Five DoLLaARs A YBAR,
LéRMS:
— —_ vsitilcansbanditsaactltanctilibcdiasisttiniiatttassiataniinat ee he ee ok ee a ee
Srnec ie Corres Two CENts.
"YEW SERIES
CHARLOTTETOWN, PRINCE EDWARD ISLAND. SATURDAY, OCTOBER 11, 1884.
VOL. 1--NO, 123,
Nan Dairy EXAMINER
is issued every evening, by
fae Examiner Publishing Oo. n their office, corner of Water and 4c George Streets, Charlottetown, Prince Edward Island, i. ATs OF SUBsCRIPTION ; $2 50 1 26
0 00
. *2 sLi33,
‘ ith,
~~ Advertising at most moderate rates. racts may be made for monthly,
ecly, half-yearly or yearly advertise
v
i Appaleali hui.
\LAANAS FOR OCTOBER, i884.
MOON S CHANGES,
Ful! Mooa, 4th day, 5h, 47.5m., p. m. set Quarter Lith day, 10n. 16.7m., a. m. New Muon 18th day, dh, 18.9m., p. m.
first Quarter, 27th day, Oa. 41.9.0., a, m,
} Sun Sua 'Mvon|tligh | Days
ot , we n
rises sets | rises water|len’h. | Customers requiring advances.
W. WHEATLEY, | STEAMER
& Sons, CHARLOTTETOWN, P. EK, IsLanp)
Uommission Merchant,
269 BARRINGTON STREET, RATA. Wi. . Bw:
s# Special attention given to the sale of P. KE. Island produce, April 24, 1884. (
(Or WHEATLEY
N and after Tuesday, October 7th, 1884 the Steamer Heather Belle will rut ——_—__—_—_—_———~ as follows :—
oe APPLNS. APPLRS | APPLIS, APPLES, APPLES, bi lottetown every Tuesday, CHARLES DONALD & CO., ene eet and aida lane 79 Queen St, London, E. C, Will be glad to correspond with Apple Grow- ers, Meichants and Shippers, with a
view to Autumn and Spring business
arriving about eight o’c'ock. They will also give the usual facilities to _— partettetows ver aug!
Crapaud;
remaining at Charlottetown same night,
hm hm attn morn; hm
iiWednesday 6 35 36 3 55) 7 S2j11 23
2) Tuursday S| Sti 4 26 5 43! 29
2. Frilay 6 22 467 9 26: 26
4 Saturday | 7] 29152910 6 22
5 Sunday 9 24.6 JO 19
6, Moaday ; oo 6, 6 41/11 27 16
j| Tuesday 1! 24] 7 24 aft 4 12
5 Wedaesday ; ke 22! 8 141 05 vy
9 Vaursday 14, 20 910) 139, 6
1) Priday | 16 istonr'osy = 2 }1'/ Saturday | i16' 11 16. 3 38:10 59 12'Sanday | IS; Itmoern| 4 5% 56 13, Monday | 19] 12,023) 671) 53 sTacsday =| 2 Af 2 20 7 31] 50
J5| Vedaeslay | 23 9 236 825, 46 16 Churaday | 24 7/340) 9 9 43 17 Friiay 25) 5| 4 45| 9 48 40 I>) Saturday } 27' 4/5 471024 37 19) Sanday | 2 6 49 10 55 34 2u' Moaday |} 29) OF 7 SOL 32 3! 21 Tees lay ! jli4 58 8 45 morn | 27
22) Wedaesday 32' 56) 9 44 0 6| 24 23| foursday 33| 6410 35
2t Friday 351 SB it 22) 1 16 1d 2) Satucday | 36 SL aft 6' 1 53} 16 Zu Sun lay 38; 48} 0 40 2 42, 12 27, Moaday 41} 47/120 337) 9 25) Pues iay |e weia@«ees 6 2e'Wedneslay | 43, 45 2 24 5 58 3 30 Thurs lay 444 44,2 53| 7 9 0 31 Friday 45\4 42} 324 3 9) 9 59
TH RAILWAY TIME TABLE.
(Charlottetown Time.)
