June 18, 1998 11
Spilyay Tymoo
Warm Springs, Oregon
Arlene
ecreisioN
amanNinHiLMWW
sewice
(503) 553-3238
The Oregon State University Extension Service staff
In agriculture, home economics, 4-H youth, forestry,
Department of Agriculture, Jefferson County and the
and materials equally to an peopie.
The Clover speaks
1 Plan now for the fall of 1998 to be a 4-H
Leader
What is the 4-H Leaders Job?
1. To help 4-H members learn specific
project skills.
4-H members have fun with projects while
"Learning by doing."
Youth remember better if they actually
experience something .
Class to begin on
Mativp American T.flw Trihes. Treaties.
and The US Government college credit course
will be taught this summer at Warm Springs.
This is a upper division 3 credit course being
taught by "Kurt Peters, professor at Oregon
State University.
Native American rights, economic devel
opment, and natural resources are at the
center of many contemporary issues involv
ing federal, state, and local relations with
tribes. This course will study the structure of
Native American treaty relationships and
considers the future of these agreements.
Helpful tips on meat, vegetables, etc.
Tips for Seniors: How to Relieve "Dry
Mouth" Symptoms
The feeling of "dry mouth" is more com
mon among older adults. Dry mouth, how
ever, is not a normal part of aging. When
older people do experience ary mourn, u is
because they suffer from diseases that cause
u . . .w
the condition or because they take medica-
J i. ' U .-t4iia AfXI 4-flMltYl
tions and treatments that produce dry mouth
as a side effect.
Over 400 medications list dry mouth as a
side effect. Dry mouth is a typical side effect
of medications prescribed to regulate blood
pressure, depression, painkillers, tranquiliz
ers, diuretics, and even over the counter
antihistamines. Radiation therapy and che
motherapy can also cause changes in saliva
composition and output resulting in dry
mouth. Dry mouth can cause discomfort and
interfere with a person's ability to chew,
taste, swallow and speak.
If you experience dry mouth, consult your
doctor so the underlying cause can be identi
fied and treated. Although there is no best
way to treat dry mouth, the National Institute
for Dental Research recommends the fol
lowing steps to relieve the sense of dryness:
1. Take frequent sips of water or drinks
without sugar. Avoid caffeine-containing
beverages like coffee, tea, and soft drinks.
2. Drink frequently while eating. This
will make chewing and swallowing easier
and may increase the taste of food.
3. Keep a glass of water by your bed for
dryness during the night or upon waking.
4. Chew sugarless gum. Chewing may
produce more saliva,
5. East sugarless mints or hard sugarless
candies, but let them dissolve in your mouth.
Cinnamon and mint are often the most effec
tive. 6. Avoid tobacco and alcohol.
7. Avoid spicy, salty, and highly acidic
foods that may irritate your mouth.
-Edited from Nutrition Notes, Vol. 2, No. 3,
North Dakota State University Extension Ser
' vice.
Summer: A Time for Freezing and
Thawing!
Preserving the taste of frozen garden pro-
STOCKMAN'S ROUNDUPSU statewide
by Bob Pawelek
OSU Livestock Agent
Earning a degree will soon be less of a
struggle.
Distance education coursework will be used
to fulfill requirements for on-campus degrees
or transfer to other institutions. Using a variety
of media, OSU will offer coursework in several
Boileau
Bob Pawelek
4-H & Youth
Home Economics
Livestock
Sue Ryan
4-H Assistant
Intnrnnt Address: htto:www.orst.edudeptwsext
Is devoted to extending research-based Information
community development, energy and extension sea
Confederated Tribes of Warm Springs cooperating.
And have an opportunity for "hands-on
learning. Learning takes place within the
learner-it is not something done to the learner.
We encourage skills that will be
Useful to the young person now and in the
future. We help each member develop good
habits, experiment with new ideas, and prac
tice problem-solving skills. By doing this,
we help them become self-directed, produc
tive, contributing members of society.
2. To teach members how to think, not
what to think. We help develop creative
thinking in young people by giving them a
chance to make decisions on their own.
They'll learn from their own choices.
