mode of cooking is physi, ( ; ’it is scientific ; and, properly .dope, ■jt is economical and delicious. English co-lis use shallow frying-pans—in wlijclj it is impossible to fry properly— chiefly because they are too careless to strain or clarify the fat or olive oil which they have used once, and to - saline r .agaii\ again, v 'as all cooks do or should do. Olive oil is the best material for frying either potatoes or fish, and if used carefully, and strained, and from time to . time cleansed, may be used over-and i bver - again. * - Any wild chooses tp a lesson, in frying potatoes at the may ‘see the wire bowl plunged into a deep saucepan full of boiling fteP/Sfiu rapidly' I ‘booked and browned in a sea of fluid without ever having touched the bottom of the vessel ; and if he choose to carry off a pennyworth in a paper bag he will observe that they are of a delicate ami er -color ; the water having been driven oft' by the great heat, they are dry, floury, digestible, and nutri tious as they are savory ; and the proof of the perfection of the operation is that they 7 do not grease the paper hag. “We are reminded that we spoke last week of .pprk] fl aii.d 1 )beans as an economical and physiologically excellent popular, in some parts of. Americaialtid j.tliat bacon snd beans are much used in rural districts of England. It ia ,true,, and bacon and beans make an excellent food but' as they‘are generally boiled, anjd( !; aS;,the..beana;arp .often;tough, the dish is open to improvement. Cooked in a f War riper.’ pot, in which the liquor of the meat is nob lost, and the beans are . well steeped and softened..first, and cooked' with the bacon arid impregnated 'with' its juices, bacon, .apd .broad beans .aye,an ex cellent dish and’boiled as it is usually— if the liquor be wasted, but used for next dayjs. pear-soup/;; and-it .the beans-be soft, and' if' what areieft be.used witli the sliced cold boiledjiqtatqes, for next day’s salad—we- have'* no thing to'-say except in praise of the dish. It becomes, however, monotonous the young, are,apt te have hard, ,which are not easily and beans are prepared by placing a piece dish, of which the.bottom is tilled with haricot beans tfelFsoftefi’eil -'or partially stewed, with a little salt and pepper strewed over the beans ; this is put in the oven, and the fat of the pork as it falls upon the beans, softening them, adds its carbon to the nitrogen, and makes a dish of the smallest possible cost, on the level of the lowest culinary intelligence, and yet v hich may tempt any honest appetite. “In the 'simplest things the grossest ignorance' : prevails. l • Fried steak and onions is a sort of. bourgeois specialty of England; and yet how few English cooks can .prepare a fillet to equal the, Chateau-.. briand-ofCa. -FrehdK -cdo'k- --the piece de resistance was a gigot Breton. What is a gigofrißretoOv Nothing else but a-leg of-' mutton roasted, served in a dish with haric&t' ’bbaili r: ktew'ed : '»clbsely ! i in - -‘stock gravy, and a puree of onions fried and rubbed through a sieve. It is a dish for a king, for an emperor; hut it is the simplest of bourgeois luxuries, within the means of every well-to-do artisan or small tradesman.

“The grave side of this'question is that with improved cooking power and with a wider range of selection of food comes greater economy. All vegetables— beet root, radishes (which hardly ever appear at our . dinner-tables) ; .celery, which we mostly eat in'chips ; raw chest nuts, which our cooks hardly know except roasted or boiled at dessert ; red beans, white Leansj’maize,. rice, coarse fish, cold fish, scraps of meat; the previous day’s remnants of vegetables—these are among the elements out of which a reasonable and economical cook constructs a savoury and nourishing diet-list, with a due pro portion of meat chosen not always from the choice parts." :The -servant of the tradesman learns in time to practise the like ingenious and pleasant economies in her own home ; and the French artisan lives twice as well as the Engisli working man, at half the cost, and that, too, in a capital such as Paris, where bread, butter, milk, sugar, coffee,’ /in fact most of the necessaries of lifj, are frem 20 to 50 per cent, dearer than they are in London. ”

Supplies for the Harems.

