not sub sequently wetted. At the end of the third day it is removed to the cheese room and bandaged, when it is turned every day for a few days ; as it hardens it is turned twice a week, and ultimately once, till it is sent to market at two to four months old.

In Gloucestershire they make their cheese twice a day—it is broken, or rather mashed, the whey is dipped off, the curd hardens, and pressure is applied in the tub. Here only the hands are employed and the whey escapes between the fingers. The work of making is finished by 10 o’clock in the morning, and the cheese is put in the press, weighing six or eight to the cwt. I have seen 40 or 50 of the same turned in the press every morning, when they get a coating of salt and a clean cloth. This cheese, being beauti fully sweet in flavour, is not in its general character fine.

BAD CHEESE. It is a matter of surprise that so many cheesemakers understand so little of the business from which they obtain their in come. Go into the majority of cheese rooms, especially where thick cheese is made, and this fact is apparent. You there see cheese of various shapes and colors, representing good, bad, and in different, the production of one and the same maker, who is not only ignorant of the irregular character of the cheese, but also of a remedy to improve it. Ask a dairy woman why her cheeses so differ in shape and appearance ;. what answer will you get 1 ‘ ‘ Cheese never was made alike on this farm,” or, “the cheese is never good when the cows are in such a field.” When the factor comes to buy, and casts his practised eye over the cheeses to clas sify them, that he may know how much to offer, his offer is rejected, on the ground of being unfair and partial. He has given a “ neighbor a much higher price for his cheese that is not any better than mine,” or “he has a name.” These are only specimens of facts that are constantly oc curring in the experience of every re spectable cheese dealer. While such ignorance prevails there will be no im provement. On the other hand the responsibility of making cheese is too great to rest alone upon the woman. (Hear, hear.) The man should assist her by Studying the nature of the milk and the successive changes which it undergoes be fore the cheese is made, so as to be enabled in his cheese room to point to any inferior cheese, and understand the cause. If I were to discover a failure in the crop in a part of one of his arable fields, he would at once give me a satisfactory ex planation, and he who would be so conver sant with cause and effect in the field, in his cheese room would be a complete igno ramus. I greatly pity a poor woman who having all the cheese-making responsibility upon her labors might and main, day after day, and year after year, to obtainsuccess, and instead of her husband’s aid, gets his frowns, until “ hope deferred has made the heart sick. ” To such persons I may render some assistance by showing how bad cheese is made. Bad cheese, is so e times made by being sour, for which there are two causes ; one from the atmosphere over which we have no control. • The mo ment milk is drawn from the cow it com mences its progress towards decomposi tion, and if placed in a temperature of over Go degrees, in a close atmosphere, there is no certainty of its keeping sweet during 12 hours, and should it require to be heated at all in the morning it will in crease the acidity, the presence of which in the milk does not ahvay develop itself until too late to apply a remedy. Ano ther kind of sour cheese, and which is the worst, is caused by a want of cleanliness either in the utensils or floor of the dairy, or it may T be from the effluvia arising from adjacent gutters or heaps of manure, &c., or meat hung in the neighborhood of the milk ; any of these causes will not only sour the milk, but will also impart to it a bad flavor. I have occasionally detected the cause of this kind of sour cheese by the resemblance of its flavor to some adja cent stench. The former of. these kinds of sour cheese, made by the Cheddar me thod, will sometimes become blue-mouldy, and when ripe and mellow is exceedingly good. A sour cheese may be clearly assigned, during the process of making, to which class it belongs. The curd from natur ally sour milk will more tenaciously retain the whey, and will spread itself over the bottom of the cheese tub, whilst that which is made from tainted milk will part

from the whey more readily, leaving the curd in a dry and sandy condition. The intelligent dairy woman will readily un derstand this, and everything around her will receive an extra scour, which will prove to be a preventive of a similar disaster the next morning. The class of inferior cheese to which I should like to call your attention is such as usually fills our fairs and markets—cheese not made from sour milk (some of which occasion ally may be found in our finest dairies) but from milk sweet and good, and which but for the mismanagement of the maker would have been of a very different character. These cheeses are of so many different grades that they can not well be classified. I therefore include all full milk cheeses which do not reach the standard of fine, and deem them to be in ferior. The essential elements of good cheese are fine and mellow texture, sweet aromatic flavour, and rich buttery quality; the absence of either of these essentials detracts in a greater or lesser degree from its perfection.

