, 1880-12-03
PUGET SOUND ARGUS.
SAUShGES.


has become famous from Cape Horn
~ tbe North Pole, has at last found
y rival m the late CHEF DE CUISINE
OF His Royal Highness the Doke OF
Cambridge, and both Of the sausage
venders have come out with ilamlnE
advertisements in the "CoIonIst
which are so unique that we will
give them to our readers entire.
Haywood says:
"Wonders will never cease, great
est novelty of the age. The cele-
brs,ed JERSEY LILLY SAU-
SAGES of Langtry fame. Manu-
lactured by the original inventor di'
rect from the Isle OF Jersey. Alec
two brilliant Premier saussss artists,
q Neapolitan and Berlinese, from
the palais royal sans soucie, makers
of the latest, most fashionable and
fancy COSTUME SAUSAGES of
every variety and style now in exis-
tence. They're way up'' in color,
quality and seasoning. Warranted
never to fail. Unique in favor and
will give satisfaction every time.
Thy ere the only sure preventive OF
seq Oickness. Goodall Nelson &
Perkins e.csmeS, never leave this
pert Eithcu. e liberia! supply of these
priceleco goms. Passengers travel
irg on thst line aevcr get sick. The
Jerseyo GRO made frem the very best
quality Of corn fed pork and are as
pure as an Arctic icicle. Neatness
and cleanliness .prevsil in this THE
ONLY Legitimate sausage and pork
packing establishment on the Pacific
Coast. Wesell cheap. Fetch along
big baskets and strong boys to carry
them. The feast has commenced.
]. Haywood, pork packer, Yates St.,
Victoria.
Pretty good for Haywood. The
cure for sea sickness, to eat rich
sausage, is equalel by the old sail
or's remedy Of salt pork and moas.
ses. Both are good. But now
comes the rival sausage maker. He
advertises:-
''The CAMBRIDGE SAUSAGE,
prepared by special permission from
q recipe in the possession of the
Duke Of Cambridge. No swill
drenched stock used in the prepare
ton Of these delicate morsels which
are'the ne plus ultra of palate tick.
lers, and the most wholesome food
extaut. These sausagss being pat
ented cannot be kidnapped. Pat
ronized by the nobility, the gentry
and the commoners of England, they
constitute favorite entree at Royal
Dinners and Lunch parties, and may
be eaten the last thing at night or
first thing in the morning with bsne
fetal results. The three great de.
siderata have been supplied in the
preparation Of these ssussges, viz:
Purity, elegance of style, and beauty
OF finish. They are q joy forever, a
well spring of pleasure and tribute
to friendshipin every we'll regulated
family. As 80 consented mind Is
better than greas riches" SO is dish
Of the Cambridge sausage better
than any other sausage. Prepared
and sold only by Julius Barrow, s.
M. A., cautab, late CHEF DE CUISINE
to the Duke of Cambridge"
There's for you q sausage with the
qualities Of piano, purity (of tone)
elegance of style, and beauty of 6n-
ish. On this Amerio. n side of the
Strait we have not the privilege of
becoming purveyors to the Royal
family, or manufacturers of "linked
sweetnesS long drawn out" in the
shape OF costume or Jersey lilly sau.
sages, or the Cambridge kind pre-.
pared from the Dukes recipe; but
we can assure our Victoria friends
that Smith and Terry manufacture,
In this town, q sausage which is pat
~A-s7a1 Al.