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USE THE COUPON

Please write very plainly.

MOORE dz MCLEOD, LIMITED, Charlottetown, P. E. I.

Please send the new, free Wa.l.l Paper Cata- logue by return mail to

Name

Address

.I‘1GDRI': €~ M9LEOD [ELI ‘ - DEPARTMENTAL stone - Haenorrfiroivu - PRINCE eowmo ISLAND‘

4-Q5-eod 3i.

.---.....--...--.....-..-.---.-.-.--~

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Franz-is Soutzer, 24, as suddenly as l the (inrkncs; \\'IllCIl cnvelpoed his life six years ago. l Soutzer, who became blind over- ‘night through paralysis of optic nerve, was working gt his

BRITISH \\‘.i.\"l' 3mm; rlcrtllrul. l'I.'Iil.I(‘i'l‘1"

Ajlrll

Z5—KCP»_.‘

‘ilewsstand yesterday when sud- denly he found himself s,ble m distingumh between derkncs and fight .

b Looking about he coltld see haz-, 31y the moving figures of people.‘ rle looked at the stand and could see papers, cigarettes and candy.

‘aerated drinks of as

-).'i . ' -'&r-'

Apple Juice__The Newest Canadian Beverage

Have you tried the newest Cen- adlan beverage? its aprple juice, not cider, made

indifferent results. Bottles as con- tainers were obviously unsatis- factory and too costly because of

from fresh Canadian apples only.1thelr bulk which added to the

The general verdict is that. it's a stvell drink.

A szzable river of it is flowing lnto the Canadian market. its

source was the 1939 bumper appze apple juice “pin holed"

crop, During the 1939-40 season

, nearly one and a half millions gal- ‘lons have run over the splilway:

throughout ths country, an in- crease of more than a million gal-

.lons over the quantity made from

the i938 crop.

Those who are familiar with the development of this new Canadian beverage and foresee tialitles predict an output in a few years of several million gallons.

Free/h apple juice differs from cider in that it is not fermented. It is the pure, natural juice of fresh, ripe apples, actually liquid fruit. with all the pure, natural

l Juice of fresh, ripe apples. actual-

ly liquid fruit, with all the ele- ment; of the apples thermelves. filtered and pasteurized. 1t is na- turally hizh in food value and in-

comparable as a thirst quenching ‘on ‘he surface o; we ‘woe’ wmcnl

drink. Until s few years ago the only form in which the juice of apples was available as s. beverage was in the form of sweet or hnld rider. sold in bottles or kegs. Practically all cider was sold Wilh- out undergoing any treatment to effect preservation other than the possible addition of sodium benzo- aie. The price of cider in com- paratively small bottles was too blah to enable it to compete with the almost illimltable varietv of many hues and shades as Joseph's coat. ATVI being high priced in bott‘es with breakages heavy, the wide sale of cider was consequently handicap- ped.

About l5 years s20 a firm in the United Strife: began puttlrlrz In fresh apole juice in hottlc= after pmteurizinz the juice at. 165 de-

jtzrees Fahrenheit: but the product

was lcft with a cooked flavor and

its poten- ‘

cost of transportation, and their ‘tendency to easy breaking. ‘Pi: plated cans were tted. but it was lsoon found that the lnalic acid in the ord- ‘inary can or resulted in gas forma- tion and a blown can.

it has been proven that Q7910 juice in pie-in tin plated cans ll Iwhat oarlners describe u “dyna- mite." ‘me malic acid oorrodes the .lnner surface of the can. About ‘i931 R. W. Arengo-Jones, of the Dominion Horticultural Division, Iwho was in charge of the experi- ments, decided to ti? I treatment ‘of Russian oil on the inside of the cans. He heated the oil and brim- coated it on the inside of some ‘cans, then filled them with apple juice heated to 180 degrees F. The cans were quickly sealed, inverted, |held for three minutes and the cooled. samples opened nine months later were found to have a slight sediment but on the whole the juice was clear. There was little or no visible evidence of oil

