Nappanee Advance-News, Volume 134, Number 27, Nappanee, Elkhart County, 2 July 2015 — Page 4

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Advance News • Thursday, July 2, 2015

Poison hemlock is easy to spot in local Indiana areas

Along the ditch- n es, railroad tracks, fencerows, grass pastures, hay fields, and other open spaces in our community, you are likely to see poison hemlock in bloom this week.

Poison hemlock is a biennial plant. This means that it lives its life over two years. In the first year, poison hemlock goes through vegetative growth mostly unnoticed. In the second year, it will produce small white flowers arranged in umbrella-like clusters, similar to wild carrot. It is in the second year, when it bolts and flowers that it tends to catch the eye. Poison hemlock is similar in appearance to wild carrot and other members of the parsley family. It has hairless hollow stalks with purple blotches. It can get quite tall, sometimes up to 8 feet or higher. It produces many umbrella-shaped flow er clusters in an open and branching inflorescence. In contrast, wild carrot has one dense flower cluster on a narrow, hairy stem, usually with one small purple flower in the center of the white flower cluster, and is usually 3 feet tall or less. Poison hemlock starts growing in the springtime, producing flowers in late spring, while wild carrot produces flowers later in the summer. The easiest way to tell the two plants apart is that poison hemlock will have purple spots or blotches on its smooth (hairless) ridged stems while wild carrot will usually have a covering of hairs. Poison hemlock is acutely toxic to people and animals, with symptoms appearing 20 minutes to three hours after ingestion. All parts of the plant are poisonous and even the dead canes remain toxic for up to three years. The amount of toxin varies and tends to be higher in sunny areas. Young

Food preservation techniques recommend by the USDA

Everyday there are new discoveries in food science. As a result there are changes in food preservation guidelines by the United States Department of Agriculture, USDA. According to Mary Ann Lienhart Cross, Extension Educator in Health & Human Sciences, the entire Purdue Extension "Let's Preserve" series of eighteen publications has been updated. The publications are from the basics of home canning, freezing, drying, jam and jelly making, pickling and more. When it comes to freezing most vegetables and fruits need some form of pretreatment before freezing. Safe canning of most high acid foods such as fruits and tomatoes is completed in a water bath canner at 212°F. When canning any kind of meat or vegetable, which is low acid, it must be done in a pressure canner. It is important that the temperature reaches 240° F in order to kill Clostridium Botulinum spores. The spores (tan live in a temperature of 212°F (water boiling). When canning only standard canning jars should be used and they can be reused as long as the top edge is free of nicks or cracks. The canning lids should never be reused for canning but the screw bands can be reused unless they become rusty, then they should

Extension intern arrives in Elkhart County

ELKHART COUNTY Purdue University Cooperative Extension Service, Elkhart County wel-

Continuous Publication Since 1879 Advance News Serving Nqppqrwg It Wqfcqruw I Published WMkly • (USPS 370-960) Periodical postage paid in Nappanee, IN 46550 POSTMASTER: Please send address corrections to P.O. Box 220, Plymouth, IN 46563 v Managing Edtor Diona Eskew Marketing Director Cindy Stockton Sports Edßor James Neil Costello Productton/IT Manager Greg Hildebrand Business Manager Michele Louderback ) Sales Consultants Angi Rodriguez Lori Ryan I I Classllled Ads Ts through Fnday, 8 a.m. to 5 p m. All classifieds must be pre-paid. Deadline: Monday at 11:30 a.m. I * | Advertising Call Angi Rodriguez or Lori Ryan at 1-800-933-0356 for rate information or to place an ad. Deadline: Thursday at 5 p.m. Legnl Notions Deadl ' ne: Wednesday at 5 p.m. (Week prior) KuhSCPlntlnnt Annual subscription price (52 issues) OHUSU'iptlUlli js S2B in - state and $36 out-of-state To renew or start a new subscription, or to solve delivery problems, call the Circulation Department at 1-800-933-0356. Email news items and photos to 1 [email protected], or drop them off at the Bremen office, 126 E. Plymouth * I St. For possible story ideas, contact , our Nappanee office at 574-546-294 f or cell, 574-209-0704. | Deadline: Friday at noon. Publisher reserves the right to reject, edit or cancel any advertising at any time without liability. Publisher’s liability for error is limited to the amount paid for advertising.

