The Valley - January 2011

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Serving Mifflin County and the surrounding area.

The Valley A free newspaper dedicated to agriculture, self-reliance, and modern homesteading.

Volume 2, No. 1

Complimentary

The Valley, January 2011

Holiday Hangover-Time to Start Anew

I am sure by now the biggest percentage of us that made a resolution under less than ideal circumstances on New Years Eve, have either forgotten about them, or are still procrastinating about when you are REALLY going to start. Another week or two, and they will be put in the back of the closet in our mind and forgotten.

Whether it be smoking, drinking, losing weight, working out, or a host of other popular resolution ideas, the fact is, that those vices are something you have to be ready to kick, and putting yourself through an exhausting exercise regimen is nothing to look fondly toward when it is time to actually do it. So what, you ask? How about designing a program for yourself that you can work at your own speed, success can be seen in savings in your pocket, and a sense of liberation in your heart.

It isn’t a quick program that you suffer through and reach a goal either. It becomes a lifestyle that pays huge dividends, it makes you feel like a success, gives you a lot more control over your life, and how you react to outside influences. It is actually insuring yourself, with your own efforts, and all it costs you is a little thinking, a minimal outlay of resources, and some of your time.

What is it? Starting a program toward self-reliance. Now before you say “I am no survivalist, I can’t be that extreme, I can’t live like a Neanderthal!”

RELAX!

Being self-reliant doesn’t mean you have to do it all at once.

You don’t have to sell your house, move to the woods, heat with wood, kill your own food, and study by candle light.

Everyone has their own idea of what they want as a goal toward being self-reliant. Some folks do indeed see it as moving

back in time and going whole hog, but you know what? Most, not all. But, most set their sights too high and fail, making the whole experience something to be disgusted over, and so the idea is tucked away never to see the light of day ever again. And, this person falls in line and becomes another societal sheep. If anything happens of a negative nature, these people look for someone to bail them out, someone else to save their butt, or have a total breakdown and become another liability of society.

Self-reliance can be as simple as putting in a garden to a person that has always bought their veggies at the store. It can be building a chicken coop and putting a half dozen or more laying chickens in,

and providing yourself with your own eggs. It could be learning to can your own food so as to take advantage of quantity discounts at the store or a garden’s bounty, or free veggies from the neighbor who planted too many tomatoes. I was guilty as charged of that this year, and surprisingly, I had a hard time giving produce away. Why is that? Because most people don’t know how, won’t take the time, or don’t have the necessary equipment and knowledge to preserve the excess for leaner times. We have all bought into the easy-wayout thinking somehow that there is something more important that we should be doing with our time than providing food for ourselves.

I don’t know about you, but I like to eat, and all of us have to in or-

der to survive, so really, is that afternoon at the beach, or trip to the store, more important than providing for yourself? If you answered yes, I feel bad for you, because if something drastic ever should happen to our economy, you may be the first to cry for a bailout, or much worse—perish. What if you should lose your job—wouldn’t it be easier to make it through the hard times with a couple years worth of canned goods stored in your cellar? If anyone thinks that this isn’t a savings, just add up what you spend at the grocery store every week. There are a host of ideas within our pages every month to help you along this path, and it doesn’t have to be all at once. Institute a few of them and work them until they become

second nature, then move on to another.

We started making our own laundry soap 8 months ago, the recipe was featured in The Valley November 2010 Vol.1 No. 1. It is a serious relief not having to spend $15 or so every month for laundry soap, we now make our own and save over $180 per year, just one step toward more self-reliance. This is what I mean about achievable goals. Once you start making changes and doing more for yourself, it will become routine. Then as your confidence, and desire to save more and do more for yourself grows, you will naturally start looking at other aspects of your life to change and take control. I must add a little disclaimer here before going any further.

“Each little success becomes exponentially addictive. It’s like Scrooge after the spirits visited.

You try, you succeed, you get happy...you try bigger, you succeed bigger, you get happier ,,, and on and on it goes.”

We started our journey several years ago. It was small at first. We enlarged the garden and made sure we used what we grew. We insulated to avoid losing heat through the walls.

We replaced some windows that were 100 years old and useless at preventing drafts. We switched a lot of our light bulbs to CFLs (or Compact Fluorescents) not that I like them better, I don’t, I just like keeping more of my money in my pocket. We learned to can, and we do have several years worth of great tasting wholesome food on home made shelves that line the basement walls.

Canned food is the original fast food. If nothing was taken out to thaw, or we need to feed a crew

Continued on page 19

The Valley, January 2011

In this Issue Contributing Writers Adventures in Homesteading --Dave and Ginger Striker Woods, Water and Wildlife --Bob Sleigh Roads Less Traveled --Lynn Persing Understanding the Constitution --Dave Molek Thots on...

--Lydia Adventures on Our Nourishing Journey --Sue Burns LZ Swanson --Shawn Swanson Grosze Thal Nachbaren --Jeptha I. Yoder Looking Out My Back Door --Mary Anna Chenoweth The Mushroom Guy --Bob Sleigh Ask Julie Mac --Julie MacConnell Modern Energy and Alternate Heating --Curt Bierly Frugal Living Tips --Laurie Lowe Recipes, Crafts and Gift Ideas --Debra Kulp Memories of a Dairy Princess --Rebecca Harrop More Frugal Living --Rick Hanson The Chicken AND the Egg! --Mike Flanagan Homeschooling on the Homestead --Andy Weller Veterinary Clinic --Dr. Joe Ewaskiewicz Frank About Business --Frank Cunningham

Contact Info Editor/Publisher Wayne Stottlar

The Valley PO Box 41 Yeagertown, PA 17099 (717) 363-1550 E-mail: thevalleynewspaper@gmail.com Web: www.thevalleynewspaper.com

Editor’s Corner

A New Year! Another chance at becoming who you want, another chance to improve yourself, another chance to turn the page and “Start Anew.”

