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About The Coos Bay times. (Marshfield, Or.) 1906-1957 | View Entire Issue (April 10, 1915)
ASffiSKfe! 'ofJlak&cr of Quality lynne t TOWNSEND. f LT fathers wero prono Prlm tf trouble with tho bellere thai u wltchos. aralng v"?hi such troubles nro rM":.rniirt.byourownmlB: WtM...-iilresBoinoHk!H ana 'r aulrcs some sic II ana U of euro to produce a le bU Ivor when spread on hot una flavor " ,.,- tmtvrinr wM. 0(rhl3frkl id of butter thnt : It ' .thll, in. mid pays tho ,Wrii "and all extra work and thanpaldor da I'S or Kept under un- WB.1:. if the naiurni nwcui. cood ",1 crca Is onco lost It i'rffior cd and tho finished tt be rw.1"11: ... mv. And It fljffi to permit deterioration. B.. iitv hero or thcro and '""IS Pure, rich cream. t ',Xce(I by well tnnnaBod be produced u b0 Stta utensils sterilized. Tho J. ?! .iMn and airy and tho nasi ut- --, 1BC00.,m 11 produced It must bo .""d'untn 'ready for tho ' inf at tills poini nun i"uj j jus at 1 1. i "of tho cream Is so Important, S so "ttle iiiutors ootl that nnder we have a unui i" rOlM" .jr. .,, . oftoii In- (j la nniioruuw - I quiiu- 1 . r ,ilno la ilano tho pM ". lne ""'' ' . .InVrno nntinl. MtM DC COOlcu i ,-- - ".-.-: '.Pre,vr,Ls,, C. Under S.mS ought the fresh cream 10 IDC om "'' - : inninnrntiiro. ,.,".la" L,; u little If any bae- &t and It tho cream can W, point, no troubo will ro- the dcvcioiim:iii u ............ .' u. nf enitrsp. that It has itttlr handled up to this tlmo. r."'. (....m hofnro tlmo to he cream should bo allowed to rwarmup to auoiu un iu m uu which point tho bacteria of fcr- mnUlpiy Willi great ruiiiuuy. .1 .i.n in nlit the rlnonlnc i couu yttM v; .. ' :.. .(ortnr" nn Hin cream. It if It has remained swcot while lUBS ICO SHiriCI UIUilu; .; . ..n nmniint nf well soured ,Hm milk or buttermilk or a com- culture In tnliict lorin cnu va tfita the sinner la nppucu inu itst bo thoroughly stirred to In- llform rlpenlnff. iroper temperature oi cream ut . ...is. r!ih rlrrniiixtnnccs. G2 being nearly correct under Ideal ii. This Dews uio case, mu ioold bo cooled to anoiit uu uo lor to belnu placed In tho churn. Icri lOr a iiigui riu in iuuiiuiu- K to handling nnu uio lncrenscu uoscd by the friction or one ol cream on another and on tho paddles of tho churn during tno . Under theso conditions well im nf ft enml nunlltv should l Into butter In from JO minutes ilf hoar. Tho amount or cream i-M f nnn limn alinnld not ox. bill the cubical contents of tho Churn Troubles. Irlsclpal troubles with churning -failure of tho butter to come, Acres in Wheat im. 700 acres Root) wheat I hilt. Tin. nn...... inn u bow In rail-town rnln. u croii'ienceu, auiiii ' it water, fomforloblt tola, Located In ono of tin. tbeat bcltt In Kaatorn Ore ui 11 rollei from kooJ town nllroil Horaea, mnclilnory, h with place. Price ill per L fiAAil l,.m. 11..... - ... it Eastern Oregon stock und "inncnti. u will jiay you. oe Realty Company Ml Efutlablr llulhlliii;, Tacomi, Wnali. tSfcfc Q E E II iyagyfaw ".-nan.w, WMyoaetUrlJc.ltu'i -iDiuiii cipf Hie pi4 Djf uu I.B'.llr.t,.,lr..rlU. I.U.,. l ,it. ,, ij,,, f"l,B..ll.kl. d.l.lr. ...k.f.r.lf...,!, .,U. 0li, Or.tl ,I.U,rl.,l ,.i. JIU,s...l.l7.,.lp,,li.lj,. "If, hmlu UIU uUI, .w" ,,'. IIMF4WIII4 i;th uitt . Utlu.lt Injrf iV.iii V0,, 'Itri vii faiT.'vJI '. Writ. U.UIVL 'miCo., BaugBtuow, Ml oh. HOME AND FARM MAGAZINE SECTION -tliiTjl , in-,,-. I,,, yt-i u fVrtllfelii. flSJsT e5iP- A Talkin of $200 Now for Only ..