Spilyay Tymoo
Warm Springs. Oregon
May 11, 1995 7
The Clover Speaks
by Crystal & Arlene
4-H activities, events, and projects provide
opportunity to practice citizenship as we know
it in our democratic society today, according
to Miss Dorothy Emerson, in 1965 Citizen
ship and leadership consultant to the national
4-H club foundation aptly states:
Citizenship is a way of life.
It's learning to walk in another's mocca
sins to imagine how you would feel right
now if you were really the other pcrson.It's
starting your day with a smile and a prayer.
It's being well-groomed and looking your
bcst.It's constantly doing what you ought to
do, like watching your speed and being on
time and doing your sharc.Il's "Please" and
"Thank you", and a cheery "Hello." It's
learning to listen for deeper understanding.
"It's saying I'll be glad to" when there's a
job to be done. It's the feeling within that
acknowledges one father, one world.
This makes one a citizen of the Universe.
PARENT VISION CAKE
RECIPE
Each parent puts in
1 cup of your Values & Beliefs
1 Cup wisdom
12 Pinch of "your" Experiences
Blend in
1 Pinch of your Perspective
1 oz of Understanding
Sprinkle on
1 Dash of Dreams and a slight amount
of Discussion
Mix together Gently
Bake in the Warmth of Sensitivity &
Acceptance
take out when the when the feel is
firm...
Let cook: source unknown
These are some of the assurances we can
start to gave our children.
Ordinance 66: A
Summary
Crazing groups were established by Tribal
Council. It was the intent of Tribal Council
to supersede the General Grazing Regula
tions as provided in 25 CFR 166.4, not the
livestock trespass regs in 25 CFR 166.24.
It was meant to establish a dual enforce
ment system. The federal system at this time
is more effective in dealing with non-Indian
trespassers and the tribal system more effec
tive in dealing with local disputes.
Grazing plans need to be updated every 5
years. The plans should how the following
issues arc dealt with:
-Grazing Fees
-Grazing Appeals
-Ride Bosses
-Animal health, brand inspection, animal
quality and disease control
-Livestock trespass, misbranding, slaugh
ter, seizure of stock
-Rides and roundups
If the grazing group docs not have an
approved plan, Ordinance 66 will govern
how a district will do business until such
time as a plan is approved by Tribal Council.
OHfGONSTATf UMVWSfTY
EXTENSION
SGRVICG
Information provided by;
OSU Extension
at Warm Springs
1110 Wasco Street
553-3238.
OSU Extension Staff:
Arlene Boileau 4-H & Youth
Bob Pawelek Livestock
Norma Simpson Home Economics
Crystal Winishut 4-H Assistant
Agriculture
Clint Jacks Staff Chair, Madras
The above individuals are devoted to extending research-based information from
Oregon State University to the people of Warm Springs in Agriculture, Home
Economics, 4-H Youth, Forestry, Community Development, Energy and Extension
Sea Grant programs. Oregon State University, United States Department of
Agriculture, Jafferson County and the Confederated Tribes of Warm Springs
cooperating. The Extension Service offers its programs and materials equally to all
people.
EDUCATION THAT WORKS FOR YOU
Deadline for Mini-college is May 19, 1995
As we grow older: Part 2 series
by Norma Simpson
Continued from last Spilyay
Physiological Factors: Certain older
people will suffer if they try to eat their
favorite foods of the past because a disease
makes them suffer even more if they eat it. A
gift of "salted peanuts" turned his Christmas
into sorrow when he unwrapped a 5-pound
can of peanuts. Craving for salty or sweet
food may also cause more suffering for those
with high blood pressure or diabetes. Over
weight problems may mean we have to give
up sour-cream on baked potatoes, butter on
popcorn; fry-bread; lots of french fries and
apple pie. Until we learn to eat the way we
feel better, and take our medicines as we
should, life seems not worth living. But it is.
Sensory Factors: After the age of 50, our
ability to taste sweet, salty, sour and bitter
declines. Our taste buds in the tongue do not
have the same rate sensitivity to salt for
example, which is why we say food "tastes
flat". The secret is to use more herbs and
spices to add new zest as we stay away from
the salt shaker. Keeping your own or false
teeth clean will improve the taste of foods. If
your teeth feel "fuzzy" you probably need to
brush more often and to leave false teeth to
soak over night to get a good cleaning.
Our sense of smell are responsible for
much of the ability to taste food. That is why
a bad cold makes us think the food is taste
less, and we lose our appetite. As our ability
of smell goes down, we are less likely to
detect warning odors - gas leaks, smoke or
spoiled food, especially older people living
alone. We may not be able to smell offensive
body or pet odors. We tend to over compen
sate with too much perfume and bathroom
deodorants.