GOING WeSsT. a." Ao Me yr. w. Charlot@utoWR ...6..---«8 6q@ 9138. 432i Henter River... te Xt 747 1055 647 P. M.? Kensington .......---++--- 842 1222 705 —— ~ arrive......907 1257 737 eee © Geass .c te (° ee cscaeeunes 1030 «415 ie 1205 657 BAe. oc cc ccccceeceses i242 747 FROM WEosaT. >. &. me ac Oe PY ocvtenccdnes ano oe Mi, oss cend caseeene 240 757 ee GEA, . . w kce cuss hoa 415 105 Sammerside, ¢ StTIVe---++: 517 1207 Sammerside, ¢ dopart,.....642 122 657 Kensington...... ae | 607 209 730 memeter RMiVGT. ccs cccsones 702 325 847 Chariottetowe . oo. cccccess § 02 5 07 10 07 GCING EAST. 2.8. Am Charlottetown. . ive ett Tee iene Stewet | OPCEVE ccocvess 522 837 : twee. rer 527 902 a ieee uesneeee 617 1002 P. M. as pucacceeal hit ven 722 1202 A. M. Meet Distant... i cicccdeotesss ae ae NS. OS icdve seus cpeubeneed 629 1022 Georgetown ........00.eeeeeeeees 647 1047 FROM EAST, a Me Fm TN cn ccccceneenuees ee 647 217 Me: MORE, cs cc cseedueensnyrek4 752 400 i Ce eae $48 6737 Mount Stewart, depart........ 847 542 Seeathobowe. . ..occcucactes cees 952 727 Georgetown Covcoveseense 60446908 7 27 3 32 MINN. . co ccccseccse cscs teat 745 357 meee Bhowass. ..«ioccesnscncess 8 42
512
CONSIGNMENTS ~ SOLICITED. R. O'DWYER,
Cammission aud General Merchant FOR SALE OF P, . 1, PRODUOGE. 289 WATER STREEI,
St. Juhns’ Newfoundland,
In connection with the above is Captain English, who is well known in P. E, Island, who will take special charge of all consign- ments, and will also attend to the chartering of vessels ‘or the carrying trade of P. EK. 1.
The tirm is one of the oldest and most reli- able in Newfoundland Returns guaranteed to be prompt and satisfactory. Parties wish- ing to procure Lavradore Herring should send their orders in time.
Sept. 6, 1834.—till Slst dec, *84.
L. ARTHUR & CO. GENERAL Commission Merchants, 12i ATLANTIC AVENUE,
(ROSS MARKET)
Boston, MAS S.| prompt attention.
Eggs and Produce a Specialty.
May 16, 1394—whly tf
McLeod, Horsou & McQuarris, Charlottetown, about one o'clock, p. m. BARRISTERS JOHN HUGHES,
—AND— Agent.
ATTORNEYS-AT-LAW. —
| P. i. ISLAND Steam havigation Goy.
Se
Oliice in Gld Bank,
(UP STAIRS). Ch’torn, Feb. Zi, 1884,
“SULLIVAN & MAGNRILL, | = aes ATTORNEYS - AT- LAW ‘STEAMERS ST. LAWRENCE AND
Solicitors in Chancery, os
NOTARIES PUBLIC, &c. CUMMER . ARRANGEMENT OFFICES— O’Halloran’s Building, evel viii George Street, Charlottetown, NOVA SCOTIA.
Ga Money to Loen, Leave Charlottetown tor Pictou Landing
W, W. Sunuivan, Q. C. | Cansran B, Macneat'¢Very Monday, Wednesday, Thurscay and Jan. 14.189 | Saturday mornings, at seven o'clock, connect-
Ce ee |ing there with the Train for Halifax, Re- turning to Charlottetown on Monday, Wed-
WEST & RENDELL, ' nesday, Friday and Saturday, about two p. ae a - — —— x eave Pictou Landing for Georgetown cn Commission Merchant, | nscic,?en‘ccrivat orto at two p.m. ; Leave Georgetown for Pictou Landing St. John’s, Newfoundiaud. one Friday Boning, st Ave 4. @. ‘NEW BRUNSWICK. CANADA AND THE UNITED STATES.
day (Sunday
Consignments solicited, Liberal advances made.
7 OF Ls casi : any > Se Swie ” . ____| Leave Summerside every
excepted) on arriva: of Train from Char-
: lottetown, connecting at Shediac with {i i Trains for each of the above-named places ;
and at St, John, with steamers of the Interna-
a | tional Company and Railway for Portland and
R. CHARLES CAIRNS, in returning Boston. Also leave Charlottetown for Sum- I thanks tc the public for the liberal qerside every Monday morning at ve patronage extended to him, begs leave to in- o’clock. Returuing, leave Shediac every day form his old customers and the public general- (Sundays exceptea) on arrival of day tyain ly, that he has taken into partuership Mr. trom St. Jobn, tor Summerside, counecting Malcolm McLean, and that hereafter the there with train for Charlottetown. Also business will be carried on under the title of |Jeaye Summerside for Charlottetown every
C A I RN G & C O., ' Soturday ras _ ne See Marble & Stone Cutters,
Secretary. They have on hand a fine stock of Monu-| ments, Tablets and Headstones, in Italian and | American Marble. They are of the latest de-- signs, and at prices to suit all. STEAMERS.
