Meet ‘Martha Stewart’ OfDillsburg (Continued from Page B 6) The family owns 12 quarter horses and raises steers for rop ing events. The Merritts’ chil dren, all active 4-H’ers, compete in many of the events. They also help their dad stack hay and pre pare for the shows. “I’ve been riding all my life,” Jessica said. Her favorite is the team penning event, which re quires two people to cut three head of cattle out of a herd of 30 and herd them into a pen in the opposite end of the arena. “Last weekend I won buckle, From the first Thanksgiving to today’s turkey burgers, turkeys are a part of the American tradi tion dating back hundreds of years. However, many of us still know little about the birds. The following are answers to some of the most commonly asked ques tions about turkeys. According to the National Turkey Foundation’s website, www.eatturkey.com, early ex plorers to the New World quickly acquired a taste for turkey and took birds back to Europe. By the 1500 s, turkeys were being raised domestically in Italy, France and England. When the Pilgrims and other settlers arrived in America, they were already familiar with rais ing and eating turkey and natu rally included it as part of their Thanksgiving feast. Stuffing Or Dressing? According to “Joy of Cook- fing” was thought to be lin ing” the original name is stuf- pro per. fing. The term “dressing” , . r . , comes from the Victorian From the National England, when the term “stuf- Turkey Federation Website PARTS * SERVICE » SALES » RENTAL WINTER WILL BE READY! Stop in at your Bobcat Dealer and check out our new G-series with CAB and HEAT! Also snowblower attachments. for fourth in penning during the summer series,” Jessica said. When she was 11-years-old, Jessica placed eighth in the state in competition for pole bending. Cassandra rides and trains horses. She is a member of the Keystone Quarterhorse Youth Team. Cassandra’s involvement in horse events is curtailed by her career as a massage therapist. Jim’s mother Connie operates the snack bar during the shows conducted at the ranch. Ronda collects food tins and cow memorabilia and is secretary Some experts think the first Thanksgiving dinner was served by the Pilgrims in 1621. Others credit the settlers of Virginia’s Jamestown with celebrating the first Thanksgiving as their ver sion of England’s ancient Har vest Home Festival. President Abraham Lincoln proclaimed Thanksgiving a na tional holiday in 1863, supposed ly as a response to a campaign organized by magazine editor Sara Joseph Hale. In 1939, Presi dent Franklin Roosevelt moved Thanksgiving Day forward one week, as it is presently cele brated. Benjamin Franklin, who pro posed the turkey as the official United States’ bird, was dis mayed when the bald eagle was chosen over the turkey. Franklin wrote to his daughter, referring COME. Let’s Talk Turkey Facts, History of The National Barrel Horse As sociation. But none of these hob bies compare with the intrigue of the kitchen. One of the easiest recipes that Ronda enjoys preparing is Crockpot Apple Butter or Peach Butter. “In no time at all, you can have a batch without a whole lot of mess,” she said. Here is the recipe: APPLEBUTTER 8 cups apples 4 cups sugar 2 teaspoons cinnamon to the eagle’s “bad moral charac ter,” saying, “I wish the bald eagle had not been chosen as the representative of our country! The turkey is a much more re spectable bird, and withal a true original native of America.” Since 1947, the National Tur key Federation (NTF) has pres ented the President of the United States with a live turkey and two dressed turkeys in celebration of Thanksgiving. The annual pre sentation of the National Thanksgiving Turkey to the President has become a tradition al holiday ritual in the nation’s capital, signaling the unofficial beginning of the holiday season and providing the President an opportunity to reflect publicly on the meaning of the Thanksgiving season. After the ceremony, the live bird retires to a historical farm to live out the rest of its years. In 1999, about 273 million tur keys were raised. The NTF esti mates that 45 million of those turkeys were eaten at Thanksgiv ing, 22 million at Christmas and 19 million at