IMAGE EVALUATION TEST TARGET (MT-S) / ^^ » 1.0 I.I nmss 2.5 2.2 IL25 1 1.4 6" 20 1.6 / niuujgitijJiiiu Sdences Corporation 33 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 iV :i>' >v\ ;\ ;: KXI'o/rj'S. k good between them, both on the inside and the outside of the .studs. That gives air space in tiie wall ; and it is a construction that does not cost very ranch. The curing-room of the cheese factory should have double windows in the summer time. An hon. Member : Q. Do you use shutters also ? A. Certainly, shutters are also required ; and double doors as well. These small things make a great deal of ditlerenco, when the temperature is 90° outside. An hon. Member : Q. How would you cool the atmosphere inside the room after it has become warm ? A. By constructing a subearth duct to he lour feet in the ground and not loss than 100 feet long, making it of tiles and giving about 100 inches square of opening for every 5,000 cubic feet contained in the curing-room. That is for a small curing- room occupying a space of say 20 ft. x 30 ft. The warmth inside the room will create a suction along this duct; and the air passing at a liopth of four feet under- ground along the duct for a distance of 100 feet will become quite cool. I have cooled rooms very often down as much as 10 and 12 and somelimos even 15 degrees in this manner. The warm air is ca:;ried out by a ventilator from the ceiling. In ordinary cooling rooms the draught is so great that sometimes it is necessary to partly close the opening from the subearth duct into the room in order to keep the air from coming in too freely and consequently not cool enough. An ice rack is put along one side of the curing-room and ice blocks are placed upon it. The air circulates down over the ice and by this circulation you can keep the temperature down to 60 or 65 degrees even in exceedingly warm weather. In a cheese factory making fifty tons of cheese per year, .oO tons of ice would be an ample supply for the purpose of keeping the room at the temperature I have mentioned. It does not cost very much, as the ice can be put up almost anywhere in Ontario for 80 cents a ton or less. By Mr. Stenson : Q. Is it not necessary to have the coiling a.. r"i\\ as the walls covered with paper so as to prevent the hot air coming in from ,• bove ? A. Quite so, and the floor also should be lined. The latter is quite as important as the walls. The whole of the inside should bo covered so as to prevent the passage of air from the outside into the inside except through the duct. Insulation is not needetl to such an extent as in the butter store rooms because in the cheese factories the difference is as between GO degrees and the outside temperature; and in the butter rooms the difference is as between 34 degrees and the outside lemperature. By Mr. Fentherston : Q. Is not there a danger of getting cheese mouldy by the damp air which comes through the duct? A. There may be; but by using a small amount of formalin in a glass vessel, and allowing a cloth to hang over it as a wick, the formalin will evaporate into the atmosphere and keep everything free from mould. It has been also applied by Bpraying the surface of cheese in a cheese factory and has prevented the growth of mould on the surface of the cheese for a time. It has been applied very successfully to the killing of mould. Canadian Butter. Canadian butter is making headway in England, with one difBeulty and druw- back still to overcome. When the butter made in Canada is taken from the cold storage chambers on the ships or the warehouses in Great Britain and taken to the retail shops it I08O8 its ikvour rather Quicklv M«;..„. r denses on Us surface ; and the buttrbioS'wh^i? t W ^T *':,' a'™««Phere con- wh.ch ,H a serious fault. The butter makTs L^nr „ t^ *"* ' '" *^^"S'»»^ "^^i"Jed " tries from which butter is Hent to BTta?r\«nn?H'*° '*'''"''""'' 0^^^^^^^ he butte. besides common salt The feumZrrKT%P'''''r"^ '''^'"''^'' i"^ the use of a small quantity of some preSni n .fr 1 f ?* ^'''''* ^"^^^ ^^^^n uigin.^ condition fbrfouror five days inThe retui i-l • '" ^° ^''P '^^ Gutter in lood there as the Danish. ^ " "'' ^^°P'' '" '^'^'^e'- that it may please as vvejl f^^<^^i:^:;7^Z':^zs't^;^ zzi^T' ''^^ ^""«'- '-'^ -^ ^o-nts material used was 90 per cent bo^iax fowdri-edTn Mn """" "'*'^- ^^^ preserving ttZtSi '-' '' ^^"^ '"^-"- ^" add[/;^,Tt IVu^L^sTi"; r SLt^o"\t*J a" Th^** *K '"^ '^ ^^^ excluded by law ? been »;:f„\'SiSfrS;V::,r„'„^!|i°™ ItZn' re'o:^'"""' "" •"«- ^"» '- it seems to be a recognized thinfr (hiu T ® P?'" ^''"^ ^^^ "sed. regarded as adulteration ; !nd the besttuttri «: ilZ tSit'^e'T^f "''^'^^"^ '''^'"^ fK- T ?J^^''''' P^'^'tio" that our butter has ih-o..?]^ 7 l '"""tirely non-injurious^ this: In 1895 the Australian butter comnamwiTKp" ,T'th the Australian, is about from 9 shillings to 18 shillin-'s »er ow^ k- T ^ Canadian creamery, rauKod fluct.,ates greatly according to tKopIv but" nn^.lf' '^"" ''''''' ^^ ««»''«« butler can find for a year gave from 9 to Is shiUhji' er hlnH "7'"^''. '^^ q"«tations that 1 of the Australian butter. snuungsper hundredweight difference in favour By Mr. Featherston : Q. That is the Australian butter ' to about 7 shiUinr^In' ml, Z ZTof th'^A'ar' ^^ ' r*^',"'"^" ^^^ «- P-ee 3s. to 5s. lower than Canadian; an'^l for a ^art „. t^« '^ butter w..s from On the whole lastyearCanadiancreamerv hnf^ the year from 28. to 4s. hiVher whereas in 1895, taking the a erZ StrU «n ''"' •■"J'^'^^-^Shev th.n Austra^hm pounds higher than ours. "'^'''^«' Austialian was from 9 to 13 shillings per m we a?e '''''' '' ''^ ^^^ «^' ^^^ ^^^-nce ; are they shipping more favourably than he.^-w^'a^^^^^^;--&,--^ By Mr. McMillan : all k?p,lr„*V,rr'"°''"" '■■ ""«''-'««l«™Paratedf,.OMe„ch other or „r, they - eold .,o,.age. 0„,. „„ Carried At "abotS IrsKgrf " ""' °™"^"""« By Mr. MacLaren : Q. Our goods are chilled? as low-aJ^oo'Segrelf^'^""- ^'^^^ ''""^ '« ^^^^ ^or a long time it is brought dowa are ; >rorhrwi;;ieTe t^;S^^:'^' - ^-« -^ -- up to where they shillings per cwt. Wo have not Sn«,F f?