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About Semi-weekly herald. (Coquille, Coos County, Or.) 1904-1905 | View Entire Issue (Sept. 30, 1904)
SEMI - WEEKLY 22: No. 24 V ol . COQUILLE, COOS COUNTY, OREGON, SEPTEMBER 30, 1904. Entered us second-class m atter Ju ly 8, at the postonica at C oquille, Ore gon, under act o f Congresa o f M arch 3, 1879. W alter CuUrt, M. D. P hysician and S urgeon Ouquu.j.K C ity , O re . K ronenborg Bldg. N ext Door to P. O. T elenhn ne 3 1 “ 'e P “ 0"® *■ Stanley & Burns, Attorueyfl-at- Law« lteal Estate, Collections. Specialties—Criminal and U. S. Land Cases, Notaries Pnblio. CoVlUILLB, - UBEOON. Geo. Russell, M. D., P hysician and S ubohon , | Office upstairs in MARTIN BUILDING Calls promptly answered day or night, Night call will be answered from Mrs. Wickham's Boarding House. Phone, main 13G. Ooquille, : : : Oregon. I A. J. Sherwood, A ttorney at -L aw , N otary P ontic, C oqu ille, : : Oregon Walter Sinclair, A ttounky - at -L aw , N otaby P ublic , Coquille, : : Oregon. I. Hacker, A bbtractbr of T itles . C oquille C ity , O re I Hall & Hall, A ttorneys - at -L aw , Dealoi in R e a l E state o f all kinds. M arshfield, Oregon. -------- 1 ----------------------- 1 ------- J. Curtis Snook, D. D. S. D entist , Office two doors south Odd Fellow’ s Hall W dl make Bandon a professional visit the first Monday in eaoh quarter. C oqu ille, O regon. I ! E . D. Sperry. W , C . Chase. SPERRY & CHASE, Attorney s-a«-Law. Office in Robinson Building, C oqu ille, - • - O regon. T E. G. D. Holden, L aw ybb , City Recorder, U. 8. Commissioner, Gen eral Insurance Agent, and Notary Publio. Office in Robin son Building. C oqu ille, Oregon. A. F. Kirshman, D entibt . Office at Residence, one block east o f Tattle Hotel. Coquille . - . Oregon. COQUILLE RIVER STEAMBOAT CO. S tr. D IS P A T C H Tom White, Master, Leaves I Arrive* Bandon ........ 7 a - m . | Coquille ------- 10 a - m . Coquille ....... 1 r-M. j Bandon ------- 4 p - m . Connect* at Coquille with train for Marshfield and steamer Eriio for Myrtle Point. S tr. F A V O R IT E J. C. Moomaw, Master, Leaye* | Arrive* Ooquille....... 7 a - m . | Bandon. .10:45 a - m . Bandon......... 1 p - m . | Coquille. 4:45 p - m . S tr. R E T A Alva Jiee, Master, Leave* I Arrive* C oquille...... 1 P-M. Bandon------ 5 p - m . Bandon....... 7 a - m . | Coquille — 11 a - m . Carrying pa**engers and mail. Coquille River Transportation Co. S tr. L IB E R T Y W . R. Panter, Master. Leave* | Arrive* Bandon........ 7 a - m . | Coquille. ...1 0 a - m . Coquille...... 1 P-M. | Bandon----- 4*P M. Make* connection with train at Coquille and up-river boat*. T W. PANTKR, Managing Owner S tr. HERALD. E C H O T. W . McCloskey. M «ter, I-e.vM I Arrives Myrtle f a », | Osinille ("y 9:80 a .» foqnflle City l f » . | Myrtl» P’t 4-on f .«. D»fiy tvoept Sunday FINEST OF CHEESE. impure ingredient«. B MB RACKS ALL THE SOLIDS. But the butter is only a small part of the nutriment thero is in milk. .Even the cream leaves much in the milk that has a value. But Marshfield, Or., Sept. 21.—Coos the cheese embraces practically all oouuty bears the palm for the best the B o l i d e in the milk. With the exhibit of cream cbeese at the state exception of a little milk, sugar and fair for the years 1902 and 1908. bone ash the rest is all water. To W . C. Harris, of Sumner, Or., There is practically no waste of was awarded the gold medal for this milk in making cheese. While the product of his creamery. Satisfied butter fat forms but four or five with his honors and being a busy pounds in the hundred pounds of man, no exhibit was made last year milk the cheese amounts to between and none this; but be expects to eleven and twelve. make a display next year at the The cheese saves all the butter, if Lewis and Clark fair that will do it is the best cheese. And it is far the state of Oregon proud. better to eat butter in this diluted It looks eaBy enough to make form of cheese, in the proportion as cbeese. A dozen years have passed nature intended. But the trouble since cheesemaking became a has always been to get good cheese. science, and Professor Decker's ex And another important fact is that p o s itio n of the subject is now a the longer cheese is kept, within common textbook. Any one can limit, the better it is, which ad read that and acquire a full knowl mits of its transportation around edge of the art. There arj hun the world. dreds of excellent cheesemakers all It will be a surprise to those who over the state, and some of these do all the voting to learn that all the had on exhibition at the state fair a cheese bearing “ State Brand No. whole ton in fancy style. In com 49, Sumner Creamory, Full Cream,” petition with these Mr. Harris sent is made not by mini, but by Mrs. up a few pounds from his Coos Harris. She is a woman of strong county ranch, and to the surprise of intelligence, and is rearing a fine everyone