THE GUARDIAN oHARLo'i‘TE'i‘owN ooroeicii i4., isos.

€ ' ` i ' _ Im

. N

/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

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 _ _

. .

0 S I

‘ l. ‘ a U ¢ 0 f . .

i . _ _ . _

B ' _ :

‘ .

f ° be _ lid

U ' 1 u , .

s , '

k ° in

t eir .

I , ` '

l 1 ‘

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

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

Eh te

at of

w ni tu

' .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 . _. . . ,

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

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 _

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. ‘ ‘ ,_ ._

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