“ This is true Liverty, when Free Born
ae ee
—
a
Se
ee as . +ywuY> ~~ W SERLES. i 4 ee eS : nan | TT 19 | ")} whi y iT PNDAR PU UUdil, ibg ‘ idee - \ \ 4 KS im. p.m, N., i m, NW, N, E23 ao sur su Nihon a righ Daves p WEES ises 5 rises |wat'r) leah n I alte: n ra | y 4 4 iS9| 0 57!' 8 8:15 29) ae 73 49912822 9 Q gi . ; 4 v 4, So 4 ; iu 2 S110 30 ug | t Ay | is 2 iN) 3 1811 10 YS | TE 3 . ; a j 4 ; y | iS 4 16/11 49 27 | : Ss) 5 19 morn 26 a ~ ‘ . 1 oO or ‘ lay ea ty u ' <4 =| 2 i o2 og y ; — a ] 3h : : ¥ +1 s th oe pa {) % > Ay “UO : ? ¥ } - fait Of 64 35 16 3 " ! 94 iS § WY 6 5) es 4 3 v rh} 4 : ay 27; 8 36 y ie “ + 36. «OO 4 i ; 4 lay 29 30 35 | ay +4 , 24 11 2 4} ¥eqoesday 3 ’ baft 3 2} yreday 3 y oS 1 43} 0} . } ; e Sriday ? 26}14 58} isard 39 1919, 210) 33] i - } ‘ $1) | 3 2 58 53 Y Vonday +1 Zi i 7S 2 a | Wy 4. Ll] 25; 5 18 49 A WV scay 43 29,11 54! 6 37 45 W Theres lav +4 28 mori i 50} 44 Peiday 4 45)7 27) 0 30 8 45)14 42
Oe ES PE SS SociHING: CLEANSING, @j
HEaAuina. — Inctant Relief
cure, Failure Imposs.ei2.
a . oO 3 Permaneit us
deol é if u € kindred $ ik have Cstarrli, #11 se @ proeul “an Balm Leg lac te 3in Catar ; BY svmptio ' . a ' Sold by all d uggists } post paid, On receipt of pr [ Hentsand?1 byaddressing FULFORD 4 C0. Brockville. Ont, Gam ' *
eager
Tracadie Beach Uauulle oo at this House can be had on applk | -W cation to Mr. (% A, Hyndman, Brightou
Wet going there must take their own Be/;-! wu 16n can put In a good time for |
+ ¢ 2 lan i aU ThE piace, j
a little ney this summer jay ~|] a }
ELRUTOR'S NOTICE, FLESH
i 4 Person
—— |, “® the Estate of} Jane Crackate } "
, a’ Urockett, late of Charlottetowm, “ARR, deceased |
“id are hereby notitied and re-} reeed tO piy the amount of their r -
indobtad [ their respective and a i Pere >, J : - a
; ts 8! wing claims against the said houned and requester! to fur- secount ‘ m 1 .
. unit of any such clai’ pa, duly » “he Radersigned within
Ne t One year sate of the first publicatdon of this j
WM. R,
Dp Male are alan a an ested fom t
botice,
BORERAM, ' Executor,
Dh town, June 26 1S91~ }
m law (mon)
an ae 29, 1891 1m law (mon) | WIGHTON BREWF AY, “HARLOTTET OWN, P + a Oe |
“TABLISHED 1846. | Wear « : AUCK ALB
ned our Vanits of | “Wenber and Mars brewed in October, *, aod ot ext hy t
, especially for Summer
, e Keep ot ality and flavor.
OM the bese gy,’ “Utly on hand Ales brewed Aericin Py ind Burley and English and vee eves jp oo 4° prices lower thaa any- Lhe grag) ported,
=Tuie “AY of oor Ale will compare favor-
ingle} ‘ } English or the best imported,
MORRIS & HYNDMAN.
) r S.
~~ be : We nom! we do not sell our Casks. hey , _ ered and branded, and parties buy- “ping them will be prosecuted. M. & H.
8 —all Island prs lm
. Yop ED . SS TEHOUND ANDAN!SES i Oup ctl COUGHS
- v=” AND >M0opING Co Soy Ds.
ER VAOYEARS “ PRICED5 "pep ote ce
K} ‘Ty Try MSY] RONG & CO. PROPRIETORS St. John., N. B.
' |
2) WO 250/ a9!we have ever bofore 3% TI'WEED SUITS from $12 09 up.
5|We guarantee first-class fits.
Chariottetown, June 3. 1891.
Joh
n McLeod & Co
—~{(1)-~—-—
Men, having to advise the Public,
_ CHARLOTTETOWN, P. E. ISLAND, TUESDAY, JU
ee
may speak free.”—Evniripes,
28, 1891.