but himself captured the family of boys and girls. She was first premium. born in Shasta and has passed most What is it that makes the cheese of her life in Humbolt county, Cal. from the Harris factory superior to It was only seven years ago that the all other brands? Even here at Harris family moved to Coos bay. borne, where the conditions are sup When Captain Harris was in posed to be equal, there is demand duced by a friend who was hauling for all the output of the Sumner Oregon stone down from Yaquina factory at 12 cents per pound, while bay to erect the Call building in his neighbors get for their product California, to visit Coos bay, be did but 9J cents. so reluctantly. When he went back SOURCE OF GOOD CHEESE. after his family and told the people Primarily it is the cow from among whom he had been dairying which good cheese comes. Climate for thirty years that he had found and feed are mere adjuncts. The the boat dairy country on earth, best cheesemaker in the world can they marveled and said: How could not make good cheese if he has that be and they never heard o f it? poor milk. You never tasted good They had always been taught to milk unless you have drunk from think of Coos bay as a logging the milk pitchers at the Coos bay camp. farmhouses. Any one does not y e a r s b e h in d t h e t im e s know what good cheese is until he Mrs Harris, in comparing her has tried the “ full cream’’ brand life here with that in California, made at Sumner Cheese like this said: “ This is a great dairy country is a luxury and a dainty morsel for but in its development it is 25 the epicure. A baby brought up on Coos years behind Humboldt county. Oregon has a very poor system of county milk waxes great and strong. public schools compared with A Coos county cow in the home California, and our road system is would relieve the care of many an very bail. It will take time to anxious mother. But the cow re effect all these reforms and our moved from her habitat would pine progress should be rapid, now that for the green fields all the year people begin to know about the round and would not give such country.” rich milk. As you cannot take She was busy with the work in the gentlo boss away from her green factory as she talked. She begins feed, the only thing to do is to at 8 in the morning and is so busy bring your family to Coos county, till the middle of the afternoon if you would have her milk. that she does not stop for lunch. That the cow is gentle is illus Constant vigilance is one of the trated by a pretty incident. The trade. representative of the Oregonian one There are no deep secrets, but day visited Sumner. The ranch one must Lave intuition. And it hands at tbo Harris place were haul cannot all be learned by book. ing bay. It was a day of unusual One must have a fine sense of touch excitement for the cows. Whether and be able to tell by the way it the cows were pleased at the pros feels when the milk is set just pect of a supply of white clover and right. He must make all allowances native grass for w id er days when for the time o f year. In the spriug warm rains come, with but little sun the milk requires a higher tempera to make the grass grow or were ture than in the fall. Again, the frightened by the upsetting of a fall milk has a higher percent load of bay in the road near their age of the butter fat than that in pasture, is not known. But any the spriDg, and must be handled in way the herd of twenty-seven cows in a little different way. fell off that day thirty-nine pounds DELICATE TOUCH NECBSSARY. in tn9 milk supply, nearly a pound A fine touch also comes into play and a half to the cow. The yield for the herd per day at this season in handling the material as it passes is a little over 500 pounds. But from one stage to another lest it that load of hay to her simple mind lose butter lat. But it must be al was to the cow what the elephant is most constantly agitated so tbat to the small boy on circus day. It the mass is uniform throughout. distracted her attention and she The movement must be slow and stood idly gazing at the parade not disturbing, and yet fast enough when she should have been chew to keep the segregated cubes from consolidating In one body. ing her cud. Every odd day in this month is The cow responds to kind treat ment. It would seem that no other cheese day. as there is not milk of the brute creation was so sensi enough to run every day. This tive. Let a harsh word be spoken gives four milkings in each batch to her and it affects her milk. Let of curd. No two milkings are put a stranger sit down on the milking together beforehand, as the mixing stool and the secretion of the would quickly sour. Here it is as lacteal fluid is curtailed. I f the well to eliminate a false impression cow is disappointed in the quality j that cheese is made from sour milk, of her feed or in the time of feed- Acid must be developed, of courve, ing