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Titre :
The canadian gleaner
Éditeur :
  • Huntingdon :[Canadian gleaner],1863-1912
Contenu spécifique :
jeudi 3 mars 1898
Genre spécifique :
  • Journaux
Fréquence :
chaque semaine
Notice détaillée :
Titre porté avant ou après :
    Successeur :
  • Huntingdon gleaner
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The canadian gleaner, 1898-03-03, Collections de BAnQ.

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[" 1795 HUNTINGDON, Q., THURSDAY, MARCH 3, 1898, amergag rman SASTERN TOWNSHIPS BANK Established 1850.Capital $1,500,000 Reserve Fund $785,000 BOARD OF DIRECTORS: .HENEKER, President.How MoH COCHBANTE, Vice-President.IsxaëL Woop, T.J.Tuck, G.SYEVENS, JOHN G.FosTER, Je N° GALER, THOMA8 HART, N.TOMAS.F HzapOrricE - SHERBROOKE, P.Q.Wu.FARWELL, General Manager.EpaeL 2 nager, 5 Erle Enspector of Branches.BRANCHES.Waterloo, W.IL.Briggs, Mgr.; Stanstead, 8.Stevens, Mgr.; Cowansville J.Mackinnon, Mgr.; Coaticook, H.Austin Mers; Richmond, W.L, Bail, qi Granby, W.H Robinson, Mgr.; Bedford, K.W.Morgan, Mgr.; Huntingdon, K.N, Robinson, Mgr.; Magog, KE.P, Olivier, Mgr.; 8e Eiyacinthe, J, Laframboiee, Mgr.in Montreal, Bank of Montreal.Lndon, En +o Ni ational Bank of Scotland.t National Exchange Ban! Now Fork, National Park Bank, ti made at all accessible points.Dae aed for any required amounts, good at all points in Canada, United States and Europe.Exchange bought and sold.SAVINGS BRANCH DEPARTMENT at each office.Office hours from 10to 3; Saturdays from 10to1 ESTABLISHED 1857.Geo.McClenaghan, Howick,Q.A full line of Dress Goods and Trimmings.The Priestly allwool Sergesa specialty.Best English Crum Prints, warranted fast colors.| Spring Overcoatings, Bisley Serges, Black and Light colored Serges for Pantings.Canadian and imported Tweeds.A complete stock of Groceries, Boots and Fine Shoes.Hardware, consisting of Cutlery, Files, Crosecut Saws, Axes, Cut and Wire Nails, at lowest prices.1 car American Barb Wire, cheap for cash.Coarse and Fine Salt.Ensilage Seed Corn, Timothy, Clover, and Garden Seeds always on hand.Call and compare qualities with prices.Dr W.8.McLAREN, DENTIST, ORMSTOWN, \u2018Will be in Huntingdon every Thursday.Rooms in Dr Shirriff\u2019s office, opposite the Central hotel, Will visit owick on the second and fourth Fridays.Rooms in the residence of Mrs F.Robertson.LADIES\u2019 JACKETS Ladies\u2019 Ladies\u2019 Jackets Jackets For Early Spring In a variety of materials and colors, and a splendid stock of NEW DRESS GOODS In all the newest and most stylish materials and shades.McNAUGHTON BROS.Huntingdon, Feb.15, 1808.D.R.HAY, Howick, Q.Ticket Agent for Canadian Pacific RR.and Beaver Line Royal Mail Steamships.R.L.MURCHISON, B.C.L.,L L.B.{Gold Medalist,McGill University, '87 arrister, &c., New York Life Build ing, No 11 Place d\u2019Armes Square.Montreal.Telephone 2708 TO LET THE HUB STORE, the most desirable Store and stand in the place, with dwelling above.Apply to ANGUS MCNAUGHTON, Huntingdon.DENTISTRY Dr C, H.WELLS would take this opportunity of thanking his numerous customers for their kind patronage in the past, and has made arrangements to continue his practice.My Dental rooms, until the second week tn March, will be in charge of Dr Chas.Marshall, after which a gentleman from the University of Pennsylvania will take charge till my return.All work as usual will be done under my guarantee.C.H.WELLS, L.D.S.Huntingdon, Feby.9th, 1898.DR.CLOUSTON, Physician and Surgeon, Huntingdon Otos days: Tuesdays and Fridays till p.m.NOTICE.\u2014The Montreal & Southern Counties Railway Company will apply to the Parliament of Canada, at ite next session, for an Act amending its Act of Incorporation for the purpose of increasing its capital stock and nding power, issuing preferential stock, extending its line of railway through the Counties of Chateauguay, Huntingdon, Beauharnois and Napler- ville, of making its bridges suitable for the passageof horses, vehicles and fcot passengers, of generating and selling electrical force and energy, of viring lands, and erecting and malotaining parks, and for other purposes.BISAILLON, BROSSEAU, LAJOIE & LACOSTE, Atkorneys for Applicente.Moutreal, Ib January, 1908.SLAUGHTERING HOGS.Getting It Over Quickly snd Wihemd Fain te the Animal.The right way of killing an animal is such as will destroy sensation in the quickest manner.Being devoid of intel- ligenoe, the animal suffers no mental anxiety or terror in the preparations for slaughter, and as long as it is not maltreated and the fatal wound is given in the right way and in the right place there is no oruelty attaching to the busi- peus.Bleeding to death is like going to sleep, and the struggles incident to the death are not evidences of pain, but simply the reflex actions of the nerves due to the loss of blood and vitality.The animal is actually in a condition of fnsensibility.As to pigs, is is most desirable to have them in a fasting condition.The evening before killing they should be put into a clean pen, well littered.The pen should have a small anteroom in the front in which the pig chosen may