Even though our fledgling publication is only three months old, we continue to improve, and expand. This month, due to several new contributing writers joining the staff and new advertisers who are supporting our mission coming on board, we are stuffed to the gills with good info. I am as overwhelmed as I am shocked at how fast we are growing, and at how wonderful God’s blessings are if one will open his heart to accept them. Our mailbox is continually filled with well wishes and thanks for bringing The Valley to our readers. We are humbled beyond words at your kindness.

This month, six more writers have joined The Valley staff and we couldn’t be happier. With the addition of these six writers, we now feel we have filled in those places that were missing from our original vision for the publication.

Frank Cunningham joins us from the business world. Frank is a business consultant from Milroy who has a BBA from Brooklyn College and formerly wrote a column for the Snyder County Times before moving to this area. Frank will take the new entrepreneur on the journey of starting their own business step-by-step. He will also answer questions submitted to The Valley by new start-up businesses and established businesses alike.

Dr. Joe Ewaskiewicz along with his wife, Dr. Beth, operate Penns Valley Veterinary Clinic, and he joins us on his own page dealing with animal health. Joe will write about issues dealing with both family pets as well as farm livestock and animals typically found on the homestead. His first article for The Valley deals with a very important disease that is affecting both our animals and us humans! The information he provides should be spread far and wide. As a survivor of third stage Lyme back in 1996, and still suffering the lingering effects to this day, I only wish I had this useful information when I was stricken with the disease, and due to ignorance, didn’t see a doctor when it could have been easily treated.

Mike Flanagan is a homesteader from Williamsport with a particular insight on chickens.

Mike started with just a half dozen school project chickens and now has turned his 1/4 acre into an egg

and chicken factory. With a love for his subject matter, Mike will give each of us the knowledge we need to start keeping our own birds and experiencing the goodness of delicious fresh eggs and our own home-raised chickens.

Andy Weller is a homesteader who hails from the state of Arizona. Andy and his family homestead in the southern area town of Vail, and Andy is going to write about a subject that many of us wonder about, and because of a scarcity of information on the subject, fail to take it any further than a thought.

Homeschooling is a subject that I believe is of particular interest to not only homesteaders, but just about anyone that is interested in giving their children a quality education that reflects the parent’s values and morals. Andy will dispel the myths repeated over and over by those people who, for whatever reason, are against home schooling. Once again, with this information I may have been able to avoid the indoctrination of the government schools on my own children. I have nothing against teachers, most are there for the right reasons, but because of government forced curriculum, they can’t provide the kind of education most parents wish for their children.

Our Frugal Living column is going to be brought to us by Laurie Lowe. Laurie is a homesteader from the far northern reaches of North Dakota, Brrrrrr. When we were talking about harvesting the final few items in our gardens here in The Valley, Laurie was already firing up the woodstove and shoveling snow!

In fact, while we were complaining about our first hard frost of the year, she woke up to -11. Hardy people those dwellers of the arctic region, but they also know how to stretch a dollar when necessary in order to buy more heat in whatever form they use. So Laurie will be bringing us money saving ideas across a wide range subjects

Another Frugal Living column with

a downeast flair will be brought to us by Rick Hanson. Rick is a homesteader from central Maine, also an area that experiences harsh winters. The nine months of winter does not affect Rick’s sense of humor though. Join him in his column for useful, money-saving ideas and also sometimes comical commentary on life downeast, like only a Mainer can.

We can also look forward to more submissions from Mifflin County’s Dairy Princess, Rebecca Harrop as she relates her memories of life on the farm growing up, and of her time as Dairy Princess.

Debra Kulp will bring us more delicious recipes as well as craft and gift ideas.

We will also be stuffed with articles from our veteran writers across a broad spectrum of subjects, so there is something for everyone in The Valley.

Please take advantage of the wealth of knowledge provided

by Julie Mac, our resident food preservation guru, as so many already have. Submit your letters with questions about canning, dehydrating, and storing food that may be needed to get us through possible hard times ahead.

Lastly, thank you all for your letters and encouragement.

We couldn’t do this without our advertisers and you the reader.

Please support your neighbor and buy local; if we all help each other, we will get through anything that comes our way in the future.

—Wayne a

The Valley, January 2011

Frugal Living Tips

by Laurie Lowe

VERSATILE VINEGAR As I walk down the household cleaning isle at the store, I am amazed and sometimes confused at all the different products. Using vinegar to replace many of these cleaning items is not only economical, but will also free up the space you use to store all the different cleaners.

In this article, I am will focus on different uses for white vinegar in the kitchen and bathroom.

Vinegar costs $2.38 for a gallon jug and during canning season you can often find it for just $.99.

Let’s start with the kitchen: Vinegar can be used to remove stains from glasses, canning jars, and china. Pour undiluted on the

stain and let sit for a few minutes then rinse with clear water. In the dishwasher use vinegar instead of a rinse aid ($2.67 for a 2 oz. bottle.) To clean and help the dishwasher work more efficiently, put a cup of vinegar in the bottom and run once a month. This will remove hard water and soap buildup.

To remove hard water buildup on the back of your faucets, soak a cloth in vinegar and place over the stains and let sit overnight (Lime Away is $4.99). Use a cloth soaked in vinegar to clean stainless steel (SS cleaner $3.98), Brass, copper, and pewter will shine if cleaned with the following solution. Dissolve 1 t. salt in 1 c. vinegar. Use undiluted vinegar to wash windows and mirrors, wipe with newspaper

(window cleaner $3.00).

Unclog a drain by placing 1/4 c. salt, 1/4 c. soda down the drain then add 1/2 c. vinegar. Flush with hot water. Deodorize the kitchen drain. Pour 1 c. vinegar down the drain once a week. Let stand for 30 min. and flush with cool water. Clean and deodorize the garbage disposal by feeding vinegar ice cubes down the disposal. After grinding, flush with cold water (disposer cleaner $6.00 for a 6 use bag).

