Lancaster Firming. Saturday. April 27,1968., • Survey Studies (Continued from Page 13) Other reasons many health-related which appear ed to be moderately important (from two to four respondents in 10 mentioned them) were: 'many different ways to cook”; 'easy to digest"; "always safe to SWEIGART FIRESTONE 329 TV. High St., Manheim, Pa. Phone 665-2258 ATTENTION FARMERS! Now is the'time to top dress your pastures and small grain with URAN 30 LIQUID NITROGEN for high quality forage and top grain yields. We also have excellent spread service for bulk liquid fertilizers to top dress alfalfa and control weevils at the same time. ALSO For plow down for corn We recommend 14-7-7 without manure or 9-9-9 with heavy manure application. Lebanon Chemical Company Contact JOHN J. HESS CLAIR WEIR Paradise, Pa. Kinzers, R. D. 1 442-4632 442-4239 eat"; "keeps well before cook ing”: “don’t got tired of’; "high in protein” and “high in vita mins and minerals.” There was another scries of questions relating to preferred meats for special situations, in cluding inexpensive meals, warm weather meals, easy-to prepare meals, meals when spe cial guests are coming and meals when you are not sure which meats your guests like. Gi jund beef and wieners wort chosen most frequently for easy-to-prepare meals. For warm weather meals, chicken, wien ers, ground beef, steak and ham were all viewed favorably. Ground beef, chicken and wien ers took the honors for inex pensive meals. Oven roast of beef and beef steak got the pres tige rating by being most favor ed for special guests. Beef roast received the most votes as the meat to serve when you’re not sure of your guests’ preferences, followed closely by chicken and beef steak. Complaints brought out in the survey? These fo cused most frequently on pack aging. Specifically, homemakers complained of not being able to see the amount of waste fat or bone m a package. The functions of grading and inspection were not altogether dear to respondent*. Many a* sumed the functions of grading included those of Inspection and vice-versa. (Actually these are two separate functions in spection having to do with wholesomeness and grading re lating to the eating quality of meat.) Other findings from the pre liminary report: Almost nine out of 10 home makers (87 percent) said they sometimes freeze fresh meat at home ... yet 78 percent flatly rejected the idea of purchasing pre-frozen cuts of meat at their local retail food store. About two-thirds of those who report ed freezing meat said they us ually thawed it completely be fore cooking it. About a third of the home makers used oven temperatures between 300 and 325 degrees when roasting pork, ham and lamb and about half of the total interviewed said they roast be tween 350 and 375 degrees. The Meat Board spokesman said recommended roasting tempera tures generally range between 300 and 325; never over 350. Only one of seven homemakers in the survey reported using a STOCKADE BRAND Livestock Equipment 8 Models all steel welded farm and feedlot gates 2 Models all steel welded head catch gate All weather salt and mineral feeder/face fly control All steel hay and silage bunks Grain troughs 4 models Pickup stockracks Lifetime free stalls: “unequalled in quality" Ritchie Waterers and Behien Steel Buildings For prices, contact: 786-2235 (717) What’s New in Feeding Cattle? Ful-O-Pep Cattle-izer Beef Supplement An entirely new concept in cattle nutrition opens up new profit pos sibilities for cattlemen everywhere. Based on a whole new principle in feeding, Ful-O-Pep Cattle-izer Beef Supplement changes the proportions of organic acids produced in the rumen. As a result, up to 20% more energy is available to the animal, as compared to the same amount of regular feed without the new concept. This extra energy means faster gains, less feeding time to market,- and considerable lower feeding costs. For thousands of cattlemen, it means extra profits. Ful-O-Pep Beef Supplement STEVENS FEED MILL, INC & u.>. Grubb Supply Company moat thermometer as a moans of measuring -internal tempera ture and degree of doneness. Yet, it was pointed out, the meat thermometer is virtually a fool proof tool. Over half (57 percent) of the homemakers reported they had done some outdoor cooking in the past 12 months: The meats most favored were ground beef, steak, wieners and chicken. In releasing information from the preliminary report, the mar ket researchers noted that no at tempt had been made in this stage of the study to analyse findings by such factors as res pondents’ income and educa tion levels, age, family size, etc., because of the relatively small sample size. Although questions concerning the frequency of use of various meats were in cluded, they were mainly de signed to place respondents in to appropriate usage groups to help interpret attitude ques tions. A more detailed analysis will be made on the basis of addi tional data including demo graphic factors collected in the spring, summer and fall quarters of 1967. Try the new concept soon. Elizabethtown #• Here Yea 'Heard? • (Continued from Page 15) suit is extra lightness. Brush gelatin and candy molds lightly with oil before using. .The molded creations wIM come out : easily. • To keep macaroni, rice, ; dies, and spaghetti sePardtedys ; during cooking and also to kegggS • water from boiling over, aoluiisS 5 tablespoon of oil for each cupi'eraS I water. \ Cakes, cupcakes, and brea will have evenly browned, ji broken crusts when pans a brushed lightly with vegetable oil and then dusted lightly wrtyi, flour before you add batteiklp dough. EGG-TYPE CHICKS LESS. Production of egg-type chicks in the state for the first quarter of 1968 totaled 5.877,000, 21 per cent less than the comparable three months of 1967, according to the Pennsylvania Crop Re porting Service. Broiler-type chick production shewed an in crease of 14 percent from same quarter a year ago with” a total of 15,202,000. Fred Frey, Mgr. FREY BROS. R. D. #2 Quorryville, Penna. 17566 Harold H. Good Terre Hill S'. frtSr : ** - • If I Cr > •< •5V
Significant historical Pennsylvania newspapers