3. To recognize and encourage each 4-H
member so they feel noticed
And important. The most significant rec
ognition That can be given to members is
sincere praise. Attention or Compliments
letting them know they are important and
what they have done is worthwhile. This is
what 4-H is all about - the personal develop
ment of the Girl and Boy.
Welcome to the world of 4-H.
The 4-H program at Warm Springs is in
need of 4-H leaders. For the fall of 1998. Call
553-3238 and become a 4-H leader. You will
be helping the youth of Warm Springs.
July 17
The course will be taueht at the Education
Service Building (Old Boys Dorm), Warm
Springs on July 17-18, July 3 1-August 1 , and
August 14-15. On Fridays the course will
begin at 7 fi.fii. find end" af 10 p.m. On Satur
days the course will run from 8 a.m. to 4 p.m.
Cost will be $360 plus books. To sign up
call 1-800-235-6559. Early sign up highly
encouraged so adequate arrangements can be
made for the course.
The course is sponsored by the Confeder
ated Tribes of Warm Springs Distance Edu
cation Team. For additional information con
tact Zach del Nero at 553-3238.
duce, meats and baked goods is often a test of
how you thaw it out. Proper thawing is essen
tial to maintaining the taste and texture of
frozen foods. It affects the juiciness of meats,
the texture and flavor of vegetables and fruits,
and the moisture level of baked goods. Fol-
- i. i t . if
.V I. w wv
Fruits and Vegetables
riff"? J ...nnkUfl '
lowing is some lood. tor tnaw-gm.
Fniits and vegetables taste fresher when
frozen in a sealed freezer bag. Thaw frozen
fruits and vegetables in the refrigerator over
night in the freezer bag.
Frozen items can be thawed more quickly
by immersing the sealed bag into cold water,
changing the water frequently until food is
thawed.
Corn on the cob tastes fresher if com
pletely thawed before cooking.
Thawed fruits and vegetables that have
been at room temperature for under 2 hours
can be refrozen.
Meats
Prevent bacteria from multiplying! De
frost meats in the refrigerator. Never leave
thawed meat at room temperature or warmer
as bacteria multiply.
Prevent contamination! Do not let meat,
thawed blood or juices come into contact
with other food. Meat should be in a pan or
freezer bag that will contain thawed blood
and juices. Thawed meat, blood and juices
could contaminate other food through con
tact. Thawed meats and poultry kept in the
refrigerator should be used within 2-3 days.
Thawed seafood kept in the refrigerator
should be used within 1-2 days.
Baked Goods
Thaw baked goods, breads, rolls, and
desserts at room temperature.
Baked goods wrapped in their original
packaging, or wrapped with plastic will avoid
moisture loss.
Safety First
Once food us thawed, it is susceptible to
bacteria and spoilage. When you have de
frosted food for use, keep in mind the follow
ing tips:
Thawed frozen food will spoil faster
than fresh food. Remove only the amount
degree programs.
These programs will be delivered coopera
tively with community colleges and Oregon
State System of Higher Education institutions,
and will support a cluster of related degree
programs to include:
a baccalaureate degree in Liberal Studies,
a baccalaureate degree in Environmental
Sciences,
a baccalaureate degree in Natural Re
sources, a minor in Natural Resources, and
a minor in Environmental Policy.
For more information, call our office at 553
3238, or the OSU Statewide toll free number, 1 -800-235-6559.
Range field day to be held
Eastern Oregon Agricultural Research Cen
tcrand the Department of Rangeland Resources
are sponsoring a Field Day on June 30. The
theme will focus on meadow ecology and man
agement A fee will be charged for lunch. No registra
tion is required.
The will be held at the Northern Great Basin
Experimental Range, 35 miles west of Bums.
Program agenda and preregistration form for
Clint Tacks
Staff Chair, Madras
Deanie Johnson
Secretary
from OSU to tordWjW
gran ' Pj SP0?!JL
The Exension Service offers Its programs
Helpful tips on yellowjackets and water
Yellowjackets: Signs of Summer
Yellowjackets the uninvited guests that
hope to share our bar-b-ques and picnics are
back already. Most people regard them as a
nuisance, others, however who are allergic to
the venom of yellowjackets and to bee stings
have real fears of this pesky insect.
