The Exeter Advocate, 1922-7-27, Page 4V VT'VTVW7V1
The Exeter Advocate
Sanders & Cress , Proprietors
EN'TR, ANCE EXAMS..
Continued from Page 1.
Subscription Price -1n advance, $150 a v,•d—Agnes Creery, Harold Prance,
•get' year in Canada; sem a the Mildred lioutly,
United States. Ail subscriptions not ?to. ?—Elgin Hera (i8,) Ross Heru
paid in advsntie 5t -t.'. "aa:ged- • (A.)
40, Ike-- Perna Hazelwood (A,) I filue
Pullen (A,) lenneth Steven-
son.
, No, 8 lanione .-Cernatt, Gregory,
Centralia' '%tckeisnaitla Tp.
i No, 1—.Beatrice Madge-
-• u No. 10—Campbell Eyre, Ray MeI in -
Ore Wednesday anenvtag, July .19th
TI TJRSDAis, JULY 20th, 1922
nen (B,)
St, Martin's church, South London,
was the come of ?. pretty 'tt edc1 , t
when a forager Centralia. lady, Mica No
May Fia,nl:on, (laughter of '11r, and
Mrs. Patrick Haat ere became the bride-,
o± James E. Ryan of Chicago, R.evt Fr.
Forster of mating The .bride was etel
tended by leer set rs, Miss Margaret
end h1iss Rose, and also ;hiss Madeline
Q°Brier. of St. .Marys, as ,flower girl.
The groom was supported by bis brae':
Veer, Leonard of Chicago Atter a
'leafier larte.l:eon the young couple left - #onday, Ju 24th, 1922
P:: a trip up the takes, and o:a ¢heirre- • A. -egular-meetva ce the Municipal
tura wilt reside in Cli`.:a oc Ohie 'C auric -.a. :absent, Councillor Eger-
$r:e,44a here will wish then every baps ington and ,Davis. The nriautee •of 1b.
,f%ness end prosperity. eneet.ng .'sold July 10th ,were read. and
:,‘1rrs- titian. Osie, who- has been sick aoProred.
„t tar la(trae el her parents rn Match'• Correspondence was read as folio=
ell, he,e returned- home very much ineet. Frena The Indepeptdeat Concr€teRipe
Mrs. and ,hiss Bagshaw of Toronto C•oullealay, Ltd-, Woodstock. re en -
at one: tiiam r:4140.:it4 sif this r'orn- .gu:r)- for• ,ariees of sew e'- pappe. The
imi,'tnt: , are v1141 -.01'a at the ',+zine oi' letter wee lea er.e41 toethe J. E, Rtes•-
dr and 41rs. A. Hicks. sell - Company, Toronto.
Rev. and ;firs. w:xt_ele r and fancily„ A. :notice from the County Clerk, G.
have returned Holme, after their vas •W- Holman, with statement of the
cat o;a, Mr. Sinclair tool. charge , of •County levy for County purposes for
services ort Sunday. , the year, as Sollows,-
Mr. and Mrs, til R1l'sott and am Iy General County purposes
with :hiss T. Elliott, visited friends Highway hate
at ..Stratford Jawing the week-end.atesstl eliehway hate.
Mr- Jes T.:0,W, fernawsly of the Moi-
stens- Bank here.. is spending a, few -Total $2960.10
tl,eys renew a�t old :acqua;.ntancs, in the Air- .1•••.s., HUl asked ,tor :tri electric
elites ee i ebt t•, he placed at alae aerner sof
i� s:sit°ng
Al: s Ra�utledp+ os urielt Mara, and Min Streets. Held 'aver
with Me and Mrs. J. Rout:ed a this 3 future consideration-
, eeke cu S t,a re Civic Holiday. The
Ir J. Se reeseee acc:ompaai d: bye °eavw was instructed to proclaim Moe
couple. o; frie=nds enroute to 'the Redd (it} August gth, as a Civic Hvlitlaav,
Sunday =,4art the misfortune, "to run Jai; alessrs Ravers, Stewart and Min-
cer .into a dsti.le and had to have eev- zea waited on the Cott ae.1 aslant', .lar
w r..l st tele- prat ::a lois hand awing to "lea service oaf water for the Bowl -
Injure reecived, es well as ;taelete T'a 4 -":rist Greer,. Held over for future fon-.
car t arts desultl4 danaagecl. s:de.ra art.
