Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Nov. 16, 2000)
Warm Springs, Oregon November 16,2000 9 Arlone Rnilcau Bob Pawelck Livestock Clint Jacks Staff Chair, Madras Zack dclNcro Minnie RedDog Natural Resources 4-H Assistant (540 553-3238 Bcrnadcttc Handley Home Economics The Oregon Slate 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 extension service offers Its programs and materials equally to all people. Internet address: http:www.orst.edudeptwsext The Clover Speaks SpilyayTymoo At Natural Resources Notables Things to keep in mind for Fall and Winter Welcome to the World of 4-H. Who works In the 4-H World? Here in Warm Springs? Arlene Boileau, 4-H Agent & Minnie Tulalakus In Oregon 4-H is a part of the Oregon State University Extension Service. Each county has an Extension Office. Which administers the 4-H program. 4-H is an experiential Youth Education Program for boys and girls in kindergarten though 12 grade. For youth in grades K - 4 grade. The program is designed to meet the de velopmental characteristics of young chil dren. It emphasizes cooperative learning and excludes competitive events. Youth in grades 4-12 usually belong to 4-H clubs or groups and select projects or activities from the larger numbers available to them and may choose to enter fairs or other com petition. We are searching for 4 -H Leaders to lead 4-H Clubs. In the following areas: beadwork, sewing, cooking, livestock ra dio, computer, Indian dancing whatever your skills is, Your 4-H Club can be for three months or six weeks, there is no time limit on your 4-H Club " It is better to build a child then to mend an adult." This is the main objective of the 4-H program. In 4-H, volunteer leaders encourage youth to gain knowledge and learn practive life skills, and to apply both in their project area. Members learn to work together as a team and develop a sense of fair play. 4-H members learn decision - making skills, thought project work, judging contest and other 4-H activities. As 4-H members ma ture, they have an opportunity to learn and practice leadership skills within their own club, at county activities, and during state events. They also begin to develop an ap preciation and understanding of their com munity through individual or club service projects. Members improve their commu nication skills through working together and interaction in the club, presentation, and 4-H recordkeeping. They also develop positive attitudes about themselves and oth ers, learn basic health and safety practices have educational and vocational experi ences, and learn how to set and achieve realistic goals for themselves through in dividual time management all of this doesn't happen at once, but develops gradually as members continue their in volvement in 4-H with the guidance of their 4-H leader Gingerbread Dough Makes two dozen cookies 5 cups all purpose flour 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground cloves 14 teaspoon salt 1 cup vegetable shortening V cup granulated sugar 1 cup light molasses 1 egg Before you start: Wash your hands thoroughly with hot, soapy water Preheat oven to 350 degrees. In a large bowl, combine flour, cinnamon, ginger, cloves, and salt. Set aside In another large bowl, use an electric mixer to beat short ing and sugar until light and fluffy. Beat in molasses and egg. Stir in flour mixture to make stiff dough. Roll out dough to 18 inch thick. Cut out cookies to desired shape and transfer to ungreased backing sheet. With a tooth pick, press a hole in the top center of each cookie. Make it large enough for a ribbon to pass through. So you can use the cook ies to decorate the Christmas tree if you want to or you can eat them with a hole in the center, or . You can cut out gingerbread man, look at the picture and use your imagination Then you take a pinch of dough the size of a dime and roll it with your fingers and press it on the face of the gingerbread man for his eyes do the same thing for his nose, for his lips roll the dough with your hands so the dough becomes long in your hands and then press it on his face for the lips into a half circle for his lips, look at the picture Or vou can use M&M's to decorate the face with the different colors for eves lips and nose. Bake gingerbread 12 to 15 min utes or until firm golden brown. Cool cook ies on a wire rack. Taken in-part, From "Country Living Country Christmas Home Sweet Home By Bernadette Handley, Famify & Community Development Agent As the holidays approach, cooking the traditional turkey dinner gives rise to anxi eties and questions. What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey? A few simple steps will not only ease your holiday fears, but will ensure a deli cious and a safe meal for you, your family, and your friends. The following informa tion may help you prepare your meal and help you countdown to the holiday. Plan your menu several weeks before the holiday. Shopping early will ease the countdown tension. Ask these questions to help plan your meal. Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance; if not, when should you purchase a turkey? What size bird do you need to buy? There is no appre ciable difference be tween a fresh or frozen bird. It is just a per sonal preference. If you choose to buy a frozen bird you may do so at any time, but make sure you have . adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days be fore cooking. Do not buy a prestuffed fresh turkey. WHA T SIZE TURKEY TO PURCHASE ? Whole bird - 1 pound per person Boneless breast of turkey - 12 pound per person Breast of turkey - 34 pound per per son Prestuffed frozen turkey -1 14 pounds per person (keep frozen until ready to cook) THAWING - Place frozen bird in original wrapper in the refrigerator (40 0 F). Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep turkey re frigerated for only 1-2 days, or use this chart to help you countdown to the holi day Thawing Time in the Re frigerator 1 to 2 days 2 to 3 days 3 to 4 days 4 to 5 days If you forget to thaw the turkey or don't have room in the refrigerator for thawing, don't panic. You can submerge the turkey in cold water and change the water every 30 minurtis. Allow about 30 minutes defrosting time per pound of tur key. The following times are suggested for thawing turkey in water. Size of Turkey Hours to Defrost 8 to 12 pounds 4 to 6 hours 12 to 16 pounds 6 to 8 hours 1 6 to 20 pounds 8 to 1 0 hours 20 to 24 pounds 10 to 12 hours Microwave thawing is safe if the tur key is not too large. Check -the manufacturer's instructions for the size turkey that will fit into your oven, the min utes per pound, and the power level to use for thawing. Cook immediately after thaw ing. The day before the holiday, make sure you have all the ingredients you need to prepare your meal. Check to make sure you have all the equipment you will need, in cluding a roasting pan large enough to hold your turkey and a meat thermometer. The turkey may be rinsed in cold water the night before and re-wrapped for roasting the next day if you wish. Wet and dry stuffing in gredients can be prepared ahead of time and refrigerated sepa rately. Mix ingredi ents just before plac ing the stuffing in side the turkey cav ity or into a casse role dish. On the holiday, if you choose to stuff your turkey, stuff loosely -about 34 cup of stuffing per pound of turkey. The stuffing should be moist, not dry, since heat destroys bacteria more rap idly in a moist envi ronment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casse role. Judging cooking time for your turkey will be easier if the following chart is used. The approximate times listed are for a fresh or thawed turkey in an oven at 325 0 F. 535-4555 (http:www.fsis.usda.gov). .. There's lots of reasons to be heading out to the forest lands nowadays - make sure you keep a few important things in mind when you go. 1 he warm springs Reservation is some beautiful country, you can help keep it that way for future genera tions, just by taking a few simple steps. Noxious weeds - I've talked about 'em before and I'm gonna keep talking about em. The more these weeds spread - the less cattle, elk, deer, salmon, and roots we will have. Simple, weeds take over native plants and deteriorate the landscape eaving little or nothing for wildlife and livestock to eat. So, what can you do about it? First, learn the weeds. Stop by the OSU Extension office and pick up a free copy of the Warm Springs Noxious Weeds Field Guide. It is easy to read and has lots of pictures (my kind of book). Next, do your best to prevent the spread bf noxious weeds. The number one way for weeds to spread around here is on . vehicles and roadways. I am one of those guys still rushing around to cut firewood before the rain soaks the roads or they get snowed in. Sure, the rounds are heavier now, but at least I don't worry about burning the north end down. Diffuse and Spotted knap weeds are spreading ail over the range and forest lands. Right now, these tall, "tumbleweed-like" plants are dry and brown - and you can see them in almost every driveway and along almost every road in Warm Springs. The problem is, if you drive over one, or the wind blows it under your truck, it attaches itself there and gets dragged out into other areas. This is a real problem if you are heading out for wood or hunting, because you could drag it into uninfested areas. Each plant has up to 25,000 seeds on it. In Montana elk range, where spotted knapweed took over, researchers saw a 90 reduc tion in elk habitat - just about nothing but goats will eat it. So, before you head out - check your rig for "hitchhikers" and clean them off. Clear your driveway of these big patches of weeds. Probably the only .thing you can do with them now is rake them into a pile and burn them. Next spring, give us a call at OSUES for some advice on spring and early summer control. You could do some spraying now to help control - but you have to clear out that tall dead stuff first, so the spray can get to rosettes on the ground. One last thing, if you see folks out there