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July 1, 1981     Journal Opinion
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July 1, 1981
 

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tae 2A-The Second Opinion-July 1, 1981 Milestones of Milk History in the U.S. 1611 Cows arrive for Jamestown Colony. 1831 U.S. cheese factory established in Wisconsin. 1856 Gaff Borden received first patent on condensed milk from both U.S. and England. IH57 Pasteur announced discovery that heating postpones milk souring. IS71 U.S. butter factorystarted. 1874 ice cream soda created by Robert M. Green for the semicenteoniai celebration of the Franklin Institute in Philadelphia, IS78 Continuous centrifugal cream separator in- vented by Dr. Gustav de Lavai. 1886 Automatic bottlefiller and capper patented. tSgo lcecream sundae introduced. I S95 Commercial pasteurizing machines introduced. IJ4 World's first ice cream cone introduced at St. Louis World's Fair, Louisiana Purchase Exposition. 1912 U.S. Government established milk grades. 1932 Ways of increasing Vitamin D in milk made practicable. 193:| Fluid milk included in army rations. 1937 Birth of June Dairy Month. 1948 Ultra-high temperature pasteurization in. troduced. 1964 Plastic milk container introduced commercially. 1974 Nutrition labeling of fluid milk products started. 1975 Metric equivalent of U.S. measurement included on containers of selected dairy products. I [ I IIII I This is the 45th annual salute to the dairy farmers and the dairy industry. Here are some daily remin- ders, one for each day of June Dairy Month. 1 The cost of producing milk rose I2 per cent in 1980 while the price farmers received for milk increased only six per cent. 2 Did you know the average American family eats about 2 tons of food a year? 3. It you eat out, have your large meal at noon lunch or brunch: costs less than dinner, 4 The price of cheese went up 10 per cent in 10 while chicken went up 36 per cent, potatoes 55 per cent and sugar 79 per cent. 5. The 1981 Gallup Poll audit for weekly food ex- penditures, including milk, shows the median amount spent by a non4arm household in the U.S. was $62 a week That's a$3 increase over the $59 median amount in 19. During the 1W0's the increase was 56 per cent, lrom: in 1970 t0553 in 1979 ........ ; Each morrdng, America's 250,000 dairy farmers sfart their cows on the first of two or three milking trips. Within hours, more than 18 million gallons of milk will be delivered tostores throughout the country. 7. Breeding and feeding techniques have made the dairy cow the world's most productive milk source. During the past 150 years, milk production per cow has jumped from an estimated 1,500 quarts annually to nearly 6,000 quarts ! 8 In 1980, 10.8 million cows produced as much milk as 25 million did 20 years ago! 9 Agriculture provides one out of every five jobs in private enterprise in the United States. Besides the 2.3 million farms, it requires 3.0 million people to supply its seeds, fertilizers and other supplies farmers use for production and family living. 10, Agriculture is big business. It uses 191,000 miles of railroads, 3,2 million miles of intercity highways and 26,000 miles of improved waterways roger food --more than 400 million tons of it -- to American consumers. l |. The dairy industry is the second largest segment of American agriculture. The retail value of dairy products sold in the U.S. in 1980 was $37 billion. 12 Cottage cheese, pot cheese and a farmer's cheese are similar, but differ only in the wetness or dryness of the cheeses. Cottage cheese is made using milk that has naturally soured. It is the first stage when the curd turns into a fairly firm but wet mass. Pot cheese is left to drain for a longer period and it becomes drier. Farmer's cheese and pot cheese are practically identical, except that farmer's cheese generally is molded into a rectangle and can be sliced. In some tions of the country, it is known as pressed cheese. t3. Phosphorus in your diet -- and milk is a good source is needed in every living cell. It is involved in chemical interactions with protein, fats and car- bohydrates in giving the body energy and essential materials for growth and repair. 