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A *f '■^^ A< w -THE-'- . >5- < PRINCESS «« • « A % V' •••.•.. ■•• • ♦ v^ v>'^ ) BAKER • ; o"^c- — s— §- ■>*> ^>^ rontah,huf rrnct'trni I.-rrfprs /or mn/ci„i/ Snprrlor lirxiil, J'.iscuit, Cahrs. ,fr.,rom/,i/rt/ r„rrj„f/,/ trith n v!,,r tn h^ „s.,l \nj tUos,- ufio rrynrd irouom,/ n.s ^rM , i.;ij ^- a k &- f4 o .>-' , MANUFACTUlJKJtS OF ^^ THE "PJRINCESS" BAKING POWDER, tt') J. 'l'h<::>. Rubinsoi>, rrinici M, 'iiUcal. N y CAi'l'loN. To the Users of "Princess " Baking Powder. A FHAnr)*KXF\OSED. I lnTf ;ii'c cfi'taiii uii-cnijnih m.-. l'I''M'('I'.- in xurioii.- x'ciioti- iiftlic <'imi!i'v, w lin say tn licir cii.'-itunM'rs \\li<» at kccj) it ill cans, Inil }ia\c if li»(.-o ^,r in Imlk.'' We a di-lionoiaMr ti'ick, rcsortcil to lor tl adulterated .-uK-titiile wliirh in jnan\ ca-es is .letrf mental to lioaltli. le |iurjto>e ot iialiriinir oil as the '• Pritieess " JKdieap We de>ire tosav further, that the Lrenuiiie '" Prit ice IlakinLT I'owder is never sold in bulk, aiid oidy in tin ea!is, under the lal»le and trade mark of tlie jii'ojirie- tors. Any dealer, tlierefore, wlio olli'rs it utlieruise, is tr\in'j t(t delraud \(»u. Powder during; th(' time it lias Th i. I) rinces- heeii helltre the public, l)y itssteriinir merit lias rajtidiv increased in j)oj»ularity, ainl it is tiierefi>re not verv surprising.' that un]>rincipled dealers .-huuld thus attempt to pi'olit theiuselves, by taking advantage of its godd name. 'J'iie pro])rietors will feel thaidd'ul to any friend wlio will take tiie trouKle to L'ive them tlie name of anv grocer who oilers IJakiuir I'owder in Indk as " Pri accc)i"dinLr t(j law lu'ess," in order thill he may be ]»roseculed Wm. LUNAN & SON, l^i'opi'iet ors, S01RBL, Que,, Canada /holesale by o., Nt. JTaiiies St., Moni Sold H'illiaiii Johiiso al« TccN. < oMtiRHii A WllNon,Nt. Pelcr St., iMIontreal, I.. II. l>t?Vobor A' NoiiJ*, S\. John, N.B » ii .&•• AND LoadliiK^ <*roeers Kenerally. J^LI^E IT O TJ TJ Q I IsT O POISONOUS OR ADULTERATED Tine adulteration of food and drinks lias lj(H:(.>riio ^1^ almost ay general as the use oCtliese articles itselt'. Scarcely nu article u-ied hy men in civilized countries ha.-^ escaju'd this process, where it was jH)s>il»!e to unite some cheaj.er s«il)staner will contain entirely new recipes, you should be sure to preserve each annual edition. 1. "Princess" XJnfermented Bread. 2 tea; milk 1 quart Hour,! teas|K)onful salt, ^ t('aspi>oontul .«alt, 2 teasjKjonlul.s " Princes.s " JJakiri" Powder, U pints milk. '' Sift together Orahan), flour, pujrar, Palf, ami pow- der, leaving out the coarse bran, which will he loJind in tlie sieve; add the milk; mix quicklv intoasniootii. Holt dough, whicix pour into two small greased tins and bake at once in a rather hot oven 25 minutes. Protect with paper 10 minutes. 