AUTHORIZED ALLIS CHALMERS
DEALERS PRESENTS
“Spring into
Summer" Program
ALLIS-CHALMERS LAWN
and GARDEN TRACTOR
PURCHASE ANY ONE OF THE FOLLOWING:
SCAMP 5
SCAMP 8
HUMESTEADER 6
HOMESTEADER 6
HOMESTEADER 7
ALL 400 SERIES TRACTORS -
With the Purchase of Any One of the Above
Listed Units,
YOU WILL RECEIVE FREE FROM US
One Black & Decker Model No. 8290
Convertible Cordless
Electric Grass Shears
Retail Value $24.99
Program Dates - April 15,1974 thru June 21,1974 "
Grumdlt Form Service Nissley Form Service
Quarryville Pa Washington Boro Pa
Roy H. Such, Inc. L. H. Bruboker
Rphrata R D 2 l-ancaster. Pa
A BHM Form Equipment, Inc.
Annville R D I. Pa
JCiA> We're gonna open your eves!
ALUS-CHALMERS 93 r * J
£5- AUTOMATIC TEAT-CUP DEIACHE
O The milker unit is shown retracted, and
out of the way, for a full view of the udder
CARL L SHIRK
RDS, Lebanon, Pa.
After the operator prepares the udder
and puts on the milker units . the rest
is automatic An electronic sensing de
vice constantly watches the milk flow
Thirty seconds after the milk flow drops
below % pound per minute the vacuum
shuts off The milker unit is gently re
moved from the udder A hinged support
arm quietly retracts the unit out of the
operator’s way ready for milking the
next cow
The electronic sensing device helps
prevent over-milking a cause of teat
and udder irritation It also helps pre
vent under-milking a condition which
can lower milk production and cost you
money
There is no danger of electric shock
from the Detacher as all controls are
solid state and operate on low voltage
In the event of an emergency the milkers
may be operated manually
The Detachers, along with the entire
milking system, are washed in-place For
further information see your nearby Dan-
Kool Bou-Matic dealer
Colebrook Rd.
EYE IN THE SKY
ica’s Skylab passes overhead
circling the earth 270 miles in
to space. For over six months,
successive space stations have
proved that humans can live
and work in outer space. They
are man’s first foothold in
space, his first outpost.
At first, it seemed Skylab
might never achieve its scien
tific goal. A launching ac
cident tore away part of the
protective shielding, and a
special awning had to be rig
ged by the first spacemen on
board. Fortunately this giant
space laboratory was saved
for mankind. Its 118-foot hull
is loaded with sophisticated
sensors and cameras aimed at
the sun and the earth. Some
of Skylab’s out-of-this-world
pictures have been given space
in an historic pictorial pub
lication: LIFE Special Report,
“The Year in Pictures-1973.”
Available- at newsstands, it -
also includes other important
pictures of the news-makers
and events of the year gone
by, and makes a perfect keep
sake of one of the most
historic and challenging peri
ods Americans have ever lived
through. The Special Report
contains personal pictures of
the President, movie stars,
world leaders and everyday
people.
It also includes one of
Skylab’s breathtaking X-ray
shots of the sun, which show
ed scientists there’s much
more turbulence on that life
giver than they had supposed.
More down-to-earth pictures
charted typhoons in the Pa
cific, detected forest blight
in Washington, and yielded
some of the most breath
taking aerial landscapes ever
seen--such as 5,000 square
miles of American desert.
VACUUM SHUTS OFF AFTER
MILK FLOW STOPS
MILKER UNIT IS GENTLY
REMOVED FROM THE UDDER
HINGED SUPPORTING ARM
SMOOTHLY AND QUIETLY RE
TRACTS UNIT OUT OF THE WAY
Phone 867-3741
SMITE SCALLOPS THE FRENCH PROVINCIAL WAY
In France, scallops find
their way into u variety of
hors d’oeuvres, second
courses and light main
dishes. Just how they are
prepared depends on the re
gion where they are found.
In the north they might be
baked in a creamy wine
sauce; in the south, they arc
probably sauteed in garlic
and oil.
The South of France or
Provence, a favored vacation
spot since Roman times, is
the home of some of the
finest food in France. Like
other lands of the northern
Mediterranean, its cooking
is based on garlic, oil and
tomatoes, and is generally
more highly flavored than
northern France This recipe
for Scallops a la Provencale
is a typical treatment for the
shellfish which are sauteed
in a fragrant mixture of
onion, garlic and oil
In Provence, the people
have been shaped by inva
sions of every race around
the Mediterranean. Even its
cuisine shows a marked Ital
ian influence to the east,
where pungent herbs and
strongly flavored oils are
preferred, while the more
delicate flavors of Spain are
seen in the west where herbs
are used with subtlety and a
lighter cooking oil peanut
oil is preferred.
Peanut oil has long been a
favorite of French chefs who
like its delicacy and light
ness. Planters Peanut Oil
actually enhances the flavor
of other foods while never
leaving a taste of its own. In
addition, peanut oil offers
special advantages for sau
teeing and deep frying be
cause of its high smoke point.
The early Chinese believed a solar eclipse was caused by a great dragon attempting to
swallow the sun. On such occasions they would go out into the streets and set up a
terrific din to frighten the monster away. It never failed to bring the sun back.
ONLY DARI-KOOL BOU-MATIC
TEAT-CUP DETACHERS
SHENK'S FARM SERVICE
RD4, Lititz, Pa.
Lancaster Farming, Saturday, April 27,1974—15
Scallops a la Provencale are sauteed in a mixture of garlic,
onion and peanut oil for authentic South-of-France flavor.
Serve them as a main dish with a green salad and cruslj
bread.
SCALLOPS A LA PROVENCALE
cup Planters Peanut Oil
1 pound scallops
2 tablespoons minced onion
1 small clove garlic, minced
teaspoon salt
generous dash pepper
1 teaspoon chopped parsley
Lemon wedges
Measure Planters Peanut Oil into skillet. Add scallops, on
ion, garlic, salt and pepper. Cook over medium heat, stirring
occasionally, until scallops are done, about 5 minutes. Garnish
with parsley. Serve with lemon wedges. Makes 4 servings.
Phone 626-4355