Lekanon Valley Auction
Tuesday, July 24
307 Head of Hogs
Barrows & Gilts $7 to $8 higher
Barrows and Gilts US 1-3 200-
240 pounds 51.25-51.85, 2-3 195-240
50,60-51.00. Few US 1-3 300-400
Sows 45.00-48.25, 2-3 350-600
42.00-43.75.
Pew Boars 37.00-40.00.
42 Head of Feeder Pigs
Pew Lots US 1-3 40-55 pounds
feeder pigs 33.00-44.00 per head.
5 Head of Sheep
Few Good 100 pounds spring
slaughter lambs 34.00.
Lancaster Auctiar
Wednesday, July 25
Barrows and gilts 2.00-2.50
higher.
BARROWS AND GILTS: Few
sorted US 1220-245 lb. 54.50-54.75;
US 1-2200-250 lb. 53.35-53.75; US 2-
3 200-265 lb. 52.35-53.25.
New Holland Auction
Monday, July 23
HOGS 1010: Compared with
last Monday’s market. Barrows
& Gilts: $5 to $6 higher. US No. 1-2
200-230 lbs. 51.25-52.00; US No. 1-3
200-245 lbs. 50.25-51.25; US No. 2-3
220-250 lbs. 49.50-50.25; US No. 2-4
170-200 lbs. 49.50-50.25.
Sows: US 1-3 300-550 lbs. 40.00-
42.50; Boars: 39.50-41.00.
St. Louis Auction
HOGS: 4000.
Barrows and gilts 2.50-3.00
higher.
BARROWS & GILTS: US 1-3
190-250 lb. 54.00-54.50.
Peoria Auction
HOGS; 2500.
Barrows and gilts opening 2.00-
2.25 higher.
BARROWS & GILTS: US 1-3
200-250 lb. 54.50-55.00.
Indianapolis Unction
HOGS: 1500.
Barrows and gilts 2.50-3.00
higher.
BARROWS & GILTS: US 1-2
200-235 lb. 54.50 90 head 55.00 US 1-
3 190-250 lb. 54.00-54.50.
Hog Prices
Saturday. July 21
HOGS 643: Compared with last
Saturday’s market. Barrows &
Gilts: Strong to $5 higher. US No.
1-2 200-235 lbs. 50.25-51.00; US No.
1- 190-250 lbs. 49.25-50.25; US No.
2- 200-260 lbs. 48.00-49.25; US No.
2-4 130-175 lbs. 40.00-45.00.
Sows: US No. 1-3 275-560 lbs.
38.75-42.00; Boars: 35.00-39.00.
Wedneiday, July 25
HOGS 535: Compared with last
Wednesday’s market. Barrows &
Gilts: $6 to $7 higher. US No. 1-2
200-2301b5. 52.00-53.00; US No. 1-3
200-250 lbs. 50.50-51.85.
Sows: US No. 1-3 300-570 ibs.
39.00-42.00; Baors: Few 40.00,
Lancaster Market
HOGS: Barrows and gilts 5.50-
6.50 higher than last Wednesday;
sows 2.00-3.00 higher.
BARROWS AND GILTS: Few
US 1205-235 lb. 51.50-52.00; US 1-2
200-240 lb. 50.75-51.25; US 2-3 195-
255 lb. 50.00-50.50.
SOWS: US 1-3 350-550 lb. 39.50-
40.50.
HOGS 700 -
BARROWS & GILTS: 50-1.00
higher; active US 1-2 190-260 lb.
53.50-54.00; US 1-3 190-260 lb.
52.00- US 2-3 210-300 lb.
51.00-
SOWS: 75-1.00 higher; US 1-3
275-555 lb. 45.00-47.70, one 320 lb.
at 48.20; BOARS; All weights
34.00-36.20.
New York
Dressed Meats
Thursday, July 26
Daily distributive - Less than
carlot meat trade:
Compared with Wednesday:
Supplies of fresh meats very
small from a tonnage standpoint.
Prices hard to establish but in
any case sales of carcass meat,
primal cuts and fresh pork have
not gone below quotations posted
thru Wednesday. Purchase for
arrival in New York area for next
week extremely limited with
Vintage Auction
Monday, July 23
Oklahoma
New Holland
Horse Auction
Monday, July 23
Reported receipts of 403 head of
horses, mules and ponies;
market steady with last week’s
market.
Load Kansas riding horses, 120
- 300.
Load Ohio riding and driving
horses; riding horses 115 - 205;
driving horses 190 - 545.
Load North Carolina riding
horses 130 - 385.
Local work horses 240 - 370;
mules 110-100; driving horses 150
- 575; riding horses 140 - 180;
better horses 220 - 285.
Killers: Lightweight 8 - 10;
heavyweight 14 -16.
Mare ponies 15 - 35; colts 5 -8;
geldings 15 - 30; larger ponies 45 -
70.
New Holland
Dairy Cattle
Wednesday, July 25
Reported receipts of 165 cows, 3
heifers, 7 bulls; market stronger
than last week’s market.
2 loads Canadian cows,
Purebred and Grade, fresh, 590 -
1350; springers, 570 - 1400.
Load New York State cows,
fresh, 430 - 940; springers, 635 -
1100.
Virginia Guernsey herd
dispersal, all stages of produc
tion, 320 - 630.
Locally consigned cows, 390 -
730.
Springing Heifers 540 - 625.
Bulls 430 - 575.
