SONJA TYRONE

‘HENIE at Powisu IN “THIN ”

PLUS - SPORT _ BENCHLEY - MUSICAL 1v

PARAMOUNT GIVES YOU . . . .

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CHARLES BUTlERWiJlITll ' lﬂli llllilll llllllliliil llMllliil - llliiVEl STEPHENS

,/ nluiv 3.15 __ 7 - 9 P. M. MONDAY-TUESDAY-‘A/EDNESDAY

PRINCE ED WARD TEES}: i???

From Montague and Georgetown Vh-dnesduy morning for the Syd- nrqve via Strait of (Ymsn, Lcnnux Passage. Bras d‘()r Lakes arriving at Sidney Thursday afternoon.

Returning the Surf leaves Sydney every hfondzzy arrives at Montague early -Tn4-<:luy morning.

A QO-icur-old ltl-aryland vaniu husband who has $500 cash.

_ Passengers wishing a more rapid trip to Sydney may tulw their nutombhile and leave the shill H1 Mulgravi- and motor to Sydney ar- riving Wednesday afternoon or ar- rival C. N. R. Exprvas from ~Mul-

scnalljr. He is in Sweden. The

immtciizitclyn”

Pooie8iThompson Md-

; looked like a movie star.

Wunts husband - And $500 Gash .

HARRISBURG, PA., Dec. Z-(AP) girl uskcd Governor Earle of Pciuisyl- toduv to help her find a

The letter arrived nt the Gover- nors office. addressed to him per-

giri mote from Gunther- land, MD.. that. tier family needed nioney before Christmas and she

, . WES willing to many “any re- l gmw vlftnfliday ‘ﬂviﬁlng- u.“ hone spit-l. :1.“ man who will give me $500 For par Itll ars wri c or . p “1; i: X08 pounds and said she

She described her- self as live feet. three inclws, tail,

Island Motor Transport Lt 3

WINTER BUS SCHEDULE

EFFECTIVE MONDAY, OCTOBER th

‘Z5

BUS LEAVES CHARLOTTETOVFN (From White's Restaurant) FOB SUMMERSIDE

Daily rxcpi Sunday — 0.00 .~\.l\1., 1.15 P.l\l., 3.45 EM Suiizrrhrv only - 10.00 1R“. Sumlny 001)’ "- 10ml A-M‘

[OR l\'()ll'l‘ll LAKE (Via Si. Peter's nnrl Souris) lmily except Sunday - 4.00 P. M. BUS LEAVES SUMMERSIDE (From (lourlicﬁs Drug Store) FOR CIIARLOTTETOWN

Iluil)‘ except Sunday - 8.30 AJL, 11.30 All" 4.00 RM. ilurtlay only - 10.00 PJll. Sunday only — 7.30 P.i\1. QQOOQOOGOGUIIQDQ I!!!‘ " l1

5210323301? (-17 UUKWE5UJJJ5J5DDIQUUQUUOTQUUUﬁDTGDIGGUZ1U

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The best fortification with which to face the winter is that sense of security and comfort. that comes from .1 cellar well supplied with out high pmde Coal. Phone us today.

W. D. GILLIS & CO

l'll0l\'l~] I76

GENE AUTRY in "RIDE RANGER RIDE"

PLUS CHARLEY CHASE AND NEW SERIAL

CAPITOL-MON. - TllES. - WED. THE DANCING DIVINITY . i. . '.

in all lier glory

See her dance... hear her sing "Mcyl Hove the Next Romance With Ygu"...ond loll "Head Over Heels in love" with her.

PLUS COMEDY DAILY 315-7-645 P_M_

i/V. C. T. U. Notes

TO WIN THE WORLD

Would you win all the world for Christ?

One way there is and only one:

You must live Christ from day t0

day And see Hiswill be done. But who lives Christ must tread His way, Leave self and all the world be— hind,

Press cvcr up and on, and serve His kind with single mind.

