The Wingham Advance, 1923-08-02, Page 510011010111000100011
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$L49
I 4 9
CREAM GRADING
What Patrons Ma Do To Get The
Premium roe Grade Cream
(B,' Franic Inel , chief Dairy In-
structor for .Western ()Merle
Emanating from a series of Crean). -
h E
i▪ oydurintiirgs held the early months estern Ontar-
io tthe
present year, a riurnb'er of the larger
Creameries have been buying Churn-
ixg Cream on a graded basis this
season, paying a minimum price of 3
per cent, per. pound butterfat for` No.
2 grade cream, less than; • the price,.
paid for No. z grade cream, The re-
ports received to date, from London
and surrounding. territory creamery-
men, indicate that this matter• of
cream grading has , tnet with Out-
standing success, a more profitable
return='to the .cream . patron, and .a
higher grade butter product to the
crearnerymen.
The : Proviiace of Ontario is now
producing over 50,000,000 " lbs of
creamery butter per year, compared
with'about :7,000,000 nes, in 1907.
Other Provinces have also increased
their. output during this period, Can-
ada now. producing annually over 125-
000,000 lbs. A. profitable market
en I must be.found for: the exportable
r;t l surplus and this market can only be
secured and maintained by supplying
Igo high-grade products,
® .The markets, both' local and export
a are' demanding a more uniform high-
er quality
igher'quality product purchasable on
N I grade to•complete with the creamery,
butter from, other countries, and it hs
•,., felt that it is in the interest of t
producers, , creamerymen and of the
great dairy industry that every en-
tail couragement should be given the pro -
W ' . dtu ers of high. -grade cream which
® ' will' make high grade,butter.
®" In order, therefore to maintain and
® improve the quality of our butter, the
'® "flat rate" system' of buying cream-
!! must be changed to a method of pay -
1111 rnent that will insure the 'production
® of more first grade cream and pro -
.▪ vide that ` the producers - of such
'® 'cream shall be rewarded.
® Purchasing cream on a graded
mo basis will make it possible for the
®creameries to pay .the producers of
No. i cream the highest market price
o. for butter fat, which will be an in-
centive to the producers ' of No..2
cream , to exercise greater care in
® handling and improving the grade.
r A growing competitive.. home and
export market for finest creamery
butter makes it imperative:—
• (a) Cream producers and cream-
eries co-operate in improving the
(B) A more uniform high-grade
butter be manufactured in order to
compete in any market • •
(C) Sweeter and 'fresher cream be
received at the 'creameries. ,.
(D) Cream and butter be purchas-
ed on a graded basis.
CARE OF THE FARM
To properly separate the milk and
the cream; on the farm certain pre-
cautions are necessary, the chief of
Which may be summed up briefly.
(i) Place the separator on a firm
foundation in a room which is kept
clean, well. ventilated, and away from
stable and any bad .odors.,
an ver 3
I" A '
az.•, ens pattern. Shirts,
W manufacturers clearance, fast colors, reg- ® .
IS filar value $12.00 and •2.25, our price to sell , �
quick . . , .. , .51®49
NI
10 d '1V1 ' fine
.cttallty fancy pa
OVERALLS SHOES
Special to clear broken; lines! Broken lines of Children's
of
Special
with bib, your pick Summer Shoes to clear at 89c.
far $x.5o.
STRAW HATS
clearing
ance of our stock c g
® ..Sal
out'at cost price.
BOYS' SUITS
WASH GOODS •
Table of; prints, ginghams,
Voiles and Muslim, on sale at
CORSETS_,
2 doz. odd': lines of Corsets,
Several lines of Boys' Suits to value up to $z.so, your pick for
clear at $5.95• $1.75.
® 1VIEY�l'S BOOTS
Bargain tri 'Vienne strop wear- '
cat rico •75� .
c 3
a
ing Boots, oete price
LADIES' VESTS
5 doz. Vests,'short eleeve, our GROCERIES
ice 25c
COATS REDUCED
Balance of Ladies° and.Mis-
ses'
Spring; and Summer Coats
to clear 'at $5,oO, " 7.5o, 9.75 and:
12,50. -
e pis Soap Bargain -8 cks Comfort
HOSE and cakes' of White Nap -
4.
