domesticated and wild fowl which are used as food; and various models, drawings and illustrations-one being a model of the entire building, with THE "LOISETTIAN" internal and external arrangements of the "illustrative dairy" designed SCHOOL OF MEMORY. Instantaneous Memory! Art of Never Forgetting! using none of its Localities,' Keys," "Pegs,' Dr. ANDREW WILSON, F.R.S.E., Editor o "Health,' says:-"Professor Loisette's system is physiological and scientific in the highest degree." Testimonial by Mr. RICHARD A. PROCTOR, Editor of "Knowledge," in No. 117. dated Jan. 25th, 1884--I have no hesitation in thoroughly recommending the system to all who are in carnest in wishing to train their memories effectively, and are therefore willing to take reasonable pains to obtain useful a result." so Any Book mastered in one reading. Great inducements to Correspondence Classes. Prospectus post free on application to Professor LOISETTE, 37, NEW OXFORD STREET, LONDON. EYESIGHT! EYESIGHT!! UNSUITABLE Glasses are the cause of permanent injury and almost total loss of sight to thousands. Having devoted a lifetime to the profession, Mr. HENRI is enabled, by the aid of his scientific lenses, to rapidly it to extreme old age. Country patients strengthen the weakest sight, and preserve treated by correspondence. Advice gratis. Treatise on the Eye and copies of Testimonials post free. and erected by Messrs. Fuller and Watts. In Class IV. they exhibit specially prepared creams; milk and cream in sealed bottles for the use of the nursery and general household; koumiss, milk-soda, artificial human milk, buttermilk, peptonised milk, and whey and other beverages. In Class VII. they exhibit a collection of milk, cream, butter, and egg-testing apparatus, A Physiological System, wholly unlike Mnemonics; including a patent percentage lactometer, hydrometer, milk thermometers, floating glass thermometers, lacto-thermometers, creamometers, the dairyman's complete milk tester, glass testing tubes and jars, graduated cream glasses, lacto-butyrometer, for obtaining exact results of fat, and a variety of other appliances too numerous for further detailed notice, the total number of their exhibits being eighty-four, extending over nearly every class in the food group. The next to notice is the Express Dairy Company, which have dairy farms at Finchley and Hill Top, near Dorking. The process of milking, butter-making and cheese-making are carried on here, with the assistance of the latest machinery used for that purpose. Three cream separators-De Laval's, Peterson's and Nakskoff's machine (which is here exhibited for the first time in this country). The high platform holds a "receiver," a tank into which the milk as it comes from the cows is poured; and from the "receiver " it is conveyed by pipes into the machines below, by which the cream is expelled from the skim milk. It is possible to milk the cows, get the cream, and make butter within an hour, but it is not desirable to produce it so quickly as this. By the use of the machines cream is obtained from twelve to twenty hours earlier than under the old system of skimming in pans; briefly, the cream as now secured is as fresh as the milk, while it loses nothing in sweetness. Butter-workers of various kinds, also cheese-makers, are in use; and the Blanchland churn (an American novelty) is likewise at work. The machinery is driven by a gas engine, 3 horse-power. The half-dozen goats observable in a corner of the dairy are from the Express Company's goat farm, near Dorking, and they are regularly milked. Welford's dairy, which adjoins, has a quaint farmhouse front. It is a model on a small scale of Messrs. Welford's Home Farm, Willesden, and dairy at Elgin-road, Maida-vale, W. It is distinguished by the most approved sanitary arrangements. The dairy proper is built wholly of non-absorbent and impervious materials, the walls being lined with encaustic tiles, and the flooring formed of granite concrete. Attached to the working dairy is a cleaning-room, in which the utensils are cleansed by steam. The cowshed, which is 29 ft. by 19 ft. 6 in., is separated entirely from the working dairy by roof and partition; the floor is specially prepared; and the drainage and ventilation receive special attention. Provision is made for six cows, six goats, and some Zulu sheep. There is also a dairy laboratory, furnished with all the modern scientific appliances for the analysis of milk, with preparations of koumiss, artificial human and other prepared milks. As in the other dairies, there are cream separating machines, the churning process by eccentric and cradle churns, and there the washing and working of butter with the Albany and revolving butter-workers. At No. 254 Messrs. Bradford and Co., of High Holborn, exhibit a model dairy, which is built of GIESSHUBLER.-CARLSBAD, BOHEMIA. NATURAL MINERAL WATER.