HomeMy WebLinkAboutThe Huron News-Record, 1894-07-11, Page 3anal a: , ar ;Aver.-,
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AN•''C13SE17A.rTC WRITEit 'TAIIKS Or
'Mai 'PREiTTEIt'S AHILITIES Awn
' CHAnACTPR. ,
A,-> ecen writer 1r'ott Ottawa thus
• speaks Of -•the .,Premier—Sir John
Thompson —.
The Conservative party in the past
have been fortunate in having as lead-
ers such Men as Sir John Macdonald
and.Sir John Abbott.. They were leen
who, Wherever their lots might have
been. cast, would have risen to the high-
est rack 'in statesmanship, and left
thtlir , impress tion the century in
which they lived. The caz'eer of Sir
John Macdonald especially was in
Il?any Ways a marvellous one. Th early
years he was a Leader, and with scare-
• ly ,a break he led snccessfdlly, until
amid the shadows of ripe old age Ate
sank; to rest. During all the difficulties
incident to the formative period of
Canadian. history, by the exercise of
his -great talents and by the utilization
of Ins Wonderful powers to persuade, to
mansge•andcontrol men, he succeeded
in collecting around himself and the
truly national principles of which he
was the ,exponent, a party of
great €strength, unity and vitality.
It need be little wondered at, therefore,
that,the hour of his going was feared—
that it Was dreaded as would be dread-
ed the 'fall of a great warrior, whose
wish was law in the ranks he led,
while the balstle was still unfinished.
Only three years have passed since his
death; but in those three years thepro-
bleta-a problem that few had essayed
to solve before his removal—namely,
• that of the leadership of the
party when he was gone—has
been solved, and to -day, hour'
by 4sour, the ranks are closiiig up
around • the distinguished Cauiidian
who sits in his place, just as they so
often closed around the great Chief-
- who is gone.
A GREAT CAREER.
Sir John Thompson's rapid rise in
the field' of statesmanship, so far as
Canadian history. is concerned, finds
no equal•save in the career of Sir John
Macdonald, and even when compared
with the career of that wonderfully
uccessful man, his rise to hisresent
tilted position presents some features
hick mirk it of unique and unpara-
lelled. At a very early age it is true,
Sit > John Macdonald had become re-
cognised as a leader among the people
of old Canada ; but his after fame—
if we may be permitted to use the
word -his Imperial fame, and the love
and confidence he eventually won every-
where in British hearts, were fruits
after he did not gather until many
years of service. Sir John Thompson
• is at present only -turned fifty years,of
age ; he bas been in the winer field of
Canadian politics not yet half a score
of years; but in that short time he has
not only reached the highest place in
the gift of Canadians, but he has also
won worthy rank among those British
statesmen, whether of the motherland
or of the colonies, to whose true hearts
and great minds the most difficult pro-
b1'eris and delicate tasks of the Em-
pire are • entrusted with confidence.
The career of the Premier is one to
which Canadians may point with par-
donable pride ; it is indeed ono of those
grand examples which do so much to
supply history with its invaluable less-
ons of encouragement find instruction.
HIS SPLENDID ABILITIES..
Of course the great• success which he •
has achieved never could have been
achieved without the possession of
parts of the very highest order. Such
parts friend and foe alike adtnit him to
be possessed of. Indeed parliamenta-
rians of g.reat experience and lawyers
in -the front rank are not slow in de-
claring that his mental equipment is
something marvellous. Nor is this
opinion confined to Canadians. Upon
the great Behring Sea Tribunal, meet-
ing as he did there the chosen men of
Great Britain and other European
nations, his powers were held to be of
the first. Stored with all sorts of
knowledge, widely read upon every
subject likely to be met with in his
varied duties, possessed of wonderful
insight, which enables him to go into
the heart of a complexed question nt
once; the possessor of a logic and
power of argument that are even
cruelly irresistible, he may indeed have
applied to him very properly a descrip-
tion whicli one of his leading oppon-
ents at Ottawa gave of him when he
said : "Sir John Thompson is the
clearest thinker, and the most merci-
less critic that the House has .ever
seen." Only redently honored by Her
Majesty with a membership of the
Imperial Privy Council, the London
Times, the exponent of the best British
T"yopinion, has followed that up by pay-
ing to the Canadian leader the greatest
compliment it had in its power to be-
' 1 t stow by urging his appointment to the
highest court in the British Empire,
�-outside of the British Parliament,
namely, the 'Judical' Committee of the
Imperial Ptr•itish Privy Council.
