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Wi
mEL wm, MD)^', m, fLDiit-rityiii'nii)'^ .\i u
J, uui luii, u.iv.v;i, 1 ULll,
EA^IDEjNTCE
Of
PROF. JAMES W. ROBERTSON
COMMISSIONER OF AGRICULTUKK AND DAIRYING
BEKOIIK IHE
SELECT STAXDIXG (O^rMlTTEE
o.v
AGRICULTURE AND UOL()\lZATIOx\
1899
PRINTED BY ORDEIl OF PARLIAMENT
M
'M-i
«fe»
.',1^ i\
OTTAWA
PRINTED BY S. E. DAWSON, PRINTER TO THE QUEEN'S MOST
EXCELLENT MAJESTY
1899
CHFiSE, Bl'TTOi. BACeX, FllllT, FLOIR-PRODUCTIOX AND EXI'OIIT
Committee Koom No. 46,
House of Commons,
9th May, 1899.
The Select Standing Committee on Agriculture and Colonization met this day
at 10.45 a.m., Mr. Bain, Chairman, presiding. '
Mr. James W. Robertson, Commissionei of Agriculture and Dairying, was
present at the request of the Committee, and made the following statements : —
Mr. CoAiEMAN AND GENTLEMEN,— Tho cutsido markets for Canadian farm pro-
ucts is a very large suhject for one morning; and as the special airont of the dopHrl-
.ent, in Great Britain, is here I shall deal only with the general asi)ect of tlio main
pioducts ill the British markets; and leave Mr. Grindley to speak of ti lolails of
packages and condition of products which ho was ablo to examine whilo there.
Canadian Cheese.
Our cheese trade in Great Britain is not in a very healthy state. The increa8in<'
wealth of tho people there makes them much more fastidious in choosing their food!
They hia'e been for some twelve years continuously demanding a softerbodied cheese!
Such n. cheese cured in a warm climate dovelopes a heated and stroncr flavour to which
the Knglish consumer has a constant objection. While improving our cheese in
richness of body we have not been ablo to retain, in a large quant'ity of summer-
made cheese, the clean nuliy flavour. Meanwhile tho P^nglish and Scotch makers
have been making their quality superior, by adopting systematic methods instead
■r tho old rule of-thumb practice. During last July wo found English and Scotch
cheiMars quoted in active demand at about 60 shillings per 112 pounds in England
while Canadian cheese was difl[icult of sale at 42 shillings in the same market at the'
same time. Let me say that the manufacture of English and Scotch cheese is not a
small thing. It is estimated that they make over there about one pound of cheese for
every two pounds they import from all countries.
Flavour is due to the curing temp-drature mainly, cleanliness being observed.
Wheii cheese has been cured in this country continuously at a temperature under
65° Fahr., we have had a flavour like English cheddar; while similar cheese cured
in a mom where tho temperature fluctuated over 75° Fahr. has been of inferior flavour.
This has resulted in a dilferonce in value of one and a half cents a pound when the two
cheeses were compared in December. The remedy is to have the temperature of
the curing rooms in Canada so regulated that the cheese can be cured at a tempera-
ture under 65 degrees. The average temperature in i:ngland in summer is from 61
to 62 degrees; and if they have a stone wall curing room they can maintain that
temperature insido. Wo have issued special instructions to cheese factory owners
and cheese makers on the methods by which curing rooms can be improved. At a
slight expense they can be made so as to have a temperature of 65 degrees. " It will
then be possible to get a quality as good as they do in England. The department
has made arrangements to handle the cheese from two factories one-half cured as
usual and tho other half in a room kept at 65*-' by insulation, and the uae of a gub-
earth air duct, supplemented by ice. " I think the cold storage rooms in creameries
for butter have accomplished a great deal for that industry; and I believe a great
deal can be done by having cool curing rooms at cheese factories.
I'H'fFEssoi! JAMES 11'. hohehtson.
By the Chairman :
Q. Do you vary the inakini,' by that?
A. You can vary it tdwards making tho cheese softer when they can be cured at
a low tumpcrature. By curing' cheese at a cool temperature there is quite one pound
pei' cheese less loan in weif^ht; and tho saving in shrinking alone in one year is
equal to one half the cost of the improvements required in a curing room.
