Page Iii-A

The Guardian -'I'he Evening Patriot

companies. They were Inc

at Mill VifiW. Lot 49. 111 Queens year. The number of cheese fac-l

'Cent- itories in operation was 34. and St. Eleanor'l in ‘ Prince County. Unfortunate- j

Countv: River.

nk ral B‘edequel and

ly. the one at Mill View had been operated a season or when it was burned. and

not rebuilt. It produced good cheese and the returns favour-

ably impressed its patrons that manner of handling tb ilk. Dunk River tory continued in operation several seasons. but finally sed. Th

CONTINUED FROM PAGE 1 i117.21. a gratifying increase over ’

atedithe business of any prevxousl

there was one addition not work- ing; the number of creameries was six. with two scnarat‘vig. stations: four plants for winter butter making were added dur': ing the year. ‘ “ When cheese factories werel with first established in the nineties.) 911' they were accustomed to mak- fac- ling cheese in the summer mom; for ths. that is from June 1 to Oct-; 010- lober 31. These five months wow i

only . two was

9 St Eleanor‘s factory continued in operation for about

_- twenty successful seasons and : supplied the local trade largely. Its make of cheese became very prnular and continued so until the cnd. The general movement in the nineties placed factories around it. cutting up its terri- tory so badly that the company was compelled to close. ' the most successful of the first cheese factories. was. for the proper apportionment of ter-

5‘

lconsidered the cheese season. Af. ‘tcr Octobc" 31. tiM W'iov'v was in some cases. converted into a creamery where the milk w a s ‘separated and the crr‘am ch"“"-} ed into creamery butter made} from unpasteurized milk within the plant.

The method of making the‘ butter was by means of a boxl churn. After the cream was se- ‘parated. it was placed in a rip- ‘ening vat. cooled to a ripening temperature and held until it?

ritory. put out of operation. In

1087 the Cornwall factory

built and continued in operation

for :‘bout 28 years.

Prof. thcn Dominion dairy sioner.

com

cause this form of dairy m facturing was successful in

tario. He spoke at public meet- for the purpose. explain- ing the new plan and offering as- ' T h e ftrst meeting was held at Ken-

ings sistance to carry it out.

sington in Prince County.

although favourably impressed. the farmers were slow to avail

thcmsclvcs of the offer. On going to Kings success. Hisoffer was acce

by the people of New Perth vicinity. and a company

organized and a supply of milk The next season, ' factory was in

readiness and was opened June 22 and closed on Oct. The quantity of milk rece was chcese made 66.089 pound ASSOCIATION FORMED

S.

In order to offer continued in- i spection and instruction servic- secure a uniform make of butter and cheese]

es. and thus

throughout the province. and al- 1

so raise the quality of the

put to the highest point of excel-l

lent-e attainable. it became

dent that a general organization .

was necessary. A meeting A hr‘ri in Charlottetown and th

lt‘al steps in the organization 0

the Prince Edward dairy elation were taken. "' 'rect'wv‘

‘" (11.

James W. Robertson.

visited the province in 1391 with the intention of intro- ducing co—operative dairying be-

County, Prof. Robertson met with better

696.247 pounds and the

coort of

had developed a considerable-

.amount of acidity which was: considered to make the best 09- |

ivored butter. When the amounti

of acidity was determined by. n inr‘~’~mn"l l

was

mjs. t lin ‘M-t'crmak- er. and when the cream had a‘ nice well developed percentage. of acid. it was chivrncd nt '1 F'” ; table temperature into butter in; a square box churn. In about‘ three quarters of an hour. with suitable temperature. the butter r‘rmnticn 10"" "'""". i“" huttcrn milk was released from thel churn placed in a tank for the." farmers and the butter was washed in the churn in the form t of granules. Aftcr being saltod. with a high percentage of salt] and gathered into a largc bodyi by the rotating of the churn. the butter was nasscd on to a mi- .ary table for working purposes. .By the use 0’ this "toting tab'c land the turning of butter on it with ladlcs. tho manaccr final- ly dccided that thc buttcr w a 3‘ completed when the moisture and salt were comnlctcly incor—

anu- On-

and

pted and was

on ivfii porated. iREADILY ACCEPTED

This unpasteurizt"i cream but ter was very readily accepted‘ .on the market and 'W farm vrons. but its keeping quality lwas not good. The butter indus- itry could not develop very rapid-

}

) .a -

.lv with such a system of manu- out. . facture.

‘ It was not until the advent of lthe cream pasteurizcr in 1916 i that butter production began to was. increase and. the development e m. continued until the butter sur- f: passed cheese and eventually far exceeded it.