A coxret 1tE.NT TG CANADA.
These facts alone are evidence of the
great confldely 0 that Sir John's ability
and patriotism Riive won for him in
the very heart of the Empire. They
are ebnipl,itients to Canada itself, of
whichevery Canadian we feel sure of
whatevl r party, *ill heprpud. Froin
the very", ,fust day° of his entrance into
the Dominion Parliament, the Premier
WW1 rectignixed' as. the peer of its ablest
Weil*but hitt If that'were re true a his Oei-
tion then it is equally true than at
present in, theundivided judgment of
the House he stands head and shoulders
above any of his contemporaries:
Each session indeed he has given
evidence of being possessed of a reserve
force of mental' power that surprises
1
evert those' whO havo a ,preolated. hie
al:Malec niost-highly,
' f31S, MOO egfAlt CTE13,-
1 Lont:l1 powors alonew
, •h0WeVer, orld
Bever have ,given • him .the •unbounded
eSpect and cuntidence ;he 012,1t0' 'from
holo ' io know lii►rt. ll.est. * 1 oittinate
ytha.tither traits of his; eliarenter ,oro
it keeping. ?.1lo is the. soulof honor;
his word is tL bond, slowly givont but
acredly kept•; to this his bitterest
;appponents are ever' ready to subscribe'
W? hethor as • tt j?tdgo! .in his. ,nit#ive
Province or 8,51 aaliiernbez` of itsGovern-
hent, and for u :Outwits Premier, his
ionesty 'trf purpose and •,purit 'Of
i
l�. 7 6 4for Ol H
I t t7
rrrot ve hw_. nH .tt a n .,nen , e.p,.
t�uestione(l. His' tublic career in 1�TOVa
00,Otia is one ti. which'. he can look back,
'with pride and upon which •his fink*,
is can look with pride, as• well,. • It was
ii career of clo'Settvomitirny, a+reduction
xf provincial expenditure, ri Wiping off
tf provincial :debt, and. above all, of
(,lean • and above board 1)usiuess
methods. If our readers will stop for
a reotiaent to think, they will renmember,
that against, his administration of
affairs in that province, they have not
sen the shadow tlf an insinuutiotl cast
ly his opponents... Of his career in the
argger field of federal politics, when it
s finished—#and we hope that it may
ong continue=. -the same will be told if
the truth be adhered to.. One of his
opponents not long ago;gave valuable
evidence as to the• ]:'relater's character
as a public man. • '
' .THE TRIBUTE ()VAN OPPONENT.
When he was discussing a measure
that was talked of being introduced in
Parliament, he declared : "If Sir John
r`hompson thinks it is right he will
upport it, and if he thinks it is wrong
all the force that can be brought to
bear upon Win will not make him
withdraw his opposition to it." This
we submit is just the kind of a man
hat Canada cannot afford to lose from
u .il
a leading place in her en nc s—a man
who cannot be persuaded Into a deser-
ion of what he believes to he the true
ptinciple,of public policy, by which, in
the interests of Canala, he should be
guided, by either political expediency
or the demands of any class, sect or in-
erest, however powerful, to aid him in
he retention of office, or however
powerful to injure him politically if
their demands be not acceded to --a
man who is prepared to stand by the
right, and, if necessary to go down
vith it for the moment, but to stand
by it still.
BROAD AND LIBERAL.
