Choose and out facilities make selecting Christmas tree (tin
UNIVERSITY PARK -
Selecting your Christinas tree puts
you and your whole family into the
holiday spirit. Or does it? Sear
ching among the crowds of people
and finding the perfect tree among
the dozens of trees seems im
possible. One is too short, another
is poorly shaped and they are all
too expensive. If buying your tree
puts you in a scrooge-like mood,
Jim Finley, forst resources Ex
tension specialist at the Penn
sylvania State University, has
some suggestion for you.
For convenience, you can go to a
retail outlet in your town. But why
not make the experience an en
joyable family outing? Go to a
“qhoose and cut” facility where
the whole family can walk through
NEWARK, Del. - A beautiful
living plant is a wonderful way to
express the spirit of the holiday
season-a pleasure to give and a
pleasure to receive. So why not
consider an appropriate (me for a
friend or loved one?
University of Delaware ex
tension garden specialist Dave
Tatnall offers these suggestions for
buying a gift plant.
Make sure the plant is healthy,
well-shaped and of suitable size.
Flowers should be abundant and,
preferably, just beginning to open.
Foliage should be dean, of good
color and free of pests.
Choose the type of plant you feel
will flower most dependably in its
future home. A favorable location
and proper care will lengthen the
blooming period and keep the plant
looking attractive.
Christmas Gift Ideas
For The Former In
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HUBER’S ANIMAL HEALTH SUPPLIES
810 Tulpetiocken Rd., Myerstown, Pa. 717-866-2246
Mon., Thurs. & Fri. 7:30 AM to 8 PM
Tum. & Wed. 7:30 AM to 5 PM; Set. 7:30 to Noon
the fields and help to select a tree.
This will ensure a fresh tree that
will often cost less than those at
retail outlets. Some operations in
the state even offer picnic facilities
or have hayrides that take families
to the tree lot.
“If your family has an enjoyable
day, then included in the price of
the tree is entertainment,” Finley
says.
He also points out that the
growers’ risks and investments
must be considered in the price of a
Christmas tree. To produce a
seven-foot Blue Spruce tree takes
10 to 15 years. A Scotch Pine takes
seven.to 10 years. During this time,
disease and small animals such as
moles or insects, may cause severe
losses.
Living plants make good Christmas gifts
“Your choice may depend on
whether the plant will be discarded
after flowering or kept in
definitely,” Tatnall says. But he
points out that only a few Christ
mas plants make satisfactory long
term house or garden plants. His
personal favorites include the
poinsettia, Christmas cactus, and
cyclamen. Of these, only the
Christmas cactus makes a good
permanent plant.
“Choose your gift plant early,
while the selection is good,”
Tatnall advises. “This often means
two or three weeks before
Christmas. If you’re buying from a
florist or garden center, ask to
have the plant tagged and set aside
for you. That way it will benefit
from professional care until it goes
to its new home.”
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The grower has expenses in land,
seedlings and herbicides. Shearing
the trees usually begins in the third
year after planting and must
continue for four to 12 years.
Because nature does not produce
perfect trees, shearing is
necessary so that the tree will have
a shape desirable to the consumer.
The grower’s single market is
Christmas trees; therefore,
producers make money just once a
year.
Finley adds that the Penn
sylvania Christmas Tree Growers
Association has a “Choose and Cut
List’’ of places that offer these
facilities. You can write to them at
R.D.I, Box 247, Ziegler Road,
Dover, PA 17315 for your copy.
While {lowering puuiu* are oy tar
the most popular for Christmas
giving, a foliage plant can
sometimes be a better choice. One
of the best is the Norfolk Island
pine. Hus slow-growing needled
evergreen, with its distinctive
whorled growth, does well under
average indoor conditions. It is
sometimes used as a Christmas
tree substitute and should be
available at most local plant shops.
“If you would rather give a
landscape plant,” the specialist
says, “order it now from a mail
order nursery that offers this
service. The company will send the
person you designate a card at
Christmastime, announcing that
the plant has been reserved and
will be delivered at the proper
planting time in the spring.”
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MAIL TO:
LANCASTER FARMING
P.O. Box 366, Lititz, PA 17543
NOTE: Please do not use this form for
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13-J3.00
17-$3.91
21-$4.83
25-$5.75
29-$6.67
33-$7.59
37-$8.51
Prepare holiday
WEST CHESTER —As you work
in the kitchen during the holiday
season, remember to use caution
when preparing those holiday
goodies. Here are some tips to keep
in mind from J. Lynne Brown,
Penn State Extension assistant
professor of human nutrition.
To refrigerate foods properly,
your refrigerator should register
at 40 degrees F. or lower. The best
way to thaw meat and poultry is do
do this in the refrigerator. For
faster thawing, put the frozen food
in a watertight plastic bag in cold
water. Change the water often and
monitor the thawing process so the
meat does not sit at room tem
perature unnecessarily.
If roast turkey is included in
your holiday menu, remember to
first wash the inside and outside of
the bird with cold water and rinse
well. Wash your hands, utensils
and the sink well after they have
come in contact with the raw
turkey.
If you wish to stuff the turkey,
allow 3/4 cup of stuffing for each
pound of turkey and stuff the bird
right before it’s ready to go in the
oven. The temperature of the
turkey should reach 185 degrees F.
in the inner thigh of a whole bird
before its declared “done.”
Stuffing temperature should reach
at leat 165 degrees F. Remove all
word count
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(Number of Words)
14-J3.22
18-J4.14
22-$5.06
26-$5.98
30-$6.90
34-$7.82
38-$8.74
Lancaster Farming, Saturday, December 1,1964-827
LANCASTER FARMING
FOR COMPLETE
AND UP-TO-DATE
MARKET REPORTS
word ad
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times with no change deduct 20 percent
discount. (See rate chart at beginning of
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count.)
15-$3.45
19-$4.37
23-$5.29
27-$6.21
31-$7.13
35-$8.05
39-$8.97
meals safely
stuffing as soon as the bird is
cooked.
If you serve fresh pork, it should
be cooked to an internal tem
perature of 170 degrees F. Cured
hams should be heated to 160
degrees F.
Hot foods should reach a tem
perature of 165-212 degrees F. If
you delay serving these foods, they
should be kept at 140-165 degrees F.
to prevent growth of harmful
bacteria. Never leave hot food out
for more than two hours.
Store leftovers immediately. Do
not let them cool on the kitchen
counter. Refrigerate food in
shallow containers so food is in thin
layers, about 2 1/2 inches deep.
This gives maximum circulation to
cool the food faster and permits
less bacteria growth.
Leftover casseroles and soups
should keep up a maximum of a
week if your refrigerator works
well. Leftovers are best used
within two to three days or should
be divided into smalled containers
and frozen for later use.
When reheating leftovers, cook
soups and gravies to boiling. The
food should be heated enough so
that is it too hot to put in your
mouth immediately.
You can often tell if food is
spoiled by its odor. If you have any
doubt, throw it away.
(Number of Times)
16-$3.68
20-$4.60
24-55.52
28-$6.44
32-$7.36
36-$8.28
40-$9.20
times