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I J Big City Apartment Dwellers SeeTypical Farm From Windows of Their High Rise Buildings [ Cows Milked Three Times Daily In Chicago Zoo Barn Chicago residents of fash ionable hotels and high-rise apartments adjacent to Lin coln Park Zoo, on the shores of Lake Michigan, can see a typical midwest farm right outside their windows. Dairy cows are featured at tractions of the Farm-in-the- Zoo. Three times a day, in the big red Dairy Barn, at ten, twelve and two o'clock, six cows are milked by automatic machines in the spotless milk ing parlor. Over four million people are expected to visit the dairy ex hibition during 1966. Future exhibits will show how farm animals and produce play a role in the manufacture of no-farm products. Milk, for instance, plays a part in the production of paint, combs and other items. “You would be amazed at the number of children who come here who have never been close to a cow or. any other domestic farm animal,” a Zoo spokesman said. Actually, at the farm, the children can get almost — but not quite — within touching distance of all the animals. They can watch calves who bawl like babies, and, of course, the fascinating milking proc ess. Dr. Lester E. Fisher, zoo di rector, has delivered several calves in the Dairy Barn and spent a few cold nights help ing to deliver piglets and ewes. Cow Is Queen Of AnimalKingdom; 24-Hour Factory Is a cow hamburgers on the hoof, a milk bottle with a tail, or a set of luggage with hair? According to the January issue of Southern Dairy Prod ucts Journal, many city dwell- 1 ers have seen COWards, COW- hide luggage, possibly even a COWboy, but how many have ever seen a live cow. A cow is really the queen of the animal kingdom. Her walk is graceful, her eyes fail of compassion and she has a tem perament fitting her position. She is the 24-hour factory that produces the most nearly perfect food for man. Her product has been pasteurized, homogenized, dehydrated, churned, clabbered and steri lized. It is the sole food of babies, the growing food of children, the health food of adults and the comfort food of the aged. True Color Of Cows’ Eyes May Be Surprise “I Dream of Bossy with the Light Brown or Blue or Black Eyes.” In spite of the notion that cows have brown eyes, the Ex tension Service at VPI, Vir ginia Polytechnic Institute, started checking. They found that the eyes of most of the cows they gazed into were dark blue, approach ing black. Some of the others were brown — many approaching reddish-brown. Now, If You Want to Know What is a Cow 9 Hear This “The cow is a mammal. It has six sides — right, left, an upper and below. At the back it has a tail on which hangs a brush. With this it sends the flies away so that they do not fall into the milk. The head is for the purpose of growing horns and so that the mouth can be somewhere. The horns are to butt with, and the mouth is to moo with. “Under the cow hangs the milk. It is arranged for milk ing. When milk comes, the milk comes, and there is never an end to the supply. How the cow does it, I have not yet realized, but it makes more and more. The cow has a fine sense of smell; one can smell it far away. This is the reason for the fresh air in the country. “The man cow is called an ox. It is not a mammal. The cow does not eat much, but what it eats, it eats twice, so that it gets enough. When it is hungry it moos, and when it says nothing it is because its insides is all full up with grass.” The above essay was writ ten by a 10-year-old English boy. It appears in a book written by Sir Ernest Gow ers to help government offi cials write in a more under standable language. Quality Assured The sanitary quality of our milk supply is guaranteed by a program of protection in which Federal, State, and local agencies, and the dairy indus try participate. Most Ameri can communities require the nasteurization of fluid milk oducts. Obviously, from the picture above, Japanese school children who now learn good diet from their school lunch programs enjoy milk and get plenty of it. The Japanese import nonfat dry milk from the U.S. to supplement local supplies, because their own supplies of milk are inadequate. The Cow The cow is of the bovine ilk: One end is moo, the other milk. — Ogden Nash The Red and White Cow The friendly cow all red and white, I love with all my heart She gives me milk with all her might And cream for apple tart. She wanders lowing here and there, And yet she will not stray. All in the pleasant open air, In the pleasant light of day. And blown by all the winds that pass. And wet by all the showers, She walks among the meadow grass And eats the meadow flowers. — Robert Louis Stevenson Go Western Go western this summer with Avocado-Cheese Spread; make with I cup cottage cheese, sieved; 1 mashed avo cado, i teaspoon minced onion, 1 teaspoon lemon juice and Vi teaspoon salt. Flavor with a dash each of Worcestershire and Tabasco sauces. This makes an excellent stuffing for celery sticks, tomatoes, peach es or pear halves. I * - * / Power for the Home & Dairy Farm WE SALUTE THE DAIRY FI Who Knows So Well How to ■ ■ ■ 1*7 Ml ELECTR ... and Live Better Electric From Lighting to Milk Handling— ELECTRIC POWER IS ON THE JOB— —working for the Dairy Farmer. It provides Dairy Bam Ventilation — Materials Handling — Bam Clearing — Bam Curing of Hay — and a wide range of other farm needs. In his Home, too, the Dairy Farmer depends on Always ready Electric Power NEWBERRY ELECTRIC COOPERATIVE INCORPORATED HOME OWNED BY THOSE.IT SERVES w > ' V. - 1 ' ^ >; % : s|||| keL f? i..-: ;; / .-V'.t mm AS;?:! Keep Dairy Products Cool, Clean, Covered, Good Rule m * i .. r ’ ■/.'i :• y-r- mmm !• • . i s v::-: •.