CARROLL —Capt. Brown.
M. McLEAN. Ch’town, June 30, 1884—pres n e pat s j wp N. J. CAMPBELL,
“pee to Ter Rayden) WORCESTER—Capt. Blankenship. Anctioncer and Commission Merchatt,', ve currown, THURSDAYS, 5, P. W. SHIP BROKER, LEAVE BOSTON, SATURDAYS, 12, NOG. AND ENSURANCE AGENT,
GOR. OF QUEEN AND WATER STS.,
J ' RP. E. isi d. Charlottetown, ¥. %. Esta CARVELL BROS.
Importer and Jobber of Cheice Groceries and Spices. General Agent for P. E. Island of the.
Charlottetown, June 11, 1884.
Passenger accommodation excellent. Freight carried at lowest rates. Egg cases,handled with greatest care.
Ch’town, May 3l—pat jour pio 5m
pany, of Londou, England Special attention given to Auction Sales of | Lumber, Coal, Fish, Apples and other Fruit, |
Real Estate, Household Furniture, Bankrupt Tp Boston and Return,
and other Stocks, and all kinds of Merchan-
Lise,
j Correspondence and Consignm enta ralicited, | —PER~— i
Returns prompt’ y me" ao to0?
‘sain a
MONCTON | artes Sach and Door Factory.) 15.00 FARST CLASS.
M* P. LEA, in returning thanks to the
public for the liberal pat~nageextended | Ch’town, May 31—pat 4w 2aw
HEATHER BELLE. Fall Arrangement. |
Will leave Orwell Brush Wharf for Char- | Wednesday and Thursday mornings, at seven o'clock, calling
Leaving Charlottetown for Halliday’s,China Point and Orwell Brush Wharf same evenings, scarcely anything in common with even at two o'clock, remaining at Brash Wharf the best butter of ordinary make, and that every Tuesday and Wednesday nights, and it is obtained by some process entirely dif- Thursday night returning to Charlottetown,
_ Saturday, leave Charlottetown for Crapaud, at nine «’clock, a. m., leaving Crapaud for
Ch’town, Oct. 1, ’84.—1m oaw pat lm oaw her ne pres adv
British Empire Mutual Life Assurance com FXCURSION EF ARE | eae or are, eee Se
CARROLL OR WORCESTER, |sccrte itasive tes ioad aaivertentiog
CARVELL BROS, | get as much milk as one who is gentle and
a ~ oo nm Hints on Butter Making. A Paper Read Before the
Pairymans Association,
of P. E. Island,
> —
By Won. Donald Ferguson,
Mi. KE. CG, Provincial 1 Secretary, &c.
= —— ‘
For some years a great deal has been said about gilt-edged butter. Many who have read the newspaprr references to this article have been led t» believe that it has
ferent from the methods in general nse by even the best dairymen. The truth is,
| Every Friday morning, at seven tt gilt-edged butter mears the product of the eaving rapaud for Charlottetown at eleven o'clock,
best, most generorsiy ted, and kindly- treated cows, and where skiil, cleanliness,
mantfacture.
breeding of the cow. There isa great dif-| ference in the quality and quantity of the, milk yield of the different breeds. A cross’ of Short horn with full bred Ayrsh‘re or! Jersey, or good grades of these breeds, will] vive a good dairy cow, and one tha! may be! ‘fattened with advantage should she fail at
| : : aby time to prove profitable for the purpose
| | of the dairy.
In raising heifer calves, intended for the dairy, food should be given generously, but not of too concentrated a quality. Where oil cake, milk, or even grain, is given freely to young calves, the stomach is contracted and ‘the avimal is unable to assimilate a large quantity of coarse food, As soon as possible a heifer calf should be taughi to rely to some extent on grass and other bulky food.
Cows should drop their first calves when they are between two and three years old. If the first calf is dropped at less than two years, the growth of the cow is checked, if later than three, it is doubtful if she will ever excel as a milker.
