DAIRY AND CREAMERY.
RUNNIKG THE SEPARATOH FAST AND
,- . . . RUNNING IT SLOW.
Mott Cream la Obtained
Separator Is Baa at About Two-Thrrda
the Speed Earned m the Clneolars.
Teat to See tt Um Cream Is Ooi.
A few year ag I thought some of
patting in a separator tn my gathered
cream plant, and to learn all I could I
took a trip of a week or so and visited
. same twenty or more creameries. I saw
-the two styirsof the De Laval separator,
he Danish Weston - and Sharpies, and I
mist say I was greatly surprised at the
-variation in the yield of butter. A mem
orandum will show yoa why I was frar- -prised:
nntcmmeir, Punish separator, yield. . . 4.27
Becoptl crwMTTFtry. DaoWl separator. yield. 4JH
Third creaJnoryDo Laval mmaratnr.jttehi. 5.M)
VoorthreameryjaharpLesaeparator, yield. 4.48
yjftb creamery, De Laral separator, yield- 4.10
Birth creamery. De Toval nrjtiuratar. yield. &iC
Boventh cz&armry DantHhoparatar yield . SjOO
gK.K creamery, Itarrtwn separator, yield. iJS
These eight creameries' wSl show as a
fair sample of the balance I visited.
Now these eight were in the sxme local
ity, and why should there be a differ
ence of a pound of batter to the 100
pomidHof milk is what boats ma.
Bat I have solved the question, or at
least part of it. For in-eoery cam whore
they had a lag yield the batter maker
"was onto bis Job," asthosaymg is. He
' was not htrrryiag the milk through hia
separator at a 2rtO gait, bat be was run
ning slow, not over two-thirds as moch
as the printed circulars say can be ran
through. The same day I visited the
creameries that showed a yield of 4.10
and 8.05. The batter maker in the
' creamery where they got 4 pounds per
hundred was always in a hmr to get
-his work done. He was exosading hia
separatozaan they could stand and never
tested to eee if be got aU the cream.
The-one that gotCQS waaonlyputtmg
throngh 1,000 poonds an hoar, and he
was very careful to test omuj few days
to-eee if he wsas Ratting all the-cream. 1
would like very moch to bear from
some one who has had experience irt run
ning milk through fast and slow.
There is of course a difference in the
yield of batter from difflerent herds, and
a difference of the yield in different
creameries,- bat I do not think there
should be a pound to the hundred. Cor.
Creamery Journal.
Catehiac DisboMt Kmcmes.
The habit of keeping strict accounts is
one-cause of the caramon soccesa of the
tanning of former basinessmen. The
farm needs basmess habits as much as a
store does. I wasonoe running a dairy
with a larj5& and valuable milk route.
Two men were employed, to deliver the
milk. Eiach helped at the milking.
weighed the zrr&k and recorded the
weight on a sheet hrmg in the barn and
changed weekly, QocaskirtaJly I -watch
ed the milking and weighing, so that a
standard of the yield ws oocuril. Any
falling off In the yield of cuuraa would
be noticed at once, and tt varied very
little from day tx day. By and by I
found the setorna of safes much shorter
than the yield of mflk. The difference
made (S3 in'ooa month.
At pay day I keot back the wages of
tho two muQ until tb shortage was ex
71nL I wa sued by one, and as I
produced in the court the statement of
the milk yield aa thematrsvbandwritmg,
-and he could not for the short
returns, I recovered judgment against
him. Then the other fellow confessed
to me be had been indrtced to keep back
every day so much money. Had the
men not tefi a witness in their own
writing iney eoau not nave Dean con
victed of the Bioaltog. This hint may
be valuable to owners of milk routes.
Sew York Tribune.
A dealer in dairy supplies, and who
mannfactares batter packages ttrJAi-ng
Xrom two to fifty pounds, says that he
baa all along found .a bitter opposition
from groosrymen in handling-theee pack
ages. The reason for this, be says, is to
lie found in the fact that the grocer
would rather furrrrah, the dish m which
to put the batter himself, and as these
weigh two ounces it win be seen that
the customers who order one prm-nfl of
batter-only get tour teen emwv and the
other two ounces go into the grocer's
pocket, less the-eost of the-dish. So long
as the consumer ia content to pay the
.grocer thirty cents a pound for
wooden dishes with, tin oorneraon just
bo long will the grocer impose on him.
