NORTHAMPTON
FARM BUREAU
CO-OPERATIVE
ASSOCIATION
TATAMY, PA
★
FEED, SEED CHEMICALS
LIME AND FERTILIZER
CUSTOM APPLICATION
TEXACO PETROLEUM PRODUCTS
SIMPLICITY
LAWN & GARDEN EQUIPMENT
EASTON 215-258-2871
CLOVER BALER TWINE
| $20.20 bale for 50 bales to
| $20.60 for 10 bales.
| Cotton Tobacco Muslin $33.50 each.
j Prices good until 3-21-80
j Tools, Cattle & Swine medications
| & Wormer.
JONAS Z. LAPP
i Rt. 2 Box 276
Myerstown, PA 17067
* ,////",'i
NEW DIETARY
GUIDELINES
RELEASED
Eat a variety of foods;
maintain ideal weight; avoid
too much fat, saturated fat
and cholesterol; eat foods
with adequate starch and
fiber; avoid too much sugar;
avoid too much sodium; if
you drink alcohol do so in
moderation.
'i4 y '''' ' v i *f
Ladies
Have You
Heard?
By Susan Doyle
Lancaster
Home Economist
These seven guidelines, if
followed, could improve
American eating habits and
help maintain health.
The guidelines were
recently announced by the
U.S. Department of
Agriculture and the Depart
ment of Health, Education
and Welfare, and are based
on a consensus by scientists
in the government’s health
and food agencies.
There is no one ideal diet
or nutritional insurance
policy that will keep
everyone healthy. What we
have here are general
recommendations, which
can help consumers make in
telligent and informed
choices from a variety of
foods.
The new guidelines
booklet, “Nutrition and Your
Health: Dietary Guidelines
for Americans,” contains
details and explanations of
what is know about specific
dietary components such as
fat, sugar, sodium and
cholesterol, to specific
diseases and physical condi
tions.
To get a free copy of the
booklet write to the Office of
Governmental and Public
When You Want All The Protection
Ybu Pay For...
Lancaster Farming, Saturday, March 15,1980—CSS
Affairs, U.S. Department of
Agriculture, Washington,
D.C.20250.
POTATO PIONEERS
Many consumers wonder
what kinds of potatoes are
best for different uses. Three
basic groups of potatoes are
found on the market this
tune of year-long, oval
russets, round reds and
round whites.
Generally, the long oval
shaped potatoes with a
coarse brown skm-often
referred to as russets-tum
out dry and mealy m texture
when cooked. TTus is due
largely to high content of dry
matter. They have little
moisture and, therefore, ab
sorb more butter or other
dressmgs. This makes them
desirable for baking
although some people prefer
them for mashing as well.
Potatoes with high dry mat
ter also make good french
fries and chips.
The round red varieties
are more waxy in texture
after cooking and are depen
dable boilers. They hold
their shape well for cutting
into slices for salads or home
fries.
The round white varieties
are more difficult to
categorize because there are
so many different ones.
New or early season
potatoes with their
characteristic thin, feathery
skins, are usually boiled. Try
different varieties for dif
ferent uses.
SIGN YOUR WORK
If you are an amateur ar
tist or craftsperson, you
should sign and date all your
work, no matter what it is.
Most people sign, or at
least initial, paintings, but
they often neglect to identify
other works as their own.
Yet countless hours go into
the making of a quilt, or a
ceramic pot or a piece of
silver jewelry and most of us
hope our work will be handed
down to future generations.
The way you sign your
work should be compatible
with the work itself. For ex
ample, functional items
usually have signatures hid
den or worked into the
design. The signature should
be in proportion to the size of
the object. A tiny piece of
metal work requires a tiny
signature.
A signature could be em
bossed in the bottom of a
piece of woodenware. A
stamp may be most ap
propriate for metal work.
A quilt or braided rug may
require the craftsperson to
embroider the signature and
date onto a small piece of
cloth and stitch it to the
underside of the item.
Clothing
Council meets
FLEMINGTON, N.J. -
The Hunterdon County
Clothing Council sponsored a
very informative clothing
judging workshop here at the
Extension Center.
Following an introductory
discussion period, the
workshop was divided into
two groups. In the group for
clothing members who will
be judged this year,
questions were answered on
the qualities that the gar
ments will be judged on. The
other group, led by ex
perienced judges, reviewed
judging procedures for
potential judges.