r
THE GUARDIAN oHARLo'i‘TE'i‘owN ooroeicii i4., isos.
€ ' ` i ' _ Im
. N
gs
/
/ny, _f‘ _ |SLAND DA|RY|NC, gfodiest yields. There seems _to bea l - 
1. yn'-3’ ___ tendency aino ig the proprietors to ’ 
, .» _ ,i _ Q _ _ engage a maker who tries to make lar e  
'~ V -J /Q (gf. [continued From The Second Page] qyielus. They do not seem to unilerstaild l I
__ ~  gl-__j_4',j>._f4,»f//__  am rip‘_n;n__(_h:_mb4__r Where the mm ‘ tnattlie yield ought to be shown, on the
~ -f //*V o’ s a e for no inaaer can silo eedi i
‘_ '/_/_J Y .f ,g perature is not d. l I P -nl . ’ . _ t’ n ge -
H ST/__-,___ _- f. ii..§._~, Ed _ rd I I d u” rc ” ‘O ” "U" ting a lirge _yield _ without leaving ai _ .
fit
I  "°=*“' wa S “D "T9 ”‘_*‘k"’S do “Ut S“f` vreat ianiity ot m iisture in the chte-ic
, W* I If ** , ,* l B q
__ iq)/(Q i Lig B ‘Om 'h “_” d"t"'“t"_"‘ the” ’“*"“‘ t_°” and t-.ins l-iworiivg its va ue or lessening -
.4 W A *k ‘
LAUNCHING THE LIFE-BOAT.
nm gre greater dangers than those of
*ng-ry seva. That dread disease-gon.
napping, kills more men and women in a
Fgggtion than tglie sea has swallowed up
¢¢¢the earliest istory of na_vigatign_
nm is zt sure and safe life-boat ever
,gym be launched for nien and women
||esu1l`er_froni this merciless destroyer,
agp; Pierce s Golden Medical Discov- 1
gy. It cures 93 per cent. of all cases of l
mmmption, bronchitis, asthma, laryn-
'imweak lungs. Spplting of blood and
gmzand iia3a_ _trou es. It acts_d_irectly
¢;l¢¢1iings, riving out all impurities and
gg germs. It soothes and heals the
membranes of the_lpiigs, bronchial
nasall cawérties. _ It tesgores
ina 'es igestion an as~
iiivigorates the liver,
Cllflvlies the blood. It
blood h glreéife-giving elements W.
he fwllt tteiiis dblwnneczriiigl :Edthg
_ 8.!!
gms the diseased aud’ha1f dead tissues
Qggwhicli the germs of cons1:|I_nption‘
ine. lt_cliecks the cough and facilitate,
gpetoration until the lungs are thor.
guy cleared. It is th? great blood.
-berand Heshbiiilder. Lnlike cod liver
|'I,ltdoes not build Habby flesh, but the
iitilitsciilar tissues of health. It doe;
make corpulent people more corpulent.
fkqnnds have testified to their curg
Iirmiigpiat éneilicine zhftegl they were
gnliip y e ocors. an a ho e »
pe. An honest dealer will not stil “ai
. _ HCS
xinfefior substitute for the sake of a
lfllelfluselnsh profit.
A ii_ian_or woman who neglects
constipation suffers from slow
pgisoiiing. Dr. Pie_rce’_s Pleasant
li lletlsq cure Sonstipation. One
_ttle Pellet is a_ gentle laira.
tive, and _two a mild cathartic.
All medicine dealers sell them.
No other pills are ‘ just as ggodgv
ELASTIG
toe! to select from
E. HES
’ HALL
molto txiiiciiioii
llllIll0lTETOWll
llBTOronts attending the
bought
Eiliillli ol
llrgaii to
Ro now on sale at our Ware
lookino and Best Toned
118 ever brought tothe
_ in prices.
ll Ind see them.
P- E. Island Music House.
|y’s Building
Queen Street.
lcioll
Tracadie Beach
EDWARD ISLAND
, ~
00 per day, $6.00 po!
tales to Fimilies for the
26th 1898
 s 1,, a _ war s a u er runnin
’ t u ’ u
5 _ t _ . _
' i
b
S _ _ .
0 P ‘ .
D
tap. but a siption is still used to draw
off whey ;and yet , whey laps do not
cost much more than siphons, and are,
_ i
the better results they produce in the
c ' ' ,, . V
0 _ _
c 
. .