Pour vinegar over your hands to eliminate onion odor and to remove stains from fresh fruit.

To eliminate cooking odors, let a small pot of vinegar and water simmer on the stove.

Clean and deodorize a wood cutting board by wiping with full strength vinegar. Use vinegar and

water to wipe the inside of the refrigerator. Formica counter tops and no wax floors can be cleaned using vinegar and water. Clean the microwave by boiling 1/4 c vinegar and 1 c. water in the microwave for a couple of minutes.

This will loosen splattered food and deodorize. To prevent grease build up in the oven, wipe down with a solution of vinegar and distilled water.

Make buttermilk by adding 1t. of vinegar to 1c. of milk. Let stand 5 minutes to thicken. To make molded jello that doesn’t sag, add 1 t. of vinegar for each box used.

Adding 1 t. of vinegar to the water will make fluffier rice. Debug fresh vegetables by washing them in water with vinegar and salt.

The bugs will float off. Scale fish more easily by rubbing with vinegar 5 min. before scaling.

Uses in the bathroom: Use a cloth soaked in vinegar to remove mildew, soap scum, and grime from the shower walls, shower door, bathtub, and shower curtain. Rinse with water. Use a spray of one part vinegar to one

Random Frugal Living Thoughts from Downeast with Rick Hanson Some folks call it frugal, others scoff and call it cheap. I call it smart!

Living within your means,

resisting impulse buys, re-using items instead of replacing everything in this disposable society we have become, is just common sense to me.

Here’s an example. I save milk jugs, and one of the uses I’ve found is my favorite, leaving it in shape for recycling when I’m done. In the spring, when we set out our seedlings in the garden, we set a milk jug full of water every so often in the garden. We then put up our row covers of poly to make mini greenhouses. Those jugs grab that wonderful heat from the sun and save it for use at night. When it gets warm enough, we take off the poly, water the garden and recycle the jugs. We leave the mini hoops in place for floating row covers to help with the bugs, until just before the bloom to let the bees do their magic. Then, we take them off to store for next time. When you live

in a climate like Maine, you have to extend your growing season any way you can. I’m sure the principle would help most anyone in cooler climates.

Paper or plastic?

We save our plastic

grocery bags too. We use them as small trash bags in the bathrooms and bedrooms. Why pay for a trash bag when you can get them for free, and don’t forget the built in handles.

They can also be used by urban and city folks for dog poop picker-uppers. I’m all set with that one myself, but I know folks that live where they have poop rules, have to do what you have to do to get rid of the poo….say that one 3 times fast. You first!

More uses for everyday items People buy these ‘chip clip’

things to hold a potato chip bag closed. We ‘clothes line people’ have an extra clothes pin or two that’s already paid for. Mine are even made in America. No, really, they are.

I was given a pickup truck cap a few years back. It didn’t even fit my truck I had at the time. Everyone asked, “Why?” Well, I’ll tell you why--because I needed an extra summer chicken coop. A few 2X4s and boards, a few tree limbs for roosts and Wallah! Insta-coop! As a side benefit, the goats really enjoy playing king of the mountain on it. Better on that, than on the sister-in-law’s Camaro!

Frugal Gardening I even save my grass clip-

pings. We ditched our “mulching mower” and got a bagger mower.

In the early summer, when the soil warms up good, all the gardens get a good layer of grass clippings. Every so often, all summer long, we give them more. If you haven’t tried this, please do. The rain hits softer, the soil stays moist in even the driest of weather, and the worms! There are hundreds of worms aerating and manuring my gardens, all for free! It saves hours of weeding, my least favorite garden chore. If we have excess clippings, I’ll scatter a handful of cracked corn in the

chicken yard and bury it in grass clippings. It keeps the chickens happily scratching away for hours, and gets their bird brain thoughts off of my tomatoes! In the fall we mulch leaves and turn these into the gardens for even more worm food.

I’m gonna say a bad word, but it can’t be avoided.

Scrounging.

There, I said it. Most people

picture scrounging as dumpsterdiving. I suppose it could be, but at my size, I’d still be there when the trash guy came to empty it.

What I’m really talking about is things like...your driving down the road and it’s trash day. There are boxes of stuff waiting to be, well…trashed. So, you stop and have a look-see. I find things that just boggle my mind. Sleds, wagons, garden tools, all kinds of useful things to a homesteader.

A few years back I picked up 12 feet of insulated metal chimney pipe in beautiful shape. How about over 400 feet of tangled up parachute cord, military grade?

It took 6 hours to cut it, untie it, and burn the ends so it wouldn’t

part water to clean fixtures and floors.

To clean a clogged shower head you can remove and soak in vinegar or put vinegar in a food storage bag, place it over the shower head, secure at the top, and let soak overnight.

Pour vinegar in the toilet and scrub to remove stains.

As you can see, vinegar is one of the most versatile items you have in your home. It may take a little more elbow grease than some of the cleaners you can buy, but it is safe to use. In a future article, I will be writing about other uses for vinegar. In the yard and garden, more uses in home cleaning, etc. Let yourself go and think outside the box. Have a cleaning problem, try vinegar.

Next time you need to buy cleaning supplies, put a gallon of vinegar in your shopping cart.

Just think of how you can use the extra money you will save by using vinegar. a Laurie is a homesteader living in the great white north of North Dakota where there are two seasons, July 4th and winter. unravel, but I use it all the time.

It makes great clothesline, cord for tying plants to stakes, holding tarps, chicken fishing…ok, I made that last one up. It would be fun though. Here chicky, chicky, chicky.

Up here in Maine, every spring, the sides of the roads are piled high with sand from the winter. We shovel this taxpayerfunded gold into 5 gallon buckets and store it for next winter. It’s useful for walkways, driveways, and some goes in the car trunk for emergencies.

Help your ederly neighbors We even help out our elderly

neighbors. That’s right. We respect and love our elderly friends.

