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HomeMy WebLinkAboutThe Brussels Post, 1899-2-10, Page 9+r, ULE MEN T 7'---� utter and Cheese -makers in Council. Am:mad Convention. . tin Listowel„ Tba•annual convention of the Cheese and Butter Makers' Association of %M - ern Ontario was opened in the Music Hall, Listowel, on Wednesday, Feb. lat. The growth of this Association, which was organized only last year, has beau very marked, and its inuroasing influenos is al- ready widely and beneficially felt on the dairying industry. It has over 200 mem. bers now, and there is little doubt from the great number of those engaged fn the catling who Dome from a distance to at• tend its session that the membership will be largely inoreasad this year. There were about 400 in attendance, and the Hotel accommodation is somewhat taxed, The primary object of the Aseociatiou is for the mutual benefit of the cheese and butter makers of Western Ontario, and they only can be accepted as members, although others ate welcome to the meet. Iugs ; but the influence exercised through the Association Is having an elevating in• finance on the Ola tire dairy interests. ts) . "hare:—To „ The objeots a of the advance and protect so intereststheiof dairying and of dairymen, eepeoially those of makers ; to raise the standard of makers ; to assist the patrons in the pro. dilation of and care ot milk ; to probeot the patrons from unskilled makers, and makers from losses over which they have no control; to establish a better eystetn of selling dairy produce, and to secure better sanitary conditions) in connection with cheese factories and creameries. This, as will be seen, is a pretty large program, but it is one which the Assoeia anon is carrying out. Among the several hundred persons who attended the con. veution were many prominent cbeese and butter tnalesrs, and several professors from the agriaulbnral and dairy colleges. The proceedings Wednseday, which began sharp at 1:50 o'clock, were interesting and for dairymen full of instrnotion. oRssmaNT stmi.,ut's ,Inures The ohafr was occupied by T. B. Mil. lar, of Kincardine, the President, who, after palling the meeting to order, de- livered his anneal address, in the course of wbioh be said :— It gives me much pleasure to meet you fn convention in Listowel at this the first annual convention of the Cheese and Butter Makers' Association of Western Ontario. As many of you are aware, Listowel is one of the largest cheese markets in the Province, and is situated in one of the finest dairying districts of the West, The past history ot the As. etiolation is a brief one, as it is scarcely a year 1808,ia meeting t was oof makers nized. On was held iu London, when a Provincial board was elected, which arranged to hold a meet- ing ab Woodstock on February 28 and 24 following. At this meeting the organi• nation was completed, and the present oflleers elected. During the short time that we have been in office Soo have 'en- deavored to advance the iuteresbsl of dairying, especially those of the makers. How far we have succeeded we leave it with the members to Ray. The vast ma. jority of the makers throughout our dis- tract have spawn their approval of the Assooiatiou by giving it their hearty co- operation and d supp p or t bb e oldest and most prominent men being mem• bars and taking part in it. One thing that we have done was getting out forms of agreements to be used between factory. men and makers, and the hearty manner in whioh these were received by the makers and many faotorymen; ebows the advisability of such action. If this agreement is carried out an the same spirit in whioh it was issued it will be the means of doing more to improve the quality of our dairy products than any one thing that has been attempted in annoy years. What the makers sbould do is bo work together for their mutual benefit always, with an eye to improving the quality of the goods. There is much to be gained along these lines, and it will never be successfully accomplished while standing apart, In spite of the many drawbacks and disoonragemsnts of the past season, tlio cheese and butter makers have no reason to fear for the future, Wo cannot raise the pricy of choose and butter, bob we amu improve the quality and thus increase the demand. There is no reason why we cannot make abs finest ohsese and butter in the world, but to do this we must be men and women who are desirous of attaining the highest possible standard, and satisfied with nothing less. We must have the mill: delivered in fireb- elass condition, and must have better buildings for making and curing, wipe° /ally the outing of cheese. The During rooms.mush be so constructed that we ane control the temperature in them, for without these means we cannot, even with the best skill in the malting, reach the highest point of perfection. We had hoped to grant certificates to members who had shown themselves to be 500005e. fall makers, but as yet wo have not bad time