Spilyay tymoo. (Warm Springs, Or.) 1976-current, December 11, 1992, Page PAGE 7, Image 7

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

    Spilyay Tymoo
Warm Springs, Oregon
December 11, 1992 PAGE 7
Reduce heating costs by servicing your furnaces
A heating system cun be consid- Fitters: check furnace filters
ered the mechanical heart of a home.
, In case you haven't noticed, this
mechanical heart may have started
, working harder in the last few days.
It is a system that encompasses fur
nace or baseboard heating units,
ductwork, radiators or registers,
chimney or flues and thermostat.
Servicing heating equipment be
fore the start of each heating season
could reduce fuel bills as much as
' 20 or more, and could prevent the
discomfort and expense ofequipment
break-down during the upcoming
winter heating season.
If the furnace is fired by oil or gas,
have the maintenance contractor
clean the furnace and flue outlets
check the belt for tension and wear,
oil the motor and fan bearings (if
they are not scaled), change or clean
the filters, check combustion and
safety devices, and make other ad
justments or tests recommended in
the owner's manual.
People who arc mechanically in
clined and very careful, can complete
many of these maintenance proce
dures themselves:
Gas Furnaces: the pilot light
should be checked for a clean, blue
flame and the sensing unit cleaned.
every two months during he heating
season; clean or replace them as
needed. Clean the fan blades of the
aircirculation system annually. Keep
the area around the furnace housing
free of dust, lint and litter.
Trouble signals: odors, soot at
the burner, black smoke rising from
the chimney or surging water in a
broiler gauge indicate malfunction
or improper adjustment. Get profes
sional assistance.
Uneven heating: if one area of
the home gets more heat than it needs,
or if some rooms become hot before
others are even warm, the heating
system probably needs to be bal
anced. Have this done by a guiding
service specialist.
Zone heating: if a hot water
baseboard heating system exists,
consider adding thermostats, valves
and piping to provide zone heating
for several areas. This will allow
better control of unused or low use
areas and may cut costs by 25.
Furnace size: the blower on the
furnace should run almost continu
ously on a very cold day. If not, the
furnace may be too large. This is
frequently the case if a home was
insulated after the fumace was installed.
An oversized fumace or burner
wastes fuel. Have the utility com
pany or heating contractor lest the
system and offer advice if the size of
the fumace burner can be reduced. If
the furnace runs constantly on a cold
day, yet the home docs not warm up
the thermostat setting, the furnace is
either too small or not operating
properly. Get professional help or
advice.
Heating ducts and piping: in
spect heating ducts annually for leaks
and repair them with a quality duct
tape. Heating ducts and water or
steam pipes that pass through
unhealed areas (attics, crawl spaces
and basements) should be covered
with duct insulation or unfaccd R-1 1
insulating batts or blankets. If the
ducts ore used for air conditioning as
well as heat, use faced insulation and
place the vapor barrier on the outside
to prevent condensation on the duct.
Radiators and registers: dust on
radiators, baseboard heating units or
inducts acts as insulation and wastes
heat. Vacuum regularly.
Heat management: Concentrate
heat where you need it; living areas,
bathroom and study areas. Lower
temperatures in the kitchen, bed
rooms and less active areas. If the
home is equipped with zone heating
(more than one thermostat), reduce
the temperature in these areas.
Adjust hot air registers or the con
trol louvers on hot-water baseboard
systems to satisfy heating needs. If
your registers are not adjustable,
consider replacing them. Don'tblock
air inlets and outlets, including ra
diators, with furniture, drapes, or
clothing.
Bleed air: hot water system ra
diators should be bled annually as'
follows: open each radiator valve,
hold cup under it, and keep it there
until water comes out. Do not drain
the water; you only need to remove
the air, which inhibits water circula
tion. Chimneys and flues; Chimneys,
flues, and flashing should be in
spected each fall for loose bricks and
mortar, cracked linings, and leaks.
Prompt repairs should be made, be
cause safety is of primary concern.
Information provided by:
Warm Springs OSU
Extension Office
1110 Wasco Street
553-3238
The Clover speaks
Well, the 1992
93 4-H year is off
to a good start.