One table of Misses and Chil- tha and a pure Liners Tow-
-circles
w-oo
-ciren's Hose,;value up to eoc, el for _
your pick 25c. 10 lbs.. White Sugar for • -$1.x5
7 cakes Castile:Soap for
a MIDDIES 2 lbs.•C.ocoa,:for .-„�3c
3 usu. to .leas i osne°,s and Corn Flakes for . ___xac.: • s
Cl4ildren's sizes,:now only roc. Scrub Brush —........----$c-~
l
al
Fermented ox yeasty cream is
foamy, and boils over the cat. It is
caused from unclean separators or
utensils, and from holding the cream
too long at too high a temperature.
• Cellar flavored cream is caused
Ot4.1, absArbing .She o:dere of :vegeta
abler etc
11110101000
a
Illi
Very sour create is caused from *
holding, the cream at high tempera- al
tures, It produces low grade sour I
butter.
pity cream may have the flavor of
kerosene, gasoline, or machine oil
due to the cream "absorbing these •,
odors ` or `through carelessness in VI
handling gasoline or oils about the a
cream separator, - s
Cheesley Flavored Cream is .usually
creazi�:'testing . low in Butterfat held at
u m
high temperatdre which causes the'
curdy matter to separate acid become
lumpy. Unclean separators or other W
utensils may also cause tbis flavor. a,:
Food Flavered,Cream is caused by
the cows eating strpng-flavored-foods. it
Food odors may •also be absorbed' by
the cream. -^
...'l he. basic. pringiple:, pf..,the improye,-
Meut in the quality of Ontario Butter
is the elimination of second and off -
grade. cream. This „zrta,y be ,accomp-
lished
cco{np
lisped:by Paying the producer of good.
cream a better price per pound of but-
terfat than : is paid. to the producer of
poor. Cream:..
Isard&C
Ladies' 'Home Jo mai Patterns in Stock.
•sssu0Iaiumummummoss hismons morin
EGG DEALERS MEET
Report of Meeting of Egg Dealers
and Merchants at Wingham, July ?q.
Dear' Sir:—
A meetingwas held in the Coun-
cil Chamber Wingham on July 24th,.
at which two representatives of the
Department of Agriculture at Ottawa
were present to explain the new egg.
regulations- that became. effective on'.
July 7th of this year. There were up-
wards of sixty egg dealers and coun-
try merchants present from . as far
south as Exeter and north beyond
Walkerton. Mr. R. J. 1NIcNab of,
Lucknow was elected Chairman with
Mr. J. Hirst acting as secretary. „ A
brief introduction was- given by M
J. S. Porter representative of the
De-
partment of Agriculture who explain-
ed how the need of g>•ading and
standardizing dairy products• was be-
coming more and more necessary if
Canada expected to hold her own
the world's 'markets. Mr. Porter
claimed a reasonable amount of suc-
cess had been achieved because of
the compulsory grading' of eggs for
export, which has been effective now
for several years, and the,Departm.ent,
of Agriculture has considered that it,
was an opportune time to introduce a
provision of selling eggs on grade to
the Canadian consumer, for after all
the home market was the most import-
ant. Pamphlets were . distributed to
those present describing the different
grades of eggs and copies of the regu-
lations were passed around- Ann-
teresting discussion followed, great
interest; being shown by most, of the
men present. The country merchants
appeared to be of the opinion that it
would be impossible for them to
grade eggs and the fear was express-
ed that they would be driven out of
the egg business entirely. The law
now compels .the retail..dealer to sell.
his eggs on grade and any• eggs he
has for sale in his.store must be
labelled plainly the name of the•grade
in which they are being sold: The
case -count -plan system was advocat-
ed as being . a possible way out thisfor
the country merchants. By
method they would be enabled to
mark off on the plan the individual
lots of eggs received from the differ-
ent farmers and thus they would be
indentified when they came= to be.
candled and graded in the egg ware-
houses : eventually,, It is : imperative
now that the., egg dealers make re-
turns to their customers for eggs, on
a graded basis and such a thing as
offering a straight price for a case or
a quantity of cases of eggs is now
illegal. Mr.Anderson of Listowel
claimed he was in favor of the law if
the government would see. that it was
enforced. It was here made known
that the maximum fine.for .breaking,
fine for. 'breaking . the law in respect
to buying and selling of eggs was $5o0
or .three months in jail.Mr. Porter
called for suggestions from ,the -mer-
chants• or constructive criticism but
emphasized the necessity of the im-
provement of the egg business and
stated that the only way we could ex-
pect to get better .eggs from the pro-
ducers is to -pay a premium for high-
grade eggs and penalize the producer
who sends in inferior eggs by.paying
him a lower price accordingly. Mr.
