Spilyay Tymoo
Warm Springs, Oregon
December 17, 1998 9
Arlene Boileau
4-H & Youth
Bob Pawelek Clint Jacks Deanie Johnson
Livestock Staff Chair. Madras Secretary
powanNfnmiuMnmr
Bernadette Handley Zack del Nero Sue Ryan
Home Economics Natural Resources 4-H Assistant
(503) 553-3238
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.
1 v I
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The Clover speaks-
by Sue Ryan
The end of 1998 sees a new 4-H Club
getting started. Leader Brigittc Scott
Whipple has started a sewing club for
some junior high age kids. Brigitte and her
group will be working on Clothing projects,
how to cut, sew, and make clothes from a
pattern. They held their first meeting on
December 5th, 1998. Other leaders are in
the works, but I can' t share details yet until
they have completed their training. Warm
Springs 4-H could still use some more lead
ers. Especially for livestock projects or natu
ral resource projects. Leader trainings for
December will be Saturday, December 12th
at the Simnasho School from 10:30 a.m. to
12:30 p.m. The second training will be
Thursday, December 17th from 5:30 p.m. to
7:30 p.m. Or call and come in on a date that
works for you. Ring 4-h up at 553-3238.
December has been a busy month for
cooking with 4-H. Agent Arlene Boileau has
had 10-14 kids weekly coming for a Holiday
Cooking class. ECE afterschool care class
rooms have been making Holiday Cookies.
The ECE bunch wrap their cookie making up
on December 17th and will exchange cook
ies on December 22nd. If your child is in one
of these classrooms at ECE watch for a flyer
about the upcoming exchange. ECE rooms
C1,C2,C3,C4,C5,C6. Here is one of the reci
pes the kids have made, if you want to try it
out for the holidays yourself.
Chocolate-Nut Balls
Ingredients
66 vanilla wafers
1 cup walnuts
1 cup sifted powdered sugar
cup unsweetened cocoa powder
13 cup orange juice
3 Tablespoons honey
cup sifted powdered sugar
Equipment
measuring cups and spoons
sifter
heavy plastic bag
rolling pin
mixing bowls
wooden spoon
1. Put half the vanilla wafers into a
heavy plastic bag; push air out and close
tightly. Use a rolling pin to crush wafers
into tiny crumbs. Pour into a large bowl.
Repeat with remaining wafers. You should
have a little less than 3 cups of crumbs.
2. Put the walnuts into the plastic bag
and close tightly. Use rolling pin to crush
the walnuts into tiny crumbs. Add to the
crumbs in bowl.
3. Use a wooden spoon to stir in the 1
cup powdered sugar and the cocoa powder.
Add the orange juice and honey. Stir till
well mixed. Add 1 or 2 tablespoons more
orange juice, if needed.
4. Use 1 tablespoon mixture for each
cookie. Shape into balls with your hands, as
shown. Put the cup powdered sugar into
small bowl. Roll balls in powdered sugar to
coat, shaking off any extra sugar. Store in
airtight container.
5. Makes about 40.
HOME SWEET HOME-
WARM SPRINGS RESIDENTS URGED
TO FIGHT B AC!
As a result of a recent foodborne illness
outbreak, Warm Springs residents will become
increasingly aware of an invisible enemy -bacteria
- which may be on their food, hands or
in their kitchens. I.H.S. Nutrition Services and
OSU Extension has joined national industry,
government, and consumer groups in the pub
lic education campaign called Fight BAC!
I.H.S. Nutrition Services and OSU Exten
sion are urging people to Fight BAC! to reduce
the risk of foodborne illness, a serious public
health problem. Although the exact incidence
of foodborne illness in the U.S. is unknown, the
Centers for Disease Control and Prevention
CDC) estimates that as many as 9,000 deaths
and between 6.5 million and 33 million ill
nesses each year are directly linked to foodborne
pathogens.
Four Simple Steps to Fight BAC !
1 Food safety should be a top priority for
families and individuals every day...whether
they're enjoying an outdoor picnic, cooking a
holiday feast, or simply making. By following
these four simple steps, consumers can fight
bacteria and help keep their families safe.
1. Clean: Wash hands and surfaces often.
Bacteria can spread throughout the kitchen and
get onto cutting boards, utensils, sponges and
counter tops. Here's how to Fight BAC!
Wash your hands with hot soapy water
before and after food preparation, and espe
cially after preparing meat, poultry, eggs or
seafood, to protect adequately against bacteria.
Also wash hands with hot soapy water after
using the bathroom, changing diapers and han
dling pets.
