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About Forest Grove press. (Forest Grove, Or.) 1909-1914 | View Entire Issue (May 15, 1913)
FOREST GROVE PRESS, FORESt GROVE. OREGON. THURSDAY. MAY 15, iyl3. Farm Dairying I i M o d e l T yp e o f A y n h ire XIV.—Milk and Crear Trade Byproducts. Forest Crovc STUDIO N Main Street W. F. HARTRAMPH Feed Mill will run every day in the week. Wholesale and Retail Bran,Shorts, Rolled Oats, Ground Oats, Ground Wheat, Cracked Wheat, Cracked Corn, Whole Wheat and Corn, Middlings and several kinds of Hard Wheat Flour, Sack Twine and Sacks, Hay and Vetch Seed. Giver us a call when in need. lnd Phone 50x Forest Grove, Ore • • "I B I Beat the Prices at the Farmers’ Grocery and Meat Market P a c ific A v e . J. D. RODE Put that Property You Want to Sell “Under the Spot-Light ! ” ADVERTISE IT ! Not once, timidly and penny-wise ! But as often as needed—a n d a showing of FACTS about it which will unfailingly interest the probable purchaser! Make it the best advertised r e a l estate in the city- for a little while—and your buyer will seek you out and quickly close the transaction ! UNDERTAKING Embalming and Funeral Directing FOREST GROVE UNDERTAKING CO. J . S. Buxton, Manager Phone No. 6 4 2 Forest Grove, Or. SURVEYOR All kinds of survey ing and maping. Subdivisions a spec ialty. H. B GLAISYER, Hoffman & Allen Bld'g Phone 806 Forest Grove, Ore. By L A U R A RO SE. Demonstrator and Lecturer In Dairying at the Ontario Agricultural Col- lege, Guelph, Canada. (Copyright, 191t. by A . C. McClurg & Co.J H ER E la no more reamOT>r:itive method of disposing of tuilk nud cream from the farm than supplying the retail trade. At the present time there are few businesses which if viewed In the prop er light present such a serious aspect Milk Is almost the sole food of the infaut man the llrst year or two of his life. lie depends entirely ou It duriug his frailest and most helpless period. A great number of babies have to de pend solely on cows' milk for their nourishment. The purity of the milk has a marked Influence ou the health of the child. Milk laden with bacteria Is always more or less unwholesome and may to Infants be actually and ac tively poisonous, giving rise to vomit ing, diarrhea and gastro intestinal dis turbanoes. I would not unduly alarm, but to read statistics of the mortality of infants and to see the great nurn ber of deaths said to be directly at ti'ibuted to bad milk make oue shud der at what is going on. It appears like murder without intent. These conditions exist mostly In large cities where the milk Is shipped from all quarters for great distances. When u farmer sends off a can of milk he has no Idea into what homes it finds its way. Some Is likely to go to feed a tiny baby, some the very sick and some the enfeebled aged—all with weak digestion and low vitality, all de pending on the milk to strengthen and build them up. The man who supplies a city or town milk trade should think of these things; should think of the lives he really holds In his keeping. The cow has little to answer for personally In regard to bad milk. There are but two things necessary to keep the milk pure and sw eet Keep the milk clean, then the bacterial con tent will be low. Quickly cool the milk and keep It cold, and the bacteria which nre in it will cease to develop. Pasteurization is recommended, but where the other two requirements nre rigidly enforced it Is not necessary. Besides, pasteurized milk does not agree with every one. In some provinces and states there Is legislation regarding the percentage of fat and total solids in milk. Vastly more important is it that a certain standard of purity be enforced. There Is no more vital food problem thnn that of the milk supply. Some go so far as to say that dairy farms should be under municipal management Just the same ns the water system. Every detail of the milk trade would then be under special Inspection, which should result lu supplying purer milk and low erlug the death rate among Infants. Milk For Retail. The Ideal method for preparing milk for retail Is. first, to have the milk of best quality. Take It to the milk room separate from