Silverwood of London suggested that
lables on one side of the case should
be sufficient whereas, the law now
called for lables on both ends of the
case.. It is pernii'ssable for a mer-
chant or a dealer to; ship eggs to a
wholesale warehouse without grading
providing they are previously labelled
on both ends Ungraded Egg for
Shipment Only." Mr, T. Anderson
of Listowel proposed that clause to
s"liould be revised to eliminate the
fifteen. dozen ungraded privilege.
Clause xo states that all eggs, must be
bought on grade but the farmer or
producer is privileged to sell ttp to
fifteen dozen on a straight price.
This motion 'was seconded by Mr.
Ardless and:carried. The merchant
buying eggs from an egg dealer must
report within twenty-four" hours if
he has any complaint of the grade of
eggs supplied.
It will doubtless` take some time
for the tiew law' to be understood'
properly 'atrd' put - into practice buth
there is no doubt the intentions of t
framers. of the regulations are good
and it is hoped eventually that they
will work out satisfactorily to' all con-
cerned. '
•
. Yours truly,
Uuited Farriers Co -Operative Co.,
0 MI
0 NI
. SA1iE' on M -r. add :~'Mrs.;'J... E.' Ge,'mmill ,Nand
Mie:..' Stanley. Gallaher, from:near other friendsThnlast Bolt andek.
Miss Eva Bolt
Ballaher called on Sunday.
cousin Mr. jack of Wingham spent a few days with
Gallaher last Sunday,
Miss Kathleen Westlake visited her friends around
here. cry from near
sister., Mrs. Wm Maxwell of MorrisMolesworth spent a few • days with
recently.. .
Mr. Wm Walker of London called] her sister Mrs. Ira Neill.
•
1
SPRING f
FEST!VA.
Final Clearage of all Spring and
mei':Ready4tow Ca"a Sunune
Dress Materials.
AvvE oN t' WY BUYING NOW
READY-TO-WEAR
Spring Coats,
S.Prirag Wraps'
Spring Capes
Prices $6.95, 12.95, .29450,
Tricotine and Poriet Twill
Suits, also Homespun and
Cream Flannel Suits •reduced
our
to30 per cent+
DRESSES
`Voile Dresses,
Ratine Dresses
Silk Dresses
Canton Crepe Dresses
Taffeta Dresses
Prices $3.95, 6.95,:9.69, e9.5o
s Dress Materials GreatlyReduced,
•r
1
oi�
UPS it wrth.
°P
barrios
Cherries
iuranta
'ill'ueberrte,
i1tla,bervten
ia,y,i,iee
mod
Gr
boil away yo r fruit?
The delicious, superior quality of the jams
and jellies you. can make so easily with Certo
would alone make a trial well worth while.
Besides, you get 50% MORE from the
same• fruit—only one minute's boiling re-
quired --full flavor and color - of fruit retained
—perfect texture—certainty of success with
any fruit. Complete booklet of recipes with
every bottle
Ifayonr grocer does not have Certo, send
;his name and 40c and we will mail you a
bottle. Write today for revised Certo Book-
let of`73 recipes (free).
�$ow'to> ie
Slice, pit and crush well about 2%
lbs. plums. Measure 4 level cupes, (2e
lbs.) crushed fruit into large kettle, r,
add ine cup water, stir until boiling,
r r kettle and simmer 15 minutes:
elicioUs Plum (baht
and mix well. Use hottest fire and
stir constantly before and while boil-
ing. Boil bard for 1 minute. Re-
move from fire and stir In % bottle
(scant % cup) Certo. Skint and pour
core , , , n .ticicly,
Add 7A• level cups (3 4. lbs.), sugar, q
11. ✓'�,ry Fl.11 M14:, t
Ha'lt'o ` i;l l etif, is"` the Potato Pot in SMP -
a
elect Wage. All up.ta-date bousewl'UOs aregetting
ing
them. So, handy, so easy to manag
e. strainer spout for pouring co `haver Rote
t
u ori tat handle whle leeks thePotDoth
n
1P g.. . , Insist on , S P 'Enameled Warne, ..
straiIna,
as signs, tautd. as .a�oatg 5a: st�l., :: lust say
"A Handy Pot
')Came owned pot
id lnnel„tirnle :ford
tatviliats patutOob an
eat rites bn:. ulexd torr.
oaolkl,n 'o eaea -
ttallolti 't+etaieue ruesiti
all' 40'00014k
4144 j. In r t
is liWa alum dad[ w lei ou •
waao, three coalta, pare *ant wawa airttti
ora ,.w slgsaal Wats,
aa'r : e• , iq ... ,
4eenSiBEt► Ma'1`Y:t
.eaNN�rafatr.-irba4b hii7aaroiaseas
(2) ' Skint each milking as soon as
milked. Temperature, of milk about
95 degrees F.
