r"r"r'F'ii"Fri'i,rriif f r'
Spilyay Tymoo
Warm Springs, Oregon
November 21, 1996 9
Arlcne Doileau
4-H 4c Youth
Norma Simpson
! lome Economics
Bob Pawelek
Livestock
Sue Ryan
4-H Assistant
Clint Jacks
Staff Chair, Madras
Dodie Shaw
Ag it Natural Resources
ecreeioN
(503) 553-3238
The Oregon Stale University Extension Service staff is devoted to extending research-based inlormatlon from OSU to the people ot 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 offers Its programs
and materials equally to all people.
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The Clover speaks-
by Sue Ryan
Oops ! There was a reprint in the last
edition of Clovcrspcaks of an old column. I
had written a new one, but when I
doublccheckcd my computer disk directory
for it- it was nowhere to be found ! My words
arc still flouting around in my computer
somewhere. Anyway, my apologies for any
misunderstandings regarding 4-H Recogni
tion Day- which will be held November 16th,
not the 9th as previously planned.
Our 4-H Youth Cooking Series has
rccicvcd a tremendous response ! Registra
tion is currently closed, but we are consider
ing having a series for younger kids (kinder
garten through 3rd) in the winter. Right now
students have to be at least in the 4th grade
for the Youth Cooking scries. Our first class
we covered Kitchen Basics and Safety, and
students happily dug into the potatoes they
learned to bake in the microwave.
There's a new 4-H club in Warm Springs!
Learn to crochet by joining "Creating with
Yarn" and more! This club will teach the
basics of crochet, looming to make shapes,
and fun ways to create with yarn. You can be
in Kindergarten through the 12th grade, and
sign-up at the Warm Springs 4-H office. This
is on the first floor of the old boys dorm or
Education Center on Wasco Street (next door
to Warm Springs Elementary) "Creating with
Yarn" meets on Tuesday afternoons from
4:00 to 5:30 p.m. in the 4-H Center. The
leader is Rosemary Charley. Sign-up today
as there are only 1 2 openings ! Call 553-3238
if you have any questions.
The 4-H Rainbow Dancers are also ac
cepting new members for the 4-H year. Leader
Myra Shawaway says this club is for 4th
grade and up. Younger children can partici
pate, but must have a parent present. For
meeting dates, contact Leader Myra
Shawaway at 553-2201.
One note- I often have parents call up
wanting to sign their children up for a club
for "something to do". While this type of
request often lets us know what interests the
community has, please consider yourchild's
interests when committing them to a 4-H
club. Make sure they have a genuine interest
in learning a new skill, rather than just filling
time.
Natural Resource Notables-
ALERT! ALERT! ALERT! 4-H'ers who
were went to Trout Lake camp this year -check
to make sure you have your camp
T-shirt. If not, stop by the 4-H office as we
still have some in the closet.
We want to wish Larry Switzler a quick
recovery. This 4-H'er was hurt during a re
cent club activity. Thanks to leader Keith
Baker for his quick response to the situation
and in getting Larry to the hospital.
Horseradish can be preserved
by Norma L. Simpson
Extension Agent - Home Economics
Last year we had a Spilyay reader call for
instructions to preserve horseradish. Well
we had to make a dozen calls because no one
had been making this pungent condiment
even though lots of people here use it on the
Prime Rib dinners at the Deschutes Cross
ing. My own preference is to mix a teaspoon
of horseradish with catsup for fish sticks and
other sea food, though I usually buy the
grated horseradish in ajar ready to mix in to
cocktail sauce as it is needed.
This request prompted the OSU Master
Food Preservers to search out the latest infor
mation about processing and using horserad
ish. It's a member of the mustard family with
two common varieties being New Bohemia
and Maliner Kren.
HORSERADISH needs a climate where
the fall and winter are fairly cold. The stout
taproots don' t develop until cold weather has
encouraged the plant to begin to store starch.
The best roots are those that have endured
several frosts.
Harvesting
To harvest, loosen the soil with a spade or
fork and the lift the roots by hand. Remove
the tops and side shoots. Since horseradish
tends to take over the garden, it's important
to dig all the root at harvest time.
The roots can be stored in moist sand or
sawdust in a cool dark cellar, or buried in
outdoor pits. The root may also be mulched
heavily and left in the ground for use over the
winter. The harvested roots can also be stored,
sand and all, in a plastic bag and stored in the
refrigerator.
Preserving and Using Horseradish
Basic Horseradish Relish
(yield about 2 half pints)
2 cups (34 pound) freshly grated horse
radish 1 cup vinegar
12 teaspoon canning salt
14 teaspoon powdered ascorbic acid (op
tional) Wash horseradish roots thoroughly and
peel off brown outer skin. The peeled roots
can be grated in a food processor or cut into
small cubes and put through a food grinder.
