Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (Aug. 15, 1957)
Heppner Gazette Times, Thursday, August 15, 1957 Page 3 This Week's HISTORY MYSTERY Hay Dealers Need New State License After August 20, anyone who buys hay from a producer and re sells It is required to have a state license and a bond, the state departtment of agriculture advises. This is an entirely new law, known as the hay dealer's act. Responsibility for enforcement was placaed in the department, where Director Robert J. Steward has assigned it to the division of plant industry headed by Frank MeKennon. What Part Did This Medal Play in Oregon's History? CLUE: These medals were made in three sizes and grades. This is the largest and was most preferred because it bears the likeness of President Thomas Jeff erson. The reverse side shows the clasped hands, pipe and war axe crossed, with the legend "Peace and Friendship." Ajenoj boijoj$i- uo6ejQ et 49 Aejdsip uo iu $; 4 -5,068 1 9H u! uojsiwja-j 40 4$eaijfiou J9Aiy uunjoQ ol u; pupjs; ue uo punoj sbm ?pew $,40143 - ;6ijo ue 40 suiewej et 'sAaujnol jieu 6uunp 401x1 ..3i(4 4B4t SP!H3 up;pu 04 uojincjjxfsip J04 jjjbjq pue sim- suiedi?3 peoieo sjsm sjepeiu 40115 :j3M$NV This column is presented weekly for the furtherance of historical interest and education by the OREGON HISTORICAL SOCIETY Portland, Oregon need blanching. They are handy for use in mid-winter salads. I Unfortunately, whole tomatoes ! cannot be satisfacorily frozen I Freezing causes them to become soft and mushy. I Summer squash is very diff icult to freeze and get a good pro . duct. If you do undertake a batch jto freeze, use squash that has grown rapidly and is mature, but inot oversize, she says. Use ex treme care in blanching and pro cessing time and follow direc tions for size pieces recom mended. If you're trying out an un familiar product, freeze only a few packages. After a week's storage, sample them to see how family enjoys the food. This way you'll not waste freezer space on foods the family doesn't like, Mrs. Klippstein suggests Individuals and business con cerns of all types come under the law if they buy hay from farmers. Only those who buy hay for their own use do not need to apply for the license and obtain a bond. The minimum bond is $1000 and the department may require a greater amount based on the am ount of hay bought in an aver age month. The bond must be submitted to the department for approval. A hay dealer may operate from as many places as he wishes un der the one license, cost of which is $10. But he needs to list all places of business and agents with the department at time of making license application. Hay buyers coming under the provisions of the law must have the license before they make purchases, whether on a cash or credit basis. Vehicles transport ing such hay must display the new hay dealer's sticker on the windshield. This will be supplied by the department with the li cense. Feed mixers who buy hay for mixing purposes are subject to the license and bonding as well as those who buy from a pro ducer for sale as the "straight goods". Application forms are now be ng printed and will be ready for distribution to applicants in ad vance of the August 20 deadline, the department says. Any inquir ies should be addressed to the state department of agriculture, Flying Tour Set By Governor to Promote Industry Governor Holmes' flying tour to help stimulate area interests and efforts for industrial and business expansion will take to the air September 3 with Eugene Springfield as the first stop. The governor and his develop ment director Julius Jensen are planning the two-a-day barn storming jaunt as an idea-trading program between local groups and the new Department of Plan ning and Development. Details and sites for the meet ings are still being worked out but the flying development team is expected to wing on toToos Bay, Medford, Klamath Falls, Bend, Ontario, Baker and La Grande in the four-day first phase of the tour. Included in the tour will ie the new deputy director of dev elopment, Harry Schenk, Ivan Bloch, Portland industrial con sultant for the department, rep resentatives of press, radio and TV, and the governor's admin istrative assistant for press rela tions Tom Wright. Additional trips to population centers will follow the southern Oregon-eastern Oregon swing in cluding a flight to The Dalles and Pendleton. Albany, Salem, Tillamook, Astoria and sites in the metropolitan Portland area have also been tentatively set. Industrial, business, labor, and civic leaders are being invited to participate in the development meetings to find out the best way areas can accelerate their indus trial and business growth, and how the new department can best assist them. 4-H Club News IONE JOLLY CHEFS The Jolly met at the Chefs cooking club home of Katherine Rea, August 19. The meeting was called to ord er by vice-president, Linda Halv orsen. We discussed whether or not to have a booth at the county fair. It was decided to leave it up to the members who would be here at fair time. The rest of the afternoon was spent working on record books. Katherine and her mother serv ed refreshments after the meeting. Marilyn Morgan, reporter , 0 Mr. ond Mrs. Walter Barqer and son of Gresham, former Heppner residents, were visiting at the W. C. Collins home. division of plant industry, Salem. HOME BUILDING AND ALTERATIONS Designing and Interior Decorating Moderniiing Kitchens our Specialty ONLY THE BEST OF MATERIALS AND WORKMANSHIP- WE'RE PARTICULAR! NO DOWN PAYMENT 36 MONTHS TO PAY Storro Bros. Construction Co. Phone 6-9628; If No Answer Call 6-9106 or 6-9649 Blanch Vegetables Before Freezing For Best Results Oregon State College Blanch ing vegetables before freezing them can spell the difference be tween a tough tasteless product and a fresh flavorful one, accord ing to Mrs. Ruth Klippstein, Ore gon State college extension nu tritionist. Mrs. Klippstein says vege tables must be heated through before being frozen to keep ap petizing "fresh qualities" in home freezers or lockers. Extensive re search has continued to point out the need for blanching, or pre heating process. Blanching or heating vege tables before packing is neces sary to inactivate the enzymes which would otherwise cause un desirable flavor changes in the food. As these enzymes continue to "work", the vegetable loses color, she explains. Research shows that practically every vegetabl3 needs to be blanched before freezing to retain its fresh flavor and color as well as its characteristic texture. Ad ded to this, is an unpleasant fla voralmost "haylike" that un blanched vegetables may acquire during frozen storage. Corn-on-the-cob, currently on the freezing list of Oregon home makers, is an especially good target for proper blanching and cooling techniques. Mrs. Klipp stein points out that corn is blanched to inactivate natural enzymes. Unless these enzymes are killed, they will cause a "cob by" flavored product after a short storage period. The texture of the corn also suffers. She recom mends that homemakers close ly follow the time tables for blanching. Corn should be cooled in ice water for at least 10 minutes and more time should be allowed If the cob is still not cold. When corn is cooled and drained well,! each ear should be wrapped sep arately in foil For barbecueing later, let the corn thaw in the un opened package. To prepare whole-kernel corn for freezing, blanch on the cob, cool, then remove the kernels. This helps the corn retain its juiciness. Blanching time is ab out half as long as for corn-on-the-cob. Here are some other important points Mrs. Klippstein makes on freezine: : i Whole green peppers do not ' usually product a satisfactory! frozen product unless blanched. I However, green peppers, if cut In small salad size pieces and pack- . aged in small quantities do not ENJOY YOUR VACATION mmm MORE! BE PROTECTED WITH TRAVEL ACCIDENT AND TRAVEL BAGGAGE INSURANCE You can have Dual Insurance protection for any period from 3 days to 180 days for such a small cost it Is silly to be without it on your vacation trip. Your Travel Accident policy will provide from 55.000 to $50,000 accidental death benefits and also gives you medical cost coverage. 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