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7 millet was
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—_ —————
VOL 37
erie
GREATEST BUTTER COW.
she Is Not Pare Bred—She Is Not Even American.
A writer in the London Penny Ilus- trated Paper half hur..orously describes the greatest butter cow 1 the world, sve ig not an American cow either, awiro’s the pity. She is a product of New South Wales. Hes sire was a pure bred Ayrsbire tull, dam just a plain, sommon Sherthorn that had no large milk or batter reeord either in herself or any of her ancestry. Ayrshires in gen- sral have no great butter record; neither has the ordinary ShoMhorn. Honey- comb, therefore, this half Ayrshire, half sommon Shorthorn, which made 4 pounds 4 ounces of butter a day, is in
the nature of a freak. We hope some freaks of this sort will crop out in America.
The Penny Illustrated Paper says of Honeycomb:
A half bred cow, sired by a pure bred Ayrshire bull, is the champion mi-k and
HER NAME 18 HONEYCOMB.
putter yielder and record holder of the world. Of course she is in America (?). All the good old possibles are said to be over there. Ah, but this one isnot! She is an Australian preduct. She is not a beauty exactly, but just look at and take in the dimensions of ker udder. She is a happy looking cow, and I believe there is a good deal in that. The restless, rambling sort are not good at the milk pail. This cow’s big feat is recorded by the Agricultural Society of New South Wales as 8444 pounds of milk and 4 pounds 4 ounces of butter in a day of 24 hocrs. Fatther, as to being half bred, it appears that the cow’s mother was an ordinary, not & high!y bred, Shorthorn. It leads me ‘o this: Qualities often de- sciop in animals that come from two distinet strains or breeds that excel those of both their parents. Utility animals that show these good qualities are valu- able in themselves. The reason why they so seldom produce offspring equal- ing therm is because they cannot he crossed so as to strain back. Sometimes atype may be formed, but I think it is sldem possible with cattle to get a half breed to set a new and permancut class of characteristics. The best case in point Lam acquainted with is in crossing the ald polied Durham with the red polled Norfolk. The two are very distinct and oppesite in almost every point except being good and rich milkers.
Succession of Green Food,
Pasture grass, says Professor J. B. Lindsey of the Hatch experiment sta- tioa, Amherst, is a perfect feed for the dairy cow, and when the animal can se- cure sufficient of it withont too great efforts maximum milk yields may be expected, This, however, is rarely the case, and it very frequently becomes necessary to practice at least a partial system of soiling. Rye sown the previ- ous autumn is the earliest food to be had in the spring. It cannot be fed over ten days, as it grows rapidly woody. Wheat ean follow rye and can be fed green for 14 days. After cutting the rye and wheat the land can be planted to corn.
Wheat can be followed by clover and
grass or by clover alone scwn the year Previous. The first annual crops from Which green feed can be secured are Canada peas and oats or yetches and oats. These should be sown as early as pos- sible in the spring. The peas or vetches should be harrowed or hghtly plowed ml to a depth of three or four inches and the oats lightly harrowed ix. Either tombination makes a mest excellent green feed, and by planting several lots about two weeks apart green feed can be secured during uearly the entire month of July. The vetch seed is rather more costly than the peas. The only ob- jection to the Canada peas is their tend- eney to lodge. Some prefer the Cham- pion of England or black eyed Marrowfat On thos account.
For green feed during the month of August the barnyard millet (Panicum trusgalli) is to be recommended. This imperted from northern
Japan. The wild species growing in
, us country is the common barnyard
grass, The cultivated species grows up- Tight from 5to 7 feet tall and yields from 12 to 20 tons of green material per It also makes very good hay, but being
Coarser than the common millet there is ;
tae in curing it. It needs plenty aad wae to produce maximum yields nt Maat stand a drought as well as in adville wae green soja beans, sown | will orva’™ feet apart about May 20, i Brow 4 feet tall and furnish a
green fodder rich in protei t rotein from Aug. | 20 toSent. 15 , 7
ee ?
“This is True Liberty, when Free Born Men, having to Advise the Public, may speak free.”—Evripipes.
ry
read. R00
Ne aeace anaes
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i 7
AILY EXAMINER.
Geet Single Copies TW6 Cents.
Charlottetown.
the *
CHARLOTTETOWN, P. E. ISLAND, WEDNESDAY, APRIL 7,
Notin it with our Great Marked Down Sale, Our-stock all nice, new, fresh goods; but they must be sold, Read our price list below, they represent the best values ever shown in
Marked Dorn Prices Seay
1897.
