The Mail-Journal, Volume 23, Number 15, Milford, Kosciusko County, 9 April 1986 — Page 16
THE MAIL-JOURNAL — Wed., April 9,1986
16
Growing better plants
Home gardeners benefit from the experience of professional growers who use hundreds of millions of Jiffy Pots and Jiffy Strips each year to produce stronger, more vigorous plants. The same benefits apply whether a grower is starting just a few plants or many. Filled with a good soil mix, such as Jiffy Mix, Jiffy Pots and Strips provide an ideal environment for vigorous
JDaSH r i inifDiiM | SESQUICENTENNIAL ■ ’"W" AND ONE M |LE FUN RUN/WALK The Big Boulder Dash 10K and One Mile The races begin and end af~the,Big Boulder Golf Course Fun Run/Walk are held in conjunction north of Milford on SR 15. The mostly flat course covers with the 1986 Milford Sesquicentennial Milford country roads and streets, celebration.
■ START TIME: 9:00 A.M. ■ START AREA: Big Boulder Golf Course, SR 15 North Os Milford ■ PRE-REGISTRATION ENTRY DEADLINE: Monday, April 14 ■ ENTRY FEE: Pre Registration $6.00 Race Day SB.OO Non-Refundable
ENTRY FORM Name Sex Address , .— —— City— State Zip Date Os Birth7 Aprill 9, I Will Be Years Old RACE CATEGORIES MEN 10K . MAH FORM AND CHECK TO: ADULT T-SHIRT SIZE One Mile Fun Run/Walk 14 & Under Q 30 . 34 Big Boulder Dash Medium WOMEN 10K 15-19 35-39 R.R. 1, Box 154 Large Q 15-19 L! 40-49 25-29 -• 45-49 Phone: (Both Races) ALL CONTESTANTS MUST SIGN THE WAIVER, ALSO PARENTS IF YOU ARE UNDER 18 YEARS OF AGE The undersigned waives all rights and claims against the individuals, committee members, and officials sponsoring or working on The Big Boulder Dash and landowners whose land borders the Road Race course, both individually and severally and acknowledges the above individuals and landowners assume no responsibility for accidents’’injuries or loss of equipment prior to. during or after the event. Signed — Parent's Signature If Above Is Under 18 Tears Os Age:-
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growth. Roots grow through the pot walls which provide natural air pruning and now both Jiffy Pots and Jiffy Strips have holes in the bottom for better drainage. The entire plant, pot and all, can be planted, which virtually eliminates transplanting shock. As a result, vegetables produce days sooner, flowers bloom earlier Jiffy Pots available in these
■ /All Entrants Will Receive A Specially Designed T-Shirt Featuring The Milford Sesquicentennial Logo ■ Mile Markers ■ Split Times At One, Two And Four Miles ■ Awards To Top Three Positions In Each Age Group (10K Only) ■ Special Award To First Man And Woman Finisher In Both Races ■ Make Checks Payable To Big Boulder Dash ■ Restroom Facilities Available ■ Aid Stations On Course And Refreshments At Finish
sizes: 2¥<-inch round pots; 2V<-inch square pots; 3-inch round pots; 3-inch square pots; and 4-inch round pots. Jiffy Strips are available in 1%-inch square pots and 2¥4-inch square pots. Widely distributed, Jiffy Pots and Jiffy Strips will be found in garden centers, nurseries, and mass market outlets, wherever garden products are sold.
