2nd. - The fire has an adjustable bottom grating, which, when raised in its highest position, will heat the ovens, hot-plate, and boiler perfectly; but, if a joint has to be roasted in front, the grating can be instantly lowered, and raised again when the roasting is done. This grating effects a great saving in fuel, never gets out of order, and gives results of the highest efficiency.

3Rd. - The fire can be used open (as illustrated) or closed. The latter is for general cooking purposes, but, when cooking is not needed, the fire is opened. The opening of the fire reduces the draught, checks combustion, so that little attention is needed and little fuel used. It is cheerful for those in the kitchen, and grilling can be done on top if desired.

4th. - The pastry oven is fitted with a reversing damper, by which the heat can be directed to the top or the bottom, or equally; with this damper, puff pastry and other delicate things can be baked as efficiently as in a pastry-cook's oven. This is considered a great advantage by chefs, cooks, etc.

5th. - The ovens are perfectly ventilated, the inflowing air being warmed. There is no likelihood of the Range smoking, and its use is easily understood.

The Eagle Range And Foundry Company, 176 Regent Street, & 58 St. Paul's Churchyard, London.

Catalogues Free Use Liebig Company's Extract Of Meat Finest Meat Ingredient Soups, Gravies.

Flavouring For Sauces, And Entrees 'The soul of good cookery is the stock-pot, and the best stock-pot is Liebig Company's Extract of Meat.' Francatelli, Chef de Cuisine to the late Emperor of the French.

Genuine Only If Signed

In Blue Across The Label Recommended By Mrs. A. B. Marshall.

Scientific cookery, or the 'hygiene of diet,' is a fine art which receives but a limited share of the attention it merits.

The huntsman carefully studies the diet of his horses and dogs with a view to certain physiological effects, but in the kitchen it is the exception, not the rule, to concoct dishes which afford true nourishment with the least possible expenditure of vital effort.

Ordinary soups, meat extract, and beef teas, for example, are regarded by the unscientific as highly nourishing. Now, as an actual fact, no food is flesh-forming unless it contains albumen and fibrine, or the elements of albumen and fibrine, and that in an assimilable form. Ordinary beef tea or extract of meat contains practically no albumen or fibrine, but Bovril does, and that in liberal quantity, and in an easily digestible form. One ounce is guaranteed to contain more actual nourishment than fifty ounces of ordinary extract of meat or home-made beef tea, and as a basis for nutritious soup or an adjunct to made dishes it has no equal, while as an antidote to influenza and depressing ailments it is a reliable specific.

N. Ruffin, 55 Charlotte Street, Fitzroy Square, London, W.

Ruffin's High-Class Delicacies.

These Specialities are prepared with the utmost care, and under my own personal supervision. They have during the last few years gained largely in popularity, and are considered some of the finest delicacies of the table. They are suitable for Wedding Parties, Picnics, Yachting, Cold Luncheons, Suppers, Balls, Far-Land Travellers, etc, and the favour of a sample order is respectfully solicited.