The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

)YTICE TO CREDITORS. oun ------ le matter of the Sarah Matilda Rehill, late of | he Town of Dryden, in the District of Kenora, Deceased. ICE is hereby given, pursu- o Sec, 56 of Chap. 121, R.S.0. estate of | "that all persons having is or demands against he e of the said Sarah Matilda 1 deceased, who died on or t the Twenty-second day mber A. DD. 1920, are 1 d to send by post, prepaid, liver to the undersigned or for the executors, HT e, on or before the Twes day of January 192i, th stian and surnames and es, with full particulars ng of La claims an ; ot th re of by i tory dec ND take notice that after Twenty-sixth day of | } the said executors wi to distribute the a: deceased among the led thereto, having reg claims of which then have notice, and executors will not be lia] aid assets, or any part 0 any person Or perso: se claim notice shall not ceived by their said t the time of such distrbt fe i a, iy verified Th ation. aL Oot Lr rh Donald A. Martin, James Simpson and Dingwall, Executors. COOKE, Kenora, Executors. 1921. inta 111 O Solicitor for said d this 4th day of Jan, There's only one place to judge a phomograph-- that is right in your own home. Let us bring an Edison Amberola phono- graph there for a 3 days' FREE trial. No stringsto this offer--doesn' t cost you a cent or place you under any obligation to buy. At 'the end of the 3 days if you want to keep the Amberola we'll arrange terms fo suit you. If yeu don't want the Amberola we' ll take it away and shank you for giving it a trial. That's a fair proposition, isn't it? : Edison's New Diamond AMBEROL is the world's greatest phono- graph value--so superior to ordinary phonographs and ¢'talking machines" there is no comparison. That's why we can afford to give these Free trials, Visit our store today o 07 f0mor= row, select your Amberolaand a dozen records. We will de- liver them promptly. Then 1 enjoy 3 days of real music at cur expense. Grasp this offer --aquick. d Of; 2.00- 5.00 DF IL B. WOOD, | : | i} 1 : Dryden, Ont. | 5 ice Hours : §.30-12.30 y GRMACAUIEY Pho tosis Presents: PEND | oom ne i the novel i th paid or admini on or day of ti an th { their add ve Gertr 'ude Mclvor, i} wenty- sixth ' feeders, a 'A great Vv Click iv Lie by Ontario Department ot ae Toronto.) (Contribute d fen rirents al Forunto d Agriculture > larvae brown "June Snel HIE aon oa +h foals should onthe fount is required {o 11 do helter age 2 "trees 2 ; i bout in the lown te fc comes they 0 = who a kt aE iets of experiments have made with he Is of many. .y, uceessful oy al is the ion of in gra 58 } 2 ne than wh en DT of Jdict stock is dan Th sufter trouble g ds, and : iY 38 lie also, in tb re the weather be- good ju = a the ¢ 1 5 Zpose the gruks and {0 take cons : and poultry, | « Ming the colt | and skunks n Where an ¢ld 11d be wcll to con- les to a small on at a time, and when that Is ed move them on to a fresh feed- > ground. Wireworms are the larvae of Click and ot y ak t s large it » grain that it hes | (hus far been , 50 called from their curious gjss. Ia fact, s of springing up in the air with principal diet, and, if suddenly de- ck" when laid upon their backs. prived of it he cannot avoid fretting, | beetles are long and narrow, , i in condition. Then again, nded above, with very short legs, | n of milk im the mare 1ally dull gray or black im | 5 all at once, and, unless . The grubs are long and round, ee relieved of it, mani- a very hard skin, from which the result. instead of ot their name of Wireworms, | by band, and, of OW Or W thy in color. Their no use of it, as is y similar to that of the colt shoul as y thrive in take two or three feed upon the that may kz They oF Cor which hey on or As in th i case of the 1 ne which a treat nt of the TE, and the of any kind has 4 walls shou so high . There is a prev- -annot jum p Ove nor get ile will kill them, The should ire mistake. The ) if con- short rotation of nient, kept ina bor sill not neces- of White Grubs. 'ily far removed ! her font fa st and cross- ihe writer CT H clice in sterner will destroy Clean cultivation, or other shelter for the ln re dam cach other, , in fence corners and else- her, Whether or ] also of importance. '1 _quired for wo: ie he up tire old pastures is the i; 1 to the Hs 8 batter, 'farmers should follow.-- {},: esit lead to the da and S. Bethune, O. A. Collegs, ; remain for Nin- i ail wee k or er Making. g him Sweet cider is unfermented apple i uture and hard cider is fermented pu To get the juice the ap- e sither crushed or ground in Tr mill and the juice expressed Ce a cn of apple juice, or juice, is brought development in it of are microscopic atthe to the naked eye and ys present on the suriace of rwise would Chris- resses, NY Person Of PErscils Ei notice shall not : m or his of such. tation is 76 degrees F--Prof, D. H. {leat way of doing this is to pasteurize : cells that get into the juice from the When the fruit is crushed to get the juice many of these cells get into the juice, and if these are not , destroyed they will induce fermeni- lation, | Consequently, in the manufacture | of sweet cider we must destroy the {yeast cells that are present and pre- | vent others from getting in. The sur- zely ohvintes n the ma ' i Van Tia idie lug Tor Ly ro 1 made hoy and the it ib the evening, he Juice immediately after it is ob- i Sunt water on it, om the fruit and store.away per sheel apd ied containers. In the case Giiatil uwlorning, er the pesteurization process her iced for the heating the juice to 170 de- i a ration of whole for en TI and then Gi LWOo at noean, thn amount of whole reguive, usually gives t have been ed nd can 5% tightly corked. Wil Care should be taken not to let the results. Cf course, this re- temperature get above 170 degrees I. Lires some time and trouble, and guring pasteurization or the charac- this is not conveniint the colt ter of the juice will be injured. The ery weil without the prepar- juice is then stored away at a low food noted. When practic- S temperature to allow il to cieal Hard cider is produced by allowing the fresh apple juice to fement in the cask. The fermentation is naturally induced by the activities of the yeast , the addition of cow's milk gives s, but tliis is olten nol cceas ca looking d be allowed to w pane or ma surface of the apples. As, however, there are various kinds oi yeast ce ie and also many mod spores liable be on the fruit which may inj are -- . quality of the cider, spoiling the flav- ae shnermal in size oT, it is a goud plan to control t wlica may permanently 'the fermentation either by first p ticnee they should be 'teprizing the juice and then adding the natural size and a geod yeast to the raw juice as soon 1. demand. -- Prof, ap obtained from (he apples. The O. a. Coliege, addition of this good yeast will ha tem the desired fermentation and cheek the mold development. The best temperature for fermen- sows are to farrew in: pen, hem in a week before they "enables them (o become ae- Saag, O. A. Coliege, Guelph, | given flor BEST Fa ume--By Dryden Orchestra . Comic. --,, Burge goss Wallers 3 soniawns Did you think it over what new machines you need this spring--Maybe | it @ TITAN--But anyhow NOW is she time to write for some pamphlets of £ machines you are interested in. 'May I send you some I.H. C. pamph- v lets? Just drop a postcard stating name of machine. Hans |