Milford chronicle., 1946-01-18

i-''il luOCS lOl lIlc l!to corn crop
based upon 80 percent of the parity
price and of October |, l945. have
heen announced. The national
average is $l.01 compared to 9S cts.
last year. while the range hy cOun-
ties runs from 80 cts. TO $l.13 rcl
hu. compared with a range of S.
cts. 10 Sl.l0 last year.
Large Feed Supply
a record reserve of by-product
feeds for l944-45 season was re-
ported by Grain Branch. PMA. in
its final quarterly statement A
Doom IN wheat mill feeds. alfalfa
meal and distillers' grains offset
other declines to make a supply
percent over last year and 80 ppr-
cent over lO-year average.
Smaller SOylean supply
Supplies of soybeans for 1915 fl
Will be about one million hu. less
than last year, because of a smaller
crop and a reduced carryover, We,
the 1913 s0ybean crop is lg0.64G.-
GOO bu., the third largest on record
wan hAtNUfu dttIt EteUIlS
Total numbers of cattle on feed
this winter may be near to record
numbers. says BAE. with the pro-
portion OF relatively shOrt-fed cat
tie larger than in any recent wear
For months, July though NOyem-
bef' shipments of stOckers and
feeders into states where records
are kept, make a total Of l.719.OOC
or percent above 1914 and largest
Tor the period since 1910.
Farm Egg Production in 1916
Farm egg production in 1916 is
expected to be slightly below the
Aear record l945 output of about
1t billion eggs. The number of Law
erS ON hand on January |. lJ46
probably will be somewhat largp}
than on January |. l945 but with
egg price during 1915 averaging
lower than in l945. heavier cullin.
OF ilocks probably will occur dur
ms the year. Egg production in
l'43 was about 10 percent above
1910. About lI3 of the increase Re
suited from gains in the rate of Law.
heeSe-(uring Time Cut in Hall
by Research
manufacturers of American
[ heddar cheese can now produce
aged cheese of excellent quality
md flavor in about 3 to months
lall the time formerly required. ac-
iordlng to the Department of Agri-
culture. The new method. devel0p-
"a by research workers in the Blu
eau OF Dairy Industry is entirely
etSlble under commercial cOndi-
ions ana simple and economical
supply and demand conditions
turing the war were such than
title or no cheese was held fo,
'Sln@. The Bureau found that
heese held in the curing room at
- degrees Fahrenheit was as full,
lFened III from , to months as
'heeSe held at 30 degrees or lower
or TO months, provided the
'heeSe was made from milk that
vas OF good quality, that had been
'asteurized. The cheese held AT the {
llShef temperatures also developed J
Aore ana better flavor than thar 5
ield at the lower temperaturcs !;
he method Is an OutgrOWth of ear t
!er work in the Bureau which de-
lOnStrated that the use of Dasteu. t
lzed milk was an important ster I
n producing cheese that would be |
high in quality. Pasteu- q
ization was adopted by MANY :
heeSe makers during the war. {
TO produce cheese that is mi ,
nrmly high in quality, the Bureau {
dVocates the use OF milk of eood e.
uallty, TasteurizatiOn Of the milk e
nd the use of good starters. II ha, +
eVeloped a reliable method for f
akinS tie cheese. in which a con- =
rolled time schedule maintains Tho l.
cldity within proper limits durine /
ne manufacturing process.
Bureau specialists believe thuir i
Experimental results overcome thn +
otlOn of many cheese makers that Il
heeSe made from rastpmiZed milk :
annot be ripened fast enough ana
lat 1t does moi have enough of tho