[to be continued.]

CHISPA’S LETTER.

“I am not yet so bald that you can see my brains. ” —Longfellow.

After all the flourish of trumpets last week about the women having votes given them Parliament altered their minds last night, and reversed their decision, so that our sisters and our cousins aud ourauntswill still remain in their normal state of poli tical nothingness. Honorable members who have so quickly altered their minds will have a good deal of catechising to submit to when they return to their con stituents, for although petticoat's are still to be excluded from political power, none of us can deny that the influence of the sex is always considered to be worth look ing up in election times.

In sporting matters I have a hunting item to report, the sport being particularly good and the country over which the event took place tolerably rough. The other day a farmer got outside rather more beer than he was capable of walking off with, and as he started for. home he was taken in charge by the officers of jus tice and his dray, which contained his purchases, was also impounded. Among his speculations were some pigs, which were loud in their objections to being con veyed to durance vile, and two of them escaped from custody. Three stalwart bobbies gave chase and the hogs took through the gorse behind the lockup. Some very clever jumps were negotiated, a trooper in all the glory of pants of imma culate colour arid fit coming a purler over a stiff gorse bush ; the scent was. however good, and after an exciting chase sue cess at last crowned the efforts of the hunts men, and the porkers were secured.

I went to the Christchurch Show and was of course duly impressed with the great importance of the occasion, and there was nothing in the whole business which impressed me more than the way in which the colonial manufactures were inspected—and more than inspected. In some cases they were entirely demolished, more particulai’ly in the items of preserved meats, cheese, butter, and beer. The style in which some of the bucolic element went at these exhibits was suggestive of their having been on short commons for a considerable period, the weaker sex being particularly conspicuous in the style they went at the rolls of butter. I should estimate that in preserved beef the pro ceeds of a bullock went in samples, and the beer being convenient, the only diffi culty was the want of a stow of biscuits which was unfortunately not in the cata logue.

Only two of all the good men and true in Ashburton consider the position of Mayor worth struggling for, - and I am half afraid the borough is to suffer there by. Mr Donald Williamson is not on, though he contested the chair last time with Mr ihillock, and would get the seat in an easy canter if he chose to come forward, no matter who else came to the front. The sitting Mayor halted between two opinions for some time, and finally caved in. Mr James Campbell would be a popular candidate, but the inexorable demands of business have called him hence. Mr Joseph Ward, who lias the respect of every man, woman, and child in the borough, and whose business abilities are of no mean order, would make an excellent Mayor, but lie does not just yet see his way clear to join the hurly-burly of an election contest. So we must be content with the Hobson’s choice left us between a gentleman who has not yet been in the Council, and one. who took the sulks at the ivork before, and left it in a hurry. The one is an untried man of much pro mise, and the other is a tried man who has been found wanting, and fond of kick

ing over the traces. It js amusing (,o an Englishman to tot up the men who have been requisitioned to stand for this office. Messrs Williamson and Ward received no requisition, I be lieve, but their feelings on the matter of standing were obtained privately. The one is a Scotchman, and the other an Englishman. Mr lvess is an Irishman, Mr Fnedlandev is a German, Mr Sando is a Norwegian, and Mr St. Hill, who, I learn,, had a requisition presented to him, is an American. It says a good deal for tlie cosmopolitan feeling of the people that in giving their civic honors, neither nationality nor religion has any weight in the matter.