The writer of a Constantinople letter in the Paris “Temps’’gives interesting details on a subject recently before.the.House of Lords, and which possesses a certain interest for English readers —namely, the slave trade in Turkey. The hundreds of girls who form part of the harem are, he avers, mostly Circassian slaves. The household of every Turk who is at all well off, be he a Pasha, a Bey, or a plain Effcncli, is stocked with a certain number of these slaves. They are generally supplied by Circassian families settled'in the*':Empire, The parents, when' they have' their daughters at all well favoured, bring them up carefully with a view to their being sold. Touts go about the pro vinces every year, just as horse dealers travel in the horse-breeding regions of England, France, ancl Hufigary,'ahd'buy the girls from their parents. They are brought to Constan tinople, and there quartered until finally dis posed of ifffioUKeswhich'are \ve!f knowrl to all old residents in the Turkish capital. Some of these houses-are.in. To-phaneb, oathe Bos-phor.us, and in the‘quarters of the Sultan Meliemet and die Avret Bazaar. Though they are not sold qui'e publicly, there is no concealment about the transaction. The terms of the sale are set down in a contract registered by the chief poind?, which contract provides for the rights of tiio buyer in the even Hof the purchase not being equal to £o {he warranty, or of the slave making her escape. The contract authorises the purchaser, when tired of his bargain, to sell both the mother and her child, and it appears that this occurs daily. It is hardly an answer to this fearful state of things to plead that volenti non fit injuria , and that the victims of this abominable -system are quite reconciled ' to' their lot;' England has lrin'de herself responsible in a measure for the reformation of so foul a scandal.against morality and civilisation.

“Beautiful .moonlight ..when I came in last flight,” said Soszle, breaking the ominous silence at breakfast. “ Yes,” said Mrs.rSoszlfc, tblandlypfrom the'other side of the table ; “But scarcely light enough for you to open the front door with a boot-hook, or hang the door-mat on the hat-rack.”

New England has over 230 farmers’ clubs with 72,000 active members, and library: books to the number of 21,0000 and in the United States there are nearly 2,000 agricultural societies, with 58,000 volumes in their libraries, and access to 360 different agricultural publications, all exerting a direct influence on the intelli gence and future prospects of tillers of the soil.

Fartening of Stock.

While -nearly gyery farmer knows how to keep his animals fat, or at least in good condition, there are doubtless many who know little or nothing of the principles of the assimilation of food —why one kind of food should be so much better than an other. An English contemporary has published several articles on this subject, from one of which we condense the follow ing : After an animal is horn it derives its entire nourishment from vegetable matter. Even the carnivora, or flesh-eaters, feed ing as they do on herbivorous creatures, derive their food originally from the vege table kingdom. ! Oxen and sheep may be looked upon as concentrators of the grass and turnips upon which they are fed,, in order to pre sent the nutritive matters they contain in a convenient form to man. It is therefore evident that plants contain in their leaves, rootsystems, and -seeds the requisite ele ments for building up the animal body. The disgestive system possesses the power of converting the materials which have previously existed on the plants into tis sues useful for the animal’s increase and preservation. Nor is the transformation from vegetable to animal matter a process involving so radical or complete a change of properties in the material employed, as might be supposed. Viewing the animal apart from its wonderful powers of voli tion, locomotion, intelligence—apart from its mental properties—we may consider it as a growth only. Looking thus at a fat tening animal we find the instituents of the food it consumes reappearing in its or -ganisation with wonderfully little change of chemical composition. After artificially driving off the water, there remains a dried mass, nearly all of xyhicli is combustible. It is the diied por tion which we have now to especially no tice, which is known as organic matter, or matter collected and formed by organism. This consists entirely of two important groups, the non-nitrogenous and nitro genous ; or in accordance with certain pro perties especially possessed by each, the non-nitrogenous substances are spoken of 'as fat producers, heat producers, and re spiratory compounds, while the nitrogen ous substances are styled flesh-formers. The non-nitrogenous section is composed largely, and often chiefly, of crude fibre, or material which is either indigestible or slowly digestible. . It exists in the largest .proportion in 'mature 'stems, leaves, and straws. Wheat and barley straw contain 48 per cent:;: 'meadow' ;hay contains 30 per cent., snd some of the .-lover hays only 25 per cent. The older the fodder the more abundant is the indi gestible fibre, and hence the general esteem in which fodder is held. As an example, it has been found that'red clover in full blossom (the best period at which to cut it) contains 35 per cent of crude fibre, but ripe clover contains as much as 48 per cent.; The larger the proportion of the crude or indigestible fibre the less valuable will be the.fodder. But it will be found that cattle, owing to the great size of their food receptacle or paunch, require bulky material, and this nature provides in the crude fibre. Oxen can live upon straw and comparatively in nutritious food, while sheep should he fed upon nutritious hay ; and pigs, owing to the small size of their stomachs, should he allowed fuod of still higher concentra tion.

