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BUILDING . L. A. KOCH Books of all Kinds Res. 2nd house east side Bigelow St. EN a -- SEE THE -- ALTERATIONS and REPAIRS Estimates given. Over 20 years Port Perry Star experience Sept. 15. RS -- D. E. STECKLEY, drugless practi- tioner, has taken over J. A. Hether- ington's practice in Port Perry, and is continuing in the same office. Chiropractic Theropy and special attention given to foot troubles and resultant ail- ments. ! : Consultation and examination free. Hours 9 to 11 a.m. on Tuesday, Thursdays and Saturdays. Bos Page Eight ; Chiropractic treatment, Electro- considered." COMING See F. E. Luke, 167 Yonge St. Toronto's Eyesight Specialist, at Lawrence's drug store, Port Perry, on Thursday, Nov. 3rd. lower than the lowest, quality F. E. LUKE & SON,. Optometrists 163-167 Yonge St., Toronto. (Up-stairs, opposite Simpsons) CONTRACTING AND PHONE 50 a The Peoples' Meat Market We sell everything you want in choles, clean, palatable, nutritious and satisfying meats. If you want it good, ring up Phone 72 W BERT MacGREGOR Will do the rest. For Counter Check sm - | than vegetable oils and used it in their lamps. 1 PORT PERRY CREAMERY -e ; ; EDITOR'S NOTE--We hope to make. this series of articles, which will deal with the business of Port Perry, of real value to our readers; and 'we suggest that you cut them out and save them for further reference. i By Forbes Nasmith For a long time after the dawn of history, milk was just milk. But as our ancestors came down from trees and commenced that long intellectual development which leads down to the present era, milk began to take on new forms. First cheese appeared, and probably almost simultaneously, eream and butter. ese were not always used as foods. Butter was considered a medicine by the ancient Romans. The Egyptians found it better illuminant In the twentieth century the list of milk products is exceed- ingly varied. Besides cheese and butter mentioned above, we have ice cream, powdered milk, evaporated and condensed milk, sugar (valuable dietetically) and casein. The last named product, | the so-called 'curd' of the milk, has a whole series of interesting applications. It is used to coat the glassy paper in your favourite | magazine, as a cold water glue, and as a base for certain types of cold water wall paints. Under certain treatment it forms a bone- like substance similar to bakelite and indeed often confused with it. Very likely the buttons on your suit or dress or perhaps your fountain pen are formed of this material. : : As the centre of an agricultural community it is only natural that we find Port Perry the home of a 'well-established industry BUSINESS CHANGE Mr. George W. Stephens announces the purchase of the Shoe Repair business of Mr. J. H. Doubt, and respeetfully solicits the loyal patronage given Mr. Doubt, during his long business career in Port Perry. - .-Mr. Stephens, who has been associated with Mr. Doubt for the past 18 years, is offering first class repair work at greatly reduced prices. Your patronage will be greatly appreciated. Work guaranteed, attention given to customer. Some Specials TWO FOR ONE--A box of Symphonic Bouquet Powder and Armand's Foundation Creme which powder and refines and softens the skin, for 50c. Regular price 75¢. COMBINATION DEAL---Two packages of Kotex and one Regular value $1.15. ABBEY'S SALT--Just a few of the $1.00 and 35c. bottles of Kleenex for 79c. left. Both for 89c. while they last. DR. WEST'S TOOTH PASTE--Two packages of Tooth Paste and one Dr. West Tooth Brush for 73c. Morrison's Drug Store Ontario Port Perry Phone 16 producing butter and ice cream creations. Through the courtesy of Mr. Allan Goode, proprietor of this plant, we are able to describe the history of the industry in Port Perry and the way it is car- ried on at present. The pioneers in this neighbourhood first made butter and] cheese at home. A considerable amount of butter is still produced in this manner. With the coming of the industrial age these products found their way to the factory. Cheese factories have been operated in Port Perry and at Manchester at various times but never seemed to meet with much success. There are none operating at present although the frame building just north-west of the fair grounds was used for this purpose in recent years. } The beginnings of the butter industry in Port Perry are in- definite. The present creamery can be traced back to a creamery built at Borelia. This was built by a Mr. Munro, and passed into 'the hands of Mr. Stillman, whe is now a thriving creamery man in Hamilton district, and then to Mr. Stonehouse. Mr, Allan "Goode took over the business-in 1913 and meved inte the building on Perry street now occupied by the bottling works. Some six years ago the creamery was moved tp its present site on Water street, to a building formerly used for egg storing and packing. The ice cream production was started about the same time. To understand the industry it is first necessary to know a little about milk itself. Ordinary cows milk is 78% water, 34% (or higher) butter fat and about the same amount of casein. The remainder consists of