Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (April 13, 1979)
^APRiL 1®;<197S RAGE 15 Extension Notes from Pennie Albrandt and Clint Jacks How To Start A New Lawn Interested in starting a new lawn? Then come and join us on Tuesday April 24 at 7:30 in the Community Center where every thing you need to know about starting a lawn will be presetned in a workshop. The workshop is for individuals that are planning this spring to put in a lawn. Topics to be covered are site preparation, gross varieties, watering, fertilizer and weed control. Cattle Theft Prevention The Range and Law & Order Committees felt that the public should be aware of what took place at the “ Livestock Theft and Prevention” workshop. Be cause of the increased value of livestock in recent years, greater emphasis will be directed toward theft and prevention. More coop eration and communication will be in effect among the Confeder ated Tribes, Leo Mitchell, the State Brand Inspector Supervi sor, and surrounding law en forcement agencies. These are the agencies to contact : Contacts: During working hours - 553-1161 ext 233 or 234 - to Gene Greene-Natural Resources Director, Gordon Scott-Range Rider Supervisor. During Week ends or evenings Warm Springs Police Department 553-1161. Required Documents for Livestock leaving the reserva tion should include the following: 1. A permit to sell must be signed by one of the following: Gordon Scott, Olney Patt, Jr., Oliver Kirk, Mike Greene, Gene Greene, or Earl Miller. 2. Oregon Transportation Certificate. Any animals in question: Will be detained and impounded at owners expense. (permit to sell, transporta tion certificate) are only good for EIGHT (8) days from the issue date, forms to be picked up at Extension Office or Natural Re sources Office. Extension Events April 19 Wasco County Bull Grading Tour - 9:00 a.m. Tygh Valley - maps and agenda available at Extension office. April 23 Easy and off-loom, weaving class, 7-10 p.m., Community Center: Instructor: Pennie Albrandt. Contact the Adult Learning Center for a supply list needed for the class. April 24 4-H Family cooking club, 6+30-8:00 p.m., 4-H Center above Day Care. Super snacks to make while Mom’s away will be on the menu to make. April 24 “How to start new lawn” Community Center, 7:30 p.m. April 25 4-H Beadwork Club, 4:00 p.m., 4-H Center above Day Care. There will be a meeting even though there is no school1. Things to Do With Your Children Making Butter It’s sometimes interesting to know how foods are made; butter is an easy one to demon strate. Buy a half pint of whip ping cream from the supermar ket or dairy. Put it in a ping jar with a tight-fitting lid and shake, and shake, and shake. The cream will go from thin to thick in about 15 minutes. Shake 5 minutes longer and the thick cream will separate into butter and the buttermilk. Pour off the milk, spread the homemade sweet butter on crackers. Re member, this is unsalted so it will taste different. Bulletins Available On Gardening, Shrubs, Trees There are a number of bulletins available for those in terested in planting shrubs, trees lawn flowers and gardens. These publications are free and avail able from the Extension Office (old administration building) “Grow Your Own Garden” packet “Shrubs for Central Oregon” “Trees for Central Oregon” Flowers for Central Oregon” Lawn Care and Maintenance” “Making a Compost Pile” “Grasses for Oregon Lawns” “Controlling Weeds in Home Lawns” Establishing Lawns by Sodding” 4-H 6th Level Grooming Club Holds Awards Dinner The Stag Restaurant in mad ras was the scene Monday night for an awards dinner for mem bers, parents and leaders invol ved in the 4-H 6th Level Groom ing-Club concentrating on good grooming and self-image. Combs flew, scissors snipped, new clothes, makeup and shoes were purchased as twenty Warm Springs 6th Graders used what they learned in their 4-H Groom ing Club to achieve a look they were comfortable with. The seven week effort was recorded in “after” pictures taken of each member at the dinner. Following the dinner each member received a 4-H Club Work Certificate of Comple tion, and a 4-H Club Work Award along with the “before” and “after” pictures and notebook the members kept during hte club. Club Leaders Mike Clem ents and Orthelia Miller received 4-H Club Leader Awards honor ing them for their time and efforts put into the organization of the-club. During the . dinner Mrs. Miller explained why the groom ing club idea had come bout, what was accomplished during the club and plans for a 6th grade club in the Fall and Spring of the next school year. She also prais ed parents for the support, time and interest given the club and their children during the club. Club leaders noted a remarkable difference in attendance and appearance of all club members. Sixth grade students inter ested in becoming a member of this club in the Fall should c ontact Pennie Albrandt, OSU Extension Office in the Old Administration Building, 553- 1161 Ext. 238 to sign up. Each club will be limited to 20 students. Natural Resources Camp The Oregon Natural Re sources Camp provides a full week of resource management training for high school age girls and boys. Purpose of the camp is to help youth develop an under standing of the interrelationships between people, rangelands, water, soils, forests, wildlife and recreation. Campers will learn to make objective decisions con cerning resource management and use. The camp will take place at