California- i and
i ncy cheerleaders looked good.
Ugame was exciting and 1 hated to
ve it behind.
jut as the bands marched out to
jfield at halftime, it was time for
to march forward and press the
|ton which turned the TV set off
j thrust me back into the real
rid
t was New Year’s Day - the
ditiona) day for college football
wl games. The one I was watching
|S the classic contest in Pasadena,
lit, the Rose Bowl.
The real world I had to get back into
s that of a dairyman on a Penn
vama farm during a cold wintry
y Watching a football game in the
, r m comfort of the living room
in ng the middle of the afternoon
it doesn’t mix too well with milking
tie
Pulling my boots, jacket, and hat
[o place, I marched out the back
or into a brisk wind which was
ien with tiny particles of snow from
arby drifts. It enveloped my face in
refreshing, yet somehow rude
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manner, as it worked its way down my
collar and up sleeves. The reality of
the day became more pronounced
and thoughts of football soon
vanished.
'Everything was calm in the barn,
with just a few swirls of snow blowing
in through cracks in a window or
Teacher of Agriculture
Solanco Senior
High School
R.D. 2,80x24-A
Quarryville, PA 17566
DAIRY
FEEDING
717-733-2153
Arba Henry
door. It was a comfortable 55
degrees, just right for working. The
cows contentedly pushed the
silage around with their noses in
order to find a few more kernels of
corn. Their neck chains jingled in the
process and miniature clouds of
breath rose from their nostrils. The
'rom Local As Teachers:
w
IS?A
S?A
A recent government
survey indicates that almost
two-thirds of American
kitchens are potential
sources of food poisoning
because of unsafe practices
in preparing or storing food.
The risks are higher if the
cook is under 50, better
educated, and a member of
a family whose income is at
least $15,000 a year.
In a recent report by the
U.S. Department of
Agriculture, which surveyed
a scientifically-selected
sample of over 2,000
households, researchers
applied a high-risk
designation to 63 per cent of
the households because of
the chance of sickness due to
food contamination or
spoilage.
Up to 10 million cases of
food poisoning occur each
year in the U.S., according to
the Agriculture Department.
Consumer trust in
government inspection is an
indirect cause of
carelessness in the kitchen,
the researchers found. Many
homemakers mistakenly
believe that government
inspection prevents con
tamination of raw meat and
poultry. This is impossible,
since food-poisoning bac
teria exist in the en
vironment and in the human
body.
The survey revealed other
unsafe practices in
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Lancaster Farming. Saturday, Jan. 1,1977—61
pleasant aroma of a cow stable filled
the air.
Before long, the cows were grained,
the milking machines were hauled
out of the milk house, and strainers
were perched on top of the bulk tank.
For the next 90 minutes I’d be
carrying one milk bucket after
another for long yardage. Once in a
great while a cow would try for an
extra point of a field goal, using the
suspended milker for a ball. This was
reality.
Once done, there were calves to be
taken care of, cows to be bedded,
buckets to wash, and hay to be fed.
Then came a short hike through snow
and wind and another visit to the
bowl games - until I became too tired
to watch. And the button thrusting
me into the real world had to be
pressed again.
Nonetheless, many pleasant
.memories accumulated over the
years I spent on the farm and I
wouldn’t trade any of those ex
periences away if that were possible.
Have a New Year filled with hap
piness, success, and good health.
Thoughts iSil
* mm
in rassmg
American kitchens. Among
them: eating rare ham
burger; allowing cooked
foods to cool on the counter
before refrigerating; letting
meats, creamed salads,
casseroles, hors d’oeuvres,
and brown bag lunches stand
at room temperature for
more than two hours; tasting
food that is suspected of
being spoiled.
One reason for the ap
parently safer kitchens
among older, less-educated,
low-income families is that
they buy fewer large cuts of
meat, such as turkeys and
roasts.