Th. first cream pasteurizer the was installed in the factory at

evi-

ESSO' i

first year (1899) records the his-I North Try” 1“ 1916 and the

tory of this as follows: “

A meet_l eventual result was a marked

mg of delegates from the dairy. improvement in the flavor and

companies doin Prince Edward Island. was

busines

s in! palatibility of the butter. and in held. the quantity of production. In 1900. for example. only 572.-

in Charlottetown on March 4.l_ 1899. After addresses by Prof. l ’25 Pounds 0! butler were Pro— .I. W. Robertson. '1‘. J. Dillon duced in the province and this

Premier D, Farquharson and compared with 4.431.739 pounds

others, it was unanimously

solved to form a dairy associa-

tion for the province. The

lowing persons were aoooin

r... cheese which was the greatest production in the province‘s his- fol- I‘y

tad Elmer Gamble, who is now as-

a committee by the meeting to sociated with the Amalgamated procure an act of incorporation Dairies at Summerside. was as-

for the association: Arthur Sim-z son. David P. Irving. .1 a m e I E. MacDonald. Lauchlin Mac-

Dinald. Alfred E. Dewar,

liam Callbcck. and John And-; UPSWTNG

erson. The committee was

1sistant butter maker at Tryon

when the cream pastcurizcr \vasl installed. Frank Lang was thei Wil- butter maker. SLOWED It. was several .ycars

also 1 before

asked to provide for. the forma-? the pasteurizers were installed tion of a Dairymena Board of. in many butter factories. so that

Trade. ah ut

After

the i'inanr‘i'il sncnrr

the association. Prof. Robertson

LePAGES..:BRINGING P.E.|. FARMERS.

Comfortable, long-Wearing

FOOTWEAR KINGTREADS

outwear ordinary workboots,

announced that he would

the Department of Agriculture at Ottawa to make a grant of

$300 to the association for current. year. Premier n -.- V] ;i ‘ flln

vincial Government to grant the

sum of $400 pcr year

“The committee met on April in . . . “41.” a"

terwards became law, the com- . r w ur- ~rr ' -V ~ .

directors of the- association.

tiiiir Simpson. Hayfield. wa so clcclcd president; John I .

b .

Winsloe was appointed au 8 _-a ~ ‘ 1~ : ~can of the association were r .. .. - ,.

was cngagcd as instructo I "i

sévrn months from therlst of

unc at a salary of 31(1)

month. be paying his own ex- p’ ‘scs. In ordcr to provide suf-

ficient fees for carrying

the directors authorized a

several checsc a” buttcr

December. 1898;

decided to engage Mr. Mo to the mont of January Febniary, 1900. at $75.00 month. he paying his own penses as before. Mr. L. L.

. les Taper. fl FACTORIES

- ‘ as....a

..xm.

non-ydlap ...‘;,‘_

some discussion ‘

Farqu-

a. Al- , frcd E. Dewar. Sccretary-Trea- l

mcnt

the purpose of the association,

of Inc per thousand pounds of milk, on all milk received at the

tories in the province between thr 1st 0.“ Jun" and the 3151 of total

i, kins was appointed auditor in the place of the late Mr. Char-

A report of the business of the deese and butter factories of the province for the year 1899. k

' ewith submitted which shows

A slowed the upswing in butter

(‘

the

7 ro»

ional I Ar- 1 5 al- . And- .

no . ditor . also '. W r In

0"

per

out

levy

fac-

rrow and per ex- Jen-

priced at only

1 780.000 p o u n d s at 24.75 per

l manufacture. Mr. Gamble rel

calls. : c131

Butter, production varied a; hit up and down until 1916 when. only 552,155 pounds were produc- ‘ ed. P r o d u ction gradually ill-l creased as other butter plants! installed cream pasteurizers. Itl

‘surpassed one million poundsl

for the fir s t time in 1920 when! 1.157.527 pounds were producedj and it varied between that andj the two million mark until which‘ was reached in 1927 with a pro—l duction of 2.028.554 pounds. But-

ter production didn't hit they”? fir pgywood and 3559mm. three million mark until 1942mm". with nails and glue.

e sure you are getting 4.313.122 in the following yea l'_waterproof glue fir plywood. and that increased to almost sixilook for the industry mark on million last year when produc-jthe edge of the panel, ‘PMBC tion reached a near- record 5.- Exterior."

Paint the boxes with good ex- The average price for bullertlerior housc paint. sealing thor- in ' oughly the edge grain of the ply- c h i wood.

when 3.469.410 was made. It was.

