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