Ciiispa.

SPORTING.

ASHBURTON RACES.

The following are the weights for the Ashburton Handicaps : ASHBURTON CUP. st. lbs.

C.J.C. SPRING MEETING.

Second Day—Thursday, Nov. 13. Tradesmen’s Handicap of 100 sovs., added to a sweepstakes of 5 sovs. each for acceptors : one mile. Mr. W. Walter’s b c Billingsgate, by Izaak Walton—Slander, 3yrs., 6st. 121 b., carried 7st. ... (Nolan) 1 Mr. J. W. Mallock’s b c Foul Play, 4yrs., 9st. 21b. ... (Derritt) 2 Mr. H. Goodman’s ch c York, 4yrs., 7st. 121bs. ... ... (Rudings) 3

Third Day —Friday, Nov. 14.

The weather for the third day was any thing but inviting, as showers of rain fell at short intervals, and prevented any thing like an attendance. This was to be regretted, as from the liberal bill of fare provided by the C.J.C. a good day’s sport was anticipated. Christchurch Plate of 150 sovs. added to a sweepstakes of 5 sovs. each. Se cond horse to save his stakes. Entrance 5 sovs., to go to the fund. Winners of weight for age races in one event, since Ist August, 1879, to carry the following penalties—of 200 sovs., 51b. extra: of 500 sovs., 71b. Penalties not to be ac cumulative. Maidens at starting allowed—for 3yrs., 51b.; 4yrs., 101 b.; oyrs. and upwards, 141 b. Once round and a distance. Mr. R. Bay’s b h Templeton, acred 9st. 71b (R. Ray) 1 Mr. Walter’s ch f Grand Duchess, 3yrs 6st - 81b. (Taylor) 2 Mr. E. G. Griffiths’ br c Betrayer, 3yrs., 7st. 111 b. ... (T. Clark) 3 Publicans’ Steeplechase Handicap of 75 sovs., added to a sweepstakes of 5 sovs. each for acceptors. Second horse : j. save his stake. About two miles, oyer such country as the stewards may direct. Mr. D. O Brien’s b g Little John, syrs., 105 t.... 1 Mr. P. Butler’s ch g Te Whetumarama, aged, list 71b 2 Mr. P. Butler’s ch g The Agent, Gyrs, 12st 71b 3 Handicap of 100 sovs, added to a sweep stake of 5 sovs. each for acceptors, second horse to save his stakes. Entrance 3 sovs. ; to go to the fund. Weights, to be declared by 7 p.m. on the second day of the races ; one mile and a half. Mr J. W. Malloch’s Foul Play, oyrs. 9st ... (Derritt) 1 Mr Ray’s Hornby, 3 years, Bst 51b

(Wattie) 2 Mr W. Walter’s b c Libeller. 3vrs., 7st lib (Nolan) 3 Yoi’k, Soukar, and Atlantic also ran. Betting—6 to 4 against Hornby; 8 and 4 to 1 against any other. Pinfire and Betrayer were scratched. Soukar played up a good deal at the start, the horses getting away fairly together, Libeller making the running round the bottom, Hornby lying second, Foul Play on his quarters, York pulling hard, ran up third opposite the Stand. Libeller and Hornby ran round the fax* corner some length before the rest. Entering the straight Hornby led, Foul Play coming up on the outside, and catching Hornby op posite the stand, where a good race en sued, the black and gold winning by a short half length. Time : 2mins. 3 -Jsecs. Selling Pace of 50sovs. added to asweep stake of 5 sovs. each ; weight for age ; winner to be sold by auction imme . diately after the race for 400 sovs., any surplus to go to the fund. If entered to be sold for 300 sovs., allowed Tibs ; for 200 sovs., 141bs ; for 100 sovs..’ 211bs. Three quarters of a mile. Messrs Mason and Vallance’s b g Sinking Fund, aged, (£100), 7st 10 lb ... 1

Mr. Walter’s b c Bilingsgate, 2 vrs, (£400), 7st 91bs ... ... 2 Mr, Mallock’s b g On Dit, 3yrs-, (£300). 6st. lllbs. ... ... 3 Luna, Elfin King, Daisy, Sir Garnet, and Hilarious also ran. Time : lmin. 22£secs.

