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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Jun 23, 1961
Page
6
County Extension notes advise farmers to fertilize only productive ponds to boost fish growth and control aquatic weeds. Ponds with shallow water or poor food levels risk overgrowth and stunting if over fertilized. Use copper sulfate or sodium arsenite carefully for algae and aquatic plants, avoiding livestock contact.
The text discusses comparing pellet and spray insecticides for water safety and wildlife impact. It warns that improper application risks harming fish, quail, and other wildlife, emphasizing targeted use to protect waterways and farm wildlife efforts.
This feature extols chicken as a versatile global favorite from Peoria to Pakistan. It praises its flavor, economy, and wide serving styles from fried Southern classics to cold picnic fare and international pairings, with tips on handling and storage for outings.
A party appetizer idea features round stuffed olives filled with liver sausage. Each ball is rolled in minced parsley and served on wooden picks for easy eating.
For a colorful lamb chop grill brown chops on one side then turn. Arrange pineapple rings and 1 inch banana chunks on the rack with the meats. Brush fruit with melted butter. Lamb chops 1 inch thick require 10 to 12 minutes total broiling time.
The second state wide 4 H Conservation Camp is set for June 28 to July 3 at Rock Springs Ranch Kansas State University Manhattan extension staff will lead classes in entomology geology soil conservation plus forestry and game sections. Notable speakers include L R Quinlan Dr Walter H Schoene and Richard Garrett with 4 H leaders Maynard H Coe reflects Kansas as a pioneer state in 4 H club work at a recent round up.
The Douglas County Agricultural Extension Council announces Federal Gas Refunds No 308 with forms mailed to last year’s claimants. Claims run July 1 to October 2 for farm gasoline used on the farm between July 1 1960 and June 1961.
A description of panbroiling explains it as a convenient method for cooking thin beef or lamb steaks chops or patties and smoked ham bacon and Canadian style bacon. Meat is cooked slowly in a heavy frying pan without added fat or water and the pan is left uncovered. It is turned occasionally and fat is poured off as it accumulates.
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