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GAGE - DODSON CO.
Good Clothes Merchant!
This Store is the home of Hart Schaffner & Marx clothes
We are now ready to show you the
newest conceptions in Men's Clothing
of the Hart Schaffner & Marx make
Fall and Winter 1912-13
Will deem it a pleasure to show you a line of clothing that
fits and satisfys you throughly
at a moderate price.
MORSE HARDWARE CO, Inc.
1025-1039 Elk St. Bellingham. Wash.
JOBBERS and DISTRIBUTORS
American Steel & Wire Co. PRODUCTS
Including Farm Fence, Steel Wire Rope, Wire Nails,
Galvanized and Black Market Wire, Barbed
Wire, Poultry Netting, Wire Staples,
Spikes. Everything in the HARDWARE line.
You Do Not Know.
You have little idea of what you can save in a year unless you are
a depositor in our SAVINGS DEPARTMENT.
Our SERVICE to SAVERS is a real help in the savin? of
money. You have the benefits of our advice, suggestions and en
couragement if you deposit here.
FIRST NATIONAL BANK
Capital ana Surplus, $300,000.00
Bellingham - - Washington
WE MAKE THE LUMBER
from the timber and rough boards to the best finished
floors, ceilings, and door and window boards
IFYOU ARE GOING TO BUILD
either house, barn or anything, we want to figure on
your bill. Back of our reputation is our big saw mill
plant and acres of timber. See us or telephone to us
ROO & VANLEEUWEN LUMBER CO., LYNDEN
Banner Creamery is now open and ready
for business. Bring 1 your cream to the
Banner Creamery and see it weighed and
tested and get your money. We paj*
cash for cream and eggs.
getting your discount on
what you spend? Investi
gate our system, and see how
much you are saving when
you save stamps. We are
here to teach your child
ren the lesson of Econ
Save the Soap Wrappers,
Tobacco Tags, Hamilton
Coupons. Free Exchange at
Premium Exhibit Jamieson's
CUT OUT THIS COUPON
10 STAMPS FREE
-with a 50c purchase or over.
NOT GOOD AFTER OCT. 15, 1912
Any store giving Green Trading Stamps
Paul in our Savings Department.
7 FtHE LYNDEN TRIBUNE, THURSDAY, OCTOBER 8, l a H.
IX.—Milk, Cheese and
By LAURA ROSE.
Demonstrator and Lecturer In Dairying
at the Ontario Agricultural Col
lege, Guelph, Canada
(Copyright, 1911, by A. C. McClurg & Co.]
WHILE It is necessary for the
patron supplying milk or
cream for butterinaklng pur
poses to send a tirst class
quality, a still greater responsibility
rests ou the putron of the cheese fac
tory. For butturmuklng pasteuriza
tion may be aud is resorted to to check
objectionable bacterial growth aud
drive off food fluvors, but this is im
possible in cheescmakiug The cheese
ma king process is one which lends It
self to the multiplication of evils if
they have already a beginning in the
milk. A can of bad milk will spoil all
that of flfty other patrons, lower the
price of the cheese and injure the rep
utation of the maker.
Special provision should be made on
the farm for quickly cooling the milk
to 05 degrees F. or lower nnd keeping
it at that temperature overnight and
for lowering it to 50 degrees F. and
sustaining that temperature when it Is
held over Sunday. Depend ou nothing
but a correct thermometer for ascer
taining temperatures. Ice is almost a
necessity in order to care properly for,
Saturday night's and Sunday's milk.
Milk intended for cheesemuklng
should not have over .20 per cent of
ncld when delivered to the factory. It
usually does not smell or taste sour
until It contain* from .30 to .35 per
cent, nnd then it is quite tin lit for
cheesemnklng. The chcesemuker uses
tbe ncldimeter, and we should abide by
The dairy farm should have n milk
house. It may he built of wood or of
cement. In It should be a tank large
and deep enough to hold cans contain
Ing at least two mllkings and v six
Inch space around them for water.
There should be an outlet pipe near
the top to allow tbe water as it be
comes warm to be curried away In or
der to keep down the temperature of
the milk. An outlet at the bottom is
necessary that the tank muy occasion
ally be emptied nnd cleaned.
If there is a windmill at the well a
large tank should be provided, nnd
from It piping should be laid to supply
the smaller tank with water. If there
Is no windmill the milk house should be
built near the well. Be sure to make
a proper drum to entry nwny tbe sur
plus water. Keep everything tidy.
A windlass is convenient to raise and
lower the cans into tbe tank. Also
have some contrivance to do the lift
ing at tbe milk stand. Have a track
laid from the milk house to the stand
nnd a car or truck for carrying cans.
