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About The west shore. (Portland, Or.) 1875-1891 | View Entire Issue (Feb. 1, 1881)
February, 1881. 42 THE WEST SHORE. KKCim. Whits' Sour. Thii loop U usually mad from t)i while moat of chicken, or (rem reel; but M eioellent white eoup o( vegetable may b mad from the following reoeipt: Tke six potatoes, four onions, four ounce orushed tapi oca, a pint and a half of milk, butter, pepper, salt. Thii will make two quart of eoup. Cut up the potato and oniooa and put them into twon,uarUof boiling water) boil for thrr quar ter of an hour; rub th vegetables through a sieve) put back th potato'aiU into the water again, add butter pepper anil aalt to peate) thon boil the four onncee of tapioca for fifteen min utea in the eoup, add th milk, and when fully healed through, eerve. A little tweet mar joram or tweet baail, with a daah of nutmeg, adclt to the delioale flavor of thii nourishing too p. Borr-HoAr, Put on and on half paili of lye that will bear np an egg into your toap barrel aud lo it add eight pound of melted grease.fro from sediment. Thiu with weak lye u it U obtained fiom th leach, Htir occasionally. It hould thicken and be ready for nee in two or three day, providing th weather ia warm or Hie barrel aland to a waim place, 1 In method makes very good aoap, and it ia a aaving of time, strength and fuel, which ia lutlioient to Justify one in throwing away the scrs, whioh may not be quite o thoroughly "tried out," M in th old method. A to the tcraie, th beet ih they oan be put to, 1 to throw them to the hem, they will repay yon. Miii'XTAlri ('a a I. To the yolk of live evua. well beaten, add on oup of sugar, on half cup ol butter, on nail oup ol awoet milk, one tea iiouiiful ground oiunainon, on grated nutmeg, llirn the whitae of two eggs, well beaten, one aud a half oup of Hour, haviug in it one nioae- ure of baking powder, bake in jolly oake iane, THE FLOURING INDUSTRY ur in PACIFIC COAST. We trait our frieodi will And the following iUiua ol iuloruialiuu uot only wormy oi carciui peruial, but preservation for future reierence. Much Daini have been taken to arrange them in a clear, concise, and connected manner. Our reader win nnu vnem Historical, m mwj in spects, a well aa itatiitical. Many facti are . r . . t, l k 1 L- 1L. brought to light not generally uouerswuu uj un fieople at large, while we doubt not that manu eoturera and dealer thenuelvei may read the whole itatement with prolit and pleasure. For the fund of information contained in the artiole, w aro indebted to Horace Davi i, Co., of the Oolden Oat Mill, of Han Franoitoo. These gentlemen atand in the foremost rank among the Hour manufacturer! of the l'aoilio ooast, and are doing much to add atrength to the great thewi of our rapidly growing oommerce. During the put four yean there ha been a marked revolution in the Hour manufacture of th East. It waa fomerly luppoeed that the moet economical and satisfactory way of reduc ing wheat to Hour wai to crush the grain be tween the tonea, remove the bran, and pulver iz th middlingi at th tame time. By thii imultanoou operation, all the dirt upon the wheat, all the bran ana the germs, pulverized by the itonei, were nroessarily incorporated in the Hour, It was found that the wheat grown about MmnesK)lu, when treated by this method, could furnish but a leeood gride article of Hour, although it wai capable of being made into the beet of flour when differently handled. The old treatment is known aa the "low grinding " method. It waa only when "high grinding " waa introduced that Minneapolis began to reoog nise th value of her wheat aud her water-power. The phrase " patent Hour," " middling puri fiers," and " gradual reduction, " now so familiar to miller, were there brought to publio notiue through (laborat experiment at Minneapolis. I neir Hour at onoe monopolised the market at when oo d spread each layer with an iaing mad I fancy prior. Those who utilized winter wheat, of th white of thro eggs, heated slilf, and on ana ball eupa powdered sugar. Krswsii Ciili nm. Tut in a eauorpanapiec of butter the use of a walnut, dredge in a little flour, set on the stove and stir till smooth and a little on the fryidd a very little water, let it ouok trifle mure, thrn put iu your ohicken that of oouise has been washed and cut up, atir it all round slowly, then dredge in a little more Hoar and pour In a little more water, ouvsr np and slow, oooasioually adding mor water aa rtqulrod. hut nt ton much at on lime, l,et it be well don before dishiug. Itixan.- One quart of light bread sponge, two euii of sugar, one-half cop of shortening, and a beaten egg. Make into a soil dough. W hen very light, roll out aa inch thick and cut iuto rouuda. lt rise again and bak ia a mod rale) ovsn-e brat thai will not form a hard oruet at top or bottom. Theee are vry nio with oouVe or tea. When stale, split them, toast slightly, butter, and eat at onoe. To J 10 llairaruK. Cut a pieo of beefsteak ia nice square pieoea, roll them round your linger) lake a deep slime jar, pile th roll on aluv th other, add two whole onions, on las of port win, pepper and aalt to last, a lew pppr oorna, but ao water) cover clue, pel the )ar In bulling water, and itram till ten der. This dish resemble jugged hare. Vial 8areo. Tak fat baooa and veal la quel quantities, with a handful of sag, a kill aalt. pepper, and if at hand aa anchovy. Let all be chopped and beatea well together, floured, rolled and Ined. Veal sausage are belter aaed t'lusMlT'0 miol gr"0 Bot irery strong 8.11-a ('mtiu-fourteen teacup of aitud Soar, half a cup each of batter aad Urd, two c of milk or water, two teaapooaf uU of orsam of -tartar, and on of soda. Mil do tot pound i roll thin, oat Into aquarwa, prwk with a fork. aaa mm ia Btooarave orea. realisms that this system oould not redound to their advantage as it had done to their Minne apolis friends, war slow to adopt th plan in