‘a 4
AMINER.
Sinoie Corres Two Cents
VOL. 28.—NO. 57
Best Value in Summer Overcoatings | Best Value in Scotch Tweed Suitings !
Best Value in Trowserines !
x) GOODS.
RSTED SUITS. This is fully
Y ” mentee HAVE A MAGNIFICENT STUCK OF THESE Prices away down to suit the times. Special attention is directed to our $15.00 and $18.00
20 per cent. lower than
offzred the same quality of goods.
We defy competition.
JOHN McLEOD & CO.,
The Best Goods. thie ‘Satisfaction i Retail.
‘Painters’ Supplies !
Mill Supplies!
Merchant Tailors, Upper Queen St.
Carpenters’ Supplies !
Farmers Supplies !
—_—_ALSO——
CARRIAGE GOODS!
market affords.
guwranteel in every
NORTON &
Charlottetown, May 28, 1891—2aw and wy
The Lowest Price for Good Goods that Goods bought right and sold low.
respect. Whoiesale and
FENNELL,
City Hardware Store.
_——
Charlottetown, July 11, 1891.
;
reliable Chemist would being out with a well Digested o<
Kiements of Beet, and ¢t Ale.“—S) wrote the late eminent J. &
ee a et ee
ee ee
easonablie!
enentitane —(x)—
fal, healthy, paration, equally and Children’s use as refreshing after bathing.
EGYPTIAN EGG SHAMPOO AND SEA FOAM—A deligh! cleansing and cooling Toilet Pre- as well adapted for Women’s Especially |
for Men’s.
LRUSHES—all fibre —not injured by water.
RATH GLOVES, Rubber Bathing Hoods, Sponge Oiled Silk, Bay Rum, Cologne,
Bags, Lavender, Florida
and other Toilet Waters, Sponges. Pocket Combs.
63 0 the undersigned fot (STI CKY FLY PAPER, Poisoned Fiy Paper, Glass Fly Traps.
WATSON’S DRUG STORE.
What a Boon it woul! be t
enatemewneceemenees XX)
HAPPY UNION.
o the Medical Protession if some an Extract of Malt ia Combination Peptonized Extract of Beef, giving us the he Nutritrious and Stimulating portions of iILNER FOTHERGILL, M. D., London.
Ale and Beef Peptonized
ALE ALE ALE ALE ALE ALE ALE
PRICE 25
THE GANADA PHP
TH°HIS beautiful and w
For
Sez DT
IS THE IDENTICAL COMBINATI
and BEEF and BEEF and BEEF and BEEF and BEEF and BEEF and BEEF
woe"
CENTS—At Yo MA
ae
4 S&S RU
for Guests and Visitors on particulars address
June 24, 1891—2m
PEPTONIZED is endorsed by ie PEPTONIZED is the only Food e PEPTONIZED for weak and delicate PEPIONIZED for lost energy PEPLONIZED for Dyspepsia and | PEPTONIZED is an aid to Digestion. PEPLONIZED is a Natrient, @ ‘onic,
STICO BEACH, P. E. I.
ell-known Summer UL ¥ 1st.
OHN NEWSON
ON AS SUGGESTED ABOVE.
ading P1ysicians.
mined with a Mild Stimulant. Women aad CUuildren.
and want of appetite.
d kindred troubles.
a Digestive, & Mild Stimulant
ur Druggist’s—PRICE 25 CENTS. —x)\----~
TTHZED BREF AND ALE 00., Ltd.
N. S-
Hot
Resort will open Terms moderate.
CO.,
CHARLOTTETOWN.
The Western Agricuttural — Convention
EVENING SESSION. (CONTINUED )
After the discussion of the question of of “An Experimental Farm for P. E. island” was concluded, Walter Simpson, Esq , was asked te give a paper on Dairying, with special reference to the inaking of butter. Me, Siapsou responded by reading as follows :—
BUTTER MAKING.
A country prospers in proportion to the intelligence and energy of its inh bitante, |} more than on account of its geographical position. The intelligent, enlightened nations of the world are iu tie van of pro- | gress—or, rather, peoples who have taken | advantage of the teachings of science and | reduced them to practice, who are success- fully combatting the forces of nature and!
are making progress along the respective | lines of action in which men engage. The cultivation of the svil is the main founda: | tion of the world’s wealth, because it is the main souree whence we derive food and clothing. Now that mankind are divided into nations, and have settled forms of goy- ernment to secure the individual in the en- jvyment of life and property, it becomes necessary, in order that the charges of gov- ernment may not fall too heavy on the in- dividual, that the land be made to support as large a population as possible. The cost of government is not ia proportion to popu- lation, but in proportion to the obstacles to be overe»me in providing for the public service. ‘Therefore [ claim that the science of agriculture properly underatuod and in- telligentiy applied to the cultivation of the soil night have a great deal to do with the solution of the question of taxation in an agricultural country like this.