The customer ought to rnsistoo-eighteen
ounces to the pound if two ounces of it
are to be in wood and tin. Bg.,
Notes.
The following remedy is recommended
for a cow that gives bloody milk: Ex
tract Phytolacca decanrura fluid, five
ounces; water, one pint; mix, and. give
" two ounces three times daily. Also ap
ply locally Phytolacca in the proportion
of about one to four of water.
Rich and high feeding will not only
produce a greater flow of milk, but will
the raiiir richer,
When the cow is shedding her hair
her milk is poorer and thinner than at
other tames.
Thunder storms sour milk, bat it is not
-m account of electricity passing through
the milk. On the contrary, electricity
in a current throngh milk will
keep it sweet for a considerable length
of time. But if the electric current is
passed over the milk and above it soar
ing is hastened. The Italian chemist
who made these experiments reasoned
that the elect rio current in the air above
the milk produced ozone, and that was
what caused the acidntataon.
The souring of milk is attributed, like
' everything else now, to the development
of a bacillus. Warmth develops this.
bacillus, hence if the milk is kept very
cold it does not appear and multiply.
An excellent ration for pigs is two
parte of milk, either skimmed or butter
milk, to one of corn meal.
WINTER FEEDING.
The Old and Jfew Way of Wtnterlns;
Baoire Cattle.
In everything there is a right and
wrong way. Often the conditions are
such that in following oat the wrong
way there is considerable profit, and
after a while those engaged in the busi
ness come to believe that this really
wrong' way is m reality the right way.
The range cattle- industry at the oat
start and as a matter of necessity was
conducted on this plan. ' Cattle were
moved into the mountain a and turned
loose in the high valleys and parks and
allowed to rustle. There was a certain
percentage of loss each winter, varying
in accordance with the amount of snow
fall and the severity of the cold. Prices
ruled for years so high that the death
loaaes only cat down the size of the divi
dends, while still leaving a handsome
balance in the treasury.
So matters continued. The ranges be
came overstocked, and following una
prices began to tumble. From bad the
affairs and general tlnaTww of most cat
tle enterprises contrnoed on the down
grade, and failure after failure followed.
At a certain period a few of the more en
terprising stockmen began to cat bay for
winter use. This was found to pay, and
others followed in the same path. Their
object in feeding was simply to give the
poor animals sufficient food to poll them
through alive, until they were able to
begin to rustle again in the spring. This
was aU that was aimed at. No thought
or care was given to improve the indi
vidual animal, The idea of the trade
was that this would not pay. If the
critter lived the summer and fall feed
on the range would make it fit for mar
ket. AH this was wrong. However, until
the farmer crowded in upon the open
range, and fenced his homestead or pre
emption claim, things were allowed to
drift along in this fashion of taking des
perate chances and hoping the markets
would mend. Ratherxhan mending, the
farmers' claims became more numerous
and the range cattle industry more disas
trous. Each year the cattlemen ware
obliged to cat more hay to pull the ever
increasing number of weak animals
through the winter. StQl. their object
was simply to keep life in them until the
grass was strong enough in the spring to
build them up again. This, in a few
brief words, is the outline of the range
cattle industry. There is but little won
der that there have been so many dire
disasters in the business.
That it pays always to do things right is
exemplified in the winter feedingof ranga
cattle as in other callings. By winter
feeding we mean what the words imply,
not the meager giving out of enough hay
to simply prevent the weak animals
from turning up their hoofs, but feeding
so as to keep -the animal in a healthy
condition is where there is good clean
money for the stockman. The humani
tarian question does not enter into the
present idea of the gain or loss of the
irrmhie dollar, which what the cattle
groweta are after. Fewer numbers and
irrrinvilfl of larger frame and better con
dition and more weight are what give
the best returns when the ahipments are
made.