Betty Jean Deahl: Art is priceless
By MARK HUFFMAN Staff Writer Subscribing to the philosophy that you can’t put a price on art, Betty Jean Deahl has entered her fourth decade of applying strokes to canvas. “I enjoy having other people appreciate and enjoy my paintings, if I can give some happiness to others while getting them to better appreciate the beauty around us (through my paintings) then I will have accomplished my purpose,” Deahl said, revealing her love of art. Profile That love developed for Deahl while watching her mother grasp the brush. “My mother was a selftaught artist, therefore I naturally became interested in painting,” she remembered. While the majority of that painting involves still-life the Syracuse resident also enjoys portraiture. Working with water colors and oil paint, Deahl struggles to approximate the number of paintings she’s done. “I would guess several hundred, but that would probably be low.” Receiving encouragement from Arthur Sprunger, her first art teacher at Goshen High School, Deahl "dabbled” in the field before taking a serious approach in the 19505. “Before that I didn’t really take it seriously,” she said, adding, “My mother died while I was a junior in high school so I lost a lot of the encouragement that I would’ve had.” Reflecting back on her mother’s “natural talent and desire,” Deahl downplays her own dedication to the field. “I should devote more time to painting than I do,” she commented. “A person should paint at least three hours a day to show improvement — its just like playing the piano. If you don’t keep playing your fingers get stiff and you can’t paint as well." While Deahl has admittidly interrupted her “career” in painting more than once, her fingers suffer from no stiffness if her paintings are to serve evidence.
Common science
The chemistry of biscuits
By JOE JEFFERS, PH D. Everyone has eaten good biscuits — light, flaky, beautiful enough to adorn the over of a Betty Crocker cookbook. Everyone has also been aced with those other biscuits, some like rocks, some like rubber balls. What does it take to make a good biscuit? In the hands of some folks it’s an art; for everybody it’s science. Read on. Moses the unleavened bread, a flat, chewy concoction that did not contain the ingredient that makes breads light. What makes breads light? Two things, a gas to make the dough rise and a structure to trap the gas. Moses’ bread had the structure, but there was
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nothing to generate the gas. Leaven was missing. Yeast is used to provide leaven. As the yeast grow they convert sugar or starch to carbon dioxide and ethyl alcohol. The carbon dioxide (CO 2 ) is a gas and makes the dough rise. Modern breads an rolls, of course, are made using yeast. The structure that traps the CO, develops from a couple of proteins found in wheat flour. Gliadin becomes gluey when it soaks up water; glutenin becomes rubbery. Neither of these qualities would seem attractive to a bread maker. However, if glia din and glutenin are forced together as they take up water, they form gluten, a
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Studying under such notable instructors as Harriet Monteith in Elkhart, Jim Borden, Ed Herman, Joseph Wrobel, and Harold Zisla at the South Bend Art Center, and Valfred Thelin at the Indianapolis Art League, Deahl has enveloped a style based on a conglomeration of others as well as herself. “I haven’t tried to copy anyone, I’ve just taken their advice and mixed it while keeping a style of my own,” she said, adding, “Sometimes I’ll really get into a painting and sometimes I’ll have to struggle with it.” Grew Up On Apple Orchards With easy-listening music echoing around her while she paints, Deahl uses the medium for enjoyment and relaxation more than anything else. “I don’t paint to make money, if I see something that intrigues me because of texture, extraordinary lines or color, then I’ll paint it.” Growing up as a Kercher before taking on the Deahl name, which meant living on the family’s well-known apple orchards in Goshen, Deahl has inevitably been “intrigued” by apples since walking between the lines of trees at the age of 4. Shades of the apple orchards can still be seen in a painting placed in a workshop across from the couple’s lakeside home in Syracuse. “It’s one of my favorite paintings,” she remarked, adding, “I also like to paint geraniums and glass objects.” Many of those subjects can be found on shelves in the specially built workshop, which had its beginning in 1975 when Deahl and her husband of 33 years, Robert, decided to design a special place to house their expanding hobbies. "Robert carves wood so we built a studio, with one half reserved for my paintings, art books, materials, props and other things and the other half used for his carving tools and such,” she said, adding with a chuckle, "Somehow my things still flow over into my husband's half.” Despite the measures to accommodate her "hobby-career,” the mother of one and grandmother to two still scorns the idea of becoming a well-known painter. Nevertheless, she has become known in the Syracuse area for her time consuming hobby since staking a claim in 1963, winning several awards from juried shows and belonging to such organizations as the Hoosier Art Salon, St. Joseph Water-