-Empress of Table Waters. Gout and Rheumatic Gout. T. HENRI & CO., ROYAL ARCADE, OLD BOND STREET, W. SHREWSBURY.-DR. SANKEY, M.D. Lond.. London, has removed from Sandywell Park, neat BOREATTON PARK, near late Medical Superintendent of Hanwell Asylum, and Lecturer on Mental Diseases at University College, Cheltenham, to the above address, where, assisted by his son. Mr. Arthur Sankey, L..R.C.P., L.R.C.S., MENTAL DISEASE for care and treatment. superior character, and have been specially fitted for the reception of Patients of the Upper and Educated Class. It is situated two miles from Baschurch Station, on the Great Western Railway, and is thus within easy distance of Birmingham, Liverpool, ford, Wolverhampton, Warwick, Leamington, &c.- and L.M. Edin., he will continue to receive cases of The house and grounds of Boreatton Park are of Manchester, Chester, Hereford, Worcester, Staf Postal and telegraphic address--Baschurch, near GIESSHUBLER. IS MILDLY ALKALINE, and forms a very agreeable beverage."-Dr. GARROD, in his Treatise on GIESSHUBLER. Is the HEALTHIEST POSSIBLE BEVERAGE.”—Professor VON LIEBIG. GIESSHUBLER. It is difficult to suppose that it does not MEET a REAL WANT, for it is one of the best of the Alkaline Table Waters."-Inspector General MACPHERSON, M.D. GIESSHUBLER. Is a MILD ALKALINE WATER, agreeable in taste and well aërated."-The Lancet. PRICE:-100 Glass Pints, 42/-; 50 Glass Pints, 22/6; 50 Glass Quarts, 32/- No charge for cases. E. GALLAIS & CO., 27, MARGARET STREET, W., LONDON. glazed bricks, and consists of four rooms, and fully deserves the large HEALTH EXHIBITION. amount of attention given by those interested in dairy farming and OFFICIAL PUBLICATIONS. lustrated. Healthy Bedrooms and Nurseries, including the Lying-in-room. By Mrs. GLADstone. Healthy and Unhealthy Houses in Town and Country. By W. EASSIE, C.E., with an Appendix by ROGERS FIELD, C.E. Illustrated. Healthy Furniture & Decoration. By ROBERT W. EDIS, F.S.A. I lustrated. Healthy Schools. By CHAS. PAGET, M.R.C.S. its appliances. The model dairy is a pretty, cool-looking structure, very similar to the one exhibited by them at the Royal Agricultural Society's Show at York last year, but with this difference, that whereas that was merely a temporary structure, this is an elaboratelyappointed and substantial building, in size calculated for a farm on which The following Handbooks upon not more than twenty cows are kept, and where butter-making is the prinsubjects cognate to the International cipal object. The first room is the milk-receiving room—this is really the Health Exhibition are already pub-entrance to the dairy, and is used for the reception of the milk cans; from lished, or in active preparation:this we pass into the boiler-room, which contains the heating apparatus, by Healthy Villages. By H.W. DYKE- means of which is provided an ample supply of boiling water for washing and ACLAND, C.B., M.D., F.R.S. II- scalding the dairy utensils, and also raises the temperature of the different rooms in the winter. The next is the milk-setting room, where the milk, after being strained, is placed in a number of shallow pans, which are placed upon four patent revolving disc milk-pan stands (the advantage of the latter is that the pans can be revolved and the milk skimmed without any disturbance). There is also a portable arrangement for showing the Cooley system of cream raising. The third room is the working room, in which is a Bradford's patent Diaphragm" churn, with removable dash, which renders the collecting and cleansing of the churn a very easy matter, there being no fixed obstructions in it. The butter worker is Bradford's new patent "Albany "; this rolls the butter backwards and forwards, thereby ensuring not only its being perfectly cleansed, but perfectly salted, without breaking the grain of the butter. When not in use as a butter worker it can be immediately converted into a dairy table. In the corner of this room is a trough of sufficient capacity, fitted with hot and cold water, and so arranged that, besides serving for ordinary washing up and scalding purposes, it is available for inserting pans therein for raising or lowering the temperature of the milk. There is no drain inside the building; the floor is laid with an incline, along which is an open earthenware channel, which conveys the drainage into a suitable grid placed outside the building. The perfect ventilation of the dairy is obtained in the following manner the roof is made on the cavity principle, and is fitted at the top with one of Messrs. Bradford's new "Walness ventilators; the hot air given off by the heating apparatus rises over the false roof or ceiling, and by rarefying the air in the ventilating cowl creates an increased current of cold air into and through the dairy. The cooling of the dairy is effected by bringing a current of cold air through