SpilyayTymoo
Warm Springs, Oregon
June 25, 1993 PAGE 7
New York educator visits elders in Warm Springs
By Norma L. Simpson
Reva and Josh Grccnbcrg of
Scarsdalc.New York shared twodays
with people in Warm Springson June
14 and 15. Mrs. Grccnbcrg 'i special
training is in (he educational oppor
tunities for elderly Americans, when
she asked me if it would be possible
to talk with the elders, I explained
that it was important to learn about
high value that the seniors place on
teaching young people of the tribes.
Adeline Miller is in charge of the
visit during the Tuesday luncheon at
the Senior Center. Since this article
is being written before the visit, we
will have to learn later about the
sharing that took place with Elders at
the luncheon.
Mrs. Grccnbcrg and her husband
Josh will be in Central Oregon for
Water and soil notes by Tim Wojtusik
Summertime is just about here
and many enthusiastic gardeners have
already been working their gardens
for some lime now. It seems that
tomatoes are a popular garden veg
etable for just about everyone but
cool weather that occurs on most of
the reservation often slows tomatoes
down, delaying flowering and fruit
set. Tomatoes can be successfully
grown here with a little work and
some helpful hints even though our
growing season is short, cool and
somewhat unpredictable.
AnnaTorgcrson, Master gardener
with Oregon Stale University has a
few suggestions to help home gar
deners grow vinc-ripened tomatoes.
She suggests that it is important to
plant early bearing tomato varieties
such as Early Girl, Oregon Spring,
Santiam, Stupice and Prairie Fire.
These varieties should produce to
matoes that mature earlier than other
slicing tomatoes. Always put young
tomato transplants in the hottest,
sunniest spot in your garden and cover
plants at night until night time low
temperatures are above about SO de
grees F. She also suggests using black
plastic mulch over the soil surround
ing the plant to heat the soil more
quickly and encourage rapid growth
and be mindful not to overwatcr your
tomato plants.
Structural support is important for
those young tomato plants according
to Anna Torgcrson. Early support for
tomatoes is especially important
during a wet growing season like
we've been ha vine. Without some
attachment to a stake, fence or cage
most tomato plants will flop onto the
ground where insect pests can get at
them. Getting plants up off die ground
also allows air to circulate through
the foliage of the plant, helping to
prevent disease, especially one called
blight.
Tomatoes can be supported with
stakes, homemade or store-bought
cages or support fencing. To stake
tomato plants, first remove most of
the side shoots. Carefully tie the main
stem to a strong three to five foot
stake, that is firmly to the ground
near the young transplant. Tic the
plant to the stake with strips of cloth
or nursery tape. Do not use flexible
tight string or wire because it could
injure your plants. Stakes can be made
of almost any sturdy material so,
instead of buying, use whatever you
have available.
If you have wire fencing available
you may want to make c ircu lar cages
to support your tomato plants. If your
tomatoes are planted along a fence it
can also be used to support them.
There arc lots of options and what
ever works is fine, so be creative and
good luck.
If readers have plant and soil tips
that they want to share with their
neighbors or a certain subject that
you want to hear more about please
contact me, OSU Extension Agent at
the Education Center (553-3238).
Tim Wojtusik
Funny things I learned this week
By Norma L. Simpson
We have all spotted a flea on our
leg, but when we go to kill it, it jumps
through the air with the greatest of
ease. How far you ask? Well, a flea
can jump 6 inches, which doesn't
seem like much until you think of the
distance in human terms. It would be
a standing broad jump of 350 feci
When you go away in the summer
with your pet, the mighty jumper
doesn't have anything to eat That is
until you return. Then the feast be
gins. One flea will feast several times
a day for 4-7 minutes a feeding.
A flea will spend from 2 to 8
months on your pcL And that is only
one flea. It it is a pregnant female,
she begins laying egg a couple days
after the first blood meal. She can lay
4-8 eggs at a time, 4-1 0 times a day .
These fellas are very big, the white
eggs are about 154 inch long and
they fall between the hairs to carpets,
bedding or soil. After a few days the
eggs hatch into larvae that lives on
dry blood and excrement left behind
by adult fleas. Weeks later the worm
like larva spins a cocoon, well pro
tected from most sprays or dust that
we may use to kill them. So when
you come back from your summer
vacation, you wonder what has hap
pened. The cocoon has sensed a warm
blooded creature, and emerges as the
mighty jumping fleas that we hate as
they nibble at our bare legs.
