Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (March 26, 1998)
Warm Springs, Oregon
March 26, 1998 11
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4-H & Youth
Staff Chair, Madras
Internet Address: http:www.orst.edudeptwsext
The Oregon State 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 Exension Service offers its programs
and materials equally to all people.
The Clover speaks-
4-H leaders to meet May 1 & 2, 1998
You know it does not have to be summer
time to have some thing cold and good to eat
when the children are out of school or on the
weekend perhaps and they don't have any
thing to do so here is one idea. If Mom and
Dad are at work or doing household chores or
doing nothing. How about big brother or
sister to help the younger children to have
some fun and it will not take that long, so here
we go. Ice Cream in a Can is one of the
activities we will have at this summer's Cul
ture Camp. Read clear to the end for a listing
of this year's Central Oregon 4-H Camps and
when you can sign up ! Ice Cream in a Can
We make this at the Warm Springs 4-H
Culture camp, First these are the things you
will need to get started: three-pound coffee
can; 1-1 pound coffeecan; 1 -big roll of mask
ing tape; 1-bag of crushed ice; 1-bag of rock
Have bowls and spoons ready. And nap
kins of course. NOW Get the ingredients
together. Before you start, wash your hands
with warm water and soap, thank you. Put all
of the following ingredients in the small
coffee can. lCup of whipping cream; 1 Cup
of milk: 12 cup of sugar; For flavoring you
can add: 34 teaspoon of vanilla or 1 cup of
frozen strawberries or 2 bananas or cup of
chocolate syrup; Mix really well; First: Place
the lid on the small coffee can and tape the lid
shut with the masking tape, (be sure the tape
is around the lid and the coffee can, the tape
must be placed around the small coffee can
more then once, not across the top). Put the
little coffee can in the big coffee can and pack
the crushed ice between the two cans; Sec
ond: Pour the cup of rock salt over the ice in
the coffee can put the lid on the coffee can
and tape it shut real well, once more the tape
must be placed around and around the can.
Now for the fun part, put the can on the floor
and start rolling the coffee can back and forth
between all of you about 30 minutes, it has to
be 30 minutes or it won't be Ice Cream. Now
for the best part of all, Open the can very
carefully (remove the tape) NOW serve the
ice cream in the bowls & spoons and best of
all enjoy. 1998 Central Oregon 4-H Summer
June 15th-19th, Crystal Springs 4-H Na
ture Camp , registration available now! Lo-cation-Ochoco
Prineville & Mitchell; 4th, 5th, 6th grades.
Cost-$90. Deadline-May 30th; June 12th
Orientation, Hike June 23rd-28th; registra
tion available now!
Central Oregon Wilderness Skills En
hancement Camp Hike 1 Location-Mount
Jefferson Wilderness Area; 7th, 8th, 9th
grades; Cost-$70. Deadline-June 5th-June
12th-Orientation, Hike June 30th-July 2nd;
registration available now!
Central Oregon Wilderness Skills En
hancement Camp Hike 2 Location-Mount
Jefferson Wilderness Area; 7th, 8th, 9th
grades; Cost-$50; Deadline-June 5th JULY;
July lst-Orientation, Hike July 9th, 10th, 1 lth
registration available May 1 Warm Springs
Hiking Camp One; Location- Trout Lake to
Hilda Lake, Warm Springs Indian Reserva
tion 7th, 8th, 9th, 10th, 11th, 12th grades;
Cost-$ 21. plus supply own food. Deadline
July 1st; July 13th-Orientation, Rafting July
15-16th; registration available now!