3. Graham Rolls 1 pint Graham, 1 pint flour, 1 teaspoonfiil salt, 2 teasj)oonrulH "Princess" Baking Powder, 1 taUe- spoonful lard, J pint njilk. Sia together Graham, flour, salt and jxiwder ; rub in the lard cold; add the n)ilk, and nix the whole into a smooth dough that can be liandled— not too solt; flour the bread, turn it out, and Ibrm into rolU the shape and size of large fingers. Lav them on l»aking sheet so they will not touch, wash their sjir- faces with a sott brush dij)iK'd in mrlk to glaze them j bake in nice hot oven from 10 to 12 minutes. tlTTo m^et with perfect sucras, the co'.k will have to use a little care anpears to be baked sufficiently, to ascertain whether it Ji done in ihe venire if the ha/ or cake, thrust a clean straw or long, thin splinter into it, and if done it will be free from, dough when drawn out. THE "PRINCESS" BAKER. 4. Corn Bread (New Orleans.) U pints corn moal, ^ pint Mour, 1 ta!>Ic.nfni MiLMr, 1 toa^^ixK^nfiil nalt, 2 hcapin;^ tea<|H^)ntni.s "Princess" Baking Pow.ler, 1 tablespoonful lard, 1^ pints milk, 2 Q}]^gi^. Sift to;;other corn meal, flour, snirar, salt and pow- der ; rnl) in the lard coM ; add the e-.'s, l)eaten, and the njilk; mix into a tnoderately ^titf hatter ; p^mr from the l>owl into a shallow cake pan and bake in a rather hot oven .'JO minutes. 5- "Princess" Apple Bread. Stewed apples, free oflump^, ^ pint, 1^ pints flour, 1 tca-^jKx.nrul .-alt, 2 teasjHjonfuls '♦ Princess " Bakin-'- Powder, h pint milk, white sugar to suit ta^te. Si tl together fl*)ur, salt and powder; dilute apple sauce in a howl witli the milk, and uonruls Princess" leaking Powder, 1 tablesixjonful lard, nearly I pint of milU. Sift flour, salt, and powder together thorou"hlv : (( tjr Remember, in buying ^< Princpsx'' Baking Powder you run no rtly f,ure, and fuU weight, and every dealer is authorised to refund the nimeif t/not entirely sati,^fartnry and as represented. Do not he deceived tnto buifiwf Into priced or cheap goods, for ive nh'ill nlwa iS sell •• Pnn es.t" n^ low as vure and tvhnh some goods cm be made for With on^-third of a renfnrt/ s ex.it'-rience, we feel safe in raying we cm furnish pur^ goo It for /ev« money than any other m tnufuctnrer m the land THE "PRINCESS" BAKER. ruh in the lard cold, add the milk, and mix into a rather firmer dough than ordinary; flour the Injard, turn out the dough, and imniediatelv give it one or two quick vigorouH turns to complete itn smoothness and quahty. Now divide it into pieces the nize of an ogg, and each piece in half, which vou form under the hands into the appearance of short tliick rolls tapering sharply at each end ; put two of these pieces together, side by side, pinching the end together a little, lay them on a greased baking tin, wash over with milk, and bake in hot oven 15 minutes. 7. Rice Bread. 