By Mr, Featherston :
Q. Is the cheese made softer by lo.-'S pressing?
A. Xo, it is made softer by heating the cuid to a rather lower temperature and
stirring it somewhat less. That is a condition that is quite safe when cheese is
cured at a lower temperature. In that way you get an increased weight and better
quality for the English market.
A. The department has also been in correspondence and consultation with tho
owners of steamships and they promised this year to provide ventilated chambers
on .the ships for tho carriage of cheese, not cold storage but simply ventilated cham-
bers with fans to carry tho warm air out and take fresh cool air in during the
voyage. That will cause them to be landed in much better condition, cool and firm
with bright dry surfaces.
By Mr. Stenson :
Q. What is tho temperature in these chambers?
A, Tho captain in charge said he thought they could have it down to 60° or »55''
by having the exhaust fans run during the nights only in warm weather. Neaily
all tho cheese shipped from Montreal warehouses are cooled down to 50*^. A larce
part of the cheese handled there go through cool rooms; and perhaps five-sixths
of them are cooled down to 50 degrees.
Q. Does not that hurt the cheese ?
A. It retards curing. The cheese which sutler most from heat on the voyage-
are the through shipments which puss directly from tho railway cars into the steam-
ships.
By Mr. Mc Millan :
Q. Does not the same hold for apples and eggs ?
A. For eggs and for all except the early varieties of apples, cool ventilated
storage is better than cold storage on the steamships. The early varieties have not
been well carried except in cold storage. All winter apples, when they come out
of cold storage into a warm moist atmosphere, deteriorate.
Q. They sweat ?
A. Yes; there is condensation on their surface. From ventilated chambers the
fruit can be landed and marketed in better condition.
By Mr. Moore :
Q. What kind of arrrangements do you make for keeping the temperature
below 65 degrees ?
A. In a cheese factory the curing-room Is insulated by being lined inside. I
am speaking now of improving a building that is already up. It is lined inside all
around walls, floor and ceiling with two thicknesses of paper to keep the warm air
from the outside from getting inside. It is then sheeted inside with one thickness
of lumber. That makes an excellent curing room that may be kejjt at the proper
temperature with little difficulty.
Q. Do you put lumber close up to the air space?
A. We use two thicknesRert of paper and one of lumber which ia quite sufficient
to keep the air from the outside from coming through. Of course if you are erecting
a new building I would prefer putting two thicknesses of lumber and 2 ply of paper
F.in.M I'ltoDUCTS-I'llfUH'CriOX AX/> 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
anywhere from shillings to 8 shillings a hundredweight less than the firsts, that is
from U cents to If cents per pound fess than the tirsts. We are going to lose our
nearly tir^t position there unless we arc able to send a larger percontai,'e of tirsts—
that is bacon from hogs weighing from 180 to 220 pounds, rather thin in the back,
fleshy and not soft. The soft bacon cannot be smoked to look nice on the other
side, and is sold for a comparatively low price. It is flabby and does not look well.
Experiments have been in progress sitice last autumn to get some definite light on
the causes of soft bacon as far as the causes might be in the feeding and manage-
ment of the hogs. I am not prepared to make a full statement in regard to that as
yet. We have obtained some light through our work last winter, and I think are
on the right lines of investigation ; 1 ut until the experiments have been carried on
further it would not he wise to draw definite conclusions. However, I may say
this in passing that where one-half of the food in fattening the hogs has been Indian
corn, the hogs have been classed as first quality.
By Mr. Clancy :
Q. In what stage of the feeding is that ?
A. In the last ten weeks.
By Mr. McMillan:
Q. I have heard a man complaining that they have more soft bacon than ever
before ?
A. Yea.
I looked into the question in Essex last autumn. My way was to get the evidence
of the men who are in the business. The practice in the western part of Ontario
where a large proportion of soft bacon came from was to grow the young hogs in
inclosures, feeding them mainly on Indian corn and finishing them off' on pasture
where they get plenty of ciover. The inevitable outcome of that practice was soft
bacon. On the other hand, whore the growing hogs are leared in pastures and
finished off" on a ration of half corn there has not been soft bacon.
^^ ^A-oz-^-i^-oi? JAMES n: noBEtiTsox.
By Mr. Clancy ;
..Jfilrr'"""'"^ '■-»"— --ight no. .on,, other gnu,s ,...„J„„. ,ie
A. They might.
By Mr. McMillan :
A tST r".?"^?''''^ ^ff 0" «" corn ?