the stable und Immedi ately cool It to 45 degrees. Then bot tie In sterilized bottles and seal the tops with paraffined paper caps. It should be shipped as soon as possible, either packed In ice or in refrigerator cars. Milk should reach the consumer uot Inter than twenty four hours after It is drawn. When we see oysters, ice cream, etc.. carried In paper pails the pnper milk bottle may come into use in the near future. It certainly would do away with the drend of badly washed glass bottles. As bacteria lurk In the crevices of Imperfectly dennisl vessels, all palls ami cans In which milk is placed should be thoroughly cleaned and scalded. It Is most Important that there 1« no hid den nooks and corners In the tinware. Blind seams anil crevices are breeding places for the worst forms of germ life. A liberal use of solder renders the in side of palls, cans. dlpi>ers and strain ers perfectly smooth and clennable. Not until we get the consumers roused to the Importance of clean milk will conditions greatly Improve. To most of them milk Is milk, and that la the tie ginning and end of I t They should be concerned about Its source. Are the cows healthy? Is the milk ing done In a cleanly manner? Is there any contngloua disease among the at tendants? These are questions about which the housewife should concern herself. When milk Is guaranteed pure It usually commands a higher price. Extra precaution entalla extra expense The milk often becomes bad after It Is received from the milkman because It Is not properly cared for in the home Too frequently the milk Is put into a jug or pall which has only been rinsed since tielng emptied of milk. All milk v essels must be scalded. Another bad practice Is allowing the milk to stand ou the kitchen table or la some other T warm pTnee. The mmt should be cov ered aud kept In a cool, clean place. It is a good plan to place a square of clean wet cotton over the milk pitcher. In warm weather, when souring is feared. It ts a wise precaution to heat It to 185 degrees and quickly cool i t Danger from disease germs also is averted by doing this. The souring of milk during a thun derstorm ts due not to the thunder, but to the wnrm, sultry weather preceding the storm, making conditions favorable to the rapid growth of bacteria. Do not place a bowl or Jug on the door step for the milkman to fill. The dust falling Into It may be sufficient ! to spoil the milk. Take Your Coupon Book TO The leading and enterprising firms with whom we have arranged to redeem Press Coupons. Their prices meet all competition. T h s C re am Trade. Cream for retnil should receive the same cure ns milk. Crenm is generally sold by the quart or gallon nnd should be of a stipulated per cent of fat. Com mercial or single cream usually con tains from 20 to 25 per cent fat. Dou ble cream 40 per cent. It takes three and one-third pints o f 20 per cent cream to make a pound of butter. By comparing the price obtnlned for cream with that for butter, one can ascer- i tuin which Is the better way of dispos ing of the cream. Practically speak ing. 100 pounds of 4 i>er cent milk will make 20 pounds (two gallons) of 20 l>er cent cream. It is a crime to add to the milk or | cream uny preservative. There are few. If any, that are not Injurious, and many are really poisonous. Agents will sell a powder or solution which, if used to rinse the cans, will prevent the milk from souring. Surely such an argu ment should arouse suspicion. These so called remedies have been known to contain enough formaldehyde (a poison) to he dangerously harmful. The farmer may add a little preserv ative saying, “This pinch cannot do any harm." The wholesale man, not knowing what has already been done, nilds his small portion, and the retail dealer, who runs the greatest risk of the milk souring, puts in nn extra dose. No one Is able to sum up the sad results. When ordinary milk does not sour under usual conditions within a reason able time, there Is something wrong. More attention is eneh year being given to the retail trade. leg islative sanitary Inspection of the milk, cows nnd stables nnd the establishing of pure milk depots to supply milk for Infants especially are lessening the evils. Milk produced under the best of con ditions. cooled Immediately and bottled has been kept sweet for eighteen days In the heat of summer. The milk was not pasteurized. Cleanliness and prompt cooling were the only preservatives. We can recom mend no others. 