14. Compared with some 50 years ago, Americans now consume 10 per cent less calories per person. Sounds encouraging, doesn't it? But think of this: 50 years ago, more ople worked at physical labor and needed more cah)ries. |5: What's the nutritional value of yogurt? It's the same as the skin or whole milk from which it's made. The caloric content ranges from 150 (for plain yogurt made from skim milk) to 260 calories for an eight- ounce serving of yogurt with fruit. 16. Try to eat a good breakfast and a reasonable lunch and less for dinner to even out your calorie con- sumption throughout the day. You'll feel better. 17. It's best to offer your children snacks at the same time each day. Milk, fruit juice, peanut butter, or plain crackers spread with a layer of cottage cheese are utritious. 18 Protein, calcium and riboflavin -- a B-vitamin -- are the main nutrients in ice cream. People used to think of ice cream as strictly a delicacy. Now it's also recognized as an important food. 19 Without vitamin D your body will not properly use calcium. Sunlight on your skin causes the production of vitamin D in your body. But with cloudy days and the covering of clothing, this is sometimes inhibited, The vitamin D added to mose milk helps you to utilize its calcium I II/I [111 I I I I IIIII ill  mlnninnmilimi f  i I mialalim II ILl Imm i Nil m n m, i i n m i mm m m w' m  m m v i,m m wk A SALUTE TO THE DAIRY FARMER FOR A JOB WELL DONE. Your job takes dedication, skillful management and a lot of hard work. Thanks to you, the dairy farmer, Amer- icans enjoy some of the most healthful,delicious BEACON A complete line of milkhouse supplies. 10% cash discount on all supplies in stock. STARBAR FLYBAIT AND LIVESTOCK DUST J foods--dairy products. Maes Inflations. Kiln dried Baled Shavin I 4o'x 100 6 Mill  "l I =.x,oo. ...... ,q I EACON , , - Barnett4  m _ , I ..... Open 8:00-4:30 p.m. . J]ii/ REMEMBER. THE FARMER'S HELPER If you need help call us! COMPLETE LINE OF: Farm Tires Tubes Tire Service Tire Loading THANKS LOCAL DAIRYMEN for your patronage of Universal Milking Equipment Route I0. No. Haverhill, N.H. Tel. (603) 787.6981 AGWAY CRAIG TRISCHMAN FERTILIZING & Bulk Lime Corinth, Vermont (802) 439-6223 UNE  hnnni% ] f " ;'-ii' A time to that Dairy Farming is the of our economy in and to say .. THANK YOU We are working for your Randall's Dairy 222-9304 Bradford, Vermont WE SALUTE THE DAIRY FARMER tae 2A-The Second Opinion-July 1, 1981 Milestones of Milk History in the U.S. 1611 Cows arrive for Jamestown Colony. 1831 U.S. cheese factory established in Wisconsin. 1856 Gaff Borden received first patent on condensed milk from both U.S. and England. IH57 Pasteur announced discovery that heating postpones milk souring. IS71 U.S. butter factorystarted. 1874 ice cream soda created by Robert M. Green for the semicenteoniai celebration of the Franklin Institute in Philadelphia, IS78 Continuous centrifugal cream separator in- vented by Dr. Gustav de Lavai. 1886 Automatic bottlefiller and capper patented. tSgo lcecream sundae introduced. I S95 Commercial pasteurizing machines introduced. IJ4 World's first ice cream cone introduced at St. Louis World's Fair, Louisiana Purchase Exposition. 1912 U.S. Government established milk grades. 1932 Ways of increasing Vitamin D in milk made practicable. 193:| Fluid milk included in army rations. 1937 Birth of June Dairy Month. 1948 Ultra-high temperature pasteurization in. troduced. 1964 Plastic milk container introduced commercially. 1974 Nutrition labeling of fluid milk products started. 1975 Metric equivalent of U.S. measurement included on containers of selected dairy products. I [ I IIII I This is the 45th annual salute to the dairy farmers and the dairy industry. Here are some daily remin- ders, one for each day of June Dairy Month. 1 The cost of producing milk rose I2 per cent in 1980 while the price farmers received for milk increased only six per cent. 2 Did you know the average American family eats about 2 tons of food a year? 3. It you eat out, have your large meal at noon lunch or brunch: costs less than dinner, 4 The price of cheese went up 10 per cent in 10 while chicken went up 36 per cent, potatoes 55 per cent and sugar 79 per cent. 5. The 1981 Gallup Poll audit for weekly food ex- penditures, including milk, shows the median amount spent by a non4arm household in the U.S. was $62 a week That's a$3 increase over the $59 median amount in 19. During the 1W0's the increase was 56 per cent, lrom: in 1970 t0553 in 1979 ........ ; Each morrdng, America's 250,000 dairy farmers sfart their cows on the first of two or three milking trips. Within hours, more than 18 million gallons of milk will be delivered tostores throughout the country. 7. Breeding and feeding techniques have made the dairy cow the world's most productive milk source. During the past 150 years, milk production per cow has jumped from an estimated 1,500 quarts annually to nearly 6,000 quarts ! 8 In 1980, 10.8 million cows produced as much milk as 25 million did 20 years ago! 9 Agriculture provides one out of every five jobs in private enterprise in the United States. Besides the 2.3 million farms, it requires 3.0 million people to supply its seeds, fertilizers and other supplies farmers use for production and family living. 10, Agriculture is big business. It uses 191,000 miles of railroads, 3,2 million miles of intercity highways and 26,000 miles of improved waterways roger food --more than 400 million tons of it -- to American consumers. l |. The dairy industry is the second largest segment of American agriculture. The retail value of dairy products sold in the U.S. in 1980 was $37 billion. 12 Cottage cheese, pot cheese and a farmer's cheese are similar, but differ only in the wetness or dryness of the cheeses. Cottage cheese is made using milk that has naturally soured. It is the first stage when the curd turns into a fairly firm but wet mass. Pot cheese is left to drain for a longer period and it becomes drier. Farmer's cheese and pot cheese are practically identical, except that farmer's cheese generally is molded into a rectangle and can be sliced. In some tions of the country, it is known as pressed cheese. t3. Phosphorus in your diet -- and milk is a good source is needed in every living cell. It is involved in chemical interactions with protein, fats and car- bohydrates in giving the body energy and essential materials for growth and repair. 14. Compared with some 50 years ago, Americans now consume 10 per cent less calories per person. Sounds encouraging, doesn't it? But think of this: 50 years ago, more ople worked at physical labor and needed more cah)ries. |5: What's the nutritional value of yogurt? It's the same as the skin or whole milk from which it's made. The caloric content ranges from 150 (for plain yogurt made from skim milk) to 260 calories for an eight- ounce serving of yogurt with fruit. 16. Try to eat a good breakfast and a reasonable lunch and less for dinner to even out your calorie con- sumption throughout the day. You'll feel better. 17. It's best to offer your children snacks at the same time each day. Milk, fruit juice, peanut butter, or plain crackers spread with a layer of cottage cheese are utritious. 18 Protein, calcium and riboflavin -- a B-vitamin -- are the main nutrients in ice cream. People used to think of ice cream as strictly a delicacy. Now it's also recognized as an important food. 19 Without vitamin D your body will not properly use calcium. Sunlight on your skin causes the production of vitamin D in your body. But with cloudy days and the covering of clothing, this is sometimes inhibited, The vitamin D added to mose milk helps you to utilize its calcium I II/I [111 I I I I IIIII ill  mlnninnmilimi f  i I mialalim II ILl Imm i Nil m n m, i i n m i mm m m w' m  m m v i,m m wk A SALUTE TO THE DAIRY FARMER FOR A JOB WELL DONE. Your job takes dedication, skillful management and a lot of hard work. Thanks to you, the dairy farmer, Amer- icans enjoy some of the most healthful,delicious BEACON A complete line of milkhouse supplies. 10% cash discount on all supplies in stock. STARBAR FLYBAIT AND LIVESTOCK DUST J foods--dairy products. Maes Inflations. Kiln dried Baled Shavin I 4o'x 100 6 Mill  "l I =.x,oo. ...... ,q I EACON , , - Barnett4  m _ , I ..... Open 8:00-4:30 p.m. . J]ii/ REMEMBER. THE FARMER'S HELPER If you need help call us! COMPLETE LINE OF: Farm Tires Tubes Tire Service Tire Loading THANKS LOCAL DAIRYMEN for your patronage of Universal Milking Equipment Route I0. No. Haverhill, N.H. Tel. (603) 787.6981 AGWAY CRAIG TRISCHMAN FERTILIZING & Bulk Lime Corinth, Vermont (802) 439-6223 UNE  hnnni% ] f " ;'-ii' A time to that Dairy Farming is the of our economy in and to say .. THANK YOU We are working for your Randall's Dairy 222-9304 Bradford, Vermont WE SALUTE THE DAIRY FARMER