On being
a farm wife
* *“T f _
-And
Joyce Bupp
Glum. If animals can possibly be
described with that word, Bossie is
glum.
She stands in a corner of the pen,
her head stretched to the limit out
of one comer. The jet black eyes
follow every move I make while
feeding and bedding the weanling
and baby calves.
Believe me, a more baleful
expression would be hard to find.
It’s pretty easy to guess the
thoughts that she must be mulling
through the rough-clipped
head if heifers have thoughts.
I’m convinced they do. And they’re
not all good ones.
“Why do I have to be penned up
here?”
“Why can’t I run around in the
pasture with my friends?”
“Why won’t they bring me a
couple big scoops of that tasty,
sweet grain?”
Bessie’s a show heifer - or ac
tually a composite of show heifers
we’ve known and loved. Like most
youngsters pampered and petted
from infancy, she’s taken on the
personality of the proverbial
“spoiled brat.”
Sure she’s lovable and af
fectionate, and will stand for hours
to be stroked on her smooth neck.
Bossie also tends to be on the,
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ah, shall we say, chubby side?
That comes from her attachment
to feed. What she likes to chow
down best is grain, sweet with
molasses, and full of all kinds of
good cow foods with vitamins and
minerals. Bossie’s not picky
though. She’ll also Wolf down com
silage, nibble non-stop through a
stack of haylage and roar through
a bale of tender alfalfa like a
prairie fire.
We two-legged eager eaters
worry that such mealtime in
dulgence would go straight to our
hips.
On Bossie it doesn’t travel that
far; it just collects around her
shoulders. And cattle judges are
real particular about heifers
needing good, sharp, smooth
shoulders.
There’s a reason for that. It
shows an animal will likely put her
feed consumption into production,
not layers of body fat. Fat cows
also have greater calving and
health problems, so this is all
based on sound, economic, logic.
What it all boils down to is that
Bossie is put on a diet. Slim-down
programs for cattle focus heavily
on a “salad” menu of plain old
common hay, fulfilling her
nutrient and fiber needs, but
PO Box 2568 /
Allentown, PA 18001 /
Retired mine wins NY beef recipe contest
LAKEWOOD, NY - Lentsey M.
Carlson, a retired nurse who
“loves to cook,’’ has been named
winner of the New York Beef
Recipe Contest for her entry
“Chinese Beef Brisket.”
As winner of the statewide
contest Mrs. Carlson will represent
New York at the National Beef
cutting down those nasty, fat
shoulder calories.
Being put in the diet pen has a
bonus benefit-penned heifers are
considerably easier to catch and
halter for practice show walking.
Having to chase a heifer through a
wide pasture, with soggy spots and
manure piles, doesn’t win any
awards here as a favored pastime.
So showring practice can get short
shrift in a hurry.
Actually Bossie, instead of
pouting over the diet, should feel
honored that she’s even being
considered for showring status and
glamour.
A recent heifer line-up to make
show selections brought comments
that could be real blows to a
'heifer’s budding ego: “Ugh, what
awful legs,” and “Those shoulder’s
aren’t nearly smooth enough,” and
“This one has a saggy back.”
Perhaps the painful look on
Bossie’s face has to do with
remembrances of past show events
- clipping, scrubbing behind the
ears and between the toes, practice
walking and standing sessions,
bunking in strange beds of straw,
drinking unfamiliar-testing water
and having to parade in front of all
those people.
Probably it’s just as well that we
can’t actually read Bossie’s
thoughts. They might not be
printable anyway.
i * \
r t r
* *9
Cook-Off Sept. 24-26 at Wichita,
Kan.
Her prize-winning recipe was
one of 111 entries submitted in the
state contest. Judges were Cor
nelius O’Donnell of Coming and
John Haight of Morrisville and
judging was on the basis of taste,
ease of preparation, practicality,
originality, and appearance.
Both the state Beef Recipe
Contest, which is sponsored by the
New York Cattlewomen, and the
National Beef Cook-Off, which is
sponsored by the American
National Cowßelles and the Beef
Council of the Livestock and Meat
Board, are designed not only to
promote beef but to encourage use
of the more economical cuts of
beef.
Mrs. Carlson was a registered
nurse at Deaconess Hospital in
Buffalo before retiring to follow
her hobbies of gardening, golf,
bridge, and cooking at her home on
Lake Chatauqua. her husband,
Ragner, share her interest in
cooking.
She said they both like to try out
new recipes and to develop original
recipes. “When something new
turns out really well, we invite the
neighbors in,” she said, adding,
“when a dish is not so good-well
there are our three cats and a pet
raccoon to feed.”
Mrs. Carlson said she likes to
enter contests, not only culinary
ones but “jingles and word puzzles
as well.”
She has competed in other
national cooking contests including
a Pillsbury Bake-Off. In 1977 she
won a trip to Hawaii and a large
cash prize for her pineapple salad
recipe.
SATISFACTION GUARANTIED
Lancaster Farming, Saturday, July 20,1985-813
She said she submitted her
“Chinese Beef Brisket” recipe
because “it has a different flavor
and is easy to prepare.” She often
thickens the marinating sauce for
“a delicious gravy” and often
serves the cold roast sliced very
thin for “beef-on-a-wick.”
At the National Beef Cook-Off in
Wichita, Mrs. Carlson will be
competing for a first prize of
$5,000; a second prize of $2,500; a
third prize of $l,OOO and five
honorable mention prizes of $3OO
each. Although the prizes are
tempting, Mrs. Carlson said she is
going to the national competition
“for the good time and the op
portunity to meet other people
from all across the country.”
The National Beef Cook-Off
annually receives nationwide
media attention. Judges this year
include Merle Ellis, syndicated
food columnist; Margaret Happel,
food and nutrition editor of
“Redbook”; Nancy Byal, food and
nutrition editor for “Better Homes
and Gardens,” and four other food
editors.
As state winner, Mrs. Carlson
received an engraved silver tray
and $5OO towards her expenses to
the cook-off.
For a delicious and easy-to
prepare spread that’s great on
whole wheat or brown breads and
whole gram muffins, try this. Beat
one cup of cottage cheese until
smooth, blend in half a cup each of
raisins, chopped pecans and
chopped dates.
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Leola, PA 17540
(717)656-2120