They can be mixed with the vinegar and
chopped in a blender for the desired consis
tency. Combine ingredients and fill clean
jars, leaving 14 inch headspace. Seal jars
tightly and store in the refrigerator.
Note: Horseradish fades and loses its pun
gency within 1-2 months, even when stored
in the refrigerator. It's therefore advisable to
store roots in a cool place and make the relish
in small quantities that can be consumed
with 1-2 months.
If you wish more information about
Horseradish-tomato relish and how to dry
horseradish, contact Norma at the OSU Ex
tension Office 553-3238 or pick up the pub
lication at 1 1 10 Wasco Street.
By Bodie Shaw
There is o new organization (hut might be
of some interest to many community mem
bers. The Northwest Center for Sustainable
resources (NCSR) is a collaborative effort of
partners from Oregon, Washington, and
northern California, including high schools,
community colleges, four-year colleges and
universities, private industries, government
agencies, and Native American tribes. The
Center is coordinated from Chemckcta Com
munity College in Salem. It is funded by the
National Science Foundation (NSF) at $3
million over a three-year period with an
anticipated $2 million, two-year extension.
Featuring a "seamless" approach to natural
resources education from middle and high
schools to community colleges and 4-year
colleges and universities, grant funds arc
committed to serving the dual roles of en
hancing curriculum and providing an infor
mation network for the region and the nation.
What will the center do?
The NCSR will develop natural resources
technology programs that incorporate higher
levels of mathematics and science, using an
ecosystems-based approach that emphasizes
sustainable methods of resource use. Central
Oregon Community College is one of the
colleges taking the lead in program develop
ment. Other colleges in the region will test
and modify lead programs. Core programs in
Geographical Information Systems (GIS) and
environmental science are being developed.
NCSR programs will feature faculty devel
opment opportunities and student internships,
and ultimately, the production and dissemi
nation of multimedia materials. Graduates
will be employed as advanced technicians or
may go on to earn baccalaureate or advanced
degrees. Programs are being evaluated by
the Western Center for Community College
Development at Oregon State University.
The Center's office at Chemckcta, under
the direction of Susie Kelly, is providing
leadership for the development of programs,
ensuring articulation with other levels of
education and active involvement from in
dustry and agency partners. It will also
provide opportunities for students beyond
their respective programs, such as offering a
"hotline ' for student internship opportuni
ties. Also, some people around here may
remember a young fellow by the name of
Bob Tom. Bob is a member of the Confed
erated Tribes of the Siletz Indians, as well as
their Education Director, and is the Native
American Consultant for NCSR.
What needs docs the NCSR address?
Both the NCSR's programs and the infor
mation repository is being developed to meet
evolving needs for natural resources man
agement namely, needs to incorporate a
systems-level approach into management
techniques and also to further define and
develop concepts and produce applications
which support the sustainability of managed
ecosystems.
The need for change is evident in a region
where the decline of Pacific salmon runs and
old-growth forest debates have received na
tional attention. Prevailing laws and past
mismanagement of natural resources are forc
ing natural resources-based economics in the
Pacific Northwest to make changes toward
more sustainable methods of the manage
ment of fisheries and wildlife, forests, and
agricultural crops. The NCSR provides a
model for collaborative efforts to address
these important regional and national needs.
For more information about the NCSR,
contact Center Director Susie Kelly at
Chemckcta Community College:
503-315-4583, Bob Tom: 503-390-9494, or
give me a call here at OSU Extension:
553-3238.
OSU offer
publications on
small fruits
Feed can change color of turkey
by Norma L. Simpson
Following a funeral, a lady called to say
she was giving a family a cooked turkey for
them to eat as they had many visitors. But
when she opened the package, the turkey her
husband bought did not look "good" or at
least not like the pink turkeys that she had
cooked before. Was it safe to eat?
I called Carolyn Raab. the OSU Foods
and Nutrition Specialist to confirm that it
was safe as long as it did not have any odor
of spoilage. The caller said that the bird
looked fine except for the color. The meat
was firm, no slime on the skin and no unusual
odor - just the smell of fresh turkey.
Raab said that the color was probably due
to the difference in feed eaten by the birds.
I remembered that in the 60' s, chickens
and turkeys from the southern states often
were fed anchovy meal made in Peru from
the tons and tons of tiny smelly "anchoveta"
fish harvested in the Pacific Ocean of the
Peruvian coast. There was a decline in the
harvest due to the El Nino climate that af
fected coastal Peru as well as Oregon, Cali
fornia and all other countries on the Pacific
Ocean.
Raab suggested that I call James Hermes,
the OSU Extension Service Poultry Special
ist, about the feed used for turkeys today.