A concept that is definitely, sadly, fallen by the wayside. We even go so far as to bring them soups, sauces and stews, because I always make a huge batch. Shocking, I know. I hope and pray that there is someone like that around for me if I make it that far. I only have one rule for my elderly neighbors: save my container or I can’t fill it up for you again. So far, so good! a Editors note: Rick is a homesteader from central Maine where frugal is second nature and laughter comes easy.

The Valley, January 2011

Adventures in Homesteading

One family’s journey from the city and modern living back to the land and self-reliance.

by Dave and Ginger Striker

Lessons Learned

As we shared in our last column, we made our first over night camping trip at the future homestead. After the camping trip, we obviously left that weekend with many realizations of changes that would have to be made if we were going to have productive weekends at at the property. Primarily, housing and storage were the big ones. First of all, lodgings.

Tents are great short term, but weekend after weekend, it gets old—FAST. And secondly, storage. There is just no way we can pack practically everything we own every weekend, or we would

spend nearly half the weekend packing, traveling, unpacking, and then packing up again to head home.

At first we thought about a shipping container since they are pretty cheap in our area, but that didn’t address our living quarters, so our next idea was an older travel trailer.

Being that the economy really started to tank around this time, there was NO shortage of deals on travel trailers. Due to the size of our family, it was decided that we needed at least a 24’ trailer to accommodate the sleeping requirements and, of course, address our storage needs as well.

Since we had no power or water, a generator and water tanks would need to be transported on every journey until more long term solutions could be determined. With a general goal in mind, Ginger immediately narrowed down our search and finally locked in on a

deal that seemed to be just right. It was a 24’ pull behind trailer with a full kitchen and plenty of beds for us and the kids. It was in great condition (to our standards at least) and seemed to be adequate in size and facilities. We drove out to the seller’s house, took a look, and negotiated a price of $2,500.

We paid them and took the trailer home for cleaning and loading of equipment and supplies. We wasted no time and planned to bring it out that weekend.

Like every weekend before, we packed up everything we needed, but this time we had the knowledge of not having to bring everything back, which made the whole process a little easier. The kids played in the trailer while we packed. I went through the typical routine of checking the electric, A/C, the refrigerator, stove, oven, and heater. All seemed to be in working order. I flushed out the fresh water tank with water and a little bleach, and then ran water continuously until I had flushed out all of the bleach. The onboard tank held 50 gallons so we felt this would be adequate for the weekend. Of course, packing and getting on the road always takes more time than you realize.

Two of the tires looked in need of replacing, but we decided to chance it and take it out to the property (oops!). So I borrowed my father’s F-250 truck to pull the camper, and my wife followed in the SUV with the kids.

Finally, we made it out of the city and were on the highway to our property.

I was prepared for just about everything, or at least so I thought.

I kept my speed under 60 MPH since the tires were a little dry

A continuing series.

looked back at my pregnant wife with the four kids in the SUV, obviously tired, hungry, and ready to set up camp. Again, not to let this small problem get in our way, I tried to rock the trailer loose, but it only dug deeper in the sand.

At about this point my neighbor, whom I had not yet met, drove

The early days, just some canvas and a dream.

rotted and kept checking the side mirrors to watch the tires.

Unfortunately, I saw rubber starting to shoot out the driver’s side of the trailer. Just a second later, my wife calls to let me know one of the tires had disintegrated.

Fortunately, this was a tandem axle trailer so I was able to pull over and assess the damage. Of course, we didn’t have a spare as we were counting on good luck to make it to the property (grin). To make matters worse, I had forgotten my wallet, but fortunately, we had just passed a large store with a tire center two exits back. I used the trailer leveling feet and a jack to get the trailer rear axle high enough to remove the rim. Mind you, this was my first time changing a tandem axle trailer tire so I was a little challenged, but got the hang of it. I unhitched the truck and took off for the store while my wife headed back to the city to grab my wallet. Fortunately, she was able to meet a family member half way, which saved her quite a bit of time and allowed her to get to the store just in time for them to put a new tire on the rim. We made it back, mounted the tire, and again were off for the land— though now three hours later.

At this point, we figured the tire was our big trouble for the day (wink). We finally made it to our turn onto our dirt road, and we thought we were home free until I went to turn onto our property.

Everything came to a grinding halt! I got out to see what happened, and it appeared that the front of the trailer had dug into the small sand hill at the entrance of our property. At this point I

by stopped to say “hello” and, of course, offered his assistance.

Being a bit stubborn and slow to accept help, I refused his offer, though graciously thanked him.

He nodded and continued back to his home.

About an hour later, we were no closer to the camp site and had nearly stuck the SUV in the process. Ginger was worn pretty thin at this point and the kids were hungry, tired, and grouchy. Seeing the look in my wife’s eyes, I decided that it would be best for me and everyone else to swallow my pride and take my neighbor up on his offer to help. I walked down to my neighbor’s and as if he was waiting for me to show up, he jumped in his truck and picked me up half way down his drive way and drove back to our land.

He kind of chuckled and said he had to do the same for a neighbor just last week. I was a little embarrassed, but happy for the help. Sure enough, his 4x4 truck was more than enough to pull both my truck and trailer out.

To play it safe, he hooked up to the trailer and took it back to what would be our future home site, but for now just our camp. We were extremely appreciative for his help, especially since we had just enough light of day to get the trailer set up and the kids settled.

What a day it had already been! Not having been prepared for all of our problems, we didn’t have anything ready for the kids to eat, so we piled back into the car and drove to the nearest town to find an open restaurant. We were exhausted by the time we

Continued on page 30

The Valley, January 2011

Looking out my Back Door

You’ve filled your bags or buckets, now what? Green walnuts whose hulls are still hard need to sit a bit ‘ti1 they become workable. We store ours in wellcleaned recycled soap barrels with lids. Whatever you use it should be cleanable, able to withstand the weather and have a lid—oh, how those squirrels love the convenience store of an open barrel full of walnuts. Place them where you are going to work, making sure

ours on you probably won’t want to go that route.

