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About Forest Grove press. (Forest Grove, Or.) 1909-1914 | View Entire Issue (May 22, 1913)
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 . O R E G O N , T H U R S D A Y . i M a Y .2 2 , 1913. ------- Farm Dairying To have us make the Kiddie’s Picture No w Torest Grove STUDIO Oxford Wrangler, Jersey Bull, Owned by Lord Rothschild XV.—Farm Cheesemak ing. By L A U R A ROSE, Demonstrator and Lecturer In Dairying al the Ontario Agricultural Col lege, Guelph, Canada. N Main Street ICopyrlght, 1911, by A. C. McClurg & Co ] OST co u n try people a re E n g lish enough to like hom e grow n and hom em ade food products. T h is Is m ainly why th e m aking of sm all farm cheeses ap peals to them . If m ade a t th e tim e of th e y e a r w hen milk is ch eap est one enu produce an e x tra nice q u ality of cheese a t a very reasonable c o s t C heese does not hold its proper place Feed Mill will run every in o ur d ietary . It should be more largely used on o ur tab les an d should day in the week. o ften ta k e th e place of m eat a t a meal. T he process o f m a n u fa c tu rin g cheese W h o le s a le a n d R e ta il on th e farm should be ns sim ple as Bran,Shorts, Rolled Oats, Ground possible, and th e tim e from sta rtin g th e cheese is put to press should Oats, Ground Wheat, Cracked until be betw een fo u r and five hours. T he Wheat, Cracked Corn, Whole milk m ust be sw eet an d pure, an d es Wheat and Corn, Middlings and pecially of good flavor. If th e fresh m orning's m ilk be m ixed w ith th e several kinds of Hard Wheat previous d ay 's milk properly cared for. Flour, Sack Twine and Sacks, It Is usually In ab o u t th e rig h t con dition for m ak in g cheese in re g a rd to Hay and Vetch Seed. th e acidity. Give us a call when in need. In factory w ork m uch stre ss Is laid on h av in g th e milk a t a proper rip e ness before se ttin g it, an d e ith e r th e lnd Phone 50x Forest Grove, Ore acid im eter or th e ren n et te s t Is used to d eterm in e th e am ount of acid pres en t in the milk. W ith th e acidim eter It should show from .18 to .19 per cent of acid; by the ren n et test, 20 to Cl 24 seconds, w hen in condition for set “" l ting. E A large tin o r churn or new tu b —in I fact, any clean vessel which will hold milk an d not in ju re It—will a n sw e r as a cheese vat. I le a t th e m ilk to 80 degrees F. by se ttin g it on th e stove an d stirrin g or by placing a clean can o f hot w ater in it. Be p rep ared to go on w ith th e w ork or the milk kept at th is tem p er a tu re may develop too much acid. If th e cheese is to be colored u se a sm all teaspoonful of cheese color to 100 pouuds o f milk (ten gallons). Add P a c ific A v e . th e color to a pint of the milk an d stir well into tlie milk In th e vat. F o r every tw enty-five pounds o f milk use one teaspoonful of rennet. T ry to g et th e rennet at a cheese factory. J u n k e t or re n n et tab lets, such a s d ru g g ists sell, are o ften not satisfacto ry . D ilute th e re n n et in a pint o f cold ! Cl w a te r an d pour it in a stre a m up an d dow n th e milk, stirrin g well all tlie tim e and continue stirrin g tw o or th ree m inutes. C over th e v at to keep the milk w arm . T ry tlie rui!k occasionally to see w hen it has sufficiently coagulated by in s e rt ing the Index finger into th e cu rd und w ith th e th u m b m aking a d en t or slight cut In th e curd ju s t a t the base o f th e finger, then slow ly m oving th e finger forw ard. If th e cu rd b reak s clean like a firm but te n d er c u sta rd it is ready to cut. T he tim e from se ttin g o r ad ding th e ren n et to c u ttin g Is usually about tw e n ty m inutes. T he older o r riper the mills th e m ore quickly th e rennet will act upon It. O verripe milk will give a dry, acidulous cheese. C utting the Curd. ADVERTISE IT! Not once, If you ex p ect to m ake m uch cheese ■ timidly and penny-wise ! But I would advise g e ttin g a se t o f curd as often as needed a n d a knives. Use th e horizontal kn ife first, showing of FACTS about it c u ttin g slowly len g th w ise o f th e vat. which will unfailingly interest T hen w ith th e p erp en d icu lar knife cut the probable purchaser! Make cro ssw ise and a fte rw a rd len g th w ise of it the best advertised r e a l th e vat. T h is m akes th e cu rd Into estate in the city for a little cubes from a q u a rte r inch to a half while— and y o u r buyer will inch