The system, or rather the want of system, in our agricultural operations has been one
great means of crowding the surplus popu-
lation out of this province to seek for homes in newer countries. Thus we have had to ‘bear the share
of the expense of government which they might have helped us to carry. Now, whatI mean by this is that the hand we re- quire to support one individual might, with proper cultivation, be made to support four or five. Take for an illustration of thia the island of Jersey ia the Beitish Channel, which, if squared, would be about 6? miles each way, and which contains about 28,000 acres. Now, that island sup- ports a population of 69,000 people, or more’ than two persons t» the acre. I[t also sup- ports 12,000 eattle, or nearly one to every two acres, and exports annually 2,000 head. Our Provinee, that contsins over one and a third m Hien acres, supports a populition of about 120,000! If this Island were peopled as thickly as Jersey it would con- tain nearly three mlions of paeple. We would bave no diflicultyin getting a tun- ne! if we had that p pulation.
Again, in England, Fransze, Holland, Belgium, Denmark, and other countries of Europe, we fiod farmers living on a few acres. This is only rendered possible by cultivating the soil to the highest degree and exporting the produce in a manufactur- ed state, thus saving the fertility of their land, Now, if our country is going to prosper in future, we must change our ways and infuse alittle science and intelligence into our practices.
All admit that we have been systematie- ally robbing our farms and discounting our future prosperity by growing and ex- porting oats, barley and potatoes; and all agree that to preserve and restore the fer- tility of our soil we must turn our attention more tu consuming the raw material on the farm and exporting our products in the shape of animals and dairy produce, as by doing this most of the fertilizing material or plant-food is returned to the soil.
Now, I claim that dairying— especially butter-making— is the business we should pay particular attention to. Butter is the only product of the farm that takes nothing of any consequence from the soil. It is al- most wholly carbon, which is derived in sufiicient quantity from the atmosphere by the leaves of plants.
But it is useless to engage in butter making without a knowledge of the busi- ness. A theoretical knowledge can be easily obtained by any person vf ordinary intelligence, there has b2en so much writ- ten on the subject. A practical knowledge can cnly b> ubtained by carrying theory into practice. It is in the school of practice that we must improve. If we fail at first let us try again. A trade is not learned all at once. In dairying the first thing to consider is the cow. ‘The dairy cow is a machine for manufaeturing milk from the raw products of the farm. Therefore we should sce that the machine we use is of the most improved kind, and is the best suited to the branch of business in which we engage. Here I would say, it isa fatal mistake we make in trying to make butter from a cow that is only suited for beef. The general purpose cow, like the general purpose man, is & fraud. We want the special purpose cow for dairying. and the special purpose cow for beef raising. But we must keep them separate or we will not attain to success in either business,
The Chavael Island cattle are allowed to be the butter breeds par excelience. Where butter alone is the product sought for I think the Jersy or Guernsy or high grades vf these breeds are the best. _ They are gmail cattle giving milk so rich in batter fat that it is claimed that it takes less feed to produce the same amount of butter from them than from any other breed. Probably the best way for us to acquire dairy cattle ‘would be to select the best milkers we have in our herds, and breed them to a Jersy bull of the best milking s*rain we could get, and continue to breed up, always selecting the heifer calves from cows that we know to be rich, deep milkers. We
} one. |test your dairy cows and see which of them
solids contained in her milk. If a butter jcow by the amount of butter fat, There is }@ great difference in richness of milk ibatween the cows ot different breeds and
the same
a's> between different cows of have arecord of milk from a
A dairy cow is valued by the amount of
ibeeed. We Jersy cow, sv rich tnat five pounds of it made & pound of butter, and we also read jof milk so verypoor that fifty pounds were eequires to make that quantity. Of course ‘these are extremes and hard to attain to especially the first. A cow that will make a pound of butter from twenty to twenty- tive pounds of milk, is considered a good ‘The lesson to be learned from this is
pay you a profit over and above their keep, and which of them you are kseping ataloss. It is often the cow that gives a large flow of poor milk that is prized most, while the one you despise on account of the smaller quantity given is the one you make the most butter from.