But with all this strength of character
and will power, Sir John Thompson is
not in any .sense self opinionated or
contracted in his views; indeed, men
of truly great parts such as he is poss-
essed of, can be, neither the one nor the
other. Those who know him best say
that he is always ready and willing to
isten to argument and to be convinced
f good reasons are given. This indeed
must be the case or he never would
have been able to win, as he has won,
the love and admiration of those,
whether in. the Province or int.heDom-
inion, who have been associated with
him most closely. In his sympathies
he is broad and liberal. Indeed a
gentleman who has known the Premier
intimately, both, during his career. in
Nova Scotia and at Ottawa, and who
has had an opportunity of seeing much
of his home and private life, declared
to the writer of this article that he be-
lieved hien not only incapable of •pre-
judice or narrowness of viewswherever
such are to be found. Certainly his
public acts have borne out this opinion
of him. Dealing with many delicate
natters, matters in which his own
political or religious opinions have been
expected by. some to have colored his
judgment .nt certain extent at least
g e to a
he has displayed a broadness of vision
and an impartial rectitude of purpose
that. have challenged the admiration of
til who have watched his course.
NO HUMBUG.
Another notable feature, of the Pre-
mier's character is his aversion to hum-
bug. in any form. He attempts to
please and satisfy, not by sweet words
that mean nothing, but by a candour
and straightforwardness that must in
the end win him golden opinions even
among those who find humbug not un-
pleasant to take from great men.
Every one .who talks with him feels
that he is in the presence of timan who.
means what he says and will say noth-
ng that.he does not feel. •
This Wait of his character carne out
very prorninently in the answer which
he gave to' the temperance delegation
that interviewed him recently. Well
known as he has always been—as an
outspoken friend of advanced legisla-
tion in the interests of temperance and
higher morals, he would give them no
promises. Put briefly, his answer wits
this: "I could humbug you if I liked.
but I have too mu.,h respect for you
and for myself to do that, and there-
fore I must tell you there are grave
difficulties in the way of immediate
legislation such as you desire." •
When the deputation had withdrawn
and was on its way down town, one of
its leading members remarked that
"the Premier was hard than to get a
promise out of, but once it was given
it would be worth something."
Whether it was intended as a compli-
ment or .not we' cannot say, but it cer-
tainly was one.
A STRONG BRITISHER.
Outside of the points we have referr-
ed to, the inain feature of Sir John
Tompson's public career has been his
sturdy Britishism. He is an enthusias-
tic admirer of British institutions and
British methods. He is indeed a
warm-hearted Imperialist, proud of
Canada's connection with the mother-
land. hound to maintain it, and ever
ready to adopt such methods as will
aid towards the consolidation of the
Empire. In this regard as in all others
he is a•worthy successor of the old chief-
tain, whose expiring battle cry was for
the perpetuation upon the American
continent of British institutions.
AT HOME.
In private life Sir John Tompson is
essentially a domestic Ivan; he is
devoted to his family, and what time
he can snatch from the affairs of the
country is spent in their midst. A
genial home atmosphere pervades the
unpretentious house in which he lives
and everybody who crosses his thres-
hold feels immediately that he is in the
hoose of a man who, if he were to con-
sult his own tastes and desires would
u
wuietl leave to others the wearin and
earying duties of public life, g and
devote himself to the pursuit of a pro-
fession of which he is undoubtedly the
greatest living Canadian member, and
to the enjoyment of those comforts and
MILK xoit LWTORIESR
Rut. i FRO:.' MAKING OHg184. AND
RftgAMERX BUTTER•
•
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+�rM 1 1 ,>G. •
or trutultigl-Ontarlt►. • ACrteatltarali
taltll.
tie ilfc►. aloty.
Tl►at the cheese, aim butter -makers
may be ahla !i9 make, an ,A, h 1article
of cheesand e butter, itis esttential, tl.►.at
they tie ,e,uppUlea, wItli flret-clites raw
materiel. It to intuit as impossible for
141'
• fui r1tulo dealer to jw ke, excellent
furniture gut ct' decayoti, wuritL-eateu
lumber, or the manufacturer' of "ail
.wool'1 goods to make them out of
shoddy, tis it is fora maker to produce
fancy cheese or butter front bad tnillc,
A. cheese -maker of :several years' .ex,
perienee said to tae xecently that the
Chief faults, lie found with the mill:
supplied' in his locality wore; 1, want
alteration; 2, lack of straining. '
In the older cheese and butter sec•
tions, these two are doubtless the points
chiefly neglected..