Flax palling 'las commenced, and It, The following. accounts were re-
OW
e-> : d many Intlante, are being brought 'exalt and ordered pad--Cec:1 Ford,
;y,:re Aa: Alza s;:oa . labor at cemetery $13.5; Percy Hew.
M., a 'ti`a:i.ii a i.17,:,:i.3 's ciiiitizig her °tt, lwbvr at cemetery 14 1:11 Jain
wale egad aunty Mr and ,\Ire- William Ford, flowers• ,13:.35 ; Hervea t 1iar-
T;iodg rt, al 1~seter shy, public/ library ac 50c., cartage R,B.
5O.7,; Peeler Coleman, teun labor R.11,
-5,50; Ontario 1eias. Co, 55,50; T. limit --
deft 11.00; R. E. Davis, 5,503• Fred
I3atwd.en 2.75; Clyde Heywood &Q0;
John P u- ons, labor 16.50; L. E. Day
19.00; R. Quance 14.00; E. Appleton
Mee Buehler end daughters,Mare10.00; John Norry 8.75. Paesed on
+notion a: Hooper mad 1'ranels,
sari,* eed \lv n n' Butfale. are vis. •ALdjourntnent by Francis.
1i .:tial; Soha tl, n-.1 airs. Fred. Peter jos.See;or, Clerk
mess t ); cit Wallin epeht Monday in
London.
Met Jar. Smith :;nil two ehldren are i,
visiting he: parent:,, -Mr. • and Mrs. t
Jobe l IT: Ate b i Focal News
Me and airs. i:, H. Gage of Detroit'
are tit -s week v'it ng At the 'sn;ala of 1
Air. isild airsIi Jio:fnran i Fre Precentien, Day has been an -
.I 1 gr'uz ?a:n.m r o her
Lite peoclam nettaced for OLtQciticensAwillrbegre-
Is speeding ,fen days with her ntoth-
- Mrs.. Ii «'Bier,. (tared to inspect their dwellings and
\Ir.:ind :Airs. Ii. Hoffman ;utd nam i reinave all conditions likely to cause
t
fire, The i -ns colza, ie also, to be -
a
t` zd :fir. �nl \Ir f . Ga;;. .pint r,;td t:} factories,epublir building ,
:Sunda 'n 1 .'sore
1I-sa Pearl Tiernan visited in ,tr:at- � warehouses,
-ehoher ses,tutitheatres,
atr s, hospitals and.
ford and London over elleArc ckaead
Mr. and -Mrs. G. Oeatreieller, bfr
Hibbert Tp.
-Gordon Fowler (A,) Lloyd
Hogarth, Mary 'MacDougall.
Mary McKai.g, Hilda Robins,
Gladys Way.
Exeter Council
$16/4.60
1076.40
269.10
Dashwood
J. l:emrrnan sad ,..‘tr. Geo. Kellerman C° ATTLE EMBARGO LIFTED,
attended the G den weddin anniver-
A. very important set has just pass-
sary of a sister is Michigan last weeks ed through the British. House of Com -
:Sirs. j. I:ellermen. has returned from
a v: ;:t with her .daughter in 'Toronto
Mr. and Airs. Ed, Stoll and family
of Kitchener riled Mr. and Mrs. Ilar-
tle Spencer and family of Stratford
seeent a few days at tate home of (G.
Ediel :fe. .
Bliesen :-as commenced large ship -
meat o ►, tth ;.n:hracite and soft coal
te, Caned: to aleviate the shortage
caused by the coal strike in the Unit -
mans which allows Canadian cattle to
be shipped into Great Britain alive.
Canadian cattle, up, to the present,
lure only been admitted into the
country to be slaughtered at the port
of entry Thus new Jaev twill be a(dis-
ttnct advantage to Canadian shippers,
and farmers likewise will derive equal
benefits„
MOTORING RULES.
When a man in the wrong insists on.
ed States. This will be good news the right-of-way, let blurt leave it. You
ca•n't.argue .with a fool.
to the many who have not yet {got Get the hand signal habit. It pro -
their supply. tests you as well as others.
eefi en The man, behind wants to pass
slow down end d a-' aver.. It is safer
to havie him ,speeding ahead of you
than alongside you.