Extension Tips By Jeff Burbrink

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be replaced. In the process of canning it is important to remember to ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. A small amount of sugar can be added to offset the acidic taste. The latest research from USDA about canning com has found that com should not be canned in a boiling water bath. To reach a hot enough temperature com must be processed in a pressure canner to prevent foodborne bacteria from growing. When canning jams and jellies the USDA recommends a boiling water canning process for all cooked jelly, jam, and fnlit spreads. The outdated practices of using paraffin, open kettle, and inverting jars after filling risk bacterial, mold, and yeast growth in the

comes a new summer intern. Katie Campbell 1 will be working in the Extension office this summer: Katie

Opinion

leaves in the spring are the most toxic and the root the least toxic. The fruit (seed) is most dangerous in the fall. For both people and animals, quick treatment can reverse the harm and typically, there are not noticeable aftereffects. Eating the plant is the main danger, but it is also toxic to the skin and respiratory system. When digging or mowing large amounts of poison hemlock, it is best to wear gloves and a mask or take frequent breaks to avoid becoming ill. Individuals can have reactions when pulling plants due toxins absorbed into the skin. There have been cases of poisoning documented when children use the hollow stalk as a peashooter. Lethal doses can be small, so it is important not to let animals graze or feed on poison hemlock. In the case of horses, 4 to 5 pounds of the leaves may be lethal. One to 2 pounds can be lethal for cattle and only 4 to 8 ounces for sheep. Young animals are more susceptible. Symptoms start with a nervous stimulation and can progresses in 2 to 3 hours later into respiratory paralysis. In rare cases, the animal may have convulsions. Other symptoms include bloating, poor coordination, intestinal irritation, dilation of pupils, rapid and weak pulse, loss of appetite, salivation, and blue coloration about the mouth. Ingestion of poison hemlock in days 55 to 75 of gestation may result in birth defects. The typical symptoms for humans include dilation of the Eupils, dizziness, and trembling followed by slowing of the eartbeat, paralysis of the central nervous system, muscle paralysis, and death due to respiratory failure. Control of poison hemlock in grass pastures is more effective in the first year of its life cycle. In a grassy area, herbicides such as 2,4-D, Banvel / Clarity (dicamba), or mixtures of 2,4-D and triclopyr (Crossbow, Garlon, etc.) provide control. However, be aware that these herbicides will damage or kill any broadleaf plants. Spot treatments of glyphosate products (Glyphomax Plus, Roundup, Touchdown, etc.) will also control poison hem-

Food and Nutrition By Mary Ann Lienhart Cross

will be working with the Extension Educators in the fields of Agriculture and Natural Resources, Health and Human Sciences, 4-H Youth Development,, and Economic and Community Development in order to gain a broad understanding of Extension's role in communities throughout Indiana. She will assist with pro-

119 Nappanee Legate NOTICE OF ADMINISTRATION Estate No. 20C01-1506-ES-045 In Elkhart Circuit Court of Elkhart County, Indiana. Notice is hereby given that STACY W- CARTER and SHELLEY R. BOND were on the 22nd day of JUNE, 2015, appointed CO-Executors of the estate of DIANE K. CARTER, deceased, who died on the 4th day of June, 2015. All persons who have claims against this estate, whether or not now due, must file the claim in the office of the clerk of this court/ within three (3) months form the date of the first publication of this notice or / within nine (9) months after the decedent’s death, whichever is earlier, or the claims will be forever barred. Dated at Goshen, Indiana, this 22nd day of June, 2015. Wendy Hudson Clerk of Elkhart Circuit Court for Elkhart County, Indiana Christopher G. Walter Attorney July 2,9, 2015 AN6298 hspaxlp

STATE OF INDIANA IN THE ELKHART CIRCUIT COURT COUNTY OF ELKHART 2015 TERM CAUSE NO. 20C01-1505-ES-00035 IN RE: THE ESTATE OF KATHRYN M. BRIDENSTINE NOTICE OF ADMINISTRATION

product and are not recommended. To prevent bacteria growth when pickling it is important to know the level of acidity in a pickled product, not only is it important for safety as well as taste and texture. Do not alter vinegar, food, or water proportions in a recipe or use vinegar with unknown acidity. Use only recipes with tested proportions of ingredients. There must be a minimum, uniform level of aqid throughout the mixed product to prevent the growth of botulinum bacteria. If canning meat the best type of meat to use is lean meat. Make sure to take the time to remove the fat ahd cube or chunk the meat into smaller pieces. If canning wild game with a strong game flavor soak the meat in a brine bath (1 teaspoon salt per quart) for one hour before canning. For copies of the "Let's Preserve" publications visit your Extension Office or for copies you can visit the Purdue Educational Store, the website is https://mdc.itap.purdue.edu/ under the tab Food and Nutrition, search for more publications on Food Preservation. Food preservation questions may be directed to Mary Ann Lienhart Cross at 574-533-0554 or by email lienhart® purdue.edu.

gram planning, implementation and evaluation. As part of Katie's internship responsibilities, she will 1 work with County Extension Director, Mary Ann Lienhart Cross, and Educators in the office to develop an educational project that may be used in future Extension efforts to benefit Elkhart County.

