ITHACA, N. Y.—A record crowd
of cattle producers was on band for
the Third Annual New York Bull
Test Sale, here.
The sale grossed $40,905 and the
T.M. Landis, Inc.
shuts
BYDONCUNNION
LANCASTER Eastern Penn
sylvania dairy farmers lo£t a
major buyer of their cull cows this
week with the shutdown of T.M.
Landis, Inc., Mainland, Mon
tgomery County, meat packers.
But the closing may only be
temporary, according to
spokesman Arthur Landis.
“We have stopped accepting
livestock in order to liquidate as
much of our inventory as possible
and use the cash to help straighten
out some financial problems,” he
told Lancaster Fanning. “We are
hopeful things will look brighter in
a few days.”
The firm recently added a
boning department in order to get
involved in the growing demand
NEW 4" CORRUGATED DIN
Price includes Basic Din, All Hardware, Roof Ladder, Hold Downs, Caulking,
Sidewall Ladder and Platform shown are optional and not included in these
fantastic prices.
RTE. 1 MOUNTAIN RD. DILLSBURG, PA 1
G.S.I. 2.66" Corrugated Dins are also available at spectacular prices.
Superior Angus tops NY Bull Sale
34 registered performance tested
bulls in the sale averagedsl,2o3.
An Angus bull, Foremost Chaps,
the only bull in the sale to be
certified superior topped the sale
down
for'“boxedbeef.”
Some dairy producers were
concerned the plant shutdown
would soften slaughter cow prices
at the weekly Perkiomenville
auction sales, where the Mainland
firm has been a top buyer. Bob
Landis, spokesman for
Perkiomenville Livestock & Sales,
Inc., auction operator, agrees
there might be some difference in
prices, but not very much.
“We have several major bidders
each Monday,” he said, “and we
hope.to be able to line up a
replacement for the Mainland
operation.” Cow prices this week
were $1 to $2 below last week, but
that reflected,a general market
weakness, he said.
GRAIN SYSTEMS
Walk Thru Door, and a One Manhole Roof Panel.
lam A3O-CO6P
at $2,600. Richard Hamilton of
Millbrook was the consignor and
Bob Butler of Coming was the
successful bidder. The bull had a
frame score of 5, came off the 140
day test period at 1,205 pounds and
had an average daily gain on test
of 4.29 pounds.
The second highest selling bull
was a Polled Hereford, SF Vin
dicator M3O consigned by Stonen
Farm of Arkport. The bull was
purchased by Jane Randall of
Victor for $2,300. The bull had a
frame score of 4, came off the test
weighing 1,058 pounds and-had an
daily gain on test of 3.92
pounds.
The 17 Angus bulls in the sale
averaged $1,040; the six Sim
mental bulls averaged $1,307; the
four Polled Hereford bulls
averaged $1,610 and the three
Charolais bulls averaged $1,408.
There were' also one Beefalo bull,
one Shorthorn bull and one
Limousin bull, and one Red Angus.
The Bull Test Sale was the
culmination of the 1980-81 Bull Test
program jointly sponsored by the
New York Beef Cattlemen’s
Association, the State Department
WSL 18-5
4,209 DUSHELS
LIST PRICE $2564.00
YOUR COST $ 1 91 1 35
WSL 24-5
7,727 DUSHELS
LIST PRICE $3702.00
YOUR COST $ 2759 69
WSL 30-5
i 2,072 DUSHELS
LIST PRICE $5199.00
YOUR COST
WSL 36-5
10,247 DUSHELS
LIST PRICE $7301.00
YOUR COST $ 5442 59
of Agriculture and Markets,
Cooperative Extension, and the
animal science department at
Cornell University.
Forty-three breeders entered 71
bulls on the 140 day test program
which enables a producer to have
his bull evaluated within the breed
for those economically important
heritable traits such as rate of
gain. All of the bulls on the test
were given the same care and the
same feed ration for a uniform
evaluation.
Standards including frame
score, weight of gain ratio, and
breeding and structural soundness
were established for a bull to be
entered in the sale at the close of
the test. Several breeders whose
bulls met these standards elected
COLUMBUS, Ohio Cindy Rae
Rutter, a June, 1961 graduate of
Virginia Polytechnic Institute and
Lancaster Farming, Saturday, May 9,1981—A15
to take them home instead of
selling them.
All participating producers
gained valuable performance data
on the bulls they had on test. This
information will enable them to
make decisions about breeding
programs as they work to achieve
genetic improvement within their
herd.
The largest number of bulls m
the three year program were on
this year’s test. The first year only
11 bulls were offered in the sale
and last year 33 bulls were offered.
The average daily gam on test this
year for all of the bulls in the sale
was 3.2 pounds or higher, an in
crease over last year’s sale
minimum average daily gain of
three pounds.
Rutter
Jersey staff
State University of Blacksburg,
will join the staff of the Jersey
Journal on July 1.
Rutter earned a Bachelor of
Science degree in dairy science
and supplemented her studies with
courses in human relations and
communications. She was selected
this spring as the Outstanding
Senior in the College of Agriculture
and Life Sciences at VPI.
Rutter is a member of the
student affiliate division of the
American Dairy Science
Association. She was elected first
vice president of ADSA in 1979 and
is currently serving as president of
the group. She will preside over the
upcoming ADSA Student Affiliate
meeting in Baton Rouge, La., in
June.
A member of the VPI Dairy
Judging Team that won the 1979
National Intercollegiate Judging
in Madison, Wis.-, Cindy
was the high individual in Ayr
shires and placed fourteenth in
reasons as the 1979 Eastern States
Exposition Judging Contest. The
VPI team also won the Eastern
States contest, and placed second
at the Pennsylvania All-American
Intercollegiate Judging Contest.
Raised on her family’s Guernsey
farm in York, Cindy has taken
responsibility for writing farm
advertisements in recent years.
She developed a new record
keeping system for the herd and is
in charge of the calf raising
program.
The Jersey Journal is the official
publication of The American
Jersey Cattle Club and National
All-Jersey Inc., both headquar
tered in Columbus, Ohio.
Everyone knows that sour cream
is good on baked potatoes, but few
realize it may also be whipped with
potatoes to make them “twice
baked”. This delicacy is made b>
halting the potatoes until done.
Then, cut them in half, scoop out
the insides, whip with enough sour
cream to make them fluffy, season
to taste with butter, salt, pepper.
Refill the shells and reheat in over
to serving temperature.
joins