Men’s Suits Youths’ Suite
- Worth Worth Worth. Peas. Gea. CK. ARS
ee ae 4G £.3.'D.25. . sv ccgagicds cde
9 .ODdica cle oii cos 6 D.20 00 a sieshe es tie bee Se TO ua SO ch ows dk k eels Oe 6.75. «ee teaedcccennte: €00 fh Ok vies EEGs 00484dkeeekbaa. cee 7.25. cose owesttiedisne: 686 O26. kk: SEN cacdthtebus sbicae. BO $.50, . «sb abeae cence. cee.. 0.00 thie obs Perce thn bole CO ceo ce. SOOO DOs «oso cea bdabenee 400.e O2 Besc<s CEPR Kc kkGs wkikeasson LOA 10.50. . «och dmacs dnese fer 7.00 THY it. >
Boys & Children’s Suits
ES a eee ef } 2000 OES. i ei ie ae
<ocnieaceee 1,75
nit oct'elenie 2 ee 9.50 bore w'wteses Bae 3.09 veoceeseesnue au ajo ecenanicete See Vicks Dacwn iene. Bae
nish green fodder from Aug. 25 to Sept. 20. It can be fed in connection with soja beans, one-half of each, to excellent advantage and furnishes a properly bal- anced ration. Land from which peas and oats have been removed by July 15 can be seeded at once with Hungarian grass and will yield green feed from Sept. 20 to Oct. 5. The balance, if any, can be made into hay. One can expect from 1 to 1% tons of hay peracre. Bar- ley and peas sown Aug. 1 to 5 will fur- nish plenty of green feed during Octo- ber. These last fodders will stand very severe frost.
How is this for private dairying? Much of the ladle butter on the market is not as deserving as butterine.
Children’s Terrors.
Professor G. Stanley Hall of Clark uni- versity says that thunder and lightning cause terror to more children than any other one thing, and following in the or- der named come reptiles, strangers, dark- ness, fire, death, domestic animals, disease, wild animals, water, ghosts, insects, rats end mice, robbers and high winds. It is pleasant to notice that the fear of ghosts comes very low on the list. Some special forms of dread are to be found in all parts of the country. For instance, the thought of high winds excites no alarm in the east, while in the cyclone states it is a common cause of apprehension.
Misguided Leniency.
A man was up before the judge the other day for stealing coal. The railroad detective said that he caught the fellow in a coal car, but the man said he was only sleeping there because his wife had locked him out, and he had no money to go to a hotel. ‘‘Pretty hard bed, wasn’t it?’ asked the judge.
“Oh, no, sir,’? he answered; ‘‘it was soft coal.’? The judge was so struck by the joke that he let him go.—Buffale Enquirer,
~~ ene
——
For Cold In the Head.
Cold in the head is not only annoying, but likely to develop into catargi. One teaspoonful of mustard dissolved in a tum- blerful of cold water and used as a gargle three times a day will often effect a speedy eure. In more obstinate cases equal part of loas Sugar and pulyerized alum used as & snuff will give instant relief.—MNew York
World
——
“ ‘Corn planted about. May 20 will fur-
See samples of our values in our big window.
Compare them with anything you can see, and then be satisfled that place to buy your clothing is the
Absolutely Pure.
Celebrated 'for its} great levening strength and healthfulness. Assures the food against alum and all forms of sdulteration common to the cheap POWDER
brands ROYAw BAKING
co.. NEW YORK
ARE YOU A “=r
S090 COOK
Ifso you will appreciate the fra- grance and flavor which our Extracts impart to your cooking.
Why lose time and patience experi- menting with worthless and unreliable goods, when you can get the best from your grocer by asking for the “Sovereign” Brand.
SOVEREIEN FLAVORING EXTRACTS
Have stond the test of years, and their increasing sale proves their superiority.
Ask your Grocer for them. Simson Bros. & Co. Manufacturers.
ADOUL ade Willie—Mamma, what are ‘‘chalk talks?’’ Mamma—Milkmen wrangling. —New York Journal.
Eternal Hope.
Oh, better times er comin
: Pretty soon! B. Machinery will be hummin
. Pretty soon. Jest let yewr heart grow lighter An treat yewr neighbor whiter, *Cuz things er comin brighter,
Pretty soon.
Our sorrer will be over
Pretty soon. We'll be a-mowin clover
Pretty soon. Our ch: nneys will be smokin. Yew'll hear the hammer strokin, We’ll all be laffin, jokin,
Pretty soon.
—New York Sunday World.
Wrapper Competition for every month of the year 1897
$1,625.
CUyec
Bicycles ¢ Watches.
FOR
UNLIGHT
soe. WRAPPERS.
OO a’
For full particvlars see advts. or apply to
LEVER BROS., LTD. @ 23 scoTT ST., TORONTO @ GOP SESS SSO SO 9H9H0009OO OGD
990949000 50056040 d $06-688845 606906 096900000696
9OO9OOOOOOS 09000605 69095600 09400600 09006000 900000600
a
~
} missioner at Ottawa. Besides the word
Dairy and Creamery.
The new 1897 cheese law of Canada is very stiff. Under its provisions all cheese made for sale must be branded with the word “Canada’’ in letters stamped both upon the box and the cheese. Tho factory where it is made must be registered with the dairy com-
‘‘Canada’’ upon both the cheese and the outside of the package the number of the factory and the day and month of the manufacture ef the cheese must also be legibly stamped. The letters of this stamping or marking, moreover, must be each not less than three-eighths of an inch by one-fourth of an inch.