underground earthenware pipes into a central ventilating chamber constructed of glazed bricks, having a slate top which serves as a table. The cooling is also assisted by a flow of water passing through the underground pipes and the ventilating chamber, and thereby assists in cooling the air in its transit. The flooring is laid with Victoria stone and red and blue tiles. The dairy as a whole is complete with all the most modern utensils and apparatus for making and preparing butter for the table or market. At the far corner of the open space lying behind the dairies is shown the process of making koumiss with milk freshly drawn from mares specially imported from Siberia by Dr. Carrick, of Oxford-street. The tents of the herd, with the native attendants, certainly constitutes a novelty, even at South Kensington. An examination of these dairies demonstrates forcibly that the managers of the leading dairies supplying the metropolis are fully sensible of the importance of a close observation of the lessons of sanitary science. Health in Workshops. By J. B. Manual of Heating, Lighting, and BERDMORE. Food and Cookery for Infants and F.R.C.P. Water and Water Supplies, and Illustrated. Salt and other Condiments. By Legal Obligations in respect to Messrs. Welford, of the Warwick Farm Dairies, Maida-vale, have a dairy built to represent the outside of a farm-house of the old type. It is a model so far as the arrangements are concerned, and, to a certain extent, of the Willesden Home Farm and the dairy at St. Peter's Park, Kilburn. The entire work of a fully-appointed dairy is carried on here during each afternoon before the visitors. Several exhibits likely to interest practical people lie behind the South Gallery. The iron structure at the foot, which abuts on the road by which the open space behind the gallery is entered, has been erected in order to illustrate some system of lighting private residences by the electric light, as well as to draw attention to a special kind of floor-boards. Opposite, Messrs. Underhill and Co., of Upper Thames-street, and another firm have joined in building a house of brick, so that there may be exhibited under the actual conditions of an ordinary dwelling a system of ventilation upon Captain Wintour's principle, and mantel register stoves, which economise fuel and minimise smoke, while they are also capable of being adapted to the use of gas in summer. The iron cottage adjoining, in which the foreman of the Exhibition buildings lives, is exhibited by a Chelsea firm either as a model labourer's cottage or as a shooting-box, as the visitor pleases. The space allotted to the Paris Municipal Council, which has voted £1,000 to meet the expenses of its representation at the exhibition, will be occupied by a variety of objects, including the improved pump and wagons used by the Parisian Fire Brigade; the principal instruments employed at the Montsouris Observatory to determine local climatology, and carry on the minute observation of dust atoms suspended in the air; and maps, photographs and models explaining methods of cleansing thoroughfares and drains in the French metropolis and of purifying the water of the Seine. Then, scattered about the ground, are illustrations of revolving shutters, encrustrated papers, luminous paint, the drying of damp walls, the curing of hams, &c. Carter and Co., the seedsmen, have laid out against the wall of the National Portrait Gallery a plot of ground, which they have sown with grasses and clover most suitable for feeding cattle. BARON LIEBIG'S EXTRACT OF MEAT. 46 BRAND: BARON LIEBIG. No one estimates its value more highly than the Hospital Physician, for whose patients soup, as a means of restoring exhausted strength, cannot be replaced by any other article of the Pharmacopoeia." "Its vivifying and restoring action on the "appetite, on the digestive organs, the color, and the general appearance of the sick, is most striking." BARON JUSTUS VON LIEBIG. In the East Corridor can be seen how our daily bread is prepared-or rather how it ought to be prepared. In this country bakers-notably those in the metropolis-are perhaps the most conservative class in the world. Instruments, methods and operations as old almost as Our civilization are still in favour with them everywhere. In London there are about six thousand bakers, baking probably four million pounds of bread a day, but with a few exceptions they still make their bread by hand. We need not dwell upon the offensiveness and dangers of making bread by hand. Machinery can now be obtained which will carry out efficiently all the operations which go to make up bread-making: but the bakers will have none of them; they prefer the old style; and the consequence is that those employed suffer in health through working in illventilated and unhealthy bakeries by gas-light all the year round, which further