Fat must be regarded as a surplus pro duct, which only accumulates; when an animal; is fed beyond its requirements. The natural temperature of the body, on the other hand must be kept up heat pro duction is the first use of the carbohydrates, and when that want is satisfied the surplus assimilable material is stored in all parts of the body as fat. The bear retires to his hyberfiating uen full of fat, but emerges in the spring a 3 lean as a scarecrow. He has been “ living upon his fat ” during the winter, and comes put in summer to lay in the supply. The fat may be looked ’upon as a magazine of heat or of ■animal fuel, and, if need be, the system jab once avails itself of the store and uses lit. Hence the importance of keeping animals warm, ar at least in comfort, for by such treatment less of the carbohyd rates are converted into warmth, and a ■larger proportion is stored up in the form of fat.

As the fattening of animals for the butcher is correctly supposed to mean the accumulation of fat more than of anything else, the importance of fat formers in the food is very great. Hence the cereal grains, malt, maize, hay, potatoes, and all vegetable products, rich in starch, sugar, or pectin arc valu able foods. Still more remarkable is the fact that vegetable foods contain oils and fats. These vegetable fats are simply trans formed by the animal into animal fats without any change of composition ; and the transference of vegetable fat to the animal body is effected with so much ease, that it is considered to be worth for feed ing purposes, two-and-a-half times its weight in starch or sugar. Linseed cake contains about 10 per cent of fat or oil, and about 40 per cent of other carbohyd rates. The value of the oil is equal to 30 per cent of starch or sugar, and hence the total carbohydrates in this highly esteemed food is equivalent to 70 percent of starch. When to this high per centage as fat formers is added the 28 per cent of albumenoids which usually exist in a good linseed cake, we have no difficulty in understanding why it is so highly valued by farmers.

In lone of the interior counties, the other* day, Robert Guile and Mary Williams were married. Is she “ Mary of R. Guile ? ”

“ You never saw my hands as dirty as that,” said a petulent mother to her little girl. “No, but your ’ma did,” was the reply. In a letter to a friend a young lady states that she is not engaged, but she sees a cloud above the horizon about as large as a man’s hand.

Instructor of logic (to promising student) : “ By what method of reasoning do you infer that a bullet is hot after it strikes the target ? ” Promising student : “By picking it,up, sir.” . The lover who vows that he is willing to die for the object of his choice, means n® more than the man who borrows iive shillings, and agrees to “drop round to-morrow.”

“ I never turn out for scoundrels,” said a bull}', meeting a Quaker, and stepping up square before him to inaugurate a quarrel. “I do,” said the Quaker, and placidly took the other side of the way.

How Our Bones are Held Together.

