Image provided by: Deschutes County Historical Society; Bend, OR
About Cloverdale courier. (Cloverdale, Tillamook County, Or.) 190?-19?? | View Entire Issue (March 9, 1916)
CLOVERDALE VOL. 11. C L O VERD ALE, T IL L A M O O K COUNTY. OREGON, M A R C H 9, 1916 NO. 35 Tha Cara oi Milk for Good Chsese- a temperature above t>0 F. after milking. 1 If you find I am right, then, all we as cheesemakers as is that you try and im One of the fundamental requisites of prove the conditions effecting the qual successful cheesemaking is, and will be, ity of your milk. Dust particles and hair laden with clean milk. The cheesemaking process starts on the premises of the milk pro bacteria, are in a position to drop into the milk pail, if the cow ’s udder has not ducer. The details of the process, the one been previously wiped with a damp that is, and always has been productive cloth before milking. Now while the of the most trouble, is the improper hair and coarse chunks of dirk may be removed from milk by straining, the handling of milk by patrons. We, the makers of this county, are bacteria are, to a large par t, washed off longing for the time to come when de in the milk and cannot be removed by liberate carelessness and indifference in any ordinary process of straining. Feed the producing and care of milk will be ing hay just before milking affords a supply of floating dust which furnishes regarded as little short of criminal. additional bacteria for the milk. The value of milk in cheesemaking The milk cans that are used for carry depends in no small degree on the care ing back whey from the cheese factory, it gets from the time it is drawn from tbe udder until it is delivered to the often are not promptly cleaned, and factory. The quality in respect to when they are attended to, are not cleanliness, determines almost alto treated with proper thoroughness. A gether the quality of the cheese pro bad llavor is found or develops, or even gas may be found during the process of duced. The undesirable characteristics which cheesemaking, caused from the above injure the milk’ s usefulness in cheese improper treatment of cans; and in making are high acidity, offensive odors order to overcome the conditions the and tastes, formatiou of gases, etc. The cheesemaktr has to use very severe more dirt in milk, the more bacteria methods. What are the consequences? there will be. Bacteria and dirt always If the cheesemaker has been successful in saving the curd, a large per cent of go together in dairy matters. Vou will have to admit with me the tat and yield has been lost. If the following common sources of bacterial maker was not successful, you have the cheese turned down from first to second infections are: First— Unclean condition of the cow. grade (which sells for less than first Second—Unclean condition of stables grade) and you still lose the yield. A bacciles, known as colic commune, or place of milking. Third—Milking with wet hands or which is present in immense numbers grease of any kind. (where the cows have to lie dowu in Fourth—Unclean condition of milk manure) finds its way into the milk buckets and causes gassy milk. buckets, strainers and milk cans. Following are a few don’ ts that will Fifth—The unsanitary surroundings where the milk is kept and especially at help the cheesemaker to get better making. IN estucca V a lle y Bank CLOVERDALE, OREGON W e W ant Your Banking1 8 Business ! And can give you all the advantages that ^ any other can give you. You need the Bank we need your business. M U TU A LITY , That’s all j j I Bank with your home bank and enlarge J the Business scope of the Ncstucca Valley. SSEEUSE2S333333SS3ì22S3SKaSB Several of our customers are people we do not know by sight though we have done business by mail with them for years. We believe we have given them satisfactory banking service and can give you the same satisfaction. Mail us Your Next Check or Checks It saves you time, and TIME IS MONEY, especially at this season of the year. No need to come to the hank in person. SECURITY AND SERVICE Our Motto tended the trails school two years, be ing in each other’ s company at hours when not busy. After Harry finished his course lie set up an otlice and became a very bright lawyer, one of which Joesville was quite proud. Catherine decided to take care of all the housework at homo so sho could make use of her education. One morning when Mr. Brown was reading the daily paper he noticed where Harry Black, the new lawyer,* wanted a stenographer and the wages were to he thirtv * dollars a month. Mr. Brown > thought Kate might as well take the job if she could get it. When Mr. Brown spoke to Catherine she hesitated, then said she might as well apply for the situation—for she knew sho was capable of such work. After it was decided she was to apply for the situation she could hardly wait till she reached Harry’s otlice for she was sure she’d get the position and that The Shock. meant she would he in Harry’ s com Catherine was tbe eighteen-year-old pany a good ileal, (that would he a daughter of Mr. and Mrs. Thomas pleasure for them both.) Brown who resided on a small farm in Catherine arrived at Harry’ s office at | the edge of Joesville. ten o’clock. Harry was much pleased Mr. and Mrs. Brown had kept both and told his sweetheart that lie put that eyes and ears open for some time but ad in the paper especially for her, for lie could not find any boy with whom they knew Mr. Brown read the paper thor | thought Kate, as they usually called oughly mid might suggest Catherine taking the job. Catherine, liked, so they were happy to Catherine worked for Harry a month think there was no danger of losing their then one morning when Mr. Brown was reading the paper he shouted for Kate , beloved and only child. They sometimes hinted that Kate to come and see what they have in the marriage licenses, “ Harry Black and ought to have a beau to he in style bin Catherine Brown, both of Joesville.” were always glad to hear her say she Catherine turned pale and red by turns for she thought it wasn’ t to come was happier as she was. But to make my story more interest out in the paper for they hail given the editor five dollars not to print it and ing and not keep mv readers in sus here it was in the Saturday paper when pense Cathering had had a very affec they were to he married the next day. The news was out so they might as tionate lover for six mouths past. His well face it. So Kate told her father name was Harry Black, son of the mer and mother how they had tried to keep chant Joseph Black, of Joesville. it a secret till alter their marriage and Harry was a very promising youth of just as she finished in came Harry. The old folk were shocked hut very twenty summers. glad Catherine had made a g o o d match. Catherine and Harry had been class Mr. Brown afterward owned up that mates ever since their primer days and hi* had always hoped K*te would marry both graduated from high school the i such a man as Hairy Black if she ever same year and also attended the trade married They all shook hands and were very school at Joesville together, Harry happy. studying law and Catherine taking a By Bonnie Linn Gay, 826 X. !Uh .St., Corvallis, Oivg <n. course in domestic science. They at cheese, more yield and a good flavor: Don’ t milk with wet hands. Don’ t use rusty milk pails or cans. Don’ t strain milk inside of barn. Don’ t use a sour strainer. Don’ t expose milk to any objection able odors. What you should do, is to look out for the source of vour trouble. By using clean hands, good strainers, washing cans as soon as you return from the fatory, by cooling your milk to at leaet (50 degrees Fr. immediately after drawn from tbe cows, and you will have no fault found with your milk. This matter of clean milk should be discussed at tbe annual meeting of tbe patrons and some definite policy should be adopted and intelligently enforced. Note tbe report of Mr. F. W. Chris tensen, our chaise inspector, for last year. That alone should call for good milk. H. W. Thomas, Cloverdalo Cheese Co.