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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 2, 1922)
THURSDAY MORNING. MAROI 2, 1922 THE OREGON STATESMAN, SALEM, OREGON Here Bargains Efery Day m aw pf At The New Store Worth & Gray DEPARTMENT STORE Successors to W. W. Moor 1 Ik Dedicated to Stimulating Oiir Present Industries And to the Establishment of New Ones The Surest Way to Get More and Larger Indus tries Is to Support Those Ybu Have The Way to Build Up Your Home Town Is to Patronize Your Home People V ICR BROS. Trade and Ulgh 177 N. Liberty St Salem, Or. I. . - . . il" I- ' . " . -1- ' -I:':" i '1ll5ffigffi l V ' ' : u J TIRES 1 I SOUND ALL, l ' 't: Eat a plate a day VEATHERLY ICE CREAM Sold ercrywhere BUTTERCUP ICE CREAM CO. P. M. Gregory, Mgr. .240 South Commercial Street Salem This campaign of publicity for community upbuilding has been made possible by the advertisements placed on these pages by our public spirited business menmen whose untiring efforts have builded our present recognized prosperity and who are ever striving for greater and yet greater progress as (he years go by. Why goffer Wltk Bwcl Troatte CMrcpretle Wffl ft " Yonr Health Begins When Yon Phone 87 r for an appointment DR. O. L. SCOTT P. S. C. Chiropractor Say Laboratory 41 ts V. ft. Vat'l 8k. K4. Hoars 10 to 12 a. m. and 2 to 6 p. m. If vv "' ' L - j DIlY GOODS NOTIONS .v -V WPJIEN'S READY-TO-WEAR CORSETS ill State Bt. Phone S77 1 BUTTERCUP ICE CU F'L'IJT III SALEM 15 HE FINEST IN TIE STATE OUTSIDE OF THE CITY DF T Li The Latest Addition to the Equipment Is a Complete Frick Refrigerating Plant, to Take Care of Storage and Freezing The Interesting Processes of an In teresting Business That Is Growing and Taking in a Wider Territory Whicli It Satisfactorily Supplies. I P. (M. Gregory of Salem Is mak ing a big ica cream plant per haps the biggest and . best equip ped In Oregon outside of Port land where not so very long ago there was no plant at all and peo ple longed vainly for Just one taste of something cold and un f avered. The latest add'tion is a com plete Frick refrigerating plant, installed to take care of all the Eyes Tested Glasses Fitted Hartman Bros. Jewelers 'and Optician! Salem, ; Oregon Save Your Clothes ... w ....!.?: , ,.,:!-J work u4 Worry , 1 by ksriat i- try wot 4 on y the Salem Laundry Company 136 Liberty St Phone 25 OWPCO. Broom Handles, lilop Han dies, Paper Plugs, Tent Tmrrles. all kinds of Hard wood i Handles, wanuiac- .. m i av.. i Oregon Wood Products Co. West Salem Capital City Laundry Quality and Service Phone 16 S KING'S FOOD PRODUCTS COMPANY Dehydrators and Canners Oregon Fruits and Vegetables Salem Portland The Dalles Oregon Wiring Fixtures Mazdas Electrical Appliances Salem Electric Company "It IVn electric, come to un." Masonic Temple. Phone 1200 MONEY TO LOAN On Farm Land FIRE INSURANCE on Your Buildings REAL ESTATE L A. HAYFORD 305 State St. SALEM, OREGON Ftorase and freezing for the Hit tercup ice cream business. Th? new equipment has just been completed and tested, and is now ready for public inspection. Heretofore, th? plant had been served by the Phez refrigeration system, which has been taxed be yond it capacity to care for this outs'de business Mr. Greosiry finally arranged to put in his own outfit, for everything but ice for packing; so the Phez tlant being relieved of this other heavy drain, can now devote itself more to the general ic? business, which ha. not been run to its legitimate pro rcrt'ons because of a shortag3 of regrigeration. An Interest Ins Process The new plant utilizes the standard ammonia process, which will cool the brine solution down to 10 decrees below z?ro. in suf ficient quantities to handle an en ormous let of cream. The am monia eas is compressed, hot, at I a pressure or about i pounds, and then goes throuph th? water coils wher-5 't is condensed to a liquid by cooling, still under the heavy pressure. When it is re leased into the low-pressure pip? system it expands, and in so do ing produces the. intense cold of the refrigerating system: which cold is transmitted to the brine that surrounds the pas pipes; the brine is then circulated as the actual cooling medium. Through a careful rearrange ment of hi3 cooling and etroage