be driven, and thus moat easily handled.The benoh should be close by.As the head is mostly wasted and is uot injured by the operation, it is the easiest way of killing to shoot the animal with a pistol of a large caliber in the forehead, by which it becomes insensible instantaneously.This is a very easy thing to do.The animal is at once dragged on to the bench and bled by cutting the throat wholly across so as to almost sever the head.It may be put almost at once into the scalding vat, as it is as completely devoid of sensation as if it had been dead # whole day.Its struggles, if there are any, are merely due to the contraction of the muscles by the abstraction of the blood.The scalding vat should be a trough sufficiently large to take in tbe whole animal, which should lie in the trough on two or three ropes under it, so that by drawing on these ropes the oaroass may be moved in the vat and, when the time comes, may be drawn out on the other side to a second bench there, where the hair isscraped off.The right boat of the water is 180 degrees.It should be kept up by the addition of boiling water from a kettle nearby.The dressing table should have a hellowed top made of bars, 80 that the Water will drain through without making a slop on the bench.The carcass should be kept in the water, moving about all the time until the hair loosens easily.Otherwise the dressing is a tedious job, When the carcass is cleaned, the belly is opened, and the intestines drawn into & wheelbarrow and removed out of the way for saving the lard.The sinows at tho back of the hind legs are then exposed by a cus down the limb and the gambrel stick, all ready for use, fitted in, and the pig is hoisted by blook and tackle on to a rail on posts, where it is suspended on a hook.The body is then drenohed with hot water.Cold water is not to be used, as it instantly closes the pores of the meat and causes the internal heat to be retained, by which the keeping of the meat is interfered with.It ie necessary that the meat should cool slowly and the animal heat with the odors of the flesh be gradually dissipated.This has an important effect on the flavor of the meat.It in a common custom to split the body inside through the shoulders, where it is thick, and this is desirable, as slow cooling in that part will tend to keep the odor of the animal in the flesh.The whole of the oarcass is then wash- od repeatedly with warm water and the skin thoroughly scraped.It looks better to wrap the meat in a olean sheet, in which 1t is carried into a clean place to bang outil it is set, which should be for the whole day and night.In the morning the carcasses may be out up.\u2014Mout- real Herald.Live Stock Peiats.A mutton breeder who got $4.85 for sheep eight months old describes his method of rearing them as follows: The lambs were born in April and May.They ran with the dams till Oct, 1.Then for à month they were put on pasture away from the dams.After that, in addition to the pasture, they had cats once a day, mixed with a little oilmeal.As soon as they seemed able to get away with it the mixture of oats and oilmeal was fed twice à day.This method of feeding was pursued a month and a half.Then corn was mized with their feed, and they had all the hay they wanted.At the end of a month on the oats, oilmeal, corn and hay feed, they were ready for market and weighed on the average 110 pounds.Their breed was Shropshire, with a few Cotwolds.The gentleman thinks these young sheep paid him very well.Professor Craig of the Wisconsin experiment station reports remarkably successful results from dipping lambe in the dead of winter, when the thermometer was 10 degrees below sero.The lambe were infostod with ticks and were doing no good in fattening as it was, and it was decided as the least of two evils to dip them in December.A dip of the usual kind was prepared, the water was warmed\u2014at least à steady attempt, not very sucoessful, was made to keep it warm-\u2014and the animals were driven into the vat and held there till their Beeces were thoroughly soaked.They were then stood in the draining pens till the loose drops rained off thom, when thoy were put into a shed where the temperature was 10 degrees warmer than it was outside.The ticks were killed, but the lambs were not by this baptism at sero, The lambs, on the conteary, after their bath did remarkably well.It is cheerfal news to learn the order hae gone forth that there shall be no more docking of horses\u2019 tails in Queen Viotoria's stables.