A day or two ago the writer was going
south from Denver, and on the car were
two trrothm-a - returning to Archuleta
county, having disposed of a good bunch
of cattle at the top market price. In
conversation we asked if there was not
good dean money in winter feeding on
this plan, and if they had ever given it
a good trial. To oar Burpriae and grati
fication they said the cattle they had
just sold were winter fed, and every
titttj was given hay in plenty to bold
it in healthy form.
The result was that in the spring they
grew so much faster than the same
grade of cattle that had been doing as
best they could for themselves on the
range, daring the months, of snow and
ice, that when they were marketed they
were 30 per cent, better and heavier ani
mals, and brought from 30 to 40 percent.
higher price. When they started from
home they thought thoy would have to
go to Omaha or Kansas City to eeU.
While the yards in Denver were full of
common ranee cattle that buyers did
not want save at bottom figures, they
made a quick sale at the top price, and
were on their homeward way, leaving
the owners of the common, non-winter
fed stock see ting in vain far customers.
Yes, it pays to do everything in the
right way. Now that the range cattle
business has been curtailed within such
narrow limits and the times not as they
once were for the quondam cattle barons,
those who do not adopt the genuine win
ter feeding plan can look forward to
ultimate disaster and failure. Such is
the handwriting on the wall. Field and
Farm.
Points of Interest.
When you set the hens for spring
chickens this year take some-dried tobac
co leaves and line the nests with trmro.
This will keep all lice and vermin effect
ually away from the nest as long as the
hen sits. Sometimes when sitting hens
leave their nests from unknown cause it
is the vermin that drives them away.
If. colts are kept in fields adjoining
railroad tracks, where they see trains
pass and repass constantly, there is little
danger that they will be frightened after
ward by railway trarSs.
Raise a few leaves of tobacco on your
farm every year. The dried leaves will
keep the vermin from hens' nests, and
the leaves or stems steeped to a strong
decoction with sulphur, four ounces of
tobacco to one of sulphur, in a gallon of
bailing water, will kill the sheep scab.
Canada is making marvelous progress
in the five stock industry. We of the
United. States must 'stir ourselves to
keep up.
Bulletin No. 11, Mississippi Agricult
ural Experiment station, is devoted to
the diagnosis and treatment of nttirT
or charbon.
N. Story, of Bozeman, was the first
man who ever drove a herd of cattle
from Texas to Colorado. He says stock
raising ia nothing like as profitable as it
was formerly.
FOR THE CHEESEAIAKER.
THINGS TO BE OBSERVED tN CitN?-
INQ A FLUID TO A SOLID.
An Experienced Cauadlan ChiKMmakei
Gjias Some Valuable Suggestions Uni
form Milk Neeegary to Make Uniform
Cheesv Pnrrefactive Fermentation.
In an address before the New York
Farmers' institute, Mr. D. McPheraon,
the noted Ontario cheesemaker, said:
We are all anxious to learn something
new. Oheesemakmg Has been supposed
to be a very simple thing. My experi
ence of twenty-one years has taught me
that it is a very difficult thing. It is al
most impossible to control results and to
make cheese such as is wanted. Cheese
making consists simply in changing a
fluid into a solid. This on the surface
may seem to be a little thing, but it is
in reality a very intricate thing to do.
Bat one tiling is added rennet (not
counting salt); and one thing taken out
whey. Fermentation is the chief chem
ical factor.: To control this agent is the
most difficult thing to do and have its
work jost right.
The first requisite is a uniform con
dition of the milk. Without uniform
milk we cannot have uniform cheese.
Temperature, moisture and time are
most important. Milk which has about
3 per cent, of butter fat and 3 per cent,
of casein, being pure and sweet in flavor,
is what is wanted. Any slight change
in the temperature and composition of
milk will affect the character of the
cheese. Too much moisture is detri
mental. If the air is charged with elec
tricity the milk should be cooled. It
should always be aerated. A great deal
of aeration will improve its keeping
qualities, and it will also make better
Any discovery which would enable us
to determine the exact amount of moist
ure would be a boon to oheesemakers.
As shown with the hot iron, the curd
should contain 48 per cent, of moisture
when there are fine threads on the iron.