A. 1 hat makes the bacon very fat.
By Mr. Calvert :
Q. WJiat other grain do they feed ?
hou8e an!l tran.fer/ed to M^^shutT lr''-T'' ?^''^''"^^1 ^rom a well-known packing
t.on ..,d analyses. Thi^ wl; establisEeJbv hi"-' '^^^^'''•'™«"*al Farm roxam f
less connective tissue in the fat par 9 of th« t "T'''^''''""' '^ ^hat there is m ." i
f ™ fi™- Connective tissue is doSbZs ft.^T .',''' 'f '^'^ ^J^^" *" ^I'o ho-^s that
If that structure is not formed whloth;,"'* '^''''° ^
bab.l.ty IS that the bacon wilTbe Toft. ^'^'' "''^ ^'*^^^''"fe' their growth tlfe' p"c>
% ^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.<in,0!)O
11.25;<,7,H7
l!«i.703,;i23
l(),3i)9^9!16
18, 903,107
1,249, 43s
9,870. 4t)3
17(1,821
3,230,131
439,418
8,72.3,292
1,272,077
8,092,9.30
2.04(l,(i8f)
17,.")72,7(i3
100,730
1.25.">,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<llan
fruit IS bound to see a sample of the fruit, but I have seen samples of^Auit l^r„m
France and Cahforma where the brands and names on the package are so we I km' w^
and reliable that they are a guarantee of the quality of the fruit. You seoTu^h
ZT: T ^hm'' «"^^^I««k of California, and the buyers never think of opening their
Fl?« n^;! ' , ^'VT'.^r ''"'^ '"l"'''" ^"*'^'^'° "••« «"®«'°"t to let the buyers know hal
the contents of that box are, but you do not find them buying Canadian fruit that
way. They will not take the marks of XX. or 4 X. as the c^ase^may be on the out!
side of those parce s of Canadian fruit, but insist upon having a sample of it Here
18 a sample and it is not an exceptional case. A man in Montreal mad« a ver.^ tn[e
remark when he said tbal the men who ship seem to want to spoil the reputation
of the whole country, or something of that ki, I. You will see very inferior f.-niVn^
auction stall after auction stall onihe Covent Garden mariet anHven Zse in the
16
.)//;. A. ir. (inixhi.EY.
marketH of Manchester, Bristol and Liverpool, for the re-ison thnt ,i t .
market. 8 more particular about the qualit/of hTi^oX than th«n,. ^""l^^"
are. You .see very little Novi Sooti., f.nif. - *u ^ " "^"^ ^"'e'" markets
and Liverpool. L^n on does noftS aVout Z Tf^'' f Manchester, Bristol
that they Sre after. TheTther.^A't: w t^fha re s' CfSan-o'* '''^^l'^
apples comeloL verpool Manchester and Rr! /. i J> 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<ea outof eold
it out hero with the name conditio™ th< I i.,"^/ p ,"" l''^^^ ^"^ ''^' ^hen. try
a temperature of 35 or :J8 do ce • h S^^^^^^ •/ ^ny and-taking the fruit out ^i'
the ..n i. bla^ng on it all .fty-: j2"riongtwlu \T ^''" ^^'"^'"" "'^^^'^
huvo a syHtem of iar,s to To I ! ^ ".^ K iTutTf^f'^" '1?''^'' >'^'' ^^^^ '«' '«
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 <!?!"'" T" J' \^ '^'''''^ »P "^^^ i« ^■«>''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 •'.<</"■' " '■'"^.^' ''"'"^ ^^^ '^ ''"^" '''^'«"*- TImt is a system oi'
nianamg Canada or "Canadmn " on our products. We are doin<r that on our
cheese and bacon. I will give you an i.lea how that works. "
1 wont into a store in Bath whore 1 saw a notice in the window " Mild cured
no"stirit 31T- ,i ^'"'rn' ''""f '''' ^'«^'^' '' '"^-^ b'^'^- iamo^rom in arTo'
<• I do nn I , . !^°M, "''?"' '"'" '^^^^ town in Ontario it came from. He said :
Irclfa SsH rrJn,'''.'"'^;.!'!° ""''?'■•"■. ^" ^^''^"* ^"t«tl^« back shop and came
a name for milH ^'n^/p "• • ^'i'^' '^"' "".^ ^'^"'^"* ^^ '^""^- ^^« ''«^" e.stal.lishJd
fi.inl^ ? , '^'^ Canadian bacon on the British markets. Chicago as a treneral
thing ha. very salt moat. The Englishman has a prejudice a^^ainst «a It in f "rea
for"lf butfh'ero'^^^" aT ''^' fT •-'.'! «''^''r^<> 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 mi<rht also
be cuts showing the apples graded the same as I have described as an object lesson
to tho farmers, as they should be when thoy are sent to the English market Put
these cuts upon cards and send them around to different post offices in iho country
sections, and by that means you can convoy a great deal of valuable informrtion to
tne .armors and keep the question of grading and packing properly before their oycs
continually especially at the season when it is necessary for them to bear it in mind
in packing tlieir fruit for tho market and shipment.