To proceed, simply take hold of your brown, mushy walnut and squeeze. The hull should come off in pieces or it may sort of ooze off which is actually good since the slimey ones tend to wash off the best If the hull is stubborn, drop it and give it a good rub with your boot sole. It should roll right off. Filling up your bucket shouldn’t take long. My Mother, working alone, can fill a two-anda-half gallon bucket in about three hours. Of course this includes time for talking to the chickens (more about them in a moment), talking to the goats who wander over to nibble the hulls (helps to keep their innards in good working order) and enjoying the afternoon. Good-natured family and friends can make this go faster

to the food. They are only on the outside and nowhere near the nutmeat AND goodness how our chickens love to gobble them up, in turn converting the worms into high quality protein for us. Is this a great system or what?

Still with me?

The final cleaning is very important. Washing away all possible remains of the soft inner hull insures a clean walnut that will crack out into a clean nutmeat.

A five gallon bucket filled about a quarter full of hulled walnuts and topped up with about twice that depth of water can be easily agitated—and I do mean agitated—with a hoe. Pour off the thick brown water—but not near bodies of water, your neighbors’ lawn, walk or driveway nor anywhere else you don’t want that mess.

Repeat until the wash waters are

this includes a good source of water, and fill ‘em up. Keep the walnuts moist and let them sit ‘ti1 the hulls are brown and soft—a few days to several weeks. Now get some empty buckets and you’re ready to clean.

This is the time to break out the rubber gloves and boots. This is also the time when “mess” becomes the operative word.

Generally speaking, if you don’t live in a rural setting you need to have a bag-lined container to put the hulls in, unless you’re saving them to dye your latest skeins of yam. Putting them on the compost pile is usually frowned upon and although we always have a brush pile handy to bum

but the walnuts can be cleaned over several weeks so there’s not THAT much of a hurry. Enjoy the process. Incidentally, while the gloves keep your hands relatively clean, really old clothes are a must and the other bits of exposed skin will scrub off - eventually.

Did I mention the walnut worms? Ah, the squeal of brakes being slammed on! “Did you say worms? As in Worms?”

Actually we call them maggots, but somehow worms sound less threatening and I’ll admit that when I was twelve or thirteen, the little beasties were a bit offputting. Thankfully, decades of farm life have given me wonderful perspectives concerning Nature and our place within it.

These worms are only about an eighth of an inch long and are creamy white; they help to break down the walnut hulls which in part makes it easier for us to get

fairly clear. We use this method most years although I do use our little cement mixer when the crops are huge. Now THOSE are clean walnuts.

At this point you may see a few walnuts bobbing on the surface of the water. Throw these “floaters” away as they will not keep well. You will also notice how the cleaned shells are roughly fissured. Any smooth shelled walnuts should also be discarded.

Drain your walnuts outdoors, then bring them inside to dry.

Any type of homemade racks can be used for this. We set ours up in the cellar where no squirrel dares to tread. Wherever your racks go, try to dry each batch about a week, stirring them every now and then to help them dry completely and evenly. This is actually rather

Life on my Mifflin County Homestead

by Mary Anna Chenoweth Having Your Black Walnuts and Eating Them Too!

When most people hear the words “Black Walnut,” what often pops into their minds is a cash register bell singing out “Kaching!” This is somewhat understandable. Black Walnut wood, with its beautiful nut-brown color and fine grain, works into stunning objects well worth their sometimes hefty price-tags.

However, the Black Walnuts produced by these Black Walnut trees are often another story. “A MESS!” is usually the mildest reaction to the yearly descent of those hard green spheres that soon turn to brown goo. On the other hand, many of us in Mifflin County, my family included, look forward to the annual Black Walnut crop with anticipation. The yards, rural fields and roads, often thickly covered with walnuts are a comforting reminder that Nature will help us to take good care of ourselves if we pay attention to Her and are willing to do a little work.

Ok, ok, I can hear some of you muttering, “A LITTLE work?,” but really folks, let’s consider a moment. First, beautiful autumn days, sunny yet cool, with family or friends or just yourself gathering sacks (and sometimes more, and even more sacks) of what will become high quality, nutritious food—for free! Second, cleaning the hulls, washing the walnuts and spreading them to dry, again as a group—many hands make light work—or solo.

Right there you’ve had good companionship or good alone-time, good exercise and you haven’t even gotten to the really good part yet.

Our native Black Walnut, Juglaus nigra to those who love their Latin, is a wonderfully versatile tree. Besides its beautiful wood and delectable nutmeats the leaves, bark, and green fruits are still used medicinally as in centuries past. The leaves and hulls are an unparalleled source of brown dye. Although they are often trimmed to produce a tall, branchless trunk for timber, when freed to grow their own way, a Black Walnut will mature into a stately, spreading tree whose compound leaves create a cool, dense shade most appreciated during summer’s heat by four and two-legged critters alike. Mind, this is the short list. Here’s a tree worth knowing.

So let’s get down to those brass tacks. If you don’t have Black Walnuts growing on your property, they are available from nurseries and fruit tree catalogs.

Varieties are even being bred to have a more user-friendly shell than the usual couldn’t-crackit-with-a-sledgehammer kind.

You can even get a few nuts and simply plant them, which really seems to work well for the squirrels. If you don’t want to wait the four to six years it sometimes takes for a young tree to bear and you go looking elsewhere, please follow this simple rule—GET PERMISSION FIRST. A neighbors’ tree may just need a yell over the fence, but if you are out in the countryside and you spot your prey, go to the nearest house and find out who has stewardship of the tree and land and also to make sure that the area has not been treated with potentially harmful chemicals. This is a good rule-of-thumb when wildcrafting anything—be it walnuts, fruit, bittersweet—whatever. Common courtesy and prudence always pay dividends.

