The Sidney herald., 1962-10-31
from your
County Extension Agents

don't use any of these materials
on COWS that are being MIXED.
Pick a warm day so the cattle
will be sure to dry off after
spraying, and apply sprays with
a power sprayer at $50 to 400
pounds pressure and thoroughly
soak the hair to the skin on all
parts Of the animal. Follow the
manufacturers directions in mix
ing the spray.
If a dust is used, apply it liber-
ally over the back, shoulders, and
around the base of the tail. Use
a stiff brush and rub the dust
well into the hair. Be sure
ample dust is applied above the
rear of the udder and on the
brisket.
Further information on lice
control may be obtained from
the County Extension Office.
Diammonium Phosphate
in Feeding
To determine the value of dia-
mmonium phosphate as a source
of nitrogen and phosphorus in
cattle fattening rations when COM
bined with soybean meal or SAT-
flower meal, the Montana Agri-
cultural Experiment Station is
feeding 80 Hereford heifers on 4
levels of phosphorus.
a nFnnrarr ra.nrA -, AZ. -
pertinent vas given at the recent
Cattle Feeders Day at Montana
State College.
The grain portion of the ration
consists of 100 steam rolled bar
ley, 20% dried molasseS beet pulp
and 1919 safflower hulls. In addi-
ton, the heifers are fed two
pounds daily of a 200 protein
supplement containing either dia-
mmonium phosphate or urea fed
in combination with safflower or
soybean meal. Vitamin A was adj
ded to supply 10000 units per
pound of feed. No hay has been
fed since the 18th day.
AT the end of "a days of the
trials, the heifers on the diammo-
mum phosphate-safflower COM
bination were making a daily gain
of 3.24 pounds and those on the
diammonium phosphate-soybean
meal yer gaining 2.94 pounds
daily. Heifers on the urea-safflow-
er combination were gaining 3.01
pounds daily and those on the
urea-soybean meal were gaining
2.95 pounds daily.
Cooking of Wild Game
The homemaker is now faced
with the decision of how to pre-
pare the meat of the game that
has been brought into the home.
The rules used for modern meat
cookery should be applied to game
meats. The rules are few and easy
to follow.
l. Cook at moderate heat al
ways, for juicy, tender, evenly
cooked meat.
2. Vary the cooking method ac-
cording to natural tenderness and
flavor. There are two methods of
cooking meat = dry heat such as
roasting, broiling and frying, and
moist heat such as 5raising, stew
ing and pressure cooking. Dry
heat is used for cooking the nat
urally tender pieces while moist
heat helps soften the connective
tissue of the tougher section.
The flavor of game meats is
usually rather distinctive. 1t is
not well liked by some people.
Seasoning is very important in
the cooking of game as it a help
mask an Objectionable flavor,
bring out or enhance desirable
flavor, and add variety to meals.
This is the homemaker's oppor-
tunity to experiment with herbs
and spices.
Some flavor ideas are garlic,
pork drippings, sweet or sour
cream, brown sugar, parsley but
ter, currant or mint jelly, barbe-
cue sauce, sage and curry pow
der.
Any of your meat recipes can
be used for game meats.
Using October's Plentiful Food
rs this a cooking apple or an
eating apple?" The answer is Of
ten a matter of personal p~referen-
&c, although in some instances
there is a distinction. The us.
Department Of Agriculture, which
has designated apples as one of