Yell for the terminator. It's clean
up time.
Identify, control carpenter ant invasion
several days. When they spoke with
the OSU Gerontology Specialist,
Vicki Schmall, they learned of the
opening of the Museum and the roll
of the elders in telling the history of
the Confederated Tribes.
Prior to their visit, Mrs. Grccnbcrg
was excited to learn about the lan
guage classes which arc being con
ducted by elders, and the training
they arc receiving from the Culture
and Heritage staff to teach to Warm
Springs residents of all ages.
She also was interested in the fan
tastic "Honor Seniors Day" spon
sored each year in Warm Springs.
Canning
workshop set for
July 30
By Norma L. Simpson
Save July 30 for a Pic Filling
Workshop using Clcar-Jcl. Exact lo
cation of the workshop has not yet
been decided, but posters will be up
next week to tell you where. It will
probably be a later afternoon work
shop for 2 hours unless the majority
of the people call to tell us otherwise.
Please call the OSU Extension
Office at 553-3238 to tell us you arc
coming. If you plan to make large
quantities of Clcar-Jcl products, you
will need to place orders with the
office. The supply of bags is almost
gone, and we will only be buying for
people who place their orders and
pay their money in advance. Each
one pound bag sells for $2.00.
Clcar-Jcl is a modified cornstarch
that can be frozen or canned. If you
plan to use artificial sweeteners in
the filling, you will need to freeze the
filling. If you plan to can the filling
with limited sugar, you can also do
that
Order Clear-Jel now!!
One pound bags $2.00
Call
OSU Extension Service.
Information provided by:
Warm Springs OSU
Extension Office
1110 Wasco Street
553-3238
The clover speaks
A
Reminders:
4-H Wilderness Enrichment
Campat Trout Lake Is August 1 1
15. If you are not signed up please '
come In to OSU Extension Ser-.
vice and sign up. We have a limit
of35campers, grades 3rd through
8th. Looking forward to a great
camp with you.
4-H Wilderness Enrichment
Camp Is $15 per camper. Trl-County Camp Is $38 per camper
that is with scholarship.
Here at OSU Extension Service we will be hiring two youth
workers, and one college student. So don't be surprised by the
new voices answering the phones or the new faces here In the
office.
We welcome all community members to come in and get ,
involved with 4-H.
SUMMER CAMP
August 11-15
WHERE: Crystal Springs - Mitchell, Oregon
COST: $75 (Scholarships available)
CALL: Arlene or Carol at the OSU Extension
Office, 553-3238
By Norma L. Simpson
Last week as I rounded the corner
of the Education Center, I saw a
small army of big shiny black ants.
When I arrived, in the office, I found
the following information from En
tomologist Jack. D. Angelis.
It's time once again for carpenter
ants. About this time of year large
numbers of large black ants are found
by homeowners inside, outside and
all around the house. This is espe
cially true for homes located near or
in the woods. These ants are new
carpenter ant queens. Each spring
existing nests release large numbers
of winged queens. They quickly mate
and shed their wings so you rarely
see the winged ants. Don't be
alarmed, most of the queens will die
before they can ever start new nests.
Here are a few facts:
Carpenter ants are large black, or
red and black, ants commonly found
around dwellings.
Carpenter ants don't eat wood, they
only nest in it.
Carpenter ants can infest sound, dry
wood, wall voids, tree stumps, attic
insulation, in short, just about any
thing that is, or can be made into a
cavity.
Carpenter ants do serious structural
damage to homes and other struc
tures. They live in colonies with a queen
ant. The queen directs nest activity.
They must have access to outdoors
for the colony to survive.
The way to detect a carpenter ant
nest 1. Find sawdust piles near
openings of their nests. The sawdust
is kicked out as digging proceeds; 2.
Find ants trailing into the dwelling,
perhaps through a crack or under the
siding (this, by itself, does not locate
the nest, it only indicates that there is
a nest somewhere inside; 3. Hear the
scraping sounds of worker ants as
they enlarge the nest inside a wall
(house must be quiet); and 4. Nests
are often uncovered during remod
eling. A carpenter ant colony is com
posed of thousands of workers (both
major and minor), a queen, and, at
certain times of the year, male and
female winged reproductive. Work
ers tend the queen and young defend,
clean and expand the nest, and forage
for food. The queen lays eggs and
directs colony life. The reproduc
tives are produced generally in the
spring to establish new colonies.