. Bee or Yellowjacket? First, of all what' s the
difference between a yellowjacket and a bee?
Bees gather pollen and flower nectar while
yellowjackets are mostly meat eaters but will
also consume plant and fruit
juices.Yellowjackets are particularly fond of
rotting fruit. Yellow jackets are more likely than
bees to sting without provocation. Normally no
stinger remains in the skin and a single
yellowjacket may sting more than once. Hon
eybees on the other hand, are much less likely
to sting. The bees sting is generally more pain
ful, the stinger is normally left in the skin, and
a single bee can sting only once.
Yellowjackets are heavy-bodied wasps,
black with yellow or white markings. They live
in gray, papery nests located either below
ground, or suspended above ground in trees or
under the eaves of houses and garages.
There are several kinds of yellowjackets.
"Workers" are the great providers, bringing
home insects, meat or rotting food to nestmates.
Workers are also the warriors and will defend
the nest and queen against intruders. There is
only one Queen to a nest. Her responsibility is
to lay eggs. She begins a nest in the spring by
laying a few eggs and raising these workers to
adults. By the end of summer, nests may con
tain hundreds or even thousands of workers. It
is in August and September that yellowjackets
are most troublesome and dangerous. By fall
the nest has also produced acrop of new Queens
and male yellowjackets. New Queens leave the
nest and winter over in a protected spot. They
reappear in Spring to build a new nest, lay eggs
and raise workers, starting the cycle all over
again. Only two Queens survive the winter and
these Queens almost never reuse the previous
can help every day
vmi need, remove the air from the packaging,
reseal, and return the remaining food to the
freezer.
Never thaw foods at or above room tem
perature. Food spoilage bacteria multiply
most rapidly at temperatures between 40
degrees F and 140 degrees F.
-Edited from DowBrands, 1993.
' Home Gardening: Questions and An
swers on Composting
What is composting?
Composting is a natural process by which
organic matter such as food scraps, pet wastes,
fallen leaves, and grass clippings are broken
down into a rich material that can be used to
enrich the soil.
Why should I compost?
Compost improves your soil by returning
organic matter to the soil in a useable form.
Compost 1) improves the texture of the soil;
2) allows die soil to hold more water and
nutrients; and 3) adds essential nutrients to
the soil. Improving your soil is the first step
toward improving the health of your plants.
Composting your yard and kitchen wastes
also helps to cut down on the amount of
material being disposed of in the local land
fill. What can I do with the Compost?
Compost can be added to the soil in gar
dens, planter boxes, and houseplants. Par
tially decomposed compost can be used for
mulching to help conserve moisture, main
tain soil temperature and reduce weed growth.
How do I get started composting?
There are various methods of composting.
The best method for you will depend on: 1)
the time you have to maintain the pile, and
produce a useable product; 2) the space avail
able for composting; 3) the amount of mate
rial available for composting; and 4) the
amount of compost needed.
Where can I get more information on
composting?
There are several methods of composting
listed in brochure entitled "Composting in
Central Oregon." These free brochures are
available at the OSUWarm Springs Exten
sion office. This informative brochure ex
plains the principles of composting, and in
cludes a trouble-shooting chart.
offering education class
the workshop are available at the Extension
office. Call Bob or Bodie for further details.
Deworming increases gains
Deworming cows and calves, or calves only,
significantly increased summer average daily
gains (ADG) compared to calves reared where
neither cow nor calf was dewormed.That's
according to Oklahoma State University re
searchers who evaluated deworming strategies
in cows and calves on Eastern Oklahoma
Bermudagrass pasture grasses.
Deworming was done using label-recommended
doses of ivercectin pour-on.The re
searchers evaluated treating cows only, dew
orming cows and calves, and deworming calves
only. The table shows the resulting ADG.