, Amur:siN Or 1411L11. t •
To aerate Milk is to ,put air into it,
hence the importance of pure air where
this is done. Not only this, but aeration.,
implies the driviug . off of gases that
may be already it the milk,These are
most easily driven off while the Milk is
fresh and warm, and for this reason
aeration should, be done at alias after
milking end before the milk is cooled.
Proper aeration' will get rid of any ob-
jectionable odors that may have conte
from the cow or food, Where paying
by test is practised, aeration and stirring
will prevent the cream front rising, and
consequently the Milk will give a higher
a%erage test and one more uniform.
HOW TO AERATE.
It may be done by dipping, pouring or
stirring, or by the Use of au aerator.
An aerator properly used is a help, but
abused, it is a hindrance. Simply run-
ning milk through an aerator once after
milking without any further stirring is
not sufficient. It ',Mould be stirred two
or three Wawa at intervals of 10 or 15
minutes after being put through one of
these aerators and again before going to
bed. Not only to improve flavor should
this be done, but also to prevent loss of
crea117 in the vats, especially in the fall,
when milk stands some time before be-
ing set. •
Some keep their milk over night in
pails hauging on hooks. Tuese hooks are
fastened to a strong pole or scantling
supported by means of a couple of poste
in the ground.
_ The morning's milk needs aerating as
well as the evening's.
Do not buy an aerator that is not
easily cleaned. Otte good maker in
Western Ontario does not advise the use
of aerators at all, for the reason that'
patrons do not keep them clean.
A good'tlting for purifying milk may
be -made by taking an ordinary shallow
milk pan made of strong tin. On the
outside bottom of this, fasten a handle
about 2-1 feet long, Punch 8 or 10
small holes in the bottom of the pan.
In using, put the inverted pan squarely
down into the lmilk and allow this pau
of air to bubble through the milk.
When it ceases bubbling, draw out and
then insert again. Do this a dozen
butes each evening and morning. The
evening mills. should be treated about.
three times in the foregoing manner,
once immediately after milking. 11(011
in 15 minutes, and again iu about half
an hour. Stir before retiring for the
night.-.
STRAINING.
Straining should begin before coin•
lnetcing to milk, by brusuing off ail
dirt, hairs. straw, etc„ from the udder,
teats and body of the cow. Let it be
the duty of some one person to go over
all the cows with a soft brush, or a
damp cloth, before the cows are milked.
How to strain: An ordinary wire
sieve strainer does very well, but we add
to this by doubling cheese cloth or 11110
cotton so as to have four thicknesses.
Lay the cloth across the bottom of the
Strainer and then fasten it on by •means
of a tin ring which - 8111)8 over the cloth
and bottom part of the strainer. For
quickness we use a strainer' that a pail
of tiiilk may be put into at once.- 'This
sits. -in -a wooden frame'over the can.
Some use a woolen cloth to strain with.
Cloth of somehiud is necessary to catch
hairs and flue dirt. • This cloth must be
kept clean. Scald it thoroughly each
time after using.
Why Strain? Cheese and butter are
articles of food ,to be eaten by temp and
worsen.' A, great many forget tits.
They seem to think that it doosltot make
any difference what kiud of miik is scut
' to the factory, judging from what way
be seen on tate strainers of factories. It
all goes—well, goes somewhere, and
they do not eat it,
OTHER POINTS TO BE OBSERVED.
1. Keep none but cows that will give
at least 6,000 pounds of milk or 250
pounds of butter•a yea'. Weed out the
pour ones and replenish the herd by
raising calves from the best. Send milk
to the factory from none but healthy
animals. When a cow shows symptoms
of not doing well, bite should be separated
from the rest of the herd and her milk
not used for food.
2. Colostrum; or the first tnilk after
oalviug, should not be sent to snake
either cheese or butter, Not until tete
Oft1t day does the milk become norrual.
Previous to this it contains a high per-
centage of albumen, which is of no use
to either the cheese or butter -maker, but
is a decided hindrance.