Central Oregon Skills Enhancement
Camp-Rafting; Location-McKenzie River;
7th, 8th, 9th grades; Cost-$30; Deadline
June 5th-July 27th- August 1st; registration
available May 1 ;
Warm Springs 4-H Culture Enrichment
Location-Peter's Pasture, Warm Springs
Indian Reservation; 2nd,3rd, 4th, 5th, 6th
grades; Cost-TBA; Deadline-July 20th-AU-GUST;
August 5th-9th; registration avail
Crystal Springs 4-H Nature Camp 2; Lo-cation-Ochoco
Mountains, between Mitchell
& Prineville. 4th, 5th, 6th grades; Cost
$90; June5th-August 1 2th-Orientation, Hike;
August 20th, 21st, 22nd; registration starts
May 1st; Location-Peter's Pasture into the
headwaters of the Warm Springs River, on
the Warm fiSprings Indian Reservation. 7th,
8th, 9th, 10th, 1 1th, 12th grades; Cost-$21,
plus supply own food. Deadline August 1 2th;
For registration information stop by the 4-H
office at 1 1 1 0 Wasco Street in Warm Springs
or call 4-H at 553-3238.
Course to begin 4198
This course evaluates the role of values,
community, and systems in approaches sug
gested for addressing contemporary envi
ronmental problems. Fishery, subsistence,
forestry, population, economic growth, and
water resource development are covered. The
course investigates the value of indigenous
knowledge, sustainability, sustainable de
velopment, adaptation, common property
management, privatization, cooperative man
agement, adaptive management, preserved
diversity, bioregionalism, ecosystem man
agement, ecosystem health, risk manage
ment, and their combinations as ways to deal
with environmental problems. Examples
range from communities associated with for
aging societies to the complexity associated
with contemporary global resource issues.
ANTH 481 is taught by Deanna Kingston,
Ph.D candidate in Anthropology at the Uni
versity of Alaska in Fairbanks. She is cur
rently an instructor in the Ethnic Studies and
Anthropology Departments at Oregon State
University. Her teaching and research focus
on contemporary King Island Inupiaq Eski
mos and Alaska Natives in particular, and
with contemporary Native American experi
ence in general. Ms. Kingston is a member of
the King Island Native Community and is
actively researching their stories, songs, and
dances. In addition, she is a member of the
Muktoyuk Ugiuvak Dancers. ANTH 48 1 will
be held Spring Term 1998 at Warm Springs.
The cost is $360. The dates will be April 4 &
5, April 25 & 26, May 30 & 3 1 at the Educa
tion Services Building on Wasco Street. To
register and receive books call OSU State
wide, Oregon State University, 1-800-235-6559.
Spring garden seminar to begin April 4 in Redmond
Eastern Cascades Spring Gardening Semi
nar Join Central Oregon Master Gardeners,
Extension Agents and other experts for a
program designed especially for gardeners
east of the Cascades on April 4th. Twenty
classes in four sessions that are of special
interest to gardeners will be offered, which
will include everyone from beginners to vet
eran gardeners. For information call the
Deschutes County Extension office at 548
6088 or pick up registration forms at the
Warm Springs Extension office. The Eastern
Cascades Spring Gardening Seminar will be
held on Saturday, April 4th at the Hugh
Hartman Middle School in Redmond. Fees
are $5 per class. You can bring your own
lunch or buy it at the school on the day of the
seminar. Four sessions will be held.
PLANNING YOUR SPRINKLER
SYSTEM: This class will provide you with
the fundamental knowledge in design and
installation or residential irrigation systems
for Central Oregon.
PLANT HEALTH CARE: We all get
sick more easily when we are stressed. Plants
also react the same way. In this session you
will learn how to help avoid landscape prob
lems by optimizing your plant's health.
COMPOSTING: Why send your yard
wastes to the landfill when you can turn it
into valuable material that can enrich and
help your soil?
INTRODUCTION TO FOOD PRES
ERVATION: In this class you will learn
appropriate methods for preserving a variety
of food, focusing on quality and safety. Meth
ods to be discussed include: root cellaring,
drying, freezing, pickling, and water bath
and pressure cooker canning.
PERENNIALS: Everything you might
want to know about growing, caring for, and
being successful with perennials.