When taken from the press the cheese
should have 38 per cent, of moisture,
and when well cored 33 per cent. An
exeens of moisture tends to carry on fer
rnentation; a reduction to . lessen it A
low temperature leaves a soft, pasty
cheese, and a high temperature, a hard,
firm cheese; according to the degree of
heat. Putrefactive fermentation must
be avoided. It is the greatest dread of
tle cheese maker. '
A large amount of acid and moisture
in the curd at any stage causes the
cheese to be leaky; crumbly and mealy.
A small amount of acid with an ordi
nary amount of moisture causes a corky,
open cheese, with a smooth texture, and
it goes off-flavor very shortly. Milk
should keep sweet three hours at a tem
perature of 84 degs. When the curd will
draw out on a hot iron one-sixteenth of
an inch it is ready to have the whey
drawn off. The acid should be devel
oped after this at a temperature of 95
degs. to 98 degs. for four hours, after
which it should be cooled to 75 degs.
preparatory to salting and the press.
The amount of acidity thus developed
overcomes putrefaction and preserves
the flavor and quality of the cheese. We
must make our cheese as perfect in all
its etagesas possible, and make it so that
it will retain its good qualities and reach
the consumer in the best possible condi
tion. 0lng MUk Wttnoot
- With moch less money than $100 a
first class outfit can be purchased of any
of the standard makes of cabinet cream
ery supplies, and with a well filled ice
boose which, by the way, no farmer
should try to get along .without this
will put it within the power, of every
butter maker to make an article which
she will not be obliged to sell for a shil
ling a pound, or trade out at the village
grocery.
Our dairy outfit consists of a milk
room, 12 by 15 feet, adjoining the wash
room. It is wainscoted up and- ceiled
inside with black oak in stripe three
inches wide, plain, alternating with
beaded. This is finished with oiL On
one side is a refrigerator, which is built
out into the ice bouae, which joins the
milkroom on that side. This refrigerator
is a home made affair, and is simply a
large box, four feet in width, the same
in depth and five in height, with the
open side toward the milkroom, from
which a door opens into it. It is fitted
with shelves for the storing of cream,
butter, etc. It is lined with galvanized
iron. , Of course, it is surrounded on
three sides and the top with ice. The
milkroom contains a four-can Wilson
cabinet creamer, a barrel churn, a butter
worker, together with a table and scales
for weighing butter. A well of pure
cold water is within three feet of the
door. Though tins system may not pro
duce any better 'results than the spring
water, it has at least one or two advan
tages. It can . be used in winter and
snmmer alike; while a separate milk-'
roam at some distance from the house
might not perhaps be convenient at all
seasons of the year, and a great saving
of steps is also effected by having the
milkroom under the same roof as the
living rooms.
The public or co-operative creameries
take a great deal of work off the hands
of the farmer's wife, and unless there is
some better way of marketing butter
than the average country town affords
it is much better to send the cream to
the creamery 'than to make it up at
home. The creameries established upon
the co-operative plan pay for the butter
made from the cream, each" lot being
tested at the time it is taken, thus giv
ing for it a fair price, in many instances
more than could be got far it if made up
at home. Then afterward semi-annual
dividends are made of the profits. This
has been a remarkably poor year for
butter all over the country , yet the co
operative creamery of our county has
just declared a dividend of nearly four
cents per pound on all the butter made
during the past season. Such an insti
tution should be looked upon 'as a publio
benefaction and patronized accordingly;
Cor. Rural New Yorker.
J. M. HUNTINGTON & CO.
Abstracters,
Heal Estate and
Insurance Agents.
Abstracts of, and Information Concern-!
ingLand Titles on Short Notice. ' j
-
Land for Sale and , Houses to Rent.
Parties Looking for Homes in
COUNTRY OR CITY,
OR IN SEARCH OF
Buiqe LQD&fciong,
Should Call on or Write to us.
- Agents for a Full Line of
LeaiiDs rire Insurance Companies,
And Will Write Insurance for
on all
DESHiABIiE RISKS.
Correspondence Solicited. All Letters
Promptly Answered. Call on or
Address,
J. M. HUNTINGTON & CO.
Opera House Block, The Dalles, Or,
JAMES WHITE,
Has Opened a
Xiunoli Counter,
In Connection With his Fruit Stand
and Will Serve
Hot Coffee, Ham Sandwich, Pigs' Feet,
and Fresh Oysters.
