BROOKFIELD. Wis. Soil
erosion is the longest-running en
vironmental concern of farmers.
However, for the greater urban
population, environmental priori
ties are often diverted elsewhere.
To recognize farmers who work
to “save the soil” and protect our
environment, No-Till Fanner is
sponsoring “National No-Tillage
Week” Aug. 9-15.
“No-till farming improves the
short- and long-term economics of
farming and protects the soil and
water on which we all depend,”
said Frank Lessiter, editor and
published of No-Till Farmer.
“Adopting a no-till system de
28 Consumers spend $69.7 billion per year on dairy products, which is about 10 4 percent of all their
food expenditures.
29 Studies show that children who are big milk drinkers tend to have denser bones as adults Bone
building occurs primarily during childhood and adolescence, and peak bone mass is reached at
about age
30 One pound of butter equals four sticks or two cups or 32 tablespoons
31. What was the first cheese made in America? Cottage cheese. It is speculated that cottage cheese
was first made in the galley of the Mayflower Dairy plants began making rottage cheese
commercially in 1916.
32. The National Institutes of Health recommends 1,000 milligrams of calcium for the average woman
each day. One 8-ounce glass of milk provides about 300 milligrams of calcium.
33. Use low temperatures for a short period of time when melting cheese High heat and long cooking
tend to make cheese stringy and tough.
34 Butter has the same number of calories and fat grams as margarine, but butter is much better for
baking One serving of each has about 36 calories and 4 grams of fat
35. Cheese will continue to ripen, no matter how carefully it is stored Hard cheeses will generally
keep for several months, whereas softer cheeses will keep from one to three weeks after opening,
36. Because salt acts as a preservative, salted butter has a longer shelf life than unsalted butter
Unopened, wrapped salted butter may be kept in the freezer until ready to use. The two types are
interchangeable in recipes, although many cooks prefer unsalted butter for baking
Deer Creek Equipment Round Baler Blitz
No Interest until ‘99 AND Financing as Low as 5.5%*
National No-Tillage Week Aug. 9-15
pends upon a willingness to
change and a deep-down desire to
succeed. No-till farmers are true
innovators in crop production,”
To honor these devoted indivi
duals, No-Till Farmer, a newslet
ter dedicated to providing no
tillers with solid ideas for improv
ing cropping profits, is offering
no-tillers a free “National No-Till
age Week” package that’s valued
at $17.40. No-tillers will receive a
certificate recognizing their con
tributions to saving the environ
ment, an issue of No-Till Farmer
and two special management re
ports: “Row Cleaners, Zone Til
lage, No-Till Coulters” and “177
Super Ideas For Better No-Till
• _ft
mg.
“ This informational packet is an
example of the need for continued
education to spread the growth of
no-till,” Lessiter said. “With the
economic and crop production ad
vantages of no-till, it’s just a mat
ter of time before farmers are go
ing to recognize that no-till is the
way they’re going to have to gor”
However, Lessiter points out
that ‘Farming is an art a lot of
fanners can do things differently
and get the same results.”
Lessiter sees this every year at
the National No-Tillage Confer
ence. an annual mid-January event
(Contlnuod from Pag* E 10)
37. Half-and-half contains 10 to 12 percent milkfat more than milk and less than cream It can be
substituted m recipes calling for light cream, which has at least 18 percent milkfat, but not for
heavy cream, which contains at least 36 percent milkfat
38. The first dairy cows came to the “New World” in 1611, helped to end starvation at the Jamestown
colony
39 Nearly half (47 percent) of all Americans remember dunking their cookies in milk as a favorite
childhood pastime, but as adults, only a quarter (25 percent) partake in the ritual
40. The "sell by” date on a carton of milk is used as a guideline for grocery retailers, and ensures that
you are being sold a fresh product. Once you bring milk home, it remains fresh for seven to 10
days beyond the sell by date if refrigerated at 3S-40 degrees F.
41. All cheese should be stored at temperatures between 35 and 40 degrees F in tightly wrapped foil or
plastic to protect it from drying out. Strong-smelling cheeses, like Limburger, should be kept in a
separate container to prevent odors from transferring to other foods.
42. Mold may develop on the surface of cheese, but that doesn’t mean the cheese is ruined Most
molds are harmless, although some may produce toxins which could penetrate the cheese To be
safe, cut away one-half inch of cheese on all sides of any visible mold. Use the remaining cheese
as quickly as possible.
43. Milk makes a great natural sports drink. Milk contains the potassium, protein, and carbohydrates
that sports drinks have, but it also provides calcium, riboflavin, vitamin D, and other nutrients
sports drinks don’t offer.
cosponsored by No-Till Fanner.
“In roundtable sessions, you’ll
get a group of veteran no-tillers,
and someone will ask a simple
question and each person will give
a different answer,” he said.
“Everyone has a little different ap
proach. There is not a single set of
guidelines to follow in order to be
a successful no-tiller.”
For your free National No-
Tillage Week package, call No-
June Dairy Month 199 S
Lancaster Farming, Saturday, June 6, 1998-Ell
Till
Farmer at (800) 645-8455 or
(414) 782-4480. You can also
write to No-Till Farmer, P.O.
Box 624, Brookfield. WI 53008-
0624 or fax: (414) 782-1252 or
e-mail: info@lesspub.com. Con
tact No-Till Farmer for more in
formation on no-till farming or
the National No-Tillage Confer
ence. Jan. 21-23, 1999, in St.
Louis, Mo.