Spilyay Tymoo
Warm Springs, Oregon
December 21, 1995 7
rowmiwiUMin
Arlene Boileau Bob Pawelek Clint Jacks
4-H & Youth Livestock Staff Chair, Madras
Norma Simpson Sue Ryan
Home Economics 4-H Assistant
SERVICE
(503) 553-3238
The Oregon Stale University Extension Service staff is devoted to extending research-based Information from OSU to the people of Warm Springs
in agriculture, home economics, 4-H youth, forestry, community development, energy and extension sea grant program with OSU, United States
Department of Agriculture, Jefferson County and the Confederated Tribes of Warm Springs cooperating. The Exenslon Service oilers its programs
and materials equally to all people.
mm
The Clover Speaks-
by Sue Ryan
Warm Springs 4-H Program Assistant
(and aduptcd from O.S.U. publication 4
II 0277L)
The time has come for the final column of
our "Letters to Leuders" scries. Today's
subject winds up on (he note of "Opportunities
for 4-H Leaders" Letter 7. Opportunities
at the county level include the following.
New 4-H leader workshopsmeetings.
You may have already nttended a new 4-H
leader workshopmeeting with your county
agent of the Oregon State University
Extension Service, community coordinator,
or other volunteer.
Project leader meetings. One of the best
ways to become familiar with the 4-H program
and to find out what other leaders are doing
with their clubs is to attend 4-H leader
meetings in your county . Some counties have
project leader meetings, (for example
livestock leaders, home economics leaders,
horse leaders, small-animal project leaders,
expressive arts leaders, and more.) Not only
will you find these meetings helpful and
informative, but other leaders will appreciate
your ideas and assistance.
County 4-H activities. Consider
becoming a member of a planning committee
or a volunteer organizer of one of the many
4-1 1 activities, such as: fair superintendent or
assistant, judge's clerk, contest coordinator,
fundraising committee, workshop director,
or summer camp staff. 4-H leaders are the
key to a successful 4-H program. Leaders
who take an active port in county 4-H activities
not only help the program be successful, but
find they become more effective leaders while
developing their own skills.
County 4-H leaders advisory committee.
Many counties have an organized group of
leaders who meet on a regular basis to discuss
the county 4-H program, review 4-H
activities, conduct 4-H program fundraising,
and provide program advice to the county
staff of the Oregon State University Extension
Service. This group may be called the "County
4-H Leaders Advisory Committee," the
"County 4-H Leaders Council," or the
"County 4-H Leaders Association." To find
out more about all aspects of the total 4-H
program, attend your county 4-H leaders'
meetings. Talk with your county OSU
Extension staff about this opportunity.
Switching over to opportunities at the state
level, we start off with the Oregon 4-H
Leaders Forum.
There are many statewide 4-H activities
in which volunteer leaders may become
involved. One of those is the Oregon 4-H
Leaders Forum. This is an educational activity
held every 2 years for adult, teen, and junior
leaders(grades 10 through 12). There are
many workshops that focus on general
leadership skill development and specific 4
H project areas. Also, sometimes counties in
the same geographic area will get together
and offer local workshops or leader forums.
State Development Committees. The
state 4-H staff works through development
committees in most project areas. These
advisory committees assist the staff with
project curriculum development and activity
planning. The membership on these
committees is composed of county Extension
agents, volunteer leaders, and older 4-H
members. After you have been a leader long
enough to become familiar with the program,
you may be interested in serving on one of
these committees. Talk with your county
agent of the Oregon State University
Extension Service about the nomination
process.
State 4-H Leaders Advisory Council.
This group meets twice a year to give advice
to the state 4-H staff on policy issues, review
recommendations made by slate development
committees, and provide guidance for
program direction. Eachcounty isreprcscnted
on the State 4-H Leaders Advisory Council
by a volunteer leader from that county's
district. Membership on this council rotates
among the counties in each district, so your
current representative may or may not be
from your county. This representative will
report to your4-H leaders advisory committee
and 4-H staff after each meeting.
Opportunities at the regional and national
level include such events as the Western 4
II Leader Forums. Every year a Western
Regional 4-H Leaders Forum is held in one
of the 1 4 western states in our region, usually
in February or March. The program features
3 days of informative seminars and meetings,
tours and meals, and an opportunity to meet
and exchange ideas with other 4-H leaders
from all over the west.
National 4-11 Leader Forums. The
National 4-H Council conducts several 4-H
leader forums each year at the National 4-H
Center in Washington, D.C. or at a regional
site. They range from workshops on various
project areas to leadership and citizenship
development. The Department of 4-H Youth
Development at OSU coordinates the
application process for these workshops.
National 4-H Center. The National 4-H
Center near Washington, D.C. is available
for leaders to stay with their families while
visiting the nation's capital. More details are
available from your OSU Extension Service
county agent.