Continued on page 22

The Valley, January 2011

Frank about Business

by Frank Cunningham

Editors note: Frank has joined our staff at The Valley and will write about all things business. Start-up and established businesses are welcome to submit their questions to Frank here at The Valley and he will answer them in his column.

Write to thevalleynewspaper@gmail.com Attn Frank in the subject line.

Starting Out! In pursuit of your dream There are many opinions on

what is most important in starting a business. They include having experience in the business you want to start, writing business plans, having enough capital, and having marketing studies and financial statements (proformas) made. Of course all of these are important and will be discussed later but the most important aspects of running a business is proper planning and self-time management.

Unless you plan properly and control your time management, your experience, knowledge, logic enthusiasm, planning, delegation of authority and tenacity will go for naught. As a warning, you will be liable for the start of the business to the conclusion of the business, whether in success or in failure. Between starting and conclusion, frustration will

appear. It is the purpose of the following information to make your bout with frustration as short as possible.

ConstantsPoor time management is caused by poor planning. During your entire career as an entrepreneur there will be three constants in operating your business. They are: -Production -Marketing -Administration Being they are constant in your daily routine, they should be well planned and as much time as needed directed to each on a daily, weekly, monthly and yearly basis.

Production Many people who start a business have a specific idea whether it be cleaning homes, constructing buildings or operating a bed and breakfast. They have the knowledge from previous experience and generally operate in an enthusiastic manner.

Marketing Most people are poor at marketing and lack the experience, knowledge, logic and enthusiasm for proper marketing.

Administration –

There is work needed in the area of bookkeeping, the hiring of personnel, and overall record keeping. Most small business owners, and especially startups, lack the needed experience, knowledge, planning and ability to delegate authority, (let other people help run the entrepreneur’s business) in the administrative area.

As you can see, the constants in every day operations of the business have much in common and the similarities appear in every constant. In the introduction, regarding your attributes, production had your most favorable attributes. If you were to grade yourself on the questions regarding the constants, one-third of your answers would be correct which might mean that you have a 33% chance of success. You would not be wearing the tiara of success, would you?

Thots on...Genesis

A Bible Study for the Lay Christian

by Lydia In 2 Timothy 3.16, Paul tells us, “Every inspired scripture has its use for teaching the truth and refuting error, or for reformation of manners and discipline in right living…” [NEB] On the road to Emmaus, Jesus made the Scriptures come alive to his followers, so that they later said, “Were not our hearts burning within us while he talked with us on the road and opened the Scriptures to us?” [Luke 24.32*] It is my hope that the Thots on series will make your heart burn within you as God’s thoughts and purposes are revealed in a way that is easily understood by the seeking heart. *Unless otherwise noted, all Scriptures are quoted from the New International Version.

Genesis 1.29-30 Then God said, “I give you every seed-bearing plant on the face

of the whole earth and every tree that has fruit with seed in it. They will be yours for food.

And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground—everything that has the breath of life in it—I give every green plant for food.”

In the beginning, man ate only plants for food. But read that passage carefully. Did you know that all creatures were created to be herbivores, that is, plant eaters?

Not until sin was introduced into God’s perfect creation by man was there bloodshed of any kind.

In fact, God Himself shed the first blood. After Adam and Eve sinned and their innocence was lost, they sewed together fig leaves to make crude clothing, but God, after having pronounced judgment on them, gave them tunics made of animal skins.

[Genesis 3.7, 21] Is it possible that God simply spoke the clothing into existence? Of course, it is. However, in the account of the creation, we read, “God said, ‘Let there be…’”, but here, we read, “The LORD God made garments of skin….” There’s a distinct difference in the wording. In fact, the same word for “made” is used in both verse 7 and verse 21.

Some people try to “get back to the Garden” by restricting themselves to a vegetarian diet, even feeding their carnivorous pets vegetables, as if, somehow, that will expunge the consequences of man’s rebellion and cleanse them from the guilt associated with the fall. It will not.

You see, something fundamental changed the day Adam and Eve disobeyed God. Fellowship with the Creator was broken. The shedding of blood became necessary to cover our sin and restore

As already indicated, the down-sizing of industry has produced many individuals with the thought of starting a business.

In many cases, these individuals have accumulated investments with their former employees.

Many of these people have spent many years saving their money through various retirement and savings accounts. Their career challenges have given them an immediate goal: To open a business! . . . How? Use their money from these retirement and savings accounts.

It is important that these people be aware that to some this may be an advantage, but to most it is a distinct disadvantage.

Several years ago I counseled a husband and wife regarding the problems they were facing in their sole proprietorship grocery store.

I emphasize the sole proprietorship, as the clients were personally responsible for the financial liabilities they had incurred in the purchase of their grocery store business.

The reason they bought this business was due to a layoff and their resultant cash acquisition.

The husband thought he would strike out on his own and with his wife, they did . . . unfortunately.

They were playing hardball as in

baseball and the hardball was their money. The husband and wife literally struck-out and had to file personal bankruptcy.

The unfortunate part of this scenario is that the clients did not plan properly for going into business. They did not have the attributes as previously mentioned and were woefully short in the constants. Where 33% chance of success was indicated earlier, this couple scored a zero. They should not have entered this business and invested their retirement income. If this couple had known of SEPS, they would have sought counseling well before they entered their business.

A similar experience occurred during my counseling years and the scenario is only similar in the fact that it was a grocery. I was called one day by a lady who was in the depth of SEPS. She had just received a foreclosure notice on her home.

I visited with this person and even though, at the time, I had over 20 years experience in business counseling, I found it a very difficult experience. The lady, her husband and their son had purchased the grocery store and had used their personal home as

that fellowship, for Hebrews 9.22 tells us that “without the shedding of blood, there is no forgiveness.”

It is interesting to note that after the flood, God told Noah, “Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything.” [Genesis 9.3] Red meat could hardly be as detrimental as some of today’s nutritionists would have us believe.