0 S I
‘ l. ‘ a U ¢ 0
f . .
i . _ _ . _
B ' _ :
‘ .
f ° be _ lid
 U ' 1 u , .
s , '
k ° in
t eir .
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Bathing Fishing
are a few small on fs, but tha greater
par; of them, rtctivirg, during the
iieighi of the season, ironi 6.000. ic
18,000 pounds of milk daily, they have
from 2 to 5 vats, and consequently from
2 to 5 men. The fact of having larger
factories, better instaled, not only adds
lo the interest felt in them by the farm-
ers. but tends to excite a. certain com~
petition among the buyers. ho know
perfectly well that iii a ia. ger factory,
there is a much gi-i ater chains of lind-
lllg betteriand mort- uniform cheese. It
it were possible zo get r d of i ni -fourth
of the factorie< now at Work in Qu'-bi-c,
we should no only have better fitted
up factories, but we should h ive at thi-
same time an increase in the price of
cheese for th-i si»lf.evdent reason I
have just laid before von.
In some cases on life Island milk ha.
f to be carted 8 milfs to the factory,
thoughithis is not couiiiion. The size of
T _ i the cheese varies with the quantity
/ ;  of milk that the distance can supply,
but they are ail large enough to treat a
qua- tify gn ater th-in that they have rc-
ci»ivt-d at present. In the building Qt
he factories there were great pains tak-
_ ,t
'  en to choosea site and alay of the
ground where drainage and a fu~l sup-
 p`y 0( water could be secured; so wel
, finished are the buildings that the tem-
perature is:much more easily controlled
 pfineled outside with shingles, and
white-washed every spring, which not
 pnly makes them look better, but helps
han formerly. Every one of them is
0 keep them cooler in summer. The
A val-room and the ripening-chamber are
 liinished inside with tongue and grooved
boards, the floors are well laid, with al
l’ifhi ll t d ti '
f 0 s s
hroiigh the middle so as to facilitate
he washing All the utensils and the
machinery are of the best kind the
oilcrs are all large and, able to
uuplv much more steam than is at
rescntneeded, the vats. however.
ave onedefeci, that is, they have no
n the long run, cheaper on acount of
asc of quick Workluvcurd they carry-
ffthc whey much more rapidly and
onipletelv
Maxima--There was a rather wide
pread error in all the provinces, name-
y, emnloying young apprentices in the
actories instead of experienced makers,
because they can bo hired for less
wages It is a great mis ake I know it
s a ver diHicult thing to get good
Y
makers for the money the owners of
mall factories can afford to pay but it
must be clearly understood that, if we
want to improve the quality of
our cheese some of the small
actories must got
of and, with them had cheese The
makers in thi= Island areverv per
evering skilful, and careful in their
woi. All their interest lies `
h' work and all that can
be done for the promotion of their own
welfare and of the wi-lfare of their em
ployc they do. Their aim is to co oper
a i ior the succe s i f ihe dairy industry
nd to imnart to ii all the im roved
~ _ P
processes i-f wma. and they succeed.
\lo one can avoii ni-serving the rieatuess
and ifleanliness -i reigns throughout
these c`i escri-JH, -uiiide as wel as in-
side. The seere _ of our suci-e.s li-ere lies
' k '~ e-nuaved to
.of bad factories or fi tings for I think ~
. _ " he weivnt ever m rnin of each _
that ihe 1 ct L P I 5 P“
ii... in n.{‘..i’i§`°“S?.' i”ii.‘ill2“i.§;“ “l”  “"‘“ “Y ‘“'°  "1-°° P°“°“=i ~ lc
‘ ` "1 ‘ C I” order to appear to be inakinv' large
` iliefe notes of ' ' ~ ‘ - °. .
of some 0 th(_i[:_J;:;3'l1i£_rl;; adIe°§£I'l§3€`n_ yields. I like to sec a man striving to
' lf ' ' make lar-.ie ield nu. I do not like to
Never Will there be a t» o d l ` » ° y 5’ .