lhad retained its fresh flavour and ‘bouquet. But taking every factor ‘into consideration. the Russian oil ‘treatment didn't un the mu of re- Iqillrements to meet a highly com- lpetitive trade in every way. Mean- ‘wlllle experiments were continued ‘zl Ottawa and in other places 1n co-ope-ration with can manufac- turers with ul enameiled or lac- lquered can to resist the lnsllc '.'\(‘1dj al=o with different methods of pasteurization. 'I‘he slow pas- teurization process of the early ex- ‘perlmerlts continued to have a ven- dency to leave a cooked flavor. Iwhfch the public didn't like. Na- turally the can manufacturers were interested in getting a can that would resfist the malic acid. One of ‘the target makers of cans had their chemists keep in touch with what was being tried out at the Experimental Farm in Ottawa and elsewhere. At the same time they

pctzhczl in this

BLIND

BuIk PEANUT BUTTER

518$“; a 2 29v

PASTRY FLOUR

7Lb. Bag—----_

29c Island Brand

Pure Sirzm/‘oerry Preserve

10 Cz- Tm Each "m '7 for

SHIRRIFF-‘S LUSH US JELLY PO\‘=. DERS

Sum-t blush-r)

f hntnlaic Drascri

the public eiddcnlly didn't l‘ke it and it TYTOVPO a flop as a comnetl- —-——i-——- tor against other soft rlrirlks 34,000,000 BOOTLACES About "in some time 1h“ Hon‘ "I

» i—-— tuml D"'vi=lon. Central Exp-rim» LONDON -— (CP) —- The Min-s- I511 ‘Farm. Ottawa. the Frlrt Pro- "" of S‘ v WfllllS 17.000000 Ixurs "licfi I»'1I‘0"flIIll‘1GS at Sumuwrlmld. Ms. for tile service", and B. C- and Kmivflle. Ni. hogan to nlcntinc with smtlngg o; rwncrimcnt in the nrodur-ticn of a . U1‘ n: bootlaccs would ,ft"‘.'h a-vllo iulco. Val-loin hl‘.‘I."f‘(‘I'~ c 180.000 lldcs.

He doesn't know yet what has hap- pened, but-he can F89.

FRIDAY, SATURDAY, MONDAY, APRIL 26th, 27th. 29th

Eatons Orange MARMALADE, 2 Lb- Jar _ - - _ _ -_-_ 25c

Red Plum JAM with Pectin. 2 Lb.Jar — — — — —- No. 2 Squat Tin 3 for - —

Island Brand

PORK AND BEANS Each 10c. 25c 29c

Bordens or Carnation Tall Tin EVAPORATED MILK Each 9c. 3 for — — — 15c 23c

Eatons Snowflake 1 Lb. Tin 15c. BAKING POWDER 2 Tins — — —— -— -

Culverhouse No.2 Squat Tin CHOICE PEACHES Each-——---——-

Arrow Brand No- 21/2 Large Tin

TOMATOES Each 120- 2 for - - -- COCKTAIL SHRIMPS 5% Oz. Tin —-— --- Arrow Brand PEAS No. 2 Tin. Each 11c. 2 for — — -—- —

TVIINUTE TAPIOCA Pkg. 11c. 2 for — ——-

Tiger Brand 26 Oz. Bot. TOMATO CATSUP Each -—--—--—-— LARGE PKO- c m’ LU X 2 3

MEATS and

Sweet Pickled

Fresh Made

Eatbns Young Pork

CORNED BEEF, Lb. — -— — CORNED PORK HOCKS, Lbfinc

SAUSAGE, Lb. — — -— — — BOLOGONA Sliced. Lb. -— —-

Eatons Artificial LEMON OR VANILLA

afivfi/Psa 8 Oz Bottle Ea h 14 29C 2 for — — —-C—

FOR I FRUITS and VEGETABLES NEW RHUBARB,Lb.-----23~°

FISH 13c

FRESH SPINACH, Lb.

