^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.