*. '*'"'> ^'''"' ^^^^ to 1898, about 60, R gained th'at much on thorn "'^^ ^'^'^^'^ '« ^^e point where they are ;' but we have By Mr. Featherston : Q. Owing to improved conditions ? ospheie con- d "winded" other c'omi- substance in been uiginjif ter in good Base as well not ioseXits preserving . One half ant to keep ere has not led. hout being ii-injurious. straiian, is rj, ranged irso butter ions that 1 3 in favour six police ' was from ts. higher, .ustraiian, jsper 112 ably than vernment i. are they ustralian erything ht dow» ore they It 6 or S we have rAUM PilODUCTS—l'llODUCTlOX AXh EXI'oUTf!. f A. Yo8, owing to improved manufacture; and also owing to improved cold storage at the eroamorios. The butter is cooled the day it is made and therefore stays good. That is quite as important as cold storage on railwajs uud steamships. By Mr. McGregor : Q. lb the Danish butter handled in cold storage ? A. No, only cool storage; but it is^only from 3 to 4 days on its way to the market. By Mr. McNeill : Q. ^^hat is the difference in price between Danish and ours? A. All the way from 4 to 9 shillings per hundredweight; and in one exceptional case higher than that. In 189 J the difference was in extremes from 14 shillings up to 22 shillings; but on t' e whole 1 do not tliink our average gain has been more than from 6 to 8 shilling per cwt. on creamery butter. By Mr. MacLaren: Q. Is it not largely because of the name Danish has got? A. A good deal. It is fashionable to oat it; and it does not go oflf in flavour quick!3^ Q. On one occasion I was given some Danish butter and some Canadian butter to taste. I did not ask which* was which, and as it happened I chose the Canadian butter. But for all that the Danish butter was soiling at 4 shillings per owt. more because it had the name. A. Yes, and Canadian last year improved in the market also because it has so much better a name than it used to have ; people are asking for it in the shops. By Mr. McGregor: Q. On the whole the market looks better than it has been ? A. Yes. By Mr. MacLaren : Q. And also because it is called Canadian instead of American? A. There ' ")mething in that. By Mr. McNeill : Q. I have found the same thing in regard to cheese as Prof. Robertson did with butter? When I was last in the old country I saw English Cheddar cheese marked at one shilling a pound and Canadian at nine pence a pound. I took some of both home and had several people try them without letting them know which was which ; and all declared that the Canadian cheese was the better, and still one was selling at nine ponce and the other at a shilling. By Mr. McMullen : Q. Have you anything to say about the putting up of butter? A great deal depends on that. What have you to say about the best method ? A. I think the package most suitable for the export trade is the Canadian box, rectangular, almost square, holding 56 pounds net, covered inside with paraffin and lined with parchment or butter paper. That is the package most preferred. By Mr. Featherston : Q. And the square loads best ? A. Yes, they load better in tho steamships; and turn out better on the counters of the shops. By Mr. McMuUen : Q. Better than the round package? packapcH they want. o-^P"' ^ers to advise the creamery men what sort of By Mr. Feat her stone : better condition for calves. "''^' ^""^ ^^^ skimmed milk i. loft in By Mr. Calvert . Q. Have we shipped any hutter in pound prints ? f^-^^^'^^i^^ZCSX:.XZ ^^.«?/'^ -r- «o much surface to .et u . hull. ; and then make^ i^ ^''^^^:^^^;^^- ''^- By Mr. McNeill: Q. Is the use of boracic acid becoming -General ? -B^/ J/r. McMullen : A Th^v^r*^"?'"'' ''''•:^''' P"t »P ^^ith screws? A. The, have dovetailed corners which are also glued ; and cost about 18 or 20 con ts Q. 3Iade of spruce ? q;.it^ijr ^'i::;^^lrinrS;'ST,i:i;2^ ^ T * '-^ ^>-'^. - they are the lukon region; and we novv have several l^som T^^'K '" better and tins for regularly monthly shipments from the Gove.'nmenT'^. V" "^"P"" *'' "''^'^'^ ^« «««d They say It .8 better than the butter thev JoiZm V ''"'°'"i?,' '" ^'^^ ^orth-west. trade with the West Indies. ^ ^*"^ ^'"""^ ^''»'^ce. We al.o have a small By Mr. Featherston : Q. What sized packages do they take ' pou4."^^P"""^-^-P-"^ and ten pound tin package, chiefly two and five Q. Siiipped in crates ? A. In close boxe. holding about 60 pound, ,„ „,, |,„j. cnr4t.Tet':et™,'l''L'i'l°S;,:^"r 'T'"' '""" «k« P-^ucion of .he ment .n ,h. fo,™ »f-irc„i;j',i?iirb!tt™^'cr2crr'°"' ''» °°^"'- " Dominion op Canada, " ^EPABTJIENT OF AoRICULTPRE Commissioner's Branch, ' " Ottawa, 22nd May, 1899. " ™ PIIEVENT MOULD ON BUTTER b>. Wo leave what sort of toe roaming? iiilk is loft in imch surface dealer likes leif, [• own manu- out 18 or 20 so they are nd tins for im we send 'forth- west, ve a small '0 and five ion of the le Depart- 1899. a source lue verj' FAi.wr ri!ni>L'CTs-^i'i!i)i)Ucrinx ASH /■:.\/'o/,'ts. 9 " Experiments have shown that formalin is a most excellent preventive of mould. All paper to be used for the iitiing of hutter pnckaf,'08 should he soaked in a strong solution of salt. Formalin may be added to that salt brine at the rate of 1 oz. of formalin to 3 gallons of hrine. The paper should be left to soak tor 24 hours. The same brine may bo usod continuously. It may be renewed bv the addition of a little fresh brine and formalin every week. " Formalin does not at all preserve the butter and should not be used for that purpose. It should be used in the brine on the paper only to prevent mould. "The Butter and Cheese Association of Montreal has passed a resolution strongly disapproving of the use of green boxes, that is boxes made of unseasoned wood. "The paper with which butter packages are lined sh uld not be lighter than 45 lbs. per ream. "(Signed) JAS. W. HOBERTSON, " Commissioner," Canadian Bacon. We find Canadian bacon taking very well in the British market, with the difficulty tha' at certain seasons of the year a percentage of our bacon is rateu as being soft, and therefore fetches a relatively low price. There is also a quantity of the bacon rated as seconds; that means that the bacon is too fat, though of goou quality otherwise. When in London last j-ear I found from one of the largest hand.ers of bacon from Canada that in July the range was from 33 per cent to as high as 50 per cent of seconds in some shipments; and the seconds wore fetchin % ^r. McMillan : A, That would gi™ the oondS, foT^l '■" 'T''"'.