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About La Grande observer. (La Grande, Or.) 1959-1968 | View Entire Issue (July 3, 1959)
Obttrver, La Grande, Or., Fri., July 3, 1959 -?9jHome Economist Gives Suggestions For Jam, Jelly Recipe Change i i 'J RETIRES AFTER 40 YEARS E. R. Jackman, Oregon agricultural leader, has retired after nearly 40 years with the Oregon State College extension service. Jack man is credited with blazing the trail for many of Ore gon's major agricultural advances. Agricultural Leader Retires From Service E. R. Jackman, one of Oregon's foremost agricultural leaders, re tired June 30 after nearly 40 years with Oregon State College ex tension service. As OSC extension farm crops specialist, Jackman blazed the trail for many of Oregon's major agricultural advances. He personi fied the "field worker" extension specialist, taking his teachings out to farm meetings and tours, visi ting remote farms and crossroads throughout Oregon. . He joined Oregon extension ser vice in 1920 and has been most closely identified with the state's grassland and wheat programs, lie helped develop Oregon's multi million dollor grass seed industry, promoted face-lifting of eastern Oregon's rangclands through sage brush removal and seeding of grasses and grazing alfalfas, and has been a strong advocate of pasture improvement programs throughout Oregon. . Saturday Evening Post in 1M8 recognized Jackman as the "Man With 20.000 Friends." "The state of Oregon is about 300 miles wide and 400 miles long, yet E. It. Jackman knows it al most as well as most people know their home town," the I'ost stated. "Jackman has visited at least half the farms and ranches in Ore gon, and there are some 63.000. Friends say he can call about 4.000 Orcgonians by name, and he estimates that ho knows at least 20.000," said the Post. He taught common-sense farm ing practices with a blend of agri cultural science; humor, and plnl; osophy nnd with keen insight for the right crop for the right piece of land and circumstances, college officials not itl. . ; A skillful writer with the human interest touch, he widened his cir cle of influence with articles in many regional and nationnl maga zines. His understanding of Ore gon its people and its resour ces underlay all his teachings of new and belter ways of farming. Dr. A. L. Strand, OSC president, says "a man like E. R. Jackman comes along at rare intervals in any organization, Jackman has iiadc.an indelible mark on Qrcgon agriculture He has lifted it by the strength of his ideas and the sin cerity o( bjj purpose lu. hornet lung it could not have been without him." . F. L. Ballard. OSC extension ervice director, credits much of packman's leadership to an unusu al ability to keep ahead of the needs of agriculture, i. Early in the Us. Jackman en couraged trial plantings of crested Wheat grass that was destined to teed millions of U- S. acres in the, 1930s during the wheat reduction programs. Oregon was well-established with field demonstration flots of wheatgrass that set the' tngg for successful plantings throughout the state's wheat belt when the cutbacks came in wheat acres. ' , , In .this work, Jackman rose to v .very top as a teacher mul l&ulpr; llalliii d says, as . lie thaiwd the programs lor nil county agents of the stale in their woik with farm crops. He was a founder of the Ore gon Seed Growers' League and served as secretary for its first Sparkling jams and jellies made with Northwest fruits will "turn out" better if popular recipes arc revised for local use. suggests an Oregon State College home economist. Two of the main jelly-making ingredients, pectin and acid, are found in somewhat higher quan tities in some Oregon fruits and need to be reduced in many rc cines. When local homemakers use recipes written for a national audi ence, they are often disappointeit in their results firm jams and lough jelly says Mrs. Ruth Klippstein. extension nutritionist. Before changing any recipes Mrs. Klippstein suggests first making a small "test" batch following the recipe. Then make changes need ed. To "localize" a rccie, use about a third less pectin than re commended. For "high acid" ber ry jams and jellies, added lemon juice or other acid is usually not necessary. Improve berry jellies by substituting apple juice for one half of the berry juice called for in recipes. Highly prized for their "fruty" flavor and color, Oregon fruits are unique and somewhat variable in their acid content, she says. Successful jellymaking depends on a balance between the three jelly ingredients pectin, acid and sugar. Fruit naturally contains some pectin, the substance that makes jellies "jell." Slightly un derripe fruit contains more pectin than green fruit or fruit that is overmature, but lacks flavor of fully ripened fruit. Powdered or liquid pectin is added to shorten 10 years. During the early 1930s, he promoted planting of grass seed crops in rows for easier cultiva tion and fertilizing" a decade ahead of the rest of the country giving Oregon early leadership in the industry. Foreseeing a time when increas ed demands for meat will call for maximum production of range lands, he recently led in develop ment of grazing alfalfa trials at more than 12S locations on east ern Oregon ranches. Following retirement Jackman expects to go right on traveling the state to the remote farms ami cros-sroiids, swapping stories with old and new friends, and writing articles about Oregon farms and ranches and people. the cooking time, nnd to hrli. "set'' jams where fully riiciicd fniil is used. Lemon juice or citric- ncid must lie added to low-acid fruits, such as apricot-;, peaches and plums so the pectin can"jell," the home u'unoiiiut udkiiW. Sugar helps preserve the Jelly and adds flavor. Low calorie sweeteners should not be substi tuted for sugar in most 'recipes. To assure perfect preserves, fol low recipes closely und avoid pit tails listed. Jelly may be "cloudy" if mix ture is poured into glasses too slowly, tooled before it was pour ed, or juice may not have been pioeily strained of all pulp. If jelly sets too fast, it may cloud, usually the result of using X: uit that is too green. Solt jelly may be cause! by not lisinp enough sugar, too much Juice in the mixture, nut enough aci 1, or making too much Jellv at a time. Soft jelly can some times be made firmer, .Mrs. Klipp stein says. Measure 1 quart of jelly, add 4 teaspoons of ecti;i, U cup of water and ' cup sugar. Boil 'a minute. Add 2 tablespoons of lemon juice, if more acid is needed. Sinipy ji-lly lou little pectin, acid or sugar. Too much sugar can also cure sirupy Jelly. Jellies that "weep" a-e usually caused by too much acid, by ctjv erina jelly with a thick paraffin layer or a fluctuation in storage temperature. To help prevent fruit from ris ing to the top in the finished Jain, stir the mixture frciuently five minutes after removing from the heat. Fruit absorbs some of the sugar solution and won't float. Mora holp on jam and jelly making is offered in "How to Mal e Jellies, Jams and Preserves at Home," free on request at county extension offices. The bul letin includes instructions for making tahle spreads using liquid and powdered pectins and old -fashioned long cooking methods. Directions for popular uncooked spreads that can be stored In the frcez.T are also given in the bulletin. Another Set Of Triplets !n Dairy Herd Visitors to the Oregon State College dairy barn these das m:iy think they're seeing triple, for a third svt of triplet calvts has joined the herd. Dr. f. R. Jones, professor of dairy hiu-bandry, says hi s quite sure the new. little grad Jersey Guernsey h.ifers are identical a rarity happening possibly once in 500.000 births. The herd already included year and a-half old triplet grade Hol stein bulls and an older set of triplet milking cows. Jones says it is hard to determine definite)' when cattle are identical. How ever, blood typing is one of the surest ways. The bulls were blocd tyoed and proved identical. The new heifers haven't been blocd typed yet, but Jones says they appear to have all physical characteristics of identical animals. He explained that color markings m-eeln't be ex actly the same on identical twins or triplets. 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