1 cupful of rice. 1^ pints of flour, 1 teaspoonful pujrar, ^ teaspoonful salt, 2 teaspoonfuls "Princess" iiaking Powder, I pint milk. Boil the rice, that has been well washed and eare- Jnly picked over, in 1 pint of water, with a pinch of palt in It, until the water is entirely absorl)ed, then rfi lute It with the milk ; sift together the flour, sugar, fait, and powder, which add to the rice preparation in a bowl when perfectly cold; mix together snioothlv and well; pour into a well-greased tin, and bake i'n a motatoe8, I teasp oonlul salt, 1 tablesjx^onful brown t^In ming yeast for bread making, f^tmentatir^n U o/fen allowed to go too far, (herebg produniug sour work uhtch, when eahn, is ho'h unpalatable and unwhohmwe and 1/ persisted m i.ep,ia^ It is, therefore, much better to use " /V^nm/.'' liaking Powder, as it nev^r gnura /.r^/,^ ^- -^l- » j m destroy the nutritious properties of flour, as is the cas$ when yeas' is u.^ed. / Pi. THE "PRINCESS" BAKER. j> / PV Bugar, 2 tea<>]x>onful8 "Princess" Baking Powder, J pint water. Sifl flour, corn meal, rye flour, flugar, salt, and powder together thoroughly, peal, wash and well l>oil two niealy potatoes, rub them through the sieve, diluting' with the water; when this is quite cold use It to mij the flour, etc., into a batter-like cake; pour itinU'i veil-greased mold having a cover; place it m a s^i...'epan halt* full of boiling water, where the loaf will simmer one hour, without the water getting into It ; remove it then, take off the cover, finish cookmg it by baking in a fairly hot oven 30 niinutes. 9. Norwegian Bread (for Dyspeptics). I pint barley meal, J pint Graham, 4 pint flour, 1 teasptxjnful salt, 2 teasj)oonfuls "Princess" Bakin<' Powder, 1 pint milk. ° Sift together barley meal, Graham, flour, salt, and powder; mix into a firm batter with the milk ; jwur into greased tin, an.t 1 ,>i. f .i ;;;;^^.;.^v,/. r/.™,j, :j!2 «''/,;t r.f ^;r;;;;r -^ <./»»- no , v.n7.v«r „Mera,iun <..*„,„";':" ,t; i\ [)'.\v(ier ; Matter; j" on All *<'W(j('r, I'; add Miller I i(';:n- ^ half of the (licy nlicn ■ ij'lvin iloiir, ■] tea- upon ("tent enter ' give HE '' PRINCESS •• KAKRii. t l-int milk. ^ "= '^""■'''■'■> 2 •■S^S^'-^'-'y ™(M,a,.,l, .1,,.,, o.vpro., all ,|,e ,v,.„.r i.v uri,,^-!,;, i{ ii^:!:;:;;;:;,^'-''' "■•'-'■'-•■'•'•'■ i'-.iMire„7nu a-M It ( ll.o brra.1 proimrat,,,,, l„ a !..«!; „,ix- i ovo,: i.'';,,r,;ul;r"' "'""'" """^' •■"'■' '••■"- "■ <-' 13. Buckwheat Griddlo Cakes. U pints iHickivhoat, J |,i„| (I„„r, 1 taMe I , „„.os.s Bak.ng P„w,ler, 2 Of.J., I pi„, Lik. hilt to^.,.|ho,. Imckwhcat, llonr, s„.-ar, salt a.,,1 P<>w,l,.r; n.|,l ,l,cl,oa.c.„ or,.. a,„l 'n.ilk , ^ x m" » '' •"; l'""iT llmt will run in a litile ll, nner str an? n.n, ,,e pUoluT ll.an Lolore .iesoriUvl, n,. L tl nake th. .m-hLUc hot,XU. cakes si.e of lar.',. "an ■ s' ai.l as tl„.v are C(X.ke,i, sill ,„j,ar l„.t>voon .