If God gave it to us for food, then our bodies must be designed to use it.

Will the perfect order that the Creator intended ever be restored? The prophet Isaiah tells us in chapter 11 that one day, “The wolf will live with the lamb, the leopard will lie down with the goat, the calf and the lion and the yearling together; and a little child will lead them. The cow will feed with the bear, their young will lie down together, and the lion will eat straw like the ox.”

[Isaiah 11.6-7]

Again, in Isaiah 65.17-25, the prophet repeats God’s reassurance that His perfect order will be restored at the end of the age, when this corrupt earth is swept away. “Behold, I will create new heavens and a new earth….

Never again will there be in it an infant who lives but a few days,

or an old man who does not live out his years…. The wolf and the lamb will feed together and the lion will eat straw like the ox….”

Can mankind, through proper management of earth’s resources, restore earth to the pristine condition that existed at its creation?

To believe that we mere mortals can “save the earth”—or destroy it!—is the height of arrogance. To adopt such an attitude is to believe ourselves equal with God, the sin of which Lucifer was guilty.

In his letter to the Romans, Paul wrote that “creation waits in eager expectation for the sons of God to be revealed” because then “creation itself will be liberated from its bondage to decay and brought into the glorious freedom of the children of God.” [Romans 8.19, 21]

God’s perfect order will be restored when the Creator makes all things new and establishes His home with men. Until that day, nothing we can do will restore the world God created. However, by accepting the sacrificial death of His Son Jesus, our Redeemer and the Messiah of Israel, we are able to restore fellowship with the Creator. a

Continued on page 22

The Valley, January 2011

Adventures on Our Nourishing Journey

by Susan Burns

Natural Immune Defense For the Cold and Flu Season - Supporting the “Troops” A blessed New Year to every-

one!

I just love the word “new” don’t you? It conjures up so many great descriptive adjectives such as, untouched, unblemished, fresh, unknown, and unique.

Emerging into a New Year gives us the opportunity for a spic and span clean slate. How exciting!

Notoriously we anticipate new beginnings in a new year. In fact, you might say we resolve to seek avenues for positive change, adventure and inspiration. Hence, we make New Year’s resolutions. Typically, we tend to jump on the “eating less and exercising more” band wagon in January. While you will get no argument from me that establishing a healthy weight is an essential step on our wellness path, I propose that we explore a path less traveled this “cold and flu” month by resolving to support the troops in our body’s army of defense. All too frequently, our immune system only gets our attention when we are down for the count with those sneezing, aching, coughing symptoms. Then what do we do? Yell at it for “letting us down,” chug some Nyquil and continue to push, push, push through our days. This is like giving our children attention only when they are misbehaving.

Too little, too late. Our reserves continue to become drained and depleted and we find ourselves run down through out the entire winter, wondering when we are going to “shake this thing.” Let’s resolve to try another approach this year; caring for our immune system EVERY day, so it will care for us, EVERY day.

How do we do this? Read on…

First, we will take a brief look at the workings of our immune system because if we don’t know the players by name, how can we support them? Our next stop will reveal four habits that can weaken the immune system. Trust me, you can give each one the boot!

Next, we will check out the best foods for immune system defense as well as some powerful herbal and nutritional supplements that are immune boosters. These are the ones you will want to keep on hand. Finally, we are reminded to stop and breathe deeply as we savor my favorite “cold and flu buster,” homemade chicken soup.

I know, you are wondering if there is any REAL evidence to support this old wives tale. I am delighted to report that there is science behind grandma’s advice and, yes, the recipe is included here. Now, don’t go jumping to the end of the column to check it out. One step at a time on this path works best.

Rushing through life lowers our immune defense!

The holiday hustle and bustle has passed, but unfortunately, even though the days and nights are dark and dreary, we can not settle down for a long winter’s nap. Creatures are stirring everywhere in the form of bacteria and viruses. They outnumber us by the millions so we must use this time to build our reserve to protect us from the invasion of the dreaded flu. We begin doing this by showing some understanding, appreciation and respect for our “immune army.”

What is so great about our immune system? Well, for one thing, we would be quickly eaten alive by bacteria, viruses, and pathogens if it were not for this life saving, built in, defense system. Not a pretty picture to imagine but an important one to remember as we strive to keep the “troops “happy and well fed.

Here is why. Our

immune system works 24 hours a day, 365 days a year, guarding us from infection and the development of cancer. Pretty awesome, right? The least we can so is pay it some attention when it is doing its job.

Where is our immune system located?

If I ask you to point to your immune system, where would you turn? That is a little trickier request than locating, for instance, your heart or big toe. Actually, our immune system defense is stationed in multiple areas of our body. Here are the primary locations: 1. Skin - Our first line of defense is our skin. It is our largest elimination organ. If you want to give some extra special treatment this winter try doing a dry skin brushing before you hop in the shower in the morning. For more information on how to do this, send me an email. Remember, it

is important to keep our skin as healthy as possible for it offers perfect protection: no bacteria can penetrate intact skin. Wash your hands many times each day.

Sweat increases the salt concentration to levels that most bacteria find rather hostile. Another reason to exercise!

2. Eyes and Ears and Mouth and Nose - Next in line are our eyes and the tears they produce as well as the mucus membranes in our nose, mouth and gastrointestinal tract. If by chance a foreign invader penetrates these barriers, other defenders are standing by to rally.

3. Lymphatic system, Bone Marrow, Spleen and Thymus. - One job

of the lymphatic fluid is to act as our “garbage” pick up. Toxins and wastes are gobbled up and disposed of in this circulatory type system, but unlike our blood, the

lymphatic system does not have a heart-like pump to push it on its way. That is why it is SO important to our overall health to move up and down and around and around, in other words exercise EVERYDAY. This movement forces our lymph to circulate so it is more efficient at waste removal.

