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