Reagan Becomes Associate irector Of Tech Development CHICAGO, 111. J. 0. “Bo” Reagan has been named the asso ciate director of product technolo gy development research for the National Live Stock and Meat Board, according to David Hurt, vice president of research. “Bo’s experience in academia and involvement with the meat industry make him well-suited for his job,” Hurt said. “We are fortu nate to have him here to direct the product technology development program.” Reagan comes to the National Live Stock and Meat Board from a 16-year tenure at die University of Georgia, Athens. As a full profes sor of meats and muscle biology since 1984, Reagan held a teach ing and research appointment in die College of Agriculture. He was responsible for leaching intro ductory and advanced meat sci ence courses, as well as meat judging courses. Reagan was also the coordinator for the meat judg ing program, as well as an under graduate and graduate advisor. In his research investigations, Reagan examined hot processing, of beef and pork, pork somatotro pin, recombined beef muscles, dict/health, microbial quality of beef and pork, carcass composi tion of beef, pork and lamb, and loodscrvicc marketing. Reagan’s research and teaching garnered him many honors includ ing being named one of the top granf recipients in the College of Agriculture, receiving the “Crea tive Research Award” from the University of Georgia vice presi- dent for research, selection as “Outstanding Young Faculty,” and the “Meal Processing Award,” presented by the Ameri ™ Science Association. In In his ncw p OS iti on , Reagan will 1983, Reagan was selected by I c bc rcS p ons iblc for planning, man- United States Department of Agn- a } F and imp i cmc nting product culture to lead a t rce-ycar tcc h no i o gy development prog-„ cooperative research effort in the and working with ihe Meat area of meat processing between rams ana wonting wun me mcdi the United States and West Board s scientific advisors and c producer members of the research "SgYn is a native of Lampasas, committee to establish program Texas, where he grew up on a P riorillcs and dircct,on - Be A Financial Counselor YORK (York Co.)— There are folks who have a natural talent for saving money and getting all their bills paid on time. If you happen to be one of these individuals with a natural flair for sticking to a budget -- the Penn State Coopera tive Extension of York County needs you. The only requirements arc that volunteers have their own finances in stable order and pos sess average or belter math skills. The main job of a volunteer will be to assist families in managing their money. The training sessions for instruction of financial counseling will consist of five three-hour ses sions beginning February 25 in the meeting room of the York County Extension Office at 112 Pleasant Acres Road, York. The scries will continue on March 4, 11, 18, 25. All sessions will be from 6:00-9;00 p.m. commercial beef cattle and sheep ranch. He received his bachelor’s, master’s, and doctorate dcgi cCS from Texas A&M University. Topics to be covered include managing credit, analyzing insur ance coverage, budgeting and recordkeeping. Volunteers will be taught counseling techniques and informed of available community resources. After the training, each volun teer will be assigned to approxi mately two or three different indi viduals or families. Their primary responsibility then will be to help clients establish goals, develop a spending plan, put records in order, pay bills on lime, analyze insurance coverage, save money regularly, and review and update a will. Volunteers will be assigned to each family for up to a year and will be expected to do a periodic follow-up on their clients’ progress. To become a volunteer finan cial counselor and take part in this training, contact the York County Extension office at 757-9657. Lancaster Farming Saturday, February 2,1991-D25 Keep Farm Equipment In Good Condition EDWARD J. WOODS Washington Co. Ag Agent This is the time to replace those worn or damaged parts and tires on your farm machinery. Maintaining and restocking needed spare parts should be a must before the really busy spring season is under way. Have the tractor engine timed by your local dealer. Consult the operator’s manual and adjust field machines according to manufacturer’s recommendations. Order a supply of oils, filters, and greases that are needed to maintain tractors and other equip ment It pays to take time out to start a system of record-keeping for each machine. Keep good records of maintenance and repairs and you can save some money in this highly mechanized farming operation. Remember, a breakdown at planting time is costly. The best prevention is good maintenance. Prune Shade Trees Winter is a good lime to prune the shade trees on your property because the trees are dormant and won’t be affected by the trimming as much. The bare limbs let you see where and how much to prune. And it’s easier to reshape tangled and low-hanging branches. Most trees need thinning when they approach maturity. But, cor rective pruning is important to remove a branch starting in the wrong position because this branch could change the whole tree structure. Pruning consists mostly of cut tings that train the tree, but it gen erally involves more thinning out of weak and dead wood as the tree matures. There is a saying that “as the branch is bent, so will the tree grow.” With pruning, the results are even more drastic, for a limb which is cut will not grow back. So it’s important to know the proven method of pruning before you start. Information Available on Farm Butchering For farmers during colonial days, butchering was the season’s final food gathering activity Being a festive occasion, friends and neighbors joined in the day long activities. Even today, many people enjoy eating home-cured bacon, or homemade sausage and scrapple. But these days it is difficult to find butchers selling home-cured meals. So butchering becomes a do-it-yourself project. To give instructions to those who wish to do their own butcher ing, experts at the Pennsylvania Stale University have prepared an casy-to-rcad correspondence.- course tilled, “Dressing and Cur ing Meats.” This course includes killing methods, culling proce dures, curing formulas, and com plete instructions on how to make sausage, scrapple, and liverwurst.
Significant historical Pennsylvania newspapers