milk-sugar, albumin and a number of min- eral salts, notably calcium phosphate. Under a microscope it appears as a fluid, watery substance in which are suspended minute globules of fat. It is the butter makers problem to separate the latter from the other censtituents of the milk. The first operation, performed on the farm, is to skim or separate the milk. This increases the butter fat content from 8/5% in milk to 15/30% in cream. This cream is collected by the creamery once or twice a week depending on the time of year. Of course it varies widely in quality and richness. Accordingly the first operation on reaching the factory is to weigh, test and grade the cream. According to taste, acidity, cleafiness, etc., each can is given a grading. To a large extent the quality of the finished butter is controlled by the type of cream which is at the disposal of the butter maker. Western butter, we were informed, commands a higher price simply by virtue of the fact that more care is taken to keep the cream clean, sweet and free from taints, determination of the butter fat content as this is the basis on wiih the cream is bought. This test deserves a separate para- graph. A' definite amount of cream is weighed out into: a small glass vessel with a long thin neck marked off in divisions. A special scale is used for this purpose. Sulphuric acid and then _RELIABLE SERVICE and BETTER FUEL There will be no need to worry about the heating of your house next winter if your coal bin is filled with our BETTER FUEL. FAMOUS READING ANTHRACITE--That Better Pennsylvania Every load the same Hard Coal--It's clean, safe and economical. uniform good quality. HAMILTON BY-PRODUCT COKE--There is no better coke made. WOOD, CANNEL COAL, STEAM COAL for threshing, CEMENT, LIME and TILE. WELSH ANTHRACITE--According to tests made by the Dominion Fuel Board 8 tons of Welsh Coal are equal to 10 tons of American Anthracite in heat production. Try one ton and carry your week's ashes out in your hat. We have the sole agency. Let us have your order, we can supply anything you require in the line of fuel. PORT PERRY COAL YARD W. G. W. Pyatt Sole Agents in Port Perry for Genuine Weaver Welsh Coal Truck Delivery Phones--Office 94 W, Residence 94J DONT WORRY ABOUT water are added to break up the cream and release the butter fat. A number of samples are so placed in the pockets of a 'centrifuge' where they are whirled rapidly around much like a boy swings a stone at the end of a string. The action of centrifugal force divides the contents into three layers: the fat, being lightest, forms a layer on top, and below it in order are water and sulphuric acid. By means of dividers the amount of fat is read from the graduated scale. The whole apparatus is so constructed that the reading of the scale is the per cent. of butter fat in the cream. This varies all the way from 16% to 55%. At this point the cream is neutralized. A test is made to determine the acidity or degree or sourness of the cream and sufficient neutralizer is added to bring the batch up to the correct acid value. This is important in assuring a mild-flavoured butter. It is the main point of difference between the varying quality of dairy butter and the uniform flavour of creamery. When pasteurization is finished the cream is pumped to a cooler by means of a small electrically driven centrifugal pump. To avoid contamination all the vessels and pipes handling cream are a special grade of tin-coated eopper. : The cooler is very similar in form to the pasteurizer exce that cold water circulates through the cooling coils and brings the cream down to churning temperature. "Temperature control is important at this stage of the process. : into the churn. This takes the form of a large cylindrical After thoroughly mixing the cream a sample is taken for the|' When the proper temperature is attained the cream is pumped} is t on in 1026-and since then it h ber han ducts advertise Port Perry to the same extent Ice cream, of course, is made with sweet step in the process is to mix the various ingre the ice eream "base". Cream, milk, milk etc., are first mixed and heated in a vessel izer mentioned above. From here the mixture : small machine called a "biscolizer." This thoroughly incorp- orates the various ingredients and gives the ice cream a velvety texture. The mixture is now cooled by allowing it to flow down over pipes through which cooling brine is flowing. Finally it is placed in the "freezer", This takes the form of a double-walled cylinder lying on its side. It is equipped with paddles to stir the mixture and assure uniform freezing. The outer shell is cooled to below freezing temperature by the brine and the mixture inside gradually congeals. The various flavourings, nuts, ete., which Bo to make up the varieties of ice cream are added at this point and mixed with the ice cream base. From the freezer the finished ice cream is 'drawn off into cans for ordinary use or run into moulds for further fabrication into bricks or Eskimo Pies. These latter are made by dipping the blocks of ice cream, cut to the right shape, into a vessel of melted chocolate. The chocolate hardens almost immediately, the "pies" are