Warm milk should not be mixed with
that already cooled, If it can be avoid
ed. If at all possible it should be sent
in separate cans. If It be necessary to
mix night's and morning's milk tbe
best plan is to cool the morning's milk
also. If there be not time to do this
the evening's milk should be cooled to
ut least 00 degrees. It is quite possible
to huve excellent milk delivered by this
last mettfod where cleunliuess Is ob
served and the night's milk well cooled.
Cooling the milk Immediately after
or during milking with as little expo
sure to the air as possible aud putting
the lids on the caus Is recommended.
Where ice or cold water cannot be
obtained or where a can of milk has
to be left ln a place where water aud
ice cannot be conveniently used, a
wet cloth—preferably flannel—wrapped
around the can Is an aid In keeping
the milk cool. Have one end of the
cloth Immersed in a pail of water.
Under no condition should chemicals
be used for preserving the milk. They
completely upset the process of cheese
Whey should not be returned in tbe
cans unless it has been heated to 155
degrees F. in the factory tanks.
Tbe cans going to und from the fac
tory should be covered with canvas to
keep out the dust and heat. Needless
to say tbe cans must be well washed
Remember, tbe better the milk is
cared for on the farm, tbe less milk it
takes at the factory to make a pound
of cheese and superior will be the
■uallty of the cheese.
There are two general methods of
obtaining cream from milk—the grav
ity system, making use of the shallow
pan or tbe deep can, nnd the centrifu
gal system, employing the cream sep
arator. The former Is the older and is
aow little used.
Where the creaming is carefully done
the sklmmilk from pans will not con
lain over .3 per cent butter fat, but
usually It tests much h.'phcr. Tbe
cream may contain from 15 per cent
to 40 per cent fat.
Many farmhouses have no suitable
The Milk House.
room in which to net milk. It Is often
put In a cellar which is close and
musty and "serves as a storage place for
roots, fruit, etc.. or is kept in the pan
try off the kitchen and absorbs odors.
Pans should be set ln a elenn, well
ventilated room where tbe tempera
ture ranges from 50 to CO degrees.
Avoid having the milk close to the
wall or in a strong draft, so as not
to have a leathery coat form, due to
rapid evaporation. The pans are bet
ter covered with heavy, clean paper, if
possible, after the milk has cooled.
The milk should stand from twenty
four to forty-eight hours before being
skimmed, but should not be coagu
How to Skim Milk.
To skim loosen the crenm from the
stdflH of the pnn with a thin hladed
kdtfe. Lift tbe pan to the edge of the
cream can, tilt It to allow a little of
the sklmmilk to wet the edge of the
pan, then with the aid of the knife
quickly glide the sheet of cream Into
the cream can. Do not use the old
fashioned perforated skimmer.
This system has many disadvantages
—a great surface of the milk exposed
to atmospheric contamination; the
milk liable to become too acid for do
mestic nnd feeding purposes; the cream
clotted nnd overripe; the creaming in
complete; a large space necessary for
the pans and much labor Involved.
Deep Cans. —A water tight box or
Vjnrrel for holding the deep cans will
do as effective work as un expensive
cabinet creamer, but there should be
iroom for plenty of Ice. It Is economy
Co have lee always In the water and
;|ust as necessary to use it in winter
as in summer. To do good creaming
the water should not ho above 45 per
cent in summer, and it Is better to
have It still lower ln winter. To main
tain this temperature It is necessary
1:0 put In a good supply of Ice unless
one Is fortunate iv having a very cold
running spring handy.
The warm milk should be Immediate
ly strained Into the cans and the cans
lowered Into the water, which should
l<eaeh ns far up as the milk.
The cans usually are eighteen to
twouty Inches high and eight inches In
diameter. We prefer n slant bottom
cau with a tap to draw off the milk.
The slant carries away any sediment
nnd penults Ihe removal of all the
Cans without a tap—called the shot
gun cans—should be skimmed with n
funnel shaped dipper, having a long,
straight handle nnd no wire around
the rim. It Is best to loosen the cream
from the sides of tho enn with a knife,
then wet the dipper In milk or water
and lower It point first Into the can,
allowing the cream to flow evenly into
UDDBB Or HIBSOUBI CHIEF JOSHrHtNB,
WOBLD'S FBIZK COW.
[Qnve In six months 17,003.8 pounds milk;
in one day, 110.2 pounds milk; averugo
tor 182 days, U.I gallons.]
the dipper. Repent until all the cream
Is removed, being cureful not to take
too much sklmmilk with it.
Deep Setting System.