combination of the two that has just the right amount of cohesiveness and elasticity. As a result the dough holds together, yet it can stretch and expand. Gluten is formed by kneading the dough. If it is not kneaded enough, too little gluten will form and the dough will be difficult to handle. It will tear easily and stick to anything. If it is kneaded too long, too much gluten will form and the dough will become rubbery. The tendency to form too much gluten is controlled by adding an antirubber ingredient — shortening. Shortening is a fat that coats strands of gluten, waterproofing them, thus preventing their continued growth, it “shortens’’ the average gluten strand and makes the dough more manageable. This elastic structure traps CO- as the yeast ferments, causing the dough to rise. There is only one problem with this process. It takes time. Two hours or more are required for the dough to rise, be punched down to sub-divide the gas cells and rise again. When that kind of time is not available, quick breads fill the void. There is where biscuits come in. Instead of using a biological leavening like yeast, a chemical leavening is needed. Baking soda, sodium bicarbonate, gives off CO 2 when it is heated. It does not produce good biscuits, however, because it is too stable. It doesn’t decompose soon enough. As a result the dough is setting by the time the temperature is high enough to release much CO 2 sooner. In this case sodium bicarbonate is a base or alkali that is neutralized
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by an acid, giving off CO, and water. As long a‘s the materials remain dry, there is no reaction. Corn starch is added as a filler to absorb moisture and increase the shelf life of the baking powder. Most baking powders actually contain two acids, one that reacts with sodium bicarbonate at room temperature (calcium acid phosphate) and another that reacts in the oven (sodium aluminum sulfate). Biscuit dough is kneaded slightly to form just enough gluten so it will roll without tearing and form into layers. Each layer has gluten coated with fat. As the biscuits bake, the fat layer melts. Water vaporizes into steam and the dough separates into flakes. Couple that with the action of CO 2 and beautiful, light biscuits result. Bring on the butter and jam br gravy. Let’s take a closer look at this biscuit chemistry. Any acid will cause baking soda to release CO 2 . In fact many biscuit recipes use reduced amounts of baking powder while adding baking soda and an acid ingredient like buttermilk. To demonstrate the ability so the acid materials to neutralize sodium bicarbonate and release CO,, conduct the .following kitchen experiments. Add a teaspoon of baking powder to a glass of water. Notice the speed at which the bubbles are released. Now add one teaspoon of baking soda to each of six glasses of water. Stir to dissolve.
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color Society, Elkhart Art League, Lakeland Art Association, and the Indianapolis Art League. While her ribbons are almost hidden among the several props, awaiting their turn to be transformed to canvas, Deahl’s smile reveals the enjoyment, rather than labor, which helped win them — something you can't put a price on. I I I IW* I II 111 HI * 1 ART APPRECIATION - Betty Jean Deahl displays one of several paintings she’s done at her workshop at Ogden Island on Lake Wawasee. The Syracuse resident has won several awards for her hobby, which has landed her in several art associations.
Notice of any bubbles (CO 2 ) are forming in the water. To one glass add cream of tartar; to another add vinegar. Similarly add to the other glasses lemon juice, apple juice and honey. All of these are acidic enough to cause CO 2 to form. Do they all cause bubble formation at the same speed? Warm the sixth glass so solution in a saucepan to see if heat will cause CO, to be released. Since some bubbles will form from heating just water, you may wish to heat a second sauce pan containing water for comparison. As you can see from the baking powder solution, a steady, gentle release of CO 2 is desirable for biscuits. From the experiments above, if you were out of baking powder, what ingredient could you substitute for it? The kitchen is a wonderful laboratory for learning about chemistry Additional inside views of the chemistry of cooking ean be found in THE COOKBOOK DECODER OR CULINARY ALCHEMY EXPLAINED by Arthur E. Grosser < Beaufort Books. New York). Ask your library or bookstore to Order it. Bon appetit! Island In Lake Huron there’s an island called Manitouin Island. On it is a lake, Manitou Lake. In that lake are several islands. First directory The first telephone directory was issued by the New Haven Connecticut Telephone Company in 1878. It listed the names of 50 subscribers.