—Lancaster Fanning, Saturday, November 17,1979 34 Lancaster capon roundup BY DEBRA STRICKLER LANCASTER - Tim Hostetter was prepared for the Thanksgiving holiday a week ahead of schedule. He had already dressed his capon and it appeared ready for the oven and later a Thanksgiving feast. In fact, Tim had dressed two capons so perfectly that he won the grand cham Tim Hostetler and Jim Hess hold the trophies they received at the Lancaster County capon roundup. Tim, left, had the two champion capons while Jim exhibited the two reserve champions. CUSTOM APPLIED NITROGEN Use the “Pros” - Fast, Efficient, Effective w 4 • Shown above left to right is Don Baldwin, Representative of Dow Chemical Co, Kent Fritz and Mike Bitner - Salesmen for Organic Plant Food Co. ONE CUSTOM APPLICATION GIVES YOU ALL THIS: 1. “COLD FLO” AMMONIA APPLIED FROM 100 TO 250 LB. NIT. 2. N-SERVE APPLICATION WITH NITROGEN • Reduces Denitrification • Increases Nit. Efficiency • Increases Fall Application Time 3. CUSTOM FALL CHISELING • Ideal for Corn and Other Crops 4. AMMONIA APPLIED PROPERLY IN THE FALL IS AS EFFICIENT AS SPRING APPLIED N. ★ CALL OUR REPRESENTATIVE NOW TO LINEUP YOUR WORK 4telSll ORGANIC PLANT FOOD CO. Kiwanis sponsor pionship at the county capon roundup held m the Elks Club, N. Duke Street, Lancaster. The annual affair is sponsored by the Kiwanis Clubs of Lancaster. Mr. Herb Jordan, Penn State poultry specialist judged the 17 exhibitors’ capons. Taking the championship FALL TILLAGE AND with his two 11 pound capons was Tim Hostetter of R 1 Manheim. Three years ago, in his first year of competition, Tim had also won the championship. This year he raised 50 capons as a member of the Manheim Township Com munity Club. North of Rt 23 West of Rt 272 and Counties KENT FRITZ South of Rt. 23 East of Rt. 272 and Chester County MIKE BITNER 2313 Norman Rd., Lancaster, PA Ph; (717)397-5152 COVERAGE AREA Tim is the 15 year old son of Jay and Martha Hostetter. The reserve honors were awarded to two 12 pound capons exhibited by Jim Hess of R 1 Manheim. This was his first year as a 4-H member in the Lititz- Manheim ( luo He raised 25 capons for his project. Jim is the 10 year old son of James and Sue Hess. His capons were dressed m the basement of his grand parents’ home, Mr. and Mrs. Mervm Peifer. Peifer has been a 4-H leader for 25 years. He has a special interest in the capon projects and has assisted many 4-H’ers in their projects. The top placmgs also in cluded Jim Kreider, R 5 Manheim - third; Jeff Shenk, R 2 Lititz - fourth; and Glen Shenk, R 2 Lititz - fifth. According to Tim Hostetter, there is a 40 step process to dressing a capon. However he admits, he may not follow the exact 40 steps. For this competition, all exhibitors plucked the feathers by hand after soaking in warm water for a few minutes. They also had to remove all the pm feathers, and remove the glands and entrails from the capon. The 4-H’ers are careful to wash and soak the bird m cold water. Later, they dry the capon mside and out and pack it m a plastic bag for the judge’s examination. After the judging,, members of the Kiwams Club purchased the capons exhibited by the 4-H’ers. The four champion capons were sold for $1.30 per pound. The other exhibitors sold their capons for $1.20 per pound. Tips for safe preparation of holiday turkey HARRISBURG - Thanksgiving is nearly here and the Department of Environmental Resources has a few tips for safe preparation of the traditional Thanksgiving turkey. “Turkey is a potentially hazardous food that is capable of supporting bacterial growth which cause foodbome illness when improperly handled,” said Duam B. Shaw, acting chief, division of food and water protection. Shaw’s suggestions in clude: Turkeys should be kept frozen at 0 degrees Fahrenheit or below until the thawing or cooking process begins. Thawing can be done m the refrigerator, m the original wrapper, allowing two to three days for birds 18 pounds and over. They may be partially thawed and placed under cold running water, 70 degrees Fahrenheit or below, until completely thawed. Turkeys should never be thawed at room temperature The Kiwams Club provided lunch for the exhibitors, their parents and special guests. AUon Lefever, of the Victor Weaver, Inc. was the guest speaker for the af ternoon. or in warm water. As soon as the turkey is thawed, remove the giblets, wash the bird thoroughly inside and out, and begin the cooking process which should be completed at one time - not started one day and completed the next. Stuffings should be baked separately, not roasted in the turkey. (Although cooking the turkey and stuffing separately is not a common practice, it can reduce the nsk of bacteria and their toxins collecting m the stuffing.) If the turkey is cooked the day before serving, it would be cooled promptly and refrigerated. Leftover meat, stuffing, broth and gravy should be refrigerated and used within two days. Proper utensils should be used when preparing turkey dishes, not hands, which can be a source of infection that can cause food poisoning. Leftover turkey that was cooked and refrigerated should be rapidly reheated to 165 degrees Fahrenheit or higher before served. (Bacteria multiply rapidly between 45 and 140 degrees Fahrenheit and reducing exposure tune at these critical temperatures reduces the possibility of foodborne illness in poten tially hazardous foods.)
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