There have been
'four Leader Train
ing sessions this
ycarcoveringsuch
topics as: goal setting, leadership
techniques, effective project meet
ings, and record bookkeeping. These
workshops are open to community
members so please feci free to join in
one of the workshops or all work
shops. The 4-H program would like
to near from you as community
members and parents as to what type
of training you would like to partici
pate in the 1993 4-H year. Please
keep your eyes and cars open so you
can plan to attend Camp Counselor
training happenings in March of
1993.
4-H members please check with
your project leader to sec if you will
be meeting during the month of De
cember. OSU Extension would like you to
feel free to come by their office and
look at all the project information
available, there is something for everyone.
Grant awarded to continue the Native American Family Empowerment Project
Seal air leaks from attic to basement
If you read mysteries or watch
them on TV you know that hidden
Eassagcs in old castles of ten hold the
cy to the solution. It's much the
same in your home. Once you find
gateways to the hidden passages,
you're on your way to solving winter
drafts.
Here's the hint: look for openings
inside your house that typical exterior
caulking and weathers tripping won't
seal. These are the most important
gateways to your home's hidden pas
sages. Start in the attic. Then go to
the basement.
Leaks have many paths to follow
once they get inside the wall or ceiling
of a home. Therefore, it's important
to seal openings so that air can't get
into walls or ceilings. You'll find
these cracks and holes around attic
access, recessed lights, baseboards,
window moldings and electrical
outlets. Other leaks may be found
behind built-in cabinets and storage
closets, plumbing penetrations and
wiring through floors and ceilings
where masonry meets wood and
plaster.and through interior partition
walls.
David Brook, OSU Extension en
ergy agent, says that scaling these air
leaks from the inside is much more
effective than exterior caulking. "A
good time to seal these leaks is before
you insulate your attic," he added.
Brook's publication EC 1286,
"Finding and fixing Hidden Air
Leaks," can picked up at the Bend
Extension Office. The illustrated
mblication explains what causes air
caks, where to find thcm.and how to
seal them.
The U.S.D.A. Extension Service
recently awarded a $64,000 grant to
MCF to continue the Native Ameri
can Family Empowerment Project
initiated in 1991 by Parents, Let's
Unite for Kids.
Through a partnership with MSU
Extension Service, MCF is working
A tribal elder once shared the following storv:
Every person, each with diverse background, abilites,
talents and personalities, is placed in this world as part
of the human race to nourish, strengthen and help others
grow.
Look at the forest, See how tiny pine trees eventually
give way to majestic pines, and how the alfalfa lives in
harmony with the grass. That is why you are different
from me.
Our differences are meant to be placed together like
a jugsaw puzzle so the world can see a clear, perfect
picture of harmony and peace.
From Don Addy
Ft. Belknap Extension Service
Prune filbert bread for holiday baking
Simmer 1 cup prunes Stir together:
the reduce risk for Native American
youths living on or near the Flathead,
Crow and Fort Belknap Reservations
by enlisting local county extension
agents, tribal programs, volunteers
and other community resources in
collaborati veefforts to strengthen and
support Native families.
the 1992 project will assist local
advisory committees in continuing
cultural diversity training for non
Indian human service professionals
and teachers to help improve their
capacity to serve and support Native
American youths and families. Lo
cal teams will offer a family advo
cacy course designed to empower
Indian families to advocate for the
needs of children.
The newest project component
introduced by MCF this year is the
Positive Indian Parenting program
developed by the Northwest Indian
Child Welfare Institute. This highly
recommended parent education and
support program builds on the success
of the Montana Extension Service in
offering the Active Parenting of
Teens programs by providing a cul
turally specific curriculum for
Montana's Indian Families. The
Positive Indian Parenting program
offers opportunities for parents to
reflect on the strengths and sorrows
of their own upbringing and to dis
cover cultural and other models for
nurturing themselves and their chil
dren. Emily Solois will serve as project
coordinator. Emily recently received
a MSW degree from the University
of Washington after training with the
nationally recognized Homcbuildcr's
Program.