- . Free Trial Offer, too We know that thl machine nlll (rlT the greatest Milsaction. We knon (hat It Is the equal lu tone qnalltr of any 1200 talking mnchlne now on the market. The machine, with the record?, will be sent anprhere In tho State for FHKi: TIIIAL. If you docldo to koop 11, you can pay for It on Illtlest, most courcnlent payments. No better way can bo ituhei of couTlae. Ina; ypu of the superiority of oar tnUdnr machine scrrlcc. Wrlto for actus photo, graphs of this and other now models. g Machine Quality Suppllrd with It is un as Hortmcnl of twenty select tions, including the late rec ords of popular hits and of many world-famous artists, such as Caruso, Constnntino, Mclba, Schumaii'lTclnk, Cad ski, etc. K&rnsitcri &cnA&r.Kca-, VMtMKS DviHIInd- j t . i 'y ijSBaiaflSHa SYpfiMijBMMr Jm K HK iinr i . II fij.ja.ja.jjaiaaj.JfcJ r wt xjzwBAjK-JKN&avSlmi i, "as ar wr jw aiaiB9r ibk "hpf m 1 w jsmmmmBmmmtmturtttl&J m-bZiLs Mw&UmmmRff&iy The Nation'o Largest Talking Machine Headq uartcra, Broadway at Alder St., Portland, Ore, foaming of tho cream, whlto flecks In tho butter, soft whito butter and cream wastod In tho buttermilk. When tho cream has beon properly bundled other wlso, fnlluro of tho butter to como Is usually caused by too high or too low u temporaturo of tho cream. Tho remedy for this condition Is tho addition of onough cold or warm water as tho casu may bo to bring tho churning to tho prop er tomporaturo. Cream from some cows seonis to tako longor to churn than that from others nnd It Is said that cows well toward tho ond of tho lactation period produco a cream, likely to tako longor In churning. Howovor thlH may bo, whon churning lins boon carried on well over hnlt an hour without results, something is wrong nnd stops should bo taken to remedy tho con dition. Foaming of cream lu tho churn Is like wlso caused by too high or too low tom poraturo, or by too slow or too fast u movomont of tho churning apparatus. Kooplng qrcnm too long beforu churning also lins n toudoncy to produce this result and tho explanation is quite slmplo. Tho milk sugar In tho product forms into alcohol by decomposition; tho alco hol combines with the fnt and tho result Is a soapy condition of tho cream which on agitation foams or forms n suds. Stir ring a teaspoonful of baking soda or sal orntus In tho cream 2 1 hours beforo churning will provent this occurrence und this should nlways be dono when theru is reason to anticipate such trouble. Core Xecossary. Whlto specks lu tho butter aro caused by keeping tho cream in too warm a place and by too rapid ripening, also by not stirring tho cream each tlmo n now skim ming is addod. Tho stops necessary to provent this complaint aro obvious. Soft whlto butter may result from a numbor of causes, but as far as handling tho cream is concornod, this condition will result only from allowing It to freoze. . Tho principal cnuso of this trouble with buttor lies with tho cows and tholr feed. An excessive- amount of cottonseed meal in tho ration will bring about this result. Largo amounts of raw potatoes will do llkowlse. Certain cows havo n tondency to produco buttor of this class, and cows lato In tho lactation period occasionally do tho same, although they may not do so ordinarily. Careful handling of tho cream and propor nttontion to tho ration will do much to ollmlnnto tho production of soft whlto buttor. Tho appearanco of this inforlor product can bo improved