HAVE YOU A FAMILY?
Tjais is of Importance to You
Niagara Falls, Ont.—"Three years
ago my son, Gerald, had a severe at-
tack of yellow
jaundice. I tried
three doctors but
they only gave re-
lief for short peri-
ods. As I , had
tried Dr. Pierce's
Anuric Tablets on
my other son, I '
• t decided to give
him Ds. Pierce's
• Golden Medical
/ Discovery a. n d
after using four or five bottles
he was entirely well. I shall al-
ways say a good word for all of Dr.
Pierce's remedies. Today our medi-
cine cabinet contains a bottle of each
of these ,famous remedies."—Mrs.
Catherine Dempsey, 32 Bridge St.
Dr. Pierce's Golden Medical
covery is free from alcohol and in-
jurious drugs. You can be certain
you will find it a true blood -maker,
tissue -builder, and restorative nerve
tonic and that it will produce no
evil after-effects.
DO YOU NEED HELP?
Windsor, Ont. -"17r.: Pierce's Golden
Medical tiscovery and his 'Pleasant
Pellets' are•worlderful medicines for
home use. I used to suffer with
weak lungs, smothering spells and
sick -headaches, but since taking the
above-mentioned medicines these
conditions have left me.
"One of my daughters took the-,.
'Favorite Prescription' as a tonic
during execta
ncY and she e P la'fs
es
that medicine very highly, too."
Mrs- Ellen Harding, ;11 Erie St. W.
Your neighborhood druggist sells
all Dr,Piiii•ce's Family lviedicines,
tablets or liquid. 'Write Dr. Pierce,
Pres. Invalids' Hotel, Buffalo, N. Y•,
for free confidential advice, Branch
Laboratory in Eridgeburg, Ont.
Don't dash by .street -cars as - they
are about to stop/.
leon.'t try t to pass ethe car ahead ,of
you when another is approaching from
the ;opposite- gid. rection, This is the
cause of many a serious accident
Slow.' down. and keep. .to the, "right
to the crest 6f a luIL,
Don't dispute the crossing with ai
railwoad train. Eternity will come,sooai
enough without that.
Think ,e1 the other road users when
you have to splash through mud
or water.
Remember that ehe pedestrian, at
the crossing has a --right to crass:
D,oxa't drive jerkily.. It keeps the
wan behind you worried. •
When your brakes aren't working
the time to get them fixed is .no\vi
e- If you forget the rules of the road
'fou cart ,safely fall back on the 'golden
•�ulc�
County fairs may get along without
stock.c.. laces or agricultural exhibits.
But they must have peanuts, taffy, q
,furry garound, an orator and a flying
mac hiue.
1••1„l'd-i-:-I-II•
When She Discovers It.
Seam woman -
9 ar bads out -that
she is growing old she `may be'
sure that her friends: have known
it for a long time.-Cbicago iter- 'I'
ora -Herald.
• d -l -I »F• �I-I-1-li+
T4'tcTERIA Pi THE MILK
Bacteria, Yeasts anti Moulds.
Greatly lnLuence Milk..
Most Bacterial Granges tire H•nrtful
.' —;ow Bacteria Gets Into Milk, -
How
Ilow to Prevent t Itaaley to the
Milk,
(Contributed by Ontario Department of
Agriculture, Toronto.)
RCTFm;A
play a very import-
ant role in the milk and dairy
industry. Practically all the
natural changes either good oe
bad that take •place in milk from
the time it is drawn mettle -the time
it is consumed, or otherwise used, are
clue to the action of the various SPe-
Iles of bacteria that gets into it,
though sometimes yeasts and molds
ere involved.