• :'••• : IlglllS When your family wants more than a snack, serve them light, yet satisfying sandwiches. Broil Bacon- Cheese Specials in a jiffy. Crisp bacon strips top a well-seasoned mixture of eggs and Swiss cheese. When Family Wants More Than Snacks Try Bacon-Cheese Specials Everyone snacks during the warm summer months. But there comes a time when your family wants more than a “mere” snack and less than a full meal. Don’t worry about that moment. Serve your fam ily Bacon-Cheese Special sandwiches. They’ll love ’em. These are hearty sand wiches, full of fine flavor and easily prepared in minutes. And the best part is that you normally have all the ingre dients on hand: bacon, Swiss cheese, eggs, butter, sandwich buns and standard seasoning. Keep this recipe handy. It will solve your menu problems for family lunches and Sun day night suppers during the warm weather months. Light, yet substantial, Ba con-Cheese Special is made extra flavorsome with the ad dition of Worcestershire sauce, lemon juice, and just a dash of garlic and celery salts. The combination of flavors is a de light with paprika supplying a touch of rosy color. Eggs and Swiss cheese blend into a melted topping giving plenty of solid, wholesome nourish ment in every bite. Bacon and cheese form a natural flavor team. Your family will like these tasty sandwiches and you’ll like the easy way they’re made. Your kitchen stays cool, too, as the Bacon-Cheese Special’ take just a few minutes broil ing time and they’re ready to eat. The cheese is melted and lightly browned and the bacon is crisp and savory. Serve these appetizing sand wiches with celery sticks, ol ives, pickles or cherry toma- ‘ toes. Add a glass of cold milk for a beverage, and for des sert, fresh fruit. It’s a well-balanced quick meal that’s sure to please all members of your family. Stay cool and refreshed this sum mer by serving succulent sandwiches. BACON-CHEESE SPECIAL Baking sheet Preheated broiler 8 sandwiches 8 strips bacon Butter, softened 4 sandwich buns, cut in half 2 eggs, well beaten 2 cups (y 2 lb.) shredded Swiss cheese Vz teaspoon salt % teaspoon pepper *4 teaspoon paprika !4 teaspoon Worcestershire sauce 1 teaspoon lemon juice Dash of garlic salt Dash of celery salt Cut bacon strips in half and cook partially. Butter cut side of buns; toast under broiler until lightly browned. In a tershire sauce, lemon juice, bowl combine eggs, cheese, garlic and celery salt. Spread salt, pepper, paprika, Worces- on toasted side nf bun; top A good rule to follow In han dling dairy products in the home is to keep them cool, clean, and covered. So writes Dr. Alexander Swantz in the 1965 Yearbook of Agriculture, “Consumers All.” Other helpful hints from Dr. Swantz’s article for the storage of dairy food are: • • * • Fluid milk products should be refrigerated as soon as pos sible after purchase. Remove fluid milk products from the refrigerator only as needed, and put the containers back in the refrigerator promptly. • • * e Because milk can absorb odors and flavors from other foods, the containers should be as tightly covered as possible. * • • • Fluid milk products that have been on hand for some time — or have been allowed to stand at room temperature each with 2 pieces oi oacon. Place on baking sheet; broil until cheese is lightly browned and bacon crisp. * * * Add a new twist to breakfast by sprinkling Cheddar cheese over scrambled eggs and allow just to melt before serving. Serve with blueberries and cream, butter-cinnamon toast and milk. — should not be mixed with fresh milk products. Fluid milk products properly cared for in the home should remain fresh for at least a week or more until you use them. • • * • Nonfat dry milk, kept dry and cool, can be stored on the pantry shelf for several months without deterioration. As soon as you reconstitute nonfat dry milk, the liquid product needs refrigeration. Chilling the reconstituted prod uct improves its flavor. • • • e Dry whole milk should be stored in tightly covered, mois- tureproof containers. Recon stituted dry whole /milk needs refrigeration. * * * e Canned evaporated milk keeps well on the pantry shelf until opened. Once the can is opened, evaporated milk needs refrigeration and has about the same storage life as fresh milk. e Natural cheeses should be kept refrigerated. e Soft cheeses, such as cottage and cream cheese, are quite perishable and should be used soon after purchase. Junei DAIRY month A Salute to the Dairy Industry JUNE IS A MOST FITTING MONTH in which to raise a Salute to the Dairy Industry in New berry County! JUNE IS WHEN SUMMER COMES, when the cool goodness of milk, the wonderful convenience of DAIRY PRODUCTS, provide more dramat ically than any other time during the year just what the housewife needs to furnish her family with easily prepared, appetite stimulating meals and vitalizing refreshment. THERE IS YET MORE REASON for Saluting the Dairy Industry. Dairying comprises the greatest part of our agri cultural activity. Progressive attitudes of Dairymen in search of better farming methods and improvement of the quality of their products also have made the Dairy Industry an important part of our economy. THE PARTNERSHIP that has grown up between Dairy men and our Business Community, which provides them with the modern machinery, the power, the services and supplies, and the needs of their families—all essential to their progress —has contributed jobs and prosperity to our area. This yeat JUNE DAIRY MONTH is being observed under the banner: “KEEP COOL WITH DAIRY FOODS—Summer’s Hottest Values.” Business joihs in proving this—this month! Join us in a Toast to the Dairy Industry. Say: “MAKE MINE MILK!” B. C MOORE 6* SONS “BUY FROM MOORE AND SAVE MORE” MAIN STREET NEWBERRY 1