RESIDENT MAGISTRATE’S COURT.

ASHBURTON.—Saturday, Nov. 15.

(Before Thos. Bullock, Esq., ,T.P.)

BREACH OF THE RAILWAY REGULATIONS^

Jas. Brown and Wm. Wallace wore charged with the above offence. It ap peared from the evidence of Mr Pilkmgton and a railway guard, that the accused booked from Ashburton to Timaru on Friday morning, travelling by the 11 o’clock express. They got out of the train at Temuka, anc later on entered the Christchurch train, arriving in Ashburton again by the afternoon express. The men were asked to produce their tickets, and failing to do so were asked to pay tlieiv railway fare from Temuka. Ret using to do this they were given in charge. ""His Worship remarked that the accused had rendered themselves liable to a line of £lO each. Taking a lenient view of the case they would be fined 20s each and costs, in addition to paying railway faro from Temuka.

til E AH H B UE ; ?0 H HU it

Kovembkks ftf, Jgffy



Titania 9 0 Lara 8 7 Laertes 7 12 Numa ... ... 0 12 HANDICAP HURDLE RACE. Lone Hand ... ... 13 0 Te Whetumarama ... 11 7 Itobin Hood... ... 10 0 Henry P. Lance, handicapper.





Aucturi Sales. F E E D A RRIS 0 N, AUCTIONEER, STOCK AND ESTATE AGENT, ASHBURTON. Farms, Town Sections, and House Pro perties on the Gowks for Sale or to Let. AGENT FOR THE TRANSATLANTIC FIRE ASSURANCE COMPANY. Chief Office —Christchurch. * L 1 \



MR JOHN LLOYD CRAWLEY, has FOR SALE some valuable TOWN and SUBURBAN SECTIONS in Ashburton. Also, Quarter-acre Section, Timvald, with a good Four-roomed House, lined throughout, and a Garden securely fenced ; also, several other well-situated Sections in the above Township. Some of the above being low in price and terms easy, offer a first-class opportu nity to investors. J. LLOYD CRAWLEY, Auctioneer, Ac., Saunders’ Buiildings, Ashburton.



To Let and for Sale. TO LET, at a Very Low Rental, TWO SHOPS in East Street ; also, one in Burnett Street. T. BULLOCK. mO LET, at a very low rental—Bakery, X together with Dwelling-house and Shop, near the Post Office. 393 a ' THOS. BULLOCK ’ 453 TO LET, WITH A PURCHASING CLAUSE, OR FOR SALE, CHEAP, AOR E s , Which would make a very compact farm, situated at the back of Mr. Digby s. Apply to THOMAS BULLOCK. FOR SALE, GRAIN STORE at South Ashbur ton. Apply to ■B66a THOMAS BULLOCK. FOR SALE, COMPACT FARM, well-watered, and really first-class land o * about 200 acres, situated on Lone-beach, Estate, For full particulars, apply to 6 THOMAS BULLOCK. For SALE, Cheap, or TO LET, wit h a Purchasing Clause* a FARM, • of 137 Acres, partly improved, and! situatr >.d about three and a half miles from f he Township. Apply to 5 THOMAS BULLOCK .