Miss Chessar gives us in the “Sunday Magazine” a paper of much interest to ourselves —the “ Marvels of the Body a pleasant and .instructive lecture on the words of the Psalmist, ‘ ‘ All my bones are out of joint.” We subjoin a few extracts from it . - •• -

In speaking.of the joints,, perhaps it is easiest to begin with those that have no movement at all, and a few words will do for them. These immovable joints are between the bones of the head and face. The bones of the head need to be very firm, so as to protect the delicate brain, the eye, the ear, and the nerves,' which enable us to smell and taste, besides all the great vessels that go to and from the head. So the head hones fit very tightly together : and in some instances their edges are notched and fitted into each other like the dovetailing with which a carpenter fixes together t-wp pieces of wood to form the sides of a box. To pre vent jar’a very firm membrane, or kind of skin, which always covers bone, is made in the skull to pass. between the edges of the bones. The only joints in the head which can be moved are those by which the lower jaw is kept in its place, and these have a different plan, as will after wards be shown.

In some parts of- our body, as between the various pieces (or vertebrae) of the backbone, we need great strength, and yet want to be able to move a good deal, ft would be very inconvenient on the one hand, to have a backbone which could not hear any pulling or weight or pressure without giving way ; while, on the other hand, it would be just as bad to have a backbone that .was fixed like a rod or pillar. It has been found that a number of short rods or pillars built up one above another can resist pressure either up wards or downwards, much better than an an undivided'pillar of the same length as the pile. When we are standing upright the power of our spine to resist pressure is thus much greater, because it is made itp of many small hones, than it would he if it were all of,one piece. The word “back bone ” is quite misleading, because it seems to mean one, bone./only ; spinal column is far better, for it points to the fact that many bones are built up. into it. but this column must be movable ; and to make it movable there are what may be .well desribed as cushions of gristle placed all through its length —a cushion between each two of the bones': The gristle cushion (or cartilage) grows into the bones above and below it. It is firmer on the outer part of the cushion, and softer on the middle part and- whichever way- it is pressed it yields a little, but at the same time prevents jar. moreover these cushions allow of a little motion between the differ ent bones, the whole result being that we have the power of bending our bodies easily backwards and forwards, or from side to side. The same kind of joint, which is sometimes called mixed, is found in other parts where great strength is needed, and at the same time a slight power of motion is useful, and where the placing of a cushion between two bones is necessary in order to hinder any evil results from shocks. Far the most common of the joints, however, are those where the ends of bones are so brought together and bound together as to allow of free movement of the one bone upon the other. That these joints should be called movable is, of course, a very suitable name. If we think a little of what would be needed in sugh joints as these to make them quite fit for their work, we shall see that they must work as smoothly, and easily..as pos sible, not jarring and not grating ; and at the same time that they must be able to .move in different directions, and yet that they shall be hindered from moving too far. It is again to be remembered that in different parts of our bodies we have different kinds of motion, and so it is easy to understand , how the 'movable joints must be of different sizes. There are some places as in the wrist and hand, the ancle and foot, where fattish bones have to he able to “glide” little one on the other, and so “glid ing joints ” make one class. These allow slight motion, such as we find in .moving our wrists, or such as is given to the arch of the foot, when we set it down in walk ing,'or when we lean our weight upon it in standing. The hones which have glid ing joints between them are generally short and strong, built well together, and this kind of joint enables thein to have a certain movement one on the other with out interfering with the strength of the part ‘ which is" formed by their being bound freely together. . Again there are joints which allow the bones that they unite to, move in.., a way that: a hinge does —such as those we have at the knee, the elbow, and in two of the joints of each finger and each toe. We have, besides, such joints as those at the shoulder and hips, where the round hall like end of one bone fits into the hollow end of another, forming a “ball-and-socket” joint, much like that by which tlose lamps are held that swing in different ways when suspended from the ceiling. Further there is the kind of joint xvhich allows one bone to roll round or partly royind an ther—a rotating joint, as'it is calleck "We have one of these between two of the bones of the neck, and this enables the head to turn from side to side ; and we have another, which enables us to turn our hands with the palm down or the palm up, between the two bones in that part of the arm immediately below the elbow.