square, a a to rd in g to th e knife seek you out and quickly close used. F or facto ry w ork th e q u a rte r Inch w ire kn ife Is highly recom m end the transaction ! ed. W hile more tedious, a long hlnded carv in g knife o r a thin bladed sw ord n n sw ers th e purpose. F irst cu t len g th w ise Into strip s one-third Inch wide, then crossw ise th e sam e, then horizon tally a s well ns you can. Begin s tir ring gently, nnd contin u e th e cu ttin g If th e carv in g knife Is used till the curd Is of uniform size. Em balm ing and W hile th e stirrin g Is going on heat may tie slow ly applied. T he v a t may F uneral Directing lie set in n vessel holding w arm w ater, or a clean can filled w ith hot w a te r FOREST GROVE UNDERTAKING CO. may lie put into th e vat. A fte r th e whey hn« se p a ra te d p re tty well from J. S. Buxton, Manager th e cord a pailful may he dipped o u t and heated to 190 to 140 degrees. Do Phone No. 642 Forest Grove, Or. not have any cu rd in th e w bey. T h e w arm whey is re tu rn ed to th e v a t, and In a little w hile m ore w hey m ay be dipped out nnd heated, n a i f an hour should he tak en to get th e cu rd heated to 98 degrees. If heated too quickly th e curd does not expel enough m ois ture. and a weak hodled cheese Is th e re s u lt It Is a b ad fa u lt to g e t the All kinds of survey cu rd too w arm . A fte r It Is b ro u g h t to ing and maping. 98 degrees It Is not n ecessary to s tir continuously, but It m ust be freq u en tly Subdivisions a spec stirred to p revent th e en rd from m a t ialty. ting. and th e te m p e ra tu re m u st ba m aintained It Is well to keep th e v a t H. B GLAISYER, covered HofTman & Allen Bld’g T h e curd Is usually ready to dip In from th ree and a q u a rte r to th re e and Phone 806 a h a lf hours from th e time th e rennet Forest Grove, Ore. 's added to th e milk. The rig h t con M W. F. HARTRÂMPH dition for th e curd to be lb a t this sta g e may tie a sc e rta in « ! by feeling th e curd. If It Is ra th e r firm, has a shiny n p p earau ce an d falls a p a rt when pressed In th e hand. It Is ready to have tlie w hey d raw n . By th e acidim eter It should show from .18 to .19 |>er cent of acid, or when a little o f th e curd Is squeezed well In th e hand and p ress ed a g a in st a hot Iron la stove poker a n sw e rs th e puriiosei and g en tly w ith d ra w n If It leaves hairlik e th re a d s a q u a rte r of an Inch long on th e iron It Is a sign th e whey should tie rem oved. i f th e v at Is w ith o u t a ta p dip the curd an d whey into a s tra in e r dipper o r colan d er and p u t th e c u rd In a 1 large cheesecloth on a level b u tte r w orker. If you have not a b u tte r w o rk er devise a wooden rack fo r the bottom of a Inrge tin and sp read the cloth over It. T h e curd m u st be well stirre d for ten or fifteen m in u tes to allow th e w hey to escape. T h e curd m ay now be salted a t th e ra te o f one ounce to every tw enty-five pounds o f mills. S prinkle th e s a lt over i th e cu rd , s tir well and allow it to sta n d ten o r fifteen m inutes. Th* Cheese Hoop. One can n o t get along w ith o u t a cheese hoop. It m ay be m ade o f wood o r heavy tin. bu t m u st be round, stra ig h t, stro n g an d th e en d s clean cut w ith o u t any rim . A nice size Is C Inches In d lu m eter by 12 inches high T ills will p ress a cheese w eighing from six to ten pounds. T h e circle o r follow er o f wood placed In th e hoop on to p o f th e cu rd m u st fit well o r th e cheese will have shoulders. A bundager may be m ade o f o rd i n ary tin an d should fit closely inside tlie hoop nnd be fo u r Inches higher th a n th e hoop, b u t m u st have no w ire rim aro u n d It. C ut a piece o f cheesecloth th e length o f th e ban d ag o r a n d th e w id th aro u n d it. Sew up th e sides an d run a th re a d aro u n d one end an d slip it on th e o u t side of th e bundager. Place th e hoop on a board in a tin pan, p u t a sq u are of cotton w et in th e hot w a te r on to p o f th e hoop, then place on th e p rep ared b a n d a g er an d shove It to th e bottom . P u t in the sa lte d curd, p ress dow n well w ith the band, pull up th e b an d ag er a n d the cheese Is Inside th e cheesecloth In th e hoop: lay on a sq u a re of w et cotton an d put on the follow er. M any co ntrivances may be used to supply tlie pressure. A cider p ress a n sw ers. I use th e old fashioned fu lcru m and lever press, ns w ith it th e p re ssu re