room, Mr. Gregory is able, to pro vide for 500 gallons more of storaee for ice cream. That looks lika "a lot" of cream. But it Isn't, reallv: It would be only i about one-half of a good dishful a day. for all the people in Sa lem and "The Doctor Ordered" a full pl-tp a day. Our efforts will be to assist in every possible way the development of the fruit and berry industries of this valley OREGON PACKING COMPANY A Licensed Lady Embalmer , to care for women and children .1 a necessity in all funeral homes. We are the only ones furnishing such service. Terwilliger Funeral Home 770 Chemeketa St, Phone .724 SALEM. OREGON Monuments and Tombstones Made In Salem. TUa to th nly Bonannt work U Saint Big Stock' on Display Capital Monumental Works SSIS S. Oom'l . OpnoilU OoMtttr Float Made In Salem by experienced Swiss Cheese ' ;v':'h"''''"-: makers . Swiss Cheese Cream Brick Cheese - Limberger Cheese order from the factory irom your grocer Salem Cheese Factory Phone lllrii On rtfed reform scw-oi rv or We carry the following lines of PAINTS. Sherwln Williams Co. and Bass Hueter Co. Also Everything In Building Material Falls City-SalemLumber Company A. B. Kelsay, Mgr. 349 S. 12th St. Phone 813 DIXIE BREAD Ask Your Grocer SALEM BAKING CO. G. SATTERLEE AUCTIONEER Phones: Residence. 1211 Office. 1177 SALEM : : OREGON W Art Oat AfUr Tw Million - W r bow paying aver tbrf qnsrtera of millk dollar a rear to -th dairymen of thia taction for milk. ;.. . , - -." "Marion Butte,' Is th Boat Battor More oowa nt Bntar wti is taa eryinc.aeal MARION CREAMERY & PRODUCE CO Salem. OrT rhone -24ST-i BETTER YET BREAD It Satisfies Made By MISTLAND BAKERY 12th and Chemeketa . ' .-.i -: -1. -. . '- Order from your grocer a-.. ' j "... v r f . t ' . i.l Yr : r-n T i JsW it IK TO HOUSE A RHL HOME Make the Trees and the Flowers and the Land scape Harmonize Frick Refrigerator and Compressor, and Cooling Coils haadling it in large enough quan tities so that it is uniform. The mix' we use is prepared from the cleanest, sweetest milk and cr-Min, reduced to an exact chemical for mula. treat?d under a jet pres sure of 3000 pounds to the square inch to homogeniij the buiter or fat globules with the rest of the content, and make it possible to secure uniform results in freez ing, in handling, in storage. That much ! variable mix results in: inequal sand or a million atoms or spray, is the ideal for digestion and as similation. We don't apologize for using the product so prepared we boast of it. It's t -ie heart of sanitary, of digestible, or uniformly-good ice cream. Country Heady for Plant "We are putting in a big plant because the country seems to be ready for it. There isn't enough business here just now to keep all this costly equipment busy all . - nl i - . ST' "v . - : 1'kL Lhi-- ! it 'V "' ' ' M - crii' """" it I i' Two 50-Gallons-per-Hour Freezers, and 500-Gallon, Cream Cooler and Storage addition to the storage capacity provides for any unusual demand for one day; but the regular cut put from the two freezars under the rearrangement of the system s up to 50 gallons an hour for each of the two machines; tht would be a total day-and-nleht capacity of 2400 gallons a day, which would ke?p the Salem tummy cool most of the time! An Interesting Business Mr. Orwory, vmo na3 spent many years in the ice cream busi ness, has an interesting story to tell of tho ice creanrsitaation. "It's tine 10 'Jersey cream fresh frozen without any handl ing,' " he says. "But in practic? there is no more misleading ar gument iin the world of food. There is only one way possible to know what ice cream contains; that is by chemical analysis, by Seamless Hot Water Bottles and Combination Syringes Guaranteed Not To Leak Prices from $1 up Brewer irugCo. ,40S Crort St V Phone 184 fre?zing; in. ever varying consis tency, in taste, in keeping quali ties. There is only on standard of excellence anywhere in the business world to have the pro duct good and always exactly the same. The in-and-onter of the race track, of the prize rfne. gf the bank, of any possible line of business or pleasure, isn't wanted. You can't d?pend on him he's likely to fail you at j the most critical moment. i Only One Host t"ay "This homogeri.zlngj of the cream takes away notj a