Waldo F. Brown, an American authority, says that the food required to make a pound of dressed beef will make a pound of but- ter. Then he goes on to show that the cow that makes 250 pounds of butter in a year gives $30 more profit than the beef animal that gains 500 pounds live weight in a year. He figure it this way :—
2°0 pounds butter at 20c..............$50 00 500 ‘* beef, live weight, at 4c..... 20 00
Balance in favor of dairy cow......... $30 00
He also says that he knows many dairies where the cows average 3OC pounds a year. it is allowed that the skim milk fed to the calves aud pigs will more than pay for the labor of milking and making the butter. If these statements are facts, and we have no good reason to doubt them, we have certainly been neglecting the business that there is most money ia.
The following table by Professor Robert- son shows the amount in dollars and cents of fertilizing ingredients taken from the soil by the following articles of produce :—
$200 worth. Wheat at $1 per bushel.............. $48 90 Milk at 85c per 100 pounds......... .- 25 Cheese at 10c. per pound............. 18 00 re si dynes cccd sb das des _ oon ge CEE rs Peto nT oORTTY PEL 13 00 eo eee oe es Oe i eae Ee ee te eer ee ee 25
3
: 2°
Agee
5 = x
oe ee = A = '200 bush potatoesS.. G7 46 21 $12 50 wee Oke wt Bil 62 700. ** .turnips, S..11]1 69 23 20 20 oe” Pp. RR om ee nw ee, ... 7. Um 5 30 ™ S&S 4; 115 3 26 i) 6 (oats, a; 1 a oe, a “ et ets eye 29 2 tons hay, i oO we. te 11 76 “ F..31-10 3 i 59
The above figures are, to say the least of them, startling, and bring vividly before our minds the terrible drains that selling these products have made on the fertility of our soil, and the extremely small amount of fertility we part with in feeding them on the farm and selling them in a manufactured state, especially in butter.
Now a few words about butter msking in private dairies. We will begin with the milk. Milk when drawn from the cow is at a heat of 98 degrees, and it is claimed by the best authorities that it should be at that heat when it is submerged in water in the creamer. If it is allowed to cvol before it is set it is not in condition to allow the butter globules to separate freely. Where it has been allowed to cou! before setting,
warm water should be added to bring it bak to its natural
heat. Twelve hours in 4 running spring or in ice water will be sufficient time to raise all the cream. I think paying resuits can never be obtained with creamers unless they are set in a spring or ice is used. The cream when taken from the milk sheu!d be kept in glazed earthenware or tin dishes— the practice of keeping it in wooden dishes or in the churn is abominable. It should
be thoroughly stirred twice a day to secure uniform ripeness, and no cream should be added for twenty-four hours before churning. For churning, the barrel churn
is decidedly the best, as it churns by con- cussion instead of friction, and does not destroy the texture of the butter. The cream should go into the churn at a tem- perature of between 57 and 60 degrees in summer, and 60 to 64 in winter. And here I may say that all authorities agree that you might as well try to sail the ocean without compass or rudder as try to make good butter without a thermometer. Creain that goes into the churn in the condition described should churn in twenty to fyrty minutes. If churned for an hour or more it does not make butter at all, only a sort of a greasy compound. When you have churned till the butter appears in granules the sizo of grains of wheat, stop the churn and add a gallon of cold water. This hardens the granules and makes it easier to get the buttermilk separated from them
Now draw off the buttermilk and put in cold water with a few handfuls of salt dis
solved in it. After a few turns of the churn draw this off and repeat the process till the water runs off clear. A good way is to make the last water quite salt, ana allow the bu ter to lie twenty or thirty minutes ia it. Now your butter is thor- oughly washed and still in granules. Next press it with your butter paddle till the water isa] pressed out of it and drained off Salt the butter before you press it while it is ina granular state, and you will have no trouble to get the salt weil mixed. One ounce to the pound is sufficient, or a half ounce it it has s ,aked in the brine a while. Tuere is no neces- sity to put your hands in the butter at all, you can do the work much better with «a paddle. The next thing is the
would soon get into a herd of high grade Jersys which would be as good for the
dairy as the pure breed.
package to put it in, and here is where we generally make a mistake. Butter
| poorest in the market.
mm
properly mide will keep a longtime in earthenware dishes, but it will not keep in softwood firkins. They sre tov apt to leak, sud the pickle is asure to get spilled in handling them. It also absorbs the flavor of the wuod, which is eneugh to condemn t. To ship long distances butter should be put up in oak packages air tight and fill- ed with pickle at the bang after they are headed. If put up this way it will carry across the Atlantic, even without cold storage and retain its flavor and sweetness. The common firkin should never be used to ship butter in.