by tho judicious application of coloring but thero 1b no way to romedy tho, greasy con sistency, onco such buttor has been pro duccd. Thoro Is a considerable loss of butter fat in many churnings, llttlo of which Is actually reallzod. Such loss may occur from mixing swcot cream with sour too soon boforo,, churning, or from not keep ing tho cntlro churning thoroughly aud continually stirred until rlpo nnd ready for the. churn. "When tho cream Is turned Into tho churn, if tho bottom is watery and hns a sweet whoy-liko smoll,.that part will foam and form nn emulsion during tho churning nnd tho fat contained therein will not mix with tho buttor and thus bo lost In tho buttermilk. This is purely a enso of mismanagement of tho cream and 'tho condition need not occur If renson ablo caro Is exercised. It Is a notable fact that consumers nro coming moro nnd moro to rcallzo that good buttor can bo had nnd they nro In sisting thnt they receive this brand. It would seem that with tho high prices peo plo aro willing to pay for a suporlor prod, uct, moro real butter and loss of the low grado stuff would bo produced. I'oluiiil-Clilim Prolificacy. Tho Poland-Chlnn breed has been un necessarily accused of a deficiency In prolificacy. Upon inquiry to nearly 100 breeders of this breed, asking for tho averago numbor of plgi farrowed per sow, In tholr herd, for a term of thrco years, tho averago was 9?i pigs per sow. Ono herd had nn averago ol 9 for a term of five years, from 10 head. An othor had an averago of 10 pigs from UG sows for a term of flvo years. Others for terms of three nnd four yenrs, gave avorages of 8!5 to 10, with high litters of 15 to IS pigs. This Is a good per formance, when It Is conRldored thnt many of tho sows mnklng tho nhovu nv orages wcro Just gilts with their first Utters. From soven to nliio pigs per lit ter Is largo enough for nny sow, and thoy aro usually strong and robust.. It tho sow farrows at season when nnturo will provldo 801110 of tho wnrmth, sho can bo depondod upon to rear tho cntlro litter. Breeders can expect a heavy loss lu tho raising of pigs, as long as thoy Insist on raring for them with tho oil stove nnd lnntcrn. Sttioitiiiert citif btc & eutfdj e 3 citing Sne CflicDfcflc nub nrufjfc ffnmiHfipSorfjciiufnit im SRJcftcu ffiv uur $1.00 bro ftnfjr. 3ringt ftcts 5ie meten&veQsnad)vidten, in unpcufctifcfycr XDcifc (frfdjeint iebctt SomterStcifl mit 20 Gcifen, bttrttiiicr. einc 8fciti(ie SonntoaSDcifnnc mit mir. Scfcftoff. GutrjHU auDer bm jicueffeii iiub iurercffniiteicii Sfficlt&cfleucnljcifeit bic luidp lifjff.cn 9Jatf)ridjtcit Don bcr pacific fliifie, fewer lueciuolli! Siatfdjlciflc fiic 3?arm, .$cuiS, -M ltnb GJarfeit, uiihlirfjc 2Binf"c fiic bie .oitfrau, fpniiticnbe Gefcfjidjicit tmb fiirje SJobelfcit, illitftricric SfiljntiMunaeit iibec ben ilrieg, cine ilfnflricrfe, ijiiiiioriftifdjc Seilc ufiu. itfip. SrJOreiut tun ciuc roBcmmnnec obgr fdjiift afeitf; ben SlOoiincmcnlSbrcid bou mir ?1.00 tin, $ebcr ncue Sefcr be foimnt oiiBcrbcm ben rciJjljnliiaen, ijiitfcfj'irfuftricrteu J5nmi Iicnl'nlenber ro 1915 itmfonfr. DEUTSCHE ZE1TUNG (frfle ii nb Snlmoii etrnfjc, i'orllnnb, Crcnon. Hjciwr. ffcuifdje 8itu"B. 'oriloiib, Drenoii. Grfre ltnb Gnlmoii (sirnfte. Ginlicnenb flnben Gie $1.00 filr fin Snl)3SlDoiuiciiifiit nnf bie eutfaje 8'ituuo". Scnbeit Sie mic 3JK" SnmiHctifnleiibec Pro 1015 porfofrci 311. 9!nmc 7, Glrafjc nub .QmiSiutmmec '. . m. ff. Wor office ... Glaat ' j I tmTOgBEmMLlAi