’ “ermmkd see amin neglecting quality in favor*
1e~o1utio-t d ' » . ~ _
" 0 Oaway “nh the mane! Otquantitv; this leads me to addriss
factories in order to re l li
pace teiub. _.,-_  ,-
larger ones, .hu ‘he uniformity rf thi ;\)pt;lpue;‘he .11 Jett ol tue actual making
cheese rrav the mo cas' _ ' . . ~
.1ed_ The-larger Mig 115;'-iggosggsrlfgp ln speaking of the maki-ig of cleese `
factories’ meguore easily Wm it be '6 and ine methods employed, I do not
Secure uniformity in the cheese Tum; q iuean to lay down a-iy _fixed iule, or to
in the Island' I do not suv th-at mm: _assert that one system is boiler than an-
are  many facloaiey Hut mme ar. other, or that ilis ide s of one man are
‘ i - ' ‘f more advanced, theoreticilly, than
Blwvgti for the present needs and a few ' ' .
mme would lend . b lesscinin mo the ideas of his neigbour, but rather to
/
U
ll
Eh
te
at
of
w
ni
tu
W
' .7 g la before outtie t all
Proms’ ‘° dlminishnlh” lnlffesl bolm* miitliods be5si'adapil;!d il; thseiiwixriiillfimislrlitf
by the "‘"°°"’i“ ‘he l”‘l\l9‘1`J'- TWP” of the various coniiitious ot' milk for the
production of the best qu. ity of cheese.
Were it psiblc to receive milk in the
identical state in which it was when it
left the udder, the making of cheese
would be much simpler. and need niuch
less skill; but milk, |at- its dt-livery at
ihe fictory, has already undergone
many changes, each if which is a difli-
culiy more aid demands nio.e skill lo
be exerted in the mating of a superla-
tivcly good ariic.e. li is also a noug-
'zetl tact ttat milk is never two days
alike, wherefore to be a good maker of
nifortn chess a man must know how
to tri at the 0 fffriiig milks and adapt
's me nods if working to the demands
hi . .
of eaci sort of milk. No doubt iiiitt-.r
and ciicse both can bi- made routine-
fisniiin with fair resu is; but bo.h are
more likely to turn out well a d are
more easily in ide if the laws of reason
and good sense aie followed.
ln my travels I fi-und many mike;-5
putting too much rout.»nt:-work into thiir
-method, whence came a want of quality
and uniformity in iheir cheese.
'l`here are great differences ol opinion
as to the proper treatment of differing
qua'ities of milk, so I will not give
you my own ideas inthe subject. There
is, however, one point on which I have
given my orinion in public, and which I
should like to mention here, and that is
e cooking of the curd at a high oi' low
mperature. If the normal temperature
be taken at' 100, 102 would be high and
104 extreme. lldo not particularly favor
a nigh teinpeiaruie at all siasons
and in all climates, but still. I do cook
9. high temperature, when the stare
the milk ri quires iti Trip only dan-
re in cooking is of havinga loo dry
o hard a iheese but this dangi r is not
I0
very great. since wi h time this cheese
ill come down. We have two sons of
' k with which the cooking tempeia- ‘
re must be high, they are stale milk,
ger that can arise from a high temper a-
tu . _. . . ,
il
nearly sour, and very rich milk. In
aling with these milks, the great
de
difficulty is to get the curd diy enough
before the full dereopment of the acid.
Were it feasible to get all the moisture
out of the curd hetore it becomes sour,
there would be no difliciilty in treating '
stale milk; but in reality, it is utterly'
impossible to obtain with sour milk a
curd sufficiently firm, at least without
resorting to an excess of working,
hich is not ood for the cheese, a-id
.mill used in the island is Harris. After
are very handy and do well. SSPGCWIY
which ot comic should there be avoided
as much as possible.
I have not time to discuss all the
details of this uestion, so I will only
in the fact that no ma er i __ D
take the management of a. factory until
l
observe that it iilbe impossible to devote
all the time necessary to the forming.of
the curd before the full development of
the acid,other means' might be sought
for. First, we know that the finer the
cu d is cut, the quicker it cooks and the`
faster it dries; secondly, heat dries off
moisture and firms the curd, and this
renders it less susceptible of being lost
in the whey (slatiimer) through too
much working than if it were softer. I
we l know that not t»mperatures in
cooking may be carii d too far, but it is
in this that a maker has a chance to
display his judgment.
