* V’j
v. V-
rhe grand champion market hog, owned by Jay Bomgardner, sold to Hatfield
eking Company, Hatfield. The 214 pounder sold for $2 per pound. Jerry
■mens, (left) buyer for Hatfield, stands with Jay and the top selling hog, at the
ianon County 4-H baby beef and market hog round-up and sale.
' • Osh
♦Jr {
VrC r
a*
* \ v
(Continued from Page 34)
sold his 232 pounder for 86
cents a pound. Ebersole
Pontiac of Lebanon was the
successful bidder. Bonnie
Arnold of Lebanon R 7, sold
her hog to Hatfield Packing
Company. Hatfield was the"
top bidder on the 220 pounder
at 71 cents per pound. Jay
Bomgardner got 72 cents per
pound for his 200 pound hog.
Balsbaugh Insurance
Company, Schaefferstown,
was the top bidder.
H:3
The 18 steers that sold
averaged $69.5 per hundred
weight, compared to last
years $56.97 per hundred
weight. Hogs averaged
$71.92 per hundred weight,
up considerably from last
years $58.90. 'Forty-eight
hogs sold. The auctioneer
was Harry Bachman, of
Annville. Gary Dean, of
Strasburg Rl, judged the
beef and swine type show.
Dennis Grambine, Myer
stown, judged the fitting and
showmanship contests.
The following is a list of
the show results:
Class 1-1. Jay Berngard
ner, Annville R 3; 2. and 3,
Lee Garrison, Paymyra R 2;
4. Jodi Kreider, Lebanon Rl;
5. Elaine Houser, Lebanon
R 5.
Class 2 -1. Jay Bomgard
ner; 2. Edwin Houser,
Lebanon R 5; 3. Gary Mase,
Lebanon; 4. Edwin Houser;
5. Scott Eckenrode, Camp
belltown.
Class 3-1. Jay Boiggard
ner; 2. Tom Arnold, Lebanon
Nestor Martin Coal Slaves
ri
• Efficient
• Long Burning
• Economical
• Thermostat
Controlled
Four Models - Seven Sizes - To Choose From.
SMOKETOWN SAW SHOP
(Andrew Beiler)
196 Eastbrook Rd., Smoketown, Pa. 17576
Bomgardner sweeps
4-H round-up
Market Hogs
■* K
Hk
RUSTIC MANOR
Lancaster Farming, Saturday, December 30,1978
R 7; 3., 4., and 5. Jodi
Kreider.
Class 4 -1., 2., and 3,
Bonnie Arnold, Lebanon R 7;
4. Jay Bomgardner; 5,
Elaine Houser, Lebanon R 5.
Class 5-1. Edwin Houser;
2. Bonnie Arnold; 3. Elaine
Houser; 4, Gary Mase; 5.
Tom Arnold.
Class 6-1, and 2. Tom
Arnold; 3. Scott Eckenrode;
4. Edwin Houser.
Champion Market Hog v
Jay Bomgardner
Reserve Champion Hog
Tom Arnold
Champion Swine Fitter
Tom Arnold
Reserve Champion Fitter
Lee Garrison
Champion Swine Showman
Tom Arnold
Reserve Champion
Showman
Lee Garrison
Baby Beef
Lightweight - 1. Judy
Early, Lebanon; 2. Mark
Deaven, Fredricksburg Rl,
Light-heavyweight - 1.
Tom Arnold; 2. Chris Pat
ches; 3. Paul Miller,
Lebanon; 4. Bryan feberly,
Newmanstowi} Rl.
Heavyweight -1. Jay Bom
gardner; 2, Terri Schaeffer,
Myerstown; 3. Dorene
Eberly, Newmanstown Rl;
4. BonnieAmold.
Buddy Steers -1. Jed Hoff
er; 2. Jay Bomgardner; 3. J.
Paul Miller; 4. Dorene
Eberly; 5. Judy Early.
Grand Champion Baby Beef
Jay Bomgardner
A rustic dark grey
stove & fireplace
combination featur
ing a Pyrex glass
door.
Maximum heat
output 60,000 BTU
or 17,000 Cu. Ft.
• Interior Storage
Bin or Hopper
• Top Loading
• Glass Door
• Heat Exchanger
• Burns Buckwheat or
Pea Coal
Reserve Champion
Baby Beef
x Tom Arnold
Champion Beef Fitter
Jay Bomgardner'
Reserve Champion
Beef Fitter
Tom Arnold
Champion Beef Showman
Jay Bomgardner
Reserve Champion
Beef Showman
Tom Arnold
A"Mealtime
rTMagic
EXOTIC BEGINNINGS
The truly elegant 'meal be
gins with hors d’oeuvres—the
perfect appetizers or accom
paniments for -before-dinner
drinks.
To prepare a selection that
will please every guest, add
a different twist to your
traditional vegetable or
meat tidbit favorites For
example, the agreeable flavors
you’ll find in the booklet
‘“Round The World With
Champale. .The Internation
al Hors d’Oeuvres Recipe
Experience,” available from
Champale, Recipes, Dept. G.,
Trenton, N J 08611, for 25 <t
postage and handling can
bring the color and excite
ment of foreign lands to your
parties
You can add a touch of
sophistication, too, serving
Champale, Extra Dry or
Pink, or using Champale to
make a tasty Sate like “Sate
Javanese” from Indonesia
SATE JAVANESE
3 chicken breasts, skinned,
boned, and cut into
1-inch cubes
Marinade
1/2 cup Pink Champale
Malt Liquor
2 tbsp. Giroux Lime Juice
1/2 tsp. salt
1/2 tsp. ground ginger
1 garlic clove, crushed
Peanut Oil
Sauce
1 tbsp. peanut oil
1/4 cup scallions, chopped'
1 garlic clove, chopped
1 cup chicken broth
1/2 cup Pink Champale
Malt Liquor
1 tbsp. Giroux Lime Juice
1/2 cup peanut butter
2 tbsp. soy sauce
1/4 tsp. red pepper flakes
Place chicken cubes in non
metal container with all the
marinade ingredients, except
oil. Let stand 1 hour. Thread
2 or 3 pieces of chicken on
small skewers. Brush with oil
and broil 5 minutes, turning
occasionally. To make sauce,
heat oil in pan; saute scallions
and garlic until transparent.
Add next ingredients. Blend
well. Heat and serve with
Sates Insert skewers into a
pineapple garnished with Raf
fetto Kumquats. Makes about
24 Sates.
39