Oklahoma City
Thursday, July 26
Compared to late last week,
feeder cattle under 500 pound
4.00-7.00 higher; feeder cattle
over 500 pounds 2.00-5.50 higher:
all weights and grades sharing in
the advance: Fairly large at
tendance buyers: majority early
sales high Good and Choice 400-
300 pound steers and 400-650
pound heifers.
FEEDER STEERS: Small lot
Choice 368 pound at 82.00; Choice
400-500 69.75-77.05, load 493 pound
at 75.10; part load Choice 401
pound at 80.00; 500-600 62.00-71.50,
load 551 pound at 71.50; partAoad
512 pound at 73.80; 600-700 59.00-
61.80, few small lots and part load
595-596 64.00-66.90; 700-784 56.10-
60.30; few 852-876 54.20-55.70.
HOLSTEIN STEERS: Part
load Good 650 pound at 52.25 and
small lot 946 pound at 49.50.
FEEDER HEIFERS: Small lot
Choice 329 pound at 65.50; Choice
400-500 58.75-65.50, small lot 498
pound at 65.25 ; 500-600 55.50-
58.00; few 600-618 at 52.30-56.25;
part load 709 pound at 54.00;
mixed Good and Choice 339-500
55.00-58.00; few 500-625 48.90-
52.90; few Good 484-533 49.50-
51.25.
consistent report that some
wholesale establishment will be
insufficiently stocked by a wide
margin.
Quotations for all fresh meat
classes unchanged from Wed
nesday
SELL * s>
YOUR )
butcher ,)
hogs
direct “ u
Now accepting Hogs on
Grade and Yield basis.
Ezra W. Martin Co.
Garden Spot Quality Meats
Call AL SHAFFER At
Lancaster, Pa
717-397-5113
Evenings (215) 779-3847
Futures Trading
August
September
October
November
December
January
’74
February 57.27 55.80
March
April
May
June
July
August
Trend - Cattle are Stronger, Hogs much Stronger, Potatoes are
Steady, Eggs much Stronger.
a-asked b-bid n-normal
Markets provided by Commodity Dept., Reynolds Securities, Inc.
Several years ago, I wrote a
summer column on how to cook
fresh corn out of doors. It was so
popular I'm repeating some of it
today. And just thinking about it
makes my mouth water.
It is surprising how many men
do not know how to cook corn
over an open fire, or charcoal. So
many are expert in charcoal broil
ing steaks, hamburgers, hot dogs
even chicken. Probably this is
because their wives are quite ex
pert at boiling corn in the kitchen.
But as glorious as com is
by any cooking means my fa
vorite is com cooked over char
coal, or when the fire has died
down to embers. So men, here’s
how it’s done:
Strip the Husks
Strip the husks to the end of
each ear but don’t tear them off.
Get rid of the silk and soak the
ears in cold water for a half hour.
Then drain the ears and brush
them with melted butter and
sprinkle with salt and pepper.
After pulling the husks up
around the com again, wrap each
ear in foil and twist each end
tightly to close.
You should turn each ear fre
quently and they should be done
to your taste in about 25 minutes.
What a delicacy. And you can
add more butter if you wish.
Speaking of butter, it has a
glamorous and ancient history.
Butter probably was first dis
covered by prehistoric herdsmen
When they poured milk or cream
into animal-skin bags and hung
U. S. Inspected Livestock Slaughter
Estimated Daily Livestock Slaughter Under Federal Inspection
CATTLE HOGS SHEEP
105,000 270,000 38,000
Thursday, July 26,1973
Week Ago
Year Ago
Week To Date
Same Period Last Week
Same Period Last Year
Lancaster Farming,'Saturday, Jujy 28,1973—3
(Closing bids as of Thursday, July 26)
Chicago Chicago New York
Cattle Hogs Maine
Potatoes
54.60 54.50
55.77 54.25
56.90 55.80
56.07 54.65 7.45
55.97 54.90
53.60
54.80 50.90
Doctor
in the Kitchen 19
by Laurence M. Hursh, M.D.
Consultant, National Dairy Council
BUTTER AND
SWEET CORN
them over horses, or camels, or
other domestic animals, the stride
of the animal agitated the milk
in the bags until butter was
formed.
It is believed this first happen
ed by accident but that once
tasted, butter was thereafter
made on purpose.
There are many references in
the Bible to butter. Hindus re
corded their fondness for butter
more than 3,500 years ago.
Butter is a rich source of vita
min A. It also contains vitamin D,
vitamin E, calcium, phosphorus,
sodium and potassium. The en
ergy value of butter is 33 calor
ies per teaspoon, the same as
margarine, but less than that of
cooking and salad oils.
In the U.S., virtually all com
mercially prepared butter is
made from pasteurized sweet
cream. The cream from more
than 10 quarts of milk is needed
to make 1 pound of butter. Mod
em cylindrical or barrel chums
are capable of producing as many
as 5,000 pounds of butter per
churn per hour.
Federal standards employ a nu
merical score that is based on
butter’s texture, flavor, and other
characteristics U.S. Grade AA,
the grade generally available in
most stores, has a score of 93.
Grade A butter has a score of 92,
indicating a slightly lower qual
ity. Grade B scores 90. Grade C is
89 and is used for commercial
purposes only.
115,000
116,000
413.000
450.000
437,000
Chicago
Freih Eggs
76.00
82.30
79.75
5.92 81.75
83.00
77.00
73.50
7.15
8.65
Rich In Vitamin A
176,000
41,000
267,000
34,000
1,067,000
766,000
156.000
157.000
1,070,000
135,000