The dairy cow should be fed liberally all the year round. The better the feed the larger the profit. Before calving the food should be of a flesh forming nature; after calving, food rich in fats may be used with great advantage. The supply of food should be maintained right elong. If the flow of milk is at any time during the milk- ing period allowed to subside, it cannot afterwards be brought back to its former condition although it may be improved.
In this Island we have two periods wher the milk supply is apted to be checked, when cows calve in the win'er or early spring, unless they are well fed, there will be a serious diminution in the milk before reaching grass. In this case the yield of milk on the grass will rot be nearly so great as if the flow had been maintained steadily from the time of calving,
Farmers who may be in doubt whether they are repaid for the extra food given to their milch cows before leaving the stables, by the present return of milk, should re- member the gain certain to come from good winter feeding, in the form of more milk of better quality during the following grazing period.
In the month of August, and early in Septem’ er befors the after grass starts, pasturage becumes scanty and the milk is sure to fall off. A small piece of good land devoted, say one-half to vetches, and oats, and the balance to fodder corn, for green feeding is fuund to be of inestimable value in maintaining the flow of milk and in keeping the young cattle in good condition for wintering.
Next to good feeding comes kind treat- ment. The man who greets his cow with a kick or a blow with a stick is only a few removes above the wife beater. The quan- tity and quality of the milk are both strongly affected by the treatment of the cow, particularly at milking time.
When the cow is caressed and fondled by the milker she will come to the milk pen with pleasure, and yield her full treasure of milk with less loss to herself than when she is treated with violence or even indifference. Milch cows should not be hurriedly driven from one field to another, and all worrying by dogs is simply barbarism.
The cow should be comfortably quartered, summer and winter. In the summer she should be protected from the heat and the flies. In the winter the stabling should be warm and well venti'ated. Ready access to
!
The taste of an animal may become de- praved, so that she will prefer the slimy contents of a stagnant pool to the water of the brook, but the results will be none the less fatal to the milk product.
The milking should be done skillfully
is established between the cow and her milker, and if the latter knows his busi- ness, the operation can be done ina few minutes, and the quicker the better. A slow, unskillful, awkward milker will not
expert. If any milk is left in the udder at a milking, from whatever cause, the secre-
to him while in business in Charlottetown, begs leave to inform his old customers and the public generally, that he, in company with Mr. William Rogers, has appointed
Messrs. B. Williams & Ce,
Lumber and Coal Dealers, Pownrl Wharf, Charlottetown, our — who will keep | constantly on hand a full supply of Mould- |
STEAMER MIRAMICHI
—-_
LOWEST CASH PRICES every alternate \.vuday afterwards.
All orders entrasted to them will receive August, and every alternate Tuesday.
freiyht carried carefully at lowest rates. CARVELL BROS. Uh’town, Aug. 1, 1884.
LEA & ROGERS,
Moncton, N, P.
Sept. 6, 83.—2aw wly
‘Montreal U0 Charlottetown. age are often filthy and the odor such
ings, Window Sashes, Doors, etc.. at ‘Leaves Montreal, Mon4ov, 11th August, and
Returning, leaves Summerside, Tues lay, 19th
} Superior passenger accommodation, and brushed or washed, if necessary, before
tion is checked.
In no part of the operations of dairying should perfect cleanliness be more strictly observed than in milking, yet it is here where the sense of tidiness is oiten most
as to contaminate the milk before it reaches the dairy. On most farms there is nothing to prevent cows being milked in the pasture in the summer, and this should be the milking place whenever prac- ticable. The udder should be carefully
milking. A most filthy practice, and a
and the best «ppl! ances have heen used infts 4, pe
The first point to be considered is the
teais with it before beginning to milk.
T.e pcrcon
this prectice is unfit to be employed about
a dairy.
The flavor of the butter is largely de
materia! containing no sapwood, the brine
who sees nothirg untidy in will be retained and long{keeping insured.
The cows and the dairy afford an index to the general management of the farm. When the cattle are good and the dairy
termined before the milk leaves the udder well managed, it may be at once taken for
of the cow. Worrying, fright, gorging, beeathing bad air, gress, (or clover in the early stage of its g:owth), and, water, produce bed odors in the milk, and wh ch are certain to affect the butter.
above all, drinking stagnant farming.
granted that the farmer is thrifty and that
eating unwholesome his wife is faithfully performing her part.
