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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 10, 1922)
f, , IU II k- IL4 II at . i M .ft a . . II - - M ft : n it t V n J ... tl . ' ii (I II J II it a II II I II ft ft II - at ' Ii 1 1. : II I i u v L " ! Ii ii i i l) l ft i ., 1 r. I' A ' More Bargains E?ery Day At , The New Store Worth & Gray DEPARTMENT STORE . Successors to W. W. lloore . ' 177 N. Liberty St. . Salem, Or. 4. . 1 Eat a plate a day , Sold everywhere BUTTERCUP ICE CREAM CO. P. M. Gregory, Mffr. - 210 South Commercial Street DRY GOODS NOTIONS . WOMEN'S READY-TO-WEAR j FURS CORSETS 468 8tate 8U Fbone 877 Eyes Tested Glasses Fitted Hartmah Bros. Jewelers and Opticians Salem, Oregon Save Your Clothes Bvn Wofk Wrr 4xi wrk ot tk Salem Laundry - Company ' . - v ,: 1 130 Liberty St. Phone 25 OWPCO. Droom Handles, Mop Han dles, Paper Plugs, Tent Toggles, all kinds of Hard wood Handles Manufac tured by the v : Oregon Wood Products Co. West Salem Capital City Laundry , Quality and Service Phone 165 Monuments and Tombstones ;Y Made In Salem ThU U tk vnly Mtam werk In 8la Big Stock on Display Capital Monumental Works 331 I. Oofti'l Oppnftlt 0Btnr Made In Salem by experienced Bwlce Cbeese V;'-' : maker : Swiss Cheese Cream Brick Cheese Limberger Cheese Order .from the factory or ,(from your grocer 1 Salem Cheese Factory Phone 81 Fit Ott lTed Ut orm ic bV ifc ' t i . erw r ' The Way to Build Up Your Home Town Is to Patronize Your Home People Salem it - . I . ' rJ ! i H ; r- r-: 1 I fltONT VIEW OF THE NEW FAIRMOUNT I DAIRY KING'S FOOD PRODUCTS COMPANY Dydrators and Canners N Oregon Fruits and Vegetables Salem Portland The Dalles i Oregon Wiring, Fixtures Mazdas Electrical Appliances Salem Electric Company If It rloctric, come to n." Masonic Temple. Phw 1200 Our efforts will be to assist in every possible way the development of the fruit and berry industries of this -,;'i"v valley - OREGON PACKING COMPANY A Licensed l.ady Kmbalmer to care lor women and children la a nocosaitjr In all funeral homes. We are the only ouxsa : furnishing uch service. Terwilliger Funeral Home 770 Chemeketa St. Phone 724 SALEM. OREGON We carry the following, lines of PAINTS, Sherwln wiajama Co. and Dasa Hooter Co. " Aluo '' - . Ererythlnn In rtulldhtg Iaterlal i Falls City-Salcm Lumber Company A. B. Relsay, Mer. 8 49 8. IStb St. Phone 813 W Ar Oat AAw Tw WlUWtn W ki Bow pT)nt- tkr qamrtvra f militoa dollars r.r to (h dalrraiea f thi ctioa (or ft ilk, .v . "Marion Butter" U th Baa Battaf ;i Hare aawt aa4 Bttr eawa tt tha RIARI0N CREAMERY & PRODUCE CO 1 Mi Dedicated to Stimulating Our Present Industries And to the Establishment of New Ones 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 the years go by BUILDING MONEY TO LOAN On Farm Land FIRE INSURANCE on Your Buildings REAL ESTATE L A. HAYFORD 305 Slate St. SALEM, OKEUON Dixie Health Bread Ask Your Grocer g.sXtterlee AUCTIONEER Phones: R8ldence, 1211 Otflce. 1177 SALBM OREGON BETTER YET BREAD It Satisfies V &!ade lly MISTLAND BAKERY 12th and Cbemciota Order from your crocer lip THE FAIRMOUNT DAIRY, OF WHICH SALEM IMS REASON TO FEEL PHOUO With New Equipment and Building and a Management Satisfied With Qnly the Best and Most Approved Methods, Salem Takes a High Place in the Matter of a Pure Milk Supply Making Bulgarian Butter milk and Cottage Cheese and Arranging a Retail Dairy Stcre. Tha Fairmount dairy of Salem has just invegted $20,000 in equip ment and is housed in a brand new, sanitary building that cost I another $15,000. The milk' busi j ness has grown from a job for the I hoys to peddle along the streetsi, to such a scientific .Industry as ought to attract the attention of every cnefwho uses m lk. . That means everybody; for the person who doesn't, is already dead.. Tha Fairmount Dairy is a cor poration, of which Alton D. Hur ley is the president and