Wash your cutting boards, dishes, utensils
and counter tops with hot soapy water after
preparing each food item and before you go on
By Bernadette Handley, OSU Extension
Home Ec Agent
to the next food. Using a disinfectant cleaner or
mixture of bleach and water on surfaces can
provide some measure of added protection.
Use plastic or other non-porous cutting
boards. These boards should be run through the
dishwasher or washed in hot soapy water - after
use.
Consider using paper towels to clean up
kitchen surfaces. If you use cloth towels, wash
them often in the hot cycle of your washing
machine.
2. Separate: Don'tcross-contaminate. Cross
contamination is the scientific word for how
bacteria can be spread from one food product to
another. This is especially true when handling
raw meat, poultry and seafood, so keep these
foods and their juices away from ready-to-eat
foods. Here's how to Fight BAC!
Separate raw meat, poultry and seafood
from other food in the grocery shopping cart
and in your refrigerator.
If possible, use a different cutting board for
raw meat products.
Always wash hands, cutting boards dishes
and utensils with hot soapy water after they
come in contact with raw meat, poultry and
seafood.
Never place cooked food on a plate that
previously held raw meat, poultry, and seafood.
3 . Cook: Cook to proper temperatures. Food
safety experts agree that foods are properly
cooked when they are heated for a long enough
time and at a high enough temperature to kill the
harmful bacteria that cause foodborne illness.
The best way to Fight BAC! is to:
Use a clean thermometer, which measures
the internal temperature of cooked foods to
make sure meat, poultry, casseroles and other
foods are cooked all the way through.
Cook roasts and steaks to at least 145F.
Whole poultry should be cooked to 180F for
doneness. Cook ground beef, where bacteria
can spread during processing, to at least 1 60F.
Information from the Centers for Disease Con
trol and Prevention (CDC) links eating
undercooked, pink ground beef with a higher
risk of illness. If a thermometer is not available,
do not eat ground beef that is still pink inside.
Cook eggs until the yolk and white are
firm. Don't use recipes in which eggs remain
raw or only partially cooked.
Fish should be opaque and flake easily with
a fork. i
When cooking in a microwave oven, make
sure there are no cold spots in food where
bacteria can survive. For best results, cover
food, stir and rotate forjpven cooking. If there is
no turntable, rotate the dish by hand once or
twice during cooking. 5 "
Bring sauces, soups and gravy to a boil
when reheating. Heat other leftovers thoroughly
to at least 165F. f
4. Chill: Refrigerate promptly. Refrigerate
foods quickly because cold temperatures pre
vent harmful bacteria from growing and multi
plying. So, set your refrigerator no higher than
40F and the freezer unit at 0F. Check these
temperatures occasionally with an appliance
thermometer. Then, Fight BAC! by following
these steps: j
Refrigerate or freeze perishables, prepared
food and leftovers within two hours or sooner.
Never defrost food at room temperature.
Thaw food in the refrigerator, under cold run
ning water or in the microwave. Marinate foods
in the refrigerator.
Divide large amounts of lefto vers into small,
shallow containers for quick cooling in the
refrigerator.
Don't pack the refrigerator. Cool air must
circulate to keep food safe.
Rubbermaid Inc. announces recall of toboggan
In cooperation with the U.S. Consumer Product
Safety Commission (CPSC), Rubbermaid Inc., of
Wooster Ohio, is recalling about 60,800 Icy Rider
Toboggans. The flexible, bowed front of the tobog
gan can break away while in use, causing loss of
control and injury. Rubbermaid is aware of six
reports of the frontsofthese toboggans breakingoff,
resulting in two injuries. These injuries were a
broken leg suffered by an adult, and facial bruises
and lacerations suffered by a 4-year-old girl when
the broken piece hit her in the face.
The Icy RiderTM Toboggan, Model 2108, is
made of purple plastic, and has ayellow rope strung
around the sides. The toboggan is made from two
separate pieces which fit together, and are secured
with three yellow bolts. It measures 1.5 feet wide
and 5.5 feet long when assembled, and has a red,
Rubbermaid logo molded into the bowed front
Toy and warehouse club stores nationwide,
includingToys R Us, Sam's Club and BJ Ware
house Clubs, sold these toboggans beginning in
September 1997 for about $50.
Consumers should stop using these toboggans
immediately. To make arrangements to get a re
placementtobogganwimareinforcedbowed front,
contact Rubbermaid toll-free at (888) 567-2112
anytime or go to their web address at
www.rubbermaid.com. Consumers can also write
to thecompany at: Rubbermaid, 1 147AkronRoad,
Wooster, Ohio 44691. Icy RiderTM Toboggans
with blue plastic and green bolts and ropes are not
part of this recall.
