(Continued from Page B 6) The year before he had reserve champion overall and received the Grand Slam Award from Ephrata Fair for accumulating the highest points in grains and forages. While his son takes care of the fieldwork, Bollinger feeds 20 head of steers, six sheep, and about 200 Muscovy ducks. In past years, his wife often dressed the ducks to sell, but has since resigned from that work, except dressing them for their own use. "She’s a good cook. The child ren all like mother’s cooking— especially her macaroni salad,” Bollinger said. Ethel had a pacemaker inserted 5 or 6 years ago and a hip replace ment 12 years ago, but is in good health. She collects “chickens on the nest” and Longaberger baskets. They are members of the Coca lico Church of the Brethren, where Bollinger is membership chair man. He is also a director of the Lebanon County Farm Bureau. Several postcards were made up Premier Poultry Farm In Ethel’s family. Then, the post cards were considered pictor ial, but today they showcase farming techniques of the past. Memories Warm Bollingers’ Home Although the Bollingers said that their agreement with their son is that they can live in the farm house as long as they like, the Bol lingers will probably move in with their daughter within the next year. Sorting through photographs and memorabilia brings a flood of memories. “I don’t know what I’ll do with all these pictures. I wonder if any one else will enjoy looking at than as much as we do,” Ethel said. The photographs chronicle not only a story of their lives but also the history of that era. For the Bol lingers’ it’s been a great life together. “I remember the first time I met her,” Bollinger said with a twinkle in his eye as he looked at his wife. “It was at her family’s (farm) open house. You could call it love at Erst sight.” Since then, the farm has changed. The pictures have faded. But one thing hasn’t changed, their love hasn’t faded a bit in the 52 years they’ve been married. V / —-jj CLOSED SUNDAYS, NEW YEAR, EASTER MONDAY,ASCENSION DAY, WHIT MONDAY, OCT. 11, THANKSGIVING, f HBltill[ CHRISTMAS & DECEMBER 26TH FISHER’S FURNITURE, INC. NEW AND USED FURNITURE USED COAL & WOOD HEATERS COUNTRY FURNITURE S ANTIQUES BUS. HRS. BOX 57 MON.-THURS. 8-5 1129 GEORGETOWN RD. FRI, 8-8, SAT. 8-12 BART, PA 17503 .in i5 e i hre^ #tor X. chlcken housei ' th ® ,arm where Ethel Bollinger grew up had 100 rain shelters for pullets. It was Ethel’s duty to open and close the shelters Is there butter in buttermilk? Not really. Buttermilk is what's left over after cream is churned to make butter. Usually, true buttermilk is dried and used by the baking industry, and it never sees the light of the grocery store's refrigerated sec tion. Buttermilk available in stores is "cultured buttermilk." It's usually made with fresh skim or low-fat milk with addi tional nonfat dry milk solids added. A bacterial culture is then added to produce lactic acid. The end result is a thick ened, tangy product often used in baking. Sometimes buttermilk is made from whole milk-check the label to see what you are get ting. Also, some manufacturers add flecks of butter for an authentic look. Buttermilk Facts A lot of people think the worst thing about buttermilk (besides the taste-sorry butter milk-lovers) is what to do with the leftovers after using the half-cup or whatever's called for in the recipe you're making. There are some solutions to this age-old problem. First, you can develop a taste for the beverage. Just try a little at a time! Don't worry, buttermilk can last up to 30 days in the refrigerator. Or, you can buy dried buttermilk powder, which can last for a year after opening if you refrigerate it. Or, you can try these substi tutions. For one cup of butter milk, substitute 1 cup plain yogurt; or use 1 tablespoon vine- Storytime LANCASTER (Lancaster Co.) Learn new ideas for making storytime with 3-S year-olds more exciting by attending a workshop on Sat., March 28, from 9 a.m. to Lancaster Farming, Saturday, January 31, 1998-87 gar or lemon juice plus enough milk to equal 1 cup-stir and let stand for 5 minutes before using; or, add 1 3/4 teaspoons cream of tartar to 1 cup milk. A cup of buttermilk made from skim milk contains about 100 calories, 2 grams of fat, 285 milligrams of calcium and 370 milligrams of potassium-about 10 to 20 percent of what you should get of those minerals each day. It's higher in sodium than regular milk, so anyone on a low-sodium diet should take that into account. Finally, if buttermilk is left out of refrigeration too long, it may separate. If that happens, all you have to do is stir it up and it's as good as new. Workshop noon. Discover stories that appeal to this age group and ways to involve children in the storytime experience. Instructor is Donna Scanlon, children’s librarian.
Significant historical Pennsylvania newspapers