It is very interesting to compare the way in which the joints suit the parts our body where they are found, For example, the ball and socket joint of the shoulders has a far greater power of motion than the much larger and deeper ball-and-socket of the hip. If we move the arms at the shoulder joint alone, we find that we can move them up and down, backwards and forwards, and in fact can swing them round and round. This is because in arm movements we require facility for touching things in all directions. But though at the hip joints we can swing the leg backwards and forwards, trust it out from the body, bring it back across the body in front and describe a circle with the foot swinging only from the hip socket, yet (unless we are trained as acrobats) we have not any power of swinging the leg round about. We want strong support for the framwork of our bodies, even upon the highly movable hip joints ; and the deep hip joints limit ordi nary powers of movement. How are all the movement g affected with ease and without grating ? First of all the ends of the hones, where they are

brought into contact with each othop, are covered with a thin piece of cartilage growing close into the bone, and so grow ing that it not only.prevents shock to the bones when they are pressed one ag iinst the other in a - general way, but also resists in all the directions from which it is likely to come to each special joint. To keep those cartilages moist, a substance call* tl joint oil is constantly being formed between the two ends of the bones. It is not oil at all, but a substance which is like raw white of egg. However, it acts as oil would do to a joint, and keeps the ends of the bones from getting dry and grating.: It is kept in by a kind of membrane, which is joined to the very edges of the two--'opposite cartilages, and makes a sort of closed tube, inside of which is the joint with its gristles and joint oil. The name given by men of sience to joint oil is ‘ synovia (meaning like the substance of an egg). It is worthy of note that this joint oil is only formed as it is needed ; so if a limb is not used for any length of time, as during a long illness, all its joints get dry ; and invalids are often troubled when they first begin to walk with a dryness and grating of their joints, which soon goes away as the limb is used and the joint oil formed. Sometimes, when people are not in a very good state of health, it may happen that the joint oil is not secreted, and then the joints grate and make a noise, which is unpleasant to hear.

r lkH t& sft P U %&h jrfef Hk UA f-L

xczbv



Holloway’s Pills.— lt is difficult to de termine what is the more trying to health, intense cold or excessive heat, though every body. knows that sudden transitions from the one to the other teem with disease, which may in most instances be staved off by an early resort to these purifying, regulating, and strengthening Pills. This well known and highly esteemed medicine affords a safe and easy remedy for almost every constitutional wrong which climates, changes, or dietetic errors can engender’ and effectually removes any weakness self-indulgent habits may have induced. In all conditions of the system bordering on discea.se indicated by . apathy, listlessless, and restlessness, Holloway’s Pills will prove espicially serviceable in begetting a vivacity appreciated by both sound and sick.



Boarding Houses. CENTRAL TEMPERANCE HOTEL, Baring S q tj a r e (Near Town Hall). EE-OPENINCt of the above commo dious and centrally situated Pri vate and Commercial Hotel. T. BROADBELT, PROPRIETOR, Is prepared to give Superior Accommoda tion to Boarders and the Travelling Public on REASONABLE TERMS. Weekly Board and Lodging ... £1 Weekly Board ... ... ... 14s. MEALS AT ALL HOURS. Dinner on Saturday from 11.30. Beds (single), Is. 6d. Private Room for Ladies. 153—624 a Business Notice. NOTICE MISS HODDER, lately arrived from London,begs to announce that she has commenced business as DRESS MAKER in Moore • street, Ashburton, near -Dr- Stewart’s residence. Prices strictly moderate, and no effort will tie spared to give satisfaction. MISS HODDER, Dressmaker, Moore sibe et. 169 —651 a BROWN PAPER, strong, and large sheets, at sjd. per lb. WEEKS AND . DIXON, Stationers, East street North (near the Rail wry Station), Ash burton. FOE 1880. THE' PRESS ALMANAC And Diary Can be obtained from the undersigned.