The season is hero now when the apple trees ought to bo sprayed. Tho farmer
sees the caterpillars and ho knows that there ought to bo somo spraying done but he
says to hinisclf I don't know where to get tho information or what department to
write to at Ottawa to get the bulletin giving me tho information what to do and how
to do It. hut If these cards wore posted up in all tho post offices contaioinir the
information " spray your trees on such and such a date and mix up your prepara-
tion for spmying in this way " he is going to put into practice tho knowledge that
IS contained in the information.
Mr. McMillan.— There is just this in Ontario, there are few f-irmers who go to
the postofflcoonco a week. It is generally tho children whogo to the post office' and
brings the letters homo. [ would just say that the bulletins of the Ontario Govern-
ment go to every one that is a member of the farmers institutes and has his name
recorded on the list.
Mr. HuanES.—I would like to ask for an explanation as to how to pack the
apples. When in tho old country I fpund the greatest complaint was the way they
packed apples m Canada. I was not in at tho earlier portion of the meeting so I do
not know whether that question has been discussed.
The Chairman.— We have been looking very closely into that matter, here is
an example of graded selected apples from Ontario that were taken out of the
Castilian.
Mr Grindley.— Mr. Chairman and gentlemen, 1 will just run over some gene-
'' atch"^ "'^ " ^ '"*^*^ arrived at on points for the Canadian apple shipper to
3tM. .1. ir. f;/.'/x/,/./,y.
HOW f^ aECUKK PROFITABLE SALES.
Ship only good loliable fruit of well known" ViiriotioH
v^uality 18 of more importance than quantitv
(Quality commands the market.
Quantity druj,'8 the market.
The next point is as re/jjarJw packing.
I'ack honestly.
(jrade fruit according to size and colour
Pack tightly.
Pack very choice table varieties in boxes holding about half a barrel
that the conte.2 dr3 wl ,r f t "^^^ "'"" '" ^'^71' '^ '^ ■'^"'••^'•'"'^««
'I ho British markets call for a crisp juicv ar
varieties ' •* •' '
t ce -■ ' 'i- i r ™'S'^S^?^ ^^-^t .'« '' "i^'tter that has .lone great injury hirnrac
of t r.;; . . ,." r^ . "'^'^ crispness out and it never comes back .a-^ain AJot
crisp juicy apple, so do not ship soft and mealy
% Mr. McGregor :
Q. The horticulturist savs that ffrowers mnv «;!« tu,.^ p
/'.r/.'.i/ i-iiiniir("rs--fitniirtrii)s .\sh km-dius
A. TImt iH a point wli.cli lnw boon l.n.u^'ht l>olur« mo by Montreal shippers un<l
peoplo ovor ihoie, who claim 1 hut. the Noilne«H ol rntinv of the iippl. h ii broiisrhi
about by leaving' thorn on the Kroii ml; thai lh» .ii,'ht mothoii is to .,„ k tho Iruii
aii.l placo oil trays or sholvos m collars or fruit hou-on anJ loavo it Ihor.; to cool It
18 alMMniproper to pick tho fruit from thi; troos aiul i.ack it in barrol« and loave
thorn thoio. \ou havo to f<o bolwoeii Hio two oxtroiiio.s.
Mr. McMiM.AN.--l beiiovo tho lif^ht way is to bring in ll. aupios and lot them
•-lanil in tho barn some time bofoio packiiii,' them.