ATTRACTING BIRDS TO YOUR
YARD: This class will demonstrate what is
needed to attract beautiful Central Oregon
birds to your yard. Discussion will include
what and how to offer food, the importance
of water, types of shelter, and housing and
HERBAL ADVENTURES OF
FRANCE: Come and enjoy the flora and
fauna of Provence, France. Enjoy the sights,
sounds, and tastes of the region. Learn what
herbs are in Herbs de Provence.
ORGANIC GARDENING: Learn to
grow in the ORGANIC way by learning
skills to help you in gardening organically in
ESSENTIALS OF INTENSIVE GAR
DENING: This class will explain the essen
tials of intensive vegetable gardening in Cen
tral Oregon. Includes a discussion of climate
problems, creating micro climates, season
extenders, soil management, pesticide aids,
and irrigation suggestions. Also a discussion
of the topic "You can't grow it here".
SQUARE FOOT GARDENING: This
will be presentation of the concepts of square
foot, wide row, and intensive gardening.
Emphasis in this class will be on maximizing
soil quality, space, crop and site selection,
irrigation, natural pest control, and protect
ing against environmental problems.
ROCK GARDENING: Learn a host of
techniques about rock gardening in this two-
part class. The first class will cover the many
plants and designs of gardening with rocks
and plants. The second part will go into the
construction techniques. Don't miss out on
this appropriate and popular topic.
HERBS: GROWING & USING: This
very valuable 2-part class is structured to
teach you the basics for creating a beautiful
herb garden in Central Oregon, and second,
some of the many ways in which to use your
Learn some of the newest innovations in
greenhouse construction including what to
do and what not to do when constructing a
greenhouse in Central Oregon.
GROWING ROSES ANS VINING
PLANTS IN CENTRAL OREGON: This
class will provide information on how to
select, grow, and maintain perfect roses and
vining plants, including domestic and hardy
native varieties suitable for our Central Or
ABC'S OF LANDSCAPING: Choosing
landscape plants always been a problem ?
This class was designed with you in mind.
NATIVE PLANTS: Learn which plants
you can collect from forest vegetation and
how to successfully transplant them to beau
tify your own Central Oregon yard and care
for them there. Included will be information
on what plants can be collected legally ver
sus those that can not.
For registration forms-stop by the OSU
Extension office in Warm Springs, located
on the first floor of the Education Services
"Oregon 4-H Leaders to meet in Gold
Beach in May. If you're an Oregon 4-H
leader, here's an opportunity to spend some
time at the Oregon coast in May. How ? By
attending the annual 4-H Leader's Forum on
May 1-2 in Gold Beach on the southern
Oregon coast. The Forum is for all adult 4-H
leaders and teen and junior leaders in grades
10-12. "It's a time for leaders to get new
ideas for 4-H activities, to meet other leaders
from around the state, and to share 4-H
experiences with others," said John Beal,
Oregon State University Extension 4-H
Agent in Jefferson County.
Participants have a number of workshops
to choose from, including conflict manage
ment, livestock judging, using the Internet,
basic paper making, raising sheep and creat
ing youth-adult partnerships. Other work
shops will concentrate on specific 4-H
projects, such as the ranch horse curriculum,
the veterinary science project, babysitter
training, market livestock projects, quilting
and preparing for the State 4-H Ambassador
program. This year's keynote speaker is Walt
Schroeder, a retired Extension agent and
former state legislator. Schroeder was an
Extension 4-H Agent for 34 years, retiring in
1983. He is currently active as a volunteer
with Extension and with the Curry County
Historical Society. Schroeder will talk about
the important contribution 4-H leaders make
in the lives of 4-H members. Special features
of this year's 4-H Leaders Forum include
educational displays from clubs and county
.1 1 . . , i 1 .
programs uiruugnuui uic muic. ju mjuiuuii,
mere win ne a micih aueuun iu rai.se muiicv
for a communitv service Droiect in Currv '
County. Proceeds from the silent auction
will go to a horse riding club for severely
handicapped youth in Curry County and to
the Curry County 4-H scholarship program.
