Lifestyles
Closing season
The yard of M.A. Maxwell , /V. Fulton Street , was
chosen as the last Yard of the Month of the season.
The awards are based on neatness of appearance
and are sponsored by the Raeford-Hoke Chamber
of Commerce and the Raeford Junior Woman's
Club . Yard-of-the-Month will start again in the spr
ing.
NC's farms undergo change
Editor's note: This is the first in
a series of four articles focusing on
the change in North Carolina farm
structure since 1950.
The business organization of
agriculture in the United States
and North Carolina has been
undergoing a very rapid change in
the past several decades. The
number of very large farms has
risen.
Public interest in the distribu
tion of farms by size has been bas
ed on four questions:
(1) Are farms large enough to be
efficient?
. (2) Can the farm provide suffi
cient income for the farmer and his
family?
(3) Are there enough farms to
continue to provide the kind of
competition expected in an enter
prise economy?
(4) Will there be opportunities
; for young persons to enter farming
in the future?
In 1950 there were 289,000
farms in North Carolina and about
Extension
News
Willie Featherstone
County Extension
Chairman
5.4 million in the United States
(Table 1).
The number declined by about
3.5^0 annually through 1982 in
North Carolina and at about 2.5<7o
annually for the United States.
For every 10 farms in 1950 in
North Carolina, there were only
three by 1982. Some kinds of
farms declined at an even more
rapid pace than the average.
North Carolina flue-cured
tobacco farms declined at an an
nual rate of nearly 6?7o, leaving
fewer than two farms in 1982 for
?every 10 marketing flue -cured
"tobacco in 1950.
Table 1. Farm Numbers in the
United States and North Carolina.
Year
United States North CaroNtt
1950 5,383,000
1960 3,373,000
1970 2,949,000
1980 2,428.000
1983 2,370,000
289,000
191,000
119,000
93.000
85,000
Perhaps even more important
than the changing number of
farms has been the growth in the
number of large farms. There
always has been a wide range in
output between the smallest and
largest farms, but the range of
farm sizes seems to be increasing.
The relative importance of large
farms in total output has been
growing continuously over the
decades.
In 1960, the largest 37% of the
farms provided 84% of output. By
1983, the largest 40% of the farms
sold neatly 90% of the output
(Table 2). Because output is xx>n$
?centrated heavily among large
farms, price supports can do very
(See FARMS, page 3B)
Laptcri? Lai?e
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CHICKEN SALAD PLATES
COMMUNITY
United Methodist Church
FIVE POINTS COMMUNITY
w ^
FRIDAY, OCT. 1 1
11:00 a.m. ? 8:00 p.m.
ADULT- *4?? CHILD- '2'"
HANDMADE CRAFTS
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Commercial canning is safe
' .* ?
The commercial canning process
is safe, but canned foods do not
last forever.
Cans rust, rupture or get crush
ed. Corrision is also a problem
with high-acid foods like
tomatoes. An acid food reacts con
tinually with the metal container.
Over several years, this will change
the taste and texture of the food.
Eventually, the nutritional value
will be lowered. High temperatures
(over 100 degrees) allow harmful
bacteria to multipily.
On the other hand, frozen can
ned goods may burst. While ex
tremely rate, botulism is the worst
problem you can encounter in can
ned goods. Never use food from
cans that are leaking, bulging or
badly dented. Jars that are crack
ed, have loose or bulging lids and
foods which smell .foul should be
discarded. Any container that
spurts liquid when opened should
be discarded. Don't even taste such
food. If you suspect botulism, seal
the product in a plastic bag and
refrigerate it out of the reach of
family members. Call your county
health department.
To safely store canned goods,
follow these guidelines:
-Keep unopened canned hams
in the refrigerator and use within 6
to 9 months.
-Low-acid canned goods may
be stored in a cabinet for 2 to 5
years. These include canned meat
and poultry, stews, vegetable
soups (except tomato), pasta pro
ducts, potatoes, corn, carrots.