^ '"'S"'.'- »" mangel, "*^ *° o.-.woi».„rh„gS'r;c.;^.^a^s^r,=;ri:r.s^--"o By Mr. Clancy: ^ or a| o|er7rat ;rn t1nth^•nit IJ^h'^'^ «^^^ ^-- -^7 be traced to corn . A. .^o, that is not demonstrated^ An TT '^"""'^ ^"^ «'over ? ''''" fic.ent nufition while the animS'.re gtowTn^'i 't 1''^"^^''''^'' '^ ''-' --f" Q. Why do hey object to feeding corn Tcr>n?« r ^"'"^"/'^ '''^' ^^^o"- ^^^^ A. . do „„. uo., _,. .,„, es;r:d'Vh;T°:tra,:\»-u^', '^s:^ they groiv better. I have \aZn'^^^rZ7w " 'I""."!""' •■•"'"^•d to r,,°'a,-oS that .t w,n be h„,.„e out that thrd:!, ^hilrlXt"! °' '"'"•■ »»' ' "*»"» % Mr. Cargill .- the h^ogtr^l" '^ '^' ''^ *"^--"on. whom do you consult, the ho. producer 0, bacon^' wEt^t'suSe'd f;it:?S i^ /'^°, ^'"^'^'^ "^ ^'^^ o^n, makes soft bncon first class. They havoTn op nSn In ?n'V'"l '"?? P"''" ^as fed it made the experience, that the want of coLecUve,H.n«^'^ '^'^ '^ ^ "'*"k is founded m while the hogs are young. "^""''"''^^ t'««»« was caused by insufficient nutrition By Mr. Stenson : Q. Bo you not iced them with clover first ? ains produce the l-knovvn p.'ickiiif rm for exarainu- ■i thero is much in tlio hogs that growing; and ,n'owih the pro- ' arc living the mangels? all these things 'ery month one rery good. traced to corn U that insuf. bacon. 'all the time? well balanced young hcgs, ■0 run around and I believe ' producer or ■n maivos soft 1 it made the s founded on )nt nutrition FAl!^f rnoDUCTS-PUoDUCTlDN AX/> A'.V/'0/,'7X 11 Mr. McxMiLLAN — We fed them on clover and they did first class on it when they wer- young, when we took .them in to make them up before selling them we took them off the clover. ^ ' By an hon. Member : Q. Do pease make more tissue than corn ? A. Pease make an exceptionally Hrm bacon. A mixture of pease, oats and barley is very good. Mr. GiLMOL-E.— Through Essex and those western counties last year was it a common practice that pigs reared around tlie firm yards on corn were theu turned out and sold from the pastures? That is the By Mr. Featherston : Q. That was the time of the year that soft hogs came in ? A. AH the way up west they shipped fresh from the clover fields time we had most tror'^'o with soft bacon in Enu-land By Mr. McNeill : Q. If the farmers had not a largo supply of skimmed milk to feed them, if they were obliged to feed whey, for exam^^le, whether would corn or pease be most likely to give the best results? •'^ A. Pease and whey make a better balanced food than corn and whey. By Mr. Mc Millan : Q. Do you mean that for fattening them for the market for a sbort time before you are selling ? A. Pease, oats and barley are much better than corn to bo fed with whey. By Mr. Kaulbach : Q. Is corn liable to cause hog cholera ? A. No; but apeaking generally, I found that wherever there are such condi- tions that the young pigs are not vigorous and thrifty, those conditions cause any disease in the locality to bo more rampant. Hon. Mr. Fisher —I believe that one of the chief things to be watched is that during thegrowth of the hog you must give flesh-forming food and not fattening food; and it is very important that during the period of the hog's development you should g.vo food that gives them connective tissue. If you once lay the foundation 01 good bodies, I am satisfied that your bacon is not likijly to be soft. If durinu- thogrowingperiodof yourhogs, you laya foundation that is soft, you can nevet- overcome that; and from that you will not be able to market good tirm bacon But U yoii have the growth of the hog properly made, you can afterwards feed him what- ever is necessary to fatten him up to the point when he is tit for the market, und you will have good firm meat. By an hon. Member : Q. Supposing you feed on clover ? «u- i^'T" ^^^' fisiiER.— During the growing period clover is very good food. 1 don't think clover alone would do. You would have to give them some grain as well, when you are tattening them. 1 have known a good many hogs that were grown on clover and were afterwards fattened properly that gave good firm bacon. If you tried to tiniBb them up on clover the experience is that the bacon would bo soft. 12 PROFESSOR JAMES W. I.'0/JERTSOX. By Mr. McNeill : Q. It does not do merelv to \av H^^^r, *i. that you do not feed aCwlU soLthrg^trw^^uT^'ra ''""" ^^" '""^^ ^^'^ ^-e A. les. I think you mav spoil the hoi n^ T^ '' contrary effect ? By Mr. Semple : -a. of a diff„,„i ::{,,!;'S' CaL" a "Eo"""™ "'° Cn.^Lat,. bacon ^hcb wh.oh 18 better tban tho Danish. ^°" "»» "">' "O 'igt as the boat Irish St/ Mr. Moore : kav„]he°x^:i:^;J^:h°\'b?:rrtXf''"r' tT'-p •-"j-^»»p™ saloable ao article as the small bam ? * ' ^' " I'"""''"- *^i" '' '"ake a, "ore pernor SSVtj'Jetibl'VX""''"' ''"'°' ' ""' ■' "-" -' "-" Canadian Flodh. n.pS:,?.b;s"°'bl?Z';'',^:i;;t*iTaZi^'' r'"',°^' '"''■™»^- «»- .„a liighly of it as a good-;troL Sr L J. .'■' "^•'^^ ^'^ ^^"«^ '^ thoy bread. The En.Hish bake f maKn f^ •'"'^'"■'^ ^'^'^ «t'^«'' Aou flour.soastoha^eanonZ,;.?^^ "P..'^"!'' «!'«"*?« from seven flou ni 3«r, soastohaveacontinuitvofnnni; •'■ "''''"''''' ^'''"" « ours and giving good en or eight kinds of '^"viiju vyitnaan for h'nr-in jt '^ '^'^"^•'d fail them in the gar.an flour, bro.ight from Hun^a t bv Lenf « '^ ^-^"V' '''""P'^ «^' ^h° best Hun' passing through there. This wfs examino^r hi ."". '" '^^ ■"*'""« l^'siness who was bat Canadian flour contained To ,erSl^^ ties) than the best Hungarian. I went oTn- /^'^""^:"«'d« (Aosh-forming quali- *'^'-—- any possibility of havinjrtes^mide'lir"- ^"^'" '" ^""^l"" ^S see if ausni.