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Newspaper
Ottawa Herald
Location
Ottawa, Kansas, United States of America
Date
Mar 23, 1972
Page
6
Willard Johnson of Pomona profits from a Hamp York Black Poland China cross sow bred three times. She produced litters of 16 and 15 then 19 with four dead in the first 24 hours. 12 pigs remain alive and feeding, aiming to beat Johnson’s average near nine pigs. He notes poor milk may affect pigs on the cross sow.
Franklin and Douglas dairy groups approve unofficial testing options. Milk Only excludes butterfat tests while A M or P M tests butterfat at one milking monthly. Both cost 70 percent of regular DHIA fees and aim to provide usable official records for culling and feeding.
A safety council urges drivers to check all four tires at least monthly and before long trips. Use a personal tire gauge and ensure tires are cold before checking. About 25 percent of cars run underinflated, risking handling reduced by three pounds and possible tire failure, which also shortens tire life.
The animal science department at Kansas State University hosts a Fair Judges Clinic in Weber Hall Manhattan on April 6 and 7 for livestock judging practice. Registration is $10 and limited to early applicants via the Extension office or Keith Zoellner.
ARDIS PATTERSON explains peanut butter must contain 90 percent ground roasted peanuts with up to 10 percent additives for function. Label must reveal imitation peanut butter at 89 percent peanuts, and show any non roasted peanuts or unblanched skins. Stabilizers control texture and labeling rules specify placement and sizing.
Land and forest management can raise the national water supply by about 9 million acre-feet annually without harming water quality or forest yields, says Louis M. Glymph of USDA. Pollution would worsen without soil and water conservation, and runoff reduction cuts pesticides-related water contamination.
Manhattan KS State University Extension specialist Mildred Walker notes that purchasing weight or freezing meat does not reflect edible portions or cost per serving. She lists cooked lean meat percentages for common cuts and explains how trimming fat or boning affects lean yield and value per pound.
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