The sun. [volume] (Newberry, S.C.) 1937-1972, June 16, 1966, Image 8
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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
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AS;?:!
Keep Dairy Products Cool,
Clean, Covered, Good Rule
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!• •
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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