3. In the spring and . fall, while the
cows are in the stable, it slionld be kept
clean. To keep a stable clean. the fol-
lowing are necessary : Two brooms—a
stable and a house broom ; tight floors f
land plaster for the gutter ; lime for
sprinkling around the passages; white-
wash for ceilings and walls. L •t the
men borrow a little whitewash and a
brush for an hour from the women this
spring, go down to the cow stable, sweep
off the cobwebs that have accumulated
there ever since the stable was built ;
whitewash 10 square feet, and then if it
is thought to be a waste of limo and
Iabor, don't do any more this spring, but
observe the contrast with the rest of the
stable. A cow stable is a plece for a
cow to live in, not to exist in; The
health of men and women depend, to a
large extent,upon the- cosy ; the health
of the cow epends largely on her house
being properly aired and cleaned.; there-
fore the health of children and men de-
pends in a great measure on how the
cow stable is looked after. Aim to•
keep it°'as clean and pure as the house.
In addition there ie need of some
handy method of cleaning the stable
twice a day when the cows are in all the
time, and somebody to make use of the
pleasures that are only to be found things mentioned.
around a homehearth.
r
0
A
4. Wltils, hs thea table.. cotys need.enr•
Tying and brasbing,onos a day, If more
time Is sp. 111 in bru,9hing tliq cow ,and.
leas; if neotiseary' in brushing haraos,� 11
will. pay bbtter,et present., ,
Feed - nothi,n;g•, but • pure, sweet,
clean. • wholesome food, ..•Vnytllinlr
which gives a taint or bad flavor' to milk
;$hould not,be, given, o oQwa. If a taint,
er;favor io the, milk is caused by rite .
lfotxi, «pili be 1 te,ivoen tlrawrn
from thite scow It 011$U80(1rst by
wh$eu16 for-.
mentation, it wil1 grow woiesti no tiie.
ir •ri ke t is r 1
rxrli . t B , The xe?nedyy l`et the latter
la steam. noses ella4: aoal.ciitr txater lit .
as hi i , Ii g
w..l t g >< a Itt4nglle:rrnd strttitners. , "Ile;'
following foods aro prapibited in Pio
dairy . Sour grower& grains, distillery
slops, Swe'd4 turnips and tops, rape,'
soar mould Simco, niuety..ureal, .elenp-
iugefoul- the i• eree stub10, and lay oy.
glass having bad:etnellinl; _weeds,duct►
fie leeks or ragweed. .allow caws 110 -
esu 10 plenty of pure water and sa1G at
all times.
tf. iilitl.in>r ,loads to be thane' by clean
pprsons, 111(1118 8114111(1 be washed be-
• fore commencing to milk, I:lave a
W ash imam, sortie 800p, water aud a
towel it1 • the stable and use them.
Clean aprens'to put on while milking
will be useful, Milk each cow regular-
ly and milk out clean. It •will pay to
"t}tt•in" the cow a tuiupte longer than
usual, if you are being paid by test.
7. After straining and aerating., -the
milk may 'be cooled for the creamery.
For the cheese factory' it is notaieces-.
nary, except during very hot weather.
The milk may as well be ripouing while
the tniticer''sleeping, as to have i.im
sitting around waiting fur it to ripen
Outing the day.
8. Set the Milk in a place where the
air is pure, and in winter where it will
not freeze. Milk should be protected
frotn sun and rain. These are good iu
their place, but poor things to enak-o
cheese and butter out of.
9, The milk stand sl,lould be 100 feet
from the barnyard and frotn where
pigs are fed. It shouldhave a cover al-
lowing a free circulation of 101, at the
same time preventing the milk from be-
ing Iteate1.ur allowing rain water to get
Into it. Rain water is said to spoil the
flavor.
10. Milk wagons should be kept clean.
The boxes or racks for holding the cans
need scrubbing ith hot water once a
week to remove spilled milk, etc. This
is especially necessary where whey is
hauled on the same wagon as the milk.
The odor of some milk wagons is suffi-
cient to taint the milk. The horses need
proper grooming that no odors from
theist may reach the milk: The driver
and his clothing should be clean and
tidy. Cans of milk protected front sun
and dust while on the road will reach
the factory in better condition than
those without cover.
