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Newspaper
Bonham Daily Favorite
Location
Bonham, Texas, United States of America
Date
Jun 23, 1963
Page
10
County Agent Wayne Cranfill reports about 80 dairies in Fannin County with 17 Grade A operations and 2,000 to 2,500 cows. He notes monthly income, emphasis on breeding improvements, own feed production, better pastures, and multiple milk buyers.
The article explains the dairy process from cow to consumer noting the role of refrigeration in preserving grade A milk quality. It covers storage, transport, sanitation, and the need for field sanitarians and producers to maintain clean cows and utensils, plus the importance of routine laboratory testing.
Mr and Mrs Porter Simpkins operate a modern Grade A dairy in Red River valley North Fannin county with 87 Holsteins 45 producing milk. They raise replacements, grow feed and use a Nursette calf machine. Milking twice daily, 36 degree bulk tank, 600 gallon capacity, and self raised hay cut costs. Milk sold to Jamu Creamery since 1956, with help from two seasonal workers.
Cows have long kept pace with progress in the United States from colonial days. The dairy cow evolved with scientific breeding and herd management, now often feeding ten people per year per cow with dairy products.
Miss Sandra Lee Tibeau american Dairy Princess travels from Maine to North Dakota from May 25 to June 26 promoting June Dairy Month. She represents dairy farmer members and has visited New England states and multiple midwestern states while serving as a Washington state delegate.
In 1962 American housewives spent 19.3 cents of every dollar for food, averaging $395 per person of $74 billion total food expenditure. Food’s share of disposable income fell to 19 percent from 26 percent in 1947-49, reflecting progress as farm technology and management rose. One farmer now feeds 28 people. labor to buy food dropped from 254.5 minutes to 64.5 minutes per quart of milk since 1890.
A Chaim Store Age report shows Cheese accounts for nearly two per cent of total food chain gross profit dollars. The finding highlights Cheese as a notable segment amid industry-wide profit figures.
The article stresses dairying as a dollar and cents business on modern farms. It notes the dairy cow is a key income source and, when done well, provides meat hides and veal, plus ongoing value through her life cycle. Production records identify which cows are good investments.
A quirky note reports that cows gain weight and years of useful life by wearing dentures, while Sweden profits from exporting steel cow dentures to bolster livestock health and productivity.
The article argues calories are only one part of weight control and highlights the need for daily exercise and a balanced diet. It notes over 50 million Americans worry about weight and about 20 million struggle with it, stressing lifelong healthy habits and moderation.
Simple snack idea highlights milk and cookies as a quick treat. Readers are urged to serve four glasses of cold milk with cookies and enjoy the easy flavor additions such as chocolate syrup. The text notes milk pairs with many foods and suggests keeping milk chilled until serving.
A lively look at how bread and milk pairings span cultures from the United States to Europe. The piece highlights whipped or batter bread with milk, nutrition ads, and the appeal of rye, bagel, and Nordic breads for meals from brunch to smorgasbord.
Sundae bar idea for summer serving buffet style invites guests to build their own sundaes with a variety of sauces and toppings. Provides a marshmallow peppermint sauce recipe using marshmallow cream crushed peppermint and candy, to pair with chocolate or vanilla ice cream.
Reading like a tipsy pantry note, the piece suggests using colored or frosted glasses and decor to make milk look more appealing. It mentions deco rated designs and varicolored coaster baskets to add a pretty touch.
Ice cold milk is recommended for hot days as a refreshing thirst quencher. Keep ample cold milk in the refrigerator for unexpected company and for daily gardening chores for you and your partner.
Dairy farming witnesses shifts in milk fat content feeding and processing. Low fat milk has become common, skim milk is standard with low butterfat, and farm milk separation and on farm butter production have declined.
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