Pasta fits in perfectly with dietary guidelines
Recent medical research has
clearly demonstrated the importance
of diet in relation to health. In late
1990, the U.S. Department of Agri
culture and U.S. Department of
Health and Human Services issued
the Third Edition of the "Dietary
Guidelines for Americans." Among
the recommendations stressed in the
guidelines were: choosing a diet with
plenty of complex carbohydrates.
Pasta, as a complex carbohydrate,
fits in perfectly with the new dietary
guidelines. Pasta is low in sodium,
fat and cholesterol, and a S-ouncc
cooked serving has only 2 10 calorics.
Egg noodles contain only slightly
more calories 220 per 5-ounce
cooked serving, and their fat and
cholesterol content is still considered
to be in minimal amounts.
Try new salads for your Christmas dinner
1 cud water
Reserve: 34 cup hot juice. Pit
prunes and cut fine
Mix together then cool: Prunes
and reserved juice
14 cup shortening
12 cup sugar
Add: 1 egg and beat well
1 cup cake flour
34 cup all purpose flour
1 tsp. soda
34 tsp. salt
12 cup chopped filberts
Combine liquid and dry ingredi
ents. Bake in greased loaf pan in 350'
oven for 40 to 43 minutes.
Apple-sweet potato recipe, sounds yummy
Apple-Sweet potato medley etable steamer over boiling water, chopped apple. Reduce neat,
1 lb. sweet potatoes, peeled and
cubed
23 cup unsweetened apple juice
or cider
2 tsp. cornstarch
14 tsp. ground cinnamon
18 tsp. ground nutmeg
2 medium apples, peeled, cored,
and cubed
Place sweet potato cubes in veg-
Cover and steam until tender, about
6-7 minutes. While potatoes are
cooking, peel, core, and chop apples.
Transfer potatoes to a serving bowl
and cover to keep warm.
In a medium sauce pan combine
apple juice, cornstarch,- cinnamon,
and nutmeg. Cook over medium heat,
stirring constantly, until thickened
and bubbly, about 4 minutes. Stir in
cover
and simmer, stirring frequently, un
til apples are tender, about 10 min
utes. Add apple mixture to sweet
potatoes; top gently.Serves 6.
Layered garden vegetable salad
1 medium head lettuce, torn
into pieces (6 cups)
1 package (10 oz.), frozen
peas, thawed
- 2 cups thinly sliced cauliflower
flowerets
1 cup shredded carrot
2 cups cherry tomatoes, halved
1 cup shredded Mozzarella
cheese (4 ounces)
1 cup plain yogurt
34 cup mayonnaise or salad
dressing
2 Tbsp. sliced green onion
Paprika
In a large glass bowl place half of
the torn lettuce. Layer the peas, cau
liflower, and carrot on top of lettuce
layer. Add the remaining torn lettuce
Come check our new offices
at the education building
and cherry tomato halves; sprinkle
with shredded Mozzarella cheese.
In a mixing bowl stir together
yogurt and mayonnaise; spread over
top of salad. Cover and chill several
hours or overnight before serving.
Before serving;- sprinkle top of,
salad with the sliced green onion and
a little paprika; toss salad thoroughly.
Makes 12 side-dish servings.
Mediterranean meatball salad
1 egg
13 cup plain yogurt
34 cup soft bread crumbs (1
slice)
14 tsp. ground allspice
1 lb. lean ground beef or ground
lamb
6 cups torn romaine
1 12 cups cherry tomatoes,
halved
1 cup sliced radishes
12 cup sliced green onion
1 can (2 14 ounce) sliced pit
ted ripe olives, drained
13 cup salad oil
14 cup lemon juice
1 tsp. dried mint, crushed
14 cup crumbled feta cheese
In a large mixing bowl beat egg;
stir in yogurt. Stir in bread crumbs,
allspice, and 12 teaspoon salt. Add
ground beef and mix well. Shape
mixture into 1 inch meatballs. Place
meatballs in a 13x10x1 inch baking
pan.
Bake, uncovered, in a 350 oven
for IS minutes or until meat is no
longcrpink. Remove meatballs from
pan and drain on paper towels. Cool
meatballs slightly.
Meanwhile, in a very large salad
bowl combine romaine, tomatoes,
radishes, onion, and olives. Cover
and chill while preparing dressing.