is continuous T h is press Is easily eon- Beat the Prices at the Farmers’ Grocery and Meat Market ' . P ". ix y. V > •> . SURVEYOR HOFFMAN & ALLEN General Merchandise Main Street, Forest Grove THE JACKSON PHARMACY Drugs and Medicines Cornelius GOFF BROTHERS GOFF BROTHERS Hardware, Implements, Autos Pacific Avenue, Forest Grove 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. LUNDQU1ST & CO. Hardware Cherry Grove C. G. DANIELSON ERIC ANDERSON Bicycles and Sundries Pacific Avenue, Forest Grove Forost Grove R. A. PHELPS A. J. COOK White Palace Cafe Pacific Ave., Fore.it Grove C. L. BUMP & CO. General Meachandise South Forest Grove MORTON & FREEMAN Ï----------------------- I UNDERTAKING The leading and enterprising firms with whom we have arranged to redeem Press Coupons. Their prices meet all competition. j j “ Under the Spot-Light ! ” TO FOREST GROVE STUDIO Photos and Photo Supplies J. D. RODE Put that Property You Want to Sell Take Your Coupon Book CHKE8K AND C U R D KNIV ES. D ressing the Chests. T h e n e x t m orning th e cheese should be ta k e n from th e hoop, dam pened w ith hot w a te r on th e outside, the b andage pulled up nnd trim m ed so as to allow it to ex ten d h alf an Inch over th e ends. C ut a circle of stiffened cheesecloth th e size o f th e top, place ca re fu lly on th e cheese, cover w ith a sq u a re o f w et cotton, place th e hoop on top nnd force th e cheese into i t F inish off th e o th e r end In th e sam e way. P u t again to press till th e n ext day. T a k e from th e hoop and place In a cool cellar, tu rn in g it upside down every d ay for « m onth, an d n fte r th a t occasionally. Do n o t w orry if It molds. T h e mold will be on th e outsid e only and should ho well w ash ed off before th e cheese Is c u t A t th e end o f tw o m onths It should he ready for eating, b u t is bet te r if k e p t for five or six m onths. I f th e m ilk is sw eet and good, and the n ecessary care be taken in th e m an u factu re, th is m ethod produces a rich, m eaty cheese, m uch liked by ev ery one. T h e cheese resem bles a nice C nnadlan Cheddar, b u t is m ore open and so fte r in tex tu re . COM POSITION O F A C H EE SE. CHEDDAR ' Per cen t. P u t ...................................................................... n C asein a n d a l b u m e n ...,.............................. S4 Ash (m ain ly sa lt)........................................... 4 W ater ................................................................ *4 Tutal . . . . .................................... 10* In E u ro p e a n c o u n tries th e re a re m any v arieties o f so ft cheese m ade. T hese cheeses are gaining fav o r on this co n tin en t. Some o f the v arieties are easily m ade a t home in d m ake a pleasan t change. Jewelry and Drugs Cherry Grove FORSBERG & BROSTROM General Merchandise Cherry Grove THE C. C. STORE Day Goods, G roceries, Shoes, H ard w are O renco ORENCO DRUG CO. Drugs and Jewelry O renco Builders’ Materials Hillsboro [A— C u rd fro m m ilk cooled, b u t n o t aerat stru cted . G et a stro n g board or a piece o f sca n tlin g e ig h t or ten feet long. P lace it u n d er a ledge, put the cheese on th e floor o r on a bench near th e ledge and p u t a sm all block or board on th e c e n te r o f th e cheese for the scan tlin g to re s t on. Place a heavy w eight—ab o u t fifty pounds—on th e end of th e scan tlin g . I t is well not to p u t all th e w eight on a t once. Dilley Wm. OELRICH Groceries and Provisions e d ; B —c u rd fro m m ilk a e ra te d a n d cool ed. T h e n u m e ro u s ro u n d holes w h ich a r e sh o w n in B a r e th e r e s u lt o f th e g ro w th of g a s fo rm in g b a c te ria In th e m ilk. T h e fo rm a tio n of g a s holes In th e c u rd Is u s u a lly acco m p a n ie d by v ery o b jec tio n a b le flavors.] Gaston J. A. HOFFMAN Jeweler O renco OREGON NURSERY CO. W holesale and R etail N ursery Stock Hillsboro THE DELTA DRUG STORE Drugs and Medicines O renco M. P. CADY G eneral M erchandise 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 PEOPLES STORE General Merchandise Hillsboro MRS. WINIFRED GUNTON Pope Photo Gallery Hillsboro, Oregon Beaverton J. L. HARDY Confectionery and P afent M edicines B eaverton R. L. TUC KER Everything to Build With Beaverton N. C. LILLY General Merchandise Gales Creek E. J. AYERS General Merchandise Gales Creek KINTON & JENSEN General Merchandise Banks BRODERICK & HUMBERG Blacksmith and General Repairing Forest Grove, Ore