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TERMS Four Dollars per Year,

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“This is True Liberty, when Free Born Me

THE DAILY EXAMINER

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n, have to advise the Public, may speak free.”—Evniriwes.

Single Copies two cents.

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CHARLOTTETOWN. P. FE.

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Special Induce

ISLAND; THURSDAY AUGUST 19,

ments - = = TO

COARSER

1897.

NO 1493

‘OURIS

PO PURCHASE YOUR OUTFITS AT THE BARGAIN CORNER

OOO O86 64088 e748 OSU8

We have just opened the finest carload of Trunks and Valises ever imported to the Island. It is

worth your while to: see; our assortment.

Valises they are perfect.

SeS444444454444

OLEN COMPANY.

Somethiug new in thetrunk line, and as for our Leather All will be sold at very reasonaople rates.

{ | / \ \ \ \ -——_- Oe

—THE—

PROVINCIAL - EXHIBITION

lan

RACES, 1897,

To be held at CHARLOTTETOWN, TUESDAY, WEDMES- DAY, THURSDAY and FRIDAY,

SEPTEMBER 2Ist, 22nd, 23rd and 24th,

All Animals and articles for Exhibition must be entered at the office of the Secretary, Cameron Block, Charlottetown, on orgbefore Saturday, 18th September.

HORSH RACES

$1500 - - - Premiums - -- $1500 FIRST DAY,—22nd SEPTEMBER, 1897,

SD BUN MUTINIIIM, 6 4 5’ 5 se conccaenesdie¢ oo dilibesooee sencveceneeccceces csedhenes FUND MURGIIOD

itr Linecktincs <> cetcorskslll scecseGasescacessemecsne “" fee

Free far All, open tu Canada and the United States.........00. escesscessseseees “ 300.00 SECOND DAY—23rd SEPTEMBER, 1897.

ns SOG Taal «2d 5 ondatacercesetiitboccsoccos soos oui s du) tubeshdaue nee nen

INS i. 40! < 5 Tisenncd ceeconpendvesesueboneges siaiierececcceseqoosiind’ tbdedibenntehe “ 250.00

er MIDS, os. nccceccsscnlincepieses «id “150.00

Entries close 14:h September. No horse barred by record made after Ist Aug.,

1897. For further partioulars see Prize List, to be had on application to the Secretary. All communications to be addressed to the Secretary.

BENJAMIN ROGERS, President. Ch’town Aug 14th—law wky2i all isld prs.

RIGHT IN IT...

We are “right in it” as the saying goes in this thing of selling boots and shoes,

See our $1 Ladies’ laced kid boots ; chocolate shoes fat 90c and $1 and npwards.

Girls’ Button Shoes, 75c, and 90c.

W. H. Stewart. & Co.

London House Ruilding......

Warning

A. B, WARBURTON, Secretary.

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[ wish to inform the public that several parties are travelling the coun tly using my name and pretending to be selling Spectacles for me. Me. © H. White is the only traveller that I employ. He is competent to test eyes and fit Spectacles properly. If any others call and say they are selling for me Please ask them to show their licence

E. W. TAYLOR,

OPTICIAN

Cameron Block, City.

SUMIAER CHEESE.

At Every Stage Hot Weather Develops Aci@ Very Quickly.

Heat the milk gradually to 86 de- grees F. and make a rennet test. In very hot weather it is advisable to make the test before the temperature quite reaches the 86 degrees, as it will show how quickly acid ia likely to develop. Endeavor to have the milk ripened so that the curd will be ready to dip with one-quarter of an inch acid in from 24 to 3 hours from the time the rennet is added. Use enough rennet to have per- fect coagulation, fit for cutting, in from 80 to 35 minutes. Commence cutting early. The directions for cutting, stir- ring and cooking the curd are the same as for spring cheese. Dip the curd with one-quarter inch acid aud do not atir much in the sink after dipping. Turn frequently, at the same time piling the curd three or four deepin the sink, then mill when the curd becomes flaky, show- ing 14 inch acid. Air and mature well before salting.

In handling overripe milk set the

milk as soon as possible at a lower tem- |

perature than usual, at from 80 to 84 degrees, then, as always, make a rennet test. In a case of this kind more rennet should be used, from one-half to one ounce extra per 1,000 pounds of milk. Commence to cut the curd early, cutting finer than usual, thus enabling you to cook the curd more quickly. <A portion of the whey should be drawn of as soon as possible, and when it can be mavaged the curd should be dipped with less acid than usual and then well stirred before allowing it to mat in the sink. Mill early or when tre curd shows three- quarters of an inch of acid and try to bave the curd ina flaky condition at this stage. Do not be in a hurry to salt a curd of this description, for if it has been milled at the proper time and well stirred there is no danger of its getting too much acid in the sink.

With tainted milk heat to 88 degrees and air frequently by dipping or ponr-

| ing until the milk is ready for setting.

If you have a sharp, clean flavored starter, it will be an advantage to use a little extra with milk of this kind. When the curd is heated to 98 degrees, draw off a portion of the whey, and just before the curd is ready for dipping raise the temperature 2 degrees and stir well. Dip the curd with a small amount of acid about one-eighth inch, endeavoring to have it in such a condi- tion that it will not require much stir- ring in the sink and keep up the tem- perature to 92 or 94 degrees until the curd is ready for milling. Mill when the curd is in a flaky condition and showa one inch acid. Air by frequent stirring and mature well before salting.