Good dairyirg fis admirably into mixed There is a suitable return made to the land in the way of manure, avd the waste in the manvfacture of butter is a
Much discussion has taken ;lace on the great help in the feeding of calves and
relative merits of cream raising, by the 8 stem of open shallow pans or by the deep setting or Swartz system, The result of some re-d ng and experience bas led the writer to form decided opinions in favor of the latter system. It is argued that the finest butter can be produced by open setting, b. cause there is a better chunce for the aninal «dor to escape than when the milk is placed in submerged cans. If the atmosphere of the dairy was perfectly pure and its temperature absolutely under control, this result might be secured to some extent, but these conditions are so difficult to be obtained that the bad
odor is in most cases more likely increased than diminished by open setting. On the other’ hand,
Sf the cow and her milk are treated so as to bring the latter, to the dairy in good natural condition the odor of the butter will be found to be invariably good from
the deep setting or submerged system. |
The rising of creaia will best take place when the milk is exposed to a rapidly falling temperature. Hence the the mik snould be set when quite warm and cooled as soon as possible to a temperature of from 40 to 50 degrees.
Cream should be allowed to ripen before churning. In shallow settings the ripening may take place before the skimming, but cream raised by the submerged system should remain for twelve hours at a temperature | of 60 degrees fah., and should be regularly stirred. From experiments made in 1881 by the writer and Mr. Lyrch, of Quebec, it appeared that nearly 20 per cent. more butter was obtained by ripening the cream, than by churning it fresh from the srb- merged Cooley cans. Cream should be of equal ripeness. Absolutely fresh cream mixed in the churn with sour or even ripened cream, will be nearly all left in the | buttermilk.
In a)l the operations of the dairy, tem- | perature only stands second in importance | to cleanliness. Without a thermometer it | is utterly impossible to make uniformly
first-class butter. If the cream is too cold | it swells, and the butter is brought by long | working which destroys its grain and flavor. If the cream is too warm the butter comes too fast, is injured in color and in every other respect as well. The proper; temperature for churning varies from 59 to 64 deg. fah., according to the season. In the early part of the summer when the) weather is warm, and the cows recently calved, 59 or 60 degrees will be found a good temperature. Towards autumn the temperature of the churn may be raised to 62 deg. and in the winter to 64deg. If tem; er-
ature is properly observed, a good churn
will bring butter in from 45 to 60 minutes. |
The claim often set up by vendors, that | their churns will make butter in five to ten | minutes would be too ridiculous for notice | if many were not imposed upon by it.
Any churn will bring butter in a few minutes if the cream is made very warm. A churn that will make butter in ten or even twenty minutes if the cream is at a proper temperature, should be at once con- demned, All very fast churning is done at the expense of the quality of the butter. The butter should be brought by concussion and not by friction—hence the best churn is the one which has the least inside fix- ings. ;
The old fashioned way of gathering tie putter in the churn into large hard lumps, and afterwards kneading out the butter- milk in a tub with water should be abandoned. When this method is ad: pted the buttermilk which has been incorporated with the butter in the churn, is se!dom wholly removed, while so much hand work- ing injures the grain of the butter. I would strongly advise all dairy-women to give the method which I am now about to describe a fair trial, confident that if they do so they will not go back to the old system.
When the butter breakes in the churn and forms into grains about the size of grains of wheat or small peas, stop working and pour in a bucketfull of cold water, turn the dashers two or three times gently, then draw off the buttermilk. Pour in two or three bucke*sfull of cold water, work again gently for a few strokes and draw off the water. Repeat this operation until the water runs clear of any sign of milk. All that now remains to be done is to expel the water and add the salt.
The advantage of this system is that the milk is completely removed without too much handling. If any milk is left in the butter it will soon become rancid.
If the grain is broken by too much work- ing, the butter assumes a@ greasy appearance and will not keep long.
Great care should be taken in salting and packing butter. If good English salc is used, three-quarters of an ounce is suffi- cient to the pound of butter, It is a popular error that butter can be better pre- served by using s very large proportioa of salt.
For long keeping an air-tight package sheuld be used. A butter tub should be prepared by filling it with buttermilk and allowing it to stand for two or three daye. Rince it out with hot, and then cold water, when it is ready for use.
The butter should be firmly packed ; no spaces should be permitted around the edges of the tub. About one-half an inch should be allowed between the butter and the head. White cotton, soaked in brine, should be placed over the butter, and the space filled with pure, fine salt.