aggravates the evil. The "men of light and leading" in the bakery Machinery has been trade are principally to be found in Scotland. adopted in Glasgow, Edinburgh, Manchester and Dublin; London is" nowhere in the race. The only thing the London bakers can be compared to regarding this matter is the corporation of London, which believes in antiquated notions, and cannot read the signs of the times. It remains" to be seen whether the Health Exhibition will prove a means of compelling our bakers to cast off the reproach which at present rests upon them. The section contains four large bakeries in which machinery is used. Messrs. Watts and Son, of Old Brompton-road, work Messrs. Bakers' exhibit. In the space of 27 feet by 18 feet we have an exact reproduction of a first-class bakery, where both bread and confectionery is made in the most approved fashion. It is fitted with two ovens; the one nearest to the public pathway is a Scotch oven, with an outward bay, the bottom and sides are Ayrshire stone, and the oven will hold about six bushels. in its infancy. The more its value Inside is an oven, patented by Mr. G. P. Bailey, of Mansfield, for Dietetic and Culinary purposes Massachusetts, which has various air-chambers and dampers, designed to equalize the heat, and, above all, a syphon flue, to get rid of the steam and is known, the larger will be its consumption. vapour without losing the heat up the chimney. Mr. Bailey also exhibits a machine for spraying sponge, and now used for the first time in England. Hitherto bread when in its 66 sponge state has been dampened by a brush or a towel; now, by means of the "spray," the wet will be equalized, while the " sponge" will not be touched. This American visitor, it may be added, has brought with him four tons of specially manufactured biscuits. Messrs. Baker and Sons, of the City-road, London, have placed on the ground a complete plant; every implement and machine used in the bakery and confectionery trade may be seen here, and visitors may see flour pass from the sacks in which it has been stored in the upper storey of the bakehouse in the ordinary way through oscillating sifters," which break up the lumps which have formed in the sacks, into shoots that carry it down into the bakehouse, where it is first dealt with by Thompson's doughkneading machine, and finally transferred to the oven. The biscuitmaking machines attract attention. The biscuits are stamped out of a 66 price of Extract of Meat was 32/- per lb., When the above opinion was written, the and it was used as medicine only. Since then Science has stepped in and materially reduced the cost of production, so that it has become an article of food. The sale of Extract of Meat is still Remember, If you wish the very Best Quality, you must buy Jars bearing the Photograph (as above) of the Inventor. N.B.-IT TAKES 32-LBS. OF LEAN (RAW) MEAT TO MAKE I-LB. OF THIS EXTRACT, UNATTAINABLE IN ENGLAND. TRULY AMERICA IS A WONDERFUL COUNTRY! SOLD BY GROCERS AND CHEMISTS LONDON OFFICES AND WAREHOUSE : 92, UPPER THAMES STREET, E.C. DOMEIER travelling piece of dough, and are then carried by mechanical means on to the wire trays, on which they are baked. The machinery is worked by a gas-engine. The remainder of the space in the first half of the section is taken up with kneading machines, corn mills, and like exhibits. The second half of the section is worked by Messrs. Harris and Co., the confectioners, of Upper George-street, Bryanston-square, the plant being supplied by Messrs. Perkins and Sons, of Gray's-inn-road. The structure of white glazed bricks encloses an iron oven, 10 feet by 8 feet, surrounded by steam-pipes, without connection with each other, the principle of the oven being, not the circulation of steam, but the maintenance of superheated AND CO., 13, St. Mary-at-Hill, steam. It is known in the trade as a continuous oven," and in America LONDON, E.C. CHEMICALS, DRUGS, AND ESSENTIAL GLYCERINE, QUININE, OILS. the furnace which creates the steam is outside the oven. The stand has been converted by Messrs. Harris into a shop, a peep into which discloses all kinds of choice confectionery, together with home and foreign breadsparticularly American. There can also be seen at work egg-beating, butter-beating, peel-cutting and other machines used by confectioners. The process of manufacture is carried on in view of the visitors, and the exhibitor fills the post of popular instructor to his brethren in the trade. Messrs. Hill and Son work the machinery of Messrs. W. F. Mason and Paul Pfleiderer. Mr. Mason exhibits two of his patent continuous baking "decker" ovens, which are heated by means of a system of flues underneath the first bottom-plate and above the oven, and by a system of dampers the heat can be concentrated, dispersed or dissipated at the will of the operative. The oven on the outside discloses what