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THE DAILY

Terms, Four Dollars per Vear.

sets Se

“This is True Liberty, when

VOL 37 Seale Se. BOOT TETOWN,

READY-TO:-

Every man who quantity it surpasses anything

7

pleasure to show.

Nien’s Ulsters, all wool, prices; Ksoys’ Ulsters

We wish to impre in Eeady-to wear Clothing than

has .yet to buy clothing owes it

of the kind

P. E. ISUAND; FRIDAY OCTOBER 1. 1897.

Free Born Men, having to advise the Public, may speak free.”—Evnripipes.

a-s—iatnenicer aretoanalinienieasaatsiasmaiiinensasaomnts canal

Single Copies two cents.

to himselr to see our stock. In quality and

ever seen on BP. EK. Island. and is really a source of

OUR LADIES’ SACQUES

are going fasé.

from Berlin, and are everything that fashion demand. FALL HATS & CAPS—In alarge and stylish assortment. You get nothing but style the Bargain Corner

BOO 068806885" 04888

THE BARGAIN

McKAY WOOL

COoORNER—™

ss upon the minds of shoppers any house in the trade.

$ed.32, S450, $5 50. $6.50, $7, 7.50, 10.50, 12.590 all prices,

in these goods we show a special value at $3.25

that we can do more for you

Youth’s Ulsters, all

These Jackets are direct

> fe VAY Ar Pe YY

OUR BIG EXHIBIT —~ —— OF NEW GLOTH

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We are opening our different lines for the new season, with much the same feeling of confidence which a fel'ow ex: | periences when he has a good thing. So many good cloths grouped together that it is impossible to tell you all about hem. Come and see the

BEAUTIFUL LINES OF OVERCOATINGS

the finest ever brought to the city. And Trouserings, the finest you ever laid eyeson; and for Suits, they are beautifu. an the extreme. Those goods will be shown with much pleasure, and will be on exhibit this afternoon ani to-morrow

JOHN MACLEOD &C0

MERCHANT TAILORS.

TIME! TIMH!

a Good Time to Buy Watches NOW.

In spite of the advance in price at the Factory, I havt been able to buy,and_ will sell a nice lot of new Watches, a the old rate, the order having been piven before the raise.

Call and see them ; also our new Rings.

E. W. TAYLOR,

‘Gameron Block, City. OPTICIAN

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Salute the Colors.

We make it comfortable for our patrons py selliag them cheerful shoes. O arr are that kind. Snug, trim looking attractive shapes .that are liked immensely ws our sales show.

‘Wfon's Lines of Colored Shoes for Summer wear

Our Ladies, Qxfords are marvels of beauty and good vals. Misses’ an Children’s in all styles. Men’s Bicycle Shoes,a complete assortment of a staple lines, Grgat variety. Low prices.

Weeks & Warren

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SS OP See

Sanyside Shoe Store.

uae

. reached,

CHEESE PROCESSES.

Introducing a Starter, Adding the Rennet and After.

If the test is made and the milk is found to be working so slowly that it will not te ready to set for more than an hour after heating, a starter may be used to advantage. I have found that by ripening milk more than an hour there is considerable logs of butter fat owing to the rising of she cream. The stirring of the milk with the rake churns a portion of the milk into but- ter, and there is a considerable loss of butter fat in the whey.

A starter is a small quantity of pure rour milk, not too thick and free from foul odors and impurities. The amount of starter required will depend alto- gether upon the acidity of the milk in the vat and also the acidity of the start- er, and I would only recommend its use in extreme cases.

In applying the rennet it should be diluted with from 2 to 3 quarts of cold water to 1,000 pounds of milk. The amount of rennet used depends entirely on the condition of the milk, the quali- ty of the rennet and the time of year. For fast working curd [ would adyisg the use of a little more rehnet, cutting the curd earlier and outting it finer.

uough renyet should be used to co- agulate the milk sufficiently in from 35 to 40 minutes.

After the rennet has been added a thorough stirring is required for from four to five minutes. The cream may be kept down by floating a dipper on the top of the vat and ushing it from side to side for a couple of minutes. When it haz reen sufficiently stirred, the vat should be covered and kept perfectly still until fit to out.

The time for cutting can best be de- termined when the curd will break clear over the inserted finger without showing traces of milk. Care should be taken to cut the curd evenly, so that the heating of it may be uniform.