There is one point in which the
methods followed in the Isle differ from
the Quebec methods. The milk is late
in reaching the factory; reception rare-
begins before 9 o‘clock, and in many
Y
. cases half past ten sounds before it is all
delivered; this 'accounts for the quantity
` of too advanced milk received in sum-
er It is much easier to make an ex-
. 11| - '
he has had thiie years experience as an tra gogd cheese in the 15.1,, than in most
9-PP""“t10°- , _ parts of Quebec, on account of the fact
one 'hm-‘.l.` I W3-“Ito “Yi fI_"'m meh that the milk does not need so much
mischief arises. is that - d firms much sooner,
a ood deal of _ working, the cur _    I
° ° anorrnal milk it can be cu g _
S
there is a sort of false emulation among and Wuh _ 1;
the makers as to which shall Secure the treats Chrome Disease. b the Sausbgryi'
 ` i causes hom the M. Conmnuous’ 
ent treatment in person or by lettiergnsures
Guarantee Ocean and Accident Corporation Ltd 
i . nee sinnt ACCIDENT and sickness. _ i.>.i.ooi>.si>im. naman-. _ » °
Vgiildkly paggnents for total or PARTIHIJ DISABLEMENT- sfldlln lI'l.Y. ullilfflll T' t C  .
_ Double liability for accident in any Public Conveyance. #612-Etgglggovg iiigiots-PmI)iI;1oinami~g , O I - 1
Be” A°°‘d°“° Company In the world f;g;;n  ii ai cum
S J J JOHNSON olurlon--viaiorui no .fp arf; <21;
»........ .  . .t  i i      
Jun. 11 1898 diva  _ Svmmerside, Barrister at IAW, Cllorlottobown. 2! lIl|»i°l“  _   _ " _ _ 5,? `  ‘ _ . .  ,N ..-Q   ,_ .  1?
‘ Sumrnersidomig 27eod . , e  f  'f    'I  " e' - I ‘ . ' . . ' . I  " ~
into larger pieces wilhout loss. When
the proper aid is present the curd is
put into the strainer or on racks. when .
it is stirred very lightly after which
;i is allowed to gather together. is very
slightly piled'up. and as soon as the
hor. iron tests shows threads ef! to 1
inch long, it is ground. The only curd
grinding li is silt-rad for one to _three
hour, according to tha _ quantity of
moisture it contains. I think the tacky
with a curd that works fast. because tiny
are very useful in getting rid of its q
execs. -it nioi-tur~ itconlains. _
Want or a line aroma and of keeping _
quality are the two great faults in the
Island cheese, I might expatiaie on this
in the moulds every morning, which is
a far easier task than in Quebec, on ac-
count of the late arrival of milk at the
factory. _ I
Butl fear I-am abusing your patience
a.n:l taking up your time, ‘sol will con
clude by saying H1815 It I8 ll0ff)l1ly fb,
keep up out reputation. but to improve
our dairy industry that we must keep
moving; by so doing we shall succeed
in uaintaining the position of our
cheese 'in the wor]d’s markets and
thereby attain the highest prite lolng
JACKETS
We have open for inspection a lot of Ladies’ Jackets the new Mittal(
and Black. ‘Excellent value. We would be pleased to have you 
spect them. As a rule we do not advertise these go0dg,bu; gg mg’ 
so good for the small price asked, We think every one in need IUOIIH
know about them.
en’s Glothin
We would again remind you we are still in the Clothing trade clip
are showing suits for men and Boys. made from our own cloth. 
. hard wear nothing can touch them. In fact they wear too long for  i
I But that is our fault for making such good cloth
In imported Clothing we have some fine values. We do this to keep
. our reputation up. Remember the bargain corner
THIS SPACE IS RESERVED
FOR THE
subject, and also gn the finish of the / . _  ' 1 _ ‘ »
cheese, wherein the Isle is far in ad _ ' _ _ _'  _
Vance 0( Qui-boo. The cheese is turned. ‘ ‘ ,_ ._
l
RUPTURE
CURlllDb th IMPROVED method. Endorsed
by the ingdical profession and by thousands
who have discarded their trusses and remain
cured.
Thelmprovadmkupgiiro mug is P8111
1 ' 1 o conv ence an Hires
om hndi'°6v%tg. Examinations frees-n con-
fidential.
lllo pay until cured
Throw AwayZYou|° Truss
T tzimonials on application. Correspondence
serif-lated.-A perfect care can be guaranteed if
you obey instructions.
Zl=.3L_ll'='“|"'
Charlottetown, P.E. Island, Canada.
(')ril'icii--Victoria Row.
Houiis--Unt-il ii a.m., 2 to 6 D-HL
method of persistent self-help in removiiilgi
BLAl\KETS
BLANKETS
Another Shipment of our
celebrated all wool Blankets
received to day Buy now
as this is the Season for
colds Our all Wool blankets
are great preventives together
with comfort