Lone. DHIA Report
IContbHMd from Pap 16] *
Sam & Allen Krdder
Betty GrH
Lloyd S. Lefever
52 GrH 5-10
Harold L. & Don Bluer
Rose RH 7-1
Aaron Lapp Jr.
Jane RH
John E. Hastings
Gem RG
Samuel F. Sauder
Dewdrop RH
Harold M. Shenk
Bonanza RH
\
H
BEWARE OF THE
ENERGY HOG!
End-of-the-season bargain time is approach
ing, with the promise of big, big savings on air
conditioners. But a low, low purchase price
could mean high, high operating costs.
That’s why we’d like you to know about
EER The Energy Efficiency Ratio. EER
gives you some idea how much it will cost to
operate your new air conditioner.
All you do to figure out the EER is divide
the power the air conditioner consumes
(the number of watts it takes to run it) into
the cooling capacity (the BTUs it puts out).
If the unit uses 800 watts to produce 8,000
BTU, you simply divide the watts into the
BTUs and come up with an EER of 10 Now
EXAMPLE:
the higher the EER, the cheaper the unit is to
operate. An EER of 5 is very poor, an EER
13,925
13,580
16,374
14,194
11,795
8-10
20,377
305
16,921
800 WATTS 18,000 BTU’S
Herd Summary
Avenge Daily Production Per Cow
DAYS
ON NO.
MEED TEST COWS
Henry E. Kettering
RH 29 49.3
Clam P. Bollinger
EH 32 46.6
Fred Crider
EG 34 41.8
Jacob S. Dienner
EH 29 32.0
C. Robert Grelder
R&GrH 28 68.1
Henry & Paul Martin
RH 31 29.0
Elmer E. Kauffman
R&GrH 32 31.9
628
626
626
625
625
erßcrga in
g cmm
of 11 is top-notch. The air conditioner with an
EER of 5, by the way, can cost twice as
much on your electric bill as the one with an
EER of 10.
If you’re thinking about cashing in on one
of those seasonal bargains on air conditioners,
we’ll be glad to tell you more about EER. In
fact, we’ll send you a list of EER ratings on
all the popular makes and models of air
conditioners. Just drop a line to:
10 EER
A real bargain air conditioner is ,one with a
low price tag and a high EER. Checking out
the EER while checking out the price tag
can save you money and help conserve
precious energy.
PP&L
COW DAYS
IN MILK
M.l 50.8 4.0
91.8 52.5 3.8
107.1 43.8 4.8
93.1 58.4 3.4
90.8 53.0 3.7
93.0 49.2 3.8
87.3 50.7 3.7
Art Van Horn
PP&L
2 North 9th Street
Allentown, Pa. 18101
FAT
LBS.
%
TEST
MILK
LBS.
2.04
2.01
2.01
1.97
1.94
1.88
1.87
Lancaster Farming, Saturday, August 17,1974—17
Lancaster Mennonite Hospital
R&GrH 28 93.9 93.5
Henry B. Leaman
29.8
R&GrH 29
Lloyd H. Ranck
RH 29 48.6
Herbert & Rhelda Royer
52.4
RH 31
Rufus G. Martin
RH 30
John P. Lapp
23.9 85.5
R&GrH 38 37.3
Maurice F. Welk
R&GrH 30
Paul B. Zimmerman
RH 34 32.7
Harry L. Troop
RH 28
76.0 93.9
40.3
FACTS
FOR
DAIRYMEN
. by
N. Alan Bair
Assistant
County
Agricultural
As “ l / A
Clean Feed and Water
We humans have some
strange ideas in what we like
and don’t like and in what we
think is right and not right.
We pass this off, as being
“human”. Even though we
may be just a little strange
at times, generally we use
our ability to reason in
making our judgments.
Have you ever walked into
the barn on a hot afternoon
and been tempted to take a
quick dunking in the
watering trough? Sure looks
inviting. On the other hand,
have you ever hesitated in
putting your hand into a
water bowl to make an ad
justment because it was so
filthy? We pamper ourselves
by demanding that our food
and water be almost sterile,
but what about the food and
water for the cows that are
producing nature’s most
nearly perfect food!
Dirty feed and water can
be a major contributor to
lowered production and
increased disease problems
in a dairy herd. Stall bams
with in-bam feeding and
loose housing with bunk
feeding both have their dirty
water and feed problems.
The most serious problems
generally occur in free stall
barns. A badly fouled
community water fountain
does not affect just one cow,
but the whole herd. Silage
bunks are notorious for the
rotten and moldy feed they
- t
m
i'Xl
At farrowing
time, she’ll
need some
extra help...
AND SHE'LL GET IT WITH OUR
WORM 'N GERM PROGRAM
* TRAMISOL in the feed
just before farrowing knocks
out the four major lung
and intestinal worms
i* AUREO S*P 250 fights
diseases rhinitis,scours and
cervical abscesses right
through the farrowing
per,od /^3SSa./\
f ■——<"«wn)
\ MmSk \tBRV
\ W \/
Call us
today
STEVENS FEED MILL,
INC.
Stevens Pa
Ph 215-267-2150 or 717-733-2153
49.7
46.7
98.6
50.6
89.7
84.4
46.3
48.8
91.3
44.3
48.2
44.6
75.4
48.0
93.0
contain in many free stall
operations.
Silage and water are not
the only concerns. Grain bins
should be inspected and
cleaned thoroughly when
they are empty. Masses of
moldy feed in bulk grain
handling facilities facilitate
growth of molds. This mold
not only affects palatability,
but actually produces
toxicity in the feed.
Let’s give our cows the
same considerations we
demand ourselves, clean
feed and water served in
clean containers.
Using Bacteria Counts
Many dealers and
cooperatives are having
Preliminary Incubation
(P. 1.) bacteria counts made
on samples of raw milk.
Their purpose is to improve
keeping quality of both raw
and pasteurized milk.
Your initial raw Standard
Plate Count should be less
than 10,000 per ml. Good P.I.
counts are not much higher
than this, and certainly
below 50,000 per ml. If your
P.I. count is over 100,000 per
ml., start looking for the
cause. You have a problem
with inadequate cooling or
improper sanitation. Your
problem could include slow
cooling or temperatures
above 40 degrees F., poor
udder washing practices,
failure to thoroughly clean
equipment twice each day,
and neglecting to sanitize
equipment before each use.
Cows in late lactation or
those with udder infections
usually do not cause high
bacteria counts. Sanitary
practices or the lack of them
cause bacterial problems.
To improve raw milk
quality and prevent high P.I.
bacteria counts, consider
these milking management
tips:
1. Use a sanitizer solution
for washing cows’ udders.
Use paper towels or cow
cloths (not a sponge) to wash
and dry the udder and teats.
2. Wash all milk handling
Equipment after each use.
3. Sanitize all milk contact
surfaces with a chlorine or
iodine sanitizer solution.
Proper strengths are 200
ppm chlorine or 25 ppm
iodine. Do this just before
using the equipment and not
after cleaning.
4. Cool your milk to 40
degrees F. or below within
two hours after finishing
milking. Blend temperatures
should not exceed 50 degrees
during the second and
subsequent milkings.
Less frequent processing
and delivery of milk means it
is older when consumers get
it. In addition to price, poor
taste and poor keeping
qualities have caused a
decrease m sales. Good P.I.
counts and taste will help
maintain fluid milk sales.
1.86
1.86
1.86
1.84
4.0
1.83
1.83
1.82
1.80
1.80