Historical Newspapers of South Carolina

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j ) I W4 WEIGHING CALVES—Performance testing of beef cattle is a way of measuring the value of a brood cow. Each calf is being weighed and given a value as to the pound gain for each day of life. It is also given a type score. These two combined figures are added together and a calf given a figure. This figure then is compared to others in the herd, and it gives the cattle producer more information in developing a good, solid brood cow herd. The information is also used to prepare bulls and their rate of gain on their progeny. The above picture shows John Wise (Livestock Specialist), Wayne Sherer (Area Agent), and Dell Owens at the Caro lina Milling Farm, weighing their caves. All the calves are weighed. The information is fed into IBM equipment at Cemson and returned to the owner as confidential informa tion. FARMS and FOLKS flafn Or Shine? BY HAROLD ROGERS Assistant Extensinn Editor CLEMSON - Will it ^ Tain or shine 0 " It's the ape-"ld question a- & bout tommorow's weather. And with the refining of the econo my and pressures on produc tion, the weather and the ques tion become more important. To the farmer, particularly, it's usually the dominating question. In many cases it s no less important to the big city businessman, the backyard gardener, or the housewife with clothes in the washer. Now, ESSA s weathermen are using Precipitation Probabili ty F recasts' to try t sharpen predictions. Alex Kish, agricultural me- terologist at Clemson Univer sity here, believes tliey re an improvement o V er the old sys tem. "In effect," he says, "they translate the difference be tween a remote chance and a virtually sure thing into numer ical terms." Another way of putting it is that the new system tries topin- point the percentage probability of rain hitting a given spot in a wide area during the fore cast period. Alex is the man faced with reading weather maps and pat terns, and translating possibili ties into pro,Labilities for peo ple over ttie state. It helps farmers plan activities accord ingly, and Alex is all for any thing that helps pm down more accurate predictions. It s all a matter of mathe matics, coupled with interpre tation of those cloud forma tions and wind currents. In general, the forecasts co ver 12-hour periods and “mod erate-sized metropolitan" areas, which may be two v ^)r three counties. This means that Kish, and the other weather forecasters, study weather conditions and determine the probability that showers will occur over the area within the next 12 hours. They can pretty well determ ine the percentages of rain hit ting somewhere over the sti pulated area; and they may de cide, for instance, that there is an 80 percent probability. Then, they have to try to fig ure the scope of the rain clouds and conditions to try to antici pate how much of the area will get rain. This gets a little more sticky. It can separate the men from the boys in the forecasting busi ness. Some of the things they have to consider are: will there be one general rain cloud or nu merous localized ones? How much of an area will they like ly cover 0 Seasonal patterns and tem peratures usually help to de termine answers. “Say we are forecasting for a four-county area such as An derson, Oconee, Pickens and Greenville," says Kish. •We've already determined that there’s an 80 percent chance of precipitation some where over the area. Now, pre vailing conditions indicate cloud buildup sufficient to bring rain to at least 40 percent of that area. We simply multiply 80 by 40 and come up with 32 percent." Rounded off, this means that there’s a 30 percent chance that any given area such as Clemson, Anderson, Easley, or any other area in the four coun ties will get rain. Result: the forecast calls for a 30 percent chance of pre cipitation. This probability forecasting, says Kish, is intended to e- laborate the basic prediction, “giving the user the benefit of the weatherman’s knowledge of the’degree of uncertainty in the situation ’ He also views it as “a pro duct which becomes more use ful as it is more thoroughly understood.” Tailoring Workshop Is Planned BY HELEN C. CAMP Extension Home Economist Need a new fall coat or suit? If you sew well but are a little afraid to tackle the Job of making one by your self, here Is the solution. At tend the Tailoring workshop to be taught by Helen Camp and Nell Harrison, Laurens County Extension Home Economists. The first meetingwillbeheld at 10:00 a.m. Thursday, Sept ember 3rd at the Agricultural Building in Laurens. No mat erials will be needed at this meeting. Instructions will be given as to the type of fabric, patterns and equipment needed at this meeting. Participants will be requested to furnish their own portable sewing machines if possible. The Extension Office will have a few machines avail able for use. Following this there will be 10, two-hour work sessions held Monday-Friday, September 14- 25 from 9:30 - 11:30 a.m. There will be no charge to attend the workshop; it is open to anyone who already sews well and is interested in tailoring. The class will be limited to 10 members. They will be accept ed on a first come basis. To enroll contact the County Ex tension Office, 219 Laurens St. Laurens - Phone 984-3021 by Tuesday, September 1. If classes are filled, your name will be placed on a waiting list. Rice Versatile, Economical MS YOUR BODY A SIGHT BE HOLD? OR IS U LUMPY. BUMPY. BENTED DENTED. SCRATCHED. MASHED? IF SO, BRING IT TO US! WE’RE EXPERTS ON BAD BODIES! CECILS BODY WORKS CORNER OF EAST CAROLINA AVE. AND SOUTH WOODROW ST. • BODY WORK • PAINTING • 40 YEARS EXPERIENCE Japan has quantitative re strictions on most imports go ing into that country. U. S. Commerce Department figures show that despite attempts to liberalize Japan’s trade policies, 20 whole products cat egories and parts of 93 other product categories will have quotas on Jan. 1, 1972, when the country’s new trade program goes into effect. HELEN C. CAMP EXTENSION HOME ECONOMIST There are so