Camp Morrow eight miles west of Tygh Valley, June 10 to 16. Intersted youth need to contact the Extension office for further details. The camp will provide an- opportunity to learn skills and explore career possibilities in range and related resource management. This camp is de signed to challenge youth to explore problems in natural resource management and con tribute logical solutions. Using Extra Easter Eggs As soon as the Easter festivi ties are over, gather up your decorated eggs and put them into the refrigerator to preserve their flavor and keep them fresh. Use them whole for snacks or chopp ed or sliced in casseroles, salads, sandwiches, or try these two new recipes! % Your carpets may have hidden dirt (Reprinted from the “ Idea Thing” Scrapbook 1975-76 Wash ington State Extension Service) Your carpet could look reas onably clean and yet have nearly its own weight in dirt concealed in the pile. Different types of dirt settle in different areas of your rug. The sharp edges of the gritty dirt cut away at the pile fibers; your rug then wears out more quickly. Vacuuming regularly — pre ferably with a vacuum cleaner that has an agitator bar — gets rid of most kinds of dirt. How ever, eventually grease from cooking, tracked-in asphalt, etc., makes ordinary dust cling tight ly to-the rug fibers. This dulls and changes the rug color and makes the gritty soil harder to get out. It’s time to have your carpet cleaned, either by a professional cleaner or by doing it yourself. A variety of methods, pro ducts and machines are avail able. The shampooer and the so-called “steam ” cleaners are the most popular machines. You can rent them at many super markets, carpet, hardware and other stores. Pre-testing Detergent It’s wise to pre-test any detergent or shampoo you plan to use. Allow some to evaporate in a shallow dish. If the residue is powdery or granular, it will vacuum up. If it is sticky, it will mat the rug fibers; the rug will get dirty more quickly after cleaning. If the residue is hard and waxy, it will dull the fibers so the rug won’t look bright and clean. Pre-test the cleaning product on an inconspicuous area of your carpet, also. See if it removes any of the color or damages any of the rug fibers. It may even be a good idea to check the effect of the rotary brush action on the rug pile in a place which won’t be noticed. If you saved some extra carpet pieces when you had the rug installed, do the pre-testing on these. The Shampooer The shampooer applies a detergent solution to the rug and works it into the pile, usually with a rotary brush — or brushes. To use, vacuum your rug thoroughly first. Mix the detergent with water and pour it into the tank. As you run the shampooer, release the deter gent solution by pressing a lever. Be sure you don’t over-wet your rug; it takes only a little solution to work up a good foam. An over-wet run could mildew before it dries. Also, some color from the backing might “wick” up to the pile. Your rug would then have brown stains on the surface. Keep the brush action to a minimum because it could dis tort the pile. If your rug has long pile, a non-too-thick or dense pile or has a soft twist in the yard, it’s more likely to suffer a texture change from too much brushing. When the carpet dries, va cuum up the residue of the shampoo. This residue holds the dirt you want to get rid of. You need to be careful when you choose the detergent; it must not leave a sticky residue. This would make the carpet get dirty more quickly, make it look dull and allow it to become matted. Shampooing does give a good surface appearance to most rugs. (Continued next issue) EGG SANDWICHES EGG & ^ M A C A R O N I TO SS« Makes about 7 cups or 6 to 8 servings A m edley of delicious ingredients from each of the Basic Four Food G roups. Serve it as a main dish for lunch at hom e or pack it in a ther m al container to m ake sure the kids get a balanced lunch at school. ' 1 cup (3 oz.) uncooked rotini (spiral-shaped) or elbow macaroni 1 cup mayonnaise or salad dressing 1/2 cup sweet pickle relish 1 teaspoon instant minced onion 1 teaspoonsalt 8 hard-cooked eggs, chopped 2 cups diced apples (about 2 to 3 '. medium apples) 1 cup shredded carrots (about 2 medium carrots) ■ 1 cup (4 oz.) cubed Cheddar cheese Cook macaroni according to pack age directions. Drain and set aside. In large bow l com bine m ay o n naise, pickle relish, onion a n ti salt, stirring until well blended. Add eggs, reserved macaroni, apples, carrots and cheese. Toss gently until blended. Cover and chill to blend flavors. 3 to 4 servings A "sou per " wa v to serve sonny hard-cooked eg g s for breakfast, brunch o r lunch. Quick-to-fix and colorful, too. 1 tablespoon butter ’A cup chopped green pepper 1 can (10% oz.) condensed cream of mushroom soup, undiluted ’A cup milk 1 package <3 oz.) sliced smoked beef, chopped OK 1 jar(2’/2 oz.) sliced smoked beef, chopped 6 hard-cooked eggs, wedged Englishm uffinhalves, buttered toast, biscuit halves or popovers^? 1 Pa rs ley, optiaaa I In m e d iu re i^ lH e t'o v e r m bdidm heat cook pepper in butter until tender,j,«iikm t 2 to 3 miiTutes. S tir i n s q M j& a n d m ilk u ijtil blended. !;®^^k;t>eef. Halve egg w edges. foki e g g s in to sou p nvixitH gl-jleat to se rv in g teniperatt,h|K & o se rv e: S poon about % fuflHBht'over each muffin half. C.arniSMsiw'th parsley, if de sired. "'IMF Any questions about your home or -ranch? Call Pennie or Clint at 553-1161 ext. 238.