If the milk is to be consumed al
milk. then most of the changes that
take place In U. as a result of bac-
terial .'action, are injurious, Excep-
tions to this are found in the Pre -
eared fermented milk, as IGephir,
i ountiss and Bulgarian Milk; in
hese. however, the bacterial action
.s controlled and cultures of certain.
epeeies of bacteria: ,are added to the
miik to bring about the desired
•hauges,
Everybody knows that it a. sample
rt' ordinary milk Is kept fora few
days, .particularly if it is not heat•
.gold. It will sour or become
-sooty or ropy or putrid. This sour -
::g. ropiness, gas production and
'lei r faction, ie brought about by Alit-
emit
liter.'nt species of bacteria, in the milk,
As the Changes in the milk which
rinse bacteria produce are injurious
end undesirable. everybody who bas
.tuything.to do with the handling of
milli should know how to prevent
ala"ir occurrence.
In the ordinary methods of obtain-
ing and handling antic it is lmpee-
-ible to prevent :some bacteria from
gaffing into- It. With proper care,
"owever, a large percentage of the
:ta teria that ordinarilly get into milk
san be prevented front getting in, and
-Jilt proper handling of the milk the
f. ,u. that do get in eau be prevented
from producing any marked ehangea
within a reasonable time. It is de-
Arable. then, that those who hare to
1a with the production and handling
,,,f taint should know bow to prevent,
xa far as poesible, the bacteria from
gelling into tiie milk and also how
,n, prevent those that do get in from
wringing about the changes which re-
ettlt in ,he spoiling of the milk.
How Bacteria Get Into 'elate -w
Unless the cow's udder is diseased.
very few bacteria are present In the
-SIR as it Is drawn, and those that
ere present are of very little conse-
sl'tenee. Titus the bacteria found in
raw milk get into it during the milk-
ing operations and during the later
h 1n Mug of the milk.
1). 'feria of many kinds are /res-
nt in large numbers In a dusty
tntn>lihere, on bits of hay, straw,
, avv hairs, manure, flies, dirty hands.
Gilley clothes, and in milk palls, cane,
l,ottles, strainers, and other mill:
utensils that are not thoroughly
washed and scalded. Consequently, if
we are to keep bacteria out of milk
we must prevent the above-named
substances from getting into the milk,
and we must pay particular attention
to the washing and thorough scald-
ing of all milk utensils and in hav-
ing clean hands and 'clothes.
It is generally ronsidsred that pro-
vided the milk Is fm s:a,-d through a
strainer when being tilled into the
cans from the milk pail all the ob-
jectionable mat° • ;•Ale are removed'
from the milk ::n t bins of flay,
straw, manure cow belts. th' s, rete.
This is a great In's: a:a u2 the bac-
teria which were pre s•: nt on these
when they dropped into the milk pail
are washed off into the milk, and
these bacteria pass readily through
the finest strainers used. Consequent-
ly, steps must be taken to prevent
these materials getting into the milk.
1. The atmosphere of the stable
must be free as possible from dust
during the milking operations. Any
feeding, bedding down or cleaning
up should be done at least an hour
before, or left until after milking.
2. Cover -top or sanitary milk pails
should be used instead of the wide
open -top pails.
3. Doors and windows should be
ay screened.
4. Cows should be • kept clean and
groomed so that bits of dirt, manure,
hairs, etc., shall not fall from the
cows' flanks into the pail during
milking.
5. All milk utensils should be.
thoroughly washed and scaldedevery
time before use.
How to Prevent Bacteria^r From
Spoiling.' the Milk. -Even after all
reasonable care has been taken to
prevent bacteriological contamination
of the milk as outlined above, sifine
contamination will occur, that is, a
few pacteria will get into the milk
to some way or 'other: If these are
allowed -to multiply in the milk they
will spoil it.
The best way to prevent their
rapid multiplication in the milk is to
chill it immediately in the cooling
and keepit cold
tank.. of refrigerator,
until used. A smalamount of bac-
terial multiplication will take place,
even •at refrigeration temperatures,
and this will ,show itself ,in the con-
dition of the milk in course of time.
But milk that has been obtained un-
der hasbeen
e and
clean conditions
kept cold should be in excellent con-
dition even after: forty-eight hours.
Summary of Milk Contamination
dust,
Preventive Measures. ---Prevent
cow . hairs, bits of hay, straw, and
manure, flies and drops of dirty
water from getting into the milk
during milking operationsas outlined
above. Thoroughly clean and steri-
lize all pails; cans; bottles and other
utensils. Cool the milk at ewe down
to refrigeration temperature' nd keep
it cool and covered until used.—Prof,
D. H. Jones, 0. A. College,' Guelph,
Caustic potash rubbed on the skull
where the horns will appear ,eill.gre-
rent their growth.