19v aura. Lani“: 5v PARSNIPS, Lb- - —- -- —- —

SWE ET POTATOES

‘of pasteurization were tried uttll‘

SAUSAGE. Lb.--—-——--— FRESH HADDOCK,Lb.—-—15c

HADDOCK FILLETS. Lb-

Lb. 12c. 2 Lbs.—-———-— TOMATOES, Lb. — — -- -—-—

19c

NEW CARROTS

FRESH LAMB

Lb.10c. 2 Lbs.——--—--—

‘were making tests in their own ‘laboratories and it was not ltltLl ‘i937 that a double lacquered can

was prcdilcrd that tests proved

would definitely resist malic acid. lBv this tfme. too. it was found II-Ilfif. by flash pasteurization. a [method of pa=sing through a hol- ‘Iow steam jacket with coils of lblcck tin or other impervious Inlctal enclosed. the juice heated to ‘about 185 degrees Falirerheit for labout two minutt-s. was thus ltlloroueiily sterilized without being t cocked.

It may have been that with the invention of the ac‘d resisting tin can and the improved methods of pdsteurizatlcn. the output of fresh apple ju‘ce as a beverage would have rdnidlv advanced. but the meson for the big lump in its out- but. in recent months ha»: been due to conditions arising out of the war.

When the wal- started last Sen- tember Canada had beaun to harvest one nf the biggest apple crops in the history of the ocun- II‘_\‘——I5.UIIIIOOU bushels. Normally about half of the apples grown in Nova Sroikl. Briti=h Columbia, 0n- twrio and other commercial pro- ducing centres are exhorted, prin- cipally to the British Isles It was soon learned that shipping space would be at a premium and the season's exports would not likelv exceed 3.000.000 bvshel= or about 20 per cent of the crop. This meant that an extra 4.000.000 bushels at lczwt. or a total of more than 11.- 000 000 bu=hels wolfd have to be mid in fhnadn. The Marketlzffl Service. Dominion Department oi’ Azriculture, with the producers’ as=ficlnt"0n-=. wholesalers and the provincial governments concerned ctl-nrzm-aiint: have been dealing xvlill the problem since it devel- oped. An intensive advertising CRTHTYGIEH had been conducted and arrancements have been made to use millions of bilshels for canning. drying and as fresh avmle juice. And so good has been the ouallty of fresh ripple juice produced by Ontario. Nova Soul's. and Brlti‘h Columbia companies, that it lotks as if it will hem-me an established national beverage. ‘There are some encouraging claims made for it as a health drink and it sells at a price that enables it to compete wit-h ille cheap carbonated drinks and imported citrus fruit juices.

But the making of fresh apple juice uniform in taste and bouquet l: no job for an amateur or anyone u-ithcut suffiTIr-tlt capital to build l-lle proper kind of plant. All pipes in the plant for carrying the ju'ce mutt be of impervious material. so as not to hffcct its delicate fla- vour. lh-alnage must be good. the vmicr pure and the supply abund- ant. Since both the apples and tile juice will readily absorb for- eiru flavours. lt is absolutely nrc- US$111’ to observe cveyvl factor in connection with sanitation. To ge-t the best tn=te and bouquet lt is Iusual to blond three or four var- iet-lcs. In Eastern Canada Well rlpcncd Mclntceil. blended with Stark. Spy. Ben Davis or other varieties make an excellent juice. In British Columbia blends of Mc- Jlltoswh. Jonathan. Newton, Wine- Isnn. Wagener, DOIICICUS and some ‘other, yield a splendid product. 3Re~e~ntiy' the writer visited a plant ' in Western Ontario where juice wafi bclnq made from about 50 per cent Ii/ussets and 25 per cent Blenheims ‘and the juice from these wilen fli- Im-m looked like liquid sunlight and tasted like one would imagine the nectar of the gods tasted.

‘ To make the best apple juice the fruit must be ripe. sound and Iclcan. Even partly rotted or badly ‘bruise-d tmnlcs will dctrlmentally ‘affect the flavour. Apples for fresh juice are taken from the orchards into frost proof storage warehowes fmm vehore they are taken as re- quired In the juice mill and un- Iloaded into large sloping bins. Ai'- _fcr being washed they are elevated 1L0 a hoppor through which they ‘pass to a gmwr or hammer mill. "This mill Is so plnccd that the ‘commimxtcd or ground fruit falls‘ on an open press cloth of coar-"c Iweave placed on a wooden frame. When a lavcr of about four inches is email-led. the cloth u folded

I

use

"IRS LlNSEI-ID 0.