Price—One Shilling. WEEKS AND DIXON, Herald Office, Near Railway Station. PAPER BAGS, PAPER BAGS. ONFECT TONERS , Fruiterers, \'/ Grocers, Drapers, Seedsmen, &c., can be supplied with Paper Bags, shortly to arrive, all sizes, and Printed or Plain. , ; WEEKS AND DIXON, General Printers, East rtreet North. CRICKETING Materials -Bats, Balls, Stumps, Knee Pads, &c., at' 11. M. JONES’, Statioriei, Baring Square w early. ASTE PAPER for Sale, Bd. per lb, at the Herald Office. Ap]>ly r.oo NEW ZEALAND WESLEYAN Published Monthly. JUST ARRIVED, the “ New Zealand Wesleyan” for November. Price 6d Sold at the Herald Office, East Street. WEEKS AND DIXON, Ar.E>Y'";. ■ rjnEACHERS can obtain the MULTI -1 PLICATION TABLES, printed on gummed paper, in any quantity at the Herald Office, East street, near the Railway Station. FARMERS. —Do not neglect to Read the Agricultural Papers appearing in the “Ashburton Guardian.”



Auction Sales, ,rR. JOHN LLOYI) CRAWLEY, Auctioneer, Stock, : Land., and Commission Agent. Farms, Town and Suburban Sections, for Sale and to Let. ... J. LLOYD' CRAWLEY, AUCTIONEER, Offices, Saunders’. .Buildings, ■ Ashburton. 737 a 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 RUNHOLDERS, FARMERS AND OTHERS. PJpHE Undersigned have on ' Sale Fencing Wire No. 0 to 10. Standards and Stakes. Seeds— White Clover ; • Red Clover Cow Grass Alsike Trefoil •' ' : •• ' ' ■ ' Lucerne, . &c. , Ac. Rye Grass Seed Coal and Firewood Station ' Stores or Every Description. . , We are prepared to allow a very liberal discount for cash. EDMISTON BROS. & GUNDRY. East Street. ASHBURTON To Let and for Sale. TO Persons desirous of renting GRASS LAND near town, 120 ACRES to Let, situated close to the Racecourse. Rent low. T. BULLOCK. TO LIVERY STABLE KEEPERS) CONTRACTORS AND OTHERS.- • 1-1 OR SALE, 50 Acres GRASS, suitable * for Seed or Hay. T. BULLOCK. mO LET, at a Very Low Rental, TWO [ SHOPS in East Street ; also, one in Burnett Street. 1 T. BULLOCK. fSHO LET, at a very low rental —Bakery, 1 together with Dwelling-house and Shop, near the Post Office/ 393^ TUOS. BULLOCK; TO LET, WITH A PURCHASING CLAUSE, OR FOR SALE, CHEAP, ACRES, Which would make .a .. very compact farm, situated at the back of Mr. Digby’s. Apply to a. THOMAS BULLOCK. FOR SALE, A GRAIN STORE at South Ashbur ton. Apply to 2— 866 a ■ THOMAS BUI.LOCK. FOR SALE, COMPACT FARM, well-watered, and really first-class land of about 200 acres, situated on Lonebeach Estate For full particulars, apply to 6 THOMAS BULLOCK. - TAOR SALE, Cheap, or TO LET, with Jj a Purchasing Clause, a FARM, of 150 Acres, partly improved, and situated about three and a half miles from the Township. Apply to 1 '•" 5 THOMAS BULLOCK. TO PRINTERS. MACHINE FOR SALE. ITIOR SALE, at an early date, — ’ One Second-hand Double Demy Tape Printing MACHINE, in thorough working order, with rollers, moulds, Ac. , complete. We are replacing this machine by a Double Royal Wharfedale, which necessitates removal of the Double Demy Machine* now used for printing the “ Herald ” and “ Guardian,” for hand or steampower. Can be seen and all par ticulars obtained at our office. WEEKS & DIXON. Ashburton, October 14, 1870. 5G5a DO you Want the News of the Day Read the Ashburton Herald. HOUSEMAIDS.— The Herald asks a Housemaid for you in 20 words foi' 1/-. f |THE “ Herald ” is on every Tea Table § in Ashburton.



