Spilyay Tym oo
Idea Article
February 26,1981 Pao» 9
Buying Cheese
For many people, cheese is
just cheese. But there are many
kinds of cheese and by doing a
n in e comparison shopping you
can save money the next time
you buy.
Prices vary widely for
different types of cheese. The
way to save money is to
compare the price per pound.
But you still may want to buy a
more expensive cheese if it fits
your needs. Natural cheese like
cheddar or gouda may be the
best choice to serve with fruit
for dessert. But if you’re
m a k in g g r i l l e d c h e e s e
sandwiches, a process cheese—
ablend of fresh and aged
natural cheese—may be your
best buy. If you’re looking for a
really econom ical cheese,
you might try process cheese
food. It contains less cheese
and more water than process
cheese.
Also, be aware that mild
cheese will cost more than aged
or sharp natural cheese, and
you’ll pay more for sliced or
grated cheese.
Using wood for home heating
What kind of wood should
the home owner use for fuel?
Usually whatever fuel wood is
readily available, because it
may not be possible to be
selective about the kind of fuel
wood available. However, the
greater the wood’s density or
w e ig h t, d is re g a rd in g its
moisture, the greater the
wood’s heating value. Favored
woods in terms of heating
values are oak , m aple,
madrone and Douglas-fir.
A more important consider
ation than the species of wood
may be the amount of moisture
in it. Before wood will burn, the
water must be removed. This
causes some of the fuel’s
heating value to be consumed
Don’t start garden too early
Beef cattle seminar Feb. 26 and March 5
Are you interested in making
your cattle herd return more
money in starting a new herd?
Then mark February 26 and
March 5 on your Calendars.
Concepts of beef cattle
production and how to make
from Pennle Little
termites or other insect pests.
It’s very important to keep the and Clint Jacks
wood covered while it’s drying.
Exposure to rain and snow will
negate the effort of seasoning
the wood. An excellent cover
for a standard 4-by-4-by-8 foot
cord of fuel wood can be
When it comes to vegetable
provided by a sheet of heavy
gardening,
getting too early a
gauge polyethylene 5 feet wide
by 9 feet long. Attach the start often doesn’t earn the
polyethylene sheet to a light home gardener anything but
wooden frame and place it over frustration and frustration and
wasted effort.
the stack. This protects the some
It’s much too early for
wood, from rain or snow and seeding vegetable transplants
permits air to circulate through
the stack. Sticks of wood in the home. Instead give some
should be placed on top of the attention to preparing garden
protective sheet to keep the soil, checking through seed
wind from blowing the cover catalogs and getting ready for
the spring rush to plant
away.
bedding plants.
Most gardeners tend to plant
seeds too early, both in the
home as transplants and later
in the garden before the soil
facilities for foaling, nutrition additional information can be warms. If you plan to grown
of the foal, early training of foal obtained from the Extension transplants, don’t plant the
to 2 year old, management of office.
The conference is sponsored seeds indoors until a month or
foals for racing and common
by Washington and Oregon so ahead of when the seedlings
veterinary procedures.
Cost for the two day State University Extension can be planted outdoors.
This means that cool season
conference is $40.00 and pre Services and mid-Columbia
crops such as cabbage, lettuce
re g istra tio n is req u ired . veterinarians.
and early spinach, which
R e g is tr a tio n fo rm s and
should be transplanted outside
in April can be started indoors
in March.
Peppers and tom atoes,
them return more money will distributed so tnat livestock- which cannot go into the
be the topics of this year’s Beef men can begin building a garden until after the last frost
in mid May and, would not
Cattle Seminars conducted by library of useful ideas.
The seminar will be held in need to be started indoors until
Clint Jacks, Warm Springs
th e O ld A d m in is tr a tio n April.
Extension Agent.
Growing your own trans
In addition, notebooks of Building in the Tribal Court
useful information will be room starting at 7:30 p.m. on
each evening.
in evaporating the water. Green
wood freshly cut from the
woods usually required six
months to a year for drying.
Completely seasoned, afr dried
wood still contains about 20
percent water.
To air dry wood, it should be
stacked outdoors where it is
exposed to the sun and wind,
preferably in an area where it
w ill be ex posed to the
prevailing winds. Wood should
be stacked on bedding stringers
which are used to keep the
wood off the ground. Split
pieces should be stacked round
side up, slit face down—for
best drying. The wood should
be stacked away from buildings
to prevent infestations of
Horse production conference
Care of the pregnant mare
and young colt is the theme of
the M id-C olum bia Horse
Production Conference. The
conference will be held March
6th and 7th at the Portage Inn,
in The Dalles.
Topics for the conference are
nutrition of the pregnant mare,
Extension
Notes
plants is a good way to get the
varieties you want to and
exciting to watch the young
plants grow. But when started
too early, the seedlings become
leggy and spindly before they
can be planted outside. As a
result, they are peak and poorly
prepared to survive in the
garden.
February is a good time to
prepare soil for seeding
transplants. One of the most
serious problems with growing
transplants in the house is a
disease known as “damping
off.” The disease attacks
germinating seeds and small
seedlings.
Using a pasteurized soil mix
will help prevent damping off.
First make a soil-mixture
combining one part loam soil,
one part peat moss or screened
compost, and one part sand or
perlite.
To pasteurize, stir the
com ponents together,place
them in a two or three inch deep
baking pan and bake in a 180
degrees F. oven for 30 minutes.
After the soil mix has cooled,
store it in a closed plastic bag
until it is time to start the
transplants.