bo deal with this matter. I am looking forward to that time when mush will be the case. As the Constitution was prepared hurriedly, it may be necessary that game mendicants be made ; if so, it would be in order, Boma time during the convention, to do 5o, The membership is all that oonld be doeieed for the first year, but we look for at least five nandrod this year. njno DAIRY BYNU lo, The dairy exhibit is a new feature at meetings of Nile kind in Ontario, and, be- ing sownwbablate of announcement, Soo do nob look fora large 0ichibib, but trust it will be a good object lesson t0 at all, Tito oheoso scoring the highest nnmbtr of points will be cat tip and distributed to the wombats p515ent for discussion, the judges being an attendance to anewee any quostionte 111133 may mime laigar log the score. I have eoourod also a couple of cheese that are not catered for competi- tion, but will be open for inspection and criticism. By these annual conventions we hope to arouse greater interest, to gather and disseminate the latest dairy knowledge and bash methods and to ox cite its members on to careful and mora skilful effort. The sessions will be made as practical as possible, and every mem. bur here is invited and expected to tike part in the disanssions fallowing ouch subject, thus making them more skilful end more instructive. SATISFACTORY IMPORTS. At the conclusion of President Millar's address the reporte of the directors and of the Secretary -Treasurer were read and showed that the Association was in a fionrishing condition, both as regards membership and finances. W. A, Bothwell, of Hickson, followed with an excellent pp"t paper of Ce ar . of Mills." After some very pertinent goner. al remarks on the necessity for o]ennli. Bess, Mr. Bothwell gave some apecffio in. sbrucblonsfor the guidance of patrons. Immediately after the mills is drawn, he said, it sbould be well stirred and aired until the animal heat has gone out of it. It should then be put in a sheltered, airy plane, free from all bad odors, The milts should not be kept in the collar ; this often gives it a sour flavor. It shonld not bo kept in largo quantities over night.. It should nob be put in cold water until all the animal beet has beeu driven off, sad not then unless in extremely warm weather or when it is to be kept over Sun• dagive the milNot k omany kinds food leflavors, but impure water is a common source of this evil. Two much stress cannot be laid on the giving of pure drinking water to the herd. The fault for bad flavor, Mr. Bothwell contended, lips, es a rule, with the patron, who has entire control of the milk before it reaches the factory. He urged makers to refuse milk which was not in good condition, Mr. Bothwell's paper gave rise to considerable dismission, whioh was taken part in by a large num. bar of those present, and he was plied with manyquestions touching points wbioh he raised. A, 30. Bell, of Tavistock, urged the de sirabilibyof using perforated tin vessels to strain the milk. The employment of cloth for this purpose often led to tin, oleanlneas. President Millar supple, niented the contentions of Mr. Bothwell in regard to oars in handling milk. Um less the best methods were employed in looking after and delivering the mills to the factory, he said, the cheese and but. ter could not be of the beet, The neces- sity of straining the milk was discussed, and G. B. Goodhand, of Milverton, said that the best mills he gob was not strain, ed at night. Xt was hong up in pails on n slanting board on top of wooasn posts and was strained in the moruing. Mr. Goodhand also spoke against the practice of cooling with water. President Millar favored sbrainiug under all oiroumstan- cos. Some dirt was sliest certain to get into it daring the milking, and the sooner this was removed the better. Ile regretted tet ea iia shortsighted ort•ei ht g ed golf g i c of pat- rons, s Iona who o Burin the 0 time g when cheese was nt a low price became indifferent whether they delivered their milk in good condition or not, and affirmed that they would sooner feed it to their hogs than bake any trouble to prepare it prop. erly for the taotory. James A. Gray, of Wallace, dwelt on the great need of careful inspection of all dishes used iu the handling of milk, Ole gave au illustration of a case where from a small hole in the handle of a dipper in which milk had soured that sent bo the factory bad become tainted. Re dwelt on the need of aerating milts, and objeobed to putting it in cold water to 000l tinlles it were to be kept from Saturday until Monday. INs''RUOTING TIM PATRONS. Robert Clelland, of Iilma, n veteran eheesomaker of the Province, who is an ex -President of the Western Dairymen's Assooinbion, and wee the first President of the Listowel Cheese Board, was galled to the platform, and made a short address ou the topio in question. His remake, whioh tree° very much to the point, wore received with much applause by the meeting, He contended that where