trespassing or wasting animals (trophies, leaving meat, etc.) -"report them to Fish and Game or , WSPD. If you want a healthy land and plenty of game for you and your descendants in the future, it is up to you to protect that future. Rating a calf's immune system Unstuffed Turkey 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds Stuffed Turkey 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds. 20 to 24 pounds Hours to Prepare 2 34 to 3 hours 3 to 3 34 hours 3 34 to 4 14 hours 4 14 to 4 12 hours 4 12 to 5 hours Hours to Prepare 3 to 3 12 hours 3 12 to 4 hours 4 to 4 14 hours 4 14 to 4 34 hours 4 34 to 5 14 hours By Bob Pawelek If your cow's nutritional require ments and deficiencies are not up to snuff, the calf s immune system will be so incompetent that most vaccines will have little or no effect. The most important time, nutritionally, for the calf s immune system is the last trimester of fetal development. This last three month period of the cow's pregnancy can make or break the health responses of the calf for the first 15 months of it's life. Good indications of whether the calf s immune system is on line are: - High incidence of calf scours. - "Stupid" calves that don't know how to suck. ( Just one or two are an indication of the whole herd.) - Bent or crooked front legs at birth. - Unthrifty calves that don't get up and nurse within a short time. - A high incidence if calf pneu monia. All these signs of lack of immu nity at calving and shortly thereafter will insure that pre-weaning will probably not help the calf in the feedlot. Nutrients requiring special attention in our area are: - Protein - Energy - Phosphorus - Zinc - Copper - (much more is require in the areas I've studied than is normally fed) - Selenium Post calving calf health can be enhanced by continuing supplemental amount of the above plus highly available calcium. Happy Thanksgiving from the OSU Extension staff Size of Turkey 8 to 12 pounds 12 to 16 pounds 16 to 20 pounds 20 to 24 pounds Use a meat thermometer to check the internal temperature of the turkey.. When the temperature of the poultry (as mea sured in the thigh) has reached 180 0 F, there is usually no other site in the bird lower than the safe temperature of 1 60 0 F. Check the temperature in several locations, being sure to include the wing joint. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 160 0 F. The stuffing should reach 165 F, whether cooked inside the bird or in a separate dish. When turkey is removed from the oven, let it stand 20 minutes. Re move stuffing and carve turkey. Cut the turkey into small pieces; re frigerate stuffing and turkey separately in shallow containers within 2 hours of cook ing. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a tem perature of 1 65 0 F or until hot and steam ing. For additional food safety information about meat, poultry, or eggs, call OSU Extension 553-3238 or the toll-free USDA Meat and Poultry Hotline at 1 (800) Stockman's Roundup: Matching nutritiion with winter 4 4 ' ' ML By Bob Pawelek OSU Livestock Agent Making commercial cow-calf produc tion a profitable enterprise can be very dif ficult w ith the price of hay per ton vs. the price of calves per pound. In identifying the factors that influence profits in a commercial cow-calf program, there are really only four factors: 1. Weaning weights, 2. Percent of cows weaning calves, 3. Cost of maintaining the cow, and 4. Price of calves. Obviously, there are many factors that go into each of these four points. Likewise, there is a tremendous amount of interrela tionship between the four points in influ encing the profit ptential of a cow herd. In attempting to reduce or keep costs of production to a minimum, it is extremely important that the producer evaluate the needs of his cow herd and the forage re sources that he has available. What factors need to be considered in determining needs of the cow herd? First, understanding the nutritional re quirements of the cow. These depend on whether the cow is lactating, the size of the cow, the amount of milk she produces and the stage of gestation she is in. Second, by monitoring the effective ness of your feeding program. Do you feed early or wait til the cows start losing weight? Cows that are thin before neces sary feeding will have weaker (or no) calves, milk less, and have slower-gaining calves. Third, a good management practice and one used by many cattle producers is to sort cattle by age. The nutritional re quirements are different for young heifers as compared to mature cows. When ani mals are still growing, having adequate energy arid protein present in the ration to maintain growth is important. In contrast, mature cows that enter into fall in good condition can lose quite a bit of weight during the winter with little adverse effect on productivity. Keeping an eye on the weather is im portant. The critical winter temperature for cows is around 30 degrees Fahrenheit. For each one degree drop in F, there is a 1 increase in the energy required by an animal. 4 i