-u-h' I_Mle 1,,.!,, and serve Lot with .naple syrn,, [X^ ITJ 14. Hygienic Cream Sauce. i pirit milk, j pint cream, yolk of one egg, 1 n-The qua'ily of a baking pnwItT should ivirmt Ik. on^.,.,„k u-h,„ the pure m.,Un.,l „ ,r„,M, Z tZ^,.2a I tal.lespoonful ofbuckwheat dissolved in a little milk lirinnr the n.ilk and cream to l>c»il in thick well- ;;h;<1 -^ucepan,then add to it the huckuhoa Wke " . Ik .t.rnn. U rapidly to prevent jun.pin., allow t to U,d five nnnutes; ren.ove it fron the hVe and milk'^rr ^-'^^ ''''^^ 'iii"U.i with a tal^Ki,?,- c.ally for ch,l< ren) than so much butter and At un Dutter with hot cakes we cannot reconjmend. 16 Wheat (or Flannel) Cakes. 1 quart flour, I tal,le.«pof)nful su-ar, 1 tea.poonful Silt togothor flour, .ugar, fall, an,I pow.ler , a,ld Ptican, from the piUjI.er ; hake on a go,^ hot L'ri.hlle a r,eh hrown color, i„ cakes as large an tea sa • jl (It IS not ,n gcKKl taste to have griddle cakes la -er )' gm-lt is poor economv, in tryinq to sav^ a few cenn on baking f.ow^er, to .acrtfice your health >cid L^Ze Z hme (burnt bones) ,atent cream t.rtar, alum, ZZl, Z fart, every cheap trashy substitute so nearb, res.mb/.s a ITeTt^r^ "^'^'r!^'" " " '"'PO'^i^^e tor the hunl tlerl f;""-^^''^ '^^ 'f^ference by appea-an e It is \l^%^Jore of the utmost importance to get a bran^ Lke the forill'T^- '"^"''^'l,** ^^^^''^rsed by the highest au horuies Jor Its sterling qualities and absolute puriry. tie milk, ck, well- li.«Holve(l )jZ, allow fire, and ''|K>on(ul 1 1 (o^|)e- i Hvrnp. le U8e of •IX)Oljful Powder, er; add , limpid timunis griddle "aiiccrs. lar«:or.) ygienic centx on ph'ite of alhtt tn It in I'ke the THE "PRINCESS" BAKER. II y.,. '7 .9'^««r/,;/y in uning ,our milk or s,da, cr cream tarar and soda, repufs^ve-lookin, ntreaks nf a redZZ ylhw color are seen running rhrougH ,h.. hread rJZn, U very injurious to the teeth, deMroy,ng th, entmLaZ Jf:i':''. ^'\^'''3 Powder for t.eo .p.o.fuf. rre.a.n tartnr ;";, '•"'■ J ;«^7«» o; tlie sour mUk an, one ie;nvo>m ul of 16 C?ru8hed Wheat Griddle Cakes. 1 cupful cru.l.ed wheat, U pint, flour, 1 teaspoon- 'prir.""S'' ^ tea.|KK.rduI salt, 2 UsikkS 1 rmce«s Bakwig Powder, 1 eg^^ 1 pint milk. hour i) ^ "^ rf "' ^'"'''^"^ ^^''^"^ '" i P'"t of water I me crushed wheat preparati,.r. when it is quite cold • f:nddle, brown delicately on U.th sides, and serve with hygienic cream sauce [No. 14 J. 17 Ma^^Ie Syrup. 1^ lb. maple sugar, 1 lb. cut sugar, 3 pints water, wifl. H* ^'''' '"''^'''' '"-^'' """•^"' P'^^*^ it on the fire 18. Soft Waffles. 1 w'lart flour, | teaspoonful salt, 1 tea^TKK)nful su^rnr 2 teaspoonfuH -Princess" Baki.^. IWe 1 K tablespponful butter, 2 eggs, and ifpir-ts mlfk! ° in tl!t \*'%?''''' flV"'',?'