(3) Regulate the separator to
skim not less than 3o per cent. to 35.
per cent. cream.
(4) . Be sure that the separator is
at proper speed before the milk is a1=
lowed into the bowl, and the required
number of turns of the handle main-
tained
aintained all through the'akimming pro-
cess and until all the milk is through
the bowl
(5) Cool the cream to 55 degrees
F., or lower assoon as it comes .from
the separator.
KEEP THE CREAM CANS
COVERED
(6) Do not mix the warm cream
of one skimming with the cold cream
of the previous skimming until the
former •le enoled.�._
(7) Stir the cream thoroughly.
when the skimmings are mixed.• _
(8), Keep the cream colduntil
delivered.
(9) Wash the separator thorough-
ly each time after it is used.
(to) Discard all .rusty pails, cans.
or stirring utensils, and keep• all cans
and other utensils in good condition
by washing and scalding after each
time they are used.,
Cream testing 3o per cent. fat (a)
Keeps sweet longer;
Icr
(br Less bulk to
cool and haul; (c) g yield of
butter secured, more skint . milk kept
on farm.
All lumpy, bitter, stale, musty, me-
tallic, yeasty or fermented cream it
must of necessity be classed as second
or off grade because it is impossible
to make from this type of cream,'first.
grade butter which commands the
high, price; the producer • as well as
the creamery is the loser, and .the
general quality of thebutter is low-
ered.
Do . , not hold over the morning's
milk to be skimmed at night,. or the
night's' milk to be skimmed in the
morning. This tends to deteriorat-
ion; in the quality of the cream and
there is greater loss of fat in the
skim milk.
Cooling the cream by placing the
containers in ice water cold spring or
well water, insures good sweet cream.
First grade cream may beclassi-
fied as cream which is reasonably
fresh and clean. in flavor, smooth, not
lumpy, and fit for making into first
grade butter. .Its acidity should not
be utore that: 6 per cent. at the time
of grading at the creamery ` where it
is to be manufactured into butter.
Second grade cream and sometimes
off grade cream should include any
lot of cream' which does . not meet
with the requirements specified for
No. x grade. It may contain undesir-
able..flavors and test too low in
butterfat. ,
Bitter cream is usually caused by
being held too long a time, ,
Stale or musty cream is usually
caused by holding the cream too
long in improperly washed containers
for in poorly ventilated cellar or Milk
,rouse.
causethllie flavored cream may' he
ed .from rusty utensils especially
cream W`ai*
N RATINES,
VOILES
® ' Plain and fancy weaves, ,all
® ' the new' shades. Regular $Loo
Sale price 69c yard
t0 1.50..
at
SILKS
TaEeta Silks, Alltyme Crepe
Silks,, Canton Crepe Silks, Duch
ess satins. Prices 5.95 •to 3.95,
a yard
GINGHAMS, PERCALES
CHAMBRA.YS . - . .
ons latest shades
All this seas
and patterns reduced 20 per cent
MEN'S CLOTHING AND FURNISHINGS
At Real Money Savin PrlceS
Silk Shirts,
SHIRTS—Pongee
all sizes,. with collar to. match,
also fancy printed negligee shirts
Prices $x.39 to 3,69.
SUITS—English Grey Wors-
• ted Suits, English Navy Serge
Paint
h Tweed Suits, Hats,' Caps, Ties, Underwear,
s Suits, Scots 2s o
Socks at Special Prices.
▪ . Beach Suits.Prices $14.50, .5
is to 31.5o. , ,
isa
King
Wingliams
,omni® ®®a®® sss ss, ' s ssssssssssssss sssoi sssssse
Adverti e in "The1, dv nes an ,.,, Get
i• esults.
onawsoososeew
Ont.
HUMAN NATURE
Say a billion stars, are in tate sky,
Andsurfs not a soul will doubt. its
Say the a million miles high,,
:
And they'll all agree about it.