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 Cornelius A. S. HENDRICKS GEO. G. PATERSON 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 PHARMACY Pure Drugs and Medicines Gaston BRIGGS BROTHERS General Merchandise Pacific Avenue, Forest Grove SUN-RISE GROCERY Dilley G. LUNDQUIST & CO. Groceries and Provisions Hardware Cherry Grove Pacific Avenue, Forest Grove C. G. DANIELSON ERIC ANDERSON Bicycles and Sundries Jewelry and Drugs Pacific Avenue, Forest Grove FOREST GROVE STUDIO Cherry Grove FORSBERG & BROSTROM Photos and Photo Supplies General Merchandise Forost Grove Cherry Grove M ilk Definitions. Standard milk is milk which con forms to certain requirements which usually specify the minimum per cent of fat, and solids not fat, and some times the maximum number of bacteria per cubic centimeter allowable In milk offered for sale. The amounts required or permitted differ lu different coun tries. Sanitary milk, guaranteed milk, are terms applied to milk produced under conditions necessary to secure a pure, wholesome product. Certified milk is milk produced under Ideal conditions—healthy cows, espe cially adapted sanitary stables, healthy clean milkers. The milk is bottled, sealed and shipped In refrigerator cars and certified to by a commission. Modified milk, or humanized milk, is milk containing definite proportions of fat, sugar, casein, etc., put up usually R. A. PHELPS A. J. COOK White Palace Cafe THE C. C. STORE Day Goods, Groceries, Shoes, Hardware Pacific Ave., Forest Grove C. L. BUMP & CO. General Meachandise South Forest Grove MORTON & FREEMAN Orenco ORENCO DRUG CO. Drugs and Jewelry Orenco Wm. OELRICH Groceries and Provisions Builders’ Materials Hillsboro J . A. HOFFMAN Orenco OREGON NURSERY CO. Jeweler Wholesale and Retail Nursery Stock Hillsboro THE DELTA DRUG STORE Drugs and Medicines Hillsboro TTPK8 or Oi eneo M. P . CADY General Merchandise Beaverton M IL K IN G STO O LS. according to the prescription of a phy sician, who indicates how much of these different constituents Is required. Clarified milk is milk which has been run though n separator to remove some of the impurities. The akimmllk and cream are afterward mixed. Pasteurized milk or crenm ts milk or crenm which has been heated below the boiling point, but sufficiently to kill most of the active organisms present and Immediately cooled to 50 degree« .>r below. Pasteurizing temperatures range from 140 to 185 degrees. Sterilized milk Is milk that has been Dented to the temperature of boiling water (212 degrees) or higher for a length of time sufficient to kill all or ganisms present. Condensed or evaporated milk is milk from which a considerable portion of water has been evaporated. The sweet- I ened brands contain a high percentage j of cane sugnr. Peptonized milk is milk to which j j some pepsin has been added in order ; to make the milk more easily digested. Electrified milk Is treated by a cur rent of electricity for the purpose of destroying bacteria. Malted milk ia milk that has been pasteurized to destroy the bacteria, then partly condensed, and a small quantity of malt added. Milk powder Is obtained by evaporat ing the moisture from whole milk, part ly skimmed milk or tklmmllk. The powder Is used by confectioners, cer tain manufacturers, surveying partle» and In snch countries as the basin of tbe Yukon. Koumiss fc* tbe product made by the alcoholic fermentation of milk caused l by adding yaast and sugu to i t PERCY LONG J . L. HARDY Hardware 2nd Street, Hillsboro MRS. M. L. BURDAN Confectionery and Pafent Medicines Beaverton R. L. TUC KER Millinery Everything to Build With 2nd Street, Hillsboro SAELENS & SPIESSEHEART Meat Market 2nd Street, Hillsboro A. C. DONELSON Beaverton N. C. LILLY General Merchandise Gales Creek E. J. AYERS Furniture Hillsboro General Merchandise Gales Creek 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