No easy way- rough-strewn with stones. And woarisome, the trod. But His W11}; l,» the only WHY That icilds num back to God-

path He

And lonesome oft. and often dark With shame, and ouicasiry, and scorn And at the end. perchance a. cross, And many a crown of thorn.-

Bui His lone cross and crown 0f thorn Enciure when crowns pircs fail, The might of his undying love In dying conquered all,

and em-

Only by treading in His steps, The ail-compelling ways of Love Shall earth be won, and man made one Willi that Great Love above. —-John Oxcndham,

PROHIBITORY LAWS AND THEIR. VALUES

(Reprinted from‘ Crystal City Courier Editorial Page)

The human race is growinz 11D- lts members like to think them- selves as no longer infants, in pro- gress, in civilization, in self-de- fence and self-sustenance Restric- tive rifles, in other words 01'0" hibit0ry' laws, are for (7hlldl‘€11. Adults. arc supposed L0 bl‘. ﬂlllv '0 restrain themsehtcs, using their

own processes of thinking, their own intelligence

so for have w‘. advanced from the stage of infancy Lhatwe nolong- er provide 0ur<e vcs with gods to appeal to for protection or as- slstnnce. The bribe of a cookie or a heaven for tiolnc what someone cl. \ has said is right is too puerlie in be longer considered. The threat- of a parental switching or the bor- turcs of a hell because we have done what someone else has said is

wrong, no longer appeals to our good sense as being reasonable or fair. Our adherence to right ltv- ing provides its own rewards. De- parture from right living provides its own punishment

Pursuing the analogy further. ll may be said that: when the human race is fully adult in its customs, manners, and practices, there will be no further need of prohibltory laws or restraining rules in so- ciety. It is our mhfortune, but nevertheless a fact, that we have not arrived at that happy yaduli stage of development. Society is full of men and women who would wilfully destroy themselves, or d0 serious injury in ihe social struc- ture that supports them-

Thesc must be restrained and we have our prohibitory laws against practices lnjuriors to society u n whole. such as stealing, kiliing, ex- iortion. using injurious drugs are many other harmful practices. Bo long us there are weak or vicious members of society than must, be prohibitcry laws. The Right: Hon W E. Gladstone, Prime Minister of Great. Britain, said that the function of all laws is m makq it easier for citizens to do right. 1nd

. i

harder for them to do wronl.

Prohlbltory laws begun with the Ten Commandments and Villlr con- tinue as long as they are needed for the protection of society. What is the present responsibil-

ity of society in the mutter of weak or undeveloped individuals? Shall we exploit their weakness, or immaturity, cud make money out of their aroused appetites?

Governments are blinded to the havoc wrought by Alcohol and their citizens are blinded by the pmﬂts they are making out of the liquor business. Instead of allow- ing the advertising of the merits of Alcoholic beverages, governments should publish medical and scienti- fic reports of the effects of Alco- hol on the human body, on the mind and character the effect on Society; on the assumption that. for a. citizen to be forewarned ls to be forearmed.

We can only again hopefully,’ rc- peat that the hilman race is grow- ing up. with maturity will come responsibility and better judgment. The time is near when all things harmful to society will rightly come under the same classifica- tion and will be placed under gov- ernmental lock and key. Tile list will include firearms, poisons of all kinds, all other agents or agencies dangerous in the hands of children or vicious or immature adults.

promptly discredited at the bu" of

recognize the principle that; Right- ousness exalteth a. nation and a strong nation.

THE GREEDY TRAFFIC

In prohibition days the cry was raised by the friends of the traffic: “Get rid of the booifeggcr and his dangerous concoctions through Government Control." But the bootiegger ts still prosperlng, often with the Truffles connivance.

Then the cry was raised: "De- crease the consumption of lmrd spiritsby making beer accessilble by the glass in the beverage room“; but: the consumption of hard spirits and of becr both increased with multiplied places of sole.

Now Quebec is agitating for do- ing away with the Government stores while hotel‘, be allowed to dispense both hard spirits and beer by the glass, and grocery stores to sell all liquors in‘ scaled parcels, This would lcuvc only the wholesale in the liund of the Gov- emment.

Thus the untiring Traffic pur-

pubiic opinion. Even the most was commonly known as “Austra- hardened financier", Ul‘ govt-rt... .., luvs costly Tami." A arm deal treasurer, xvill be comneilerf to of research was undertaken to de-

Importance 0f Butte Texture Stressed By Mr. W. J. Davies.