Age itself: As we grow older many body
functions change. We think about loss of
sight at night; loss of hearing, and inability to
tolerate volume of noise from boom-boom
boxes. There are a number of factors which
affect how we eat foods.
Hog Weigh-In
Weigh-in for market hogs will be held on
May 20 at the Jefferson County Fairgrounds.
The day starts at 8:00 a.m. -1 1 :00 a.m. All
hog project leaders should make plans to get
both the animals and the kids to town between
those times, as it is an excellent opportunity to
size up your animals against the competition.
During the recent Inservice Training at
Oregon State University, extension home
economics agents learned about changes in
our bodies as we grow older. Connie
Georgiou, OSU nutrition professor outlined
much of the research that we have needed
for years to help older people eat properly
and add food supplements when they are
needed. This is the second of two articles for
Spilyay about these changes.
SYSTEMS OF OUR BODY CHANGE
WITH AGE AS DO THE NUTRIENTS
WE NEED
Digestive System: The amount of hy
drochloric acid in the stomach decreases,
which slows the digestion of food. The food
sits like a rock in the stomach, especially if
our poor teeth prevent us from chewing the
food well. To get the nutrients from the
food, the food must be digested. It is a very
complex process. With each illness we get,
we learn more and more about the complex
digestive system.
The muscle tone of the digestive system
decreases. Since the digestion startes in our
mouth, we loose control of our tongue, and
swallowing. The esophagus or gullet that
goes from the mouth to the stomach looses
tone, which may cause problems of food
going into the stomach and staying there.
People who have heart burn, may have a
hiatal hernia which is one loss of muscle
tone.
Thirst and Saliva Mechanisms may not
work properly. That means that older people
even though not thirsty, they should drink
plenty of water. The water increases diges
tion and prevents constipation. People with
arthritis often do not produce enough saliva
to start the digestion of food in the mouth.
Chewing sugar-free gum may stimulate the
glands that produce saliva, and keep saliva
in the mouth.
The urinary track may not work prop
erly. The danger is when you drink less
Happy Mother's
Day to all from
OSU Extension
office
water because you do not want to have an
accident. The urine is the fluid that carries
the
dangerous chemicals your body produces
when food is digested. The less water in the
system, the less fluid will care the chemicals.
These chemicals can damage the kidneys,
the bladder and the prostate region.
Four points to
look for in a
meeting
Four key points which contribute to good
meetings are: planning, involvement, bal
ance and variety (as taken from the Washing
ton 4-H Club leaders handbook).
Planning: 1) Do officersleaders check
plans before the meeting? 2) Are materials
equipment ready before the meeting begins?
3) Does the president call the meeting to
order on time, keep the meeting rolling, and
end on time?-4) Does the meeting follow an
organized agenda, appropriate to the group?
5) Are all announcements short and to the
point? 6) Are important announcements writ
ten down by members or copies to take
home?
Involvement: 1) Are guests introduced
and made to feel at home? 2) Is there oppor
tunity for members to get to know each
other? 3) Do officers avoid doing all the
talking? 4) Do all or most of the members
take part in the meeting? 5) Is there accep
tance of all members by the group and do
they treat each other with courtesy?
Balance: 1) Is the business meeting short
and snappy? 2) Is there an educational pro
gram in addition to business and recreation?
3) Is the educational program of interest to
everyone of all ages and interests?
Variety: 1) Is there fun, learning, and
fellowship at the meeting? 2) Is there singing
or other musical involvement or recreation
during the meeting? 3) Do the meetings vary
from time to time, for instance, business not
always first? 4) Are different methods used
to present information?
by Norma L. Simpson
Mini-College is an opportunity to be on
the Oregon State University campus for a
short period of time.. .to learn new things and
to share experiences that broaden your world
view. Dates for Mini-College are June 12
15. OSU Extension Home Economics Pro
grams and the Family and Community Edu
cators (FCE) are co-sponsors of the event.
Deadline for registration is May 19, 1995.
This year the theme is "Oregon Patch
work - a Salute to Oregonians." Each day
features:
"Some Pieces of the Patchwork of People"
by Mary Sorber, an Oregon history buff
which for several years has delighted the
Mini-College participants. This year she looks
at the national and ethnic groups in Oregon
and their contributions to our state.
The OSUWarm Springs Extension
Office has copies of the registration form.
Call us at 553-3238 and we will mail it to
you. You can pick up the program and regis
tration form outside my office in the Educa
tion Center.
General assemblies
All participants attend General Assem
blies: "Dealing with Change" with Carol
Peterson, "Being Alike and Being Different:
The Challenge Contemporary Families" with
Phyllis Lee, OSU director of Multicultural
Affairs; and "Positive Risktaking" with Molly
Cook.
