Weather Conditions Change
Poultry Feed Requirements
People tend to eat more nutri- Hicks, Penn State professor of
tious foods during the winter poultry science Extension, co
months than they do in warm author of the handbook. "Many
weather, primarily to provide poultrymen fail to make such
enough energy to keep the body an adlustment in the feed dur
st the required temperature. ing this time of the year and
Chickens also need more high consequently, they are confront
energy feed during cold fceath- with a slump in egg produc
er not only to keep from tion -
losing weight, but to maintain Recommended poultry rations
egg production, according to a are just part of the many feed
new “Poultry Handbook” pub- ing and management tips pro
lished by the Cooperative Ex- vided in the new publication,
tension Service of The Pennsyl- Dr. Hicks emphasized. The pa
vania State University. perback volume also contains
“Since nutrient needs differ sections on incubation, brood
between warm and cold weath- pullet rearing, table egg
er, a winter ration of laying production, engineering, busi
hens must contain more protein ness management, marketing
and calcium,” said Floyd W. and processing, broiler produc-
Fall Application
+ @ Anhydrous Ammonia
=Good Farm Business Management
Consider these facts about USS Anhydrous Ammonia:
i
• Speeds decomposition of residue
Include the application of USS Anhydrous
Ammonia this fall in your management
plans for next spring's crops.
See your USS’Fertilizer dealer.
• Economical, 82% Nitrogen
• Convenient to apply
• Available to root zone next spring when
applied in fail; gives crops early start
(jigs) Anhydrous Ammonia
for information on USS Anhydrous Ammonia see Bill Brubaker
ORGANIC PLANT FOOD CO.. Grofftown Road, Lancaster, Pa.
Phone: 392-4963'0r 392-0374
tion, turkey production, and
poultry diseases.
The handbook is available for
$1.50 plus 6 per cent Pennsyl
vania sales tax. Make check or
money order payable to The
Pennsylvania State University
and send with your name and
address to POULTRY HAND
BOOK Box 6000, University
Park, Pa., 16802.
This handbook is designed to
be of use to both the commer
cial poultryman and the gener
al farmer who includes poultry
among his other enterprises. It
is one of several handbooks
being prepared by Penn State
College of Agriculture faculty
members that deal with modern
agriculture.
Some of us make progress
and some of us just make mis
takes.
Lancaster Farming, Saturday, November 9.1968
Eggs
Natures Most Perfect Food
Eggs are nature’s most nearly
perfect food, in spite of what
you may have heard, said a poul
try scientist speaking at an egg
marketing clinic in Baltimore
this week.
Eggs contain every food ele
ment man needs for health
except vitamin C, Dr. Cecil
Howes, head of the Poultry
Science Department at Virginia
Polytechnic Institute, told more
than 50 egg retailers and whole
salers.
I
Organic
„ Plant Food
Company
Lancaster Pennsylvania
SEE.tILL BRUSAKER
“Two eggs supply nearly half
the dairy requirement of eveiy
essential protein and mineial,
as well as large amounts of
most of the vitamins, man is
known to need. In addition,
eggs are low in calories.” he
added.
Eggs are used by nutritionists
the world over as the standard
for measuring the nutritive
value of all over food products.
“Eggs are a high profit dairy
case item,” according to Dr.
Carl Kepner of Purdue Univer
sity. He told the food store
management personnel that
eggs provided a greater return
on investment than any other
dairy case item, according to a
study conducted by Purdue.
Sixteen per cent of the stoies
surveyed were able in increase
the sale of eggs from $lllB9
to $23128 per linear foot of
shelf space by just increasing
the shelf space allotted to eggs.
Return on investment lose fiom
121.5% to 311.3% during the
study.
Grade (quality) has very little
influence on the nutiitional
value of eggs, said Dr. Daniel
Bigbee, Umveisity of Maiyland
Poultiy Science Department.
He said a giade C egg has as
much food value as a grade AA
egg, but it may not “look as
good on the plate”. Grades le
fei both to aesthetic (appear
ance) and functional (use)
charactenstics, he added.
Miss Virginia McLuckie of
the Maiyland Depaitment of
Maikets spoke on “Consumer
ideas about eggs fact and fic
tion ” She said most consumei s
tend to confuse size and grade
when buying eggs Grade A
eggs can be of any size, and a
large egg can range fiom grade
AA to C, she explained.
L. S “Tiny” Heemstra of
Federated Eggs and Poultiy
Sales, Inc, Cleveland, Ohio,
told how his company had been
able to increase egg sales for
certain food films even more
than those in the Purdue study
by combining the techniques
gleaned from Purdue with an
intensive merchandising pro
gram.
Mr. John Mahoney, chief of
marketing services and super
intendent of weights and meas
ures, along with Mr. Richaid
Thompson and Charles McCain,
explained the Maiyland Egg
Law
The meeting was sponsored
by the Maryland State Poultry
Council in cooperation with the
Department of Markets and the
Poultry Science Department of
the University of Maryland.
• Vintage
(Continued from Page 2)
BULLS Choice 2450-25-
75; Good 23 75-24 60; Utility and
Commercial 23 00-24 75
VEALERS 612 - Steady to
$lOO higher.
VEALERS Choice 45 50-
47 50; Good 41.00-4450, Stand
aid 36 00-40 50. Utility 32 50-37.-
00; Cull 95-125 lbs. 29 00-33 00,
70-90 lbs. 26 00-31 00.
HOGS 392 Barrows and
gilts steady to 25c higher
BARROWS AND GILTS
US 1-2 210-230 lbs 20 10-20 85.
US 2, 195-245 lbs 19 50-20 00.
Couple lots US 3, 250 lbs 17.60-
17.85
SHEEP 43 Wooled lambs
steady to $l.OO higher. Ewes
100-2 00 higher.
WOOLED LAMBS Choice
70-90 lbs 28 00-29 50, four head
30 50-32 00; Good 23 50-28.00
SLAUGHTER EWES Utili-
5