On the
Front Burner?!, **1
Alice Pet titt M
Home Economics
Agent M
spinach, beans, beets, peas and
pumpkin.
-High-acid foods should be us
ed within 12 to 18 months. These
include fruit juices, tomatoes,
grapefruit, pineapple, apples and
apple products, mixed fruit,
peaches, pears, plums, all berries,
pickles, sauerkraut and foods
treated with vinegar-based sauces
and dressings like German potato
salad and sauerbraten.
-Boutlism is more likely to oc
cur in home-canned foods. Boil all
home-canned foods before serv
ing. If the product smells all right,
lower the heat and continue boil
ing, covered, for 10 minutes for a
high-acid food and 20 minutes for
a low-acid food. If a spoiled odor
appears or the foord is foaming or
looks old, throw it out without
tasting.
Savory Tuna Tetrazzini
7 ozs. spaghetti, cooked, drained
2-6 Vi oz. cans tuna, drained, flak
ed
1-4 oz. can mushrooms, drained
XA cup chopped onion
V* cup chopped green pepper
2 tablespoons choppcd pimento
1 cup milk
Pasteurized process American
cheese
Combine spaghetti, tuna,
mushrooms, onion, green pepper
and pimento in 1 Vi quart
casserole. Heat milk and 2 cups (8
ozs.) cubed process cheese over
low heat; stir until smooth. Pour
over tuna mixture; cover. Bake at
350 ?F 25 minutes. Uncover; top
with process cheese, sliced. Con
tinue baking until process cheese
begins to melt. 4 servings.
Four O'Clock Munchers
2 cups (8 ozs.) shredded pasteuriz
ed process American cheese
Vi cup salad dressing
'/* cup chopped green pepper
/* cup chopped peanuts
8 whole-wheat bread slices, toasted
Combine process cheese, salad
dressing, green pepper and
peanuts; mix lightly. Spread bread
slices with process cheese mixture.
Broil until process cheese begins to
melt. 8 sandwiches.
Orange-Glazed Carrots
1 Vi tablespoons butter or
margarine
Vi cup frozen orange juice concen
trate, undiluted
Vi cup brown sugar
6 cups cooked sliced carrots (about
2 lbs.)
In large skillet, melt butter and
stir in sugar and orange juice con
centrate until thoroughly blended.
Cook over medium-high heat, stir
ring frequently, 5 minutes or until
thickened. Add carrots and cook
stirring frequently, 1 minute or un
til carrots are heatpd through.
Makes about 8 servings.
Cape Fear Valley introduces early discharge
As part of a family-centered ap
proach to maternal care, Cape
Fear Valley Medical Center this
month is introducing an early
discharge program for mothers
who have uncomplicated pregnan
cies and deliveries.
Under the new option, some
mothers can be discharged with
their infants as early as six to 24
hours after delivery.
Approved by the Medical
Center's obstetrics and pediatric
medical staffs, the concept
eliminates the cost of additional
hospital days.
The hospital's fee for early
discharge is $700, less than half the
cost of the traditional two or three
day stay for mother and infant.
The fee itself is not a discounted
rate; cost savings are realized in
fewer days in the hospital.
More than 4,000 babies are
delivered annually at Cape Fear
Valley. Physicians estimate that
anywhere from 20 to 40% of
mothers would qualify for early
discharge.
Procedures and guidelines for
the new program have been based
on recommendations from the
American Academy of Pediatrics
and the American College of
Obstetricians and Gynecologists.
Only maternity patients who are
determined by their obstetricians
and pediatricians to be free of.
complications or conditions that'
might warrant skilled oberserva-'
tion or treatment are eligible for
early discharge.
Enviro-Chem Co.
EXTERMINATORS
HOUSEHOLD PEST CONTROL
120W. EDINBOROUGH AVE. Jim Conoly OFFICE 875-8146
RAEFORD, N.C. EXTERMINATOR HOME 875-8268
Long Beach Office 278-9889 Sidney Mansfield / Exterminator
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I I 2 W. hdinborough Ave.
Kaetord. N.C.
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