failure was made in the production of cheese the fault always lay with the pat - nous. Tito oheeseuiakers of the country, he said, were fairly well posted, and if the patrons would only do their duty thoroughly theta would be little danger of load cheese. The encase of the factory depended on the way the raw material came in. The people, too, vete not sof- feting So much from lank of knowledge as from not doing what they knew. The character of the cheese, he said, was fixed ab the farm. In the milk sent to the factory whioh had not been ilropotly oared for, there was a flavor which was nob debeoted until the ohesse was turned Ont. Care should be taken, first in the feeding of the cow, thou the utmost pre- caution should be taken with the milk it ib has been taken froth the cow, It WOG very ensceptible t0 Odors, and often became tainted fawn being loft in the stable. It was the any of every dairy. man, ho mainbaiued, to do his ditty in °rdmu that also Ohoese might be good, He spoke of our splendid re utetion on, the Englisb market, and urged the noes. siby of keeping it up or of improving it. should be well kept, wall cooled and well aired before being sent to the faobory. Cleanliness was indispensable. He in- veighed againeb the vicioue habit of feed. fug milts saws turnips and other feed whitit 3133113 the milk and dstetiorats the cheese. ll. Agar, of Brownsville, said that the patrons often did not take proper oars of their milk, because they did nob know how. 11 they were once shown he felt sore that in the majority of oases they would send perfect milk to the faobory, lle gave a personal experience, In whioh he had shown a patron who had always Kent inferior milk, and since that time the milk bad been excellent, Mn, Chalmers asked what was the best way of teaching the patrons, President Millar said that Sons a difil. stilt question to answer. Sending out oiraalare was often simply lost bim0. The best way, of course, wee for the maker to go and see the patrons himself and intent them, Prof, Dean, of Guelph, said the only way, as the maker could not spore time, was to employ a man to go about and give the necessary instructions. This, he said, was to a certain extent being done in Eastern Ontario, Circulars and meetings did not reach the public they wanted to get ab, The President, who has three factories nnder his care, said he bad good man under him, and he proposed to spend most of his time among the patrons. SUDO == RUTTltn itAlisNn. Fred. Dean, of St. Marys, read an in. teresbing paper on Sommer bntter•malc. ing. There were no fixed rules, he said, in the production of good Summer butter. Common sells° had to guide the maker, asn ' co ditiens were not by Y an means always ste same, Cleanliness, however, was the keynote, and it had to be observed in all stages, in the oars of the cow and in the food enol wawa: given to her, in the milk taken from her and in the handling of it until the butter was produced, Food that would not taint the milk was a first requisite, and 'plenty of good pure water. The cow should not be allowed to drink out of any ditch it might comp to. Ile animadverted on the careless - 1100S of patrons who did not take pre- cautions against filth. He advised Pasteurizing the milk, and explained the process. This was desirable, not so innalt for the home market as for the British market, where an artiole with a flat flavor was demanded. He then went into details about temperature and treat. ment. Prof, Dean in disoussing the paper, dwelt ou filo desirability of makers ]mow• ing the right method of ripening milk. He who ]mew this understood the most dillionit part of butter -making. M. M. Ballantyne said the English people did not demand a flat -flavored butter, but they wanted an equal -flavored batter, rather than one with a bad flavor, and so that from Pasteurized milk met with greatest favor. Mr. Ballantyne was opposed to Pasteurising except por- tions where diffloulty was met with. Pone SPINNING 201IImTS. The judge's reports ou butter nod cheese exhibits were then made and prizes awarded as follows :— Paokages-1, J. A. Long ; 2, Jae. Briston ; 3, T. B. Marshall. Prints -1, G. T. 13, Marshall ; 2, Thos. Malooime ; 8, G. A. Boyce, For white cheese -1, Misses Morrison, of the Newry factory Elmo, ; 2, G. E. Goodhand, Milverton ; 3, Thos. Greens, Wyandotte. Colored cheese -1, Newton Coate, Brantford ; 2, J. S. Isard, Paisley ; 8, W Thompson, Brownsville. The evening session was °peued with an address of welcome by MayorHaokiag, tnagnifyiug the importance of the Halming industry which in this section of the Province at least was the most import - eat industry. The cheese industry bad made the name of Listowel famous throughout bout the Dominion, ()minion, Ther ' a bele prodaaed in this neighborhood was the best on the continent in quality. There were three things of whioh Listowel was proud, and justly so. They were its cheese manufactories, its piano manu- factories, and its hockey club. These