« V"''^""*'^- T'^« t««> ^v- - '^" "-"/•"">' ^"""'^''^•' «""'• i" one of auspices. It was do reliable Arm of bakers furnishod'm ;{''mSni;;ii;;-r"¥h:'t::;^^S Tf' '^'"^'"« -.ices, .^.done^by -'^ ^M-k^Sr -TS^S^^^ w.th^a report afterwards. One oHhei; test? By Mr. Featherston. among ba^^i^^^^J^I^-^r^tli^^^S:!;:'^^ '--" i" E".land generally I must take care 17 effect ? le foundaiioii is Ilk you can ever ^•e with that of markets, there he hest Danish, cwt, under the es bacon which 8 the best Irish 100 pounds and Vill it make as Id cost much lian flour and 111 1898, up to nconsiderable n the limited low Canadian e exceedingly d givini,'good 3ight kinds of I them in the he best Hun- nesHwho was 17 established irming quali- lion to see if 5ur in one of authority or liition. This heir tests in inds of flour, )ad from the iiadian flour. ' country, so od broad as generally FA/!M P /!') DUCTS- f'/!Of) rent LX AX/) EX/'z/irfH. 13 By Mr. Semple : Q. Don't they import wheat into England more than flour? A. Yes, the millers prefer that, but there is a large export trade from Canada in flour. By Mr. Kaulbach: Q. How did the quality of bread from Canadian flour compare with that made from American flour ? Was that tested ? _ A. We did not test American flour against Canadian ; but as far as there is any evidence, American flour from the North-western States is about the same as our Manitoba flour; the American flour from other quarters is like Hungarian and baa more starch and less gluten. ' Q. That would naturally give a good deal less bread ? A. Yes, and of a less nutritious quality. The following table shows the value of some of the produce of Canada exDorted during the year ending 30th June, 1898 :— ^ THE PRODICE OF CANADA. f'iittle V,, Mici'ii . Hams Butter Cheese I'oultry and game Kk^'« Whfat Flour Oats Oatmeal Pease Apples LI..- Doz. Hush. Brls Bush, Brls. Bush. Brls. '.(uaiitity. Value. 213,01(1 a')l,78i) .Hfi.,304 17.313,910 5,425,700 3,041, .")78 .■534,757 1,813,792 1,300,081 The following summary of the exports of all agricultural produce and of animals and their products from Canada, shows the values of those which were exported to the United Kingdom and the United States respectively in the three years 1896, 1897 and 1898:— ANIMALS ANJ; A(iRICULTURAL PRODUCE (THE PRODUCE OF CANADA.) Value Year ell(lill^' 30th .lutie. E.xpiirtetl to The Uiiitetl Kingdom. The United .States. 1890 .*( 40,094,222 45,82,5,001 (iO, 227,923 •9 1897 0,173,875 1898 7,0!H).(j47 .), 054,853 The evidc'KH- I have gathered the last few years in looking at our foreign markets goes to prove that the United Kingdom is the market for the surDJus of larm products of Canada. '^ •'^ 14 Mn. A. W. 'lltlXDLEY. SIR. A. W. GRINDLET. ATb. ClIAIEMAN AND GENTLE JIEN Pr^r D 1 . «pp e. in Eagland being cla,8eraTata»t from f ''°?i''''''''°'' <"■ "■« l'"i"' of „„,. applos from Nora Scotia anj clLd^ vl ' ™ <''*'■»" countrio. iliat i, ,l\. 'S^''^ "!■ t'" Cl.ri.tma, apple trade »av. "■$"'"'' '""', '"^ ^"•"ii^ Times t CWont Garden becu^use the Lon'on^Sot^V'^" ^'"'^'^'■""" ™-« particularly of I5ris ol and MancheHtor markets iM«?h«^ ™^^^ particular than the LivorLol on the London market, CalifornK comes Tf P'*''^'^"'^^ "'^rket in Great Hrt^tin' Canadian fVuil takes th rd pS .W ^"-« Scotia necond and the so ia' " po.t.on it holds because alli^rniat::;^^:^ ^^^1^;^.:;^^^^ ^'^^'^ By Mr. Bain : California Newton Pippin ^« Have fa. better apples in Canada than the By Hon. Mr, Fisher: Q. About what dates would that be? r^iSnl'n, 'Jt-ria^'^-iriit tf;r;?'^^^^^^ TOO MANY VARIETIES AN INJURY. th« Sfon^'pfjfni^"' ^°* ? a reputation for anpln« f^om th^ X - „...i.nn nppui ana the Gravonstoin rp. '^'"~ "* ^"^ Annapo s Valloxr .^«n ..p,„g too „„„,,„,,„„-«.„. ^,,,„^^^„„„.^,^^^^^^^^^^^^^ FARM PRODUCTS-PRODUCTIoy AND EXPORTS. 15 in during 1898. ointnittee :— 'e point of our io8, that is the idon Tivies, in rt quantity of lia, Canada and l>y the barrels >P!^, with very '■■^ of fruit net. 3as a smooth lids not. The T rough and '1 apples sell irticularly of ■he Liverpool, roat Britain) the so called ined the high icie. t for a dollar Ida than the 1 the month 5n although uniform as boo, that is >hec where ase of Mr. l^ameuso " the general and Navy y with the s'oll on the Canadian 8 Yalley, mistake n worked up on one variety I am told they confine their shipments to about four varieties ^ova Scotia sends a considerably larger number than that but when von come to Ontar o and Quebec the numbe'r is much larger. Going dov^-Cov^ent Garden market one morning on one side of the market I jouod Town the an^Sri r "^ ^/r^''""u '^PP'""- '^'•'•^^^ ^^^'■^ -^O ^'ff«^«"t ^«r'°lies from Ontario and Quebec alone. I have here a statement in reference to a shipment of apples that was sent from Bowmanv.lle, Ontano. In a consignment of 69 barrels tl erfare 16 different varieties. The English like a uniform article and when they semi n repeat orders, they want o have these orders filled with the same varieties and about the same grades that they got in previous orders that gave satisfaction It is a well known fact that as soon as other countries, Denmark and the Untei States adored creamery metho.ls and we went on with dairy methods, our butter tnide went t?om bad to worse, until we adopted the creamery system, and sent large qmintTties o7 a uniform article. California has got the market by lending large quantities of he same varieties, the iVewton Pippins; Xova Scotia sends chiefl> C? aven eln" and R.bston Pippins confining the trade to a few varieties. As tor t e Tea led di honest packing 1 do not know that the farmer is altogether to blam. becLs^ hav ni 80 many different varieties-and