^. •m IMAGE EVALUATION TiST TARGET (MT-3) \ 1.0 11.25 |iO "^^ 40 12.0 2.5 2.2 III 1.4 1.6 • I _,Scienceg Cprporalion '■'*■:■; 23 WIST MAIN STREET WEBSTER, N.Y. I4SS0 (716)S72.4S03 \ . ,1 u. & t • I CIHM Microfiche Series (IMonographs) %. ICMH Collection de microfiches (monographles) N (^ Canadian Institute for Historical Microreprodyctions / institut Canadian do microraproductions historiquas Technical and Bibliographic Note* / Notes techniques et bibliographiques The Institute ha^ttempted to obtain the best original 'copy available for filming. Features bf this copy which may be bibliographically unique, which may altar any of the images in the reproduction, or which may significantly change the usual method of filming, are checked belpw^ L'Institut a microfilm^ lemeilleur exemplaire qu'il lui a M possible de se procurer. Les details de cet exemplairt qui sont p«ut4.tre uniqu^du point de vue . btbliographique, qui peuvent modifier une image reproduite. ou qui peuvent exiger une modification dans la mithode normale de f ilmage sont indiqufc ci-dessous. □ Coloured^ covers/ Couverture de couleur /' , ', ' , ' ^ I f Clovers damaged/ ' I I Couverture endo^magie D Covers restored and/or laminated/ Couverture restaurie et/ou pelliculie □ Cover title missing/ Le titre de couverture manque n Coloured maps/ Cartes giographiques en couleur □ Coloured pages/ Ragn de couleur □ Pages damaged/ Pages endommafttes ■ Q Pages restored and/or laminated/ Pages restauries et/ou pellicultes Pages discoloured, stained or foxed/ Pages dteolories, tachetto ou piquees □ Pages detached/ Pages d^tachies n n n Coloured ink (i.e. other than blue or Mack)/ Encre de couleur (i.e. autre que bleue ou noire)^ Coloured plates and/or illustrations/ Planches #l/ou illustrations en couleur Bound with other material/ Relii avec d'autres documents Tight binding may cause shadows or distortion along interior margin/ La reliure serrie peut causer de I'ombre ou d« la distorsion le long de la marge interieure Blank leaves added during restoration may appear within the text. Whenever possible, these have been omitted from filming/ II se peut que certaines pages blanches afouties lors d'une restauration apparaissent dans le text*, mais, lorsque cela ^tait possible, ces pagosji'ont pas iti filmtes. f .Additional comments:/ Commentaires supplementaires: 4> 0Showthrough/ Transparence I j Quality of priyit varies/ □ Qualite in^le de I'impression Continuous pagination/ Pagination continue Includes index(es)/ Comprtfhd un (des) index Title on header taken from:/ Le titre de I'en-tCte provient: I I Title page of issue/ Page de titre de la livraison j I Caption of issue/ Titre de depart de la livraison □ MastI Gene Masthead/ Generique (periodiques) d^ livraison /■ This item is filmed at the reduction ratio checked below/ Ce document est f ilmi au taux de rMuction indiqi 'OX 14 X VBX' lOUS. J k13X 16X 20X 22X 26X 30X fl- 24X ^2EX- J2fe '%- Th« copy film«d hart ha» b««n r«procfuc»d thank* to tha ganaroaity of: Library of the National Archives of, Canada Tha.imagaa appaaring hara ara tha baat quality poasibia eonaidaring tha condition and lagibility of tha original copy and in kaaping with tha filming contract apacificationa. Original copiaa in printad papar covara ara fiimad baginning with tha front covar and an'ding on tho laat paga with a printad or illuatratad impraa- aion. or tha back covar whan appropriata. All othar original copiaa ara fiimad baginning on tha firat paga with a printad or illuatratad impraa- alon. and anding on tha laat paga with a printad or Illuatratad impraaaion. Tha laat racordad fram»on aach microfiche ahali contain tha symbol ^^ (moaning "CON- TINUED"!, or tha symbol ▼ (moaning "END"), whichavar applias. Mapa. plataa. charts, atc.'may ba fiimad at diffaront reduction ratios. Thosa too larga to ba antiroly included in ona axpoaura ara fiimad baginning in tha uppar laft hand eornor. laft to right and top to bottom, as many frames as required. The .following diagrams illustrate the method: 1 Zr 3 ti'exemplaira filmi fut reproduit grica i la g^nArositi da: La bibiiothAque de$ Archives . nationaies du Canada Lfs Images suiventes oi^t Ati reprodultes avec la plus grand sbin. compta tenu da la condition at . de le nettet* de rexemplaira film*, et^|n conformity avec lea conditions du contrat da, f llmage. ■' ' ' Lea exemplairaa originaux dont la couvertura en papier aet Imprimie aont fiimAs an commancant par le premier plat at en terminent soit paF la darniAre paga qui eomporte une amprainte d'impreaaion ou d'illustrp tion. soit par la second plat, aelon la eaa. Toua leseutres exemplaires originaux aont film As en comnMn9ant par le premiAre pege qui eomporte utw empreinte d'impreeaion ou d'illustration et eh termiriant par la darnlAre pege qui eomporte une telle