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.
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