Milk should always set twenty-four
hours boforc the sklmmilk is drawn,
and thirty-six hours ln winter Is bet
ter. Milk allowed to stand only twelve
hours before skimming will yield a
larger volume of cream, but it will test
low (from 15 to 20 per cent), while tho
sklmmilk may test as high as from
.0 to 1 per cent and over, especially
If the water has not been cold. In
twelve hours the smallest of the fat
globules have not had time to rise to
the top nnd so pass off Iv tho sklm
milk and become, like the prodigal
son of old, feeders of swine. When
the milk Is allowed to stand twenty
four hours the cream will test from 18
to 25 per cent nml the sklmmilk from
.2 to .4 per cent, or, In other words,
we have In the case of tho longer set
ting a richer cream nnd less loss of
fat ln the sklmmilk, two desirable re
sults ln creaming milk.
Butter made from crenm from the
fleep setting system is usually of good
quality, as the cream Is always at n
low temperature, which Is unfnvnvible
for the development of bad flavors
Tho disadvantages are the he*vy
lifting of the cnns, the storing aud
handling of Ice and the heating or
the sklmmilk for the young stock.
The only time water may be advan
tageously added to milk Is when the
cows have been a long time In milk
and the milk Is viscous and rich In
solids. Then a small amount of hot
water will help. If the milk hns a
strong /ood flavor, such ns turnips
give, a pint of boiling water put In the
shallow pnn ns the milk Is strained ln
helps to some extent to drive off the
LYNDEN'S POPULAR PLAY HOUSE
Special Attraction for Fair Week
October 2, 3, 4 and 5
LA MOTT COMEDY CO.
5 ? CT R B E e1 A 8 CH OF N ' C P H .CT»rIS 5
Change of Program Each Night
Prices - 15c and 25c
DR. C. H. McLEOD
Office, Over Lynden State Rank.
Change in Train Schedule
In Effect Tuesday, October 1, 1912.
LEAVE LYNDEN ARRIVE BELLINGHAM
8:40 A. M. 9:50 A. M. Daily except Sunday
11:00 Noon 12:50 Noon "
5:41 P. M. 0:50 P. M.
0:05 A. M. 10:45 A. M. Sunday Only
5:35 P. M. 7:15 P. M. "
BELLINGHAM ARRIVE LYNDEN
7:30 A. M. 8:30 A. M. Daily except Sunday
1:30 P. M. 2:30 P. M. "
4:30 P. M. 5:37 P. M.
8:00 A. M. 9:01 A. M. Sunday only
4:30 P. M. 5:31 P. M.
LEAVE LYNDEN FOR SUMAS:—B:4O A. M., 11:00
A. M. and 2:40 P. M. daily except Sunday; 9:05 A.
M. and 5:35 P. M., Sundaj" only.
BELLINGHAM BAY & BRITISH COLUMBIA R. R.
Dr. Roger's Dental Office
MILLER HOTEL, LYNDEN
NOW OPEN EVERY WEEK DAY
DR. NORMAN CARTER in charge
Only Expert Painless Methods, and First-class Service
rendered. Prices Reasonable.
Particularly low prices quoted on extensive Crown. Bridge or
Plate work, just now. All work guaranteed by
BELLINGHAM [c=j] DR. ROGERS [c=s] LYNDEN
I am now comfortably located in the building recent
ly vacated by the Efficiency Shop. I wish to thank the
people of Lynden for their* patronage in the past and so
licit a continuance of the same. My aim is to handle only
the best quality of goods procurable in the market, and by
so doing to give my patrons complete satisfaction. Fresh
candies both in bulk and boxes. Prescriptions work a
HARLAN C. HALL
You Need a Heater Now
Just as Much as a Month from Now
It costs no more to buy your Heater now and avoid
colds and doctor bills. The best heating stoves to be
found in Whatcom County. Examine our stock and
ARE THE BEST I
Why do catalog house 3 horse
power engines weigh 425 pounds and
the Stickney 3 horse-power weigh
m 1275 pounds without an ounce to spare—Stickney gives you
three-thirds of an engine— This is how the catalog house divides.
Lynden Department Store - Lynden, Wash.
CHAS. B. SAMPLEY
ATTORNEY AT LAW
Notary Public. Wills, Dee.
Mortgages diawn, Abstracts exau_ .
CITY ATTORNEY FOB U N
LYNDEN, ---- WABHINI
EUER E. BAXTER
ALL KINDS OF DRAYING
COAL FOR SALE
Express and Team work. Some choic
Alder Wood for sale. Prompt
tentlon to all business. Phone J' 1
HEATING STOVES of all ki...
Stove repairing promptly attendm
If in need of a new Mating
give me a call. I can please
both nB to quality and price.