The U.S. Consumer Product Safety Commis
sion protects the public from unreasonable risks of
injury or death from 15,000 types of consumer
products under the agency 's jurisdiction. To report
a dangerous product or a product-related injury and
for information on CPSC 'sfax-on-demandservice,
call CPSC's hotline at (800) 638-2772 or CPSC's
teletypewriter at (800) 638-8270. To order a press
release through fax-on-demand, call (301) 504
0051 from the handset of your fax machine and
enter the release number.
STOCKMAN'S ROUNDUP: Crossbreeding know how-
7?
I M.i
by Bob Pawelek
OSU Livestock Agent
Commercial cowmen have for years used cross
breeding programs tocombine the desirable traits of
two or more breeds of cattle to produce a superior
calf. Knowing a little about the mechanics of cross
breeding, coupled with good management, can help
the producer reach this end
Benefits of Crossbreeding
Often, heterosis is considered to be the only
benefit of crossbreeding. While this is true for the
most part another concern may also be to eliminate
or reduce undesirable effects which might be found
in a breed. If crossbreeding is to do a stockman any
good, the total performance of crosses must be
higher than that of the best parent Otherwise,
crossing is useless.
The basic benefit of crossbreeding is an increase
in productivity. Research and years of practical
application have shown that acrossbredcow is 25
more productive than a straightbred.
Several crossbreeding programs are handy for
commercial cowmen to tailor to their own herds.
For example, at least 20 more pounds of calf per
cowexposedcouldbe weaned from cows inathree
breed cross, compared to straightbreds. This is due
to: early puberty and conception as heifers;
reduced postpartum interval; increased first estrus
conception; lower embryonic mortality; re
duced calf death losses from birth to weaning;
faster calf growth weight and greater longevity of
the crossbred cow.
In addition to these advantages, crossbreeding is
one of the only places (except for Body Condition
Scoring) mat you can get something for nothing.
Heterosis and Heritabflity
They're not the same thing. Heritability is a
proportion of a difference among animals for a
specific trait that is transmitted to the offspring.
Heterosis is the percent change in the performance
of crossbreds and the average of theff parent breeds.
In other words, heterosis may be vie wed as an effect
ofheritability . Forever) hcntable trait there is a P3
of genes. Heterosis is produced by the fact that the
dominant gene of a pair is usually more favorable
than its recessive partner. That dominant gene is
then exhibited in the cross.
For instance, two breeds, one with a weaning
weight(aheritabletrait)of400 lbs and the other with
a weaning weight of 600 lbs have an average
weaning weight of 500 lbs. If crosses between these
breeds averaged 525 lbs, heterosis would be 25 lbs
or5. Heterosis is highest when parents are the least
related genetically.
Considerations
Although productivity can pay for any addi
tional costs of crossbreeding, it's important to re
member that a higher level of management is
required to capture the most benefit Other practical
considerations include: more fences may be
required; more than one breed of bull must be
purchased for some crossbreeding systems; mar
keting discrimination may exist for your choice of
crossbred calf; replacement females may be a
problem, and more pasture may be needed due to
an increase in the size of calves.
Purebredsiresarereccrrmiendedfcrsingle-herd
situations, as maternal heterosis is higher. It's al
ways bettertohavethecross on thedam'sside in this
case.
Consider also biological type vs. the environ
ment. For instance, Brahman x Hereford crosses
will outperform any British cross in the Brush
Country and South Florida, but the former would
fall apart in the high mountain desert without an
intense level of management to make up for its
subtropical biological type.
Crossbreeding can improve your herd's perfor
mance, but a herd strategy, wise selection of sires
and female replacements, good management and
common sense should be m place from the start
Natural Resource notables-
by Zach del Nero,
Natural Resources Agent
On the Trail of David Douglas
The following contains excerpts from Pe
ter Fish's article Western Wanderings in
Sunset magazine.
The Mana Road, on the island of Hawaii
starts off smooth but soon turns rough. From
Waimea it leads east through Parker Ranch
lands, the long slope of Mauna Kea a shadow
to the south. This is a Hawai'i you don't
expect: cattle country of an amplitude that
recalls Montana except for the fleeting
glimpses of ocean and the heavy tropical air.
Then pastures give way to koa trees, the
pavement to clay slick and red.
This is author Peter Fish's account of his
tour with Waim?a resident Terry Nevin,
searching for the place where, more than 1 60
years ago, a man named David Douglas
sought knowledge and found death.
