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About Forest Grove press. (Forest Grove, Or.) 1909-1914 | View Entire Issue (May 8, 1913)
k FOREST GROVE PRESS, FOREST GROVE. OREGON, THURSDAY, MAYI8, 1913. Ti me V To have us make the Kiddie’s IW Picture < , , ■ , De Kol Crcainelle. Holstein W ith Record of 26.280 Pounds of Milk In One Year W Forest Grove STUDIO .N Main Street XIII.—Difficulties Churning. In By L A U R A ROSE. Demonstrator and Lecturer In Dairying at the Ontario Agricultural Col lege, Guelph, Canada. [Copyright, 1911. by A . C. McClurg & Co.] A LM O ST all th e difficulties met w ith in th e dairy cau be avoid . ed by wisdom and care, b u t as they do come it is exp ed leu t to know how to m eet them . T he cau ses of cream not c h u rn in g w ith in a reaso n able tim e are various: F irst.—Too much cream In th e churn. Feed Mill will run every If it sw ells and nearly fills th e churn, day in the week. concussion practically ceases. R em edy: T ak e out h alf th e cream a n d m ake tw o W h o le s a le a n d R e ta il ch u rn in g s. It will sav e tim e, b u tte r and patience. A person Is alm ost a Bran,Shorts, Rolled Oats, Ground sa in t who can be good n n tu red a t th e Oats, Ground Wheat, Cracked end of th ree h o u rs’ h ard churning. Wheat, Cracked Corn, Whole N ever fill th e c h u rn over h a lf full. Second.—C ream too poor in fat. Wheat and Corn, Middlings and W here th ere is a larg e am o u n t o f skim- several kinds of Hard Wheat milk in th e cream , th e fa t globules do Flour, Sack Twine and Sacks, not have th e sam e concussion or ch ance of com ing In co n tac t and m ass Hay and Vetch Seed. lug together. Such cream req u ires a high ch u ru iu g te m p e ra tu re to soften Give us a call when in need. th e globules, so th a t w ith th e lessened force and co n tac t th e y m ay ad h ere to each other. R em edy: If the tem p er ln d Phone 50x F o re s t Grove, Ore a tu re has been low a t sta rtin g , a n d if a fte r c h u ru iu g over h a lf an hour th ere Is no sign of b u tte r, p o u r th e g re a te r portlou o f th e cream out in to a can or pail, and se t It In a vessel o f w arm w a te r, s tir co n stan tly an d ra ise the te m p e ratu re o f th e cream eig h t or ten degrees and re tu rn it to th e churn. T his ta k e s b u t a few m inutes. N ever add hot w ater d irectly to th e cream It m elts th e fat. cu rd les th e ensein and produces a pale colored, weak bodied b u tte r w ith w hite specks of c u rd th ro u g h It. Cream Poor In F at. If th is poor cream com es from pans o r deep can s allow th e milk to sta n d longer before skim m in g a n d rem ove th e cream more carefu lly . If from a se p a ra to r, a d ju st th e screw to ta k e a P a c ific A v e . ric h e r cream , and lie carefu l no w ater or skitum ilk ru n s Into th e cream can. R em em ber th a t cream poor In f a t a l w ays m eans it serious loss of b u tte r in th e butterm ilk . T h ird .—Som etim es th e b u tte r break s, bu t will n o t g ath er. It rem ain s like fine hay seed ’or rounds up like sm all shot. T h is is due to one o r m ore of fo u r cau se s—cream poor In fa t. cream cold, cow s g ettin g n othing b u t dry food nml cow s m ilking a long tim e. T he fa t globules in strip p e rs’ milk a re sm all and o f a h ard , tallo w y n n ^ tu re , m aking a high ch u rn in g te m p e r* A LFALFA REEDLINU SIX WEEKS OLD. a tu re necessary. Som etim es th e re Is w e ll re c o m m e n d e d b y d