it affects the milk supply. The but when the cheese begins to curd weather must not be loo cool nor it Is still sweet to the taste. An too warm, and her stall must be hour after the milk comes sweet kept free from dirt and bad odors from the cow it can be made into And above all, she must have clear cheese, or the process can begin, cold water to drink. It is impoq- The milking of the night before «ib'fl U makn a pure product with *M put into tha vat. A man frnir,' Coos County has Unsur passed Facilities. the house comes over and helps empty the 100-pound can of the other tbreo milkings, aud the milk is all carefully strained again through a double strainer. It is all strained four times before it goes into the vnt, and extreme careful, ness is u perquisite to good cheese. Ul n a the ca ,s mo unptied the steam heat is turned on iu the pipes under the tank. Steam bad already been raised by one of the men. If it is Summer weather it takes but a few minutes to develop the required acid percentage. But in winter it sometimes takes three hours. The temperature is held up in the 90’s accordingly, heat developing acid. Next comes that groat boon to the cheesemaker, the rennet test. It was discovered some years ago that the rennet strength and tempera ture being constant, the percentage of acid was determined by the time it took the rennet to coagulate the milk. TESTING FOR ACID. It is found that the best cheese is made when the time is from two and one-half to three minutes. If the milk was sour enough to be perceptible to the taste, it would coagulate with the rennet in half a minute and would not make cheese at all. On this particular morning it took five minutes in the first test for the rennet to coagulate the milk and that shows it was too sweet. It was a cool morning, the first of the season. More steam had to be turned on, the temperature raised and time allowed. It stood at three in the gauge the next time. The milk to be tested is put into a vessel holding about a quart, with a hole in the bottom and a gauge on the side. If the milk is sweet it will continue to run out at the bot tom till the vessel is drained. If it is very sour it will coagulate at once and stop the leaking. When the tester shows the milk is just right the rennet is added to the mass in the tank in a diluted form. Then a wait ensues of 20 minutes or so till the milk coagu lates, or sets as it is called. This is a very particular point. The acid is d o w developing very rapidly and the product is easily spoiled if it is set too much. This point is deter mined by running the fingers through tbo clabber and watching the break. When it begins to break even without the ragged edge it is just right. Then it is cut into cubes. An implement on the principal of the ladder with horizontal knives iB rnn through the mass from one end to the other. Another implement with perpendicular knives is run lengthwise of the vat and across. The result is cubes from a half to an inch in size. FAT AND CURD KEPT TOGETHER. In the meantimo the curd has been settling to the bottom an j the whey on top. As the butter fat is the lighter care must be used in the agitation that it is not set free from the curd. A spigot is now opened, and with a strainer around the op ening on the inside to keep back the curd, the whey is drawn off. It is later carried off in cans and fed to the bogs. It is said to be nearly as good as skimmed milk. When all the free whey has been drawn off, the curd rests on the bottom of the vat divided in the middle. The bottom of the vat is oval and thus the whey continues to drain in the center. A new fermentation now begins, but the bacteria developed is what makes good cheese, and there is no fear that it will be overdone. The curd is cut with a butcher-knife into chunks a foot wide. The curd much resembles dough, but is more jelly-like. It is now turned and allowed to drip, the cuts piled two together and then more, until all are in one pile and flattened out like sides of bacon. The stuff has a a leathery appearance and acts like rubber After several hours, when the curd will flake off in strips liko the breast of a chicken, this part of the process is finished. The piled mass is then cut with the knife into squares and the squares put through the mill that cuts the curd into cubes again. All tbit) time the tcrapeature has stood at )ibont OR, in spring $2.00 P e r Y ear . development of the bacteria is cal led the cooking process. These cubes are now spread over the bottom aud allowed to cool to about 84, when they are salted. From two to three pounds of salt is used to the 100 pounds of cbeese. The Ba lt plays a most important part. It is the salt that arrests the process of fermentation. The curd being in (mall tubes, the salt quickly permeates the mass. And by the way the principal difference between the ohedder cheese in common use and limburger is in the salting. The limburger