Easter. Ninety-two percent of Ameri cans surveyed by the National See One Of These Local Dealers LltltZ, PA KEYSTONE BOBCAT 717-625-2800 Marttncburg, PA BURCHFIELDS, INC. 814-793-2194 Mlfflinburg, PA BS & B REPAIR 717-966-3756 Muncy, PA BEST LINE LEASING, INC. 717-546-8422 800-321-2378 Qu*rryv)ll« t PA GRUMELLIs FARM SERV. 717-786-7318 BbBCtfOFREADINQ mofftwKJlnflKubo*# 610^26-2441 110^66-1481 Ch*mb«*»burg,PA CLIiGSTON AG & TURF INC 717-263-4104 Harrisburg, PA HIGHWAY EQUIPMENT 717-564-3031 Lancaster Farming, Saturday, November 18, 2000-B7 Combine ingredients and cook on low six hours. Puree. Cook additional five hours with lid off on high temperature. Ladle into jars. Refrigerate or process in boiling water bath to can. SMELLY JELLIES (Air Freshner) Use baby food jars, votive holders, custard cups, dec orative glasses and 4-ounce jars 16-ounces liquid potpourri 4 packets unflavored gelatin Colorant, if desired Thoroughly heat half the liq- Turkey Federation eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is IS pounds, meaning that approximately 675 million pounds of turkey are con sumed in the U.S. each Thanks giving. The top five most popular ways to serve leftover Thanksgiv ing turkey are: sandwich, soup or stew, casserole, stir-fry, and salad. In fact, turkey is most often prepared in a sandwich year round. However, low-fat, conven ient products like ground turkey, turkey sausage and turkey bacon, as well as turkey cutlets and tenderloins, are becoming in creasingly popular. Many people report drowsi ness after eating Thanksgiving dinner. While turkey often re ceives the blame, recent studies suggest that carbohydrate-rich meals may cause sleepiness by increasing the number of trypto phans in the brain. Therefore the unusually large, multi-coursed, carbohydrate-rich meal most people eat on Thanks giving is more likely the cause. The white meat is generally uid poppourri, just to boiling. Mix in 4 packets gelatin until dis solved, add remaining liquid pot pourri. Pour into containers, and mixture will set up. Attach the following poem: Here’s a little something for your home or your car. A homemade gift from me to you smelly jelly in a jar. It’s a liquid when poured into a jar and not to be eaten, not for your belly, but to refreshen your room, for it’s called smelly jelly in a jar. preferred in the U.S. while other countries choose the dark meat. A 15-pound turkey typically has about 70 percent white meat and 30 percent dark meat. The two types of meat differ nutritionally. White meat has fewer calories and less fat than dark meat. The rich flavor of dark meat is espe cially valued in soup and stew recipes. Dark meat holds up well in rich marinades and is a per fect choice for grilling and barbe cuing. When Neil Armstrong and Edwin Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey and all of the trimmings. It is estimated that turkeys have 3,500 feathers at maturity. The bulk of turkey feathers are composted or otherwise disposed of; however, some feathers may be used for special purposes. For instance, dyed feathers are used to make American Indian cos tumes or as quills for pens. The costume that “Big Bird” wears on “Sesame Street” is rumored to be made of turkey feathers. Tur key feather down has been used to make pillows. For commercial use, turkey skins are n tanned and used to make items like cow boy boots, belts or other accessories. Turkey consump tion has more than doubled over the past 25 years. In 1999, per capita turkey con sumption was 18 pounds compared to 8.7 pounds in 1974. America celebrates turkey during June, National Turkey Lovers’ Month. Turkey is low in fat and high in protein. The USDA’s Dietary Guidelines for Ameri cans recommend 2-3 servings each day from the category that con tains meat, poultry, fish, dry beans, eggs and nuts. Choosing turkey to meet those dietary guidelines means giving your body the benefits of protein while sparing additional fat grams and cholesterol. Domesticated tur keys cannot fly. Wild turkeys can fly for short distances up to 55 miles per hour and can run 20 miles per hour. Only tom tur keys gobble while hen turkeys make a click ing noise./l
Significant historical Pennsylvania newspapers