Following is the text 0! the in- terestlng address delivered by Mr. W. J. Davies, senior daily produce grader for the Maritime Provinces at the dairy wnforence in Char- lottetown this week. Creamery and cheese factory managers and members and directors of the Dairymenb Association were in attendance.

W. J. DAVIES’ ADDRESS

Mr. Chalrnmrw-Gentiemen: I appreciate this ‘opportunity of meeting with you again. I believe a wise and proﬁtable decision has been made by your Superintend- ent in calling you together again to discuss. as buttennaker, some of the problems that aﬂect you dir~ ecily and which you are called upon, during the course of your regular work throughout the year, to solve, being men in charge of - the actual manufacturing of bui- ; ier. You have heard a lot‘ in the past about. ihc flavour of butter and now I am going to try to show you _ "lite Importance of Texture in Butter“. I am of the opinion that next to ﬂavour, texture ts the most important characteristic of butter, I would even go so far as i0 say that indirectly texture is the important essential of butter. (l) 1 am inclined to believe that the same close relationship exist- lngvbeiween texture and ﬂavor in cheese also occurs in butter. I do not. think we can divorce texture from ﬂavor in butter. 12) Every section on the score card is directly affected by tex- ture, the degree of perfection you attain in any one of these divis- ions being proportionate with the standard of piiability that you have developed in the texture.

<3) I am satisﬁed that texture is made in the pasieurlzer and not 1;! the churn.

(4) I am inclined to the opin- ion that once huvtng made the texture in the pasteurizer, and it’ the cream is right: when it enters the churn, that it. is extremely clif- flcult to spoil the texture, from there on.

Are Closely Associated

The ﬁrst statement that texture and ﬂavour were very closely as- sociated has been expressed this way. "Texture is the guardian of ﬂavour". I am quite sure you will all agree that the ﬂavour of but;- ter is made on the receiving plat- form. by selecting or grading the cream. You then either retain or lose that ﬂavour according to the methods, the equipment, and the technique used in each succeeding step of the manufacturing process, and each of these has a bearing on the resultant texture of the butter.

No\v for a few specific examples as evidence that these general statements are true. I will recall for you the experience of Australia

When that day arrives the in- a number of years ago. At that; prospective purchaser will sell dlvidual or government that ex- tiiue that country was experiencing qlllﬁkel‘ 599M156 1L 1°°ks flmher- ploits for money gain a citizen's tremendous losses due t/o storage Th9 WTBTYPPT W111 110i be KPPESY- Weﬂkllﬁis, 0r shame, Will be butter developing a ﬁshy ﬂavour. ﬁnd the but!“ Wm “Oi (‘my mam‘

So serious was the defect that It

terminc the cause. The results of this investigational work showed that ﬁshy ﬂavour developed in butter when. among other things, certain metals were present, when excessive salt was used and when the butter was overworked. Asyou- know, the texture is broken down when the butter is overworked.

1n our own research division during the studies made on sur- fucc deterioration of butter in storage, it was found that butter with a good texture, other condi- tions being equal, developed less ﬂavour on the surface "than butter with p00!‘ workmanship.

From your own experience Y0" know that usually the reason for free moisture showing is that lhé working process had to be BTDPPQd before all the moisture was prop- erly incorporated, because the but- ter was becoming soft and sticky. The texture was not. strong enough to permit complete incorporation of the moisture without breaking down.

when such a condition prevails the butter is subject to several other defects. Mould is more like-

sues its prevailing purpose of ll‘- creased private profit through in- creased permitted pluccs of pub- iic purchase and of

poiitical power through the insidi- ously applied pressure of oppor- tune prodigious presents to both party's purses!

i l

WOMEN “BEER. CONSCIOUS"

At. the recent. New York city Brewers’ Convention ll: took a wo- man speaker to climax aiieniion by announcing»-

"Thnt making women beer con- scious’ depends upon a study of four central problems --food and‘ beverages, fashions, home furnis-ri-l lngs and entertainment, health and personal appearances By re- lating the appeal of beer to the individual womalfs solution of, t-heg problems vast. market. pos- sibilities may be realized. From the feminine angle, moat if not all, beer advertising so far has been a flop. llbminine fancy in the mid- dle cuss may be captured by pack- ages that, empty, serve as glass- ware sets for drinking beer or a mug, or sealed pitcher."