we have in Ontario so.ne 80 standarTvarictte S apples; you go into the ordinary farmer's orchard, and if he has forty trl^^ 10?o 1 he has ten varieties in it He has so many kinds that when he goes to pack his apples he has no enough (,f one variety ,o grade his apples properly but hast, nut in large and small apoles in order to make ifp the shipment ' Another great objection to the Ontario and Quebec trade is that thev have too many early varieties at a time when the market is glutted. In the fall of the year large num ers of early varieties are rushed on to the markets, the market s floXd These apples have not good keeping qualities so that later on' in the se isoi there Ts" really a scarcity of apples. You take our Canadian markets to-day and you \^ II find they are selling apples out of cold storage down in the townships at 30 con s dozen. Two important changes can bo brought about. By top graft iig in good keeping varieties we can do away to a large extent with a large'numbe^'ot vS ties, bo h in old orchards and new orchards, the difficulty has been brough Xut by apple tree agents to a great extent. The agent comes around with a book showing a ot of pretty cuts of apple trees and he"^ says to the farmer "Ue is a good apple" and the farmer takes a sample of each variety. Graft in varieties well adapted to the British markets, good keeping vurieties, and then the farme having a large majority of good keeping varieties, is betted able to grade his fr ft I might say that this case that I have mentioned is not an exceptional one I have ^^m.tl' ^"^"T «Y'^.«'V'"''''k«t "«ticing the Ontario and (iuebec apples" and you will often see |ust such instances as that, (Referring to the exhibit m t in by Prof Eobertson) not in such a state of rot, because these have been exposJd and Imndled for some time, but I have seen apples sent over there graded "A Xo. 1," in p cl a 'es that had wormy and spotted apples in them. ' '" '^'"-'^'^t^^s PECCLIARTIKS OF MARKET TOWNS. In Covent Garden market, the buyer, before making a bid on any Cana i ' x ^"^"'^'o 'md Quebec they are packed in lirge ba;rel8 have ^eent'L^'li^ because of the fact that un the 'Manchester market n whirtertwee ''lar^' "'^^^^ apples that were not better than this (indicating a smaU -u S "^ZCuM ''""" would look at tw ce before thev would nlr-U- fh,.,^ 7, 'PP/W— apples that farmers they are learning their lesson.'^T ol^fV fiZ Th t bo X'^l" "= P"^" • ^"' By Mr. McMillan : the sic sKs"' ^'" '^P-^^'^''^^' ^^^""' ^^" ^-^ «-"»'' f-'^ «f good quality fron, get much better resu^ ri haveYrted Sni^^^^^^^ the reason that I think we ^^^^ BSThStu -^Sh^^T^^ p"^' "^^ '^^^^^^^^^ "'^"^ "^ and Siittuq^z^j^S-nr^Sat^;?^^^^^ any quantity of such old orchards in Canada which ^bvcurtivatinL^Sh.n fr""^ may be made into good orchards which will nrnd.in« .{.^hV m ^ and top-grafting shorter time than by planting new oJchardsI ^ P-'O^^t'^ble crops of apples in a By Mr. Featherston : Q. Is it not a very great drawback for the Canadian amiles thnt fhn i, have to show samples of each variety before thp hn^lru w-ii ^ ^ l , "'^ '*®"®^* there not bo loss as a result? ^ ^^'^'^ '^''' Purchase them. Will A. Yes. When the barrels are opened and the frnif tnmnH ^ * *> more or less damage done to them and tlev brim i f ; ^ ''"^ *"^''*' ^'^ sequence. They are' sold as samples theS T m^e S d^Jat in' ^11] ? k'^"' seen uat one or two barrels of a varifltv nn.i T. ^t , " ^ 'stol, I have sample of each variety and th^t ?b Z dVl^ „ of course the buyer wants to see a marL with the No^I Scotia frut^ou seeThousande ofta." ^r Fr "° '''' ^^"^^'^ Ribston Pippins and California NevJtown P pS ?„ cl^b^^^^^^^^ ■''"^ a lot of barrels of Canadian apples you mSrbeSn to lor^ f.T «M ^""l '^''^V'^ There is no uniformitv abo„t. ihL „L *u„;^- . _V" ^^, '"^'"^ ^9^ «" sorts and sizes. NOVA SCOTIA APPLES. Unless we have a radical chanjre in the mefhofla ofnoni,:,. j i- the Canadixin fruit is going to takea hick seaf Th7vnS?i '^^ ''"'^ «^'PP'"g apples fere.ce, because there^re^men d^n there whofe name ^nd 1 1'^^'" ^'' '^' P'?," knownon the Covent Garden market to flnvrThnftv '^"^"'^ ^^^ ^° ^ell rk'.".?''**^,- ,.!.?;. „ FA/;.V PRODUCTS -nnODUCTlOX A XI) KXI'oh'TS. 17 ; the London ther markets lester, Bristol is the quality and Quebec tho fact that ladian upplos ties of small 1 that farmers ig pen. But e quantity of -hem over to on the ship. >ftho apples quality from )od fruit and 1 1 think we Js where the 'ees pruning 1. We have top-grafting apples in a the sellers hem. Will t there is ses in con- tol, r have nts to see a the Loudon nsteius and strike into 3 and sizes. 3t calls for, he English he colonies hey prefer inds would ing apples as the pi-e- e 60 well he buyers nadu who i tiist-class some sort of standard to grade our fruit by, either by size or by quality, because if you come to put what IS called an A No. 1 (Canadian, beside an A No. 1 California, they are found to be diflbrent articles altogether. Wo liavc a <,'rado for Canadian wheat, and we mu,-,t have a .standard for our api)les and grade tiiem up to it. and ship 'only apples up to the standard. I will say just a word in re-,'ard to packages. Unless } ou have some very choice dessert apples it pays better ro ship in barrels tho e.xpense and freight is too great to send it forward in small boxes. We have, but we have not been using it very much, a box the inside measurements of which are "v. \y^ '^^ ^^ inches deep. They hold about oO pounds of fruit, but there is a box that Mr. Sheppard is using which is very tine for export, it is being made in Canada now, that is a box with cardboard parlitions, it is supposed to hold about a bushel and a quarter. Tho spaces are made in different si/.es so that you can grade your fruit, and choice apples are being sent over in very tine shape that way. It is rather expensive because the packages cost about 40 cents each. PAOKtNO AND TRANSPORT OF PERISHABLE