119 Nappanee Legate Notice is hereby given that on the Bth day of May, 2015, Danny R. Bridenstine was appointed Personal Representative of the Estate of Kathryn Bridenstine, deceased, who died on the 7th day of August, 2002. All persons having claims against this estate, whether or not now due, must file the claim in the office of the Clerk of this Court within three (3) months from the date of the first publication of this notice, or within nine (9) months after the decedent's death, whichever is earlier, or the claims will be forever barred>Dated at Goshen, Indiana, this 14th day of May, 2015. Wendy Hudson Clerk, Elkhart Circuit Court Timi S. Sloat, #25800-20 KINDIG & SLOAT, PC Attorney for the Estate —- P.O. Box 31 102 Heritage Parkway Nappanee, Indiana 46550-0031 (574) 773-7996. June 25. July 2, 2015 AN5649 hspaxlp

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Poison hemlock, seen above, can easily be confused with wild carrot plants. lock, but be aware that this will also damage any desired vegetation immediately surrounding the target plant. Always read and follow labels when using herbicides. We are also seeing more poison hemlock in no-till com and soybeans in the community. Some good references include Purdue publication www.btny.purdue.edu/ WeedScience/2003/Articles/PHemlocko3.pdf or the USDA Poisonous Plant website www.ars.usda.gov/Research/ docs.htm?docid=997s.

Microwave blues

We take this modern technological world for granted and sometimes we don't remember how the cavemen write letters instead of sending texts and

threw a ball around instead of sitting hunched over their tablet. Many people actually drove cars instead of whirling around virtual racetracks on their computers. Well, it got pretty primeval around the Ramirez household for a couple of weeks there when our microwave quit on us and we had to cook dinner by spearing the meat on a spit and searing it over an open flame. Or at least it felt that way when the dam thing would run for three seconds, then stop every time. Now I don't know nothing about fixing appliances. The only thing I could ever fix was our TV, and that was in the old days, when there were all these tubes that gathered dust then burned brightly, causing an odd singed sfhell.® Ja those days when the picture wasn't too good you'd whack it on the side until one of those hot burning tubes would reconnect and suddenly the picture came in crystal clear, or at least as crystal clear as that grainy black and white world allowed. The other solution when we kids and the TV didn't work was go outside and play all day. But I had a feeling neither of those things would work on the microwave. So I thought about calling someone to repair it. The problem was that right before Christmas the IRS decided to redefine the way ministers paid their insurance and the result was that I was able to make a larger donation to the United States government than I'd budgeted for. Now I'm all for supporting causes I believe in, like the United States, and by and large they do good work, but I like to be notified in advance before making large donations to the U.S. Treasury, but the folks down in D.C. don't share my viewpoint, so I found myself temporarily stuck, what with another set of quarterly installments due, so my wife Jennie and I decided to wait for a few weeks to get it fixes. Talk about going back to the Dark Ages! Believe you me, Medieval Times were not all about jousting and creaking armor and dragons setting .fire to the village and hiring someone to carry your clubs around the golf course because who's going to walk the whole way instead of driving cart. No, I had to do like in those ancient days. When I took some barbecued pork loin out of the fridge I actually had to cook it in a pan over an open flame on the top of the stove. Sure, I know what pans are for. I make myself an omelet almost every morning. But reheating something in a pan means having to stir it some so it doesn't scorch and stick to the sides. It means opening a can of beans and stirring them too while they heat instead of sprinkling cheese on top of them cold and nuking them for a couple minutes. It means no, I can't go on. The worst was when Jennie decided she was in the mood for popcorn and then realized the only thing we had in the house was, yes, microwave popcorn. OK. Long story short. Our microwave was finally repaired. Life got back to normal. We're back in the 21st century. Now just pray the wireless never goes out. Frank Ramirez is the Senior Pastor of the Union Center Church of the Brethren.

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County Road Seven By Frank Ramirez