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CHURCH SERVICES
ST. MICHAEL’S CATHOLIC CHURCH
Rcjv« Father Janes Snead, Pastor
Sunday Mass 10:00 a.m.
Confessions hoard before Mass
Sodality Communion hold tho first Sunday i
of each month,
SETTITH DAY ADVTNTIST CETtCH
SATURDAY VISITOR .‘'HE rTEDC0if
Sabbath School 9:45 a.m.
Church Services 11.00 a0iu
TED CHOPOH OFGCD
Rov, George P, Savchenko, Pastor
Sunday School 1C*00 a.m.
Homing Devotions 1} : 00 a»m«
Mid-week Pi aver Meetings held in. the
private homes.
"A PDLCOrS IS EXTENDED TO AL.W."
THE V-'JJ.TY CHAPEL of tho CHURCH OF COD
Rev, George W. Geiwitz,
Sunday School
Worship Service
Pi’aver and Bible Study
Wednesday evening
Pastor
10:05 a.ra.
11:00 a.m,
8:00 p.m.
UNITED PROTESTANT CHURCH
Victor I. Alfsen, Pastor
CTnireh. School
Morning Worship
Christian Endeavor
Evening Service
UASILLA COMMUNITY CHURCH
Victor I, Alfsen, Pastor
Sunday Services
10:00 a.m.
11:00 a.m.
7:00 pim.
8:00 p.m.
3:00 p.m.
THE CHURCH CHURCH OF CHRIST
Corl E, Zohrung, Minister
Sunday Services:
Bible School 10:00 a.m.
Morning Worship 11:00 a.m.
Evening Services 8:00 p.m.
Tuesday Evening:
Bible Study A Prayer Meeting 8:00 p.m.
ST. JOHN’S LUTHERAN CHURCH
Walter Zcile, Pastor
looming Worship _ 11:00 a.m*
Holy Cctanunion is celebrated every sec on
month on the fourth Sunday*
LUTHERAN HOUP-SUNDAYS K.F.q.D.
TUNE IN at 12:30 noon.
UiU.ISTIAN SCIENCE SERVICES
Held in the H.S. Bauer home. . •
Sunday 11:00 a.n.
The public is cordially invited to
attend.
-r -
A vast research program is under ray in
attempting to find nor potato cutlotc for
food, and non-food usos, The purpose of
this research program is to gat more po
tatoes and potato products distributed
through private trado channels. Loss po
tatoes rould then noccl handling under tho
price support program*
One project has these objectives; -
Improve methods of drying potatoes to yiold
a food prr duct* develop u ray to hydrolyze
pot ato starch into gluooso end to dohydro
froezo potatoes ir:-1 o a food product; find
rindor use for perutoos as poSato chips
and similar products; and to seek a ray to
retain quality and palatability of peolod
potatoos fer food, possibly as a packaged
product,
Progress has already boon inado to find
a simple method of predetermining tho
coQking quality of'potatoes for different
table uses—bakingk boiling, frying,saldd
—according to variety, production arcaj
soason, storage conditions and so forth.
Principal commercial varieties from load
ing producing states are being used in the
testSo Certain lots have been treated
rrith grouth regulating chemicals to soo if
the prevention of sprouting'by such mothods
Trill affect cooking quality^
Finding opportunities for Improving tho
marketing and distribution of potatoes is
yet another study. The main items to bo
coverod are: Improved packages and non
mothods of packaging in order to maintain
quaiity of potatoes until they reach tho
consumer: consumer preforoncus as to qual
ity and typos of packaging in relation to
price; and tho effects of non methods of
marketing as reflected in costs to con
sumers and returns to groners.
Under anothor project the state extension
services of Maine and North Dakota arc
demonstrating improved storage, grading
and shipping potatoes in an effort to im
preVo tho quality of spuds that go to mar—
keis ^
A r.ationuido consumer profc-rcnco study
whould help growors to incroaso their re
turns by producing crops that'arc more in
lino with what consum6rs want* Tho survey
will phovido shippers, wholesalers ana re
tailors the information they ncca to in
crease efficiency in handling and raarhot—
ing potatoes. A similar survey is also
being oonJuctod regarding potatoes prefer
red by ro-tnurants and hotels,.
Potato research is also concerned with
the introduction of disease-resistarioe
vsasio.'iosj aonatodo control method:;late
blr^hn oruiieatitnf and better wor rriwi.
ImproTed methods of harvesting aro ni o
boir,g studioda
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