manager. It doei business at 910 South Commercial street, in a new fire proof, refrigerated building re cently built especially for its use. The old Fairmount da ry estab lished by Schindler brothers, outj fa ' -' j X - - , n mi i pit on the River road, was w'ped out of exutence. ,a few months a;o. and tiie new establishment take its place and now delivers milk to the people of Salem 1 An Industry in Itself The new corporation is buity on the theory that the produr-t'on of rhlit is one industry entire'v of itscif; that its handling is ail other industry that calls for an j entirely different line of thought, and th?t they had best te kept separate. From Many Tairics The milk is bought from the Seamless Hot Water Dottles and . -ComLination Syringes Guaranteed Not To Leak Prices from $1 up Brewer Drug Cos .405 Court St. -X, Phone 184 j "4 ' ....... ....... -.. i, .... ' ' The Surest Way to Get More and Larger Indus tries Is to Support Those You Have producers; the corporat'on now receives milk from a number of dairymen. It exercises no owner ship rights over the producer; but it is so strict in its supervision from a quality standard, that bad m'lk can't stay on its books or in its cans the producer is cut off' an 1 the corporation will not touch his products. "Kad" milk may be of several kinds,. , It may be from ill-fed stock: it may be from diseased cows; it may be tainted by bad surroundings, or by personal un cleanliness on the part of the milkers, or it may be ruined by bad handling even after it is pro perly produced. To have good milk for its pa trons, the distributing company u v. r 1 j "flaw. "THE FAIRMOUNT DAIRY": must ttart with good milk. The Uabrock test and the new sedi ment test tell almost unerriflty, just what is wrong with milk,:;!t it is wrong. Most of it is goofl; but one or two bad producers m'Sht rontam;nate alj the good, and nullify their best efforts.iko the tests a"nd the farm inspections are made as thorough as tests can be made. N-lenri and h'xnerk,n-p Tv.o or threo times every week, the pi lk that is bronght in from the dairies s tested; cream is tested every day. in the Babrok tester. For the milk te t. a quan tity, almost a quart, is taken from the bottom of the miik cans, and straiad through a cotton felt stra'ner that 5s then dred and the residue computed. Mo3t of the cans come in with almost no noticeable sediment; those that show more sediment than they should have and even a little is far too much are marked for reproof, or even return or destruc tion. Also Farm Inspection - The farm inspection, and th3 refusal to accept an Improper predat thaf e verted instant, as- tonishing benefits in many pro ducins farm dairies. Usually, the dairyman simply "d dn't know" what to do, and he 's gd. to find better ways. What he thought was cleanliness, he finds is hardly a fair beginning to tha cleanliness that he sees ought to be maintained; it is easy to teach cleanliness, and it costs almost nothing to rm. ntain it, once the producer knows how. All Milk Pasteurized Aftor coming to the plant thT milk is ' carefully strained, and turned down into the Pasteurizer. All the milk handled by the Fair mount company goes through th s process. This is done in a large vat, containing 500 gallons, that is brought to a temperature ot 145 degrees Fahrenhe t by revolv ing steam coils that agitate the milk to a perfect mixture. Pas teurization does not in the least degree change the fact of cleanli ness that has to be settled by in spection; but it destroys every germ that milk can carry. A storm of agitation lias broken about the heads of the pioneer Pasteurizers. The milk does not raise cream quite so read'ly after this treatment, which is simply heating, the milk to 145 and hold ing it there for half an hour. It isn't cooked, or boiled; but care ful microscopic and cultural stud ies chow that it destroys the dan gerous bacilli that m.lk might J CS y V -V ftVvXt &t "0y.