Roadside Marketing Conference
The fifth annual Maryland-
Pennsylvania Roadside
Marketing Conference was held
on Tuesday at the Farm and
Home Center. Speakers for the
day included Frank Gouin of the
University of Maryland who
spoke on the topic, “Bedding and
Nursery Plants.” Other speakers
NO
TLLAGE
CORN
make it work with
AATREX
plus Princep®
plus Paraquat.
Call in your order for Mtrex today.
mmnmt
Smoketown, Pa. Ph. 397-3539
congratulations to John and Larry Hess
included Fred Funk of Miller
sville and Robert Hodge of
Highland Orchards.
The afternoon was spent in
panel discussions on a variety of
topics. Market Layout, Traffic
flow, remodeling, fruit baskets,
demonstrations, product
procurement and product mix.
John
Larry
Opening remarks were
delivered by Larry Yager, Area
Agent, from the Gettysburg
campus of Penn State University.
Ayrshire Club
Barn Meeting
The Southeastern Penn
sylvania Ayrshire Club will hold
a barn meeting from 10 a.m. to 3
p.m. Saturday, March 25 at the
Towerview Farm, home of the
Kennard Henley family, two
miles south of Cochranville on
Route 10.
The Henley facilities include a
new barn, housing about 50 head
of cattle.
The program planned will
include judging classes and type
classification by Frank Wilson,
field man with the National
Ayrshire Association at Brandon,
Vt. Judge will be Robert Pepple,
Chester County.
Frank Gendron, head of dairy
nutrition of the Pioneer Feed
Company, Rochester, Minn, will
speak.
Those attending are asked to
bring two covered dishes and
their own place settings for the
noon meal. Beverage and dessert
will be furnished.
All are invited to attend this
event, which is a new venture for
the club.
Attending Pork Council
Two Lancaster County Pork
producers and their wives will be
among 10 producers from Penn
sylvania who will be attending
the National Pork Congress at
Kansas City March 21 to 23.
Lancaster Countians attending
will be Mr. and Mrs. Mark
Nestleroth, Manheim RD3, and
Mr. and Mrs. John Henkle,
Strasburg RDI.
John and Larry have just completed their new bagging
operation near New Danville. This is the first system
using bags for retailing milk in Lancaster County. His
buiiding houses 120 cows with a liquid manure tank.
AGRI-INC. can help you plan your next building. Call us.
DESIGNERS and BUILDERS OF SYSTEMS
EPHRATA,R.2, (Farmersville) PA. 17522
■si
There’s little question that
cheese is one of our most fasci
nating foods And there’s an old
saying, “there’s a cheese for
every taste and every pocket
book.” When you think of it you’d
be hard pressed to think of some
one who doesn’t eat cheese and
enjoy it thoroughly.
But it is the versatility of
cheese that is amazing It is
made, of course, from probably
the most versatile food of all
milk Nevertheless, 1 got to count
ing up some of the obvious uses
we make of cheese and I came
up with a total of eleven without
scratching my head You will un
doubtedly think of many others
perhaps some so obvious I
should have thought of them too
If you are feeling playful, make
a list of your own ideas before
you read the next paragraph to
see my list of eleven uses for
cheese Then compare
Uses of Cheese
First and foremost we probably
use cheese in sandwiches more
than in any other fashion But it
is also an extreme favorite with
macaroni And in making sauces
and as a flavor with meat like
in casseroles
Next is how well cheese en
hances a salad, especially if salad
is going to be your mam course,
with chunks of cheese and bite
size pieces of meat, etc And,
obviously, with salads there’s that
TRY A CLASSIFIED ADI
PHONE 717-354-5374
Lancaster Farming, Saturday, March 18,1972
Doctor
in the Kitchen®
by Laurence M. Hursh, M.D.
Consultant, National Dairy Council
CHEESE IS FASCINATING
perennial favorite roquefort
cheese dressing.
If you are with me, that makes
five uses of cheese so far. So here
are the rest: Cheese is great as a
dessert with fruit or crackers.
And it is an American favorite
of course, with good old apple
pie. Then there are cheese cake,
and dips, and the uses of cheeses
simply by themselves on a cheese
tray. And finally, what would
most pizzas be without cheese’
Cheese As A Substitute
Cheese is often used in place
of meat, and for good reason.
Three ounces of cheese provide
the same amount of protein as
three ounces of meat, poultry, or
fish They also equal the protein
in three eggs, one and one fourth
cups of baked beans, three
fourths cup of cottage cheese, or
four rounded tablespoons of pea
nut butter.
On a calcium basis, one slice
of American cheese (1 oz ) equals
three fourths glass of milk One
half cup of creamed cottage
cheese contains the same amount
of calcium as one third glass of
milk And two tablespoons of
cream cheese offer the calcium of
one tablespoon of milk
Cheese also offers vitamin A,
thiamin, riboflavin, and niacin
equivalents So cheese makes sig
nificant contributions to our diet,
just as milk does
17