BB—Lancaster Fanning, Saturday, November 20,1982
Thanksgiving with turkey
(Continued from Page B 5)
says that the hens will dress out at
12 to 14 pounds, while the toms will
reach 20 pounds or more.
“They’re the cheapest thing to
raise in the world. They just peck
their own way,” he says. But he
does supplement their do-it
yourself diet with small amounts of
shelled corn. “If we don’t, they go
to all the neighbors and beg,” he
explains.
Although they usually don’t
winter the birds over, Welty once
kept an old tom he named “Cork”
for three years. Finally the bird
got so big that his weakened legs
gave way and collapsed under him.
“You made hamburger out of
him, didn’t you?” asks his son.
Dale. “No, he was a pet, we buried
him," replies the 45-year-old dairy
farmer.
Unlike Robert Welty, most of us
don't have a resident flock of
turkeys, but will rely on
poultrymen like Glenn P. Kime of
Sunny Slope Poultry Tarm in
northern Adams County to raise
our holiday fowl.
Kime normally raises 12,000
white turkeys from poults each
year and markets them during the
Thanksgiving and Christmas
season through about 50 bulk
customers and individually to
people who live in the area. Some
go as far as Maryland and
Washington D.C., he notes.
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This year the price of turkey is
up 10 cents a pound, he says, and
profits will help offset the large
losses most turkeymen suffered
last year.
Kime explains that his
Thanksgiving market is best.
Right now the Sunny Slope
dressing plant employs 20 people
and will process 700 birds a day
during the holiday season.
Within eight hours, the turkeys
are killed, cleaned and packed in a
modem operation that features an
automatic scalder and a
mechanized picker with rubber
“fingers” that literally roll the
feathers right off the birds.
Each turkey is then eviscerated
and scrutinized by a federal in
spector, washed inside and out and
cooled in giant stainless steel tubs.
Finally they are bagged with
giblets and weighed, then placed in
cold storage or frozen until tran
sported to market.
Kime’s Rose-a-Linda breed is an
older variety. The hens are ready
for market when they reach 16 to 18
weeks old and the toms are
finished at 20 to 22 weeks, although
Kime says feeding them for the
maximum time produces a nicer
finish.
Evelyn Kime has worked along
with her husband since their start
in the poultry business in 1947. And
now their 26-year-old son, Lynn, is
carrying on the tradition by
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Ida’s
Notebook
Ida Bisser
It seems as though Thanksgiving
sneaking up on me. There are so
overseeing the Sunny Slope egg
operation which produces 21,000
eggs a day. A granddaughter also
has a 4-H capon project this year,
the Kimes note proudly.
In the 35 years since they started
raising turkeys there have been
many changes. Then, all labor was
done by hand and dressed turkeys
were cooled in wooden barrels with
ice from the pond.
Now everything is stainless steel
and automated.
Once turkey was available only
during the holiday season, but now
it is served year round, with'
modern processing producing
products like ground turkey,
turkey hot dogs, turkey roil and
turkey ham.
It makes one wonder how Ben
Franklin would have liked a
turkeyburger.
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many odd jobs to be done before
winter really arrives.
I stood on the ladder and painted
the porch until I ran out of paint.
Then I raked and hauled leaves out
of the yard for days. First the
maples and pear, next the
mulberry and apricots. What I
really miss is Cindy’s help at times
like this. The popcorn has been
hung high on a rafter to dry and the
peanut stalks beside them.
The numbers had to be repainted
on our aluminum boat as we hoped
to go fishing one more time this
year, but I doubt that we will ac
complish this. As Allen my
husband also works alone, he too
has many things to do in a short
time. It seems the manure pit
simply doesn’t get empty and so
I’ve resigned myself to fishing in
the Conestoga River that flows in
front of our house.
One sunny, warm afternoon 1 sat
on the bank and watched thirty of the
neighbor’s ducks bob up and down on
the water as a brisk wind was
r •
blowing. 1_ only _ caught one
small fish. You see, when I take the
fishing pole, I see
pheasants, rabbits and squirrels.
But when I carry a gun, then I see
four big fish jump out of the water.
I’ve just added up my 1982
supply of canned and frozen
vegetables and fruit and find that
I’ve done almost 400 quarts this
year. So I’m hoping that most of
our six children will be able to
come home for Thanksgiving so
that I can share some with them.
Another reason to give some away
is so that I’ll have room for the beef
that we are getting this week.
Our children are now scattered
all over the country from Seattle,
Washington, to Wisconsin and even
Maine. So I do realize the effort
they must put forth to come home
and share time and turkey with us.
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