Image provided by: Washington County Cooperative Library Service; Hillsboro, OR
About Forest Grove press. (Forest Grove, Or.) 1909-1914 | View Entire Issue (April 10, 1913)
t F O R E S T G R O V E P R E S S , F O R E S T G R O V E , u R E G O N , T H U R S D A Y , A P R I L 10, 1913. Farm Dairying Watch and Use the Want Ads and you’ll not need to be a mind reader The thought has often come to you perhaps, that you could easily solve most difficulties if you were a mind reader— i f you could for instance,KNOW who would be glad to rent your property, or to buy it; who would be glad to employ you. Want advertisers, and those who watch the want ads, learn these things in a BUSINESS W A Y —not through occult means. \ Jerxey Cow Double Time N* IX .— Milk, Cheese and Cream. By L A U R A R O S E , Demonstrator and Lecturer In Dairying at the Ontario Agricultural Col lege, Guelph, Canada Spray Your Orchard ICopyrtght, 1911. by A. C. M cC lu rg & Co ] H IL E It is necessary for the putrou supplying milk or cream for hutteriuaktug pur With the Famous poses to seud a first class quality, a still greater respousibilitj rests on the patron o f the cheese fac tory. For buttermuklng pasteuriza tion may he and is resorted to to check Guaranteed Pure Lime and objectionable bacterial growth and Sulphur Solution. Read what our best horticulturists say o f the drive off food flavors, but this Is Im Aetna Spray. VV. K. Newell, president State Board o f Horti possible In cheesemaking The cheese culture, writes: Gaston, Or., December 22, 1911. making process Is one which lends It Dear Mr. Lei». I have used your “ Aetna Brand self to the multiplication o f evils If o f Lim e and Sulphur Spray with entire satisfac- t on and I shall want a supply for next, year, as they have already a beginning In the 1 am sure you are making1 a good article. H. C. A tw ell, ex-president Oregon State Horti milk. A con o f had milk will spoil all cultural Society, writes: Dear Mr. Leis. Your that o f fifty other patrons, lower the “ Aetna Brand" Spray has been used in my own orchard and those o f my neighbors for years and price of the cheese and injure the rep has given entire satisfaction, as 1 think there is utation o f the maker. nothing better made. Special provision should he made on S. J. Galloway, fru it inspector, says: Hillsboro. Or., Jan. 2, 1911. Editor Argus. As 1 have many the farm for quickly cooliug the milk inquiries fo r a good Lime and Sulphur solution, w ill say that by severe tests I have found the to 05 degrees F. or lower and keeping “ Aetna Brand” stands the test O. K. S. J. Gal it at that temperature overnight and loway, County Fruit Inspector. My 25 years’ experience in the orchard busi for lowering it to 50 degrees F. and ness enables me to know what is wanted. For sustaining that temperature when It Is prices, etc., send direct to the manufacturer, B. held over Sunday. Depend on nothing Leis, Beaverton, Oregon, or hut a correct thermometer for ascer Forest Grove Pharmacy taining temperatures. Ice is almost a necessity in order to care properly for Local Agents. Saturday night's and Sunday’s milk. Milk Intended for cbeesemaking should not have over .20 per cent o f acid when delivered to the factory. It usually does not smell or taste sour until it contains from .30 to .35 per cent, and then it is quite unfit for ehoesemaking. The cheesemaker uses the ncidimeter, and we should abide by his decision. Th* Milk Hous«. The dairy farm should have a milk | house. It may be built o f wood or of cemeut. In It should he n tank large and deep enough to hold cans contain ing at least two milkings and a sis inch space around them for water. There should he an outlet pipe near Pacific Ave. the top to allow the water as It be comes warm to be carried away In or der to keep down the temperature of the milk. An outlet at the bottom Is necessary that the tank may occasion ally he emptied and cleaned. I f there is a windmill at the well a large tank should be provided, and from it piping should he laid to supply the smaller tank with water. I f there is no windmill the milk house should be built near the well. Be sure to make a proper drain to carry away the sur plus water. Keep everything tidy. A windlass Is convenient to raise and lower the cans Into the tank. Also have some contrivance to do the lift ing at the milk stand. Have a track laid from the milk house to the stand and a car or truck for carrying cans. Warm milk should not he mixed with that already cooled, if It can be avoid ed. I f at all possible It should be