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Newspaper
Clare Sentinel
Location
Clare, Michigan, United States of America
Date
Jan 15, 1959
Page
2
Michigan State University economist William A. Cromarty projects lower 1959 gross and net farm incomes than 1958 due to weaker farm product prices, higher costs, and only modest demand growth. Prices for autos and farm machinery are seen rising, while government payments likely drop.
Improved pig farrowing facilities are paying off for Michigan farmers. Last year swine producers saved an average of 7.20 pigs per litter in spring and 7.39 in fall, per a report by the Federal State Crop Reporting Service. Pigs saved per litter have risen over a decade to an average of 6.95.
Linda Lotella owned by Howard Penrose & Sons in Claré Milked twice daily for 364 days this three year old Holstein produced 15047 pounds of milk and 647 pounds of butterfat. Michigan State University worked with the Holstein Association to supervise weighing and testing as part of the Heath Improvement Registry program.
Equipment is one of the chief reasons for more pigs saved, says Ed Miller, extension swine specialist at Michigan State University. Farmers throughout the state have been building a large number of modern hog facilities. Many farrowing houses include supplemental heat to aid piglets when they first farrow, especially during severe weather.
Local families host relatives and friends across Clare area towns. Names include Cottey Bergey Bowen Smith Yeoman Fish Thurlow Nevins Retzlaff Fetters Swain Hemstreet and others in varied visits from Friday to Monday.
County details a request from Mrs. Ted Butcher of Greenwood to organize a sewing club for youth activity. Mentions past Moscow Seattle trip, frozen semen ads, an all day farm products meeting in Harrison, and local milk consumption costs with farmer income. Also notes district soil conservation meeting with local sportsmen clubs and an Arctic lecture, door prizes, refreshments, and director elections.
Camel humps are fat reservoirs and hot water storage tanks. The animal's thirst resistance comes from conserving water in body tissues.
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