Reigstration is $30 if postmarked to the State '
4-H Office by April 13th, $35 after that,
Sdate. Registration includes the leaders i
recognition luncheon, two breaks, the con- '
ference program and speakers, and a recep
tion on Friday night. A generous donation
from the Oregon 4-H Foundation helped
underwrite the leadership forum. For more
information on registering, and a complete
list of workshops and conference schedule,
contact Sue Ryan at the Warm Springs Ex
tension office, 55303238.
Garden hints from your OSU Extension Agent
Early April: iertiliae lawn. I spring raim carry the fertilizer into Uie wil.
If lawns arc becoming thin and vcVly, consider overseeding with a mixture of
perennial ryegrass and fine fescue.
Protect dogwood trees, as they begin new growth, against anthracnose diseases.
Apply daconil or a copper fungicide.
Help yoitf young iters start ft gardofl this year with sunflowers, carrots, green hcans,
pumpkins, sweet arm, and peas.
Bah lor slugs, clean up hiding places for slugs, sowbugs, and millipedes.
Do not cut foliage of spring flowering bulhs for bouquets,
Prune and slutpe spring bluunting slirubs and trees after blossoms fade.
Control mst diseases such a black spot, mildew. Remove infected leaves. Prune
ornamental plantings for irir circulation and to help prevent fungus diseases.
Prepare carder soil for spring planting. Incorporate generous amount of organic
materials and other amendments bn needs arc shown hy soil analysis.
Plain early broccoli varieties Tor western Oregon. Ureen Valiam, Prcuiiuiu Crop.
Packman, Southern Cornel.
Use Heating row covers to keep insects such as cabbage maggot adult Ilk and
carrot rust flies away from susceptible cmps, or treat soil with rccommcadcd
pesticides according to label dircelions to control maggot when planting
cabbage family, onions, and carrott,
Monitor strawberries for spilllcbugsi and apbids; control if present.
Cut and remove weeds from near the garden to remove sources of plant virus
Spray for apple scab and cherry brown rot.
Apply commercial fertilizer, manure, or compost to cane and trailing berries.
Plant gladioli, hardy rransplants of alyssum, phlox. marigolds.
Prepare raised beds in areas where cold soils and poor drainage arc a continuing
problem. Add generous amounts of organic materials.
Place compost or well decomposed manure around perennial vegetable plants.
Check lawns for presence ofcranclly larvae, mid treat with Sevin, Dunbau. or
Plant these vegetables:
Oregon ami: heels, cabbage, carrot, cauliflower, celery, chard, slicing
cucumbers, endive, leeks, lettuce, onion sets, peas, potatoes,
Western valleys, Portland, Kaseburg, Midford: broccoli, Brussels sprouts,
cabbage, carralx, cauliflower, chard, drives, endive, leeks, lettuce, peas,
radishes, rhubarb, rutabagas, spinach, turnips.
Ctntral Oregon and higher elevation of eastern Oregon (late April): pea,
TTIttixtwM If'llun. . ,.'
Columbia and Snake River valleys, Ontario: Hnap and lima beans, beets,
broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, drive, sweet
com, slicing and pickling cucumbers, kohlrabi, lecks, lettuce, onion sets,
parsnips, peas, potatoes, pumpkins, radishes, rhubarb, mtabagax, nummcr and
winter squash, turnips.
OREGON STATE UNIVERSfTY EXTENSION SERVICE
STOCKMAN'S ROUNDUPiGo easy on the calves'
My favorite recipe corner-
by Bob Pawelek
OSU Livestock Agent
Good cattle handling techniques will in
crease your profits.To understand why, look
at the situation from the cows' point of view.
First, as cattle come into the chute, they need
to be able to see light at the end of the tunnel.