Another interesting feature or thio gathering to ihos¢ mm realm; thnt. the beer trade L5 a lively la- sue and u curse, was the challenge of the president, which ram-

“We brewers need to launch a national fight against; profcssional prohtbitionlata . . . in eight 0t

increased , ‘

ly to develop in butter where the olsture is loosely incorporated. In nwtclliave mould develop you

ten states there is already a darl- ger of drifting back towards pru- hibition unless a coﬂﬂéflld 118M 15 made against it . . . if we do n01; siartiiri ght now weshall live to regret it, so don't. K0 out thinking all la sunshine, ause we have a hard fight ahead of us."

The director of the associations mnrket study division announced that over two million would be r8- quiied for a. beer advertising cam- paign. The mediums of these ads would be:-

"Radio. outdoor advertising, and magazines would be required, but newspaper; would he the basis of the campaign —and the list; should embrace practically all papers in slates where beer is legal. In- serllotts should dominate the page, ctc.

This means a cash bid for the editorial policy of the HBWEWPEYiI accepting the conditions. L

This director also admitted the that beer drinking is considered’ vulgar. He said: .

"Some important jobs await, the

GIVEN ADDRESS 0N PRDBLEMS

tho mould will not develop. Hence y incorporated moisture pro- vides one of the requirements for mould srowth. Similarly with the development of certain ﬂavours, the result of bacterial action. it has been found that, all other conditions being eq- ual. lesi o! the objectionable ﬂav- our develops in butter when the moisture droplets are finely divid- ed and thoroughly incorporated. The reason given is that the bac- teria. grow in the water droplets and l! they (the water droplets) are exceed‘ ,,'y small there is not suﬂicient; room for the bacteria to grow and they soon become in- active attenuated forms due to the inhibitory effect of their own waste products. Another result of loosely incor- Doratod moisture is loss in weight, due to evaporation or leakage. T119 Point I wish to em hasfze is that texture, faulty text e, is pi-i-

viously mentioned butter troubles. Elect of Texture

The second general statement I made was that every section of the butter score card was directly ef- fected by texture. We have, I think, spent enough time for the Present on flavour, the ﬁrst divl. slon of the score card. As {or tex- WPQ "-1911. that will come later. The others, colour, incorporation of moisture, and suiting, are all pretty well tied in together and may well be dealt with as a unit. under the heading "workmanship in the Churn" in contrast. to "workmanship in the Pastcurlzer" (texture) and “workmanship out- 15315 thc_ churn" (packing and ﬁn-

The working of butter, (in the churn. of course) is the process by which the desired amount of salt and water is incorporated with the fat in ﬁnely divided particles so that the ﬁnished product is of a uniform shade in colour, free from undlssolved salt. dry, and with a ﬁrm waxy texture.

This simply means the blending of fat, water, and salt, three sub- stances ihot do not mix readily but rather have a tendency to re- pel each other. In order to accom- Dlish the desired results the fat must be subjected to considerable unnatural abuse if it is of such a texture as will not stand this mal- treatment, the result will be one or more of the common workmanship defects, and also a butter with a comparatively short life. In order to stand the working process the fat must have been tampered to produce a plastic texture of uni- form hardness.

I intend to leave the effect of texture on colour, moisture incor- poration and suiting at. this point. workmanship outside ihq churn and not in the pustcurizer may, for the purpose of this discussion, be considered as the packaging of the ﬁnished butter either in 56's or in the print; form. All Ineed to do here is direct your attention to the ease with which butter with a good body or texture may be ﬁnished when packed in 56's. It; can be lev- elled oﬂ’ neatly with no sticking ‘and when rolled with the Gibson roller leaves a neat attractive tin- ish. When the same butter is being printed it holds its shape and is easier and faster to wrap. The prints hold their shape and are firm at higher temperature than is the butter which lacked body. In the retail store the print that has square corners. is neatly wrap- ped and ﬁrm to the touch of the

lain its ﬂavour better on the sur- face but will not discolour as quickly by assuming a, high or darker shade o! colour.

Where Texture 1s Made

The third general statement; made earlier in this paper was that the texture of the butter was made in the pasteurizer and not in the churn. To follow this argu- ment you must appreciate the fact that; the butterfui droplets in cream arc very small. There are from two i0 ﬂve billion in one cubic centimeter and a cubic cen- timeter of cream is about a thim- hie full. Ten thousand of the larg- est; placed side by side would make one inch. They are about the size of a bacterium. So you see they are extremely small.