For dressing, in a screw-top jar com
bine oil, lemon juice, and mint. Cover
and shake well. To serve, add meat
balls to salad mixture. Shake dress
ing again and pour over salad mix
ture. Toss lightly. Sprinkle salad with
feta cheese. Makes 6 main-dish servings.
Stockman's Roundup
By Bob Pawelek
OSU Extension Agent
Livestock and Range
Unfinished business.....
Went back to "home base"
Last week we bid "adios" to Joe
Franchini, Extension Agent for 4-H,
Ag and Administration. Joe was at
Warm Springs for only a short time,
but he made a positive impact on the
way our O.S.U. Extension office is
run.
Joe, who filled the position that
was left vacant by Clay Penhollow,
recently accepted an appointment
with the New Mexico State Univer
sity Extension Service. Joe and his
family are now headed back to their
own "home base" of San Juan County
in the Four Comers area, where Joe
was raised. He will be conducting the
Extension 4-H Ag program at Aztec,
New Mexico.
We fondly wish Joe Franchini all
the best the future holds!
Unique Marketing Concept
When we visited last, I discussed
a concept called "S trategic Alliance",
a program whereby a producer retains
part ownership of his calves through
slaughter, and with proper manage
ment, may realize an extra $92-$ 100
per head.
Continuing with our discussion of
marketing...whileattheW.S.U.Beef
Conference at Wenatchee, Washing
ton last month, I had the pleasure of
meeting Doc and Connie Hatfield of
Brothers, Oregon.
Many may know the Hatfields by
reputation, but few are aware of their
ranch cooperative marketing strategy.
Their story may bring one to ask,
"now why didn't I think of that?"
In 1986, Doc and Connie orga
nized a group of 14 cow-calf ranch
ers representing 23 ranch families all
over Oregon. The goal developed by
these ranchers is to profitably market
a quality beef product desired by the
consumer, while keeping every pos
sible bit of independence.
The cooperative collectively runs
about 14,000 mama cows under the
name Oregon Country Beef.
Each individual rancher in this
cooperative retains ownership of his
respective cattle all the way to sale of
the product to "end-users", that is, to
retailers in the Pacific Northwest and
to a restauranteur operating 800 res
taurants in Japan.
A shared vision and a well-managed
operation are the selling points
for Oregon Country Beef.
"The finished product," Doc says,
"is built on the concept of a modest
portion size with less waste fat than
the current industry average." Aver
age carcass results taken from 3,030
head of cattle killed last year indicated
Oregon Cattle Beef scored nearly
40 higher than the national average
in terms of Yield Grades 1 and 2.
In terms of dollars, these particular
ranchers earned an extra $ 149.00 per
head, since their markets pay a pre
mium for leaner beef products.
"It has been incredibly difficult to
accomplish this result," Doc says,
"but our group feels the future of the
cow-calf business lies in producing
what the consumer needs. Thought
ful, caring management of land and
cattle is a responsibility we take se
riously."
Horses in winter condition
Do you know how much hay your
horse can eat in a day? Do you know
how much he should eat, especially
with winter coming on? How good is
the hay you are feeding?
To properly answer these ques
tions, it is advisable to take an in
ventory of your hay supply now, for
both pounds and quality. We must
also look at the age and sex of the
animal, as well as how he earns his
keep.
We determine hay quality on the
basis of poundsof hay, not bales. The
most practical approach is to weigh a
number of., randomly sampled bales
of hay. Use a bathroom scale if you
have to, and if you are able to sneak
it out of the house without your spouse
seeing you.
Let's say you weighed 10 bales of
hay and their total weight was 550
pounds. The average bale of hay then
weighs 55 pounds. If you have 300
bales of this hay, you would have
16,500 pounds of hay on hand.
A mature horse is normally fed
about 1.5 - 1.75 pounds of hay per
100 pounds of body weight. A 1200
pound horse will eat 18 pounds of
nay daily at the rate of 1 .5 pounds per
100 pounds of body weight.