empreintf. Un dee symbolea auivants spparaltra sur la darniAre image de cheque microfiche, selon le ces: le symbols *^ signifie "A SUIVRE". le symbols ▼ signifie "FIN". Les cartas, planchea. tableaux, etc.. peuvent Atre filmAs A des taux de rAduction diff Arents. Lorsque le document est trop grand pour Atra '» reproduit en un aeul clichA. ii est filmA A partir ds I'sngle supArieur geuche. de geuche A droits. . et de haut an baa. en prenant le nombre dimagea nAcessaira. Les diegrammes suivants illustrent la mAthode. ■ } 1 2 1 3 9f - *m ^ ^ A < ' 4 5 G • . Ik 1 • • kha^d ^)k3!:'-> ' — ■ . — 1 . ,'■ ' * .1 '■ ;, . '-' ' 1 ■ 1 ' 1 • 4 \ ■' J- *1_ ( f \ / - \ 1 • 1 ■ •• / \ A G I ■• * f 1. * • r »-- * i ' ': i'- 1 ' ' , ^ ■ "■■' ' • ■' » " ^ 1 , .X A • • i \ - .\ « \ A Trifle of Great Importance, ". • t* i ' , .ft * ' \ ' 1 ' ' ■ "'■■"" f i K <■ .A Trifle of Great Importance There was once a ship builder who built a handsome and costly ship. When he came to fit it up he found that he could save a tew dollars by buying an ordinary «;:ompass instead of one whose reliability was a proved fact. The very first voyage out his compass got a kink in^it and his sliip went on the rocks a total loss. He thought the difference in compasses was a trifle. He learned the importance of trifles. There was once a grasping capitalist who built a big office building in New York. He called for bids for the piling for the founda- tion and took the ^lowest bid. The v^ry next year there was a crack in his elePBI/ new l^uilding large enough to throw a cat through. He thought that the difference in founda- tion piling must be trifling. He knows better now. <"*> In every line of human effort it is the trifles that always make perfection. No matter how careful or conscientious you may be in the larger branches of your wdrlc, if you neglect ih^ trifles you are dopmed to certain failure. Many who make a business of the mani facture of butter and cheese regard salt as a\ trifle. So far as its cost is concerned it certainly is. So far as the quality of your products is concerned it most certainly is not. There is nothing that can so add to or detract from the qualify, of buttqr or cheese as the salt that goes into it. You have to put salt into butter and cheese but you do not want salt in butter and cheese. This sounds paradoxicaF, but it'is not. Butter and cheese should have^hetrue,pure, salty flavor but they should not contain salt. If you use salt which is not perfectly soluble or which contains foreign matter, such as lime or magnesium, the insoluble particles will be present in your products. They will not only be thei;e, but they are readily detected, detract from the purity and flavor of your products and therefore materiallv lessen their market value. No dairyman needs to be told how dis- agreeable it is to find salty or solid particles present in butter or cheese. When such particles are present they immediately stamp the product as inferior and no matter how \.^ good it may be in other respects its-quality and value go down rapidly towards 5xro.. Those dairymen who use ordinary salt ' imperil their product for tht sake of a few pennies. They are no wiser than the man who "saved" money on his compass, or the man who "saved" money on the foundation of hi§,building. Ordinary s^lt costs next to nothing,it is true. It is also ti^ue that Windsor Salt, ,the best and purest salt on eartli, costs bu! a ttifle more. That trifle,, though, js the trifl^ that makes perfection. \ The questi{l)n that we want to bring hoffte to you personally is this : Can you afford to\ deteriorate the quality of the goods upon "^ which, perhapjs, you depend for your income by using inferior salt r , You may s^y that you. do not use inferior salt but you njiust remember that a'N salts are inferior to the( best and that the best can be none too goofefor you. ^ r There is "jpflf very good reason why you should give tjiis matter care^ful thought. As you are aware, there 15 now going on a very Jarge amount of agitation in regard to - food impurities and adulterations. The \j "public Ms being educated upon this all im portant qyestion. , ^ ■ \ •r- ;-\!