Do not let the cream rise on milk be- fore making cheese of it. If you must let it stand awhile, keep stirring it at intervals to hold the cream back.
Sometimes milk is held so long before being separated that the cream already begins to rise upon it in the shape of fat globules. Such globules, being once sep-, arated, will not mix back again proper- ly with the cream when it is separated, but are partly churned on the way to the factory. They will not take the but- ter color right when the cream is churn- ed. They give the butter, therefore, the appearance of being mottled. The only way is not to let any cream rise before the milk is put through the separator. This may be accomplished by frequently stir- ring the milk. Where it must stand over night, however, before it is taken to the factory, this will not be convenient. One factory man says he is accustomed to strain these too previous globules out by fastening a piece of strainer’ cloth over the cream spout of the separator. The li- quid cream passes through and the butter globulesremain. Sometimes as much as from half a pound to a pound of butter is thus lost, but the factory man very wisely concludes that it is better to lose that much than to lose a cent a pound on a whole batch of butter because of its mottled appearance.
In commence as in life, merit wins Thav’s why Sovereign Flavouring Extracts have come to the front in general favour,
What about Wall Paper? Do yon
—
want any ? all. Try
We have it at. prices to suit
us.—McMillan & Hcinsby,!
Queen Street. |
—+
NO 82.
SPRING CHEESE.
The Maker Should Cure It Quickly, ba Not Too Quickly.
‘‘T7se more rennet, less salt and cure at a higher temperature’’ is the accept- ed theory for quick curing spring cheese. Itis not the use of the above theory, but the abuse of it, that handicaps the qual. ity of our spring cheese.
The theory correctly applied is, nc doubt, the proper thing to do in order that the cheese may be worked off and consumed in due time. But that the above theory is much abused no one that hears the complaints of buyers of spring cheese annually will deny.
The reason why these legitimate rules of manufacturing quick curing cheese are so recklessly abused is the scramble by unbusinesslike cheesemakers and cheese salesmen to dump their cheese fresh from the hoop upon the market, and:then boast of their business ability to work off their green cheese upon ap innocent public before the decline.
Those same boasters perhaps never learned enough of business_ principles, and just as sure as yonder sun rises their very acts of violating a business principle so ruthlessly will make them pay the penalty in dollars and cents by the reaction of the market through the lack of demand caused by a miscellane- ous output of ‘‘fast’’ cheese, as I term it.
It has well been said that “‘you can fool scme of the peuple all of the time, and all the people some of the time, but you cannot fool all the people all the time.’’ Every cheesemaker ought tc know by this time how the people have been taken in most unmercifully by the filled cheese swindle, with so disastrous results to the honest cheesemakers oi the country.
This working off of green cheese only half made is practically on the same line of deceiving purchasers, only ip a milder form. I would earnestly advise all cheesemakers to turn over a new leaf and make quick curing cheese with- out violating the rules laid down for same. The salt should not be reduced below 2 pounds standard salt per 1,000 pounds of milk. The rennet should not be over 444 ounces standard rennet ex- tract per 1,000 pounds of milk. Curing room should not be heated above 75 de- grees F, and should contain, by all means, a moist atmosphere, and cheese not sold closer than 12 days from hoop. —A. Schoenman in Hoard’s Dairyman.
Neither Too Hot Nor Too Cold,
It will not do to permit the milk oz the cream to freeze or to get too warm. In the first condition the color of the butter will be injured, and it will be white and crumbly. Why this change should occur in the butter by the effects of cold is not generally understood, but it is both important and interesting to understand why it is so.
Color is not a substance, as might be supposed, but it is a condition of mat- ter. It is due to the reflection of light from anything and the result of this re- fiected light on the eye. Color is simply the light reflected from any substance, and it differs as the substance may be
-made up in its minute parts—its mole-
cules or atoms—and the light reflected differs in color with the special arrange- ment of these atoms.
Now, when cream is frozen, the cold has some effect on the minute particles of the butter by which the yellowness of ordinary butter is destroyed, and the light reflected from the butter is white or very nearly so. This is reasonable sc to think, because the texture of butter made from frozen cream is quite differ- ent from that of butter made from cream that has not been frozen. It is crumbly and does not adhere together, as other butter does. But, whatever the conditions may be after the freezing of the cream, we know very well that the butter is of inferior color and texture, and the flavor of it is inferior.
These same injurious effects follow the too great heating of the cream. The butter globules, in fact, are melted and run together, thus spoiling completely the desirable waxy texture and appear- ance of the butter when finished. —Mont- real Herald.
TO LET.
The house on Richmond Si. west, at present occupied by Mr. J. M. McLeod: This house is beautifully situated on the harbor front, with splendid view. Is &t-
ted with all the modern improvements, Apply to Mr. Thes Campbell.
TO LET
A centrally situated dwelling house on Dorchester St., now occupied by Mrs. Stephen Whitty. :
Also, ‘Warehouse A,” situated near Peake’s Wharf.
For particulars apply to
ARTHUR G. PEAKE, Office at residence, Euston St., till Ist April, 52— 135 tf