a ir y e x p resen t In such milk a viscous su b [ A lf a p lf e a r t Is s a s f o d d e r f o r d a i r y c a t tle .] stan ce w hich p re v e n ts th e m assin g of • he globules. I have know n m any not reach th e b u tte r Is paler. T his de people to lose c h u rn in g a fte r ch u rn in g fect o ften re su lts w hen th e b u tte r Is from th is cause. To scald such cream so ft n n d th e w orking stopped before th e s a lt is well d istrib u te d . It is bet w hile it is sw eet (heat It to 185 de te r to o verw ork th e b u tte r th a n have greesi an d th e n cool helps greatly. A fresh cow com ing into th e herd th e color uneven. M ottles a re usunlly caused by w ash h as a m arked effect In Im proving th e ing th e b u tte r w ith too cold w a ter and c h u ru ab illty o f th e re st o f th e cream . T he d ry, condensed feed of w in te r ch illing th e outsid e su rfa c e of the A D V E R T IS E IT ! N o t once, grn u u les o r w o rk in g It w hen very firm. produces b u tte r fa t w hich h as a m elt tim idly and penny-w ise ! B u t Ing point several degrees hig h er th a n T here a re p ortions o f th e b u tte r In as o fte n as needed a n d a th e fa t produced from th e succulent such cases th a t a re n o t reached by th e green food of sum m er. T h is accounts salt. show ing of FA C T S ab o u t it U udlssolved sa lt resu lts from not fo r th e necessarily h igher churning w hich will u n failin g ly in te re s t te m p e ra tu re in w inter. A Judicious enough m oisture In th e b u tte r to dis th e probable p u rc h a se r! M ake selection of foods m aterially helps th e solve It or using very coarse salt or i t the b e st a d v ertise d r e a l ch u rn in g . C ottonseed cake, hay and having It very cold and th e b u tter firm. e s ta te in the city fo r a little G reasy, poor te x tu re comes from d ra w te n d to harden b u tter. Linseed w hile —and y o u r b u y er will c h u rn in g a t a high tem p eratu re, w ash cake, silage an d roots h av e th e oppo seek you out and quickly close ing w ith too w arm w ater, overw ork site effect an d m ake ch u rn in g easier the tran sac tion ! R em edy: If th e re Is no sign o f th e ing o r w orking w ith n sliding motion. b u tte r g a th e rin g a fte r breaking, w hen W hite specks a re particles of burden you have ch u rn ed fo r five m inutes eil cu rd caused by having the cream slow ly or w hen on looking nt th e lid loo w arm , too sour o r not frequently th e g ra n u le s a p p e a r to be rounding up. and th oroughly stirre d w hile ripening. to ch u rn longer w ith o u t doing som e S crapings of dried creatn or the crust '.hing is useless. Add tw o o r th ree of u n stirre d creurn due to evaporation q u a rts o f w a te r several degrees w arm er may cau se w hite Hakes lu the b utter. th a n th e cream . T he w a te r d ilu tes th e L eaky, w aterlogged b u tte r Is over b u tterm ilk and cau ses a b e tte r sep ara ch arg ed w ith m oisture from high tem Embalming and tlon o f th e b u tter. Revolve th e ch u rn p e ra tu re In c h u rn in g and w ashing, Funeral Directing a few tim es, let sta n d a little while, g ath erin g th e b u tte r Into lum ps In the then d raw off alsiiit h a lf o f th e b u t w ash w a te r a n d giving it but th e min term ilk. stra in in g it th ro u g h a fine im um a m o u n t of w orking. T he m axi FOREST GROVE UNDERTAKING CO. sieve or stra in e r to catc h any p a rti mum am o u n t o f w a te r allow ed by law "les of b utter. T he liquid th u s re Is 16 p er c e n t B u tter usually has J. S. Buxton, Manager duced and th e ch u rn in g continued, th e from 12 to 15 per c e n t b u tte r should soon g a th e r into th e re Off flavors In b u tte r m ay be traced Phone No. 6 4 2 Forest Grove, O r. qnlred sized grnnules. In cases o f to decayed or m uddy food—weeds, tu r very poor cream It m ay be n ecessary j nips, etc., ov errip e cream , Im pure w a to reduce th e b u tterm ilk fu rth e r. ter. abso rp tio n of odors from the a t F o u rth .—C h u rn in g In a cold room m osphere In th e stab le or cellar or will low er th e te m p e ra tu re sufficiently kitchen, co n tam in atio n by d irt, sick to re ta rd th e com ing o f th e b u tte r, i cows, cow s long In milk or keeping Ftemedy: W arm th e cream as before b u tte r a t too high a te m p e ra tu re or In described S ta rt w ith th e cream w arm - j In san itary surro u n d in g s. er th a n usual u n d er such conditions. Not m uch b u tte r a t th e p resent tim e All kinds of survey F ifth . —Very rich cream will thicken la put dow n fo r w in te r use. When ing and maping. or "go to sleep” In th e churn, and con th e price g ets low In sum m er and the Subdivisions a spec cussion ceases, or n early so R em edy: j milk supply in w in te r Is scarce tt Is All th a t 1* necessary Is to add w ater using fo resig h t to pack a crock or tw o ialty. or sklm rollk a t ch u rn in g te m p e ra tu re n t b u tter. J u n e and S eptem ber are the or s Mttle low er to thin th e cream , best m onths for m aking b u tte r for w in H. B GLA1SYER, •o th a t It can again fall in th e ch u rn . te r use. 1 p re fe r Septem ber, when the Hoffman & Allen Bld’g S ixth —T he very slow revolving of cowa a re on th e a fte rm a th and the Phone 806 th e c h u m causes unnecessary delay In e x trem e h eat Is p a s t h a rin g th e b u tte r come. R em edy: I E x tra c a rs abould be tak en In ban Forest Grove, Ore. Churn ai fas’ u you cut. to long u , tlin g the milk and ripening th e cream . W. F. HARTRAMPH Si Farm Dairying you allow tim e for th e cream to drop. T h e g re a te r th e speed th e g re a te r the force ex erted on th e fa t globules S e v e n th .—O ccasionally cream foam s badly, ultnost filling th e churn. Such cream Is usually poor, cold aud baa present a gas producing ferm ent. Rem- | edy: Som etim es a h an d fu l or tw o of salt nnd a little w uter n t 70 or 80 de grees se ttle th e foam . If th is does not do rem ove p art of th e cream aud raise th e te m p e ra tu re ubout 10 degrees. In \ ery stu b b o rn cases, a s a last resort. I have added alm ost ns much w uter nt about i’0 degrees ns I had cream , re volved th e ch u rn a few tim es, let stan d several m inutes, then drew off most of I th e liquid and. a fte r c h u rn in g a sh o rt tim e, have succeeded In g ettin g butter. I have know n cream to run over the cream crock like yeast. A yeast germ or som e o th er g as producing organism w as ut work. In such a case p asteurize th e swipet cream and thoroughly d isin fect e v ery th in g w hich com es In contact w ith th e milk o r creatn. W hen B utter Doesn’t Come. E ig h th .- I h ra re cases In su m m er 1 have bad c h u rn in g s w here b u tte r would uot come, and ou exam in in g th e lid of j th e ch u rn 1 could see m inute shiny specks of oil. a s if th e b u tte r fa t w ere | lu a liquid form R em edy: A dding several q u a rts of Ice cold w ater has J brought th e b u tte r lu nice g ra n u la r form. T h is difficulty is m ore likely to occur w hen th e cow s a re on very soft, w atery p astu re. R ank green clover often m ak es difficult c h u rn in g s fo r th e sam e reaso n —lack of "b o d y ” in th e milk f a t N in th .