apparently is a great improvement. The long peel by which batches of bread are placed in the oven, which strangers to the trade might reasonably have supposed had long ago taken its place in the national museum of curiosities, continues still a prominent institution of our bakehouses. The oven under notice is provided with a travelling baking-plate, which is drawn out on a miniature tramway, and having been loaded with loaves, runs them into the oven. But although this oven offers other advantages, it has so far failed to meet with acceptance by the trade. The bakers of Germany in this, as in other matters, are far away ahead of England. Mr. Pfleiderer's exhibit is his universal kneading and mixing machine, which, it may be assumed, marks a considerable stride, inasmuch as it performs the double action of mixing and kneading at one operation. He also shows a machine making macaroni, lozenges, and various confections, in order to illustrate its general applicability. The east end of the section is occupied by Messrs. Marshall, the Strand bakers, whose establishment is known as the French and Vienna bakery, the machinery being supplied by Mr. T. Melvin, and the oven by Messrs. Gibson and Bover. It is here that an important contribution to the exhibition is to be seen in operation-the smokeless gas-heated oven, to the development and popularization of which Mr. Bover has devoted himself. The gas companies of London have borne a share in the erection of this oven, and a large meter for testing its working has been provided. It is an average baker's oven which has been put up, a leading object of the exhibitor being to show how easily the conversion of a furnace oven into a gas-heated oven can be effected. The disadvantages attaching to a furnace in a bakehouse-the absorption of the coal gases by the "sponge," the scattering of dust, and the injury to the men from the sulphur fumes-are obvious. The furnace-hole is transformed into a gas-house, and by the COAL TAR simple turning of a tap a fire is obtained. A flame in one sheet, 3ft. wide PRODUCTS. ORIGINAL PACKAGES AND at its base, is secured, instead of the 12-inch volume under the old system, and the bread is baked in the usual fashion by stored heat. Heated by gas, much more service is naturally got out of the oven, no time being spent over the raising of the heat. The gas does not produce any smoke. The cost of the conversion of an oven into a gas-heated oven is £25, and the work is done between the bakings. Although this new system has been before the trade for nine months only four ovens have been altered to it, all of these being in the establishments of Messrs. Marshall. We now take the opportunity of concluding our notice of Class IV., which we deferred in our last issue. The Australian Wine Company (Stall No. 120) exhibit varieties of red and white Australian wines, and produced. Messrs. Burgoyne, in Stall No. 124, also show wines from the Wholesale Houses only supplied. also illustrations of the various grapes from which Australian wines are SOUTH KENSINGTON, 1884. NOTICE TO ADVERTISERS. THE attention of Advertisers is respectfully requested to the advantages offered by the Midland Medical Miscellany Health Exhibition Supplement as a medium for bringing to the notice of a numerous and influential class of readers the various specialities exhibited. colonies of South Australia, Victoria, New South Wales, and Queensland. International Health Exhibition, All the samples which have come under our notice are of great purity and high quality. The Administration of the Weinlaube have a fine collection of Austrian and Dalmatian wines, and show models of the latest improved wine-making appliances (presses, filters, casks, etc.), as used in the Imperial and Ornological College at Klosternanburg; specimens of the phylloxera vasbatrix and its ravages; and the instruments used in the analysis of wine. Messrs. Christmas and Co. (129) show some British wines, in the manufacture of which no chemical essence or colouring is used, and all of which are warranted pure. No alcohol is added, but the wines contain a natural spirit through fermentation. They are not sold as temperance beverages, although the orange, lemon, or ginger wine, mixed with one-half water, are no more intoxicating than many of the socalled non-alcoholic drinks. The "Glenlivat Whisky" (No. 139a) is a wholesome, very old, and pure whisky, distilled from the best qualities of Highland malt. The fusel-oil, together with all impurities, are removed during the process of distillation, thus enabling the pure spirit to be bottled in a soft and mellow condition. This spirit is very agreeable to the taste, without heat, and of delicious flavour. It volatilizes easily, and the chemical tests give no trace whatever of fusel-oil. It is admirably adapted to meet the requirements of those cases in which