Page 4—Poultry Notes Supplement to Lancaster Farming, Saturday, Sept. 24,1994
Poultry Ambassador Is
' (Continued from Pago 2)
the adjoining 16-acre farm that the
family purchased and the acreage
they rent, they have about 100
acres.
They raise 22,000 broilers. The
family lives in the home they built
on the land and leases the farm
house and a 500-head hog opera
tion to a tenant farmer.
The Stauffer family is best
known locally for its top quality
produce that they raise on 20 acres
and sell from the produce stand
erected on their farm.
The farm has also been publi
cized nationally for its U.S. geo
logical water quality studies and its
composting system. The water stu
dies were discontinued last Octo
ber from lack of designated funds
from the government but the infor
mation derived from those studies
continues to influence nutrient
management One of the most
important experiments on the farm
showed that it takes one to one
and-a-half years for excessive
amounts of manure to reach the
ground water.
While Clark is determined that
farmers need to do their part in tak
ing care of ground water and soil,
he is disturbed that during the
Michelle helps her dad load produce to enter In compete
tlon at the Fair.
Control Manure F
Naturally
Boolh ft\2 |lkl=l NCPoultry
FLY PAFtASITE
Y/O CALL: 315-497-2063
wS IPM LABORATORIES
M LOCKE, NEW YORK 1
• Waxed Poultry . Octagon Bulk Boxes
Ice Pack Boxes • Poly Cups Many Sizes
• Tray Pack Boxes and Styles
• Stock Boxes Many Sizes • Egg Cases and
• Poly Bags and Filler Hats
Stretch Film • Brooder Paper and
• Adhesives Chick Box Pads
• Any Speciality Items
Phone: (410) 546-1008 Fax: (410) 546-5341
Large ‘Enough To Serve you, Small Enough To Care
winter, fertilizer is dumped on icy
roads and driveways indiscri
minately.
According to Clark, a fertilizer
company told him that they sold
more fertilizer during February
than they sold in a whole year to
farmers.
“You know who they are going
to blame for this when it starts
showing up in the ground water?”
a frustrated Clark said of the pub
lic’s outcry in blaming the Chesa
peake Bay’s pollution on farmers.
The farm is a popular place for
international leaders who have
agricultural interests. They visit it
to see the expert conservation
methods that the Stauffers use and
the composting system that Clark
devised. The composting system
shows how easily and inexpen
sively waste can be converted to
compost.
Dead chickens from the poultry
houses are disposed in one of the
four adjacent composting bins
erected near the poultry houses.
Stauffer throws about three
shovelfuls of poultry manure on
top of the dead chickens each day.
Water is not added. It takes about
three weeks to fill one bin before it
is topped with manure and allowed
FIRST STATE PACKAGING, INC.
"Progressive Packaging For The
Pennsylvania Poultry Industry"
Service to all of Pennsylvania from
our Chambersburg, PA location.
Sister To Last Year’s Poultry Queen
to go through a seven to 10-day
heat cycle that reaches ISO
degrees. After the heat drops to
about 100 degrees, the bin’s con
tents are dumped into an adjacent
bin where it completes another
heat cycle. The dumping aerates
the compost to activate the bacte
ria. At die end of the second heat
cycle, the composting is complete
and ready to be spread on the
fields. No additional fertilizer is
needed on (he farmland.
“You can’t get any animal that is
more efficient than a broiler,’*
Clark said. Feed conversion can go
as low as 1.83 to a pound of weight
gain. It takes about six weeks and
three days to raise a flock from
start to finish compared with the 14
weeks required when the Stauffers
first began raising broilers for the
market.
With so many responsibilities in
the field and helping at the produce
stand, Michelle’s chores in the
Michelle discards her crutches while she helps customers at the produce stand.
Si
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4
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poultry houses is relegated to help
ing dump the baby chicks from the
boxes whenever a new batch
arrives at the farm.
But Michelle is well aware of
the need to educate people on the
value of including poultry and
eggs in their daily diet
Here are two of her favorite
recipes.
HONEY BAKED CHICKEN
Mix together:
'A cup melted butter
'/i cup honey
2 tablespoons mustard
1 teaspoon salt
1 teaspoon curry powder
Baste a 3-pound fryer or five to
six chicken legs with this mixture
and continue basting every IS
minutes while baking at 350
degrees for 114 hours.
-Industry Speakers
John Pederson, Poultry and Egg Fax
Dr. Ed Mallinson, U. of Maryland
Dr. Dave Henzler, U.S.D.A.
Dr. Dave Fernandez, N.C. State University
Jack L. Cooper, NTF/NBC Consultant
Dr. Jim Arends, N.C. State University
Dr. Wayne Schlosser, U.S.D.A.
Dr. Jim Arends, N.C. State University
-Exhibits
<tV ''
Banquet Tickets will be available
Pennsylvania State Poultry Federation
Sept. 28-29
Lancaster Host
Resort
12:00-5:00
LANCASTER COUNTY
POULTRY ASSOCIATION
Affiliated With
GOLDEN LEMON CHICKEN
4 boneless, skinless chicken
breast halves
1 egg, beaten
All-purpose flour
3 tablespoons butter
1 envelope Lipton Recipe Sec
rets Golden Herb with Lemon
Recipe Soup Mix
1 cup water
4 lemon slices,'optional
Hot cooked rice
Dip chicken in egg, then flour.
In 12-inch skillet, melt butter and
brown chicken over medium heat 4
minutes, turning once. Stir in gol
den herb with lemon recipe soup
mix blended with water; arrange
lemon slices on chicken. Bring to a
boil, then simmer covered 10
minutes or until sauce is slightly
thickened and chicken is done. To
serve, arrange chicken and lemon
over hot rice, then spoon sauce
over chicken. Makes about 4
servings.
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