The Oregon daily journal., September 21, 1913, Page 57, Image 57

OREGON'S SUPPLY OF DAIRY PRODUCTS COMES FROM HEALTHY HERDS SUCH AS THESE
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DAIRYING INDUSTRY IN MAKING OF CHEESE AT 1 " ' " I
from th nd by a piece of two by - , 'YLJH) tTl 1
OREGON IS GROWING; HOME IS INEXPENSIVE rKH32-HJ I : J
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pflNnimiNS ARP inFAl JNflSIMPI FflPFRATIflN JFjlhS t. -
Number of Cows Show Large
Increase in Year; Output
Increases in Proportion,
By Hyman H.Cohen.
The dairying Industry of Oregon and
in fact the entire Pacific northweat W
till in its high-chair daya. While the
Infant ia rather old. It has really Just
started to show a good growth. TUo
number of dairy cows held has been
gradually Increasing from year to year,
but not until about two years ago waH
any special attempt made to Increase
the herds in all Pacific northwest cen
ters. There are spots In Oregon that are
considered Ideal for dairying the year
round. From the Calirorula line to the
Columbia river and from the Pacific
ocean to the Snake river and beyond,
the dairying Industry Is receiving mor
attention than ever before.
During the confines of but a single
year about 14,000 dairy cows were added
to the holdings of Oregon farms. Idaho
and Washington showed much the same
Increase, but instead of the demand
slackening, there has been a noticeable
Increase In activity recently.
Tears ago Oregon became famous as
tit home of the' best full cream cheese
in the country. Along the coast moun
tains and south of the Columbia river,
it was found that a very superior qual
ity of milk and cream was obtained and
that better cheese could be manufac
tured than was found in any other sec
tion of the country. There was some
thing peculiar in the flavor of the
cream that added seat to the cheese.
What It was, none were able to say.
Borne explained the matter by stating
that It was the different sort of grans
that grew so abundantly in the Tilla
mook country. Others asserted that It
was the naturally mild climate in this
state that allowed the cows to eat out
doors practically the entire year. All
the year round the animals were healthy
and breathing pure air Instead of being
confined in stuffy barns and fed on dry
food. ' " '
The great growth in the alfalfa pro
duction of the Pacilfc northwest has
been one of the big factors in advanc
ing the dairy industry, although to a
considerable extent the enormous prices
that producers have received for their
product has been the chief stimulant
For years Oregon, Idaho, Washington
and California have been compelled tu
purchase the bulk of their dalry"product
needs at points in the middle west
which were not so tavorably endowed
with climate as the coast sections. 11
was a most unnatural condition. It
was like water running uphill. The
movement was an artificial one, -but it
has taken years for producers to .realise
that every day the imports continue,
Just that long were they locing dollars.
One of the best signs, of the times
and far the best evidence of the real
growth of the dairy Industry of Ore
gon is the superior quality animals
Dow held on the farms, as well as the
ones that art being brought forward. .
It Is safe to say that only a few
short years ago the greater number
of sows In Oregon were not paying their
board bill. Few produced a sufficient
amount of milk to pay for their keep,
let alone paying Interest on the first
Investment All over the northwest
there has been a general houaecleaning
In the dairy industry. The drones have
been sold off for beef and the Importa
tions from, other sections have been
the cream of the dairy herds of the
country. v, . . ..,,,'
Reasonable Care Required in
Process for Which Neces
sary Utensils Are Available,
By Louisa A. Nash.
When a certain routine Is followed,
cheese-making at home Is easy enough.
The requisites are a tin boiler, that
will stand inside the usual clothes
boiler, a dairy thermometer, a chopper
and chopping board, a couple of col
landers, a home-made cheese press, a
bottle of cheese coloring, rennet and
cheesecloth.
Three milkings may be used in win
ter and two in summer. Care must be
taken to cool the milk before adding it
to the other. Place your double boiler
on the back of the stove, the Inner one
resting on something (a couple of the
Mason fruit Jar covers answers very
well), pour warm water in the outer
boiler, and put the milk into the Inner
one, and bring it to 82 degrees.
To about seven gallons of milk add
about half a teaapoonful of the coloring
fluid, and the rennet according to the
directions on the packet. At anything
over 86 degrees the fat separates from
the milk, stir in the dissolved rennet
tablet.
When coagulation Is sufficiently
strong for the curd to retain its form,
cut; do this at about half distances all
across the curd. A long oarvlng knife
does it Agitate the curd very gently,
so'as to retain the fat When on touch
ing the curd it breaks across the finger
tips it is ready for increased heat
Raise to 98 degrees at the rate (as
far as possible) of two degrees every
live minutes. .
