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.
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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