When making colored cheese, pour the coloring into a large dipper of milk taken from the vat, then draw the dip- per quickly along under the surface of the milk from one end of the vat to the other, and make sure that it is thor- oughly mixed before the rennet is added.

The rennet should be diluted with one gallon of pure water to each vat, and the milk should be well stirred for from three to five minutes, according to the condition of the milk, after the ren- net bas been added. In the case of over-

rine wil’. «vo minnics wijl be ample

time to stir after adding the rennet. Everything in and about the factory should be kept scrupulously clean.

Draw off a portion of the whey early, so as to be prepared for the quick de velopment of acid. Dip the curd when it shows from one-eighth to one-quarter iuch acid and continue to stir by band until the curd is sufficiently dry before allowing to mat. When matted, cut into convenient strips and turn every 10 or 15 minutes, piling a little deeper each time itis turued and leaving a space between each column to allow the whey to escape. Mill early or when the curd becomes flaky and shows from 1 to 144 inch acid by the hot iron test, then air well by stirring immediately after milling.

Mature well before salting. In galt- ing use at the rate of 245 to 234 pounds of salt per 1,000 pounds of milk. The amount of salt used is regulated by the amount of moisture in the curd. In warm weather endeavor to lower the temperatures gf the curd as much as possible before putting to press.—Bul- letin 101, Guelph Daiyy School.

Dairy and Creamery.

Dry earth, kainit and land plaster are all good absorbents for the manure in cow stablea. An absorbent is also to & great extent a disinfectant, it is to be remembered. Where it is not convenient to invest in land plaster or kainit dry earth will answer every purpose. Two pounds of land plaster a day scattered in the stable behind each cow will be sufficient. If dry earth is used, a little more than that will be required. Dry earth is cheap however. It will be well to keep a good supply of it constantly on band in 4 suitable box or in barrels or even in a heap to itself in a sheltered spot where it cannot be blown away. In the fail will be a good time to store ap the supply in localities where the ground freezes up in winter. No better fertilizer can possibly be found than airy carth which has absorbed all the tow droppings it will hold.

Four pounds of brewers’ grains con- tain as much nourishment as one pound of bran. On this basis each man can calculate, from the respective prices of bran and brewers’ grains in his neigh- borhood, which is the cheaper food for his cows. Count four tons of brewers’ grains to one ton of bran. After brew- ers’ grains have fermented and become sour, however, they are totally unfit for cow feed. In hot weather particularly they ferment very quickly.

Clay subsoil, good, hard and tight, makes as good a bottom for a silo as con- crete.

A silo 15 feet in diameter and 20 feet high will feed 15 cows seven months. One 34 feet high and 20 feet in diameter will feed 25 cows the year round.

Heifers may be bred back to their

own sire, but there the inbreeding should stop.

For Sale or To Let

Good WILLIAM DODD.

Two Houses on Pleasant Street. stable and yard.

dly 6, °97—-1m

te

You can’t go on losing flesh under ordinary con- ditions without the knowl- edge that something is wrong, either with diges- tion or nutrition. If the brain and nerves are not fed, they can’t work. If the blood is not well supplied, it can’t travel on its life journey through the body. Wasting is tearing down; Scott’s Emulsion is building up. Its first action is to im- prove digestion, createan ap~ petite and supply needed nu- trition. Book free.

tt SCOTT & BOWNE, Belleville, |

Aids

digestion :

wonderfully Adams’

Tutts Frutti.

Save coupons inside of wrappers for latest Books and Prizes. Some dealers try to palm offimitations on

which they make more profit. 2 1

Piling and Piling all kinds of Lumber daily

Everything new and good. Shingles in Cedar and Spruce—all classes;

Ve Vfant You

to see us before you build or repair. New customers come again and bring others. It will mean mon- ey in your pocket if you give us a oall. Lumber of all kinds in stock

JAMES BARRETT,

Tepbone 18], Conno'ly’s W barf

8

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LOOK

AT OUR———=

New line of Ladies’ Oxford Shoes, beautifully finished and well worth $1.50, which we are selling at $1. This lot was delayed, and will now go quick for this small price, Ladies Fine Button Boots for $1.10, regular price $1.35.

ND IF YOU WANT

a suit of Clothes of all woo: tweed, we have 50 suits which will go now for $4 to S4 . 50, former prices, $6.75 to 87.75, Reason, the colors are light but if necessary, will wash and stand it too—get a suit.

A choice line of Mens Ties, Shirts aud Underclothing at ridiculously low prices,

J. Mae Hid Sta,

Opposite west end Market.

Valuable Farm for Sale

The well known Farm called **A pple ree Farm ” is now offered at private sale This farm contains about 118 acres of laud, 80 of which are cleared, and ix situate on St. Peter’s Road. It runs from the St. Peter’s Road to the Hills- borough River, with a good ehippip wharf atthe foot of the farm. Bedfo Station is only about two miles distant, Moderate terms will be given to suit pur- chasers, For terme, &c., apply to Alexander McGregor, of Dunstatfoage, Lot 35, or to Donald Stewart, of Marshfield, Lot 34 or

Peters, Peters & Ings, Solicito . ima gs, icitors, Char

ALEXANDER McGREGOR, DONALD STEWART,

Trustees of the last will and testament of John Stewart, deceased,

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