—Lancaster Farming, Saturday, April 16. 1977 24 It’s nearly unchanged (Continued from Page 1] work around the clock, moving onto new customers in the middle of the night, (at two mph.) blowing their ear splitting whistles to waken the farmer and warn the neighbors that “the steamer is in the neighborhood.” Steamers also worked in the Fall. However, autumn work only lasted for about two weeks. Little has changed since then. A few things have been altered to account for the “progress” of the past 50 years. In the place of coal, oil is now burned to heat the water in the indomitable iron boilers which have been mounted on the beds of trucks for easier transport. And, instead of doing two pans together for 20 minutes, today’s steamer does one pan at a time for seven-and a-half minutes. But. basically, that is where the differences stop. Paul G. Nolt, Mount Joy Rl, is a present day steamer who concentrates mainly in the Manheim, Mount Joy, Lititz, and East Petersburg areas. This week was his last for Spring steaming, having run a little later than planned due to rainy weather. Nolt has owned and operated his rig for 11 years, having bought it from his brother, John, who ran it for three years after purchasing it from his grandfather. “Grand dad had it tor about 10 years, so all together we’ve * been steaming for 24 years,” Nolt recounted. Of those 24 years, Nolt has been Involved with it since he was a 16-year-old, when he helped his grand father. Originally, the steamer had been a traction engine which was later pulled by a tractor when gasoline engines were invented, and then, in 1958, the Nolt’s mounted it on a truck. About 20 years ago they changed over from coal to oil. Nolt’s schedule is about the same as the early The day this picture was taken, Nolt Petersburg. T. Hershey Rohrer, Jr., was steaming at the farm of T. helps Nolt change the pans. Hershey Rohrer, State Road, East steamers. In the Fall, he works for about two weeks during the day. He usually begins about November. Then, in Spring, he begins in the middle of March and runs through to the second week of April, depending on the weather. “My wife, Arlene, sets up the route,” he explains. He also notes that there is one prime week during the Spring in which he runs 24 hours a day, excluding Sunday. To do this, he has a relief man, Mervin Rutt, Mt. Joy, -to help. “We don’t always run a week straight,” Nolt ex plains. “Usually, there will be some rain in there somethere, and then you can’t steam.” Steaming requires loose, worked ground, and rain packs it too solidly for the steam to penetrate. Usually, Nolt calls his customers a few days in advance of his arrival so that the beds can be prepared. For steaming, the beds are either disc harrowed or roto tilled a few days prior to sterilization, depending on the ground condition and the weather. The beds are worked about six-and-a-half inches down and are left to dry. V > Paul Nolt changes the steaming the other remains in place holding hose from one pan to another. Each the heat for an extra seven-and-a-half pan steams for seven-and-a-half minutes, minutes, and while one is steaming, Nolt’s apparatus has two pans six by eight-and-one half feet in size. He places one pan on one bed and a second on an adjacent bed. Then, he steams one pan at a time for seven-and-a-half minutes, heating the ground to 180 - 190 degrees F. While the second pan is steaming, the remaining pan stays in place, holding the heat in for an extra seven-and-a-half minutes. To do this, the steamer has about 115 - 120 pounds of pressure in the boiler, takes [Continued on Page 36] Over the years, one thing about Mol-Mix never changed. Quality. From the first day that Mol-Mix® was made, the people at National Molasses made it with quality ingredients . . . because they knew a better-quality supplement would mean more net profit for the cattlemen who used it. Today, instead of decreasing or eliminating these quality ingredients because of shortages and higher costs, Mol-Mix has maintained the same level of quality that has made it the liquid leader. BUFFERED RELEASE IS JUST PART OF OUR QUALITY STORY Occasionally, somebody finds out about one of our unique features and gets really excited about it. For example, our buffered release of urea ammonia, heralded by other supplements as a brand-new innovation, has been in Mol- Mix for years to improve its protein-building efficiency. And our performance-proven ingredients, like corn distillers solubles, con densed fermented corn extractives, phosphor ic acid, and ammonium polyphosphate, have yet to be included in most other supplements! Stop in soon. We would like to demonstrate the dramatic results that Mol-Mix can bring to your herd in terms of performance and profits. We’re not talking about something that will only add to your supplement costs .. . we’re talking about the bottom tine. Mol-Mix* liquid supplements See me now. JOHN Z. MARTIN New Holland R No. 1 Phone 717-354-5848
Significant historical Pennsylvania newspapers