PRODCCTS. Now Within the last tew years it has been advocated to use tho ventilated barrel 1 have spoken to a number of men on Covent Garden and they do not approve of it" There are several faults which are found with iu Suppose youT»ilo them up six or seven deep. These ventilated barrels are liable to get bent down, and as anples won't give like oranges they get crushed down and hrui^-ed. Another thing is this : takoapples which arrive in a hot dry time !ind they are liable to b-come shrivelled and if they are landed during cold weather Ihoy are iiablo to be injured by frost or even by sudden changes of tempeniture. That" brings me to another p.int where we are wiong in all fruit shipments, and that is the packing of the fruit while it is warm. If you go to California you find that 'the fiuit is all cooled down before packing. The idea of the ventilated barrel was that when tho ap|)les wore packed up within a few days and put in cold storage the apj)les would cool down, which was perfectly correct, but tho point si-oms to liave been lost sight of that when they were taken out of cold storage the heat would get through into tho apples as roadilv. Take the moving from the cold storage warehouses or oars to the ships in .Montreal' The apples are exposed to great heat for a short time. Then they are cooled to i\. temperature of :^6 degrees, and all these sudden fliicuiations act in an injurious manner on ihe tissues of tho fruit. It is just the sumo as if you take moat and freeze it and then rapidly thaw it; you are going to injure it. Take it in our soft- skinned fruits such as plums and tomatoes, which are taken out of cold storage with nothing more covering them than tissue jjapers, and expose them to a temperature of 60 or 70 degrees, and in a day or two they will melt away. The 'issues aro rup- tured, and it works just the same using ventilated barrels. So the idea would bo to cool the fruit before it is packed. By Mr. Feather ston: Q. And pack in tight barrels ? A. Yes, pack in tight barrels. By Mr. McMillan : Q. And then it should go across in ventilated compartments ? A. Yes; I will touch on that point in a little while. Up to wilhin tho last few years wo shipped in ordinary holds, a:-.d as tho apples were with other perishable things without any ventilation, heat was generated from the mass of perishable food products and it spoiled the apples. Tbcn wo wont to the other extreme and adopted cold storage and put tho fruit in there. That acted bettor than the other plan, but still the sudden changes from a tcmperaiuro of i;<5 or .'j8 degrees to a hoL moist atmosphere, as in England, caused the moisture to condense on tho outside of the fruit when tho barrels were opened, and you had everything suitable to start up rapid rotting. Last year some apples taken from cold »ioi:&ii^ whon opened up 18 -i///. .1. ir. (.liiXDi.t:)'. :tp|.lo. ThoHo were a «ort va ictrof • ,1" i h!)v ,' ,""l'"-^f ^'« ^" «"J " «»""d Hiimc thing hero. If you f ke mn.i' , '"^ '''*"" ''''" '^''^' *""«■ ^^'« ««" th« CMty of Shorbrooko last week and Tsaw thftt ^•,- ^ T" '^ ^."•'^' *"" '"^" '" ^''<' applcH. 1 asked him how thov "imo t Tn « ' , j."'""^' ^" ^''^"'^ » ^o^«" 'or more than a bushol of gld oJos i^. . h>u-. «1 ""' '""' ^" f,"'^ " ^^''^'"' y"" ^J«"''' K^-'f- I «uw g,.apos which vvor'o ;air:a"oi'c r ,^;.;;.e'";;:.v;ro'' F. T" r '1 ^'«'\i-;--" camo out nice, hut ir, a couple of days if you w ere'^.o I ?. '"'^'^'^''.^''''i^' ^'"'J ^^'f'ich would all fall otr. The (JrimHhv noonlo n nnl) '"/"'^^'/''^'m "P l>y th.. .stem thoy way of it wan that thoy 8o™ho^CtWn to T /^^^^^^^^ h '^ ''" '"''* ^^"^'^^•«' ^ut the storage whon wanted and oaten mmodh olV.n 1 'w^^ u"- 'lr"^t.'.l'^'' ^^^^ '«' '« work only during the ni.rht to , m« •^' ''"^.'^ ^''^ weather is very warm to by cool air. Eyfuop ting that ZZJZ TT'"' -"i" •""' "'" '''" '''^''^« ""^ -'oplaco fruit properly, ^Ind ^oSg o f fi" "n^^ P^^^'-'-'K tl'o about a better Mate of affairs ^.inotie.s it will have a tendency to bring otheJ^i^td ioZl^ ^s'l^^u l::';;:;;S^.;^i^ r:,^'r ^^'^^^ ^^'^^^-^ "^'•'-> «- ^j- A. Approaching Er.gland the f'l "w ,1 i i '^"l.^rap^^rature of Englu„d 'i fruit would' land. T^onf i;;u> cdd tj;;,;:;;:'';;,^^ ir^"'^' •" ''^^ ^^'^ •" ^^'-'' »- when the fruit 'and eggs got ' ere th ^ we.?. '?, «'"' ^"^ ^''^ ^^'^^'^ '^'^l^' «« that atmosphere? ^^ '-^ '^^"^ '''' ^''^ «""« temperature as the out of the cold storaco the nio«nr» ! ? H'oy have found that taking eggs priuting on cases ol egg" that t ey "r^ Tt JoT' "" '''" ?"'"^"' ^°^ '^"^ ^4 S are removed from cold storage. ' "P*'"''^ ""*'' ^^° ^«y« aftoi- thoy By the Chairman : ^ 1 T'TT^:^^^i:'^^^:^^<^f^^^ bring them outgradually ? buildings in London, which Tav^ wha'CvoS' VirT' "^ ''"' ^o^t cold storage are used where moat' is frozen ^<^\^ l^L^^l^'''^^ compartments, which quarter of boef-it is defrosted by the use rSv/i^ ,,,'''' /T'" ' ' -^^ '« ''"^'^^^ « perature. There is a system of .team pines do ^ t T "'*' ';"''."^'^' "^ ^^« ^em- ammonia plant overhead. Thet.mnoTtur ?«.ih^ii '^ '«"^'^'"' PT^s from the to a temperature of 58 de-roes As I, frl\ ^ '"^' '■'^'"''' ^'■°™ "^^ «^ ^8 degrees on to the' cold air pipes oveSead so ntt ''0» gathered all arouU these pipes a, tlie m "attf. 1 ^7' 1"P- 'u^^ ^'^•'^^* ^'»« killed the night before That is -. n ■ . f '"^ ^'""^ '''"'^ bright as if it was Montague Nelson " '' ''''''"' '^''''''««' P=^^""tod, 1 believe^ by Sir E^ Q. That is not used ibr eggs ? Ihey have.|ofl the colJ »lor,«„'5»,ehiuM7 °''°"°'' '" '"» ''">■» »''«»■■ By Mr. Q. In the case McMillan : some eggs which wei'o rthinned compartments they s,to,,ped working the tins for ppt one or ast H uramer in cold ventilated two days before landing and PAHM I'nohurrs rnohvcrinx a\i> hjsmirrs. jg thecggH hui.ied in the best condition. Mr. D D Wilson w...,f t,, \Tnn«.