^' '"''-^''^ andjx)wder; rub >n the butter cold; add the U^aten eggs and milk; 12 THE TRINCKSH BvVKEK. MUX info a -iiMiotli oon^j^tMit l.nffnr *\ . n l.rown.fn.,, . ..., 1^ ..""' •»'"'. ^lo>e it in,; uj,(.n "•'wn, (ii'Ti ... ,r 19. Scorch 8hort-brcad. I.] pi»if '•'-; HrtMu:aron tlu-,,,, an.l mtu- hut. '•' P'Mf f!,,!,r, ^ tca-i nliil ,aU 4 f.,| h. , I riiici' " 1'. '- . t» I "niui, 1 U'a-pi H iiiliiJ I Sitt f the Init iriilk :, "iif III' ""i l-al"' n, rati,,.,- l,o[ 'Hr^ ' Sconps. .■""'-'Is -Pnn(e..s» Bakin.. lUdc / "nrti'il lard "> n.r„. ,._ , ^ . ':. ' '■ '"'"■ '"^^n^a^^alt, aml,Hm.!or; nil, in will run J'ltclicr; >".ill /.... ♦•. 1 ^I"~"lul ' ' I'ri,,.. .1 "' li,k " P "T'f' "-'' ' "■"- i^"!'!'!! oi(n,„, ^nu in tl, 1, "■'''■''' '""" "'""•. » Mtmct „ut„K.g. '"• '•"°<- '^'''^'••■•'. 1 l",.,„,o„lnl oa.i. a,i.iuio;, ,{';,"••„ !;:'';;^f ■ ,.- i.-t«,...,; extract iiiiline.'- „,iy i , „ ' " ""' '■"''"' ai"i a inua.rate «tea,Jy ove.i 50 niinuter ' ^"'" '" 23. Cup Cake. r„l l^^'u^'^"' ^"^^'^'*' 2 cnpfnissu-ar .(e<>onrulc^xtract bitter alZn^^^^^ "^'"'^ ''^"'•' ^ ^>..^2'at^^;.!:rbea?;;:i -^^^^^ add to the bntter etc with the T/^ ^''''^'''' "^''^^^ ^r.iooth, medium ba ter^ -xWo T'^ ' ""^ '"^^^ a -uifinpansinarat;^;ij;t;:;^'l;^r;::^"i^^ 24. Clear Toino- #•«« i-i-.i__ 14 THE "PIUNCESS" BAKEU. whisk iintil lijilit ftnd wliito, and fH)nr over the cake ; it tlio cake in not \\<*t enough to dry it, pUice it in tlje mouth of a cool oven. 25. Cream Cakes (Eclairs a la Crome). 10 ejLT^H, I cup hutter, 'l ll>. tl(»ur, 1 pint of water, U pintM milk, 3 lar<^e tublesiHxjnlulM corn starch, 2 cupfuls 8ugar, yolkn 5 eggs, 1 large tal>leH|xx>niul good hutter, and 2 teas|)eat in the eggs one at a tinie; HjMK»n out on a greased tin, st»n»e distance a[)art, as they exjmnd a great deal, and bake in steady, brisk oven 20 minutes; when cold, cut o|)en the eidea with scissors, and fill with the folK)wing : Pastry Chea?«i, made from the same ingredients. Bri.ig the nwlk to l>oil with the sugar; aud the starch dissolved in little water; as soon as it reU)ils take from the fire; beat in the egg yolks; return to the tire 2 minutes to set the eggs; add the extract and butter ; when cold, use as dircH^ted. 26. Doughnuts. ^ cupful butter, 1 cupful .sugar, 1| pints flour, 1^ teaspoonfuls "Princess" Haking Povvcler, 1 egg, I^ cuptuls milk ; 1 tea^poonful extract nutmeg. Hub the butter, sugar, and egg together smooth ; sifl the flour and jKJwder together, add it to the but- ter, the njilk, etc. ; mix into a sofl dough, well flour the board, roll out the dough to half an inch in thick- ness, cut out with large biscuit cutter, and fry to a jHjse; serve with silled sugar over them. [Note. — Do not have the lard too hot at first, as \ THE ♦• PRINCESS " BAKER. 16 th^ k«'.I through. The lard should U" m that they can U' in at leasts initiutes witliout taking Miuch color, then g'-idually increase the heat until thev have a cinna- luwu color, and are firm — 5 minutes longer ; take out with skimmer, lay on inverted sieve. 