TRY A CLASSIFIED AD PHONE 626-2191 or 394-3047 World’s Most Versatile Forage! FUNK'S 83F Funk’s is a fraud Nun* O Mumbai* Mantify Vanatta* p PUNK ■■■OB INTIRNATIONAIti INC Intarnatianal HatSsuarHrs B(aamin|tan lllmsis €l7Ol Tha limilaMn ■ warranty an* ram «4y an tha t»| attaclva* U aach h*l «< funk s 6 Hybrid sal* is i put •' tha turns al tilt ftaraaf THE MOST N FEATURES MORE NEW M — l —r~-r-—1 H. HOFFMAN SEEDS. 898-2261 Landisvllle, Pa 130 MODELS 12 TO 48 FOOT DIAMETER BINS CAPACITY FROM 1700 TO 75,000 BUSHELS SEE US FOR COMPLETE DESIGN TAILORED TO FIT YOUR NEEDS. Order Now to Earn Early Order Discount. E. M. HERR EQUIPMENT, R. D. 1, Willow Street INC. WE SELL, SERVICE AND INSTALL Pwm Willow 4-N Club To Reorganize Apr. 27 The reorganizational meeting of the Penn Willow 4-H Gub will be held Friday, April 27 at the Conestoga Elementary School, beginning at 7:30 p.m. Mrs. Doris Thomas, Lancaster County home economist, will be present to help fill out enrollment cards and talk to the 4-H’ers. Election of officers will be held, along with announcements of upcoming events. News Reporter Sue Campbell TRY A CLASSIFIED AD! PHONE 626-2191 or 394-3047 ERTH-RITE MAXICROP (Formerly Sea-Born) ALGIT ZOOK & RANCH, INC. R.D. 1 Gap, Pa. 17527 Phone 717-442-4171 RAGE ROBLEM & LAYOUT INC. 717-464-3321 Lancaster Farming, Saturday. Ai * So often I’m asked about the various kinds of milk that one can buy nowadays. There are fresh whole milk, skim milk, two percent milk, buttermilk, choco late milk, chocolate dairy milk, evaporated milk, fortified milk, and nonfat dry milk, to name a few. There are other kinds in a few markets but these are the milks most often available. How is one to know what it is that each milk has to offer? Here are details that you might keep handy in your cookbook: Fresh Whole Milk: By law, fresh whole milk generally must contain not less than 3.25 percent milkfat and not less than 8.25 percent milk solids-not-fat. Indi vidual states set their own laws and percentages can vary some what. Most whole milk is pasteur ized. An 8-ounce glass contains about 160 calories. Skim Milk: Skim milk is fresh whole milk from which the fat has been mostly removed. In dif ferent states standards will vary but usually skim milk will be be tween 0.1 and 2 percent milkfat. An 8-ounce glass contains about 90 calories. The' nutrient value is the same as whole milk except for the milkfat, and fat-soluble vita mins it does not contain. Many dairies, though, add both vitamin A and D. Two Percent Milk: This milk contains twe percent milkfat and is made from fresh whole milk and skim milk. About 150 calor ies per 8-ounce glass. Many dair ies modify two percent milk by adding nonfat dry milk. Buttermilk: Ain 8-ounce glass will contain approximately 90 ONCE ACROSS THE FIELD DOES IT P. L. ROHRER & BRO., INC. Smoketown, Pa. 4 <V»TMO f » /*» •D* T'M UM»ri I (A II Doctor in the Kitchen” by Laurence M. Hursh, M.D. Consultant, National Dairy Council KINDS OF MILK calories. No longer is buttermilk the milk that is left after butter has been churned. Today’s cul tured buttermilk is made from quality fresh fluid skim milk, con centrated fluid milk (whole or skim), or reconstituted nonfat dry milk. Its food value is the same as the milk from which it is made. Chocolate Milk: This is whole milk flavored with chocolate sy rup or powder. Milkfat content is usually not less than 3.25 percent. Chocolate milk is pasteurized after all ingredients are combined. An 8-ounce glass - 213 calories. Chocolate dairy drink is made from skim or partially skim milk - about 2 3 percent milkfat and the concentration of nonfat milk solids is at least 90 percent that of skim milk. 190 calories per fl ounce glass. Evaporated Milk: Fresh fluid milk first is pasteurized, then con centrated by removal under vac uum of about half of the water. After homogenization, vitamin D is added. Finally the milk is seal ed in cans and heat-sterilized. It then needs no refrigeration until the can is opened. Fortified Milks: These are milks enriched by the addition of prod ucts such as vitamins A and D, multivitamin preparations, miner als, lactose, and/or non fat dry milk. The degree of fortification can vary as can the fat content. Nonfat Dry Milk: Made of pas teurized fresh whole milk from which water and fat have been removed. When reconstituted with water, as recommended, non fat dry milk has the same food value as fresh fluid whole milk. nil 21,1973—4 A ' Xlt Qa.sk. Ph. 397-3539 1
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