their own mills. In th end it prevailed, how aver, and now but few mills at the East pursue the old stl of manufacture. Doubt similar to those entertained by the winter wheat men prevailed her ia California. Our miller, al though they eagerly watched the contest be tween th two system at th East, war doubt ful as to whether th strife would ever reach this ooaat. Thar are oertain differences in the character. istios of wheat, which prevent th advantages accruing to the patent plan at the East from ver being realised here. Aud yet, there has beea a steady progress in our own systems, and ia th same general direction aa those in the Kast, Huoh mill in this State a make high grade flour, hav introduced puriHera, aud vary much improved their manufacture. These ohangea hav not been in the direction of econ omy, and it ha required faith on th part of our miller that good work would eventually justify them ia risking heavy expenditures. i am wniia sain oi laliiorma wheat, when pulverised in the Hour, ia not ao oonspicnous. nor doe it injur th flour like th skin of th nastern wneak llenoe, th differenooe between poorly and well made flour er nnt i...i.. marked her as there) nor du the prices ob teintd for a ohoio article hen rul to high, relatively, as at th Kast. Th encouragement ior p muting is, inerclor, materially leas eaed. Nevertheless, cur people hav not re. named inactive. On the contrary, many of the belter mills hav been substantially modilled within a few year past, resulting in a great improvement of their high grade flour. The '""ker of patented machine, method and prooease which hav sprung op during this miner vo exercise bia Judii meat aa to what best subserves hia purpoe. iwsiues in common milUtone, Kastero wuiuMmi are using "roii,, mill," ia wntoa an grain l orushed between chilled iron or porcelain rollers, either corrugated or smooth. Chilled iron disk are alio operated liko mill stones, for which inventors olaim great advantage. Whatsoever method is used, economical milling demands middling pnrifieni for removing the dust from that portion of the middlingi whioh escapes the crushing process, and the patents on these device are legion. It will readily be seen that it i no easy task for a miller to substitute a new method tor one whioh be has nied for a term of years. No one change can be made without entailing others; and yet, these machines have steadily crept into our milli in the faoe of a general dis belief in their being adapted to California wheat Middlingi purifiers of the moat approved pat tern are to be found in all oar best mills, while rollers have been used in a few instances for some years. Money has been freely spent in striving to determine bow far Eastern expe. rienoe has been of value to us, surrounded as we are by to many essentially different circum stances. These experiments are not aa yet conclusive, but their effect will tend to the im provement of our brands. While this struggle has been going on within the wall of our mills, a change has manifested itself in one of two great markets tor California Hour. Heretofore, Hongkong baa been a sort ot reservoir into wnion all our ottal and low grade flour has been poured, and highly advan tageous prices have been realized, cut greater familiarity with the use of floor, on the part of the Chinese, has resulted in a nioer discrimina tion, and that market now readily absorbs higher grades at remunerative prioes, while low grade assume a similar position to that which they ocoupy in our own markets. The good prices paid for high grades in China is a standing encouragement to our millers to improve their brand; and it may safely be assorted that Hong kong, o far as it oapacity goes, will oontinne to absorb the brand of any mill whioh may ehooae to maintain its uniformity of excellenoe. There were exnorted from Mew York, in 1880. 4,17(1,839 barrels of flour, and 660,770 barrels from Han f rancuoo. Liverpool absorbed th greater portion shipped from Mew York, and lob.vui barrel trom Ban f ranoisoo. Were it not for th uncertainty introduced into the cal culation by ships' charter, which, during a scarcity of vessel, uses up all the margin of prolit between San Franoisoo and Liverpool prioes, there might be some hope for this trade. But it must remain speculative until the day when regular packet lines, with regular freight rates, shall be permanently established. The nomenclature of the grade of flour have been somewhat modified by the new method of manufacture in the East. Patent flour, in the sense in which that term is need, is made ex olusively from the best purilied middling! ; and in us manuiaoture, the primary ellect is to con vert the wheat into middlings, and not flour, th proof si of pulverizing into flour being re served for a second treatment after the duat shall hav been removed from the middling. "new process Hour is another term sometime used. This refer to the process by which the Hour is made, and the intention is to convey the idea that th artiole thus produced is really a " Patent" flour. "Granulated" is another term. " Patent " flour is generally granulated. The better flour of the "Washburn Mill" and the "Crown Roller Mill " are very coarse and sandy. Hence, the geueral impression would be that a granulated flour would be a "patent" flour. There ii little justification (or the use of the terms or brand from manufacturers now or heretofore on this ooaat. Then are many brand in which the pr iprietor tak pride, and which, measured by th grade, may answer to th quality designated by th above phrase ; but our miller hav not aa yet bien oonverted to th new process, aud they hesitate to revo lutionise their machinery to the extent de manded by th new process. Henoe, one who is disposed to carp at trifle might ask if they mean th tarn by the term that an Eastern miller would imply by their use. If so, their us is not (airly justified in brand on this ooaat. JfxcAanos,