27. Ginger Snaps. i cup lard, j cup butter, 1 large cup hnnvn sugar, 1 cup water, 1 tal)lesfKK)nftil extract girjger, 1 teasjxK)nruI each extract cinnamon and cloves, 1 quart Hour, 1^ tablespoon lu Is •' Princesa '* Baking Powder. Kub to a snjwder silled together; mix into a lirm dough with the Hour and extracts; roll out the dough tiiin ou a HoureiJ l>oard, ciit out with a rou«und cake ; 2 teas|)oonl'ul8 " Princesa" Baking Powder ; Havor with vanilla. 29. Silver Cake. The whites of 3 eggs, | cup of biitter, § of a cup of milk, 2 teaspoonluls '♦ Princess" Baking Powder; Hour as in Gold Cake; Havor with lemon. Frosting.— The white of 1 egg and 4 t^ibleapoon- fuls of white sugar. 30. Princess Louise Tea Cake. Take 4 cups of flour, f of a cup of Ptigar, 1 egg, 1 tabiespoontul of butter, and 2 heaping teaspoonfulH " Princess " Baking Powder ; mix with sweet milk the usual thickness lor cake. To be eaten hot with butter. 31. Sponge Cake. lUal tiK' wl.it«-ol i (.>:jrMtoaHtilTfroth,an|l the yolK- ..t iIm. .^ainc till thrv are srry ll..<-k ; a-M to tiK.yoikH U tcarupluls ol whito M.;iar ain .i taUt- w,H..mtul- ..t rol,l uator; utttT tlifV arc t .oru,.-l,ly „,.xi.l, U.I.I tin- wlMlOH ami stir thorn well in; n..w a.M to 2 teacu|.h«l. nf HilU-.l tlmr 2 t< a>iKK,ntnlH " J'rincc-^-^" BaUing I'owder; ntir wt-ll ai..| silt a-ain ; laMlv stir the flour h> prcpartHl into the Hi^'ar an.i (..r,..' UM.I wh< r» well HtirrcMl m, put innnfliutily in a \V(.'ll-lK'atc ln'iij»in,i; teu^pnun fills ol liakm': rowticr and tlu; UMial (piantits of f-alt. Tlior(»u;:hly mix wliile drv and clioj) tlu'in in to tlio Hour prt'paird as al»ovt' then mix with sweet milk to a it out half an iiu thm dou<^h, just stirt enou^'h to hanier, and .w Ihanhe runs c Urn full we,,,hf,jormmy mam^'aclurer* are vuUiug bahng powder m cans short weigh, often the can 'ui all weighing only what the powder ahne should wU riace tli rans ont'>e scales and they should wcgh: ^ A pound, including can 21 ounce. Jial/-f>ound, •' •; ^1 ,, Ever,/ 6an of ^' Prince^'" Bak.n'X Vnwder is warranted Absolutely Pure and Full Weight mum im mm ADSOLUTELV PURL THE BEST IN THE IVOKLD. Under the distinguished patronage of his Excellency the EAR . OF DUFFERIfl, G0VE.7N01 General of the Dominion of Canada. tl,/.'l'^;',!^!?' 'JT''^''" ''^ ".r ^"'y-^' "'^Imess Princess I.„uise, '' 'iVlXC SS'' I- ^""V" "-''■^"^■'*' "'K''"ess are used for the 1 jvi iw^i^.^b ijakii jj Powder. We take pleasure in directing attention to the following : ^'"'■' * ''^"!