^ , Pe6plc fire being taught to &vo\d all M impurities as, they would a plague. TheX i are^also t)x;iiig taught how to detect impurities and just of\vhat these impurities consist. - { Theretbre Xhe general public is demanding purity andwh^esomeness in everything Fhev cat. People even' where are i nesting that' nothing but the best and purest oHngredients go into any article ^>f food which forms a part of their fegufar diet,.. ^ - For this reason, if fin' Ho other, the dairy- . man shodd be able to assure the public that hublic that ost \uh eleg- it, just as purity ot' ileanliness irally used mportance luble. It se in ■ its lan apt to of getting use. es, which eaks run- iloride.s of of lime le as a salt 1 I A f ' but are distinctly harmful, and unwholto fully describe the meth'ods of the manufacture of Windsor Salt. It may.be said, however. ; 5 9. / ■^ that the brine from which it is mado comes from what are conceded to be the finest salt wells in North America. It is purified before it reaches the vacuum pans by special processes owned and used only by us. It is the|if*%ubjected to sufficient heat to extract the pure salt only, leaving all foreign matter- in solution and making it impossible for impurities of any kind to impregnate the salt." Before being packed it goes through a patent process of slow heat which positively prevents baking, discoloration, or caking.no matter how long the salt may be kept. One thing more : We want to call your attention to the fact that from the time the brine leaves the wells until the pure salt is packed for shipment it is not touched by hand — but only by the machinery through" which it passes. While it is true that Windsor Salt costs a little more than cheap, common salt, it is also true that' it goes so much farther on account of its complete purity and full strength, that in the end it costs but little, if any, more than common salt. ^ven if it cost a great deal jaere it wouhi— pay you to use it for the reason that the rela- tive cost of the salt you use to the value of do comes finest salt e vacuum ned and )jccted to salt only, ition and Js of any hrough a positively aking.no pt. call your time the pure salt iched by through t costs a it is also account strength, it" any, i^ would, the rela- valuc ot' your product is so very small that you could not afford to endanger quality for so little money. But in the end the additional cost is almost nothing. Perfect results are sure and vour products command a higher price than they other\yise would. That this is true has been fully shown by the experience of hundreds upon hund^reds of well known dairymen. For talile and diUry purposes Windsor Salt is packed as fomJ^-s: '^ ^" h 5» 7» lo and 20 lb. fine c6ttoa sacks. In 50, 100 and 200 lb. . white duck or linen sacks. In 280 lb. paper lined barrels. ( Free from splinters and all taint of the wood.) In 50, 100 and 200 lb. linen sacks. In 280 lb. paper lined bar- rels. (Free from splinters > 1^ ■ and all taint of the wood.) Of course the perfect purity, cleanliness and vvholesomeness of Windsor Salt makes it unequaled for table and household use. No housewife who values properlv the puritv -and h^kh fulness of the food she provi dea for ^ her family should use any but the very bes*: salt procurable^— the Windsor Salt. Fine Table and Dairv Salt Special Cheese Salt iryou will give this salt one trial yyu will never think of using any other salt. WINDSOR .SALT COMPANY, Ltd. WINDSOR, ONTARIO. RECENT TESTIMONULS DOMINION OF CANADA DliFARTMKNT OF AGRICULTURK. Commissioner's Branch. Jas. W. Robertson, Commissiont-r of Agriculture and Dairying. J. C. Chapais, Assistant Dairy Commissioner. Ottawa, April 22nd, 1899. Dear Sir: — We have used the Windsor Salt in the butter made at the creameries, under the charge of this Department, in the Northwest Territories, for several years. We have found that salt to be thoroughly satistactory in every respect. In former years I have found the salt to he in every way suitable for use in cheese making. Yours truly, Signed Jas. W. Robertson, Commissioner. hi nest G. Henderson^ Esq. Manager, Windsor Salt Company, Windsor, Ont. THE BALLANTVNE DAIRY SUPPLY CO. Stratford, Canada, May 12, 1899. The PFindsor Salt Co., Limited^ fVindsnr^ Ont. Gentlemen: — We are exceedingly pleased with the quality oi salt which you are shipping to our customers this year, and may say tha^we think it decidedly the best dairy salt that is brfng sold to the trade. We liave yet to hear a complaint from any one to whom we have sold it, and the cheese makers arc specially pleased with the sack in w^hich it is put, ks these sack's / i can be used for other purposes such as toweling, etc., after the salt is taken out of them. Yours truly, The Ballantyne Dairy Supply Co. » ial you will t. NY, Ltd. JLS ruKK. urying. ANALYSIS BY PROF. ELLIS, M. A., M. B. (id, 1899. )r Salt in the Windsor Butter Salt. Windsor Cheese Salt. harge of this , for several thoroughly ears I have Moistiuo 0.(X» InscduhU' Matter. . 0.(K) ()\i«le of lion and 0.12 o.o:j »le for use in 4 ( Alumna (t (Hi o.o;i 0.(»K mmissioner. CaKinm Sulpliato . . 0.44 SiiWiuiu ('lil(>Mfl..")0 r, Ont. \ 'LY CO. 100.00 m\(H) 2, 1899. Ont. led with the i None of the samples contained more than truces of magnesia or of calcium chloride. If customers cidediy the trade. We le to whom . • W. H. Dec. 201 li, IS99. ra.ijvS. are specially these sacks .> eling, etc., truly, ^HLY Co. .1 »- '1 r^" X^