Cattle want to see w here they are going. They
don't like to walk into a black hole. How
ever, the chute should be positioned so that
cattle going into it can't see other cattle
through the sides of the chute, or they will
want to join them. If a cow sees other cattle
while going through the chute, she may
lunge or try to back up which could cause
injury to her or the person trying to work on
the cow. When closing chute gates, do so
firmly and smoothly. Suddenly slamming
the headgate shut will add stress to an ani
mal. Also, adjust for the right pressure on the
headgate. If a cow starts getting cranky,
avoid the temptation to tighten down harder,
because that will only cause more damage.
A good, non-skid flooring both inside the
chute and in the area of alleyways or pens
leading up to it will help keep cattle from
slipping and falling. That is their one big
fear. A primary cause of livestock stress is
due to the people handling the animals. Evalu
ate how cattle are handled by asking the
following questions: "How do you or your
workers deal with cattle? Do your ropers
stretch the calves out further than neces
sary? Do you reach for the hot-shot every
time the animal turns around? Are you likely
to lose your cool with the cows and get too
rough? Are there too many kids around
hassling the younger calves? "Stress is the
one factor that you can control. All too often,
calves are unnecessarily roughed up at brand
ing time. It takes a long time for those calves
to snap out of their dilemma, and will lose
weight. Some that have been handled too
roughly just die. A second reason for im
proper handling and stress is lousy equip
ment. Chutes and gates should be checked
out before the cattle are even brought in.
Simply keeping facilities in good working
order is all that's needed. A third reason for
livestock stress is genetics. Some animals
have little or no tolerance for changes in their
environment Animals in confinement can
especially have problems adjusting to even
slight changes in routines or new experi
ences. When choosing breeding stock for
your herd, be observant and try to select for
disposition. There are strains of all breeds
with bad attitudes bred into them. Be watch
ful for their temperament. And go easy on
by Arlene Boileau
Welcome to My Favorite Recipe. The
staff decided we needed to keep a corner for
Home Ec going on the page until our new
home economist is hired. So, we have cre
ated this recipe corner. We are asking people
in the community to send in their favorite
recipes to the Extension Office to print in the
paper. You can bring them in to the office on
the 1st floor of the Education building or
mail them to P.O. Box 430, Warm Springs,
OR 9776 1 . We do prefer to name our source
so please include your name along with the
recipe. If you have a history of how the
recipe came to be or anecdotes to tell about
it, go ahead and include them.
This week's recipe is from 4-H Agent
Arlene Boileau Scalloped Potatoes
6-7 large potatoes (depending on your
family size) or more if needed
1 -medium onion (Peeled and sliced thin)
6 slices of bacon (cut up in small pieces)
I cup cheese (shredded )
I cup of flour
I teaspoon salt
I teaspoon pepper
I cup of butter
I can cream of mushroom soup (do not
1 can cream of celery soup (do not dilute)
1 can of evaporated milk (diluted)
Turn oven on to 350
Peel & Slice potatoes & onion very thin; -Mix
salt & pepper together; Spray a shallow .
pan with cooking oil; Put a layer of sliced
potatoes & onions on the bottom of the shal
low pan. Sprinkle salt & pepper mixture all
over this layer; Add another layer of pota-.
toes & onions (this should be the last of the
onions); Sprinkle a little more salt & pepper
all over this layer; Sprinkle of the flour over
this layer; Dot this layer with of the mush
room soup & of the cream of celery soup
Dot this layer with of the butter; Add the last'
layer of potatoes & onions; Sprinkle the last
of the salt & pepper mixture; Sprinkle the last
of the flour; Dot the last of butter all over this
layer; Dot the remainder of the cream of
mushroom soup & cream of celery soup All
over this last layer; Pour the diluted evapo
rated milk all over this layer; Sprinkle of the
shredded cheese allover this layer: Cover the
shallow pan with a lid or aluminum: Cook for
45 minutes to 1 hour (Check the top layer of
potatoes to see when they are done); When
you remove the scalloped potatoes from the
oven and take the cover off; Sprinkle the
remain cheese all over the hot scalloped
potatoes; Serve & enjoy your scalloped potatoes.