Avg. Daily Gain of Cows and Calves by
Treatment Protocol
Treated Control
Trial 1 : Deworming cows only:
ADG of cows, lbs. 0.44 0.33
ADG of calves, lbs. 1.83 1.70
Trial 2: Deworming cows and calves:
ADG of cows, lbs. 0.52 0.35
ADG of calves, lbs.2.05 1.80
Trial 3: Deworming calves only:
ADG of calves, lbs. 2.05 1.74
vear's nest.
Control of nuisance nests. From time to
time nests need to be removed because they
are too close to human activity. Here are some
suggestions for safe and effective nest re
moval: (1) If the nest is underground, wait
until night when the temperature is less than 40
degrees. Yellowjackets cannot fly at this tem
perature. Pour boiling water into the nest. If the
nest is above ground, you can use a hose spray
with a jet stream. Soak the entrance hole and
nest well, and leave quickly. This should also
be done when at night when the temperature is
under 40 degrees ; (2) Treat nests at night with
an approved aerosol insecticide; treating at
night will assure that workers are inside and
relatively calm. Use an aerosol that propels a
stream of insecticide "up to 20 feet" so you can
stand off a safe distance: 3) Don't pour gaso
line into ground nests. This is dangerous and
harmful to the environment; and (4) use prod
ucts specifically made for yellowjacket con
trol. Read the label, follow the instructions on
the pesticide product label. The label will tell
you what is a legal and safe application.
Trapping. Non-toxic yellowjacket traps are
available in yard and garden stores. The most
effective traps use a synthetic attractant called
n-heptyl butyrate to lure worker jackets into a
trap from which they cannot escape. Traps can
provide temporary relief at outdoor functions,
by drawing workers away from people, but
they are not effective for area-wide nest
control
-edited fromOSUMasterGardner'sHighDesert
Gardening Letter, June 1998
Water : The Ultimate Drink
Water is often overlooked as an essential
part of good health. If you need convincing
that water is important, consider that we can
live weeks without food, but only days without
water. Now that summer is here, consider the
"Communicating
with Disabilities
by the Office of Victims of Crime
Participant Manual
Abuse of the elderly has many reasons
for happening. Frustration on the part of the
older person, the caregiver, family mem
bers and also the police often come from
poor communications. Ah yes, you hear that
term "communications" once again. Re
member it takes all parties to make commu
nications. "Because many older people have com
munications impairments, it is essential for
law enforcement officers (and caregivers)
to develop skills that will optimize their
effectiveness in interviewing victims, wit
nesses and suspects.
Hearing-Impaired Persons
Many older people have a partial hearing
loss. This means that they can hear some
sounds but not others. Most of the elderly
with hearing loss do not learn sign lan
guage. Rather they depend on lip reading
and hearing aids or other electronic devices
to assist them.
If police suspect that an older person has
a hearing loss, they should ask him or her if
he or she is having difficulty understanding.
Officer should not assume that he or she is
having difficulty. Lots of people mutter you
know, but refuse to admit it. Or the sounds
of their soft voices are smothered by the air
conditioner noise. Police should ask the
person if he or she has a hearing aid (some
older people who have hearing aids choose
not to wear them all of the time). There are
numerous methods and devices for assisting
individuals who have hearing disabilities
with communication.
Most people with hearing impairments
compensate for the loss by paying more
attention to visual cues. For that reason it is
important that they can clearly see the
speaker' s lips, facial expressions, and hands.
Effective Communication with Hearing
Impaired Adults
-Ask the person if he or she would prefer
to use written communication or an inter
preter. -Arrange the room where communica
tion will take place so that no speaker and
listener are more than six feet apart, and all
are completely visible.
-Concentrate light (but be sure it is not
glaring) on the speaker's face for greater
visibility of lip movements, facial expres
sions and gestures.
-Position yourself directly in front of the
person to whom you are speaking.
-Do not stand in front of a light source
such as a window.
-Speak to the hearing-impaired person
from a distance of no more than six feet, but
less than three feet.
-To get the person's attention, use a light
touch on the arm or shoulder.
-Establish eye contact before you begin
to speak.
-Speak slightly louder than you normally
would.
-Speak clearly at your normal rate, but
not too quickly.