sincle eiobule of fat from the richest Jersey cream ever ski$im?d U only breaks up the oily ft discs, and makes an emuis'.ori with the milky portion of the mix. This adds greatly to the digestibility, to the-palatabiiity. to the keep ing qualities, to the uniformity of the finished product.! The dif ference In the resultant product might b much the same as com paring the serving of beef in chunks and fioatin? in a thin Foup or consemme the isame b?ef ground up as a base for a thick ened Roup in which the gastr'c and digestive juices of! the body have instant and perfect freedom to assimilate every element. The theory of masticat'on, ; of diges tion. Is that the finer (the foods can be reduced befjore beln? brought to the stomach the mnrp digestible they will ibe. Th homogenized product, with every comparatively larga lat globule retained bat broken Into a thou- the time. Hut othe business has grown splendidly, and is continu ing to glow. I have the ambition to own and operate one of tua finest plants in th-1 northwest; and I'm sticking to the best stan dards of production, of quality, of equipment, in building for this big business of the f.iture." alung It Fresh Ice cream can be kept for a long time: Mr. Gregory has kept it for full six months, and then submitted It to experts for, tasting who declare it is as perfect as it frozen only an hour or a day be fore. If it can be kept fr six months, there seems to be no rea son why it mightn't b- kept for six year:.; but Mr. Gregory does n't aim to keep it over, even a day. "I'd ratr.er rush it out )'reh." be said. "Ice cream, to my mind, must be something like an egg either it's fresh or It isn't: or like a man he's ejther old or he's young. That an egg. or a man, can be well preserved for a long time is immater al we aim to keep a storage system that would keep th'ngs forever, and to make the products of stan dard top quality that will stand the keeping and then, we aim to 6erve 'em out the day they're made so that we KNOW they're fresh. That's one of the prfnei nles on which I am building the b'ggest ice cream business in Ore gon outside of Portland." Mow of the Process .The homogenized ice cream is run through a pre-cooling' Tat holding 500 gallons. Thia baa a rotating cold brine coil, that loon rnduces the cream to the freezing stage. From thejje It goes to the freezers, which still further re duce it to about 14 degrees Fahr enheit; it is still a thick liquid, that can be readily poured. From here It goes to the storage room, in the one, two, three, five and ten-gallan cans. All the brick cream goes the same route, except that atter the assorted flavors and colors are put into the liquid cream, they are poured into the little pint or quart metallic moulds a layer of vanilla, say, then a layer of straw berry, and a th'rd of lemon un til the mou'd is filled; then three moulds are stored away on shelves. Brick cre?m.wlll freeze in a short time; the larger recep tacles of course, take longer to "set" and 'be ready for shipment. The ub3 of the brick crr-am is growing very rapidly; well pack ed, a brick of cream can be car ried home, and served an hour or even hours afterward, without melting. The small extra cost of packing the brcks is compensat ed for by the portability and keep ability in small quantises. All milk and cream, whether in pipes, receivers, freezers, is kept in non-tarnishable metal. It may be brass or copper, or alloy met als, with e'Jher block t'n or sil ver 1'n'ng; that leaves no taste or ta'nt in the milk The milk, of course, never comes into contact with the direct refrigerator pipes. which are of iron. For More I op Mr. Gregory, has installed the present new re'.r gyration plant of sutric'ent capac tv to care for the cooling for the Marion Creamery, next door to his p'ace of business on South Commercial street. This will still further release the plant of the Prez company, so that th? commercial ice business can be expanded to its proper limits. The grow'ng demand for ice has made it almost imperative that Salem should have more of it and her.e It is. Supplies Wide FI1 The Buttercup ice cream is sold for many miles up and down the Willamette valley. Tha company now operates three trucks, and looks for a still further