sent in separate cans. If it be necessary to mix night's and morning's milk the best plan is to cool the morning's milk also. I f there be not time to do this A D V E R T IS E IT ! Not once, the evening's milk should be cooled to timidly and penny-wise ! But at least 00 degrees. It is quite possible as often as needed—a n d a to have excellent milk delivered by this showing o f FA C TS about it last method where cleanliness Is ob served and the night's milk well cooled which will unfailingly interest Cooling the milk Immediately after the probable purchaser! Make or during milking with as little expo i t the best advertised r e a l sure to the air ns possible aud putting estate in the city—for a little the lids on the cans is recommended. while—and your buyer will Where ice or cold water cannot be seek you out and quickly close obtained or where a can o f milk has the transaction ! to he left In a place where water and W “Aetna Brand” Beat the Prices at the Farmers’ Grocery and Meat Market room iu which to set milk. It & often put In a cellar which Is close and musty aud serves as a storage place for roots, fruit, etc., or is kept lu the pan try off the kitchen and absorbs odors. Funs should l>e set lu a dean, well ventilated room where the tempera ture ranges from 50 to GO degrees. Avoid having the milk close to the wall or In a strong draft, so ns not to have a leathery coat form, due to rapid evaporation. The pans are bet ter covered with heavy, clean pajier. If possible, after the milk lias cooled. The milk should stand from twenty- four to forty-eight hours before being skimmed, but should not he cougu- j luted. How to Skim Milk. To skim loosen the cream from the sides o f the pan with a thiu bladed knife. L ift the pan to the edge o f the cream can, tilt It to allow a little o f the sklmmilk to wet the edge o f the ; pan, then with the aid o f the knife quickly glide the sheet o f cream Into the cream can. Do not use the old fashioned perforated skimmer. This system lias many disadvantages —a great surface o f the milk exposed to atmospheric contamination; the milk liable to become too add for do mestic and feeding purposes; the cream I dotted aud overripe; the creaming in complete; a large space necessary for j the pans and much labor Involved. Deep Cans.—A water tight box or barrel for holding the deep enns will do as effective work as an expensive cabinet creamer, but there should he room for pleuty o f Ice. It Is economy to have lee always In the water and just as necessary to use It In whiter as In summer. To do good ereamlug the water should not he above 45 per cent In summer, and It Is better to have It still lower In winter. To main tain this temi>erature It Is necessary to put In a good supply o f Ice unless one is fortunate in having a very cold running spring handy. The warm milk should be Immediate ly strained Into the cans and the cuns lowered into the water, which should rertch as far up ns the milk. The cans usually are eighteen to twenty Inches high and eight Inches In diameter. We prefer n slant bottom can with a tap to druw off the milk. The slant carries away any sediment and permits the removal o f all the sklmmilk. Cans without a tap—called the shot gun cans—should be "skimmed with a funnel Rhnpeil dipper, having a long, straight handle and no wire around the rim. It is best to loosen the cream from the sides o f the can with a knife, then wet the dipper in milk or water and lower It point first Into the can. allowing the cream to flow evenly Into Embalming and Funeral Directing FOREST GROVE UNDERTAKING CO. J. S. Buxton, Manager Phone No. 642 Forest Grove, Or. SURVEYOR All kinds o f survey ing and maping. Subdivisions a spec ialty. H. B GLAISYER, Hoffman & Allen Bld’ g Phone 806 Forest Grove, Ore. Many farmhouse« have no suluM* THE JACKSON PHARMACY HOFFMAN & ALLEN General Merchandise Drugs and Medicines Cornelius Main Street, Forest Grove GOFF BROTHERS GOFF BROTHERS Hardware, Implements, Autos Hardware and Supplies Pacific Avenue, Forest Grove GEO. G. PATERSON Cornelius A . S. HENDRICKS Furniture and Pianos General Merchandise Main Street, Forest Grove SHEARER & SON Cornelius GASTON DRUG STORE Jewelers Drugs and Medicines Main Street, Forest Grove FOREST GROVE PH ARM ACY Pure Drugs and Medicines Gaston BRIGGS BROTHERS General Merchandise Pacific Avenue, Forest Grove SUN-RISE GROCERY Dilley G. LUNDQUIST & CO. Groceries and Provisions Hardware Pacific Avenue, Forest Grove C. G. DANIELSON Cherry Grove ERIC ANDERSON Bicycles and Sundries Jewelry and Drugs Pacific