is not salted when it is made, but the salt is afterward rub Coquille, Oregon. bed iu on the hoops from the out side. The result is that putre faction is continue! to a greater degree. When the cheese is salted it is put in the hoops and pressed. The usual size is the twins, weighing about 30 pounds, but when there is a small amount left it is formed U P TO D K TE. into Young Americas. At this stage of the process the cheese is about ROYAL LIQUORS, as tasteless as cork, and about as ROYAL FITTINGS, indigestible. It is now laid away ROYAL TREATM ENT. in the curing room, from which it is taken as marketed. A cheese B A X T E R BROS. PROPS. should cure for at least three months before it has develowed the right flavor. NEW, Captain Harris has about 4000 RAMBLERS pounds in the curing-room. But the TRIBUNES LATEST season will end the first of Novem AN D AND ber and this will quickly disappear. Best Wheels Out He makes about 14,000 pounds a MITCHELLS year, and does not run in winter for tbo reason be has not milk Rare Bargains in Second-Hand W heels. W h eels to Rent. Repairing Done on Short Notice. enough. There is one step in the process that is yet to be touched upon. Wo COQUILLE, OREOON have not yet progressed far enough East End ot Front St. Knowlton's Drug Store T o ile t A rticles, School Books and School Supplies, Kodaks and Kodak Supplies, Fine S ta tio n e ry a Specialty. ALBERT F IS H , from tho aboriginal state not to wish to improve on nature. Like A. J. SHERWOOD, F re i. L. H. HAZARD, C a ih K r R. E. SHINE, Vice Prêt. the savage with his blanket, and child with his stick of candy, we want our cheese colored. And so op C O Ç U I ü L j B , O R E G O N . the coloring matter is added when the milk is first put in the tank, an ounce or two of annatto, the seed T r a n s a c t s a G e n e r a l B a n k i n g B u s i n e s s of a tree in Sonth America. It is not so comforting, but important, Board o t D ire c to rs . C orro o p o n d e n U . to know that some place coal tar, u. C. Dement, A. J. Sherwood, Notional Bank of Commerce. New York City ],. Harlocker, L- H. Hazard, Crocker Woolworth N’t Bank, San Francisco or analine, is used to give cheese Isaiah Hacker, R. E. Shine. I First Nat’l Bank of Portland, Portland, Or. that rich yellow color. To show how undeveloped this country really is we need but to recite the fact that with the finest timber belt in the world growing right around the factory, the spruce boxes in which the cheese íb packed are made in Portland. The COQUILLE, OREGON. wooden rake and the wooden fork with which the cheese is stirred are made in California. F IR S T N A T IO N A L B A N K FOX BROS. GENERAL DRAYING. Some day Coos Bay will arise and surprise the world, not only in the making of cheese, but in many other things.—Oregonian. Meets all Boats and Trains. Goods Handled with Care and Dispatch. A G E N T FOR R IVER TO N C O A L . T a k e n W it h C ra m p s Wm. Kirmse, a member of the bridge gang working near Little- port was taken suddenly ill Thurs day night with cramps and a kind of cholera. His case was so severe that he had to have the members of the crew wait upon him and Gifford was called and consulted. He told P H O N E 116 them he had a medicine in the form of Chamberlain’s Colic, Cholera aud Diarrhoea Remedy that he thought would help him out aud accordi ug PROPRIETORS ly several doses were administered with the result that the fellows able to be around next day. Tne inci dent speaks quite highly of Mr, Gifford’s medicine — Elkader, Iowa. Experienced Help Reasonable Rates Argus. This remedy never fails. Keep it Special Rates to Fam ilies anil Hotels in your home, it may save life. For lale by R. S. Knowlton. \Ve make our ow n soap and know it« ingredients. No injurious ch em icals used. C o q u il l e S te a m L a u n d ry NOSLER & LYO NS Best o f W o rk In Washington city thousands of children belonging to the primary grades are running the streets and alleys because so much money is used to pamper the high schools. The same state of things exist in almost every city of the country. In New York there are 125,000 children who can get into the school house but half a day. In Philadelphia and Chicago parents are in a rage over the condition of things, but they seem to think tbat high schools must be kept going at an enormous expense even if ele mentary training is entirely ne glected. The Chinese and the Filipinos have caught two new phrases from the Americans— “can do,” and “ have got.” This is comprehend ing the genius of the English speak- ing people, an<f improving upon T*1* the rp»oner of expressing it O ur baskets w ill be left at all the principal points on the river. G oods called for and delivered in C oquille City. 1 P r e s c r ip tio n s A S p e c ia lty . Having had many years of experience in this line we are prepared to give all tb? best of satisfaction. Golden Building - ? - Coquille, Oregon.)