-Use short, simple sentences. Keep lan
guage concrete (rather than abstract con
cepts). -Eliminate as much background noise as
possible.
-Never speak directly into the person's
ear.
Have a safe Pi-Ume-Sha celebration!
following Questions and answers about water
on the hot days ahead:
Q: How much water do you need?
A: The average adult needs about 8 cups (8
fluid ounces) of water each day. This amount
may be higher if you weigh more, if you are
physically active, if you eat a high fiber diet, if
you are pregnant or if you live in a hotter
climate.
Q: Where should you get most of the
water you need each day?
A: Drinks such as plain water, juices and
milk (which also contain vitamins) are your best
choices. Foods also supply some water, espe
cially fruits and vegetables. Celery, lettuce,
tomatotes, and watermelon have a lot of water
in them. You can also choose from decaffinated
coffee, tea, and soups.
Q: What about coffee, tea and other
drinks?
A: Coffee, tea, and some soft drinks with
caffeine can cause your body to lose water, so
they are not the best choices. Alcoholic bever
ages are also dehydrating. Sports drinks are not
needed if you are involved in moderate activity.
Q: Isn't thirst a good way to tell if you
need water?
A: No. Thirst is not always a good indicator
of your need for fluids, especially if you are
young, older, sick or very active.
Q: What about babies? Do they need
water?
A: Yes. Babies six months old or less get
their water from breast milk or properly made
baby formula. In hot weather, however, babies
may need extra water (aboutcup to 1 cup each
day). Also babies who begin eating solid foods,
especially protein foods, like meat, poultry,
yougurt, eggs and cheese, can be given cup to
1 cup of water each day. If in doubt about the
amount of water needed, check with a doctor.
edited from NewsTips, AprilMay 1998
with Older Persons
-If the person does not appear to under
stand what s being said, rephrase the state
ment, rather than just repeating the same
words.
-Repeat key words and phrases. Ask the
listener to repeat what you have said.
-If you cannot understand the person's
answer to your question him or her to repeat
or rephrase the response. (That may be more
easier said than done.)
-Use open-ended questions, not questions
requiring a "yes" or "no" answer. (If the
person has "slow motion" understanding,
you might try the YesNo questions, which
the victim might be able to answer with a nod
or shake of the head. At least it would estab
lish some form of communication.)
-Do not over-articulate. Over-articulation
distorts both the sound of speech and the
face, making visual clues more difficult to
understand,
-Include the person in all discussions about
him or her.
-Avoid smoking, chewing gum, or cover
ing you mouth while you speak.
-Use visual aids wheneverpossible-draw-ings,
diagrams.
-Watch for signs of fatigue in your lis
tener. -When using written communications,
remember the following:
Keep your message short and simple.
Uses short words and phrases.
Face the person after you have written
your message
Use visual aids.
-Always treat the elderly person with dig
nity and respect.
-Avoid a condescending tone.
It is better to give for the victim the time
needed for the mental translating to finish to
really understand, and time to respond to one
statement at a time. Otherwise the three
statements became very mixed up.
Communicating with a Person with
DementiaAlzheimer's Disease
Communicating with someone who is
confused, disoriented, or forgetful may be
difficult. It is important, however, not to
assume that someone with dementia cannot
provide credible information.
Before interviews the older person, it may
be helpful to get guidance from a service
provider or family member who know the
person. The service provider or family mem
ber may be able to provide information that
can help the police determine whether the
dementia is recent or long-term and whether
there are times of day when the older person
is more alert and oriented. Close attention
should be paid to the older person's reac
tions. Emotional responses may reveal what
the person cannot express in words. If the
older person becomes agitated or frightened
when asked about a certain person, it may be
cause for concern.
If the person is having difficulty remem
bering when event occurred, police should
use memory cues. For example, if Mrs. T
does not remember the time at which her son
arrived, she may be able to relate his arrival
to other events that she does remember or
that can be tracked in other ways. Questions
such as "Were you watching television when
he came?" "Do you remember what show
you were watching?" or "Was your attendant
here when he came?" may yield the desired
information
i J