^- < "fice, Citadel, Quebec. July 22nd, 1S79. Sirs,— I regret to inform you that in view of His KvctUencv's approaching departure the V,ce-ReK'al establishment has been broken up . but at the same tune fl.s Excellency verv wdlinulv grants you - H.s Patronage." for the superior grule of akug Powder you propose to m.uuit.icture. ^ I have the lionoiir to be. Sirs, your most obt. servant, K. G. P. LITTLLTOxV, Goz>. Genls. Secty, MhssRs W'm. LLNAN & SON, I SORKI.. QtlK. J Government House, Ottawa, April z<)th, 187^. / fj^'^ci'-'' ^f'" ^'' 'y^"''" -^'''" '^"'^ ^^'''' ^<<^y<^l flishness Princess Louise s^rantsyou permission to use Her RoyaUi i^hness' Portrait and Aanie /or your Baking PoiVihr. ' <^ tran I am. Sirs, your obedient servant, RICHARIJ MOKETON, Private Sec. to His Excellency the Gov.-Genl. Messrs. Wm. LUNAN & SON, \ SOHEL. ( Montreal, Aug. 27th, 187^. vour^J^kfnl^^'^wH^'"^'".' P''^^^"^^ ^'^ «^stify to the excellence of >our l.aking I owders, which have given universal satisfaction. We ?l^ir'Z'"f ' '*' ''f ^'"^''^y '"^ '^"^■'' ^^ ^i" '^"^"^« ^ continuance of IVl, 'j;^''''"' '^''>''*"' *^"" '^'^^' -"'d we do not hesitate to recommend them to our rii*;»,,,n,.r. .,.,1 .k„ .-,j„ ,-_-r.... Yours very truly, TEES, COSIKiAX & WIESO^, Successors to Jam«s Jack & Co. I w .^ ^'< IIkavkk 1 1 am. Tkkr\ck, \ Mksmc. \Vm. UXAN X: S( )X. ^'^^^'^"«^^' ''^'- =^"'. '^79. i (h-nth'ji; u- I have examined a sample of the " Princess " lUkir- U/ /,A / / ' . '7' ^''r''"''! ^^c- In f.'f^t. that u consi^ts of nv^^l:^!^!^, ""'^ '''"''' '^•■"^'"^^ ^'"^ ^^^^^ th--'^ 'aus. the bread and stron,',ll'''"TI-^°'''^"'- ^'^ ■'*"^'^'''^ ^" ^^^ ^^-•' '"• damp, ,l,cv lose M.en.utl . Ih.^ loss in your case is avoided, bein.^ packed m m cans.^.h,ch keep t!,e Powder s„ ,„uch drier than . hef^Hdy pakcS I am, Gentlemen, yours truly, '■'. 1'. f.IkDWOOI). Mi- ^"'"'MK-AI, LaIIORATORV, 1 no I Mox Siro FT. St. John, NJ:., Ocu i:,th ,^-,, \ Vv-.:. I.IN.W \ MJ\. '^ Grntlctih'H. — 'i'his i- t. that I have examined a sa mple (if T M.nd ,ha, .t .. Al^solutrly Pur,, and ent.n.y free f^om W W Z^ -i /r'/; .', /■:""'• ^■"r/'- ■y"'-'^'. "r any other injurious ur *■; "^ ^'-'V'^'H-cs. I h,- •• i'rnress" Paking I'ouder cr)ntams •n.y such ;..,.,..../. as are csseruiuf to a /..^ a.uU..^.^ J;L'artkle! Yours truly, WILLIAM F. IJKST, ■■^ 'ia.'yticil Cheiniit. Labjkatokv hciiooi. oi- 1'k ^.. i-.f \,, Srn ■■ | 'J'OKON'TO, Oct .:. iid. !- - y. ' ) I Iiereby certify that the "Princess" P.akini; Powder i.-.ued hv Wm I unan .v;- hon ^. f^e./e.tly /,rc Jrom insXhle J/Lx "a, d is hlss^ld.^"" "'^ ^ """'''■• "'^'' ""'^d for the purpo.e for winch H. H. fROFT. T'pon reccii't (,f a ^c. Stamp t<. p..v poM i^e. Wf will ^end to anv address, a samp e packa.ue of ,he "Prn'cess'' I'.akinu Po leV a d a copy of the - Pr.nce.s " Haker, which contains varuable Keen s and useful information. iv>-v.ij)t.-> Ifvou are p-leased uith the "Princess" Pakin-.' Powder, we ^ha.l be K ad to know the fact, a>,d also to i.ave the address f son e ^eil tiSitic^;''' '" '""' ''''""^'' '''''' "^ '"^>- ^'■^^"^'^ -i^'' '-"to Induce your C.rocer to order a Pox. Respectfully, . Wm. LUNAN & SOX, SoKKL, Canada.