11. • If the can is ten years old and
rusty, leaks badly, has a dinged cover,
and spills one hall a gallon or more milk
every day it is sent to the factory, should
you continue to use it? Will it not pay -
to. buy n new one?
12. Where possible, insist on the whey
being returned iu the milk cans. (Sour
whey, alone, is an excellent article to
keep pigs in good squealing condition).
Let it stand in the can until just before
commencing to milk, then empty, rinse
very slightly . with. warm—not hot—
water. Pat 1110 evening's milk at once
into this can without straining and
aerating. If it gets to the factory before
it sours, step into the factory about noon
and hear the cheese -maker give an ex-
hortation en grassy curds and whey
("bucky," some call it) flavors. Observe
the look on his face which says, "If I
get through by 8 or 9 o'clock tu-night,
1.11 do pretty well." Come round again
in about a month and see the buyer lodk
at the cheese Made from the vat into
whiel but one can of suck milk was
emptied. and notice hint set this cheese
aside for further inspection or a lower
price. Tie may refuse it altogether for
export. It will do for the home market
and will have a great tendency to de-
velop home consumption.
13. To wash milk pails, milk cans,
strainers, oa ., they should be first rinsed
Au lukewarm water, next washed with
hot water, and then be scalded, !after
'which, put them in a nice place to air
and dry. Do not wipe dairy tinware
with a dishcloth. Make a bonfire of all
the old dishcloths that are used for wip-
ing dairy utensils and the flavor of the
mills will go up,1Q per cent.
14. Milk should be sent to the factory
of the starts quality as given by.the cows.
Nothing should be added to the milk and.
nothing taken frolu it (except bad odors).
Removal of cream, keepaiig back "strip-
pings" or skint milk, or "first, milk,"
should be prohibited. It is as great a
crime to keep home skint milk, or the
"first milk" froth, a cheese factory as it
is to keep home create or "strippings."
Adulterated milk is milk to winch any-
thing has been added, or from which
anything has been taken. Personsoffer-
ing for sale such milk should be prose-
cuted.
15. The patrons having done every-
thing to supply the makers with good,
pure milk,.11 is the duty of the factory -
man to make first-class goods. Patrons!
step into your factory' occasionally and
see that everything is neat and clean in
and around it, and that there rs good
c:,eese or butter oa`the shelves or iu the
storerooms. If it is not so, ask why, and
if the defect is not remedied, insist on a
change of maker next year.
Nuke a Clod Crusher.
The clod crusher here shown is wor
5 years subscription to F. & H. To make
one take three light poles 4 or 5 in. in di-
ameter and 7 or 8 ft long; also a plank
12 or 14 in. wide. In front two pieces.
4x4 are bolted across, each- piece being
notched, This rough evenor will crusta
lumps, even the field and, smooth the
horses' tracks.
In Sehatf of Itte Baby.
Do not discourage baby from using
Ids muscles because of rumpling„ his
clothes or even taking the shine off t110
furniture. Iiia little limbs are worth
more to him—andperhaps to you, too,
when, mothers, you are old and have to
depend on'them-••titan the polished legs
of your table. Little girls have to play
an all-important part In their lift espe-
cially when they come to work for an-
other baby life. So do let the gide have
some muscular development as well q9
the boys. --home Queen.
i1'islon o" o, Suoc a soxs,, o a a esA .d'o •s'o....
..he undrel ned bave boa lit 1ba stook,' good wilt and. interest of Jatnes
Andersge, and the atom w.ffl liereaftbr,lie known :as the
1V ovei Restaurant C'��rc�l , ti:1rnt
n w Om will keep in stock everything t •
1! found in firet,,eiStiff.
taurnnt and Green roger ,, and b strict itiitention to ..sines n
� Y �' ba d and cpurtes
hope to receive the continued patronage of all old customers. I
TTASN
0
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4
And its order to de so they want the very best they can get. We
have anticipated theft desire by purchasing the choicest,
OPLE
M . , �T LIVE
Groce.a ies, Teas, Sugars Canned Gods, Pru' s &
,Having have 35 years exporienoe, think we know the wants of the
people pretty wail, Our stock embraces everything found in a
first-class grocery, and we will not be undersold.