Turkeys are no longer raised in Oregon, he
said, because the state has to import the soy
and corn feed that are now used in the USA.
Hermes said the color is related to the feed
used in Nebraska and Utah, which is gener
ally wheat rather than the yellow corn.
The caller did know that the brand of the
turkey was Family Pride of Midvale, Utah
but it did not indicate if the turkeys had been
injected with more fat which would make the
birds more yellow-skinned. One brand, But
ter Ball, does add more fat that makes the
skin more yellow and also browns better.
Other companies think the added fat is "not
politically correct" today, with so many
people overweight.
That was not the reason that Oregon pro
ducers no longer grow turkeys, it was eco
nomics. When you have to import the soy
and corn from other states, it increases the
price by several cents for each pound of meat
and fat that are added to the birds. That made
it less competitive with other producers lo
cated in the corn and soy growing states.
The USDA's Meat and Poultry Hotline
agreed with Carolyn Raab and James Hermes.
The color of turkey skin is related to the feed
of the birds.
by Carol Savonen
Are you baffled by the sheer number of
varieties of small fruits offered at local nurs
eries and in mail-order catalogs? Which va
rieties of raspberries, blueberries and grapes
grow well in Oregon? What qualities do each
have?
Bernadine Strik, small fruits specialist
with the Oregon State University Extension
Service, has published Extension Circulars
(ECs) to help Oregon home gardeners select
and plant the best blueberry, raspberry and
grape varieties.
"Blueberry Clutivars forOregon" EC 1 308
(75 cents each); "Grape Cultivars for Your
Home Garden," EC 1309 (75 cents each);
and "Raspberry Cultivars for Oregon," EC
1 3 1 0 (no charge unless more than six copies
needed. Over six copies enclose 25 cents for
each copy beyond six), "Growing Raspber
ries in Your Home Garden" EC 1306 ($1
each) offer information about growth, timing
of fruiting, fruit quality, disease resistance,
keeping quality, climate preferences, flavor
and heritage for many cultivars of blueberry,
grape and raspberry varieties suitable for
Oregon.
Most cultivars, or varieties, recommend
in these publications have been tested by
Oregon growers and researchers and have
been found to be successful in the region.
Select the varieties you prefer, then take
advantage of the low prices in late winter and
early spring of "bare root" small fruit plants.
Bare root plants are usually less expensive
and easier to handle than their container
nontrnntr. Dill .-,T m k,.- U .T f,1 w,f
plants need to be planted as soon as possible
yf- before new spring growth begins.
To order any of the above publications,
mail a request and check or money order
made out to OSU Extension Service and send
to: Publication Orders, Extension & Experi
ment Station Communications, OSU, 422
Kerr Administration Building, Corvallis, OR
97331-2119.
STOCKMAN'S ROJNDl)P:Understanding animal needs-
by Bob Pawelek
OSU Livestock Agent
Providing a practical system to efficiently
utilize rangelands requires some insight into
the animal's own point of view.Once ranch
ers and managers understand the common
behaviors of ruminants, they can better deal
with range management.
The ruminant animal has the capability of
converting plant fiber (cellulose) to energy
for body mai ntenancc and growth. However,
all animals do not utilize fiber with the same
efficiency and use different tactics to obtain
nutrients from a forage resource. First, all
ruminants have basically the same needs and
all employ the same basic approach lo har
vesting food from the landscape.
All animals have three basic needs, in
order of importance:
Water
Thermal regulation (keeping warm)
Food
Ruminants also need:
Time
Why time? Rumination is the mechanism
by w hich cattle, sheep and deer process their
food after harvesting il.Time is required for
this process to occur, and to allow room in
the rumen for the next meal. At some point in
the grazing process, nightfall arrives and this
limits grazing to localized areas. Ruminants
have evolved as prey, and have an organized
social behaviors to strengthen their chances
for survi val.Therefore, night-time grazing is
restricted due to this social behavior. Ani
mals have a need for complete rest, however
cattle seldom sleep for longer than 30 min
utes at a time, with rest occuring along with
rumination.
When eating a plant in a given landscape,
the animal has gone through a methodical
process which begins either at a water source
or the bedding site. Since most ruminants are
herd animals, the dominant animals with the
highest physiological need will initiate a
hierarchical behavioral trigger. When water
and thermal needs are fully met, the herd will
then begin to select certain plants within the
landscape.
Animals will select sites that will do their
physiological needs the most good in the
shortest amount of time. Research has been
done on intake rates attained by animals, and
is categorized by the amount of food that can
be ingested per minute of grazing. This pro
cess is called, "profitability."