business Noiigeg;.] [ FRUIT-' OONFEOTIONEKY*, 7 &t " ’ NOW OPEN.”' F.-.-* -F U-R LN'-ES -S . '&'d- BEGS to inform'tlie public of Ash burton; that; bo has just opened a: - NEW STOCK ‘ ‘ v •- ■- -••• . ; . OE : ,-wi :h • FRUIT AND . CONFECTIONERY ; IN THE SHOP NEXT TO HODDER & CO.’S, Saunders’ New Buildings, : EAST STREET, ASHBURTON. Oranges,. ..... Lemons, ' r ' ’ ' ■ ,r ' ' Apples, ' : iDates;"- 1 •' ; : r ' -■ r - " " ’ Nuts, o.tra ‘ ■! ;' ■■■ ■ ' ' ' “ ' Almonds, ■ ' Confectionery, Biscuits, &c., &c., ' &c. ' " 678 a



butchers; bakers, general , STOREKEEPERS, GRAIN AND SEED MERCHANTS, NORTON FARM, SEAFIELD. T~ONES AND CO., Norton Farm, Sea field, return thanks to their patrons for the hearty support accorded to them since Norton Farm was opened as a Butchery, Bakery, and General Store,' and solicit a continuance of past favors, assuring customers that their interest will always have first consideration at the hands of the advertisers'. v Jonhs and Co. . Beg to inform their friends and the public in tlie Seafield and neighboring districts, that their Bread, Meat, and Store Carts travel the following routes on the days given below : —- Seafield to Kyle, arid Acton—WEDNES DAYS.. •!;' ■■ ■>; .• O' .. Seafield to Wakanui Homestead, Waka nui Schooly-and Creek, back by Christie’s Hoad — Tuesdays. Seafield to‘North- Seafield, Charing Cross, Dundas, Cambridge, returning by Pioneer Road— Fridays. *..y In view ! of the Harvest $•' orders t for' at-' tendance of the Cart may be left at the Store, Norton Farm-,-Seafield ; Wakanui School, with Mi - . Ginney with- -Mr; Lambie, at Kyle ; and with Mr Brown, Clontarf blacksmith. JONES AND CO., NORTON FARM, Seaeield: ’ - Butchers, Bakers, General Store keepers* Grain and SEED MERUHANTSi



■ . rKOK THE . ASHBURTON; HERALD . AND ..... 7 GUARDIAN. 679 a TINWALD AND GALLOWAY, ' MILLWRIGHTS, AG ricu£,tural ; AND , GENERA L IMPLEMENT MAKERS, Great South Road, . Tinwaid, Beg to thank the public generally for their very liberal support during the past twelve months, and to announce that they have now every facility for ; carrying' on their business in all ifcs branches to the entire'’satisfaction'Of Uustonrers', as a trial will prove. > x.>J... coachbijilding; Orders received fer making or repairing all kinds of "conveyances by thoroughly practical workmen, and none but the best materials used. AGRICULTURAL. Implements of all kinds made or re paired. Also, Combines, Engines, Reap ers and Binders, Chaftcutters, Bruisers, &c. BUILDING. Estimates given for all kinds of Build ing and general carpentering. Cocksfoot Grass Seed Threshing Ma chines, for hand or foot, made to order, great saving of labor. , . SHEARER AND GALLOWAY, Tinwald. 165 —641 a REAPERS AND BINDERS. THE Undersigned--having been ap pointed agent for the sale \ f MeCORMICK’S & W. A. WOOD’S REAPERS AND BINDERS is now prepared to treat with those who will want them for the coming season. FREDK. PAVITE, 555a—88 ■ ’ - - East Street, Ashburi on.