wasting disease or temporary causes of fatigue and prostration demand some such stimulating properties as it possesses. The Health Exhibition Supplement offers to Advertisers a special advantage in that the advertisements are side by side with an exhaustive description of the Exhibition. received during the past month lead us to hope that we shall meet with support from exhibitors, who will, at a glance, appreciate the advantages we offer, which are not hibition. equalled in any other Report of the Ex The favourable communications we have The cost of advertising in this journal is considerably under that of an equal amount of hand-bills or circulars, with the advantage that the advertisement is sure to be brought under the notice of those interested. In addition to its large circle of subscriMedical Miscellany has a wide circulation bers in the United Kingdom, the Midland amongst medical and scientific men in the Colonies and Foreign Countries. A supply of the Supplement alone, in which the notice of their exhibit appears, can be arranged for by Exhibitors, at the rate of 75. per 100, or £3 per 1,000, on application to the Publisher. Scale of Charges for Advertisements IN THE Midland Medical Miscellany. do. £2 15 0 £1 10 0 £0 15 0 At Stand No. 163 Messrs. Grant and Sons, of Maidstone, exhibit their well-known specialities, including sparkling Morella, a non-alcoholic substitute for wine. Messrs. Wilson and Parker, at Stand No. 166, exhibit the famous Xerez wines, of which Cardinal de Salis, Archbishop of Seville, who attained the reputed age of 125 years, consumed a pint of pure sherry at every meal, "except in cold weather, when he allowed himself one-third more." If the archbishop had been compelled to drink the sherry which is to be found in an average English inn he would never have become a centenarian. The fact is, that while sound and dry sherry is an excellent and wholesome wine, it is even yet not nearly so generally procurable as is desirable. Some of the wine shipped from Xerez itself is still heavily loaded with brandy, though we are glad to know that the practice is diminishing. Those who have visited the Bodegas of the great Xerez firms, such as Byass, Wilson, Domeq, Gordon, and Misa, which are among the stock sights of the town, recognise the fact that the wine which they are there invited to taste is usually of the softest and silkiest description. Such sherry is procurable at moderate prices in this country; and if the purchaser resorts to a respectable wine merchant he will have no difficulty in obtaining it in a thoroughly pure condition. It is much to be desired, however, that Xerez firms should adopt distinctive marks for their wines. In a country inn it is possible to obtain excellent beer with a trade-mark that warrants it as the genuine product of Bass, or Allsopp, or Ind and Coope; similarly as regards champagne we can order PerrierJouet, Pommery, or Heidsieck, and can satisfy ourselves by the cork that we get what we order; even in the case of some clarets a recently-introduced Position on Inside and Outside of Cover, special practice enables us to do the same. But with sherry the plan does not appear to have been tried; and we cannot help thinking that its adoption would be of service both to the producers of pure wines and to the Advertisements for the Supplement alongside public. Mr. Vetali, of Great Winchester-street-buildings, at Stand No. 147, exhibits Valtellina wines, Sassella, Inferno, and sparkling wines, and also eucalyptus preparations by the Trappist friars at the Tre Fontane, near Rome. Messrs. Saunders and Co. (No. 158) exhibit some old blended Scotch and Irish whiskies, malt and malting barley. The old blended whiskies are blends respectively of the choicest productions of the leading Highland malt and pot-still Irish distilleries. They are distilled from the finest materials procurable, with all the most approved appliances of modern machinery, and are guaranteed pure and matured by age alone. By skilful blending, which can only be acquired by long experience, Messrs. Saunders are enabled to offer the consumer the prized characteristics of the various distilleries, not obtained in one single whisky, and where a stimulant is ordered these whiskies will be found to fulfil every requirement. Messrs. Anderson and Shaw (159) exhibit the "Challenge Whisky," a spirit matured for years in sherry wood. By this maturing, which alone Subject to a liberal discount for a series. rate on application. matter will be taken at the following rates: Column (2 in. x 8 in. Half-Column One inch across matter at foot.. £2 £0 12 Advertisements will be received up to the 25th of the month. Communications respecting Advertisements should be addressed to the London Office, 116, Grosvenor Park, Camberwell, S.E.; or to the Publisher, Midland Miscellany Office, 10, Friar Lane, Leicester, |