Better-Bilt Liquid Spreaders
Ideal for Handling Dairy Manure
"has no equal" Here's Why!
• Heavier Tauk • Heavier Frame
• Larger Capacity Pump • 5,000 lbs. Spindles
• Pump Mounted Outside of Tank
• Moisture Trap Nothing gets to pump
See why this big nigged machine is out selling and
out performing all others!
Handles Poultry, Hog and Livestock Manure with ease.
ASK FOR A FREE DEMONSTRATION
YOU’LL SEE THE DIFFERENCE!
SHENK’S FARM SERVICE
LITITZ R.D. 4
Try A Classified Ad It Pays!
GALVANIZED AFTER WELDING TO
LAST A LIFETIME
Behlen steel rod fencing gives you years rnuie of. heavy duty
service because it's dip-galvanized after welding. Weld spots
are completely covered. No place for rust to start. And the
thick zinc coating is up to six times heavier than the surface of
ordinary galvannealed wire. Closer six inch spacing of vertical
rods provides extra strength. Panels mount easily with in
expensive lag screws or "j" bolts through top and bottom
•00p5... so "Look for the Loops",
ONLY $ 17“ Per 16 Foot Section
FREY BROS.
R. D. #2, Quarryville, Penna. 17566 Phone. 717-786-2235
Can you go wrong with a barn
cleaner that's over built?
-7»l |\
Farmway s
Theie’s a Farmway bain cleaner for youi bam One unit
will handle anything from a single gutter to 4 to 6 gutter
set-ups
Rugged drive unit Heie’s strength and power foi even the
biggest bams Each part of the barn cleanei is designed to
deciease drag Less maintenance, lower operating cost
New nickel alloy, German made chains are optional The
%” has a mimmum breaktest of 54,000 lbs
Steel elevator 1 pc seamless, heavy 10 ga copper con
tent steel plate No bolts or rivets
Never huits to do a thing right Talk to a Faimway man,
you’ll see.
Low Cost Buildings
Economically priced and well built buildings, for
dairy barns, holding areas and equipment shel
ters, You can’t go wrong with a Shenango Steel
Building.
PHONE 626-4355
EHUE
Fred Frey, Mgr,
Lancaster Farming. Saturday. Juno 6.197 Q
• The Many
Fahrenheit) preserves the ori
ginal flavor and appearance of
cheese and insures full use
without waste.
Long holding, even at refri
gerator temperature, will result
in additional curing and a
sharper flavor
Wiappings. such as waxed
paper, plastic film, aluminum
foil or plastic bags should be
used in close contact with the
cheese to exclude air to keep
it fresh and moist Of course,
mold is easily scraped or cut
from the sui face of the cheese
Cottage cheese and cream
cheese are quite penshabl.* and
should be used within a few
days of purchase
Cheese with an aiomatic or
strong odor such as Limburger
should be. stored in a tightly
coveied jar or container Such
cheeses are fast curing and are
at their best when used within
a short time after pui chase
Cheddar, Swiss and Italian
varieties of cheese that have
been kept too long and become
dry can be grated and used for
flavoring
Cooking With Cheese
When cooking cheese, always
keep the heat low Cheese
needs just enough heat to melt
and blend with other ingredi
ents
High heat or long cooking
makes cheese tough and
stringy Dry heat, prolonged
baking or high temperatures
will produce leathery t a xt ire
Add cheese to other ingredi
ents m small pieces, it spieads
more evenly and cooks in a
shorter time
When making a cheese sauce,
add the cheese just at the last
minute and cook only until it
melts
It cheese is to be grated or
shredded, the job is easier if
you work with cold cheese
taken directly from the refri
gerator.
I Except for soft, unripened
cheeses such as cottage cheese
or cream cheese, all cheese
tastes better served unchilled.
This usually requires from 20
minutes to an hour at room
ternpeiatuie to bring out its
distinctive flavor and texture.
Cut off and set out mst what
you’ll use, wrap and return the
rest to the refrigerator
Eastern Angus Forum is
Scheduled June 14-16
The Eastern Angus Foium set
for June 14-15-16 m Winston-
Salem, Noith Carolina, will em
phasize selecting for conect size,
conformation, and efficiency
through the use of pioduction
lecords and impioved manage
ment practices Some of the na
tion’s top beef cattle breeders,
educators and geneticists are on
tne piogram
A special highlight of the Eas
tern Forum piogiam will be an
Eastein Junior Angus Judging
Contest beginning at 1 30 pm.
Tuesday, June 16, at the Dixie
Classic Fau-giounds in Winston-
Salem The contest is open to all
youngsters whethei they are An
gus Association membeis or not.
Theie will be divisions foi FFA
and 4-H Club teams, Junior An
gus Association teams, as well as
foi individuals Contestants must
be at least nine and not over 21
Among many topics, the idea
of breeding better cattle for
moie profit in all segments of
the industiy will be covered by
Glen Kean, Pennsylvania State
University, who will explain why
cattlemen can’t afford to over
look quality in their cattle
A live animal demonstration
of the factors which make one
bull or cow worth moie in a
bleeding piogiam will be pre
sented by Heiman R Purdy of
Penn State University. He wilj
be assisted by seveial other na-’
tionally known cattlemen and
beef industry authorities
(Continued from Page 23)
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