There is a common belief that cream is held overnight after pas- teurization in order that, the fat droplets on the inside may reach the sum: temperature as those on

y remonsible for all the pre- ‘

mum Kim“ n 1 _-__~_-ri i iiinieilii fl t.'lll‘_tﬂ‘l_'v_\y\i u-‘i-Lii-“lzlliill ‘I’ l?‘ , [g ‘Y’ Vi‘ 7 i must have, ﬁrst the mouidsuore . . . . 0% ' PRINCE ED WARD Today-only chum - w — 1 - 8-45 DAIRY GRADE iiiili~°‘ilihiii"iil°‘iiilii “ w“ g i‘ l“ "

For Your CHRISTMAS DINNER oR AS A c157 TO FRIENDS

' nAvi: Yovns PUT AWAY Now:

We are having a full assortment of Tur- keys, Geese, Ducks, Chickens, Fowl, eggs etc, at prices and weights to suit your needs in our new Retail Dept. 201 Weymouih Street.

BARGAINS DAILY

P". E. I. Go'op. Egg & Poultry Assn.

Free Delivery PIIOIW 575 ai-vrmwmwwrzev-ﬂzgaizia-mmv

11-105. It. may be soft, weak, pliable or brittle.

To understand what, probably happens, think of the structure of cast iron in relation to a steel bu. 'I‘he one is tempered to produce‘ a brittle metal, the other a more pliable one; one breaks, the other bends.

Buiiei-fat, then, must be temper- ed so that it will be neither greasy nor brittle, but plastic. so that it may be manipulated in order to incorporate salt. and water. Ordinarily if pasteurized cream is quickly cooled to the churning temperature and held at that. tem- perature for l2 to l4 hours the most desirable texture will result.

change by subsequent handTlrTg‘"ﬂ7 the churn.

It’: true that, by adjusting W55}! water wmberniure a faulty iexm" may bu improved; it's also iruq that. by the mm process soft but. ter may be firmed to pennft of sufficient: working, but 1n both cases the texture of the butter at. ter ﬁrming in storage is Weak and will return to that type of texture that was devdopcd in the pﬁgljgur. iur by the method of cooling Used, Once the fut has crystallized 1i wip not. change unless it; la campietciy melted. Wash water should be used to remove the buitemillk. It can be used to temper the butter Irmuies and effect a temporary chance of thinness, but it will not - chungo the final texture.

Th0 idﬁill texture, it h“ been found. results when pasteurized mam ll quickly cooled to that: temperature which will allow the cream b0 churn in about one hour. The cream chould be held at that temperature for from twelve to fourteen hours.

In these few remarks I have tried to introduce a. few points around which discussion may cen- tre. Texture. I am sure, is no im- portant that. it warrants discus- sion, and I trust you will givo your experience either to verify or to contradict any of the state- ments I have made.

Effect of Cooling

In Holland and New Zealand and the United States. considerable work is being done on the crystal- lization of the butiertct giobuie. Brieﬂy, they have found that 11 slow cooling is employed the but:- ier will have a texture that tends towards weakness, it will spread readily, but is weak: Very tl-pld cooling, or shock cooling gives a very hard butter, that spread: with difficulty but does not become greasy when used for baking pur- poses. In both cases the texture of the butter when examined with a. butter trier drew a. sutictlctory plug. The one, however, had u. soft sprcadable body, the other a hard ﬁrm non-spreadahle body. Both were the result of the treatment the cream had received in the pas- teurizcr.

The fourth general statement I made with regard to texture was that: once having been made in the plisteurlzer it was more or less permanent and was difficult to

THURSDAY ISLAND, Australia --Icna, an island aboriginal, war aiive today because he poked hi: thumbs into the eyes of a shark which attacked him. as he dived foi pear shell. Severely wounded when the shark caught his held 1n itA laws, Iona said the monster let go a: soon as he touched its eyes.