This will take somewhat over half
an hour. Continue stirring gently tl.'l
the curd becomes half its original size,
and. when pressing two pieces together
they do not stick.
Watch the Thermometer.
After It has settled dip out part of
the whey, leaving enough to cover the
curd. Then take out the curd and put it
in "the-collanders; I -always turned tt
twice, top to bottom, and left the col
landers draining on the top of the
boiler. Take care that it "cheJdars,"
as it la called, at about 90 degrees, by
sticking the thermometer into the curd
from time to time, to verify the temperature.
At this stage I used to be able tq
go ou wiku .wjr uiuu uuiiier preparations.
After a while, cut the curd on the
chopping board. , Qhop it crosswise into
about tne sue or dice, inen stir in the
salt two ounces to tne pound. The
cheddaring continued while we dined.
Cool off to 78 degrees, by spreading the
curds loosely on the chopping board.
All is now ready for the press.
Cut two disks, one and a half Inches
thick, from a round fir pole, eight Inches
in diameter. Trim one a little smaller
than the other. Take a ooal oil can,
cut dft top and bottom. Flatten out
the long strip of tin from the sides and,
laying it on a board, fill It full cf
holes, using for this purpose a sharp
pointed nail.
To make the oyllnder of your press
nail the perforated strip of tin around
the larger wooden disk so that the lat
ter forma Hhe bottom of the cylinder.
Do not close - the round, but leave a
loose edge, overlapping by about two
Inches. ' See that the smoother aide -of
the UnM on the Inside, as the cheese
cloth around the cheese 1 in contact
with that
The lever of the press is made ot a
piece of two by four stuff six feet long.
The smaller of the two wooden disks
Is fixed to this lever at about one foot
from the end by a piece of two by
tour stuff, 18 inches long, set at right
angles, by means of a hinge that al
lows the plunger some freedom of mo
tion. The lever is then fixed to the
wall of the milk house at about two
feet from the ground, and the plunger
is adjusted so tha: the tin cylinder,
when filled with the new cheese, stanJs
on a platform below It and is reached
by the pressure from the lever when
the latter is set free to descend.
Have ready the cheesecloth that is co
cover the cheese. This la made by cut
ting a round the site of tha cheese or
in other words, the else of the wooden
bottom of the press. Sew to this a
piece of cloth eight inches high, seam
ing up the sides.
Buckle a st.-ap around the tin cylin
der at the middle. Arrange the cheese
oloth cover inside the cylinder and fill
it full of the curds, pressing the con-'
There are 212,000 dairy cows in Oregon representing a value of $15,900,000. The herds shown above grare In the green pastures ot the wu-
lamette valley and In Eastern Oregon.
Top, left to right Pasture on a Linn county dairy farm; prize Jersey cattle near Cottage Orove.
Bottom, left to right Cattle grazing on alfalfa on Eastern Oregon Irrigated land near Hermiston; dairy farm near Newberg, ,
tents down with the hand. Lap the
cheesecloth over the top, then set the
cylinder on the platform underneath the
plunger. Release the lever, letting the
cheese have the full weight, evenly dis
tributed. Sometimes a greater pressure
Is needed. This appears when a closer
texture of the cheese la desired. Then
hang a seven-pound weight on the free
end of the lever.
Leave the cheese In the press for about
20 hours. -
P This is what an authority says about I
Off io of
J. D. MICKLE
OUOO DAIXT ASS FOOD OOXKlSSIOVHa
110 Woteettor Bulldlag
Telephone Vain 4100
Portland, Oregon. Aug. 13, 1913.
Jfessrs. Giebisoh & Joplin,
408 Rothohild Building, Portland, Oregon.
Gentlemen: The sample of condensed milk marked 796 B,
has been tested with the following results:
Fat by Roese Gottelieb Method 7.61 Per cent.
Total Solids 25.25 per cent.
Solids plus fat 33.86 per. cent.
The new Oregon Condensed Milk Law requires that the
fat should not be under 7.8 per oent, and solids plus fat
should not be under 32.3 per cent. Your solids are higher
than the Oregon Law requires 'but the fat is slightly
under. The product is first-class milk and has a good
flavor.
Yours very truly,
Oregon Dairy & Food Commissioner.
YELOBAN
M
ILK
'JiU'l'
Yeloban Milk is made
by the new exclusive
process, which makes the most
perfect condensed milk produced..
Selected herds browsing in
the rich Willamette Valley
furnish the raw product.
Sterilization renders Yeloban free
from all germs. It is the perfect con
densed milk for infants and children.
All Good Grocers Sell It
Manufactured by .
m 0 m
GIEB'ISCH & JOPLIN KSffifSh.