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FOREST GROVE PRESS, FOREST GROVE. OREGON, THURSDAY, MAYI8, 1913.
Ti me
V
To have us
make
the
Kiddie’s
IW
Picture
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,
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,
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