Other resources for 4-1 1 leuders. As you
can tell from these letters, the best resource
persons for a new leader are your county's 4
II staff and other volunteer leaders. Don't
hesitate tocontact them for ideas, information,
and assistance. In addition, the staff of the
Department of 4-11 Youth Development at
OSU is available for assistance. They can be
contacted through your county Extension
agent. Master volunteers. Other agents in
your county and trained Extension volunteers
( such as Master Gardeners, Master Food
Preservers, Master Woodland Managers,
Master Food Shoppers) are useful resources
for information about your 4-H club.
Audio-visual library. Your county office
of the Oregon State University Extension
Service has a catalog of audio-visual aids
that you can borrow from the state office.
These include slide sets with tapes, teaching
kits, and video tapes on different project
areas, general leadership, and citizenship.
Publications. In addition to the
publications already listed in the "Letters to
Leaders" series, there arc many resource
publications at your county office of the
OSU Extension Service, There is a minimal
cost for some publications. So, that's the end
of our "Letter to Leaders" series in
Clovcrspeaks. If you are interested in
volunteering as a 4-H leader, contact Sue or
Arlene at the Warm Springs Extension office
by calling 553-3238. Join us in 1996 for our
next edition as we begin profiling Warm
Springs 4-H clubs !
For safety's sake, keep tree watered!
from OSU Extension Lawn & Garden
notes
A freshly cut, well-watered Christmas
tree is the safest Christmas tree. According to
Bill Frocbsting, Oregon State University's
Christmas tree expert, the following three
methods can help consumers tell if a cut tree
is fresh.
Take a needle off the tree and hold it
between your thumb and forefinger. Bend
the needle. If it snaps crisply, the tree is fresh.
If the needle is flexible, the tree is dry and
may not last through the holidays.
Examine the bark on the twigs. If the
bark is wrinkled, the tree is dry.
Shake the tree. If many needles fall out,
look for another tree.
After buying a tree and getting it home,
saw off the bottom quarter-inch of the trunk
to expose fresh tissue that will readily absorb
water. Immerse the cut end in a bucket of
water and keep it in water until it is time to
bring the tree into the house.
"The most important thing you can do for
your Christmas tree is to keep it supplied
with water," said Procbsting. "Buy a stand
with a large reservoir, because in the first few
days, the tree will take up quarts of water."
Christmas tree stands should be checked
and filled with water daily. "As long as the
tree continues to take up water, it should last
three to four weeks and look good," he said.
"If it dries out, it can be unsafe. If you keep
it in water then it cannot be a fire hazard."
Proebsting suggests additional precautions
to keep the tree fresh and safe while in the
home.
Locate the tree away from heat sources
such as heat registers, radiators, and rooms
with wood stoves.
Place trees away from doors. In the
event of a fire, the tree could block escape
from the room.
Lower the thermostat a few degrees
until after the holidays. The cooler the room
temperature, the longer the tree will stay
fresh in the house.
Recipes add flavorful touch to upcoming holidays
Crackled Sugar Cookies
An old-fashioned cookie with subtle
lemon flavor & a pretty, crinkled top.
1 c. shortening (part butter)
1 12 c. sugar
6 egg yolks or 3 eggs, beaten
1 tsp. vanilla
12 tsp. lemon extract
12 tsp. orange extract
2 12 c. flour
1 tsp. soda
1 tsp. cream of tartar
Cream shortening and sugar until fluffy.
Add yolks or eggs and flavorings; beat.
Combine dry ingredients; add to first
mixture. Shape into 1" balls. Divide into 3
piles. Roll 13 of the balls in one of the
following mixtures:(A) 14 c. sugar, 1 tsp.
grated orange rind and 12 tsp. lemon rind
OR (B) 2 tblsp. finely chopped black
walnuts, 12 tsp. nutmeg, 1 tblsp. brown
sugar and 2 tblsp. granulated sugar OR (C)
14 c. chocolate cookie decorations. Place
cookie balls on ungreased baking sheet.
Bake in moderate oven (350 degrees) 12 to
15 minutes. Cook on racks. Makes about 5
dozen big flat 3" cookies.
Peanut Butter Fudge
If you prefer pure fudge flavor, omit
peanut butter; add 3 tblsp. butter with the
vanilla.
3 c. sugar
14 tsp. salt
12 c. cocoa or 3 squares unsweetened
chocolate
1 c. milk
2 tblsp. light corn syrup
1 tsp. vanilla
14 c. peanut butter
1 c. coarsely broken nuts
Combine first 5 ingredients in heavy 3
qt. saucepan. Boil over medium heat,
stirring until sugar dissolves. Cook until
mixture reaches soft-ball stage(234 degrees)
Remove from heat; add vanilla. Do not stir.
Let cool until the bottom of the pan feels
lukewarm to touch.(110 degrees). Add
peanut butter and beat steadily until candy
begins to lose shine. Add nuts and pour
quickly into buttered 8 or 9 " square pan.
Cover and chill until firm. Cut into squares.
Store in covered container in refrigerator
until ready to serve or pack for gifts.
