There is a new equine 4-H Club starting in January. Meetings will be held in Ringoes/Flemington area. The main focus will be Ara bian Horses. You do not need to w* * [<jk MttT" ‘ 1 Experience And Quality* ’ From Concept... To Design... To Completion... TRIPLE H Construction WM&M&Mm 430 Springville Rd., Ephrata, PA 17522 Phone:7l7-738-2142 Custom Builders of Dairy, Hog, Poultry, Horse, Storage, Reshfential And Commercial Buildings. • TO T*AtU“ UlMt* SHftH Farmers Reta.l Stores Construction inau ry ConsTru^^ lew Horse Club own a horse to be a member of the club, but you do need to become an active and involved member. You must be between the ages of 9-19 to join. For more information FANS • Plastic or fiber- glass housings • Variable-speed, direct' drive • 9" to 36" AIR MAKEUP HEATERS • Direct-fired gas efficiency • Mounts outside building for safety GASOLEC HEATERS • Gas infrared radiant heaters • Puts heat right where you want it bISSSSniw aerovent • - ,i ili please contact the4-H Department of Rutgers Cooperative Extension, Hunterdon County at 788-1340, Faye Haber at 788-5663, or Mary 'afferty at 609/466-3426. COOLERS • High-efficiency evaporative cooling • 6" CELdeK pads CONTROLS • Single-knob tem perature setting • 13 set points • remote readout pet month/ren We can delw« Lancaster Society 24 LANCASTER Farm Women Society #24 met at the home of Mrs. Marvin Martin, 120 Oak Ridge Drive, New Holland, December 27, at 7:30 P.M. The business meeting was conducted by Carolyn Groff, president, and the roll call was answered by re Berks Society 3 The Berks County Society of Farm Women, Group 3, held its December meeting at the Washington Inn, Bechtelsville. President Mary Bartholomew presided. A thank-you note was received from the Soup Kitchen of the Reading Urban Ministeries for the donation of groceries. Pork Industry Investigating New Cooking Recommendations CHICAGO The pork indus try is closer to updating recom mendations for cooking today’s leaner products, thanks to research conducted with checkoff funds. The project looked at both flavor and nutrient retention. Hildegard Heymann, Ph.D., recently completed an extensive research project at the University of Missouri examining various cooking methods and tempera tures for fresh pork roasts and chops. She presented preliminary findings to the Pork Industry Group, a division of the National Live Stock and Meat Board, in December and is currently com pleting further evaluation of the results. To ensure that the research results reflect the pork available to consumers today, roasts and chops from 100 hogs were tested. Labor atory tests were used to determine nutrient retention, fat and choles terol content. A consumer panel taste-tested the roasts and chops for flavor and visual appeal. “Interestingly, we found that many of the consumer panel mem bers liked the pork cooked to a Wayne County Capon Roundup The 1988 Wayne County 4-H Capon Roundup was held recently at the Wayne County Extension Office in Honesdale. Melissa Nebzydoski of Pleasant Mount, a member of the Pleasant Mount Go-Getters 4-H Club, had the grand champion capon at the roundup. Her pair of dressed capons,weighte dll pounds each and received a score of 17 points out of a possible 20 points from judge Doyle Thomas, Susquehan na County extension director. Keith Hauenstein of Aldenville, a member of the Aldenville GetMOOOvln' with Milk! vealing the most unusual Christ mas gift received this Christmas. Plans were made for members to attend the State Convention to be held at Harrisburg, (January 9 and 10). Members sang Christmas car ols that were recorded and then played back while they exchanged presents from secret sisters. Five members will attend the state convention in Harrisburg on January 9. Following the business meet ing, a New Year’s Day meal was raffled. Gifts were also exchanged by members. The next meeting will be held at the home of Mary Hill, Fourth Street, Boyertown. lower internal temperature, but they had reservations about eating pork with a pink color,” Heymann said. According to Janet C. Williams, Ph.D., R.D., associate director of product development at the Meat Board, the pork industry may need to make separate recommenda tions for individual cuts. “A uniform cooking tempera ture for all pork may do some pro ducts an injustice by either over cooking or undercooking. For example, it would be difficult to come up with the same recom mendation for cooking a bone-in pork roast and an America’s Cut,” Williams said. From these findings, plus input from the National Pork Producers Council, USD A and other organi zations, the pork industry will work to establish uniform cQpking recommendations for consumers. The Pork Industry Group of the Meat Board conducts demand building programs in nutrition and product development/meat sci ence research, education and con sumer information, funded by pro ducer checkoff dollars. Adventurers 4-H Club, had the reserve grand champion capon. Keith’s pair of dressed capons each weighed more than 11 pounds and received a score of 16 points. A blue ribbon was awarded to Christy Hauenstein of Aldenville for her dressed tuikey, while Man uel Seeley of Lake Ariel received a red ribbon for his dressed turkey. The results of the roundup were: Junior Division 1. Melissa Nebzydoskl. 2. Stephen Nebzy desk). 3. Owen Kapalsky Intermediate Division 1. Mark Nebzydoskl, 2. Matt Nebzydoskl Sonlor Division 1. Keith Hauenstein, 2 Dave Nebzydoskl
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