When the curd is properly cut, it should be gently stirred by hand to free the sides and bottom of the vat from the particles of curd. Heat should be applied very gradually at first and in- creased, as the whey separates and the curd becomes firmer, until it reaches 98 degrees. I would not advise heating a fast working curd any higher than 98 degrees. If it is heated, say, 100 or 105, the heat has such a softening effect, for the time being, that the curd does not dry sufficiently before the whey is dip- ped out, and it then mats together so quickly that it will bé impossible to drain it as dry as’ though it had only been heated to 98 degrees.

The curd should be kept stirred and not allowed to mat until the acid has developed enough to remove the whey. Fora normal working curd the acid should show about one quarter of an inch on the hot iron test; for faust working curd I would not allow acid to develop quite a quarter of an inch be- fore dipping the whey. The curd should be well cooked, so that when a handful of curd is pressed together it will fall to pieces again. When this stage is the whey should be removed and the ourd hand stirred until it has a shotty appearance and will sapaal be-

| tweemthe teeth. Itshould then be piled | up half on each side of the vat and about 8 or 10 inches deep.

When sufficiently matted, it should be cut in pieces about 12 inches wide, and repiled every 20 or 25 minutes, to free the pools of whey, and turned out- side inward, to keep it warm and heat uniform throughout the curd. The heat should be kept as near the original tem- perature as possible, until there is a sufficient development of acid. This can be done by keeping twoor three pails of hot water in the vat at one end.

When the acid has developed suffi- ciently to show 144 to 2 inches on tha hot iron test, or when it has assumed a silky or velvety appearance, it is ready for the salt. The milling should be done 20 or 30 minutes before the salt is add- ed, and the curd well aired, to reduce the temperature to 80 degrees before the salt is added. As soon as the salt has dissolved and the curd is back to its

J) velvety appearance again it is ready for

the press. A very moderate pressure should be applied at first and the force gradually increased. If the pressure is too heavy at the first, there will be a considerable loss of fat. When the curd has been in — an hour, it should be taken out and the hoops removed and the bandages figed neatly on it to make the cheese look as tidy as possi- ble. It should also be turned end for end in the hoops the first thing the fol- lowing morning to improve the appear-

ace, The chease should pensive from 20 to 24 hours’ pressure, after which tt

may be removed to the curing room.

Just a few brief points on the care of | the curing roéi, which is a very im- portant point and is very often neglect- ed. The room should be kept clean and 4 “weet with as much pure, cool ai? aw possible, in order to secure the best Pe- sults, The temperature of the roca should be kept as even as pcssiblé, About 65 degrees i¢ best. The room should be reither foo damp nor too dry. If too dry, the cheeses are liable to crack under the band#gé or on the ends, for green cheese conta abowt 30 per cent of water, so if thé atmosphere is too’ dry in the room, the chééses will lose’ moisture rapidly and cracking is the re- sult. If the room is dry, déld water may be sprinkled around the fibér, Which will help to keep the room cool, If the room is too moist, the cheeses are’ liable’ to mold and this will soon spoil thei appearance.

The cheeses should be turned and wiped on the shelves every day. The shelves should be made of good, clean pine about 114 inches thick and well supported. The shelves should be a lit- tle wider than the cheeses, so that they will pot project over the edge.

If they are allowed to project over the edge, it will very soon spoil their appearance.—Address of Professor A. A. Jory of Manitoba Dairy School.

TO LET.

A comfortable dwelling on Cumberland Street, occupied at present by Mrs. A. H. McPhersun.

Apply on the premises or at the store of

DAVISON & C®., Grocers.

sep29—-guar

——

WE SELL —>

HARDWARE

We sell Good Hardware, we sell Good Hardware Cheap, we sell Good Hardware Cheap because we rell Good Hardware

wt OR CASH...

When you want Hardware, Paints, Oils, and any thing in the line, call at

CITY - HARDWARE - STORE

e+eeQUEEN STREET.... But Don’t Ask For Credit,

R. B. NORTON & CO. JF. Novten- Propriator.

rarer > ae

See

Herring, Rerriny

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,

Large, fat Herring ™ half barrels, barrels and quarter barrels, from,Sydney, Cow .°#Y, Madalene and Arichat. We will warrant every package we sé!l, or refund the morey For sale wholesale and retail by

GRANT & COo., ~

Queen Street, Charlottetown

Heintzman

are appreciated more each year by the ever increasing List oF Purcuasers. They retain, as the years go by, that rich, mvsical Tone that is so characteristic of them. Better to pay a little more now when buying, and get

THE BEST

It will pay in the end.

MILLER BROS. The ‘P. E. Islant Music House. Are Sole Agents on P. E. Island for this Piano

Pianos

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