• t- • nr l F. Forenunn, lowa State Uni- l'Mamea vanity, Ames, la.r Ayrshire, o„J p B All Hilton Boynton, University of rOI* «WTCI *a» /All New Hampshire. Durham, N.H. A mAi<irnn Shrvcar McCulloch announced also American onow the se]ection of mrim R . HARRISBURG" Sl:<’ dairy Stevens, assistant professor of authorities from as many dif- mathematics, Penn State Uni ferent' states were recently verslty, as speaker for the ex named judges for the third position banquet Thursday Pennsylvania All-American night, Sept. 16. Top herdsmen, Dairy Show, Sept. 12-15 in the c ] ass sponsors, and show sup- State Fahn Show Building, ac- porters will be honored guests, cording to Harold R. McCul- state Secretary of Agricul- loch, manager. ture Leland H. Bull said the By breeds, they are: Milk- Pennsylvania All-American has jng Shorthorn, Kieth King, "helped to cement the whole Kingsdale Farms, Oneida, 111; dairy industry into a single, Guernsey and Jersey, Clyde K. effective unit,” and that it is Chappell, University of Ten- "pointing up the importance nessee, Knoxville, Tenn.; Hoi- 0 f the industry as a substan stein, W. K. Hepburn, Jr., tial factor in the economy of Popular Point Farm, Seneca the commonwealth and the na- Falls, N.Y.; Brown Swiss, C. t ion.” bowk >sßv>s«-r s/fr: >»>. x«< >a&; >»x | PENNSYLVANIA ALL-PONY SALE * e - * | Blue Ball, Pennsylvania, Lancaster County £ I MONDAY, JUNE 13, 1966 AT 6:00 P.M. | TUESDAY, JUNE 14 Starting at 10:00 A.M. * REGISTERED PONIES SOLD FIRST MARTIN'S SALES STABLES * s PAUL Z. MARTIN Blue Ball, Pa. 17506 . Phone: (717) 354-6671 § kdFW <«• '•» •», % w-mr for positive disease control on potatoes, tomatoes and other vegetables You’re always right when you retyon Du Pont “Manzate” D because it: □ Gives positive protection against a wide range of diseases. □ Protects crops through rainy and humid infection periods. □ May be used with many of the commonly-used pesticides. □ Won’t damage plants when applied at short intervals according to directions. □ Won’t clog spray nozzles or corrode equipment. □ Has small particles which make better contact with disease organisms. , □ Readily mixes with water. ..an easy to use wettable powder. Be right always Order your supply of Du Pont “Manzate” D from your local dealer today, or for more information,write Du Pont, Industrial and Biochemicals Dept, Room N-2439, Wilmington, Delaware 19898. _ -- »ny cheniiqgl, follow labeling mslruclions »nd warnings carefully. -.-a- - ___T . t-*5 % jai-i .1 1.-t T 0 Mo n Fot Soon From Extended Beef Feeding “Extended feeding of beef cattle increased carcass fat 'trim and resulted in less re tail''yield," in a University of Missouri study, reports R. L. Warner of the animal hus bandry department: In the study, beef bulls, beef steers, beef heifers, dairy-beef crossbred steers and heifers were fed a wintering ration of corn silage and protein, supple ment for 140 days before being fed -out. The feeding period for half the cattle was 80 to 87 days. The other half were fed an additional 70 days. • Summer Institute (Continued from Page 1) as, Millersville Rl; Nancy Louise Risser, Leola Rl; Rob ert Weaver, Strasburg Rl; Pat ricia Yungmger, Marietta Rl; Sandra Eshleman, Box 387, Elizabethtown; and Marlin E. Shearer, Mount Joy R 2. They will leave from the Atlantic Breeders Cooperative at 9:30 a.m., July 10. They will be joined at the summer insti tute by more than. 150 young people and their adult leaders from all across Pennsylvania, and a few from neighboring states. ■ajKT ■*£* * ”• $5 '*'» , ; 'TJ^? i - t a s g i f',£ :.Ji ‘ j . _ w * f oiT m Lancaster Farming, Saturday, June 11, 1966 Warner says the longer fed group had slightly lower gains and lower feed conversion. He points out that “carcasses from cattle on feed