Basic Sweet Dough
A blue-ribbon-winning recipe.
2 c. milk
12 c. butter or margarine
12 c sugar
2 tsp. salt
2 pkgs. active dry yeast
12 c. warm water (105 to 115 degrees)
2 eggs, beaten
9 12 to 10 c. sifted flour
Scald milk; stir in butter, sugar and salt.
Cool to lukewarm. Dissolve yeast in warm
water. Add lukewarm milk mixture, eggs
and half of flour to yeast; beat until smooth.
Stir in as much of remaining flour as
necessary to make slightly stiff dough. Turn
dough out on floured board;Iet rest 5
minutes. Knead 5 to 8 minutes;until smooth
and elastic. Put dough in greased bowl;
grease top. Cover; let rise in warm place
until double in bulk.about 1 hour. Punch
down; divide in thirds and use in variations
for holiday bread.
Have a safe and happy
holiday season!
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The smell of freshly popped corn wafted through the Education building on
Halloween thanks to Bobby and Ma'kesh Chopra, Icecream and More proprietors,
who donated the use of the shop's popper for the event. Nearly 16 pounds of corn
were popped and given to hundreds of trick or treaters.
Stockman's Roundup Goals must be set
If
by Bob Pawelek-OSU
Livestock Agent
Big Meadow: Coordinating
Ecosystem Health and Livestock Grazing
The success of a season's grazing is
traditionally measured by stockmen in rate
of gain per day, with total gain for the season
determining whether the effort was profitable.
This, of course, includes the costs incurred
such as salt, minerals, fencing, labor and
others associated with a cow-caGopals If
operation. Costs associated with the condition
of the forage at the end of a season's grazing
go largely ignored if no dramatic damage is
observed.
When planning a grazing system that is
biologically sound, a basic question to ask
oneself is: "What am I doing, raising beef or
grass?" Plant species in Big Meadow may
differ markedly in their palatability, feeding
value, and rates of gain to stockmen. Species
may also differ in their competition with
each other in response to grazing pressure.
Coordinating grazing on an ecologically
sensitive mountain meadow such as Big
Meadow in the McQuinn Strip must be
adhered to in the strictest deportment.
Threatened and endangered species of both
plants and a population of Brook Trout occupy
this ecosystem. The meadow is also habitat
for large mammals including elk, bear and
mountain lion.
Therefore, a good set of goals which
addresses the forage, the beef production
(including opportunity costs involved), and
the ecosystem in its entirety is extremely
important. What the resource will eventually
look like can be manipulated by how and
when the grazing occurs. Pounds of beef
produced is important for financial reasons.
How the available labor views the effort
(with grazing periods scheduled for 1-3 days
per pasture for 60 days) will determine its
success.
In order to most efficiently utilize
approximately 1300 acres of intermountain
meadow for livestock grazing, it must be
subdivided into at least 13 smaller pastures,
since season-long grazing in large pastures
using moderate stocking rates results in areas
of both overutilized and underutilized plants,
neither of which contribute to optimum
nutrition for cattle or ecosystem health.
Planning the use of the forage associated
with the different pastures and their estimated
productivity, combined with appropriate
rotations and recovery periods, requires
significant attention to detail. Other
considerations, with obvious ecosystem
health notwithstanding, must also be taken
into account:
Soil types and their association with
regrowth.
Monitoring plant densities and species
compositions.
Availability of stock water.
Poisonous plants.
Teaching livestock to rotate pastures.
Predation by mountain lion and bear.
Effect of fencing on landscape.
Beef production objectives can be met
with serious regard to the ecosystem.
However, considerable planning, labor and
monitoring procedures must exist and
continue throughout the grazing period.
Robert Pawelek
OSU Extension Livestock Agent
Creative packaging can add pizzazz to common holiday gifts
Do you want to make your gift from the
kitchen just a little more special? Here are
some packaging ideas that add a thoughtful
extra dimension to a food gift-and leave
the reciever with something useful, or just
nice to have. After the yummies are eaten,
you can put almost any kind of food in any
container-if you wrap it or bag it in clear
plastic first!
Drawer dividers help any cook tidy up
their kitchen. And what fun to get them
packed with cookies, a different kind in
each section of the divider.
Is there a cook anywhere who can' t use
a really big sieve? Give it a holiday look by
loading it with pecans or walnuts still in
their shells.
A grain scoop or garden trowel will
hold a good dipperful of cereal snacks or
salted nuts (in plastic bag), and go on
being useful for years.
Find a good big mug for Mom or
Dad one she or he can warm their hands
on when coming in for coffee on winter
mornings. Present it filled with mocha
candies.
Load a toy truck with a bale of brownies
or a bag of candy you can't miss with
either part of this gift for a small child.
Fill a quart measure with a plastic
bagful of your own all-purpose biscuit
mix. Attach recipe card trimmed with
Christmas tape. For a jaunty touch, add a
wooden spoon or rubber spatula.
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