« i a . beglnnins of Clio Irajc in Ca,;;,,!, "" "' ""« °*-'«" ""■■ "'"« ""O "l.y Ontario .houl.l not l,„l,l ,he mark r ; r ri^ ,^,r "^ t " '" 'IS .T T"" i;aJjiui^^ir„trr,":™Lrt£*:s5rj^ coneerned, t would never ho -i simoom- t*- , '""I't^'-ung iiuii, say at Montreal is .:s't riSo^.:, »lr''' n'-rir;;? "' r r°^^^ "»-'■" ««''^'f"°" » Sissiiili ao MH. A. ir t.h'/XDr.EY. By the Chairvian : Q. Do ihay Hhip niiiny npplos ? A. No, th.'y do not. In l.ict, I ain told thoro Ih no roasori whv Oiinsidii nhmiM not look towar.18 Au^.raliu for u murkot. Thoy have a good marked there By the Honor ahle Mr. Fisher : Q. I)o tliey not got Komo apj)l(!s from TuHmania? A. Lots of apples come from Tasmania. By Mr. Hughes : a" Y.l''-,?n""^ a market in Tasmania for Canadian apples in the offseason 7 wo nW-'rht'oi n u.h l"""'""' *'?'■" Y"")*^- ''"' ^""^ *''"■'' ««'^''«" ^« "«t our season and bv-Sl "Sn.ila •'.< b-" and thcrr^^t not a doman- 18 cl'nad,^ f w!r t"n"'' ^'.''.'"'''^ """"'* Canadian bacon and he was selling it occur The CanS J^V h "'"'' ? •' ";"^/«"iP''oJ"«ts things like this could ?ot f?uSi.n nn ,. K" V ^^, !",""^ ,^"''* "^ ^ Canadian at all is not going to brand Canadian on u thing he would be ashamed of. ° mnnf^lMl^r '"'' •'l'^ ''' ^*'''' °^V'" '"''"^' ^ ^'^"'^ '''^« to refer to, whore the Govern- ment, 1 think, can do some good practical work for the farmers. That is in giving nacki.r''Tho(Vv ::'''''"? r r,/'f l."""'"^'' ^"•"'^'"^. «P''-yi"^'. picking 3 packing. The Government bnt talked about establishing illustration stations for- ItTr^f "^ ^■''r ""'^ '^'f '''''' "^'"^^ ''f f^''™ ^■'•^P-^- ^^^ I th . k if they would up mat ho man is to be there on a certain day for the purpose of trivintr the farmers rdhTcoL^^nCtl"''' /''"''•"'""' ^t^ f----o">J come in 'from'ttat vi S; for tSo vaHouTwo k ,n '7"' "C?''''' f "^J^"'^' ^' **^^ P'"«P" ««^-^0" ^^ ^he year thhi^a, d pari Jin K°°- ^'''^'' r^^''''^ ^""^ '"Stance, which is a very simple to ifol t nn L tl rr ^^' ^7P"'; ''"'^ *^ «'■'''** ™"">' ^'^'•'"«'« ^«"1J «oon be able ,,ro^bablv Zn U s I -^'""'^ ''^ '^;"T «^'\g^-''f'^i"S. '^"^1 they would do it better probably than it is done by some of the professional men who go around Then take the sul.jec of spraying Ju.t before the proper time for doing this work they could go around and .how them how it can best be done, teach them^thc pieparation of the mixture. I believe that has been done already. ' ''1''*'""°" Ihon there is picking and packing. I believe that experts could trive the farmers a few practical lessons in that department. There wL anothf ipoin? wTvfo'i^^r "^' '"'*'" '" '^' ''■'''' ''^' ^er™o»t and I thinkT woTd be aS way for the Governmont to reach the farmers. ^ 1 Th" practice at the experimental station of Burlington, Vermont to which T have alluded, was a very simple and a very ottoctive one and dealt vviJh the que t on unon' i77 .."^ ^r'l'^"'' ^r '^\ '■"^- ^^^'^^>' '««"« ^ «^''d with ^ a cut bfen snr^vJ S •"''« T "'" '^'^' ""^■^""' ^^ ^'le potato patch had been sprayed with .he Bordeaux mixture and the other half had been h« ^'^fy;"^' ^'!"\'''« cut .bowed veiy clearly in the appeanince of liLr '."^'^'«\/. 'ho crop, the benefits and the advantages to be dedved from Bprayin^c, . N. ., o^iy was there this picture but there w?s also underneath a to FAUM /•/,'(> I lUiJ-rs fUDhUCVlOS A SI, KXmnTs. 21 luia .should 0. season ? ioason and system ol' bat on oil I' Mild cured n Ontario. He said : and came Ontario," i.stal)liHhetl I a general in a yreat a demand i selling it could not f to brand le Govern- in giving iking and -ations for ley would ice posted le farmers it vicinity F the year ry wimple n be able ) it better id. Then ?ork they eparution give the ler point be a good ) which I quobtion I a cut itch had ad been •auco oF derived irneath a receipt of how to prepare the mixture .in.i under that a description of how and when It Hhou d bo applied. Ihcso cards were nent around to every pont office a few weekn before the noce^Hlly woul., arine for npraying the potatoes. Now the post office is u place where every larmer will go throe or four times a week and he sees it hunL' up there about the time that his potatoes get touched, and ho has been looking at it and has learned the advantage of spraying before the necessity arises for using the mixture and when he noedi- it he knows just what to do. They had a law for preventing the catching (.f trout under a certain size an.l they issued a card giving a cut of the exact si/o of lish which was the smallesl si/.o allowed to catch also giving inforraiilion as to the lino which any person is liable to for taking a fish smaller then the size shown. There was the objeit lesson before every one, the same as in the case of ihe potato patch and the benefit ot sprayiiu' Now in Canada if we make any chang., in our mail regulations each postmaster is' furnished with a card setting forth the changes, and it is hung up in the post office and every body knows of it immediately. LjI the J)epartment of Agriculture have a card printed giving information regarding the bulletins that are issued and the nature of the subjects treated in them and where they are to be ..btained so that any farmer who wants to get any information upon any particular subject can see where to write to in order to get the bulletin or report upon the subject in which he 18 interested These cards can bo posted in the post offices throughout the country and then nobody will be to blame if every farmer does not get the information which he requires and which will be of assistance to him. There might also bo somecanls such as 1 have do^crilod upon the spraying of fruit trees and other similar snbjeets In somo cases it would bo a good thing to have cuts of appio trees shoWin- one-half- the tree hat has been sprayed and the other half that has not, an.l there miolur« mo by Montreal shippers unlenty of room to your fruit ho that the sua can got in. (ientlemen' this IS all J have to say this morning regarding ajiples. ' By Mr. McLaren : Q. What grades of apples do ^on recommend ? A For apples to grow ? 