three were making Listowel known from Halifax to Vancouver. Mayor Backing olosed by nailing on H. B. Morphy to read the resolution adopted by the Citizens' Committee. The resolution was a meet cordial and complimentary one. The address of the Mayor and the resolution wore replied to by the Visa - President, G. H. Barr, of Sebringvillo. He expressed the gratification felt by himself ma the members of the associ- ation et the welcome extended by the people of Listowel. R27ARFIrs 00' ORGANIs1TI0111. T. J. Dimon, formerly of Ontario, but now of Prints Edward Island, made a very plsasanb address, in whioh be ex- proused his warm sympathy witb the alis ana objects of the Cheese and But. ter -makers' Association. He spoke with pleasure of the advance which bad been made in Eastern Ontario in the mann• faobnre of cheese. He gave a timber of reasons why he oonsidorsd this organize, tion should hold together. He said in- dustry and callings organized for pur• poses of protecting themselves ; even the men who preached the Gospel were tussock, abed for self-protection. If they held to. gether they would make their Mammal felt. Mr. Dimon dwelt on some phases of practical cheeso•making. Ile acid the oheese•maker must be au upright, tact• ful, intelligent, fair-minded man. Ile sltonld deal with all eusboiners alike, The methods of manufaotnre were then entered on, J. H. Stuart, local manager of the Bank 0f Hamilton, sang a solo, and the audience insisted on an note, Mr, Stuart has a remarkably rich and power- ful voice and oulbured expression. G. G, Pnblow, instructor Of °hoose. making at the Dairy School, Megaton, was then introduced, and briefly ex, pressed lois satisfaction ab the foot that the cheese incl butter makers had form ed this association, It was needed and would perform good work. Prof. Dean addresesd the AssoOiation on Dairying. In the resolution of wet - came read to night the ]tope had bean expressed that the assooiatiou would grow. Growth implied life and 10 maim Mitt life awash) fwVorable existene .was nocessary. The dairy industry meet go 011 and grow, and ho trusted that ,this organisation Sonttla put new life iutyl it, i+ In order that we might have favo conditions for maintaining tithe lif would have to sandy the nouartions o future, Thorn were f,tu• facture modern dairying, and all of tlaent w have to bo kept growing, or life w cone, Thee° foar factors were :— producer of milk, the maim/statue milk, the seller of milk products, and consumer of milk products. Now would have to be infused into thee() factore if they were bo make the prog of pest years. In elaborating t points ho said he would have to better cows, kept on cheaper food, better tattoo care of. Wo needed i skilful makers provided with better b Ings and equipment. The sellers of t products would Bove to be versed business dealing, and would have to 1 a practical acquaintance with everytl they sold. Teen the nestle of the c sumer must be looked after, and t oouid be done by studying what the sumer wanted and catering to t wants. Prof, Dean also pointed out large field for possible growth in tits of the bi prodnots of the dairy. An interesting paper on separators read by Mark Sprague. During the evening songs were s very acceptably by George Bog and Percy Stapleton. The convention of the Cltaego n Butter 14f.akere' Association of West Ontario closed Thorsday aft y cruoon, a It was 1 00 lead ed bym years been attendig snob meetings ° t a more lustruotive seesion of dairyt was never held. Those in limeade came to gabber all the information t were able, and the addresses delive were all of the most prmotio tl thecae and were by men of long experience a tborough training in the departments industry they treated. The nfterno session was hastened, go that the me Hors might be able to get away on outgoing trains. The misestimates displ ed its appreoiation of the [splendid a untiring work of its President, T. Millar, now of London, by again electi him as its chief officer. The ot °Meets elected were t Vioe-President, H. Barr, Sebringville; Direotors, Geo Goodbank, Milverton ; John Brod Mapleton ; B. Agar, Ripley • T. Nkomo, Pine River ; James itlorris Stratford ; T. D. Barry, Ingersoll ; W. Brown. Attersllffe Station. Insp tors—T. 13, Millar, London ; Jam Morrison, Stratford. Dairy Soperinte dent, W. W, Harris, Brussels ; Secretor Treasurer, W. W. Brown, Atteroli Station, The morning session opened 0 o'oloc. E, Agur, of Brownsville, read the fir paper, whioh was on "Economy of Fuel Ur, Agur said that as factories in th day could not be operated without sten boilers it was a matter of neces.ity tb these, when under constant work, shoo be carefully looked after. The fuel b in (motorise in Ontario, be computed, w 25 per oeut, greater than it should b Planing the number of factories in Ontn io at 1,000 (although, in hast, the numbs was larger), and calculating that sae factory used 1,000 cords of wood a yea as fuel at til a aorta, it meamt that 1325 