The package sliould be well headed, and
j
!
ver.
little milk into the hand and wetting the
common one, is that of drawing a}hrine poured in through a plughole in the
bead. If the package is well matte, out of
pigs.
| Impressed with a belief that dairying can be profitably carried on on every farm in Prinee Edward Is'and; and that it is in itself the mot interesting branch of the noble art of Agriculture, because all the members of the family may contribute to its success by their intelligence and industry, I bail the present meeting with no ordinary feelings of satisfaction, and I earnestly hope that our Dairyman’s Asscciation may be the means of improving the methods of dairying in our Province.
| } nn
Hunter River Notes.
| The failure of the petato crop is a gen- eral complaint amont the farmers here. The yield this year will be considerably below the average production, consequently the supply for the starch factory will be much less than usual,
|
| A few evenings ago, Prof. D. W. Camp- bell gave his lecture and exhibitions in cur Hall. The attendance was very fair, and all seemed we}] pleased with the entertain- ment. The Professor was also kind enough to exhibit his skill in photography, by gratuitously portraying the features of one of ovr young men. It is unnecessary to say that the privileged party was exceed. ingly gratified.
Rev. H, W. Sporgo delivered a icmper- ance lecture in the Hall on the evening of the 18:h olt. Owing tothe very busy time at which it took place, only a limited andi- ence greeted Mr. Spargo’s first appearance on the Temperance platform at Hunter River. We, however, bespeak for him much success in his profession and as a lecturer, for which he seems especially gifted.
On Monday evening, the 6th inst., the following members were installed officers of Hunter River Division :—-
W. P.—Mr. E. 8. McLeod.
W. A —Miss Lizzie Jewel.
R S.—Mr FN. Darke.
A. R. 8.— Miss Maggie Martin.
F.8.—Mr. William McKinnon.
Treas.— Mr. M. Martin.
Chap —Mr. Simon Brown,
| C.—Mr. Wiiliam M« Millan.
A. C.— Miss Lizzie Darke.
I. S.—M-. George Craig
O. S.—Mr. Robert Goss.
The first anniversary of the Division will! come off on the 19:h November, at the usual hour of meeting. Preparations are already being made, aud to judge by the energetic committee in charge of the pro- gramme, a lively time may be expected.
MIirievsy. sciicanenseiitealliaitiesiillia casita
Sir John Madonal
The Montreal Gazette says that the mis- sion of the Premier to England, although partly concerning public affairs, is mainly tor the restoration of his health. which has not latterly been good. His sojourn at Riviere du Loup was not in any sense of a holiday character, the absence of Sir Leonard Tilley. Sir Alex, Campbell and Sr David Moacpherson, throwing up on the Premier extra work, so that he has practically rested but little since the close of an arduous session. His doctor has, therefore, recommended a tea voyage, and in London Sir John will place himself under the charge of Sir Andrew Clark, the celebrated physician, It is now three years since the Premier visited Great bri- tain, and from the’sea voyages in 1879,1889 and 1881 he derived great benefit, his health being completely restored. The stomach trouble from which he then suffered has recently reappeared, and it is for the purpose of building up his str.ngth that he now again makes the voyage. Sir John |will be absent until about the first of ‘December, returning, it is hoped, in time to permit the arrangements for the celebra- ‘tion of the fortieth anniversary of his en- trance into public life to be carried out this year. The Premier will carry with him, we are sure, the wishes of the whole ‘people for a complete restoration of his ‘health aud a speedy return in vigorous and eee strength.
__--_eea ly ~~ « A
j ~
‘A Lesson for Returning Officers.
| Some interest has been excited by a case itried at the assizesin Goderich,that of Hays vs. Pollard, to recover #200 penalty for an infringement of the Election Act. The | defendant was a deputy returning officer at the February elections of 1883, and ad- journed the poll for half an hour in order to take dinner. The adjournment took place with the consent of the agents of both candidates. His Lordship held that the defendant was liable, and gave judg- ment for the plaintiff for $200 and county court costs. He said he regretted to have to decide against the defendant, and be thonght it was a hard and oppressive action |on the part of the plaintiff, especially when his agent had assented to the adjournment, but he thought the assent of the agent was not binding on the plaintiff -— Montiend Star.
——— ln
A Carp.—‘o all who are suffering from errors aud indiscretions of youth, nervous weakness, carly decay, loss of manhood, &c., I will send a recipe that will cure you, FREE OF CHARGE. This great remedy was dis- covered by a missionary in Scuth Amene:, Send self-addressed envelope to Rav. Josrru T. Inman, Station D, New York,
rt a