Choice of 36 classes.
Human Development faculty will ex
pand your knowledge of research on Family
Structure and Well-Being" or "Mother
Daughter Relationship" or "Children's Chal
lenges" or the benefits of the "Laughter
Workshop."
You can learn to "Communicate with
People from Different Cultures"; "Think
Globally-Write Locally'; Multicultural Ex
periences to share with your children and
grandchildren through song, games, books
and other activities to expand children's view
of the global family.
You can "Tune Up for a Concert" or tune
up your car in "Automobile Awareness."
You can touch base with "Culture and
Clothing"; "Ethnic Inspired Wearable Art";
"History of Needlework in Women's Lives"
by a Quilt Artist; and "Serging Garments and
Gifts". And that is just half of the choices.
Scientific topics include"Ancient Peoples
of the Pacific Northwest" some 14,000 years
ago will be taught by OSU Anthropologist
David Brauner; being a "Plant Scientist for a
Day" in the National Forage Seed Reproduc
tion Research Center; Learn about "Marine
Birds and Mammals"; or you can watch a
"Gene Gun" in action at the OSU Center for
Gene Research. Or the look at the Douglas
Fir tree 100 years from now in the Environ
mental Research Lab. You can learn about
the real pronunciation of "beta kerozene" in
your diet while you learn what it does. "Who
Gets the Breaks" the causes and prevention
of osteoporosis.
Lodging and meals
Cost for the Monday through Thursday
for registration, lodging and meals ranges
from $186 for single, semi-private bath to
Triple room private bath is $171. We could
also plan to arrive on Sunday lodging only
for just $11 more. Commuter prices are $93
that's without meals or room.
Anybody want to join me? We can also
share transportation. Call 553-3238 for more
information and a description of the other
classes offered. Plan ahead today!
Salmon recipes made easy
Stockman's roundup: More cattle breeds-
li'l
by Bob Pawelek
OSU Livestock Agent
For the past several weeks, this column
has been examining breeds of cattle. We are
taking the alphabetical approach. This is the
fourth in the series and we're only now get
ting into the "H's."
Hays Converter
The Hays Converterer is an interesting
critter. The former Minister of Agriculture,
Harry Hays combined Hereford, Brown Swiss
and Holstein back in 1 957. Sen. Hays claimed
that the breed converts feed into profit; hence
the name, "Converter."
Predominantly black with a white face,
white feet and a white tail. Color is not a
factor in selection, however, since a few are
red with white faces.
The Hays Converter is a dual purpose beef
breed; mature bulls weigh about 2,200 pounds
and cows 1,400 pounds. Cows have few calv
ing problems and produce abundant milk.
Hereford
The most popular breed on the Warm
Springs Reservation, as well as across the
northwestern half of the continent of North
America, the Hereford was first imported
into the U.S. in 1817 by Henry Clay of
Kentucky.
The Hereford originated in England, in
the county of Hereford. We often hear the
term "British breeds," and the Hereford is
probably the oldest among the big three -Angus,
Hereford and Shorthorn.
The Hereford breed is horned.
The Polled Hereford was bred first in
Iowa from a polled mutation that appeared
in the Hereford breed. Polled Herefords
may be recorded in both the American Here
ford Breeders Association and the Ameri
can Plooed Hereford Breeders Association.
This is known as a double standard. Those
animals that can be recorded only in the
AHPBA are called single standard.
Indu Brazil
Also called Zebu, the Indu Brazil re
sembles an extreme Brahman type animal.
You may have seen the breed at the state
fair. Their ears are longer and more droop
ing than the Brahman. They have symmetri
cal horns drawing upward and to the rear.
Again, they have a prominent hump over the
shoulders and an abundance of loose, pen
dulous skin under the throat and along the
dewlap.
They are bred for tropical and subtropi
cal climates.
Limousin
The breed takes its name from the
Limousin Mountains in Southwestern
France. It was first imported to North
America in 1967. It is homed, with a wheat
to red color. The Limousin is a modern
meat-type animal; long and relatively shal
low, with moderated to heavy muscling.
The breed association has been hurt recently
by the calving problems related to improper
breeding. It is noted for its high carcass
quality.
Maine-Anjou
Another French breed. It is the one of the
largest exotics. Mature bulls weigh well over
2,500 pounds and cows 2,000 pounds or
more.
They are long, rather up-standing, and
have a particularly long rump. Most are dark
re or dark red roan or black and red. Often
with a white underline.
The logical place for the Maine-Anjou in
American crossbreeding systems is as ma
ternal sires.
Marchigiana
With the fall of the Roman Empire in the
Fifth Century, nomadic cattle were crossed
with two native Italian breeds of the time-the
Chianina and the Romagnola. Out of these
crosses evolved the foundation stock for the
Marchigiana (pronounced Mar-key-johnna).