000 a year went up in tutelage smoke fro the ohimnsys of our cheese faotorie Mr, Ague then went into details regar ing the manner in which the boiler mus be handled. His reiterated advice sea "ksep yocr boilerin first class condition keep it Olean and it will make sieem. It was unwise, he said, toattain pt to bur anything but dry wood. It was a matte of indifference whether soft or bard woe was used. He advised that the fire b not forma to d o much. The man1 ' inoai A g should haveskill' n i his work, k He ra quired really to be au engineer as well e. a fireman. With attention to a fe commonsense rules there was no sane about economy of Nei. A general discussion ensued, and Me Ague was plied with numerous hues tion. G. 0. Pnblow, instructor of the Dain school, Kingston, gave a splendid praobi oil address on Olieesemnktng. He too his andieaoe right through the process o making a fine cheese, and explained hi own method of prooeedurc. It hid been said, be began, that the limlt of cheese making had been very nearly teethed This was n matter of very great import nee to onese.makers, for it meant, i true, that they mast make their cheese so fine that when the consumer testes i he will want more. Deepite the splendid reputation whioh our cheese had obtain- ed on the I;ngliab market, there Sone plenty of bad quality manufaobured. The ohisf outs were bad flavor and maid - out cheese, which wns weak iu body and with a bitter flavor, the result of the con- dition of the milli and outing. He bad found that in onring cheese it was better to have two rooms, and that the tempera. tore should be lowered gradually. It was better at once to transfer a obsess from n temperature of 80 degrees to 70, and then after two et three days, bo 00, than to make it change from 80 to 00 immedi• ately, The cheese which was wanted to. day wns one which would score 100 points. What the trade demanded was a cheese with a sweet, nutty Savor and a silky texture. In the tnanufaoture of stash a cheese it wns ueoessnry to have a good factory to make it in, a good fnebory to Sure it in, good milk to make it from, and an intelligent and skilful man to make it, Me. Pubiow then gave 'milieu. lays as to ripening milk, cutting the curd, packing the onrd, applyiug the steam and other details. J. W, Sboinoff, of Stratford, a cheese - buyer, and fortnerly a maker, dwelt in an excellent addrese on bout' improvements which ehotild be made during the coming year, His first point was that the flavor of the ()hese should be improved. 13nel Raver almost invariably came from the Milk. Ole was of the opinion that it did not take mush flavor in the faobory. Most of the flavor wns carried to the faotory, and they had therefore to Took to the farmers for this improvement. Then eheese•mniters should be bettor paid. He pointed Ont that the maker had a great deal of personal work 00 do in the Yaotory, as well as ell the reepausibihty of turning out the aniehed artful°, If, then, ho were poorly paid, and did 1)01 reale o we f the avid onld The s of the lite four MSS hese I ana more aiid• hese lave ling nn. hie 0011 hasp the 1150 was ung nes nd ere ud far hat nen ice hey red ter nd of on m. the and• B. ng her G. rge hi, E. on, W. ec- es n - y ffe at et is 01 at Id ill As e. r - n m d= n a w•• • • • 3' n have snaioreat assiatanoe, be ooulti not pay that attention to his surroundings which they should , Ilehave au tsdditloual mansndabo attend too the surroundings at the close of the working day, and have everything properly Olean. ed, The maker himself should not bare to do so much that he would be tired out and not able to give attention to matters apart from the simple process of mann. facture. The trade too, was demanding boater exteriors in cheese, and makers should do their best to meet dile require. meet. They should make it their beef. nese to turn out Iliiahed exteriors. Lastly he spoke for different and better method's of curing. Oaring rooms should be heated with furnaces, and not, at too Mtn the case, WW1 small stove planed in nue corner of the room, which left a cold, reat Wheon of the at seas wantedema wassthatutshe t'-inperatnre ahoald be controlled both in Winter:,nd Summer. By doing so the roosh a' ,tura in cheese could be over- 04niP. .1. 