Read Home on the Range. the best helper any farmer can get One of the friendly people at the Friendly First is Bob Badger - President of the Friendly First Farm Loan Corporation. Bob’s a native of the area - lives on State Street in Quarryville with his wife and two children talks farm lingo and understands the problems that beset today’s farmer. He’s a Vice President of our Installment Loan Department and is a long-time expert at solving money needs for farm maintenance ... new equipment and stock ... plus all the other requirements that keep your farm a profitable operation. Funds are now available for any and all agricultural needs. If you need help, come in and talk things over with Bob - the best helper any farmer can get! Give him a call at SB7-8611. The Friendly First FARM LOAN CORPORATION THE BANK THAT ALWAYS HAD NO-SERVICE-CHARGE CHECKING ACCOUNTS STRASBURG EAST KING STREET WILLOW STREET 687-S6ll LANCASTER 464-3421 397-4732 '*S a subsidiary of HKje First TLcdionci (&onk oft Stn-oAbung, I Continued from P«|i 3B| LaVeme pointed out that goats can share a pasture with cows, but the fence must be tighter to keep the goats restricted. Goats kid once a year, and LaVeme says she tries to have her breeding program arranged so that she has a good milk supply year round. The gestation period for a goat is 5 months, and multiple births are common. This spring she had three sets of triplets, but twins are much more common among goats. It is best, LaVeme says, never to let a kid nurse its mother, but to feed it colostrum by bottle. She uses a “lamb bar" to feed several kids at once. La Verne iue> or sells most of her goat milk. But for that milk which isn’t sold she makes goat cheese. And goat cheese, she said, is the only cheese she uses. Making the cheese is not hard, but "it is time con suming." She makes it in her kitchen and she says, "It is almost the same as making Swiss cheese." In fact, when she first wanted to start in the cheese making business, she got some advice from one of the former owners of the Lancaster County Swiss Cheese plant near her. It takes about a gallon of milk to get a pound of cheese, and LaVeme estimates that she makes about 4-5 pounds of cheese weekly. Her utensils are not large. Indeed, they are ordinary household items. Her “form" is a household bleach bottle and die uses wooden rounds, and muslin or cheese cloth. BUCK 214-4175 MEMBER FDfC Golden Guernsey Club The Lancaster County Golden Guernsey club met on June 3 at the Raymond Witmer residence. A practice judging contest was held during the meeting. Witmer explained the workings of the judging contest and gave pointers on dairy cattle, Mary Ellen Bitter was first in the contest with Rose Mary Witmer placing second. During the business meeting it was decided that the club would take a trip to the shore on July 14. 111086 wishing to go on the trip should let the secretary know by June 20 so that transportation can be arranged. Connie Balmer News Reporter TRY A CLASSIFIED WM. PENN PAVING COMPANY KENNETT SQUARE, PA 215-444-0630 DISTRIBUTORS and APPLICATORS for SEAL-MASTER A Protecting Surface Treatment That Prevents GAS - OIL - SALT - WEATHER & OXIDATION DAMAGE. At the Same Time It BEAUTIFIES YOUR PAVEMENT. v* WM. PENN PAVING COMPANY You SDOLLARSS on Maintenance Cost For Your Driveway or Parking Lots. MAIL OR CALL 215-444-0630 FOR FREE ESTIMATE. U DRIVEWAY □ PARKING LOT □ BOTH WM. PENN PAVING COMPANY, INC. 441 BIRCH STREET KENNETT SQUARE, PA 19348 NAME STREET CITY _ TELEPHONE NO Lancaster Farming, Saturday, June 14.1975 She readily admits that each of her cheeses varies a little, and she says that the difference in the outcome is a result of differing heating temperatures in the beginning stages. The first step in making cheese is heating the milk in a water bath to 88 degrees Fahrenheit. A bacteria starter must be added during this initial step to make it work. The proportion is one cup of starter to 5 gallons of milk. When it reaches 88 degrees lift the milk out of the water and add rennet. LaVeme uses liquid rennet and it takes 1 teaspoon to 5 gallons of milk. Allow the milk to stand for 20 minutes and then heat it again. This time the temperature should be between 98-106 degrees, and it must be stirred constantly. Again, the milk should be heated in a water bath, and LaVeme says it will take between 10-20 minutes to reach the proper tem perature. She says, "One hundred and two-104 degrees makes good cheese, and the slower the milk is heated, the better.” Now the milk must be strained through a cheese cloth and set in the mold. It must be left in the mold for 24 hours, but should be turned once in the first hour. After 24 hours, it must be soaked in salt water, with the ration of salt to water being two to five. Soak it for one hour. Hie cheese must now be stored at 70-72 degrees for 2-4 weeks. Hie cheese should be turned daily to keep the rounds even, and if there is mold on the cheese it can [Continued on Pa«e 40] 39
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