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Vol. XX. No. 19.
THE KRISTOFERvSON DAIRY
Inception and Development of the Kristo
I was born in a dairying community of
Sweden, which, you may know, is one of
the most progressive of all countries in that
industry. Following the usual custom of
the sons of well-to-do farmers, I took a
course at an agricultural and dairy college
after finishing school. Even at that time
so many years ago, we were taught concern
ing the care of cows and milk, that which is
only beginning to be practiced by the more ;
progressive farmers in this country.
During our short residence in Seattle
when we first came to this State, nearly
fourteen years ago, we learned, from annoy
ing experience, that in most of the dairy
products procurable at that time, quality,
the great essential, was lacking. On one
occasion my wife wished to entertain
friends, and engaged cream of her milkman
I cheerfully endorse the methods of
the Kristoforson Dairy in the care
ful preparation and pasteurization of
milk, and recommend it to my patients
as being the most healthful of any to
be obtained in the city.—Robert M.
Stith, M. D.
many days in advance. In the interim she
daily sought to impress upon him the im
portance to her of having the cream of the
finest and heaviest quality. She offered to
pay twice the price of ordinary cream, and
did pay it. But . When the day ar
rived the cake with "almond cream filling"
had to be hastily renamed to match a sub
stitute filling; and the "whipped cream" for
the coffee was an empty, very empty dream!
Several months later our oldest boy was
born, and for a few days we faced the pos
sibility of having to find a substitute for his
natural food. Happily, this catastrophe was
averted, but the anxiety of those days while
we searched vainly for cow's milk which we
would dare feed him, left a lasting impres
sion with us.
However, we were in distant rural dis
tricts of the State for a few years before
coming back to Seattle and actually engag
ing in our long-cherished plans of catering
direct to the dairy needs of Seattle.
In this my wife has been my enthusiastic
co-worker, especially in all that pertained to
'pure food for the babies."
We made purity and quality ou,r watch
words from the very first.
Our ideals and our belief in the possibility
SEATTLE, WASHINGTON, OCTOBER i, 1903.
Four-fifths of the diseases among in
fants is traceable directly to impure
adulterated, or infected milk. There
is no medium for the transmission
of disease equal to the milk supply,
and it is to the interest of every
householder to guard most carefully
the health of his family by insisting
that the milk used shall come from
a pure, clean, wholesome source. —
Dr. G. B. Mcuullough, the leading
specialist in infant and child diseases
in Seattle.^ *
At Stanford University, California,
one of the greatest institutions of
learning in America, typhoid fever
broke out last spring in the form of
an epidemic, and within a short time
there were 129 cases reported. The
editor of The Ranch was in San Fran
cisco at the time, and in order to get
at the facts, made a personal visit to
the University. He found by investi
gation that in every case the sufferer
of the disease had been using the milk
of a Portuguese dairyman, who kept
his quarters in a filthy condition. Of
those taken ill, twenty-four died, and
the cost of treatment for the patients
aggregated in the neighborhood of
$75,000. It is impossible for such an
epidemic to be spread through milk
that has been pasteurized.
Subscription 50c Per Year
of attaining them, tided us over many weary
It is difficult for a new business, however
worthy, to gain a foothold in an eager, push
ing city; but a business which is built slow
ly and perseveringly upon merit alone
stands upon a firm foundation.
Beginning with only a few private cus
tomers, we prepared fancy dessert cream.
I early discovered that the general public
was surprisingly ignorant of the food value
and culinary possibilities of a really good
cream. At once I began the somewhat am
bitious undertaking of educating it along
this line, both by circulating simple recipes
and instructions, and, when opportunity of
fered, demonstrating in kitchens the artistic
The milk supplied by the Kristofer
son Dairy is, we consider, the best
supplied by any dairy in the city of
Seattle. We firmly believe that the
best insurance against disease is the
pasteurization of milk which destroys
disease germs. We have inspected
both the supply of milk in this dairy,
and the pasteurizing plant in this city,
and are greatly pleased with the man
ncr in which they are conducted.—
Dr. Ludlow, City Health Officer.
as well as the every-day possibilities of
Personally, I believe in cream thoroughly,
as an important and even necessary article
of diet. It is much more easily and quickly
digested than the heavy animal fats so much
used in our kitchens, and can and should,
to a large extent, take the place of them.
It is with much gratification that I see
people using gallons of cream where at that
time they grudgingly used half-pints.
As soon as possible I prepared and sold
my now well-known pasteurized milk for
babies and invalids; and that, in time, won
I have read and studied much on these
subjects and carried on original research
and experimenting as well. I keep in touch
with the most advanced thought on all dairy
subjects, and strive to constantly improve
the output of my dairy.
I have never believed in chemical preserv
atives, even of the simplest sort, and have
never used them, and never shall; for I
know no reason why I should, even if they
were perfectly harmless.
Science will always direct us along prac
tical, clean and wholesome paths if we heed