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orofeli:

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A gupcflfll‘ House Paint containing all m“, grade Ingredients. Highly recom- mend"; 1m- 111059 desiring a real paint

job. All colors. I O . cream y "$1,, _ _ _ _ _ _ __ _ 650 \ quarts 1 Each - - - - — — — -— '

- a,‘

Moore's FLOOR ENAMEL

A superior finish for Interior floors. Flows on smoothly and dries to n hard wearing surface. All popular colors.

Pints

Each -— — — — — Quarts

I

I

1.25‘

USE NIURESIIU

The Perfect Wall Finish

{Easily prepared and applied ‘by anyone. Produces a rich finish 1,0 ulnlls and ceilings.

Pints Each

seclcaninig Needs NOW I

4-IIOUR ENAMEL

Brie; quickly, leaving a smooth. hard

surface. For furniture, woodwork, cabinets, etc. Many attractive colors. Isl: Ping Pln Quart

55c

IIITERIDR GLOSS

For walls and woodwork. This fine grads paint will give cvcry satisfaction. Comes in all colors.

UTILAII

90¢ 1.65

MO0RE’S

quarts Each

70c 1.25

IIARNISIIES

and up.

MURESCO arwsmzs. 850 s‘ 1.00

Goad grade Each

BRO0MS - BR

Corn Brooms-each — —

Crub Brushes-each - — Scrub Mops-each — — — — — — — — 25¢ and 456 Self Wringing Mops-each — — - -— — 65c and 89c Floor Dusting Mops-each - 59c, 75c, 98c, 1.00, 1.50, 1.75 Mop Sticks-each — — — — — — — — — — — — 13¢

, . I Rm ~ 2:: face , . s lb. P. t T, package - - — — ‘Each ‘l _ _ _ _ _ _ Whit l b Ik. Quart Tln _ _ 12c ----- - - 1-65 4T5 FLOOR AND TRIM VARNIS“. High grade. Dries hard and Smooth- “IIIPPU " noon ou i111“ 70 - c Tm — — — — — — — — A special {loo finish that doe. not g show scrutchesr and marks llke§var- $513,]; _ _ _ _ _ _ __ l “M” MOORLASTIC noon. VARNISII. P" Qua" _ — U _ _ Made to withstand hard wear for llalf Gallon _ _- - - - 2 85 '¥in‘°" "°”"' Gallon - — - - — — —- Qgzf}; _ - - — - ' g m». _ _ _ _ _ _ _. 1.6

USIIES - MOPS

- - 39c, 50c, 60c, 75c, 85c - - — 10c, 13c. 15c. 25c

GALVANIZED FAILS, vnrl- pug sizes and qualities Each 35c, 45c and

3 Each — — — —

! ii

l BRUSHES

‘ PAINT BRUSHES, all qual- ities. Each 10c, 15c, 20c, 25c

55c‘

GALVANIZED SCRUB TUBS

48c

1A handy and useful Ilillle tub. ma. -

POLISIIES

Furniture Polishing Cloth Aeromist Window Cleaner

to 150 pounds o; more per square inch is leached. When the flow ol Juice becomes very slow, the press ls opened and the ace remov- ed. Good apples should yield up to 140 gallons per ton.

A-s the juice flows out oi H1O press it ls earned through stainless steel pipes inw large wooden tanks. Apple juice as it comes from the press is somewhat viscous and lcoiiy, the viscosity being due to pectx: matter and the cloudiness to m: presence o! suspended sol- ids. To remove the viscosity nnd the cloudines some gelatin, dissolve. in water, is added to the jtuce in the tank to which it was carried rom the press. Apple jutse con- tain: tannin to which much of its aqtrlngency is due. If a solution

n

juice, any solids are carried to the bottom of the tank. The additon of gels/tin has a tendency to re- move the tannin that is naturally in the juice. so enmls‘?! $81101" 15 added to make up for that remov- ed by the gelatin.