300 bales x 55 lbs 1 6,500 lbs on
hand
1200 lb horse x 1.5 lbs100 lbs
body weight 18 lbsday
With a 150 day winter feeding
period, a 1200 lb horse will consume
2700-3 150 lbs of hay. Therefore, the
16,500 pounds of hay would feed 5
big horses with some 13 bales leftout
of the 300.
31501bsofhayx5horses 15,750
lbs of hay
16,500 lbs on hand - 15,750 lbs
fed 750 lbs left
And don't forget to bring the scale
back in the house.
Determining hay quality
Now that we've determined how
many pounds we are feeding, our
next step is to determine the quality
of that hay. The quality differs with
each cutting, and you are at an ad
vantage if you are certain of which
cutting your bales were taken. If
you're not sure, test these following
characteristics.
1. ) Is it leafy? Lots of leaf in
relation to soft, thin stem is an indi
cator of good quality hay.
2. ) Is it green? A freshly opened
bale should have a bright green hue.
3. ) Is it clean? Grab a handful
from the center of the bale. Observe
for weed seed heads. Shake it. Good
hay should be free of mold and dust.
Horses, as with cattle, use up more
energy trying to digest coarse, low
quality hay - energy which could
otherwise be utilized as body heat in
cold weather. Coarse hay with big
stems and very few leaves is less
digestible and is more likely to cause
colic. In other words, cheap hay may
cost less, but in the long run it's
useless and maybe even dangerous.
What classes of horses are you
feeding? The amount of hay fed
should be in order of age and per
formance: weanlings, yearlings,
broodmares in the first 90 days of
lactating, horses at high levels of
performance and nonbreeding stal
lions. Mature, barren broodmares and
geldings can be kept in good condi
tion by feeding only a maintenance
ration of hay and grain. Such horses
can actually lose some weight with
out it being a problem, if they are
healthy and in good condition at the
start of winter.
If you do find your hay supply
decreasing much more rapidly than
expected, you may feed extra grain
or commercial feed and reduce the
amount of hay fed. High fiber grains
add bulk to the ration. Oats are 30
percent hulls (bulk) while barley is
15 percent hulls. Make any changes
in your feeding program slowly and
gradually.
Feed trace mineral salt free choice.
It provides minerals and encourages
water intake. Winter is the primary
season for impaction, which is a type ,
of colic, caused by low water intake
and poor feed.
Deworm horses now if you haven' t
already done so. This helps the ani
mals' digestive system utilize feeds
better. There is no need for worms to
rob nutrients from the horse, espe
cially during a feed shortage.
Keep your horses healthy. They
will do better and require less feed.
Common sense and good planning
can reduce the chance of a decreased
hay supply this winter.
Calving School
Warm Springs OSU Extension office will be holding a calving school
for interested producers. It will be held on Saturday, February 13, 1993 at
the Norstar Cattle Company near Willowdale.
This school will be a hands on learning experience designed to teach the
novice and expert. The class will be limited to ten students. Registrations
will be taken on a first received first enrolled basis. There will be a fee of
$25.00 payable at the time of registratioa
Topics include: Emphasis: Hands-on experience.
Morning discussions include: Third-trimester management and nutri
tion; Sire selection based on data from records (EPD); Health programs
pre-breeding to third trimester, The Birthing function - identifying mem
branes and fluids; calving equipment and it's proper use; Handling
abnormal presentations (Dystocia, pulling and proper assistance).
Noon: bring a sack lunch.
Afternoon discussions will be: Post-calving management; Special
handling of first calving heifers; Health programs-third trimesterfollow
ing calving; Calving bam facilities, chutes, etc.; Getting them bred back on
schedule.
NOTE: We will stop classroom presentations whenever a heifer starts
to calve. Discussions will be held on emergency situations as they arise.
Come prepared for any kind of weather.
i
i
I Name:
I Address:
I Phone:
OSU Calving School Preregistration form
February 13, 1993
Norstar Cattle Company, Willowdale
CityZip:
I
I
I
(home)
(business) I
I Registration Fee: $30.00 per person I
Make check payable to Rockin ' 4-H Club
Total amount enclosed $ Warm Springs Exten-j
sion Service, P.O. Box 430,Warm Springs, Oregon 97761 j
Return registration form and check no later than February 5, i
i
i