. Hartford and its points of interest ; illustrated from original photographs. shment was founded about seven years ago, and which has ever since itsinception been recognized as among the leading ones in the stove trade ofHartford. This house was established by the present proprietor, who is a nativeof Massachusetts. At his store, which is located at No. 106 Maiu Street, maybe found everything needed in the line of stoves, ranges and furnaces. Hemakes a specialty of the Glenwood stoves, ranges and furnaces, and also of theUtica Standard Furnace. He is also prepared to fill orders for tin, copp
. Hartford and its points of interest ; illustrated from original photographs. shment was founded about seven years ago, and which has ever since itsinception been recognized as among the leading ones in the stove trade ofHartford. This house was established by the present proprietor, who is a nativeof Massachusetts. At his store, which is located at No. 106 Maiu Street, maybe found everything needed in the line of stoves, ranges and furnaces. Hemakes a specialty of the Glenwood stoves, ranges and furnaces, and also of theUtica Standard Furnace. He is also prepared to fill orders for tin, copper andsheet-iron work ; tin roofing being a specialty. The premises utilized for thisextensive trade comprise a store 25 x 50 feet in dimensions. Four assistants arerequired in the various departments of the business, and a large trade is trans-acted. Mr. Daly served in the Fire Department for six years, assisting in thesaving of much property to citizens of Hartford. He will be found worthy ofthe extended patronage he enjoys; and, therefore, we commend his houseto all. 106. WETHERSFIELD AVENUE. T. A. HONISS, Wholesale and Retail Dealer in Open and Shell Oysters, Round and Long Claras; Soft Crabs a Specialty; No. 30 StateStreet, under United States Hotel j Telephone Call, 703-5; Orders for Fish ofAll Kinds for Honiss & Abbe, No. 1S3 State Street, Attended To.—The oyster isone of the most popular articles of food we have, and its praises have been sungfar and wide. The most fastidious epicure gives to the oyster first place as amost delectable dish. No banquet or feast is complete without it. Many arethe varieties of serving it to the popular taste by the imagination and creationof the artistic chef. In every dish its popularity is never destroyed, as it alwaysretains the seductive flavor of the same delicious oyster. The only disadvan-tage connected with the use of it is that it must be perfectly fresh in order to bepalatable and nutritious, and there is no difficulty in obta
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectindustr, bookyear1895