Avenue, Forest Grove FOREST GROVE STUDIO Cherry Grove FORSBERG & BROSTROM Photos and Photo Supplies R. A/PH ELPS / A. J. COOK White Palace Cafe General Merchandise Cherry Grove THE C. C. STORE Day Goods, Groceries, Shoes, Hardware Pacific Ave., Forest Grove C. L. BUMP & CO. Orenco ORENCO DRUG CO. General Meachandise Drugs and Jewelry South Forest Grove MORTON & FREEMAN Orenco W m . OELRICH Groceries and Provisions Builders’ Materials Hillsboro Put that Property You W ant to Sell UNDERTAKING The leading and enterprising firms with whom we have arranged to redeem Press Coupons. Their prices meet all competition. y f------------------- 1 lee cannot be conveniently used, a wet cloth—preferably flannel— wrapped around the cau Is an aid In keeping the milk cool. ' Have one end o f the cloth immersed in a pall of water. Uuder no condition should chemicals be used for preserving the milk. They completely upset the process o f cheese making. Whey should not he returned in the cans unless it has been heated to 155 degrees F. In the factory tanks. T i e cans going to and from the fac tory should he co ered with canvas to keep out the dust and heat Needless to say the cans must be well washed and scalded. Remember, the better the milk ts eared for on the farm, the less milk It takes at the factory to make a pound o f cheese and superior wilt be the quality o f the cheese. There are two general methods o f obtaining cream from milk—the grav ity system, making use o f the shallow pan or the deep can. and the centrlfu- gnl system, employing the cream asp irator. The former Is the older and la now little used. W bert the creaming Is carefully done the skimmllk from pans will not con tain over .3 per cent butter fat, but usually It tests much higher. The cream may contalD from 15 per cent i lo 40 per cent f a t TO Forost Grove J. D. RODE “Under the Spot-Light ! ” Take Your Coupon Book J. A . HOFFMAN Orenco OREGON NURSERY CO. Jeweler Wholesale and Retail Nursery Stock Hillsboro UDDER OF MISSOURI C R IE P JOSEPHINE, w o r l d ’ s p r i z e c o w . [G ave In six months 17,008.8 pounds milk; In one day. 110.2 pounds m ilk; average for 182 days, 11.6 g a llo n s ] THE D ELTA DRUG STORE Drugs and Medicines Deep Setting System. Milk should always set twenty-four hours before the sklmmilk Is drawn, and thirty-six hours In winter Is bet ter. Milk allowed to stand only twelve hours before skimming will yield a larger volume o f cream, hut it will test low (from 15 to 20 per cent), while the sklmmilk may test as high as from G to 1 per cent and over, especially if the water has not been cold. In twelve hours the smallest o f the fat {lobules have not had time to rise to the top and so pass off In the skim- milk aud become, like the prodigal son o f old, feeders o f swine. When the milk Is allowed to stand twenty- four hours the cream will test from 18 to 25 per cent and the sklmmilk from .2 to .4 per cent, or. In other words, we have In the case o f the longer set ting a richer cream and less loss o f fat In the sklmmilk, two desirable re sults In creaming milk. Butter made from cream from the deep setting system Is usually o f good I quality, as the cream Is always at a low temperature, which Is unfavorable for the development o f bad flavors. ! The disadvantages are the heavy lifting o f the cans, the storing and handling o f Ice nnd the heating o f the sklmmilk for the young stock. The only time water may be advan tageously added to milk Is when the cows have been a long time In milk tnd the mdk Is viscous and rich In solids. Then a small amount o f hot water w ill help. I f the milk has a strong food flavor, such as turnips give, a pint o f boiling water put In the shallow pan as the milk la strained In help* to some extent to drive off the ......................... M. P. C AD Y General Merchandise Hillsboro the dipper. Rei>eat until all the cream Is removed, being careful not to take too much sklmmilk with It. law. Orenco Beaverton PERCY LONG J. L. HARDY Hardware 2nd Street, Hillsboro MRS. M. L. BURDAN Confectionery and Patent Medicines Beaverton R. L. TU CKER Millinery Everything to Build With 2nd Street, Hillsboro SAELENS & SPIESSEHEART Meat Market Beaverton N. C. LILLY General Merchandise 2nd Street, Hillsboro A . C. DONELSON Gales Creek E. J. AYERS Furniture General Merchandise Gales Creek Hillsboro KINTON & JENSEN PEOPLES STORE General Merchandise General Merchandise Banks Hillsboro MRS. WINIFRED GUNTON Pope Photo Gallery Hillsboro, Oregon BRODERICK & HUMBERG Blacksmith and General Repairing Forest Grove, Ore