Patty Bupp was named the York Fair's 4-H
while Mike Heim was selected the outstanding
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FOR FULL DETAILS CONTACT: n . ( ,c« T i
J. G. Agri-Service, Inc., RD6-Box 614, Manheim, PA 17545 Tel.: 717-665-6727 OR
KEYMAR
Roger Reifsnider
301-7*6-2732
BEDFORD
Diehl's Genetics
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WESTMINSTER
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CARLISLE
Robert G Boyer
717-245-IMS
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IF YOU NEED TO KNOW NOW.
York Fair Honors Two Youth Exhibitors
ELIZASETHTOWN
M W Agn Service
Inc
717-3(7-7615
NEW SETHLEHEM
ELLWOOO CITY Denny Brown
Robert Burry Sl4-745-2545
412-752-1130
CANTON
ElwynV Kie
7174734102
ELYSSURG
DividO Blass
7174724500
award winner,
FFA member.
1' -
s&
H rwllmv^r N ROARING SPRINGS
■tlittllil Georg* Smith
914-669-9463 914-224-29*7
PUNXSUTAWNEY
Richard Reed
914427-2699
YORK - Two York Countians
are recipients of the 1986 York Fair
youth exhibitor awards. Patricia
Bupp was named the winner of the
York Fair 4-H Award, and Michael
Heim was selected as the Out
standing FFA member.
Patty, the 18-year-old daughter
of Mr. and Mrs. Leroy Bupp, Seven
Valleys R 2, has exhibited dairy
cattle at the York Fair each of her
nine years as a 4-H member. She
has bred and purchased a herd of
about 20 head of registered
Holsteins through her 4-H career.
A past president of both the
Loganville 4-H Community and
Southwest Dairy clubs, Patty has
also completed projects in dairy
foods, tractor safety, indoor and
outdoor gardening, photography
and handyman.
She was a member of the 1982
state 4-H Dairy Bowl team which
placed third in national com
petition, and has participated in 4-
H Leadership Congress and State
Achievement Days for many
years. In 1985, she was the state 4-
*
c <
4# * *' 4 *'
~ « **
SANDY LAKE
Paul Baxter
412*376*340
H Dairy Foods winner and at
tended the national 4-H Club
Congress in Chicago.
Presently a freshman at the
York campus of Pennsylvania
State University, Patty is
majoring in agriculture business,
with a goal of a career in in
ternational agriculture.
Michael Heim, 17, is the son of
Mr. and Mrs. Thomas Heim, Sr.,
Felton R 2. He has exhibited swine
and taken part in FFA York Fair
activities for several years.
A senior at Kennard-Dale High
School, Mike serves as president of
both his chapter FFA, and the
York County FFA projects. Mike
has earned numerous leadership
and project awards, including
parliamentary procedure,
livestock and dairy judging, and
record books.
His Supervised Occupational
Experience program includes
swine breeding and finishing,
sheep breeding, truck crops and
work experiences. In addition to
employment on the family’s farm,
£> '
fa
N » *,
WASHINGTON
ChariM McKmlay
412-225-3773
Lancaster Faming, Saturday, September 20,1986-A2l
Having trouble cut
ting cheese? Try a
cheese wire. It’s a fine
gauge wire with a
wooden or metal wire at
each end. You can cut
all but the hardest
cheese this way. The
wire is excellent for
cutting crumbly
cheeses, like Blue
cheese or Gorgonzola,
that tend to stick to a
knife blade.
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(Hydrostatic Transmission Repairs)
BEILER HYDRAULICS
Box 255 A, RD #l, N. Shirk Rd.
New Holland, PA 17557
(717) 656-2846(UPS Service)
*•*
Mike also works as a radiation
tester for Interex Corporation and
for Bupplynn Farms. Still un
decided about pursuing a college
education, he plans to eventually
become a livestock and crops
farmer.
During the 1985 state FFA
convention in June, Mike served as
York County’s delegate and as
chairman of the nominating
committee. He represented the
Adams-Franklin-York Co-op
Council at the summer institute of
the Pennsylvania Association of
Farm Cooperatives. At that
Juniata College institute, he was
chosen to represent the state at the
American Institute of
Cooperatives in Tennessee, where
he was a finalist for a position as
national trustee.
The York Fair youth awards
consist of an ezpenses-paid trip to
a 4-H or FFA convention or
competition, in the amount of up to
$250, or recipients may instead use
that cash award toward either
educational scholarship or the
purchase of breeding stock for
their herds.
Except for soft, high
moisture cheeses such
as cottage and Neuf
chatel, cheeses should
be served at room
temperature to bring
out their individual
flavors and textures.
Take harder cheeses out
of the refrigerator about
one hour before you plan
to serve them; and
softer cheeses, 20-30
minutes before.