Dorothy ’s Lietter Box

(Continued from Page 2) Dear Dorothy Dix-I am employ ed by a. married man. In our work it; ls necessary for me to be with him every day and sometimes as many as fourteen hours a day. We have fallen in love with each other, but he claims that he .oves his wife dearly and that we both mean so much w him that he would die if either of us lefi him. I have tried to leave him. but he not only begged me to stay but his wife

my love is growing stronger and I must leave especially as good a one as this. What shall ﬂshtinz 8811111“ my love for him m‘ live the oaltton I love and take a chance of finding another? I would m r die than break up a. home.

»A WORRIID SECRETARY. Answer: . In all the world then! ls no more pttlabie ﬁgure than that of the tine and honorable woman who falls in love with hei- employer who ‘is a mar- ried man. And this tragedy happens so often, and 15 so often almost I-lHb-Scﬂbabie because the man and woman who work together, dny after day; who have the same knowledge. the same interests; who are struggling for the same ends and who come to depend upon one}; other p; comrades do 1n battle, are thrown together tn an intimacy that: gives propinqiuty a chance to do lbs most deadly work. - Often the woman has an intelligence and character and generosity of soul that the man's wife does not poueu. Often she given him an under- standing and sym _ mm 1B far superior w any other man with whom the woman has ever come in contact. Often he has u brilliance and sophistication and a poise and humor that. fascinates her. Often he is chlvalroua and kind and gtelrferous. And so the two, without intending it, full in love with each o er.

It. ls sorrow and heartbreak because there are only three roads out of

. Jobs are hard to find and I do-keep an working and

the outside. It was believed that butterfat, being a. poor conductor of heat, took considerable time for the heat: to penetrate to the cen- tre. But since these droplets of fut are so very small you cun see they will very quickly become uni- form in temper-tutu. There must be some other reason for the ﬁrm body in butter xvhich results when the cream is held at the churning temperature overnight. It is not: to reach a certain unl- form temperature alone ilmtcream is held, but rather to allow the va- rious fats that; go to make up but,- terfat; to crystallize or solidify in a deﬁnite, speciﬁc manner. As you know. butter fat. ismade up principally of nine other fats. ihe proportion of these various fats V8131!!! with such things as the season of the year, the kinds of feed fed the cows, the breed of cow, the at??? of the lactation per- iod, etc. ese various fats also differ u to hardness or the tem- perature at. which they solidify. The character of butterfat varies ' depending upon the proportion or rctio of the different fats present. You can see that, buiierfnt is n very complex substance. When cream is pasteurized the fat naturally is a liquid. When it

is cooled some of the faiiaiari to solidify or crystallize at quite high temperatures, others at very low

temperatures. so low that. ordinar-

ily they remain as liquids. Ii has been demonstrated that the tem-

underiaklng of n. co-operutlve cam- prlgn. One of these la in obtain social acceptance of beer or, give ti, ‘cfaal color,’ Whiskey and gtn' are air-l regarded as socially cor- rect but. beer him remained on the l Out-skirts of social acceptance."

perlture to which cream has been cooled after speed with which that temperat- ure is reached, nnd the length of time it is mllntalncd doe: delin- iiely determine the manner

popularization, the

in , which the fat crystallizes or solid-

agalzui love and win out.

emma. One is to crucify their love and part. Another ls to Bmircii tilemrelves by a shameful hoie-and-corner liaison. The third n by dw- oroe. And there is no peace nor hlpplnegg 1n my o; them‘ Of the three alternatives I think a good woman had best take the one that. leads her away from the office in which she works with me man she loves so dearly that. lie is almost her other self. And she had best tdiw it quickly and travel fast from temptation because no woman ban ﬁght Love ulwqy; conquers. DOROTHY DIX.

Real Eslote Agency H. K. S. HEMMING

IS , Offering to the Public a "service in all branches oi Real Estate as Agent and Manager.

To BUY, SELL. RENI P City and Country. To i arrange Mortgage Loanmgﬁ Collect Rentals and Manage Properties and Estates. N0 CHARGE UNLESS DEAL BFFECTED

Owners of Land or Building: are Anked to Lin! Their Proportion

Persona Desiring io BUY or RENT City House! or Vacant Lois or Farina u: Invited to Call

88 GREAT GEORGE 8T. TEL. i370 Charlottetown

ropertles in ve valuations. ecure Tenants.

'» ‘ _.‘..\:.i.i..: m