Winged females are the "founding
queens."
The colony survives on food
brought back to the nest by workers.
This food is mainly aphid honeydew,
a sticky, sweet liquid secreted by
aphids and collected from infested
plants near the nest. This is another
good reason not to plant shrubs right
next to the house where aphids can
build up. Carpenter ants also scav
enge for food or prey on small in
sects. In early spring, before aphids
and other foods are numerous, work
ers may forage indoors, often in
kitchens. Common, but overlooked
passage ways into a house or tele
phone, TV and electrical cables, es
pecially if they pass near trees that
harbor aphids. Aphids are so impor
tant to the colony that worker ants
often "tend" them, much like a shep
herd tends his flock.
Usually, control of carpenter ants
is best left to competent pest control
operators, "exterminators." They
have access to products that
homeowners don't and they have the
experience necessary to locate nests.
Here are some suggestions:
Contact as many companies as
possible and interview them if
you don't get straight answers, go
somewhere else.
Don't fall into the "fumigation"
trap. Fumigation of homes is almost
never necessary and is always ex
tremely expensive. (If you are not
familiar with it, fumigation is the
procedure where they place a large
tent over the structure and pump poi
sonous gas inside.)
Finally, no monthly maintenance
treatments most situations can be
dealt with on a one time basis fol
lowed up by annual inspections.
Carpenter ant treatments are safe
when done correctly. Gone are the
highly toxic, long persistence insec
ticides of yesteryear (which is why
you need yearly inspections)! But, it
is still a good idea to keep kids away
from freshly treated areas; in fact,
leave for the day the house is to be
treated. Also, remove pets and cover
fish tanks.
Store frozen & canned food properly
By Norma L. Simpson
Foods processed at home gener
ally have a shorter life span than
many people think. If you are cleaning
out your root cellar or pantry getting
ready for the canning season, Re
member when in doubt, throw it out.
If you encounter foods that you
think must be several years old, re
member that storage time for most
foods is less than one year. We arc
particularly concerned when con
tainers of food were not labeled with
the date when they were canned or
put in the freezer.
We have two concerns. One is
safety, is the food going to make us
sick. The other is quality, will the
texture, flavor and color be good so
people will want to eat it. One caller
this week said that she knows some
of the items in her mother's freezer
are at least 12 years old. And that
many of the canned jars of salmon
and venison have been exposed to
sun and freezing and water damage.
Another caller had heard that she
should not be canning chickens in
her oven, which she was doing at the
time. The temperatures on the inside
of the jar do not get hot enough to
preserve the meat properly. That's a
risky business.
OSU Extension does not recom
mend canning in the oven for any
food item.
Reports say that last year 10,000
people died in the USA from food
poisoning. Don't take a risk with
your family. If you are going to
preserve food at home, come to the
OSU Extension office for the latest
revised information. We are in the
Education Center. Our booklets are
free or you can buy the latest Kerr or
Ball canning books where you buy
the jars. Any edition of these books
that was printed before 1987 should
be discarded. The instructions do not
include the precautions and the latest
Jirocedures that will protect your
amily.
Let's get it right at Warm Springs.
Stockman's Roundup
4T 4
By Bob Pawelek
OSU Extension Agent
Livestock and Range
Get Foals off and Running
It's tough to find anything more
delightful to watch than a young foal
kicking up his heels on a cool Central
Oregon morning. As with all young
mammals, foals need the extra nutri
tion to help them grow and develop
soundly.
Milk, of course, gives the foal a
good start in life. Within 30 minutes
to 2 hours after birth, the foal should
be up on its feet and getting colostrum
(mama's first milk). Increased growth
and durability of fcals may be in
creased by feeding them apart from
their dams; either (1) by tying the
mare while the foal eats; or (2) by
providing a creep for the foals.
The need for a foal feeding pro
gram, starting early in life, is due to
Die decline in mare's milk in both
quantity and nutrients following
foaling.
When the foal is between 10 days
and 3 weeks of age, it will begin to
nibble on grain and hay. In order to
promote thrift and early development
and to avoid setback at weaning time,
it is important to encourage the foal
to eat supplementary feed as early as
possible. For this purpose, a low
built grain box should be provided
especially for the foal; or, if on pas
ture, the foal may be creep fed. The
choice between individual feeding
and creep feeding may be left up to
you; the important thing is that foals
receive a little supplemental feed.