But hang a sign that says ''Wet paint'
And to your indignation,' , F
Everyone Will' say; l t ain't*
they've tb.uk trvotagatloc.
`4Le
GOOD MONEY IN GOOD FARMING
Get to k
'
8 the O ��,R h' g
srlrk�.
INE years ago Canada's na-
tional debt Was about one-
third of a billion. It is more
than two and one-third billions
today:
Our debts . have greatly in-
creased --our
n-creased—our revenues must
also go up. The farmer has to
bear his share of the increased
burden. That means he must
increase his revenue.
Complaint has been heard
.that farmers under present
conditions in Canada cannot
rrnake farming pay. And yet
many thousands r f Canadian
farmers do make it pay.
How is It Donee':
Patient and industrious " carry
on" will do wonders, but some-
thing more is needed. Too often.
"patient industry" is coupled with
"dull persistance in poorly
thought out methods.
Farmers today more that ever,
must plan ahead, as well as "plug
along"; indeed they have no op-
tion, if they wish to succeed.
Co-ordination of head and band
will mean real success. Farming
in Canada has paid and pays now
on many farms. It can be made to
pay on almost every farm. Cana-
dian agriculture has passed through
IOW profit-making eras succes;,-
fully in the past and can do so
again.
Crop Returns Should be Increased
On the Central Experimental Farm at
Ottawa some crop costs and crop profits
in 1922 as contrasted with all -Ontario
average crop costs and crop profits are
given below. The a11 -Ontario: figures are
in brackets:
Cost per acre Profit per acre
Hay $21,13 ($13.50) $11.21 ($5.09)
Corn for
Forage $47.50 ($33.75) ' $10.38 ($2.86
Oats $26.47 (($19,32) $ 7.33 ( .04)
Experimental Fas rms in everyan rfront ee Dominion
province.
Experixnental Farm crops are
sometimes claimed: to be produced
at too great cost. Thousands of
experiments, however, show that
increased cropping costs wisely
applied up to a reasonable point
always. increase crop profits. This
is true on the Experimental Farm
a -•-and on any and every farm.
11,
9
With the increased cost of pro-
duction, the higher standards of
living now prevailing • cannot be
maintained by poor farm inanage-
ment, "boarder" milkers, scrub
beeves, poorquality hogs or non:-
profitable
on-profitable hens.
That even under present condi-
tions profits may be made is testi-
fied by many skilful, observant and
non -plunging farmers, who believe.
:more in the policy of "slow but
sure" and "pay as you go" rather
than speed, with excessive bor-
rowing and the often consequent
disaster. '
The results on our Experimental
Farms also bear testimony to the
valueof thorough, skilful work.
The Farmer Must
Manufacture
But crops alone are not enough.
The farmer must change his crops
into less bulky and more high-
priced products—milk, pork, beef, .
mutton, poultry, etc.
With fair yielding cows dairying
shows good profits in Canada. The
average .:cow has increased' her
yield 25% in the last ten years.
She can quite readily go up an-
other 2'S% and more, and there's
where the profit lies. Better feed-
ing, better selection and better
breeding will do the job—feed,
weed, breed.
To do better feeding means
better pastures and more generous
supplies of palatable roughage.
Short rotations including clover and
ensilage crops (corn, sunflower,
pea and oat, etc.) will provide feed
in abundance for both summer and
winter. The experiments and in-
vestigations whach the Doinitlion .
Department of Agriculture have
carried on prove that farming
scientifically and systematically
undertaken will pay profits. The
records and •particulars of such
work in every province are avail-
able to the Canadian farmer..
Aro you growing grain, or pretecinE
seed or interested in fruit? We. eon
give you information that will help you,
Do you breed live stock? Are you keep-
ing dairy cattle? Are you interested in
poultry or bees? Ask As for Informa-
tion. We have some that will help you.
We have published and hove for free
distribution S'OO different reports. but.
letins and circulars dealing with matter,
of interest to you. Ask for what: you
west, oY for a' Ilam; Of our 'pu'bllcat4one.
We shall have something more
to say later. Meantime at rite the
Department of Agriculture Ota,
taws, about your probleatas.
�}p
Authorized for publication by the
Department of Agricultl'tro
Dominion g
rw. n.1110Tn1IcWErA.„ Minister, nr.,n.n.pt/SIOALE,Depttly levitate,
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