Whenever you drive past a herd of cattle,
nine times out of ten you will see them all
facing one direction.This is because their
grazing pattern is directional. Animals will
move in one general direction and alter their
course only when they encounter plant com
munities of differing profitability. They speed
up over ground where plants arc not as prof
itable, or if it's getting hot, the need for
thermal regulation takes over and they head
for shade or water, since this is a higher need
at the time. Cattle tend to take their lime over
more profitable plants in their particular pas
ture. As grazing profitability decreases graz
ing velocity increases.
Dispersed patches of profitable plants will
cause the animal to move more as long as the
energy obtained from those plants exceed the
energy costs of the animal.
We know that cattle like grasses, but will
eat browse, deer like forbs but eat a lot of
browse while goats will eat browse first but
grasses when highly abundant.
SPECIES PROFITABILITY
Deer forbs then browse
Cattle grasses then browse
Goats browse then grasses
Why do these ruminants show such dif
ferent selectivity for the different food
groups? The principle answer can be found
in the effect of natural selection. All rumi
nants use an "optimal approach" to grazing,
that is, expending the least amount of energy
to gain the most energy to meet physiologi
cal and reproductive needs.
Optimal approach to grazing
Energy Used vs.Energv Gained Thru
grazing To meet needs-walking physi
ological ruminating reproductive
To meet this goal, different ruminants
have adapted different tactics due to differ
ences in their anatomy and metabolism.
PLANT FIBER COMPONENTS
Lignin Cellulose Cell Contents
Digestion is affected by these compo
nents. The presence of these different fiber
sources affect the rate at which the nutrients
can be released to the rumen during the
fermentation and digestion phase.Grasses
generally have slower rates of digestion in
the rumen, but a higher extent of digestion
than browse. When consumed, forbs have the
highest rate and extent of digestion of all the
food groups.
Grasses arc high in lignin, browse is high
in cell contents as well as lignin, w hile forbs
are high in cell contents and highly digestible
cellulose. Since these different food groups
arc constant, why arcnt they consumed as
such? All else being equal, it seems that
goats, cattle and deer should eat the same
foods.This is not the case because different
ruminants possess different rumen and pre
hensile anatomies.
Cattle eat grasses, which require a longer
time in the rumen to garner the calories
needed for the fermentation process.Their
larger rumen volume allows greater fermen
tation capacity suitable for grasses. Because
of their larger body size, their nutrient re
quirements are lower, but total nutrient re
quirements have to be higher.
Cattle have to travel 2 to 4 miles in 8 to 1 2
hours each day to harvest 20 to 30 lbs of dry
matter. The greater the moisture content, the
more forage that must be harvested to sustain
those dry matter requirements. It would take
an even longer time for cattle to harvest
adequate quantities of forage and browse to
meet their nutrient requirements.
The smaller rumen volumebody weight
ratio of selective feeders like deer allow
them to consume more highly digestible cel
lulose, that is, plant material that has high
cell contents. Deer digest these cell contents
rapidly and move the indigestible fiber
through the GI tract faster than cattle.
Therefore, the rvbw ratio is a good ana
tomical feature to use to determine tenden
cies toward consumption of the primary food
groups. The smaller the ratio, the faster the
rate of passage and the greater reliance on
plants w ith high cell contents.
Cattle travel less from water and will not
traverse rough or steep terrain as well as
sheep or goats. However, none of these her
bivores, whether they are cattle, mule deer,
elk or goats, prefer the same forage resource.
Therefore, stocking rate should also reflect
proper balance of animal numbers and the
supply of their preferred food groups.
Goats and deer both have small body
sizes in relation to cattle and elk, lower dry
matter requirements, and their prehensile
lips and agility allows them to ravel more in
a landscape in search of high quality food
items.
You mav notice the fact that I choose not
to compare sheep with the other ruminants.
Sheep are just strange critters. First of all, the
moment they are born, they are looking for a
reason to die. Secondly, their eating habits
simply do not match up with what I am trying
to present here. Their rumen volume is
similar to cattle (for their size) but nutrient
requirements are higher. Sheep tend to eat a
lot of grass but will select high quality forbs
at other times, but not simply because grass
dries up. I've seen sheep turn up their noses
at good young grass and head straight for
skunk cabbage.
Landcapes having complex vegetation
types offer the manager an opportunity to
stock mixed animal populations and increase
total animal production. I understand the
Hatfield's High Desert Ranch is considering
goats to control young juniper. In the Mes
quitc - Blackbrush rangeland of SouthTexas,
ranchers have increased their stocking by
25 through the addition of goats and set
ting aside sections of rangeland to be used as
hunting leases.
In summary, understanding the needs of
diverse herbivores can lead to greater stabil
ity of managing rangelands.
Happy
Thanksgiving
from the staff of
OSU Extension
Services of
Warm Springs!!