the 70 addi tional days had 5.5 percent more carcass fat trim and 3.4 percent leu retail yield than carcasses from animals fed the shorter period.” " Carcass grade, conformation, and tenderness were not great ly influenced by the additional 70 days in the feedlot. “In this study,” says Warn er, “cattle fed beyond 80 to 87 days gained at a slightly slow er pace and not quite as elß ciently. Also, a higher percent age of the gain was fat, result ing in carcasses with a less proportionate retail yield. Quality and grade of meat was not effected, either up or down. • Daniel Martin (Contmuea irom i J age 1) Grace E. Garber and the cou ple have four children: Carol Ann, G. Elaine, Daniel L., Jr., and D. David. Martin has been treasurer of the Lancaster County Hol stein Breeders Association, and is presently a director of the Red Rose Dairy Herd Improve ment Association. -> s ~ <y 5 I mm ■fc us Ml *f * Hettoi Things I i\ulg .. through i * '' ,•* "-j £• „• Ephrata Agri* Seniors Take Six-Day Trip Members of the senior class in vocational agriculture tt Ephrata High School were scheduled to leave Ephrata this morning for a six-day field trip through Maryland, Virgin ia, Kentucky and Tennessee. They will visit the U.S. De partment of Agriculture Ex periment Station at Beltsville, Maryland, and tour the Shen andoah Valley and Skyline Drive. The group will also see Monticello, Luray Caverns, the Smokey Mountains, and other historic points of interest. Included in the tour will be stops at various registered Hol stein farms and beef opera tions. The students will travel by pick-up tiuck and camper on this trip which was financed by money they earned with a two-acre tobacco project last year. Lewis Ayers, agricultuie in structor, will accompany the group. Pasteurization Is Magic Word In Dairyland Pasteurization is a process named for its developer, scien tist Louis Pasteur. ' r V- « In pasteurization, the raw milk is heated quickly and piomptly cooled to destioy haimful bacteria that may be piesent and to impiove the keeping quality ot milk Eveiy particle of milk is heated to not lower than 145 degrees F for not less than 30 minutes and promptly cooled to 50 degiees F or lower to destroy any harmful bacteria that may be present without aff’eting flavor or food value. y A -X? Another method raises the temperature of milk quickly to at least 160 degrees F for not less than 15 seconds, followed by rapid cooling. Pasteurization does not change the flavor or the essen tial and nutritive value and goodness of milk. • Vintage (Continued trom Page 2) stem heifer calves bought for export at 32 50-40 00 HOGS 285 Bairows and gilts weak-25 lower, US 1-2 190-225 lb. barrows and gilts 27 00-27 50, 1-3 190-250 lbs. 26 25-27 00, 2-3 240-255 lbs 24- 00-25 00, one lot 263 lbs 23 75, one lot 275 lbs 22 00 SHEEP 64 spring slaugh ter lambs steady to stiong; choice 70 to 95 lb spring slaughter lambs 27 00 28 SC; good 25 00-27 00 DID YOU KNOW? . . . That the dairy cow has been working an eight hour day for years’ She grazes for four houis, averaging 40-70 nibbles every minute The next four hours are spent chewing her cud with her jaws and four stomachs working every min ute. After milking, she sleeps all night, resting her jaws for tomorrow’s eight hour work day. More than 100 food elements are found m milk A quart of milk provides, 82% of the day’s needs of calcium,, 63% *of the phosphorus, 40&~ ■of ' protein, 83% of riboflavin, 30% of vita min A, 21% of calories, 22% of thiamine. In spite of being used and abused by the human race, the cow continues to provide man with life itself. • No wonder cows are in de mand for zoos in city parks. Parks are pieces of America and the cow is America itself- 7
Significant historical Pennsylvania newspapers