7Te have a Beautiful Assortment of
• FANCY GLASWARE and CROCKERY
Special Cuts on SUGARS and TEAS in large lots. ' •
0
J. W. IRWIN Groeer, MoKAYBLACK
> CLINTONCLINTON.
WILSON & HOWE
THE LEADING BAKERS and CONFECTIONERS,
OPPOSITE THE MARKET, ALBERT, ST., CLINTON.
J3real,:, Cakes, Confectionery, Src.,
of a superior quality, at the lowest living prices.
of the Ver Best Qualityat .the lowest possile.
OYSTERS y r
price.
it c ]a dG IIC).v Te,
THE NOVELTY BAKERY & RESTAURANT, CLINTON
Thanking my numerous customers for their liberal patronage in the past, and
to merit a continuance of the same. I always sell the best at the very
lowest price. t
OUR CROWN BLENDS AND RUSIAN BLENDS OF
PURE INDIAN AND CEYLON BLACK TEAS
Have been thoroughly tested and as a 50e. and 45c. Teas cannot be surpassed
in Excellence of Quality and Flavor.
CANNED GOODS, BEST BRANDS AND LOWESr PRICES.
.Having bought SUGARS by the car we offer Special Cuts in quantities.
IN CROCKERY ws have Choice Selections in TOILET SETTS
DINNER SETTS and TEA SETTS, Very Cheap. • '
FRU ITS of all kinde, Finest Quality. FINE LAYER FIGS 10c. usually
sold for 15c. PURE COFFEE and SPICES. A call solicited.
N. ROBSON. ' 1 Albert St., Clinton
HE HUB GROCERY.
o
CHRISTMAS GOODS on the move and our stock is now corn -
complete. We can give yu nw
VALENCIA RAISINS, SELECTED RAISINS
& CLUSTER RAISINS, VOSTARIA CURRANTS,
PATRAS CURRANTS, PROVINCIALS CURRANTS, i
ENGLISH PEELS—LEMON, CITRON and ORANGE
EXTRACTS of all kinds, LEMON, VANILLA,
RATIFIA, &e., &o. O It ANG Ed, t 1 D
Our usual Stock of- gees and Coffee on band. Call and examine before
you bay.
GEJRGE S
CLINTON SASH, DOOR AND BLIND FNCTOHY.
0
S. S. COOPER, - - - PROPRIETOR,
General Builder and Contractor.
This factory has been ander the personal supervision and one owner for eight
years. We carry an extensive and reliable stock and prepare plane and give
estimates for and build all classes of .buildings on short notice and on the closest
prices.,. All work is suprrvised in a mechanical way and satisfaction
guaranteed. We sell all kinds of interior and exterior material.
Lumber, Lath, Shinges, Lime, Sash, Doors, Minds, &c
Agent for the CELEBRATED GRAYBILL SCHOOL DESK, manufactured 't'
at Waterloo. Lail and get prices and estimates before placing your orders. 1'',l
:,,,i,,,,iy;.POST-OFFICE S'1�ORE, r. 1
SUMMERHILL, ONT. • .g`ir1ra't
--0:1.1.11.
THE
CHOICE GROCERIES. DRY-G000DS, &c,, &c,,
—e_— dtrftt
•Itxv
Our expenses ares low and our Cnstomers get the benefit.•,i tri
We want YOUR trade. It will pay YOL to inspect our stock.', -JR
0 :'atvr
:tfhir
itbSEE OUR DRESS GOODS. Produce Taken•.°Tr
:rni,l
Geo. M. Kilty, General Merchant:;'<<,
THE POST -OFFICE STORE, SUMMERHILL.oio
�_ a•Rni
LAM
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auto
NEURALGIA-,PLEURISY,SCIATICA CURED EVERY TIME `'`f"tl
AND RHEUMATISM .. ,
741E" "D♦&L"MENTHOL PLASTER 11$11,, ',rfrit;
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