• 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