1'. biller, of St. George, gave a oapi• tai mei oat on °Winter Batter making," Tho n + lrees was thoroughly praatioal. In the ,;mires of it he advised the dairy- men to ripen cream at temperature from 70 to 75 degrsae, or have the cream started to thicken in six hours from time it has been separated. Quick souring will improve the flavor of butter. As soon as Dream is thiels it should b soul ea cooled down quiokty to a temperature of 00 els• grecs, say one boor's time, then gradually down to 60 or 52 degreee, and abouid re - Maio ab that temperature for three or to Y. he ed to nt VG ve d r, et d a• n. or 0 of r, a a four hours before churning, in order harden the globules of fat proper] Cream should be thick ten or twel hours before 1 l O1 't ' a churned. During t ripening process it should be well stir: occasionally to ensure even souring ; tie Dream vat should also have a cover help keep heat even and keep any tai out. Scald the churn thoroughly ; ba water not lees than 180 degrees s revel ciaute five minutes, then draw water an pool the churn by adding cold ware Always stir the cream well in the vat je before removing it into the churn an when at all possible run it in by gravit Non ; ()ream, of couree, should be steal ed into churn. For export butter col will hardly be required. The temper hire for °burning will depend on richness of cream ; have cream riot enough b obnrn at 50 to 54 degrees F, ; time churning from 50 minutes to one hon Wben the butter is about to break, th churn should be stopped and temperabar taken ; if the cream has warmed up little put n pailful of cold water int churn, but if it is cool enough do not us water too oold, bat in alt cases wate sbould be need at this stage as it will si in getting a better separation, A loss of butter fat is often due to Dream being too warm at this stage and temperature not being lowered. Churn until grannies aro as large as grains of wheat, then stop the char°. After allowing it to stand five minutes draw off the buttermilk then wash with plenty of pure water. The temperature of the water for washing batter !nay be about two degrees lower than better. If the butter is in good condition once washing will be enough, otherwise wash twice or until water runs off perfectly slant • a little salt may be added to the washing water. This will give the butter a bright color and help the separation, Keep temperature of butter room about 55 degrees. When butter has been properly washed it should be allowed to stand for 30 minutes at least before working. The amoc5t of salt used will be ganged entirely by the requirements to of he t marl: t 0 e.i r Sol e e but• ter is madein worked on a separate worker the butter will be weighed before salting and seated Record- iugly. But when salted in churn or combined butter ahem and worker the weight of salt may be calculated from weight of milk ; salting should be uni- farmily done, espeoinlly for export trade. When salting butter in churn one•eiglith ounce more should be used per potted butter than Batting on table. When butter is worked once, working should be carefully done. All little par. titles should be incorporated Tato the mase and not left lying around the tablet When butter is worked by number of revolutions of worker be careful not to overwork it. You may find out the proper number of turns to give worker by oarofal examination of butter 48 boors after it has been worked. If it hoe been aver -worked it will be greasy and show injured grain. If not worked enough it will be streaked. If butter is made for export nothing but a first.olase paoknge should be used, it should be lined with parchment paper ; a little salt may be put in the bottom of the box, After paper has been brought over the top of butter n little more salt may be sprinkled on, the covet of packages should rest tightly on this. Butter should be tightly packed and the package should be air- tight. Keep them otaan by using canvas smoke which will aid in Belling the butter. Give the creamery business your most careful attention. Keep everything sorapnonsly Olean and eaooees will surely f ollow, T. C. Rogers, indenter in butter. making at the Dairy Saheal, Guelph, read a short paper a° the subject of "Pasteurizing," and George McDonald spoke on the "handling of Gassy Curds," The Nominating Committee's report was then presented and adopted, and the convention adjourned. White Stav ROYAL MAIL STEAMSHIPS. Between New York mitt Llvespool,l vin Queenstown, every Wcdnosday, Ar the steamers oftbis lino carry ably It etrletly limited number itt the FIRST and 50500:1» sena: aoeonn erintioue, intending passengers aro reminded that n° early ula- pltoabiots Por bertha is ueoessna'y at this sea - eon. Tor pinns,ratos,eto„appiyto W. H. Kerr, aaa ra4o, o aza i er~sa A Happy New Year to Alz...4 Just to hand first Shipment of English Prints ANO -- G-inghams --AT 1 SM. OWE 11 1 Call and see our stock of 'Blankets, Sheetings, Flannels, Tweeds, Yarns, Etc., Wool, Hides, Butter and Eggs taken in exchange. Carding, Spinning, Weaving, Knitting, etc , Promptly attended to at the BRUSSELS WOOLLEN MILL, NEW llichr SVop 1 The undersigned has open- ed up a Butcher Shop in the ma MU, BRUSSELS, where he will keep constant- ly on hand a supply of the Best Meats Procurable, sold at reasonable prices. A share of public patronage solicited. Sm 7 f .LEEI L Meat delivered to all parts of the town. 'CA811 PAID von HIDES. {NCLES British Columbia Red Cedar Shingles AND•— Nor tli Shore Pine and Cedar FOR BALE AT TEB Prussels Es Also Doors and Sash of all Pat terns 013 band or made to order at Shaft Notice, astimatea Furnished boa all kinds of Building. Workman- ship and Malesaal Gttaranteed. P. A , `'.r. cit”