A creep is an enclosure for feed
ing purposes, made accessible to the
foal, but through which the dam
cannot pass. I have seen good results
when the creep is built at a spot
where the mare is inclined to loaf
around. It is ideal to place it on high
ground, well drained, in the shade,
and near water. Keeping salt nearby
will be helpful in holding mares near
the creep.
It is important that foals be started
on feed carefully, and at an early age.
At first, only a small amount of feed
should be placed in the trough each
day, any leftovers being removed
and given to other horses. This way,
the feed will be kept clean and fresh,
and the foals will not be consuming
any moldy or sour feed.
Rolled oats and wheat bran with a
little brown sugar added is a surefire
way to get em started on a ration. It is
really tough to formulate a home mix
with all the nutrients that are re
quired for foals, so purchasing a good
commercial feed is usually a wise
investment.
Free access to salt and a proper
mineral mixture should be provided.
The mineral will be used to best
advantage if you place it in a conve
nient place and under shelter; or you
may want to incorporate it into the
mm MSiuai jpllifv
ration. Plenty of fresh water must be
available at all times.
As a rule of thumb, the normal
healthy foal should be consuming 1
2pound of grain dailyper 100 pounds
of body weight. By weaning time,
this should be increased to about 34
pound or more per 100 pounds of
body weight (or 6 to 8 pound of feed
per head per day). The exact amount
will vary with the individual and the
type of feed.
Under such a system of care and
management, the foal will become
less dependent upon its dam, and the
weaning process will be made easier.
If properly cared for, foals will
normally reach about half of their
mature weight during the first year.
Most Thoroughbred breeders, and
some Quarter Horse breeders like to
have the animals attain full height by
the time they are two years of age for
the purposes of racing and showing.
However, such results require lots of
feed and attention from the begin
ning. Forced development like the
above is something I will not recom
mend, as it must be executed with the
utmost of care and expertise if the
animals are to remain durable and
sound.
With a little common sense and a
lot of acre, your foal will keep on
kicking up his heels and make your
Central Oregon mornings even more
delightful.
The difference between the impossible and possible lies in a person's determination.
Tommy Lasorda
Frozen food storage guide
The recommendations in this guide are for quality notsafety. The
items will be safe if frozen for longer periods of time, but the
quality (texture, flavor, color) will be poorer. The quality will be
maintained for a longer period of time if the product is properly
wrapped. The small freezers located on topof the refrigerator are
not made for long term storage.
For best quality use within
Fresh Meats
Beef roastssteaks 12 months
Hamburgerchipped steak 4 months
Ground turkey, pork, veal, lamb, etc 3-4 months
Heart, liver, tongue 3-4 months
Lamb roastssteaks 9 months
Fresh Pork chops 4 months
roasts 8 months
Veal 9 months
Cured, Smoked, Ready-to-Serve meats
Bacon, corned beef, wieners, etc 1 month
Hamwhole, half, sliced 1-2 months
Luncheon meats 1-2 months
Sausage 2 months
Cooked Meats
Beef & Pork 2-3 months
Fresh Poultry
Chicken & Turkey 12 months
Duck & Goose 6 months
Giblets 3-4 months
Cooked Poultry
Dishes & cooked Poultry
slices or pieces covered with gravy or broth 4-6 months
Fried Poultry 4 months
Casserole Dishes
Meat 4-6 months
Creamed Meat, Fish, Poultry 2-4 months
Commercially Frozen Seafood
Shrimp, uncooked 1-2 months
Crab Meat Dungeness 3 months
Clams, shucked 3 months
Oyster, shucked 4 months
Cooked Fish & Shellfish dishes 3 months
Fillets: Cod, Flounder, Halibut 6 months
Fillets & Steaks: Salmon, Sea Trout,
Bass, Whiting 2-4 months
Fruits & Vegetables
Most fruits & vegetables, & Juice concentrates .. 12 months
Milk Products
Pasteurized cheeses 1-2 months
Chcddar-typc cheeses 6-12 months
Butter & margarine 6 months
Cottage cheese 1-2 weeks
Cream cheese 4 months
Frozen milk desserts (ice cream) 3 months
Prepared foods
Cookies 6 months
Prc-baked cakes 2-4 months
Fruit Pics 4-6 months
Breads ...2-3 months
Yeast bread dough & pie shells, unbaked 1-2 months
Pastries unbaked 6-8 weeks
baked 2-3 months