Food shopping know how-------- ------------
The new year of 1981 is upon different brands.
us, and never have we seen so
m any g lo o m y e c o n o m ic Shopping for Meat
About one-third of the food
headlines.
We can postpone buying a budget is spent on meat items,
new car, new furniture and including poultry and seafood,
television sets, but we have to so “know-how” counts a lot
eat. However, even though when you are buying in this
food prices are forecast to department.
increase 10 to 15 percent in
1981, this doesn’t mean oui* ♦Cost per serving to know
individual food bills have to much meat to buy. An easy rule
increase that much.
of thumb for figuring servings
How can we cope? By being per pound is:
informed food buyers who
Boneless meat yields 4
insistently use our food buying jservings ppr pQUnd (ground
“know how.” -
meat, flank" steaks; stew meat,
Some o f'th e “know how” - liver,- boneless ham, fish fillets
that’most uif us have but may aré all in this category)..
¿
not always use iocLude^ £
» Bone-jn meat such as roasts,'
Gene/aLShopping Hints ' '
steajt^ ánd poultry gives-2 to 3
♦A s'; you plan menu«; check servings per pound; >.5,. C ■.
newspaper- ads. for weekly'
Meat with substantial fat
“specials.” The radio and TV and bone provides only one to
are also sources for this kind o f" tw o servings p er p o u n d
information. Make a shopping (sparerjbs, short rjbs, breat of
list, writing downitems as you, lamb, chicken wings, lamb
ihinkof them during the week*-, _ chops? etc .f
*- X ’
♦Read food
' wheri'*;
ihrtishes. pf -extreme
shortages* ' meat' is 'wroaHy
ingredients and the weight o f specialied quite Tegularly, and
the food products. Other useful ' the savings are considerable. If
information oh preparation,
you have a freezer and enough
number of. servings, type of grocery money to invest in the
pack and nutrients is often
future, you can very profitably
included on the label.
buy enough for later use.
♦Use unit pricing in the stores
♦Use the less-tender and less-
as an aid in comparing prices of
different size containers and
demanded cuts
Only about *4 of the carcass
♦ Check different forms of
of protein and the B vitamin,
food canned, fresh, dehy
riboflavin.
drated, frozen -to see which is
♦ The most economical source
the best buy. This time of year
highest prices. The remaining is non-fat dry milk, purchased
processed items are sometimes
34 of the carcass is less tender, in as large a package as you can
less expensive than fresh.
usually lower priced, just as store and use. If your family
nutritious, but requires more doesn’t like to drink this milk,
♦ Try lower priced brands.
time to cook. Long, slow try mixing it half and half with
Chainstore and other less
cooking in a covered container fresh milk or use it for cooking.
advertised brands may be
can make any cut of meat ♦ Milk containing only two similar in quality and usually
tender. Seasonings such as, .percent milkfat costs a little less cost less than nationally
onions, celery, carrots and than whole milk and helps not advertised products. Generic
various herbs give it extra only the food budget but labeled products which are
flavor. A little’wine can add a w eig h t-w atch ers as well.
usually standard rather than
B u y in g m ilk in l a r g e r
gourmet touch.
fancy quality will cost less and
can also, save you;, may fit a particular use.
♦Don’t overlook variety meats containers
♦ You cart save money by doing
Befcf liver-is a bargain both mopèy?
from the nutritional and cpst ♦ When richer milk is desired , your own seasoning and
sauce—making foF.vegetables.
standpoint^: H eart, and 1 oftgye fôr cooking, evaporated milk is > ' i^jsJ,,;^t^
estm g ^ B ^m a tio n s
alspnutrujous and add less¿xpensjvje than whole mdk ;
” o f vegfeta b1es" cin Mjfc/eooked
Varietyt<?
■ •-
$ ¿ . ¿tor cream.?'
together .nt libnte^iQ U pay
- Fruits and Vegetables . -
- ‘-V--
♦Remember and uSe meat ♦ Buy thç fruits and vegetables - estrafd f those which are mixed
which are in peak season. This- already when bought.
alternates
Eggs; Cheese, cpttag? cheese, is the time when quality is best ¿
Breads and Cereals '
dry. peans, peas, lentils, nuts," and cost is lowest.
soybeans, nJlfiaVeltigh protein ♦ Learn to select good quality . ♦ Look for discounts on day—
old baked g o o d s » " ’.
Cóntenf: 4l ówever, when'ifsmg fMsM^prddtffie: Here you
- nuts-«# see, ^melland hold a product. ■ Check The^sde ^ g^— breads.
- pXrt icwht«! y / ^ t ^ p b ia h d
-.before
h 11 y
them "With --»iik, cheese;'- or ■ Avoid wilted and tired-fookihg.* * b f few a s; h t
; ; advertised at good grices.
perhaps ,add small am ountsof produce.
meat tQ the recipes. Vegetable ♦ Think about how you are - ♦ Pre-sugared, reidy-to-eat
protein is incomplete and needs going to use fruits and. cereals c o st th ere th a n
unsweetened ones. They add
to be supplemented with some vegetables. Small apples and
more calories but less food
bananas are usually a better
animal protein.
value than the ones you
buy for children’s snacks. Little
sweeten. Cereals you cook are
Milk
potatoes are often cheaper and
usually always less costly than
Milk is the main source of are fine for boiling in their
the ready-prepared ones.
calcium and an excellent source skins.
ends up as tender cuts and these
tender steaks and roasts get the