\u201cAll the world knows that if must be made by tying their legs together the world does not want them, very aptly remarks The Horse World, Let your live stock be outdoors all the time the weather is mild and comfortable, but whem it is severely cold or stormy gather them in.Twice a day is pet ton ofa ®0 eed Pn §iimes A bees 1.8.5 CRS DRESS AND FASHION.odes of the Moment\u2014 Rumors of Changes te Come.Fars are very much to the fore, being ased us linings, trimmings and for whole garmauts.The variety in for novelties is greater than at any previous season.The furriers have provided afl sorts of fur wraps, including the usual jacket, pouckied blouses, the long pelisse, storms capes and little shoulder oapes.Generally speaking, the muffs are medium in size, bus there are dircc- kires and Marie Antoinettes, which are 80 large aud softly built as to be capacious enough to almost lose one\u2019s elbows in, These muffs are also made up of velvet and trimmed with not a few heads and many tails, interspersed with frills and bows.Boas are exceedingly pretty with numbers of bushy tails and heads fastening under the chin, while others have ribbons or velvet bows intermiu- gled.The short fur boa is the newest and smartest affair and the most becoming.Fashion's new aime as evinced by the dresamaker's productions, are in the direction of elinging skirts, close sleeves, & narrow back, long waist and low bust, all of which give to the form quite a new shape.The latest cut in skirts is the deep circular flounce, which widens into one with the back breadth and is stitched on to the apron shaped top in front and at the sides.Braiding or bands may cover this seam.In cloth gowns the latest development is a combination of cloth in two shades of the same color.Velvet sleeves are a feature of other new cloth gowns.All cloth gowns, by the way, show a greater amount of trimming than bere- tofore displayed.Yancy waists, quite unlike the skirts, certainly have lust noue of their former popularity, and rumor tells us that they will come to the front with renewed favor when the spring fashions appear.Indesd, dress ASTRAKHAN COAT\u2014BEAL CAPE, makers and tailors have agreed that no costume is complete unless its skirt is accompanied by two or more waists.Spring fashions are already being talked about, and sundry rumors are in the air as to changes likely to come with the opening buds.[tis almont cer tain that sleeves will be small and denuded of the puff at thatop.The Russian blouse, we are assured, is to make way for a new but equally pretty cout.From Paris comes the news that the becoming neckwear of the present season must give way to a severely plain neck finish.Coming back to the present, din.Der gowns are quite elaborate.Traine of moderate length are in order, and the sleeves, which are long, are frequently made of shirred net or lace.The bustle isan accomplished fact.It is already here in modest proportions and iv welcomed by tall, slender women.It is claimed that there is already considerable demand for these small busties.As at present worn the bustle as a rule consists of a small plaiting of horsehair, some of two narrow plaitings, ouly large enough to fit into the hollow of à woman s back.Some of these bustles, however, are made with hip pads attached, and then again the hip pads can be purchased separately.ALICE VARNUIL sirap Fer Sore Throat.A soothing preparation for an ordinary sore throat is a lemonade made without the addition of water.Grate the rind from one and squeeze the juice from 2 lemons over about 8 heaping teaspoonfuls of sugar.Be very careful to grate only the yellow, as the white gives a bitter flavor.Add the juice and gruted rind of an orange, a blood orauge making it even more delicious.Lect this stand 10 or 15 minutes, and then strain through a cloth.The result is a sirup with a refresbing and delicious tante.Mor.sugar can be used, but the sourer the mixture is the better it assuages the thiret or irritation in the throat.Saew Pudding.Soak half a box of gelatin in a cup of culd water for one hour, then add a cup of boiling water and 2 small cups of sugar and stir until dissolved.Add the juice from 2 large lemons.Beat the whites of 8 eggs to a stiff froth, When the gelatin mixture is cold and begins to thicken, stir the eggs in, beating the mixture very bard and until it will just pour.The dish containing the mizture should stand in a pan of foe water, and it will congeal wore quickly.Turn into a wet mold and stand in a cold place.When serving this pudding, pour around the form a boiled oustard flavored with vanilla, Salted Almonds, Place, may, half a pound of good bus.tor in a saucepan.Have ready a pound of blanched Valencia almonds (sweet).Pat them into the melted butter and stir them until they assume a light brown color; then take them out aud allow the butter to just drain off them; then turn them on to dry sait and wel) coll them in it; then sift them out and set them to cool and dry.The butter must be hot when the almonds are add.od or they will be tough.Balted pea- buts are having ie a run now.They may be prepared © mme IMaunes à the almonde «Good 4 PF theme far son\u201d the ayisen sia Who, if :Le kuc» not faune or entyre, Mnd conit ed oft in n urey slinde Vieiur< {auvrue paicface haters! Etrow - 01 el en Foix and maize Inu * de revue and sooted, Quite 1.of frills and stays, Wass be nad Larclooted.Her Loa.emght her note.Percha +.ane of her manners Gossip oe 11.0y Jus did gloat To prove hr wmruples not Diana's, But when + hero husband came Her Atena .And sbie wus vw.- ral pes s like veemin.Coen ote nae, + us errrine.Thencef: |, a atron f-'r and fat, Bho »' 1 «ro's alution.Thuls wi.ace And lu |
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