—W hen th e b u tte r color has. been forg o tteu I have h eard, “Oh. m y; I d id n 't p u t in th e b u tte r color!” T he m istak e can be rectified, b u t it m eans m ore w ork. W eigh th e sa lt required for th e b u tte r nnd dro p over It th e sam e a m o u n t o f color a s should have been added to th e cream . W ith a th in blnded knife th oroughly m ix th e color luto th e sa lt and s ift It over th e b u t ter. P roceed w ith th e w o rk in g ns u su al. T h e b u tte r will seem In a hopeless condition. Allow It to sta n d for aw hile, then c arefu lly w ork It u n til all th e s tre a k s o f color disap p ear. I have added th e b u tte r color In th is w ay, an d th e b u tte r scored full fo r color. D efects In B utter. I.ig b t stre a k s or w aves a re d ue to th e presence of b u tterm ilk an d an u n even d istrib u tio n of th e salt. Salt b rig h ten s th e color, and w here It does Beat the Prices at the Take Your Coupon Book TO The leading and enterprising firms with whofn we have arranged to redeem Press Coupons. Their prices meet all competition. HOFFMAN & ALLEN General Merchandise Main Street, Forest Grove THE JACKSON PHARMACY Drugs and Medicines Cornelius GOFF BROTHERS Hardware, Implements, Autos Pacific Avenue, Forest Grove GOFF BROTHERS Hardware and Supplies Cornelius GEO. G. PATERSON Furniture and Pianos Main Street, Forest Grove A. S. HENDRICKS General Merchandise Cornelius SHEARER & SON Jewelers Main Street, Forest Grove GASTON DRUG STORE Drugs and Medicines FOREST GROVE PHARMACY Pure Drugs and Medicines Pacific Avenue, Forest Grove BRIGGS BROTHERS General Merchandise SUN-RISE GROCERY Groceries and Provisions Pacific Avenue, Forest Grove G. LUNDQUIST & CO. Hardware Cherry Grove G G. DANIELSON Bicycles and Sundries Pacific Avenue, Forest Grove ERIC ANDERSON Jewelry and Drugs Cherry Grove » FOREST GROVE STUDIO Photos and Photo Supplies Farmers’ Grocery Forost Grove and Meat Market R. A/PHELPS A. J. COOK W hite Palace Cafe Pacific Ave., Fore.it Grove J. D. RODE Put that Property You Want to Sell “Under the Spot-Light ! ” L_ UNDERTAKING SURVEYOR C. L. BUMP & CO. General Meachandise South Forest Grove MORTON & FREEMAN Gaston Dilley FORSBERG & BROSTROM General Merchandise Cherry Grove THE C. C. STORE D ay G oods, G roceries, Shoes, H ardw are O renco ORENCO DRUG CO. Drugs and Jewelry O renco Wm. OELRICH Groceries and Provisions Builders’ Materials Hillsboro J. A. HOFFMAN O renco OREGON NURSERY CO. Jeweler W h olesale and Retail Nursery Stock Hillsboro THE DELTA DRUG STORE Drugs and Medicines Hillsboro PERCY LONG Hardware 2nd Street, Hillsboro MRS. M. L. BURDAN Millinery 2nd Street, Hillsboro SAELENS & SPIESSEHEART Meat Market 2nd Street, Hillsboro A. C. DONELSON Furniture Hillsboro O renco M. P. CADY G eneral M erchandise Beaverton J. L. HARDY C onfectionery and P atent M edicines B eaverton R. L. TUCKER Everything to Build With Beaverton N. C. LILLY General Merchandise Gales Creek E. J. AYERS General Merchandise Gales Creek PEOPLES STORE General Merchandise Hillsboro K1NTON & JENSEN General Merchandise MRS. WINIFRED GUNTON Pope Photo Gallery BRODERICK & HUMBERG Blacksmith and General Repairing Hillsboro, Oregon Banks Forest Grove, Ore