Business Notices. JgNVELOPES, NOTTjpaPER,. .1 IN YELOPES, NOTE P'APEPj.—The cheapest ever offered in Ashburton, at the Herald Office, Wholesale Ste itione ry Depot, Saunders' Buildings. PAPERHANGING WAREH.OUSI i, TANCRED STREET, Ashburton. J. R. CHAPMAN, 1 PAINTER, PAPERH.ANGEP’.. j SIGN-WRITER, Etc., Has much pleasure in stati ng that, owimr to the large increase of Bu sinless, he is nov Importing from the h' r l _ s \nx r FACTGRER.s- PAPERHANGINGS, 1 WHITE L EAD,. LINS EED OIL, V/INDOW GLASS, j BRUSH WAP £. t o And all the necessaries 0 f the Trade, and is therefore vn a position to compete with any house in Canterbury for price and quality. Every description of work in the trade executed under personal superin tendence. Competent workmen sent io all parts of the country. ESTIMATES GIVEN.



The Stud. THOROUGHBRED ENTIRE Ct LT Of the Traducer Blood. To Travel this Season the ASH&UB AND WAKANUI Districts, See future Advertisements for Parti TON oo4a- S. H. FOWLER & CO, ™ Propriet< L, ' 2O wh



WOOL. Auction Sales. WOOL. WOOL. To Farmers, Wool-growers, and others. WE beg to inform Sheep Farmers and .'thers that our . . Fjl 11ST WOOL AND SKIN SALE this season will take place at our Auction Looms, East street, on THURSDAY, NOVEMBER 27. Farmers and others wishing to make > entries are requested to send in particu lars at an early date, so that we can class and catalogue the same before the day of sale. EDMISTON BROS. AND GRUNDY, Auctioneers.



EDMISTON BROS. & GUN DRY. AGENTS FOR. THE . .. SOUTH BRITISH; FIRE AND MARINE INSURANCE COMPANY OF ' NEW ZEALAND. CAPITAL ... £1,000,000. Insurances effected at the lowest current rates on all kinds of Buildings, Threshing Machines, Crops Growing and in Stack.



TO RUN HOLDERS, FARMERS, AND OTHERS. rjIHE Undersigned have oh Sale Fencing Wire No. 6 to 10. Standards and Stakes. Seeds— White Clover Red Clover " a:. v . . Cow Grass Alsike Trefoil . Lucerne, -& c ., &c. Rye Grass Seed Coal and. Firewood ’Station Stores of Every- ' Description. We are prepared to allow a very liberal d ? .scount for cash. EDMISTON BROS. & GUNDRY. East Street. ASHBURTON : • Boarding Houses. PRINCE ALBERT PRIVATE HOTEL



fJpHE! undersigned having taken th.« Prince Albert Boarding House, in Wills Street, near the Railway Station, begs to say he is determined to keep . * ■ * ! ' GOOD TABLE, and afford Comfortable Accommodation to customers at MODERATE CHARGES. S. LUCAS, PRINCE ALBERT BO AR DING HOUSE Wills Street, Ashburton. 1 333a—27 -CENTRAL TEMPERANCE HOTEL, Baring S q.u are (Near Town Hall).. I 7 !-OPENING of the above commo _ dious and centrally situated Pri a ate ai id Commercial Hotel.' ' ’’ T. BROADBELTi-:'.’,' PROPRIETOR, ' '• Is pupated’ 1° gße Superior Accommoda ti- >ii ibo Boar, levs and the Travelling Public ° V 1 REAS ONABLE TERMS. Weekly Boar-1 and Lodging ... £1 Wieaskly Board ... ... ... 14s. MEALS AT ALL lIOUKS. Khnner on Saturday from 11.30. Beds (single), Is. Od. . B Private Room for Ladies ! ss ; 153—82 a NOTICE. MISS-j T IODDER, lately arrived from lion don, begs to announce that she has oonune need business as DRESS MAKER ii Moore.. street, Ashburton, near Dr St swart’s residence. P'ices strictly model ate , and no effort " ill ;t>e spared to give satisfaction. MISS H O X) R, Mo o li t" - STREET. ]69-6.il a mALE.—The Hi KALD publishes a por X tion of a reads ‘ blostor y ever Satur day. Read it.