Beacon Feeds supplied free milk. And this group of farmers found it. Franklin County
Dairy Princess Debra Hall was on hand to greet the crowd.
Ag Progress Hay Show Winners Announced
ROCK SPRINGS - A
Washington County beef farmer
won two of the three sections in the
State Hay Show at Ag Progress
Days this week. In Section 1 Jay
McCarrell, RD 2, Eighty Four, had
the champion hay entry in the field
cured, no heat or hay preservative
division, with later cutting alfalfa.
The same kind of later cutting
alfalfa partially field cured plus
heat dryed (no hay preservative)
won the Section 2 division. “We
had excellent weather,” McCarrell
said. “And of course we sprayed
for bugs and kept the fields fer
tile.” The McCarrells farm 182
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This year's Ag Progress theme was water quality and exhibits in the College of Ag’s
theme building centered on this topic. Here, Jenny Click and Teresa Bashore of Oley test
their knowledge of groundwater.
Lamartine Hood, Penn State dean, and Lieutenant Governor Scranton greet the State
Dairy Princess Beth Heald and Bradford County Dairy Princess Karen Cole.
acres and have a beef cow and calf
operation.
Winner of Section 3, partially
field cured plus hay preservatives
was David Witmer of Carlisle,
Cumberland County. The Witmers
have a dairy and crop farm 450
acres. Witmer has used preser
vatives for the last four or five
years because it lets him start
making hay several hours earlier
in the day. And he can contiue later
into the night.
A total of 32 classes in the three
sections were part of the show.
Unless disapproved by the
exhibitor, any sample placing
first, second or third in any class
was stored for exhibit at the 1987
Pennsylvania Farm Show. The hay
was judged on both visual and
chemical analysis. The first three
placings in each class follows:
Class 1
Alfalfa First cutting
1 John Valkover Northampton Co 2 Paul
Bollinger Myerstown Lebanon Co 3
Kreideracres Dairy Quarryville Lancaster Co
Class 2
Alfalfa Later cuttings
1 McCarrell 2 Valkover 3 Virgil Gutshalt Jr
Perry Perry Co
Class 3
Alfalfa Grass Mixed First cutting
1 John Snook McClure Snyder Co 2 Joseph
Zook Belleville Mifflin Co 3 Terry Eutzy Hun
tingdon Huntingdon Co
i! I e
Lancaster Farming, Saturday, August 23,1986-A2l
. .dying .. iger, ly >. ,umes eek in
Huntingdon County was fascinated by a bull with a hat. While
the big fellow patiently accepted the pat on the head, he
sometimes left people know enough was enough. Tim Guyer
from State College looks on. The cap was supplied by Anchor.
The bull was Lyn Lee Farms, State College.
Class 4
Alfalfa Grass Mixed Later cuttings
1 McCarrell 2 Dewey Shaffer Jr Newviile
Cumberland Co 3 Thomas Wolfe Halifax
Dauphin Co
Class 5
Clover
1 Bollinger 2 Larry Harshman Chamb
Franklin Co 3 H Raye Ruhland Seven Valleys
York Co
Class 6
Clover Timothy Mixed
I Bollinger 2 Eutzy
Class 9
Grass - First cutting
1 David Witmer Carlisle Cumberland Co 2
Bishcroft Farm Fountamville Bucks Co -
Bollinger
Class 10
Grass Second cutting
1 Witmer 2 Pauline Fox Bangor Northampton
Co 3 Steve YakamooK McClure Snyder Co
Class 11
Mixed Hay More than 50
per cent legumes
I Eugene Stauffer York York Co
Class 12
Mixed Hay More than 50
per cent grasses
1 Bollinger 2 McCarrell 3 Joseph Shearer Port
Royal Juniata Co
Class 13
Summer Annual Grasses
2 Bollinger
Class 14
Alfalfa First cutting
1 McCarrell
Class 15
Alfalfa Later cuttings
1 McCarrell 2 Witmer 3 Kreideracres Dairy
Class 16
Handle Dairy Products Properly
BY SUZANNE KEENE
ROCK SPRINGS - Dairy far
mers work hard to provide con
sumers with a clean, quality
product, and careful handling
must continue once the product has
left the farm, Penn State Food
Science Professor Sidney Barnard
told Ag Progress visitors Wed
nesday.
Barnard was one of several Penn
State Extension employees who
offered mini-lectures at the annual
agricultural fair in Rock Springs
this week.
Proper handling of dairy
products in schools, hospitals and
restaurants is essential for the
consumer’s safety, he stressed.
Once milk is pasteurized and
packaged, it should be quickly
cooled to below 45°F. To assure
that milk is in this temperature
range, he explained, the air
temperature should be about 30°F.
Milk cartons need to be stacked
correctly to allow for maximum
air flow around the containers,
assuring quick and efficient
cooling.
“Temperature is the key to shelf
life, ” he said. Every 5°F. increase
over 40°F. cuts the shelf life in half.
For example, milk that will retain
its quality for 10 days at 40°F. will
keep only five days at 45*F.
Stores handling dairy products
should rotate milk properly,
making certain customers get the
First cutting
Alfalfa Grass Mixed
1 McCarrell
Class 17
Alfalfa Grass Mixed Later cuttings
1 McCarrell
Class 18
Clover
1 Bollinger 2 McCarrell
Class 19
Clover Timothy Mixed
2 McCarrell
Class 22
Grass First cutting
1 Witmer 2 Bollinger 3 McCarrell
Class 23
Grass Second cutting
I McCarrell
Class 25
Mixed Hay More than 50
per cent grasses
I McCarrell
Class 27
Alfalfa First cutting
2 Jacob Stoltzfus Lewisburg Union Co
Class 2S
Alfalfa Later cuttings
I Witmer 2 Fairfield Farms Huntingdon
Huntingdon Co 3 Eutzy
Class 30
Alfalfa Grass Mixed First cutting
I Nevin Rice Perry Perry Co 2 Eutzy 3
Stauffer
Class 31
Mixed Hay More than 50
per cent legumes
1 Eutzy2 Stauffer
Class 32
Mixed Hay More than 50
per cent grasses
1 Witmer 2 Ovres Farms Pakton Clearfield Co
3 Stauffer
freshest product possible, Barnard
said. All milk cartons are stamped
with a “sell by” date, which is 10
days after the milk was processed.
Milk should be used seven to 14
days after processing. Consumers
should remember that purchased
milk has alreay been in the store a
few days and probably should be
used within three to five days of
purchase, Barnard said.
Barnard added that milk should
also be stored in opaque containers
because light affects the flavor of
the product.
Homemakers who choose to mix
liquid and powdered milk to
economize, should use only
sanitized containers, he said. “Be
sure that the pitcher is washed and
sanitized,” Barnard stressed.
Frozen dairy products like ice
cream also need special care to
maintain quailty, Barnard
cautioned. Frozen dairy products
should be stored at temperatures
below O°F
“The lower the temperature, the
better the quality is,” he said.
When temperatures rise above
O°F., ice crystals form on the
product.
When serving ice cream or other
frozen dairy products at home,
make sure to return them to the
freezer as soon as you are finished
serving. A warm ice cream scoop
makes serving hard ice cream a
little easier, he suggested.