NOTEPAPER, EN VELOPES, NoT!E Pa P E R.— The cheapest ever offered .in Ashburton,, .ale the Herald Office, Wholesale Static -nery Depot, Saunders’ Buildings. v The Stud. & sou THOEOUGHBRED ENWtf D COLT Of the TitADUOMf Bic<r d. .r; ! To Travel this Season the- ASJ. iBURTOIS AND WAKAKBI msi riots' See future Advertisementsfin • Particulars. S. 11. FOWLER « & CO,, ' •' . Pi oprietorS, 604a—20 Winslow T is only a Penny, is t o be got every where in Town,'alio'ng : the Railway ne, and of the Coimtry. Agents. niALE. —The Herauu publishes apor tion of a readables ,tory e.ver Satur day. Read it.



T’-r — r r -T-f -. — l‘.'TV"'**L££3f£f - Gan^tal f lo JUST, RECEIVED Per S;S. Durli'am and other late arrivals,, EXTENSIVE ADDITIONS * ’ d*-* TO ; s STOCK OF GOODS SUITABLE FOR THE PRESENT; SEASON, ITOLI DAYS ■J A NIX .CHRISTMAS. ON SALE AT T. R. HODDER AND " M ■’ Company’s, THE NEW STORES, EAST STREET, .. ASHBURTON (opposite railway station). A large assortment of Rich Dress Fabrics, chiefly. Lustres, - Silk- •' Mixed Mohairs, Orient Cloths, Satin Cloths, Grenadines, Galatea's/Pompadours,’ Mus lins, and Prints. ■ - _



Newest designs' in Hats, Bonnets, Cos tumes, Capelets, Fischus, jackets, &c. A SPLENDID ASSORTMENT’ 7 vi. /, ) OF •French Flowers, Ostrich Feathers, Ribbons, Scarves, Gloves, Ties in the New Tints. The La Figure and . other new shapes in •Corsets.- C: —*’ "• GREAT BARGAINS IN Underclothing, Baby Linen, Cambric Handkerchiefs and Shirts. MILLINERY AND DRESSMAKING By Competent Artistes. Hosiery, - . .. v Calicoes, Sheeting, Towels, Druggets, ■•- ’• * ” and Tweeds, To reduce heavy stock will be sold regardless of cost price. CLOTHING DEPARTMENT Well fitted up with everything suitable for eveiybody. TAILORING . IN AIL ITS BRANCHES BY EFFI CIENT Hands. Orders promptly and correctly attended to.



Boy’s, Youth’s, and Men’s Straw, Leg horn, Tuscan, Rush, Tweed, and Cloth Hats and Helnets. A Lot of Good Tuscans at Is 6d each. A Lot of Good Felts at Is 9d each. BOOTS ANJ3 ; SHOES ' \ Best Imported and Colonial Makes at the MOST REASONABLE PRICES.'"' ' GROCERY, CROCKERY, AND HARD WARE DEPARTMENTS. >: t-f. i - Well fitted up. NEW SEASONS’ TEAS;, ; Splendid quality, not to be surpassed for ' prices.,. . ! 1 "" SUGARS —Brown, Soft, White, Yarra villa, Crushed Loaf, and Chopped. Christmas Fruits, Currants, Raisins Almonds, Nuts, Jams,..Tart Fruits, &c. PRIME HAMS and OLD CHEESE with every necessary 7 and luxury. WANTED GOQQ DOZEN OF EGGS T. R. HODDER ■ : " " AND ' / COMPANY, MERCHANT STOREKEEPERS. Agents for The NorWvdK Union Fire Insurance Society.