Apples of different varieties and pressed at different stages of ma- turlt/y react differently to the gel- atin-tnmin treatment, so it is nec- essary to test each batch of juice before treating it. Mm- the gel- atin and tannin have settled the solids. the juice is l-uzl tilrwilh 8 filter. From the filter the juice lS pmuped to other tanks and from

lover and the fmme removed. A, wooden rack is placed on top ofl the cloth containing the grated apples, next a frame and acicther clof-ll winch In then TIIIEd with more gtnlvd apples. This procedure is repented over and over until the‘ capacity of the press is reached.‘ The "cheese" as the filled cloths!

‘men; runs by gravity to the con- mlnqfg, which, when filled are heated to 185 degrees Fahrenheit If the slow pasteurization method ls used. In the fla h ixistcurization process the juice prises through steam jacketed block tin or stalli- 195a steel coils, the juice being heated w 185 degrees almost l"-

are termed i», then run under thhst-anmneously and the hot lfquld.

llyclvailllc press and meisure gradually increased until about 100

ed is run into the cm-ltuiner. The

Ideal Silver Polish — — — — — — — — — — — 25¢ Duril Gilt Metal Cleaner — — — — — — — - — 25c 0'Cedar Polish — — — — — — — — — — 25c and 50c Lemon Oil — — — — — — — — — — ~ — — — 25¢ O'Ccdar No-rubbing Cream Polish — -— -- 25c and 50c Chan Wax, 1-2 1b., 35c; 1 lb. — — — — — — — — 59c Home Wax, I lb. can — — — — — — — — — — — 29c

- - - - - - - - 10c — — — — — — — — 15c Aeromist Sprayers — — — — — — — — — — — 15c Crescent Wallpaper Cleaner — — — - - - - 15c

containing gelatin is added to thel

- WAXES

SUMMERSIDE 8t CIIARLOTTETOWN

lid of the can is then appILed by the capping machine and the can

is their inverted for two mAliLLBi.

to sterilize the Cdllbfilllfli‘. At the end of this time the cans 8.16 run tlllmtgh a bath of cold water which cools the juice inside the can, still llot from the pasteurization pro- cess. When removed the cans are dried, labelled and packed in car- tons, eaoh carton holding 24 twenty ounce cens or a larger number of smaller cans and is ready for shipping. At mcsent there are ten com- panics irn Canada making fresh apple juice, {we in Ontario, three in Nova Scotla and two in British Columbia. The value of the com- bined output from the 1939 apple crop will, it is estimated. be around $1,500,000. The latest statement ‘issued by the Dominion Bureau of ;Stdtistics disclose: that the value ‘In 193B of the output of carbonat- ed beverages or “soft" drunks at‘ the 454 plants totalled $26,194,126. ,T'hcse 454 plants gave employment ‘to 4.569 persons. ‘ Canadians drank l6 per cent ‘manufactured soft drinks ln i038 than in 1937. Fresh apple juice ‘differs from the carbonated bever- age in that it is rich in food value ‘and contains natural fruit acids, alkaline salts and vitamhs. There are some who claim that in addi- ‘tion to being one of the most pleasant and palatable beverages, Ilt has considerabe medicinal value became it is unadulterated pure -fnlit. The possibilities of its use for fruit cocktails and for mixing with other bevcralzes. in preference tn imported cIl-"vs mul other fruit juices, nrc suirs rtml. The tourist ‘trade provides r market of en- 410111111111]! opportunities. If an apple a da-y will keep the

l! thoroughly qterillzcd but. not conl- doctor away a tin of fresh apple

Juice a day, which rep-aunts sev-

Oldfinalish WAXES - PULISIIES - IILEANERS

PASTE WAX,

‘One lb. Tin - - - -- _'(;5¢ Two lb. Tin — — -— — — 1.15 N0 RUBBING WAX One Pint Tin — — — -— 59C One Quart Tin -— — -— -—_9Sc (Applier free with quart tins) Oel-owax-Non Rubbing Wax. Pint Tin - - — — — — 29¢