& ' AN INTERIOR VIEW contam. A temperature of 145 degrees does net kill all bacilli! tffie different cultures pass out at different temperatures. A tem perature of 175-would utterly de stroy all organic life in the milk; but it would alio set up a chemi cal act 'on, on the milk itself, that woulfi break up 1tg cream compo sition' and spoil Its normal use. . The storm of protest against Pasteurization, was the result o two or three factors: The added cost, the apparent reduction in the cream content, and the fear of somethinc new and "not 'n na ture." But every one of there arguments ha3 been swept away, in the face of the capable mechan ism for handlidg tha milk; in the proof that the cream is actually there, even though it does not separate quite so readily; and in the proof that the milk is infin itely more healthful than raw milk. s Thf Vitamitirti Are Rrt inert The early belief that heat'ng de stroyed the mysterious but inval uable Yitamines of the milk, is disproved - by imposing ' statistics oti baby-feeding. In New" York, tor Instance,: a painstaking series Way Mm WVk tiMuet TnaMs mUu -1 of records shows that with the Pasteurization of the municipal milk supply, the baby death rate has leen abruptly brought down from 125 per thousand b'rths. to 94 per thousand, or a saving of 25 per cent of all the little lives that come to that gTeat city.- If the saving were but one-tenth. It would be the greatest humani tarian invention since man began to invent anything. But to save one-quarter of the babies, is a miracle. Going to the Cooler -From the pasteurizer, the milk goes through block-tin 1'ned bronze p'p'ng to the cooler. It Is important to cool it quickly after the heating process; th'ajs done through a long coil system. In which the milk flows through pipes surrounded by salt brine from an ammon'a refrlgerat'on system. It is cooled within a few seconds, down to a keeping tem perature. It Is brought down to 40 degrees when it goes to the bottlersr where an automatic ma chine fills 4 8 bottles: a minute, sea 1 3 them with paraffined, paper caps nnd passes them on to the man who puts them into the crates of a oozen bottles each. The crates are loaded onto a rack that holds 480 or more bot tles, end when this rack is filled, it is picked up by -atr , auto Jack that ecrries "the whole thing away to the cold room for storage. The T VAVNCVt1 lifting of the heavy crates is elim'nated. and the milk U handled much faster by the use of thit, machine. From the cold room it is loadad into the wag ons for distribut on. Sanitary to the Xth Decree The new building was buit as pan'tary as a buHd'ng- can be made, of concrete and hollow tile. It is ventilated through the roof transoms, and is fly-fight. It 'f flushed out every day, as clean a? milady's jiarlorj every milk pipe '; scrubbed Inside they are mounted with rap:d-act'ng joints rfor quick cleaning and then ev erything Is steamed for added cleanliness. The government bag prescribed a standard of excel lenca for such plants; one of which 1e. that a "good" plant must have at least 10 per cent of its floor tpace In glass for lighting. The Fairmount has much in excess of this, for all its airt'ght con st met ion; it is expected to score 98 or even 99 per cent on the ex acting' federal inspection scale.5 s . Steam .Is suppl ed for the Pas tenrirat'on and the refrigeration, from a Barr ( Salem ) ' 2 5 - hj pp. boiter-A Kewanee-watee system, Call Oa Vick Brothers for OrerLmcJ Oakland ; Paige . Mason Tires VcedolOfl Vick Brothers Quality Cars Oatnpnstftt TO Your Health Begins YLen Yea Phone 87 for an appointment ' DR. O. L. SCOTT P. S. C. Chiropractor T Ukmtoty 14 x V. a, Jlatl Bk. K4& Honrs 10 to 12 a in and 2 to 6 p. el supplied with water from a we'.i on the property, gives cool water