MAKING CORN SILAGE
Fill the silo So as to Avoid
Silage fermentation.
Much Depends Upon the Stage of
Growth—The First Two weeks Da
the ,4`Uo 1l DecidarttTM
ter cit' 1 erwearselyntation-NitesatUseel► aof
Lactic Acid Recommended.
(Contributed by Onttario Department'ot
agrieutture, Toronto.).
HE quality and preservation
of silage Is largely deems -
dent upon the character sit
the fermentation which
takes place mostly during the first
ten days or two weeks after the corn
fs billed tato the silo, In order to
control the character of the fernien-.
tattation so ae to get the beet, results
several factors Halve to be taken into
consideration.
Oat. The lila should be well eons
strutted anal. -have ea air leaks. Winer -
ever he air ,penetratessilage. it will elapse rot
in t
and, The corn should be well de -
'relived with the albs at les* to the
dough atage. if the corn is intitttature
the resultant silage isliable to be
� a4de
too high in moisture, poor in eonslst
ency and sour. Its feeding value will,
be much less than that or Ineture
cont.
3rd. In filling the silo to ecru
should he well scattered around and
evenly putted. If steps are not take
en to ensure this the heavier parte
ttf the sora, aueb as the ,soba and
ntelks, will be ilgbia to nettle in Line
place and the lighter leaves be blown.'
around to the outer edges, thus eau*.
frig the development of a hard core
where the heavier pieces setae, and
a sett. spongy, air -infiltrated area
where the lighter elegies fall, Such
a condition will ruin the fermentation
and induce rot.
The fermentation commenees Arae-
tic.ally aa soon as the silage is in the
ells, and will be good or bad accord-
ing to the prevailing evnditivns rm
desert -bed above.
The fermentation Is induced by
plant enzymes, which are within the
Plant tissues, and various species of
bacteria and yeasts which are pres-,
ent on the corn when it is piled In.
tflaeee bacteria, yeasts and plant
enzyu es Act on some of the starch
and sugar that is present in the corn
changing the starch first to sugar and
then to acids, alcohol and carbon
di -oxide, and various other products'
of fermentation of somewhat minor
slgnificanee,.
Tho aclds, more partieuktrly the
lactic acid thus produced, constitute
the preservattve substance ensuring
good silage. It is desirable to get
the maximum amount of laotte aeld
produced quickly with the minimum
amount of alcohol and carbon di-
oxide as these two latter pass oil' as
gas and thus mean loss of the sugar
content as they, ns well as the lactic
acid, are made from the sugar.
Lactic twee bartt•ria are respons-
fide for the ier•odttetton of the lactic
(acid arid yeasts are mostly respons-
ible for the production of the alcohol"
andlitre c•
!smell of the carbon di -oxide.
Lactic ztcltl bacteria and yeasts as
some undesirable kinds of bacteria
and molds are usually present In
considerable numbers on the corn at
the time it is filled into the silo.
The problem is to induce the laetle
acid bacteria to get ahead of the
other kinds of bacteria and yeasts
that are present, as when sufficient
lactic acid is produced it prevents the
other kinds of bate elle and yeasts
from developing, otherwise they
would ettuae loss through untlesit:able
type of fermentation.
The lactic acid bacteria which
cause the desirable fermentation in
silage are 1110 same as tnese which
cause the souring of n,iik. Conse-
quently, if freshly well -soured mil k,
which will have millions of the lactic
acid bacteria present, Is eeattered
evenly over the cut corn from time to
time in the silo as it is Wag tilled,
this will ensure the presentee of an
abundance of teeth, acid Bacteria
ready to act right at once so teat the
requisite lactic acid will be rapidly
produced.
During the fermentation the silage
gradually settles and the air that was
present in the mass gradually gets
used up in the fernientatio>e pro-
cesses. If more air penetrates into
the mass through defective silo walls
it will enable various molds to grow
.and these use up the lactic aeld and
develop, thus causing the silage to
rot.—Prof. D. A. Jones, 0. A. C.,
Guelph.