939.646 pounds.

was 25.40 cents per pound 1908. the first year for w 1 price figures are available. ‘It was down to 23.79 the following year but was 27.12 in 1912. hit 40.25 in 1917. was 45 cents the following year and jumped to. 58.31 cents in 1920 as the price rose to the highest peak it was to achieve until 1948 when iti reached 64.75 cents per pound. l

Cheese was worth 9.06 cents

rpound in 1901. the earliest year for which a price is avail« able and 3.597.689 pounds w e r a made. Production slipped to 2,- 668.166 in 1902 though the price strengthened slightly to 10.25. Cheese production slipped well below the 3.000.000 pound mark in 1906 and 1907 but it was back on top of that figure in the fol- lowing three years as the price per pound ran 11.90 down to 10.- 68.

ROSE ABOVE 20

The price of cheese was back above 20 cents in 1917 w h on slightly less than two and one« quarter million pounds w e re made. and it hit. a peak of 26.80 in 1919 that it did not reach again until 1947 when the price rose to 31.20 and it was 35.92 in 1948 the last year for which the comparative figures for butter an cheese were so readl _ available when this was being written.

Cheese production dropped be- low two million pounds for the first time in 1928. with 1.681.774, pounds manufactured. climbedv beyond two million briefly in 1924-26 and then slumped to 870.- 579 in 1930. and was down in 1935 to 212.111 pounds as the rival butter plants were also down to 1.672.000 in the mid-depressioni years. Cheese brought only 11.22 cents per pound and butter wasl not so much better at 23.11 cents.

Cheese manufacture was back to 1.106.000 pounds in 1942 as the economy was recovering and butter climbed to 3.469.000. The price for cheese that year w 3 st 21.30 and butter brought an av-- erage of 37.2 cents. The follow- ing year the butter make jump- ed to 4.316.415 at 38 cen s a pound and cheese slumped to

<

pound.

Cheese production last year was only 984.310 pounds for a total value of $367,500.55 which paid the milk producer off at the rate of 70 cents per pound butter fat. slightly more than the aver- age 69.45 cents per pound butter- fat paid to the man who sent his dairy product to be made in- to butter which totalled $3,799,- 305 in value.

The largest stock of workboots on Prince Edward Island is waiting for you at our store. These workboots were especially farmers and other workmen and contain the best materhl and work- manship available. We know the. rugged wear th‘nt Islanders expect from workboots and we stand behind every boot we sell.

GRO CORK BOOTS in sizes and half sizes from 6 thru 12 at the comparatively low price of

. . . . . . . . . . . . . . . . . . - .-.......

LEATHER SOLED WORKBOO'I‘S 6 to 12

Economical berry boxes

Here‘s something to give th e hold hands a hand. A wise move. especially it you are married to the field hand.

Mother's garden or commer- ' berry operation will go smoother with these neat berry boxes to provide a steady flow of berries from pickers to pack-

ers. The box holds 16 standard- size berry boxes, a substantial number. yet not too heavy. Another advantage is that you can build them yourself in off time. They are inexpensive and simple and will last many seasons. Just cut the parts as shown from a sheet of is" waterproof

I lst cream pasteurizer in ’16 smooth planfmm pickers g improves quantity, quality i

-

Iorl

..-mm

Parmfinds simple way to raise insect masses

BY 1). C. READ

The need for methods of mass rearing pest insects to enable researchers to study the genetics of resistance to insecticides has led to the discovery at Char- lottetown Experimental Farm of a vastly simplified technique by which a worker can rear enor- mous numbers of the insects with a minimum amount of work. This technique will be published shortly

In conjunction with this study.

Root maggots go into a dor- mant state in the pupal stage under certain conditions. and once in diapause they re that state for up to six or eight months without change at room temperatures. Diapauu can he Men

a little faster lub- ;Iectlng the pupae to a tempera- ture of 40 deg. to 45 deg. F. for 50 or 60 days but for biological studies it is necessary to be able to prevent the pupae from going into diapause.

studies at the Experiment :1 Farm has shown that root mag- gots will go into dlapause if

in nearly mature larvae are sub- of be

jected to 1 Wm

low 50 deg. F. or above 70 deg.

F. for 24 to 48 hours of if they

are kept at nearly a cons t a n t

temperature at any level from

about 60 deg. to 70 deg. I". They can be prevented from

going into diapause only by sub- ture apparently prevents uh

looting the mature larvae to a fluctuating temperature of

coca mature larvae.

from about 65 dog. to 70 deg. :- at 24-to-48 hour intervals. ' Diapause is induced by tn. secretion insect b y of the enzyme cholinesterase which produces the mica] acety'. cholinc which in turn brings about the quiescent state by greatly slowing up‘ all nerve re- actions in the system. Subjec. tion to the fluctuating tempera. e oed enamel Wily in tho

s o m e interesting phenomena. about insects have been discov- cred.