for cooling the milk; It standi it a temperature of 65 degrees lit year around, 1 whereas the Salem' water works water is now at about 71 degrees. Th's natural .cool water Is used in a coI system for codling the cream that comes Into the plrnt. r j :;f-- Seven Ikfot org For Power i There are six electric motors 1st the plant,- for the various mi chines; besides the automatic no. tor for the pumping plant, that' operates whenever the tank pres sure drops to 35 pounds. , Sou'e curious facts have beea found through national figures oa the nse of bottles. The' averse, bottle makes only 22 1-2 trips, and then It 'blowg up." it may break, or it may freeze, or thieves' may steal It and the milk wltU it as they are left in the early morning; or the housekeepers ma think. "Oh, well, It's only a bottle and I guess they won't care! and take It oif plcnicklnc and never bring it back. The Fairmount company has 30,000 bottles t' keep op with th procession of losers. , v t The Bottle Are Clean ' ' Bottles are washed In a way that the home dairy could never' hope to match, . They are Invert ed in wire-bottomed crates, hold-, lnK a do-bpttlas, and M p n aa endless belt, through a long steel tank filled with hot alkali. ThU alkali Is pumped by . powerful steam pressure, in Jets that scrul, the inside of the bottle and re move caked cream or dirt almos as effectively as one could do t' with a chisel. Aftr passing slow, ly through this alkali Jet, thert are treated to steam and thes hot water Jets, that completes ths process. There la nothing left la' a bottle after it goes through that machine! ' , r Cream and milk cans are treat ed In much the same way, though, not in the belt mach'oe: the hot Jet, and then the steam, cleaass them thoroughly. There Is no lingering bacteVla left to sour ths ml,lk after the cleaners do their, work.. .-,'. .: , -:,j.r f Bulgarian Buttermilk "Bulgarian Luttermilk" is on; of tha products of the Fairmount Dairy, that is interesting peopla all over the world. Prof. , El's' Metchnikoff. of Vienna, brought to the scientific world the health, record of the peasants of Bulgaria where people reach the age of 109 years a a normal Instead of an, extraord'nary thing. They have lived more or less largely on but termilk prepared by heating' and? developing: a bacillus culture that seems to have the property of bringing; health, and long , life.' They didn't recognize it as "ba cilli"; they called It "scouring." and let it.gp at that. But Prof.' Metchnikoff stud'.ed out the ba cillus and its effects on humas, life, and with all the ardor that Prof. Pasteur devoted to killing off the bad germs and microbe j and bacilli, he fought to spread the use of this one that Is a boon to mankind. 'if . f The cultsre Itself comes from the famous laboratory ' ot Chrla Hansen, at Little Falls. N. Y.; tiny viol full, once a week, by fes istered mall. A portion of ta'a vial Is poured Into a quart ,ef whole milk, and put Into a water vat at the Pasteurizer, for 12 hours, at a temperature of 0 de grees. Then this s put Into 10 gallons of separated milk. ani, alio we 1 to "xipen" for f a fer hours; then lo gallons of wfeoM milk is added, and It Is ready I' bott'e and sell. It has been found necessar?. to use the separated m'lk for th's Bulgarian product; to use who!? milk. w!tb the cream in, for tbj rirst iipening, produces a prodnrl Of t viscosity almost like beat? syrup or trudge petroleum or otti heavy oils. The addition of who milk Just before bottl'ng. however, leaves it still a drink, and not food. ' ." .';:,.- Makme Co4(agr Cbm. Too ; Cottage cheese is : now bein k made. In considerable quanties: the production is to be increased , as fast as the local trade learn what a splendid article of food Is produced 'here. The skim milk U heated to 80 degrees, in a steam Jacketed vat, for severs) hoar' (Continued en pare .V