Convenient to the Passenger
Depot.
On Second St., hear corner of Madison
Also a .
Branch Bakery, California
Orange Cider, and
Best Apple Cider
the
If you want a good lunch, give me a call.
Open all Night
C. N. THORNBURY. T. A. HUDSON.
Late Bee C. 8. Land Office. Notary Public
THORHBURY & HUDSON.
ROOMS 8 and 9 LAND OFFICE BUILDING,
rouomce uok ssss,
THE DALLES, OR.
Filings, Contests,
And all oilier Business in the D. S. Land Office
Promptly Attended to.
We have ordered Blanks for Filines
Entries and the purchase of Railroad
Lands under the recent Forfeiture Act.
which we will have, and advise the pub
lic at the earliest date when such entries
can be made. 'Look for advertisement
in this paper.
Thornburv & Hudson
Health is Wealth !
Dr. E. C. West's Nebvk anb Brain Treat
ment, a fruaranteea speclnc for Hysteria, Dizzi-
Ti i;u rVinvnWniifl V,' ... X .. v 1 :
. ' " . .... . ............. a. v., um iicuiaiKU
Headache, Nervous Prostration caused by the use
of alcohol or tobacco, Wakefulness, Mental De
pression, Softening of the Brain, resulting in in
sanity and leading to misery, decay and death,
Premature Old Age, Barrenness, Loss of Power
in either sex, Involuntary Losses and Spermat
orrhoea caused by over exertion of the brain, self
abuse or over indulgence. Each box contains
one month's treatment. $1.00 a box, or ix boxes
ior o.w, sent Dy mall prepaia on receipt ol price.
WE GUARANTEE SIX BOXES
To cure any case. With each order received b;
us for six boxes, accompanied bv 5.00. we wil
send the nurchaser our written nArantee to re
fund the money if the treatment does not efi'ect
a cure, uuarantees Issued only by
. BLAKELEV & HOCGHTOS,
Prescription Druggists,
17S Second St.
The Dalles, Or.
$500 Reward !
We will pay the above reward for any case of
Liver (Inrnnlnint. nvfmertfda. Rick Headache. In.
digestion, Constipation or Costiv'eness we cannot
cure with West's Vegetable Liver Pills, when the
directions are strictly complied with. They are
purely vegetable, and never fail to give satisf ac
tion. Sugar Coated. Large boxes containing 30
Pills, 25 cents. Beware of counterfeits and imi
tations. The genuine manufactured only by
1.ULJJ.U1B.
BLAKEIET & HOUGHTON,
- Prescription Drncsrists.
175 Second St. The Dalles, Or.
Te Dalles
is here and has borne to stay. It hopes
;'win,' itsjjway vtb public favor by ener
gy, industry and merit; and to this end
we ask that you give it a fair trial, and
if satisfied with its course a generous
support.
The
four pages of six columns each, will be
issued every evening, except Sunday,
and will be delivered in the city, or sent
by mail for the moderate sum of fifty
cents a month.
Its Objects
will be to advertise
city, and adjacent
developing our industries, in extending
and opening up new channels for our
trade, in securing an open river, and in
helping THE DALLES to take her prop
er position as the
Leading City of
The paper, both daily and weekly, will
be independent in politics, and in its
criticism of political matters, as in its
handling of local affairs, it will be
JUST, FAIR AND IMPARTIAL
We will endeavor to give all the lo
cal news, and we ask that your criticism
of our object and course, be formed from
the contents of the paper, and not from
rash assertions of outside parties.
For the benefit of our advertisers we
shall print the first issue about 2,000
copies for free distribution, and shall
print from time to
so that the paper will reach every citi
zen of "Wasco and adj acent counties
THE WEEKLY,
sent to any address for $1.50 per year.
It will contain from four to six eight
column pages, and we shall endeavor
to make it the equal of the best. Ask
your Postmaster for a copy, or address.
THE CHRONICLE PUB. GO.
Office, N. W. Cor. Washington and Second Sts.
Daily
the resources of the j
country, to assist in
Eastern Oregon.
time extra editions,
4