extension of trade as the meritg of "A Plate a Day" come to be better known, and it :s made easier to get the goods everywhere, ready for eating. Editor Statesman: ' To make your housa a home, plant trees and flowers in har mony with the colors and archi tectural features o; tyour home and its surroundings. A home without trees, vines and flowers is no home. It Is a mere shelter. Its lines raising abruptly oat of the ground are unpleasant, ugly, stiff and barbaric. It Is an arti ficial structure not belonging to any landscape, and for this reas on alone It should be set oft by trees and shrubs. Yet we see many costly houses built on a single lot withou t trees 4 every day. The continuous rush of our modern life does not seem to give us time to consider how to make a home instead of a house. ' And even when It is pointed out to us how, we will not stop and listen; because the other fel low doesn't and because it takei much-time to learn It. WelL then, get a man who knows and pay him 'his price.. ;- A good"on is worth it, for he has often to spend a lifetime to learn-. and study. Let him convince you that the garden Is the outdoor living room whenever the weather per mits it. Its outlay properly car ried out, makes the , house a home, and this feature should be paramount; no thought of display should enter. Give It dlgnltyV privacy from the outside: pleasant outlooks from the porch and win dow; sunshine, flowers, birds and trees and sky a landscape.'' . What la Landscape Architecture? Landscape architecture is too subtle to be generally under stood. It Is counfounded with the work of the grader, nurseryman, florist and gardener,- whereas it should be esteemed equal to all arts. ' ' Landscape architecture Is the art of designing arrangements of land surfaces, grouping of trees, bushes, flowers harmonizing co lors with the surroundings the designing of walls, trellis works, walks, drives, gates, arbors, foun tain, garden furniture. It means solving the many problems of a beautiful outlay of the grounds surrounding a house; of the veg etable and fruit garden, conser vatories, parks, pleasure grounds, street plantings, townsltes, ceme teries and so on, always requiring individual treatment according to the condition and location. Land scape architecture Includes the right placing of a house on a giv en ground and surroundings. Of ten landscape architects design house and garden. Salem Floral & Nursery Co. J. W. Mauny, Manager. ONE E BREED TO FftBM FPU POULTRY This Will Give the Average Person Enough to Think About and to Do The following is the advice of Henry W. Kruckenberg of Los Angeles, one of the prominent writers of the country on poultry industry subjects: It has- been sa1d- that success comes to him who pays tbe price and usually the greater the suc cess the higher the price In ef fort and iniatlvB. This may be a truism, hut in looking over tho successful poultry farmers we us ually find that they operate with a single breed and variety. Thus particular men with a national reputation become known as "Bar red Rock, White Leghorn or Black Minorca breeders, and invariably their stock commands the highest prices. In the poultry business, as in any other Industrial enter prise, it does not pay to scatter vour ammunition. To breed Medi terranean and American classes, English and As'atics is to confuse ideals which can only lead to in feriority In one breed or another. To paraphrase Pope's celebrat ed line, "One broad will only due genius fit. so wide is art. so nar row human wit." Hence we say to the fellow with "chicken on the brain," whether on a commercial scale or otherwise, go in for one breed and handle it to perfection, both as to color scheme, head and leg points, and economic values. And select one that Is In demand, (for unless one has the fancier spirit to breed and exploit the lit tle known) your unpopular breeds and novelties are often difficult to sell for breeding purposes and foundation stock. One breed if ln intelllgently handled will give tbe average person enough to think about and keeo muscles in good working condition. The maple sugar makers - in Ohio are preparing for the spring trade and there is a rumor that the new supply will be equipped with a kick. it r, X! t