Mr (iRiNDi-KT.— Do not Hhip apples with loo lon^r Htom«; th.; stoms ihoubl be
cu ott to pr.'vont thorn injiirin- the other truit ; but .!■. not pull them otf for that
will cause tlio apple to rot. You will hoo tho «tom caus.n- a nasty mark when tho
iippIoN get crushed to,;ether in tho barrel, so you should cut thorn otf with shears or
Horaething of that kind.
Fruit growers with old oiclwirds whould observe tho following |)ointH • Prui if
required graft with standard varieties for which there i-* a good demand fertilise
spray, and give j>lenty 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<i it was
e pi'ess, it
ng, and it
lonieily it
apples in
it is best
and Prof
ly, partly
oason, wo
y. Hun-
, and this
and it is
)lic know
regard (o venliiated chambers tor apiiles. Wo found wo could do nothing with tho
agents of the comjianios in Canada, so wo interviewed owners ol tho KIdor-Dompstoi-
Thompson, Dominion and one or two other linon in Kngland, and utgod them to take
the nece.-saiy precautions to ventilate the holds jjroperly, not only for apple-, but
for choeso, by putting in ventilating fans which would exhaust the warm air. They
promised this, and in Homo instances in some shijis this was done last fall, and I am
satihtied that the change was in tho inteiosts of tho trade. This wi'll remedy
that evil to a very considerable extent. 1 may say this judging from sovoial shipments
sent fiom Isova Scotia of whioh we know in shijjs so ventilated, and which reached
hngland jn far better condiliou than any shipments had overdone before, and I am
satisiied a great deal ofdifHculty can bo i)rovento(l in that way. If Parliamonl grants
mo the funds asked for this coming season, I jiroposo to see that we have an officer
of the department in Montreal, St. John and Halifax especially charged with the
shipping and loading of our apples, and seeing that thoy go forward in good shape
1 tliink the magnitude of the trade will justify this expenditure, and 1 think it will
bo done and will accomplish a great deal of good.
The next difficulty is a much greater one, and that is tho difficulty regardino-
the quality of the fruit itself. Our ])eople have got this in their own hands. If our
people choose to grow good fruit and put only tho best quality in one barrel and the
second best in another, and reject tho third best thoy can establish a ronutation in
a very short time. A gentleman in Nova Scotia has shipped in tho last three years
500 barrels of apples and out of all those he has received complaints of only one
slack barrel, and tho average net profits over all expenses for his apples have been
$3.o0 a barrel over all expenses, commission, freight, etc., and only one barrel was
reported as slack. That is a case where a man had taken pains to sort and pick
carrfully with result of having fine protit. The other apples which he rejected he
sold locally either for cider or for the local market. Some people will say that ho
did not get as much as if he had sold all his apples, about 700 barrels, for the export
trade and got a loss price. I do not believe that and I know as a matter of fact men
who are doing that do not net as large a protit as he did. Tho question of Govern-
The
I any
in some seasons there is a large number of good quality, and other seasons we do
not have so much. Dilferont varieties would have to bo inspected. If in every
shipment there were only barrels of ono variety a certain number would have to bo
opened. But with a variety of apples every barrel would have to bo opened,
question ol' Government inspectors is a very difficult one to deal with. Have
right to say to a man who wants to ship something " you shall not do it." I u„ ..„„
think that the Governmont or the Parliament has any right to do that. During tho
tinio two years ago that there was a discussion on the Act introduced to amend tho
General Inspection Act I received shoals of letters from all parts of the country
from every bo<Jy engaged in tho trade, pointing out difficulties in the way of such
legislation as this, and I confess I was frightened from undertaking it.
ive been
f export,
ipting it.
lom out.
and loss
I of the
lion bur-
se would
e during
tviiers in
By Mr. Featherston :
Q. In 1802 or 1893 you established a standard apple barrel and according to
the experience which wo have had hero to-day that barrel is not what is requirtd
for tho trade.
A. It is a barrel which the trade does not like to use and tho Nova Scotia part
of the trade have refused and do not use it. I wont down there this winter and
mot the fruit growers thoro and nevoral of their associations in iiicAnnapulis valley,
and they simply said they would not have anything to do with the standard barrel
but they asked that wo should change the law and make their l)arrels the standard.
o
26
THE DOMIXIOX MIXISTEH OF MlRICU LTrRE.