When to Cut Coinfor the silo.
Corn cut when the grains have
reached the glazed stage contain al-
most twice as much digestible mat-
ter
atter as corn cut at tasseling time;
corn cut at glazing time, therefore,
is best for silage. •
These statements, says Andrew
Boss, vice -director of the Minnesota
Experimental Station, are based on
analyses made by chemists of the
•Dominion of Canada at Ottawa, -
which shoes that the corn froruan
average acre cut at the glazing per-
iod contains 7.308 tweeds of digest-
ible matter as against 4.220 founds
when the corn is cut at tasseling
time.
Samples of corn were analyzed,"
says Mr: Boss, ''that had been taken
at all stages from tasseling to silk-
-ing, early milk and late milk, and -
glazing. These analyses show strong-
ly in favor of allowing the corn to,
reach that stage of maturity when
the kernels are well dented or glaz-
ed -before it is cut. At that time the
lower leaves are usually beginning to •
turn yellow. The figures show that
while there is a larger amount of
green Corn •oIm
bthe acre whenthe coni
in the tasseling stage, the total
amount of dr
matter t
Y ter rs
not ne• •
at ly
so great then as when the .corn has
glazed.
''The dry matter per ton amounts
0
285 pounds at the tasseling stage,
:323 at the silking stage, 389 w the
arly milk, 441 at the -late milk, and
.23' pounds. at, the glazing stage,::
HARVEST
EXPENSES
i arvest time brings expenses which must
be Ellet with ready money.. Should you,
need an advance to b,e-lp you over this busy
season, intgrvie t this l a We are prof°
pared to help all responsible farmers. tiaa.
ME CANADIAN BANK
OF COMMERCE
capital rad up $15,000,000
Reserve Fund $15,000,000
- F. A. Chapman, Manager
R. s. Vl7iltnnr Managsx
• Exeter Windt,
Creditor' Branch,
Dolawood praach,
E S BANK
INCORPORATED 1855
. apita,l Paid Up $4,Qp0,000
Reserve Fond 35,000,000
Otter i25 :Branches.
It ins not necessary to mate asp:.sal trip to the near-
est braefeh of The Molsons it every time you want
to deposit .rneaey. Stand your +d ,posit to the Banff by
Mail 'Write today to the nearest manager of The Mei-
eases Bank for informative,
e
'•' EXETER BRANCH
1'. S. WOODS Manager,
3raneh apes for business daily,
it Bores to Rent at the Exeter Branch,
hale Bargains
IG REDUCTION IN FURNITURE, WL CARRY THE 1
AND AIOST UP= TO -GATE STOCK.
BUY HERi.s AND SAVE \ONLY•
Funeral Director & Embalmer
ARGEST
a E. GARDI ER
Your Storage Battery
Is a living thing, using up en-
ergy every day.We invite
You to call twice a month &
let us test it free of charge.
W. J. BEER, Exeter
<i't`P*f`ti'�wf�,n'#sti'TM uiny
eaai
'
PREST..O•PLATES
Mean Plenty of "Pep"
'IVEY are the .backbone of Prest-O-Lite Batteries. "'et -
ter than ordinary plates, they make Prest-O-Lite Bat-
teries better than ordinary batteries.
Prest-b-Plates combine a peculiar porosity with an un-
usual hardness, which explains their quick delivery Of
power in cold weather, and great heat -resisting, non-
buckling strength in summer.
Prest-O-Lite Batteries are specified by the majority. of
leading Canadian manufacturers, end this list is growing.
How is your battery working? Is its .pulse low? Colne
around and consult our specialists. We prolong the life
of all batteries, and we never tell you that you need a new
battery until you do. Drive around and get our friendly
expect advice.
Taylor's Tire Shop & Garage
,
•
THE OLDEST SERVICE TO MOTORISTS
—Iii11. ' mucaau P it Is
l J s4
.- !K
; ;r-,
3 ,,s }titjt
• -
HA ICKI-R
111
✓�,�.��,�..d}//�/
lrQ3r4!Lite
BATTERY
SERVICE
Pull up.wbetn
yal see this sign
100%
J
MADE IN
CANADA
<i't`P*f`ti'�wf�,n'#sti'TM uiny
eaai