Grayish white, although bulls may be
darker with dark skin. Horns appear small in
proportion to the size of the size of the cattle.
Marchigiana are extremely large animals,
with mature bulls weighing 2,700 pounds to
3,200 pounds.
Murray Grey
From a mating first made on the
"Thologolong," in the Murray Valley, near
Wondonga, Victoria, Australia in 1905.
A very light roan (almost white) Short
horn cow and an Angus bull were crossed by
a rancher by the name of Sutherland. The
result was a silver-grey beef animal, the
color of which adapts them to sunny areas.
They are polled. Dark skin pigmentation
lessens cancer eye. Animals are of good
disposition.
Next time: Shorthorns and Simmental
Northwestern Salmon Corn Squares
1 package corn muffin mix
1 12-ounce can corn drained
1 3-ounce can sliced mushrooms
1 pint canned salmon
1 samll onion, chopped
12 green pepper, chopped
2 tablespoons oil
2 tablespoons flour
salt to taste
1 teaspoon prepared mustad
dash tabasco
Prepare corn muffin mix. Fold in corn.
Spoon into a greased 8 inch square baking
pan. Accoring to package directions. Drain
liquid from mushrooms and salmon into a 2
cup measure and add milk to make a total of
1 12 cups liquid. Set aside. Saute onion and
green pepper in butter until onion is soft. Stir
in flour and salt and cook, stirring until
mixture is bubbling. Gradually stir in milk
mixture and cook, stirring until sauce thick
ens and boils for 1 minute. Stir in mustard
and tabasco. Flake and stir in salmon. Cut
corn bread into squares, then split each and
spoon salmon mixture between and on top,
shortcake style.
Salmon Vegetable Paella
14 cup butter or margarine
1 medium onion chopped
1 clove garlic minced
2 stalks celery chopped
1 green pepper chopped
2 cups sliced summer squash or zucchini
2 10-ounce packages frozen artichoke
hearts, broccoli, green beans or corn
1 pounc can whole tomatoes, drained
1 12 cups rice
2 pints canned salmon
3 cups water or chicken broth
14 teaspoon pepper
1 10-ounce frozen peas
In heavy saucpan melt butter. In it saute
onion, garlic, celery and green pepper for 5
minues or until onion is tender. Add summer
squash or zucchini, artichoke hearts and to
matoes. Cover tightly and cook over low heat
for 10 minutes. Add rice and stir until rice is
well coated with juices in pan. Add liquid
from can of salmon, water or chicken broth,
salt and pepper. Bring to a rapid boil. Cover
tightly, turn heat to a very low and cook for
30 minutes. Fluff mixture with a fork. Flake
and add salmon and peas. Cover and steam
for 5 minues.
General horse health program
The good horseman wants what's best for
his stock. Sound management, good breed
ing and a sensible nutrition program are all
wise practices. The horseman should also
adhere to a strict sanitation and disease pre
vention program designed to protect the health
of his animals.
The exact program will differ with each
horse owner, but the basic principles remain
the same. With this thought in mind, the
following program of horse health, disease
prevention and parasite control is presented
with the hope that the horseman will use it:
1) to compare your existing program, and
2) as a guidepost so that you and your vet,
and perhaps myself, may develop a similar
and specific program for your own enter
prise. The following health program is recom
mended for all horses:
1. Have on hand 1st aid supplies, and
know when and how to use them in case of
accident or sudden illness.
2. Vaccinate against the most common
diseases.
3. When signs of infectious disease are
encountered, proptly isolate affected ani
mals, provide them w ith separate water and
feed containers.
4 ALWAYS FOLLOW LABEL DI
RECTIONS ON ANY MEDICINES as well
as any prescribed treatment by the veterinar
ian. 5. Prevent or control parasites by adher
ing to the following program:
a. Provide good sanitary practices and a
high level of nutrition.
b. Have adequate acreage; practice rota
tion grazing when possible.
c. Pasture young stock on clean pastures,
never allowing them to graze on an infested
area unless the area has been either plowed or
left idle for a year in the meantime.
d. Don't spread fresh horse manure on
pastures grazed by horses; either store the
manure in a suitable pit for at least two weeks
or spread it on fields that are to be plowed and
cropped.
e. Keep pastures mowed and harrowed.
f. Keep hay, grain and water free of ma
nure. g. Follow a worming program and sched
ule to control internal parasites.
h. When external parasites are present
(bot eggs on legs, flies, etc.) apply the
EBfiPJtR. insecticide.
j. If possible, alternate the use of pastures
between cattle and horses, since horse para
sites will die in cattle.
k. Avoid overgrazing as there are more
parasites on the bottom inch of the grass.