1 have here a list of the varieti. s that have been given both by Nova ^cot.a ami Montreal doaiois, and apples tha have an o.tablished roputatioii. Ihe apples for Southern Dntaiio for general markets are KiiiL's (.ravensteii.s, Cranberrv Pippin, Koxbury and American (o.M, •, Ku^sett, Northern >py, Baldwin Ureoning. Now there is (luite an assortment, ten in all but if u farmer hnds that any particular variety is well adapted to his ,-istrict then keen lo one or two, and you get good fruit. Orchards near cities can grow Red Aslracluu. ami Duchess of Oldenburg. The apples for Quebec and Outan , general marke s are the Wealthy [.anieuse. Mcintosh Ue.l. Winter St. Lawrenc , Cana.la Baldwin Canada Kcd, Uolden Russett. Ren Davis, (greenings. Seek no F Cranberry Pippins. These first four, if they are very choice boxes for table use. ' 1 ther, Kingrt and ■an bo shipj)ed in By Mr. McGregor : Q. Is tho Ben Davis good ? A. The Ben Davis I have sometimes seen good. Q. 1 1 is a good appio ? A. A good apple. By Mr. Featherstoji: ^ Q. A good shipper ? A. Yes. Apples for New Brunswick, Nova Scotia and Prince Edwar ! Eibston Pippins, Gravenstoinu, Kings, King Tomkins, Northern Sp\ EussetH, Blonheims, Non Paroils. Of cour-e there are other varieties want to impress upon the farmers is to confine themselves to very few By Mr. McMillan : Q. In keeping apples do you prefer ad .r a damp place ? A. I shouM not hav,. it either way to a re extent. 1 should ngt want it too drv to shrivel the apples or too damp to spoil ihem. What y..u call an ordinary cellar or root collar is a good place. You want a certain amount of moisture but not too wot. Q. Vye have two collars, one dry and the other moist. The apples we i):it in tho moist cellar did much better than thorfb in the other one. Let me cite one experience of a former moiuber of this Rt« Island are Greenings, but what 1 arietios. THE DOMINION MINISTER OF AGRICULTURE. IJZ '^PP '" "/^'"P *'°""'' ' ^' ''""''' "" •' ''^''ff*' fl*"'fJ ''"<• hiH barrels were I e . T Tho J^^'l "'' "'•'^^^^^H'^* -''W'ly 'K\ found that these wore the best apple! he had. I he barrels were not tight and all the water left them. ' * A. Ihat was a curious experience. By Mr. Cargill : Q. What is the best mode of cultivating an orchard to get it in a proper state to alee the trees most productive ? & M '"I'"' siaie lo A. In some sections they set out the trees 3.3 to 35 feet nnart ; then you have the chance to cultivate the ground around them, and when they are fui grown I ere IS not much distance between their tops. In some orchards vou find tree? sTwsS apa.t and when they rea.h their full growth the limbs bec^.n"^, int • ocked and so stonlT!. t ?r ""f ''P'" P'^P.'""^/- T''^' P'^'"^y '>f ^"'>"^ '^« ^« have in Canada we should sot them far apart and then they get a chance ^o spread out. m •^ mitte^e'L'foUowir " ''"""' '''- *''"'^^^"- '^^ ^»^^''-'*--«' -'^d-ssed the Com- I think the matter we ought to consider most in conneclion with this informn ■on ,6 the relation with the foreign markets. It is not so much a ouo "on of Cw o grow apples wh,ch is a separate subject of itself, the question is h^ow t o ded w i h the apples in bus.ness,-the commerce of them-and thc'e ■•u-o certainly several p.^ts which are most important. Imay say for tholastyear I have had so Jnu c'om S- nts sen to me as Minister, from all parts of this country and from the Rn lish m I. . Itself, that I felt it was a matter of the very utmost^ impo tZe to inve. Ir 'I^^ get at the facts and lay these facts before the country. ^ La y'a^herwtom exception taken by members of the Committee as to s?.temonl^ f h riyh'Vhi h the apples were packed. It was stated that it would injure our tradl-.n Zi. said t uu if these statements wont abroad and were circiilltod tiro, gl^^^^^ would create a bad impression. I am satisfied that view was entirelf wronj a„d was he ler to recognize the facts and where there is a difficulty t<, t^yTrome v and not shut our eyes to it. The condition of affairs in the traffic m^ our apS in the last season has been so disastrous to the apple trade in Canada that it is bos for us fo recogm.e it and try to remedy it. The stories of Mr. Grindley an, Prof tobertson are m no way exaggerated. During this last season especially narti; because our apples were grown badly through the season being a bad e^scm wo have had sent forward to Eng and apples that have disgraced this ...ntry [.m dreds and thousands of barrels have been sent there dishonestly packed and tL .ystom of work has got to stop or our Canadian apple trado will be ruined d t s no use blinking the facts or shutting our eyes. The English buyer and p b know It and they won't buy our apples unless we send an ho.rost article. ^ By Mr. McMillan : Q. If wo had an inspector, would that improve it? r^u^^lJ!"'''^ Hubject has been brought to my attention, and demands have been made tha we should have an inspector at Montreal and the othor points of evport I confess Ihat T see so insurmountable difficulties that 1 shrink from ..ttempThE " ?f v.'in '.v.; T."*" '^''T ^" '"'P'"*^ ^"'■'■"'^ "*■ '^PP'^"' ""'' thHt is to turn thin, ou ' H30U turn them out you cannot get them back info the barrel again and Toss occurs. It would be an interminable job when you ibink that in the fa If *l?^ year 300,000 barrels are shipped from Montreal, and soZi n ! 1 . m | Jn bar 1 oju have gone out. Vou can realize what it means wh have to be inspected \yithin eight weel •th"-.l'"fc f'li "•^p on you think that all these wouM be. I have during the ship owners in :8, and wh.at a job it would be. I I ibertson, interviewed /'.I AM/ rnonucTs- I'liohUcTinx axd Exrnirr.s. 26 )!irrelH were t they wore bo8t iipplen ipor Hlate to I yim have jrown there 1 set 18 feet ed, and so IJanada we the Com- is infornia- 011 of how deal with eral points ;om plaints h market tigato and was some 'in which in