many good things to be said for rice, it’s hard to know just where to start. It’s simple to prepare. It adapts itself easily to ac company or mix in with other dishes. It stores well. It even refrigerates and can be frozen for future use. It’s an excellent energy food. And to top it all off, rice is economical. There are many types of rice. White rice (often called regular white rice because of its popu larity and familiarity) is pack aged in long, medium, and short grain types with the entire out er coating of bran and germ re moved. It is also referred to as polished rice because it some times has a high lustre that is imparted to the rice kernels by a talc and glucose solution. Some brands are enriched by partial restoration of vitamins and minerals lost in milling. It’s always best to check the label. Long-grain rice is four to five times as long as the grain is wide. When cooked, the grains are more light and fluffy than short or medium-grain rices. Serve long-grain rice occasion ally instead of otatoes or in a main dish, because it is plump and fluffy when cooked. Regular white rice swells to about three times its original measure. One cup of this rice will yield about three cups cooked. Medium-and short-grain varieties have short, plump grains that cook tender and moist with the particles tend ing to cling together. These are fine for puddings, croquet tes, molded rings, and other dishes in which creaminess is desired. Converted rice is also known as parboiled or processed rice. By a special step-pressure pro cess, the grains are parboiled before milling. This is long- grain white rice that has been processed to retain a large per centage of the natural vitamin and minerals. Converted rice is ideal to serve plain, with main dishes, vegetables, and in desserts. One cup of converted rice yields from three and a half to four cups of cooked rice. Precooked or quick rice (often called instant) is long-grain white rice that has been cooked then dehydrated and dried. It is enriched. It requires a minimum of cooking since it only needs to have the moisture restored. One cup of precooked rice will yield about two cups of cooked rice; yield depends upon the method used in pro cessing. It is ideal for quick jneals or speedy desserts. Brown rice is the whole un polished grain of rice with only the outer husk and a small a- mount of bran removed. It re tains all its natural vitamins and minerals. This rice has a nutlike flavor and is excellent as a stuffing for game, as a vegetable, and in main dishes. One cup of uncooked brown rice makes about three and a half cups of cooked rice. Wild rice is not really rice at all. It is the seed of a shallow water grass and is harvested mostly in Minnesota. The seeds are gathered by crews working from sail boats. It is because of this necessarily slow process and limited supply that this is the most expensive of all the rices mentioned here. The grains of wild rice are long and grayish brown. It is especially delicious with game and poultry. It is high in potassium, phos phorus, with some riboflavin, thiamine, niacin, and protein. One cup ofwild rice yields about three cups of cooked rice. Flavored rice is a relatively new treat on the market. There are quite a few varieties and not all flavors are found in every market. Have you tasted curried rice-a touch of India? Herb rice reminiscent of the French Basque provinces? Saffron (yel low) rice - typical of Spain? Also there are beef-flavored and chicken-flavored and other seasoned rices available. These, too, are most costly than plain rice. However, the spices and herbs are expertly blended, making delicious dishes that save the home maker, preparation and time. In some cases the rice is packaged so that the homemaker adds the seasoning. Some flavored rices use long-grain enriched rice and some use precooked rice. Livestock and Dairy Farmers agree.... V/intergrazer was GREAT....now there is ttliittetyriizer 70 bred to be even betterlll Mora winter grazing .... means more dollars In your pockat I . Winter grazer was great .... It placed number one In forage yields In: Georgia Experiment Station. Experiment, Georgia - 1070 North Carolina Experiment Station (Coastal Plain) Willard, N.C.-IOOO Clemson University, Edisto Station • 1069 Auburn University. Southern Alabama - 1069 University of Florida, Quincy, Florldaat wlnfersend(2-26-60)In 1060 This year WIN7ERGRAZER-70 out performed Oil entries In the forage test at North Carolina Experiment Station Pantego, North Carolina-1070 Mississippi State (at winters' end) 1070 Kansas Experiment Station Mound Valley (at winters' end) -1070 Now In Pennington's own test WINTERGRAZER- 70 out performed WIntergrazer by 10%. That’s real performance and experts agree. Expert farmers, (names on request), tell us that' WINTERGRAZER-70 produces lush, green forage fall and winter. Higher nutrition that puts pounds on beef animals and more milk production In dairy herds. They report that WINTER GRAZER-70 is disease resistant and highly palatable, effecta a fast recovery and produces even under adverse con ditions. WANT YOUR OWN PROOF? Ask the farmer who has previously planted WINTERGRAZER-70.. or. ask your dealer. He has all the Information and will tell you all about It! WHUMMU* 70 ffg \ Mount BH/Tlt MAURI PLANT NOW'" s.e.ee.ee.e.e »••••••• According To Plan When everything is going along according to plan you gat the feeling that you have some control over your future. And that's especially true of financial planning. The easiest end best way to make your finances go according to plan is through life insur ance. Ufa insurance ctn guarantee a secure financial fi'ture! REPRESENTATIVES SIDNEY HARTZOG—833-2333 REPRESENTATIVES FRED BRAGG—833-1663 csl-s/ rp-/ at, nz * ^■rai Jacobs bldg—833-0950 JhMmrmcM OLIN FURR—833-0066 Nylon was the first textile fiber compounded entirely from chemicals. MWkWVVVVWVVWWWVVWWVVVVVVWVVVVWVVVW MIBflION UTTU CAR FANS: WE ARE NOW WONG ORDERS FOR THE NBM CHEVY VEGA23001 Plaxico Chevrolet, Inc 400 West Main Street MVVVVVVVVVVWVVVWWVWVVWVWVVVVVWVVVW