—Lancaster Farming, Saturday, November 23, 1974
48
From Local Ag Teachers:
Ronald J. Althoff
Thoughts In Passing
By: Ronald Althoff
Agriculture Instructor
Splanco High School
Being a teacher of
agriculture is a very
rewarding career. Teaching
agriculture is not an eight to
four job. I recently spent
nine days and eight nights
with six FFA members on a
round trip to Kansas City,
Missouri for the National
FFA Convention. We
traveled in excess of 2,500
miles. One might ask, “what
is so special about a trip to
Kansas City.”
If you are a high school
student and a member of the
FFA, the trip to Kansas City
might be a highlight of your
life. For many FFA mem
bers it is the first time they
are away from home for any
length of time. The trip is an
opportunity to see a different
part of the country and the
agriculture there. It is also a
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Thoughts
in Passing
chance to meet many in
teresting people. It is an
opportunity to have some
freedom in a big city,
probably for the first time.
The educational value of
the trip is almost limitless.
Besides the things such as
the Indianapolis Speedway,
the Arch at St. Louis, the
Ralston Purina Research
Farm, and the Harry
Truman Library and
Museum. The education
doesn’t stop here, with the
sightseeing. The students
had some new respon
sibilities. They had to budget
the money they had so that it
would stretch for the entire
trip. They had several times,
for short periods when they
were free to' do as they
pleased in Kansas City. As a
teenager in a large city,
what to do with free time can
be a challenging question.
The students also had an
opportunity to meet other
young people, from different
parts of the country. An FFA
member from a 2,000 acre
wheat farm in Kansas has a
different opinion of the
Russian grain deal than a
Lancaster County boy from a
farm that milks 75 dairy
cows.
The National FFA Officers
were in charge of the con
vention. The chance to hear
these young men speak and
conduct a meeting was an
inspiring one for myself as
well as the boys in at
tendance. Of course the fact
that President Ford,
Secretary of Agriculture,
Earl Butz, and other
distinguished guests at
tended the convention made
it even more memorable.
After seeing these young
agricultural leaders per
form, one can only have
complete admiration for the
outstanding job they are
doing. I think it was easy to
see the way in which the
FFA is developing
agricultural leaders for the
future of our nation.
There were over 17,000
registered members and
guests at the convention. Of
course these were only a
representation of the
thousands of FFA members
across the country.
However, it 'was a con
spicious group of well
behaved, polite, and
responsible young people.
While in Kansas City, I was
happy to see only a few
people wearing FFA jackets
displaying that undesirable
habit of smoking. The
language and morality
displayed by these young
men and women were
beyond reproach. They
showed respect for the
teachers and all the adults
attending the convention.
Throughout the trip I
heard many favorable
comments about the
behavior and appearance of
the FFA members I was
traveling with. These
comments were heard from
other teachers, from people
in restaurants, from tour
guides, and from motel
owners.
In conclusion I would like
to say, maybe the hair is a
little shorter and the clothes
a little neater but I am very
proud to be associated with
members of the FFA.-
Order
Up 17 c
The base milk price was
$8.65, excess was $6.91, and
the butterfat differential was
7.9 cents.
Producers shipping to
plants located within 55
miles of Philadelphia
receive an additional .06 per
hundredweight.
Butterfat differential is 7.9
cents per point above or
below 3.5 percent.
The October uniform price
for base milk in federal
Order 4 increased 17 cents
from the previous month.
Excess milk showed an
increase of 13 cents, ac
cording to Andrew A.
Marvin,, Ephrata, fieldman
for Interstate Milk
Producers Cooperative.
In comparison to October
levels one year ago base
milk was unchanged and
excess decreased 20 cents.
The weighted average
price for the market was
down 8 cents a hun
dredweight compared to Oct.
1973.
“Don t BBUY A PIG IN A
POKE!" A "poke" is a
colloquial term for a bag.
This common expression
advises buyers to buy only
after looking at the mer
chandise. To give you a
better look at the bacon you -
buy, the U. S. Department of
Agriculture has a regulation
that requires all bacon
packages to have a tran
sparent area at least l-%
inches wide revealing at
least 70 percent of the length
of a representative slice. To
meet this requirement,
many bacon packages have
a new “back window;” some
simply show a full slice in a
front window. Here’s what
you should look for when
looking through the window:
Look at the representative
slice in the window to see
how much lean and fat it
contains. These drawings
show slices with different
amounts of lean. Select
according to your taste, but
remember that most of the
bacon produced has a lean to
fat ratio about like slices two
or three.
Do you like your bacon
crispy? or chew?
Distribution of lean,
thickness of slice and
cooking time are factors that
determine whether bacon
will be crispy or chewy.
When fried, bacon with
several strips of lean
distributed throughout the
slice in fewer but larger
sections will tend to be more
chewy. Slices five and six
show the same amount of
lean distributed differently.
Here again, select according
to your taste.
Paprika
Paprika should be sweet plus
it should add a vibrant red to
your dish but it shouldn’t taste
too strong.
4 Milk
in Oct.
pounds of producer milk was
pooled in Oct. of which 66.47
percent was sold as Class I,
showing an increase of 3.13
percent of deliveries made in
Sept., and a 1.58 percent
decrease under Oct. a year
ago. 7662 Order No. 4
producers provided 12.48
million pounds per day to
dealers during Oct.,
averaging 1630 pounds per
day per farm. Total value of
producer milk was set at
$32,526,066.61 for the month.
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Don’t Buy A
Pig In A Poke
Thick slices-unless cooked be buying what is called
longer-wili be chewier than ‘fresh side pork,” and It
thin or very thin slices. A would taste like other fresh
one-pound package of bacon pork cuts rather than like
tot average thickness usually bacon,
contains 20 to 22 slices. A To make bacon, pork sides
one-pound package of thickly are trimmed, and squared,
sliced bacon usually contains Then they are cured In a
12 slices. brine mixture consisting of
Bacon is commonly sold in salt, sugar, and sodium
one-pound single packages, nitrite and nitrate. After
However, it is available in curing, the sides are hung on
two-pound packages or the racks called “bacon trees”
smaller 12-ounce or half and taken to a smokehouse
pound packages. When where smoke from a hard
comparing prices, check the wood such as hickory or
we'ght of the package, apple adds its characteristic
Bacon is also sold unsliced- aroma and flavor,
and usually with the skin not After it comes out of the
removed. This is referred to smokehouse, the bacon is
as “slab bacon.” chilled and “formed” so that
Some bacon buyers might finished slices will come out
be surprised to know that nice and even. Then the
bacon comes from a pig’s slicing machine cuts the
side that is processed in a formed side into slices of
special way. If you were able uniform thickness, after
to buy meat trom a porx siae which it is packaged as the
that hadn’t gone through this product we all know as sliced
special process, you would bacon.
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