By Mr. McGregor :
a' It *^^"" ^*"''' '"^ '''^''-^°'' ^'^^'"-'' *'"»" ours ?
iiiSiiisiiiiiii
7Zfni:^e1^''''''' ^r^ '^'''' wore made in the factor o7m a Irge way Sa't tl e
lop, at.on of these products was entabli.hed abroad. [ am incl ned to tLnk iha?
I, and have
hroujfl
Kn ':^''"^'«™ih* the-No^aSir;;^:: ha^;?;nn;3
W^L'! p;!m^ ^''''^,' ? }l'^ J^'-rnpean m'arkot. I have a letter
MoHHrs Wafsnn * Pi,ii pJ f u »,r ,V"' '' F"'"' maFKot. L Have a letter here from
Kiron^lj in conhrniation of what has been said bv Prof. Robertson and Mr Grin.llov
bunc ! le ri %SL-n .hec-, k' Tl I"". '' f'^ '''"'' "^^'"^ ^iT ''''''' ^'"" ^^^^
HO tiru. nvpr b, fnm , • ^''" '"*" ^*'''" ^^'T noticeable thin year, more
Bwindl,'." "' «^1'«™"^« '-^"J so grave as to cause almost a deliberate
out !^:sz:;i^ ^:u^it^::zz'' '"^p"'^" ^^"'^ ^^'^"^^•"^' '^-'^ •- '--^^
barrd^nrcXaJv mu j'..""'"'', P"' examination of each parcel of fruit and one
ox,mi nod l^r .«!« H M?''* '"'1""" ^" ''« "P«»°'* a...l turned out and on such
of hones" n elt« in'T"''-^ ^' '1 ""'"°'''"' '" ^'^'''^ "« ^'«»bt but in the interests
U S owhtto ho .T' "i' ;'^'" "■*' .P''^^'°°'«'l f™'" Kitting the proper value of
a« in^?h.^-rerSN o . .":i'r;;;:^.' ['«Proc.atK,n caused by this dishonest melhod as well
'official stum ninir '^J.^'Ji v !''''''' cT'^ '" c'a"'»»"l' "o«d for such supervision and
tKuah^rtb1;hr.nrnl^"'t'''^:^^^ ^'"J' of course would bear secondary brand
. t" i5 *. f„;.\!'^S"5. !'', "^ -'' ^ho b.rn.Is consisted of this grade.
FARM PRODUCTS-PRODUCTION AND EXPORTS.
27
•' ^^'ly^^O'nmend tliis to your earnest uttoniion and wo are bound to sav if voii
inquire of the trade gonorAlly in Glasgow you will find that this is the opinion^?"
general throughout British importers. Signed, Watson & I'hillip " ^
wl,nn t.?«rn''""'P "/' "^ T^^"' '"'^"^ifyi"^ than decreasing, and in this last season
Th^ 1 .l« T "« ^°"^°?d"us crop and consoquontly no great rush on the part of
nron^^Hv T ' °" '7 "^'^^ P'^''^'^''^ ^"'^" '"*^° '^^^^^ ^^'^h their fruit honestly and
properly it scorns to have been worse than ever before, and [ fo,t it is important that
these faot^ should bo shown and ventilated here and published at lar'cre d l^e
''''Mr^McMurvv"''r'l''^.rr'''"°'; '" 'y'r-^'^' ■-'' ^'^So^hoM be infbrmed of il'
Mr. McMillan.— [ don t know of a single farmer that has shipped apples for 'i
number of years in our district, but the apples are all picked by the farm^ers t cm
™drpL"ck'rhrm;" ''- --^^"^.-'^^^^ W.. b.i; them ind send their t.^
S°""ivf^u ^'^^"^'^•T^''"* '^ ^^^ 'y^*'"" adopted in the Annapolis Valley.
Mr. MCMILLAN.— I am against leaving the apples in the field. We pull all the
Zi^l^d" ^^Tk'"''' '\^ ^'^'^ ^"'' *"'^" them into the shed, put straw around
then^ and leave them and they lay there for a week or ten days before being packed
But those apples that are left out in thesun are injured. They are not only damaged
i-nthe'air version . "■' '' ' ''"'' ^"'^ '^'''^''' '°^" '^'"^ '^ '^'y ^^« '"'«"'
Having examined the preceding transcript of my own evidence 1 find it correct.
4 JAS. W. EOBPJRTSOX,
Commissioner of Agriculture and Dairying.