"THE DRYDEN OBSERVER 3 aa A LT Haat maa T Are | cof f 'the Amberolal ence is startling. ing 'you familiar with the shrillness and metallic sound 'talking machines" ordinary phonographs? Then come to our store and listen to the pure, musical tone of The differ- Do you know the cost and bother of constantly chang- honograph needles? Let Phonograph 3 "Talking | Records ¢ and to sta the Arabian d why the crack and break? nc HE complete fist of Edison's Inve entions that have helped mankind to live better and to better enjoy living, reads like Nights. Isn't it easy to unders inventor of the phonograph can produce the world's greatest phonograph value, the Amberola? Isn't it difficult to understand why anybody ever bays a i machine, when hoy can own 1] The World's Greatest Phonograph Value ; ry Amberol can be accidently dropped without damage-- they are practically unbreak- able and everlasting! ~~ Would you like to own an Amberola, but feel you can- not afford one? Let us prove to you that Edison's wish bring music into every home makes it possible for us show you the permanent Diamond Point Reproducer ~ of the Amberola that does Saw with needles! Have you seen how easil "talking machine" lee you to possess an Amber- ola almost on your own terms! Come in and talk it over with us. If you cannot come recor soon, write us--today. 'timid about exhibiting, especially if should be clean and sweet without sary to make use of suitable temper- "the | buted and thoroughly dissolved. It tone Blacksmith SND W Wood "Worker AGEN' r FO R Masse soy-Hatit is Farm iby Mr 'Kenora obtained practically all he cuglet for} her, N As a representative of Kenora, Peter Heenan, naturally em- hasized the town's claims and wold have had the Government | make an exception in the case, of | ¥ its well-known principle of calling : i for public tenders. In this the Farmers' Sun took i issue with Mr} { Heenan, but at the same time we wish to testify to the fair, open- .and-above-board way in which he 'pressed the claims of his con- stituents. No riding or people could haves been better or more faithfully served than was Kenora Heenan. In the end ent violating rinciple of public Sun Yiani C Shingles Sash & Doors Picture Framing tobi Gynsm A N 5 Hardwail and Wood bre, Ele. Tndertaking § in emma on iW y D1 RSON|y FARM BUTTER AT FAIRS Hints for Farmers Wives With iy Dairy Exh bts. Flavor In Butter of First Import- ance -- Firmness' Also a Strong Point--How to Cure and Pack In Best Condition tor Showing. (Contributed by Ontario Department of . Agriculture, Toronto.) : as 0 show or not. to Show. 2 'that is the question many a Woman thinks over as the time draws near for 'the holding of the annual fall fair. 'There are some who would not miss the event, and make entries in many classes; while others are rather they are doing it for the first time. Let us take ths exhibiting of but- ter. Sometimes a woman goes home from the fair feeling rather hurt be- ! cause some neighbor took more and higher prizes than she did. She thought that her butter was good, but the other must have been con- sidered better by the one who was eting as judge. There are times when a judge has "0 mark very closely to place the yrizes. : Score cards are not used at all of >ur fairs, nor do ail judges use the :ame score card, but the one proposed )y the National Dairy Council reads 18 follows, as regards points \warded: WlaVor ...iveeves Texture . ... Incorporation of "moisture. Color Salting Packing 45 15 10 10 10 10 Total +.5.... 100 The flavor of the butter is a very Important point to consider. It se sees © ses eae sds eese en ee Bb sees ence ese DI CCS ORC Sr taint of any kind. An objectionable flavor, no matter how slight, would prevent one receiv- ing a full score. Some defects in flavor are more sericus than others, but many of these could be avoided by taking a little more care. The care in the stable and. in the separator room is just as important as the churning or the holding of the butter afterwards. If a judge should find two lots of butter with the same total score he would give the higher place to. the lot with the better flavor. The texture of the butter is an- other point that is taken. into con- sideration. Butter should have good body--firm and waxy You have cut butter that looked good and remained firm on the plate, but you have also seen just the oppo- site to this-- butter that had a greasy appearance, the drops of moisture large and milky, and it became soft 'when left in the plate for a short time. "The judge comes across just as great contrasts when going through the exhibits and he scores accord- ingly. To secure good texture it is neces- atures and to work the butter in the right way. Cool the cream immedi- ak after separating and churn it at temperature that will bring the Biter in nice-firm granules in 20 to | 30 minutes. (Too high temperature ! m@anse soft butter and greater loss in the buttermilk). +The temperature of the wash water siiould be such that it will not make the butter too hard or too soft for working. Work.the butter by press- ing it carefully and evenly. A sliding oF cutting motion will tend to make butter = greasy. Overworking sould also be avoided. Butter is j worked to make it compact and to distribute the salt and moisture even- ly. When butter is cut the surface should be close and the drops of moisture should be clear and very minute. "The color of the tits should be f eyen and bright, If the butter ny worked enough the color will be un- > sven, although this is not noticeable at the time of working. Jf the butter is too soft, the salt should be mixed through it, and the 'butter placed where it will come tg a proper firmness before working. By doing this it will score higher for both texture and color than it would if worked in the soft state. The salt in' the butfer should be evenly distri- B Ta TT i a a a a ee is better to have the butter salted very lightly than to have it over- salted. The popular butter at the present time has mild clean fiavor, close body and light salting. ; The finish or packing should also be considered. In fact, the judge will notice the appearance of the exhibit before he has had time to draw out a plug of butter on his trier. Let the prints be well made -- solid, even, with clear-cut corners and the papers wrapped neatly. 'Butter tubs and boxes require a lining of parchment paper, and crocks should be in good condition, free from cracks or breaks in the glazing. The top of a large package should be smoothly finished and covered neatly with parchment paper. Butter for exhibition should be 'made two days or more before the fair to give it time to become set. It should be kept in a clean cool place | on the farm, and be brought to the fair in the best possible condition. Butter made and 'cared for in this way will score higher than it would if made the morning of the fain, as is 'sometimes the case. ¢ Do not feel: discouraged if you do not secure the prizes that you hoped to win. Try again, remembering the : little Thyme 3 v which says, wie LED (EX a i a a a es cra GR ERE Square 630233100 CPSE060TIRERCB 84000002 4000460 A Butter Opportunity | FOR MONDAY and TUESDAY ONLY DAIRY BUTTER, in pints or cut tubs, 40e¢. Excellent for Cooking. per pound. CREAMERY. BUTTER, in 14-1b boxes, 65c. per pound. This, I think, is as the heading states, AN OPPORTUNITY. 2 z a he a RE He args i OS +