Early in the 19th century, the Royal Hor
ticultural Society sent Scottish born David
Douglas to the Pacific Northwest to investi
gate plant life. Douglas arrived at the mouth
of the Columbia River in April, 1 825. During
the next two years, he traveled the Columbia,
Snake, and Okanagan Rivers: almost 4,000
miles noting, comparing, and gathering and
preparing specimens for further study. Dou
glas seemed to be highly dedicated to his
profession, continuing on through treacher
ous conditions and worsening health prob
lems, including steady deterioration of his
eyesight. The people of the First Nations
have known these plants for all time, and
Douglas was the first European to introduce
them to the outside world. Among these
many plants are: California poppy, 5 species
of monkey flower, 1 8 species of lupine, Sitka
spruce, sugar pine, Western yellow pine,
Monterey pine, and of course Pseudotsuga
menzesii - the Douglas fir.
Douglas traveled to Hawai'i in 1833 to
continue his botanical explorations, but his
stay formed a tragic coda to his distinguished
travels. In July, 1 834 he was pushing inland
from Kohala point on the island of Hawai'i,
planning to walk the 100 miles to Hilo. On
July 12, he had breakfast at the lodge of Ned
Gurney, and Australian ex-con of dubious
reputation. Gurney warned Douglas of the
bullock pits - camouflaged rock walled pits
where Gurney trapped wild bulls - along the
trail. Before noon two of his men found
Douglas' torn body in one of the pits, with a
bull standing beside him.
Given Douglas' poor eyesight, the easiest
supposition is that he stepped where he
shouldn't have. But over the years, compet
ing theories have sprouted. It's been sug
gested that Gurney killed Douglas for the
money that he carried. Or that he was killed
after having an affair with Gurney's wife.
One biographer suggests that Douglas suc
cumbed to a cosmic despair: that his life and
work had ceased to have meaning, and so he
threw himself down.
Whatever the case, all that remains now is
a stone monument near the site at Kaluakauka
("the doctor's pit"), and so honors both Dou
glas' scholarship and the means of his demise.
Season's Greetings
from OSU Extension,
Arlene, Bob, Sue,
Bernadette, Zack,
Clint & Deanie
Decembe
Garden hints from your OSU Extension Agent
Spread wood ashes evenly on vegetable garden plot. Don't use more than 1 .5
pounds per 1 00 square feet a year. Do not use if the soil pH is over 7.0 or if
potassium levels are excessive.
Turn the compost pile.
Use dormant sprays of lime sulfur or copper fungicide on fruit trees and roses for
general disease control.
Western Oregon: Good time of year to plant trees, landscape shrubs.
Protect new landscape plants from wind: staking, guy wires, windbreaks, site
selection.
Make sure that landscape plants in protected sites receive water regularly during the
winter.
Yard sanitation: rake leaves, cut and remove withered stalks of perennial flowers,
mulch flowerbeds, hoe or pull winter weeds.
Check for rodent damage around base of trees and large shrubs.
Mid-December in western Oregon: First spray of peach trees with lime sulfur or
approved fungicides to protect against peach leaf curl.
Western Oregon: Still time to plant spring-flowering bulbs such as tulips, daffodils,
hyacinths, crocuses. Don't delay.
Avoid mounding mulching materials around the base of trees and shrubs. They
might provide cover for rodents.
Western Oregon: Apply lime to Kentucky bluegrass lawns to maintain a soil pH of
6 to 7. (Rate: 50 to 80 pounds per thousand square feet)
During heavy rains, watch for drainage problems in the yard. Tile drains and
ditching are possible solutions.
Protect poinsettias from cold, place in sunlight, don't let leaves touch cold
windows; fertilize with houseplanl fertilizers to maintain leaf color,
Prepare potting mix for new house plants. Standard mix: one-third soil, one-third
sand, one-third peat moss.
Monitor houseplants for adequate watering, fertilizer, humidity. Water and
fertilizer requirements are generally less in winter.
Check stored flower bulbs, fresh vegetables, fruits for rot and fungus problems.
Discard any showing signs of rot
Cut holly for Christmas decorations.
Make Christmas decorations from trees and shrubs in the yard.
Consider garden-related Christmas gifts for your gardening friends.
Spray spruce trees to control spruce aphids.
Tic limbs of columnar evergreens to prevent snow breakage.
If the lawn is frozen, stay ofT of it
Whitewash lower trunks of newly planted fruit and nut trees to avoid sunscald
damage.
OREGON STATE UNIVERSITY EXTENSION SERVICE
1998
M