Official history of the Cornwall Cheese and Butter Board . Cornwall Cheese Board for twenty-one years and is nowand has been for some years salesman for the Txotown Cheese Factory. Hedelivers dailv to the factory, during the season, 600 pounds of milk. He has beena regular exhibitor and prize winner in cheese and apples at the Cornwall Fair. Mr. Nolan is one of the most popular and prominent farmers in the Countyof Stormont and Glengarry, having served in the County Council as Reeve, DeputyReeve and Councillor of Cornwall Township. He is at present Reeve of CornwallTownship, being elected by a
Official history of the Cornwall Cheese and Butter Board . Cornwall Cheese Board for twenty-one years and is nowand has been for some years salesman for the Txotown Cheese Factory. Hedelivers dailv to the factory, during the season, 600 pounds of milk. He has beena regular exhibitor and prize winner in cheese and apples at the Cornwall Fair. Mr. Nolan is one of the most popular and prominent farmers in the Countyof Stormont and Glengarry, having served in the County Council as Reeve, DeputyReeve and Councillor of Cornwall Township. He is at present Reeve of CornwallTownship, being elected by a large majority last January. He has been a directorof the Cornwall Agricultural Society for some years. Mr. Nolans fathers name was John Nolan and his mothers maiden nanuMary Brennan. He married Catherine McDonald and has five sons and tourdaughters. In religion he is a Roman Catholic and since taking up his residencein Canada has become a naturalized Canadian. il\ PETER A. XOLAX 203 n HISTORY OF THE CORNWALL CHEESE AND BUTTER BOARD NEW YORK RESTAURANT. T PETER WONG HE NEW YORK RESTAURANT, Peter Wong, proprietor, has been successfully catering to the culinary needs of the public since July 12, 1913. It is the oldest established restaurant in Cornwall. The New York Restaurant specializes ind la carte dinners and short orders ol all WOng is an artist in preparmg dishesand menus both dainty, satisfying and appe-tizing. With years of experience he has gain-ed a skill in cookery that has both charmedand pleased the most epicurean m kitchen and cleanliness innapery and silverware is a passion withPeter Wong. This is one of the main reasonsfor his success in the restaurant business. For a luscious broiled steak, a crisp chop, or fresh or salt water fish of allkinds, you will be well advised to patronize the New York Restaurant. Mr. Wong makes a feature of catering to banquets, clubs and societies. Hegives special attention to serving farmers and Cheese B
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