removed from their wire holders and wrapped. This year the ice cream department started the manufacture of "Popsicle", the widely advertised "frozen drink on a stick." The popsicle mixture, including flavouring, sugar, gelatine, and so forth, is run into moulds the exact shape of the finished pap- sicle. The sticks-are placed in a rack, locked in position and the! whole placed over the moulds so that the sticks extend into them. The sets of moulds are now placed in a circulating bath of freezing brine and frozen. After freezing they are heated for an instant in water and the sticks removed bringing the popsicle with them. They are now placed in individual bags and are ready for market. Accessory to the main operation of the creamery are the heat and cold producing units. A twenty horse power boiler supplies hot water and steam for heating and.cleaning operations through- out. the plant. Two compressor units furnish the cold." These] use ammonia and operate at-about 150° Ibs. par square inch pre sure. - Two systems of refrigeration are in use--direct ind in direct. Inthe direct system, used for the cold storage chambers, the liquid ammonia itself evaporates in closed pipes and does the cooling, In the indirect system the evaporating amimonia cools a calcium chloride brine, which 'will remain liquid below freezing point, and this in turn is circulated where cooling is needed. There are many interesting points in connection with the refrigeration system. The choking smell of ammonia is familiar enough to make it Svident that all leaks must be promptly taken care of. A gas-mask is part of the equipment and Mr. G i Whey liad found occasion to use it. 90d Mentioned that p uman nature is so designed that the old proverbs "familiar. ity breeds contempt" and "fap away fiields So green" iy pe true. Fer this reason we sometimes hear local people upholding an outside ice cream as superior to that made in Port Perry. In contrast to this it is pleasant to note How frequently visitors are heard to remark that it is the best ice cream they ever tasted. It is safe to assume that Port Perry i a oe: prods anywhere i Po erry ice cream is equal to that . Both products, ice cream and butter, as well as the plant which produces them and the citizens that di i of which Port Perry may well be proud, 4 Woot it, sreilings INDEPENDENT MERCHANT'S CONTEST Free Handwriting Contest CANADA'S GREATEST AND EASIEST CONTEST Simple--Just sign your name Entry tickets may be secured at | to Mrs. E. E. Mole, of Myrtle, Ont. 1a. Phoenix, of Ottawa, were recent FIRST PRIZE IS A FORD V8 SEDAN| "Mr. Alex Leask, Mr. Clark, of Lake <D sentative display of tthe latest models of Pontiac and Me- Laughlin Buick were exhibited by Harold R. Archer and despite the bad weather, a great number looked them over and several worth while pros- pects were secured. In the Main : Building, Mr. Archer had on display a number of Westinghouse * radios, which served as a preshowing for the very expansive line of radios West- inghouse has to offer the coming season. These beautiful radios were greatly admired by many and with the other new models which are yet to be stocked, represented the finest line yet offered to the Public. And the prices are in keeping on other com- modities. i --_------ eee The booth representing Lawrence's Drug Store at the Port Perry Fair, aroused .much favorable comment. The beautiful sets of Jasmine and Gardenia Toilet Goods a background of silver and black made a very at- tractive display. A lucky number draw was con- ducted and a beautiful set of Jasmine Toiletries, (value $6.50) "was given away, The lucky number was drawn by Mr. Farmer and the prize went ------------ Eee Breadalbane Church Anniversary Services Breadalbane Preshyterian Church, Utica, will hold their Anniversary Services on Sunday, October 2nd, at |i 11 am. and 7. p.m. Rev. John Lind fg ith say will preach at both services! oy : Special music in the morning by St. A John's Choir, Port Perry, and in the evening hy Ashburn Choir, A 829 « Mrs. P. Leask, Miss Marjorie Leask, Mrs. and Miss Blair, were in Orillia last week. Dr. Dean, of Toronto, will have charge of the services in the United' Church on Sunday. Mrs, Burnett, of Toronto, Miss A. guests at the home of Mr. T. Sharp. os Mrs. Phoenix, Harry, Jean and Allen Craig, Toronto, visiting with relatives. here on Sunday. Mr. J. Bassingthwaighte, Toronto, 'at W. Phoenix's recently. Mrs. H. Love visiting in Toronto. The Young People held a Corn Roast on the "Big Hill", last Friday Scugog Fur Farm, spent last Wed- nesday at the Provincial Experimental Fur Farm at Balsam Lake. Quite a nuniber attended the local « school fair last Thurdday.. The most noticeable point was the inroad in Household Science prizes made by A boys who exhibited the first and second sehool lunch; first and secongdd le! | layer cakes, also first prize pie. Bt ware girls! i BOE ~~ PORT | equipped with covers that may cream 32 placed in here, sealed up and agi and a . At the end of this churning * he and the buttermilk is withdrawn at the bottom of the 'pumped to the storage tank above. Tests are occasior buttermilk to make sure that most of the difficult to