Now sbout butter factories, or creamer: ies, as they are called. I believe they are what we want to enable us to get a gvod market for our butter, for with creameries we would be able to make a large quantity of uniform good quality, a condition of things we cann»t hope for in tha dairy for some time to come. Anvther advantage in having creameries would be in the use of machinery which private dairies cannot afford. The butter extractor invented by a native of Sweden, is considered the greatest triumph of science in connection with dairy- ing. This machine makes butter a granule ‘ta time from the new milk just as it comes from the cow and makes more than can be got from the milk by any other pro- cess. Bat it is a new thing yet and very expensive, and will not likely come into common use even in factories for some time,
Then we have the Centrifugal Seperator that separates the’cream trom the milk — by centrifugal motion. — It is claimed for this instrument that with it youcan get more cream from the milk than by any other process of creaming. Ata test in Bath, England, from fourteen gallons of milk the Separator gave 4 Ibs., 13 oz, of butter, and the @anadian Creamer, set in ice water, gave 3 lbs., 14 oz.,—15 ounces in favor of Separator.
Creameries would pay, I believe, if people would only patronize them. There could not be the same objection to them as there is to cheese factories, as we would have the skim milk at home for calves and pigs.
The statement is made on good authority that Canada loses 20,000,000 a year by making most of her butter in dairies, as dairy butter sells for 6 to 8 cents less per pound than what is made in factories. The Bostou Produce Exchange is authority for the statement that there are thirty-six million pounds of butter consumed in that city in a year, or more than Ontario produces altogether,
I mention this, not because Boston is our market, but co give an idea of the quantity of butter consumed by a city of that size, and a good deal of that butter costs the consumer 00 to 75 cents per pound.
Twenty years ago Danish butter was the It now commands the highest price. This was ali brought ebout in short time by educating the people in the business. Why cannot we improve at the same rate? We certainly can if we go the saine way about it. Prob Shuttleworth told us @ few days ago that we were twelve or fifteen years behind the age in our practice of agricul.are, It was a pretty saucy statement to make in presence of about one hundred farmers and farmers’ wives and daughters. jut he got off with it; and [ think that he spoke what was strictly true, especially with
regard to our dairy practice.
Uther countries are progressing, especially the countries of Europe, and are tast reducing agriculture to an exact science. ‘They see the necessity of doing so on acceunt of the high
price of land and the consequent small holdings of each farmer, We have on account of the cheapness of land, held lange tracts of it, by which our careless farming hes become
exhausted and we now find it to a great extent valuless. The science of agriculture it seems, wi!ll never advance where lund is cheap, as it veems to suit the majority of mortals to get their living by skimming over the surface in a slipshod way rather thea by facing diffi- culties as they meet them aad fighting it out on the liaes of reason aud commoa sense which is always the road to success in the long run. We often hear the expression “It does not pay to feed.” But we are now finding out that it does not pay to sell our oats and potatues. The great trouble is we have found it out rather late for our advantage. If the people cf this [sland continue to farm
in the tu‘ure as they have in the past, before many years they will tind it impossible to get 4 living off their farms. Now the sooner we quit seliing off our raw produc's and mana-
tacture them into anunals and theit products,
the sooner we will get on the right track to save ourselves from ruin aud our couatry
from depopulation, We should at least ain:
to keep pace in the science of agricv!cure
with the Swede, the Dane and the Dutch. man, and be able to compete with them iu the markets of the world.
The president (J.C. Clarke) thought the paper an excellent one—one which should be published.
W. J. Simpson said that he was well sat- isfied with the greater patt ofit. Brt the question is where are we to obtain a market tor our butter when we make it ia large quantities? For the small quantity that we now produce, the prices are for the wnost part unremunerative. Besides, we can only make bu:ter in the summer, We cannot send muct butter to the Euglhsh market, because the sea voyuge tends to destroy its flavor. Nor can we compete successfully in the large cities of the Dominion.
R. H. Macdonald said that he was ex- ceedingly well pleased with the paper. It sontained a great deal in a small space. Che teonb e about our butter was that the good and the bad are bought up by the lealer and are sold together—for the price of the puorest quality. The establishment
£ butter facto1es would be cal- culated to improve the quality £ otr butter export — to raise
our butter to one standard of excellence, snd so to increese the prices. There can be no question that we have been selling teo much of the svil of our farms by the growth and sale of ceresis, and that butter mak’ng ia less exhaustive of the soil than any other product of the ‘arm It must be evident that unless he farmers turn their attention to other pro- lucts than petatoes and oats, this Province must leg behind the times.
The discussion was continued by Arthur Simpson, James Leird, 5. BR. Block, James 2umsay, Donald Simpson, Wim MeNeill Simpson, and other gentlemen,