ARREST ‘SPYS’ BUENOS AIRES (Reuters)— .Argentine police here have ar- irested three Czechoslovaks and ltwo Argentinians alleged to be [Working for an economic spying ring

Study finds Island Soil

0 By K.E. LeLACHEUR

A study was started in 1962 to determine calcium uptake in to- bacco grown on s oils with a wide range of pH levels. This subject is considered important from a manufacturing stand- point. Ontario tobacco contains appproximately 3.8- 4.2 per cent calcium which is rather high for satisfactory processing. Suc percentages of calcium present in the crop will produce a high percentage of shattering and re- duce filling power or the num- er of cigarettes that can be produced from a given unit of

were also collected during the arvest; These samples w e re dried. and an attempt will be made to correlate calcium con- tent with that of the correspond- ing samples of cured leaf. If these correlations are satisfac- tory. further work on this study might be done on a green tissue basis. This would cut down the labor involved and allow for a larger number of tests and 10-

), cations.

This project will be carried on for at least another year. as cal- cium uptake could have been in- fluenced by the cold. wet grow- ing conditions in 1962.

Varieties -— A tobacco variety

deficient in calcium

test was carried out at the Pro- vincial Tobacco Farm. Green- field. in cooperation with the staff there. Seven varieties were tested. Yields were taken on a 50-plant basis with the s a me plants being harvested at each priming.

The results were indicative of the type of growing season ex- perienced in 1962. All total yields were low in w e i g h t. and var- ieties suited to the production of thin. bright tobacco have given reasonably good returns. Varie- ties which normally produce a heavier. darker leaf were at a disadvantage u n d e r the 1962

Archer & MacDonald Ltd.

y THANK YOU

I Fremont Archer

tobacco.

comparisons.

Ontario tobacco is grown on soils with a pH level of 6.0- 7.0 while the average pH of soils suited to tobacco on Prince Ed- ward Island is under 5.5. The crop needs a small amount of calcium for proper growth and fertilizer utilization. Magnesium is also required on low pH soils. The object of this study is to measure the smallest amount of dolomitic limestone required to give proper growth without in- creasing the calcium content of the cured leaf to a point th at: would adversely affect the pro‘ cessing qualities.

PLOTS ESTABLISHED 1

Plots were established at two locations in 1962. These sitesi were both on Culloden soil with; a low pH level. Dolomitic lime- stone was applied early in May at rates increasing from zero to

2500 bs. per acre in 500 lb. in- ‘

crements. The plots were rototil- led to a depth of five inches to work in the limestone as much as possible. Tobacco was har- vested and cured from all treat- ments, and calcium analysis of the cured leaf tissue will be cor- related with soil analyses for n samples taken immed- iately after harvest. The expect- ed change in pH from the lime- stone treatments, was evident in the results of soil analysis. Tis- sue samplcs have yet to be anal- yzed to measure the calcium up- take on these plots. Samples of green leaf tissue

chosen for P.E.I.

8.95 10.95

Boy’s Gro-Cork WORK BOOTS

lePAGESHOECo. ltd.

meflmflGMSMMIM”

Serving P. E. Islanders For Years IEOIWEI TO TO" ill" Imll t

in pharmacy to help your doctor help you.

REDDIN

i

We keep abreast of newest developments

DRUGS 132 Richmond St. Phone 44386—44515

It is always a vitation is exten

, Teamwork that l i helps you get

better faster

Your physician‘s profes- sional skill is reflected in his prescription, which we fill promptly with precision.

Brothers

are more comfo

noble too

MISTRUCTIILI IGNO— TNI “GRIT I! IN "If! m.

Kmmtlsmmadebyamazlngnew

Prooea82, thefirstreal improvementinshoemah- lng methods in 25 years. This modern labour-owing method gives a better constructed shoe. nukes it possible to use better materials. This results in longs. more comfortable wear.

YET TIIEY 0081' OH“

AVAILABLE IN MAY

Another SHUR GAIN Service To P.E.I. FARMERS .

Available May 1st to P. E. 1. Farmers, will be a New Bulk Feed Servic- by Shur-Gain. Now you can have mixed feeds delivered to your bill. ready for use that will save you money . . . no need to buy unwanted bags each time you buy food. No time is wasted unloading and dumping. bags . . . any way you look at it. its Savings to you the farmer.