Lymph nodes are located through out our body. I am sure you have been aware of them when you have an infection, often they swell and become tender to the touch. Keep in mind that because they act as hundreds of little livers filtering out and digesting harmful invaders, this swelling is a sign that they are doing their job. Most of our immune cells are produced in the bone marrow from special cells called stem cells. The thymus and spleen also manufacture immune cells. The thymus produces a specific type of immune cell called a T-cell. The T-cells destroy invaders that the intelligence system has identified. Once all these immune cells have matured, they are released into the lymphatic fluid where it deposits them to various parts of the body. This is another critical reason to keep that lymph flowing. The white blood cells work as the infantry, patrolling the front lines of our bloodstream. Specialized units that mount and destroy include the T-cells and the macrophages (whose name means “big eaters”). The SWAT team includes the killer lymphocytes and B-cells that produce chemical antibodies that poke holes in the germs so they “bleed” to death.

Thank goodness our immune army possesses a remarkable memory. It remembers every battle!

Unfortunately some common dietary habits can knock the wind out of our defense team.

Four Habits that can weaken the players

1. Overdosing on sugar - Eating or drinking just 100 grams, (about 8 tablespoons), of sugar can reduce the ability of the white blood cells to do their job. The immune

Continued on page 14

The Valley, January 2011

ASK Julie Mac’

Our very own food preservation guru

Julie MacConnell

Submit questions by visiting www.thevalleynewspaper.com or mail to: The Valley PO Box 41, Yeagertown, PA 17099

As we head into the New Year one always thinks of new beginnings—a fresh start. Whether your goal of self reliance is from the woes of a bad economy, a desire to be free from “The System,” or environmental inclinations and a desire to eat foods that are free from artificial colorings and preservatives, if you haven’t started down that path yet, perhaps this is the time to seriously move toward that goal. People around the country are planting gardens in records numbers. Sales of seeds last year far eclipsed any previous record keeping, harkening back to the days of “Victory Gardens.” So, you’ve planted your garden. Whether it be full of vegetables or fruits, or both, you must find a way to preserve your bounty. There will always be more produce than what you can

eat fresh every year, and frankly, throwing out what you don’t eat fresh is a waste of your hard work and money. So how do you get started? What do you buy? This month we explore the many ways to preserve your food and the equipment you may consider buying. You may think—gosh that’s a lot of money for this or that, but what you pay for your pieces will be paid back many times over.

Dear Julie,

I am interested in canning. I received a gift certificate for Christmas and I wanted to purchase what I needed for making jams and jellies this year. I am also interested in a Pressure Canner but I am not sure what I should get! Can you please help guide me?

-Jill Irving, - Lewistown, PA

Dear Jill,

For the beginner I would suggest a water bath canner.

These canners are not expensive and can be found at most retailers like Walmart, or they can be purchased online. There are many different sizes available and I would suggest buying the largest you can find. You want to make sure that if you are doing quart sized jars that the water in the pot covers the tops of the lids by about two inches. Make sure your canner comes with a rack in the bottom. If it doesn’t come with one, they can be purchased separately. This is important because you do not want your jars sitting directly on the bottom of the pan.

The direct heat could cause your jars to shatter while they are sitting in the water bath. Also, I want you to look for a jar lifter, a head-space tool, and a magnetic lid lifter. The Ball Company makes an inexpensive kit that contains all three of these items. Also, you should buy a jar funnel. This will keep most of the food that you are pouring into your jars from coming in contact with your jar rim. It also keeps splashes to a minimum. I would also recommend buying a good canning book. Make sure it is a recent publication as changes have been made as to safety standards in canning certain foods.

If you have your heart set on buying a pressure canner then you should definitely go for it! All-American Canners are the best you can buy

and have the added benefit of not needing a sealing gasket, but they are pricey and you can get by with a much less expensive model such as the Presto line of canners. I have two Presto’s myself and love them. I have a small 16 qt, which because of the lack of a pressure gauge regulator, can be double used as a water bath canner. I also have a larger one with the pressure gauge. I would call your local extension service to see if they offer a course in pressure canning, or hook up with a friend who already is experienced in low acid canning. Good luck Jill, and I will be here if you have any more questions!

Dear Julie,

Since berry season is over here, I was wondering if there was any way to use frozen fruit to make jam?

– Suzanne Gonsalves-Falmouth, MA Dear Suzanne,

I have certainly used frozen berries to make jam. They may take a little longer to bring to a boil, and because of the added water content, it may take slightly longer to come to the gel stage, but they can safely be used to for any recipe.

Dear Julie Mac,

I’ve seen videos on the Internet where people have canned butter—is this safe? With the price of butter soaring, I wanted to get some on sale and make them shelf stable.

– Jordan Hogan – Pine Grove Mills, PA Dear Jordan,

One word-NO. I

All-American Model 921

know that there are people out there that swear that they have been canning butter for years, and that they have never gotten sick, but I would not recommend it! Until the FDA comes out with recommendations about methods that are safe in the canning of butter, I would not take the chance!

Butter by and large is pretty shelf stable as it is. Most people assume that it has to be refrigerated but that’s not really the case. It can be safely left on the counter without it going bad, and besides, it freezes quite beautifully! If you wanted to purchase a pre-canned version of butter, you can buy a product called Ghee. It is pretty inexpensive and can be found in most supermarkets. I would also recommend a canned butter by the Red Feather Company. It is quite remarkable stuff and has a long shelf life. Home canners just can’t get to the right temperature and pressure required to process butter correctly.

I know we are all about saving money these days, but safety should be our first concern.

Continued on page 30

The Valley, January 2011

Do you need a goat?

by Wayne Stottlar

If asked to name the most versatile animal on any homestead, the correct answer would be the goat. Goats are almost a perfect homestead animal because of many factors. They are easy to care for, they generally like humans, and a single goat on your homestead will quickly bond with you, and will tag along everywhere you go. Although, they are social animals and at least two goats, and even more, makes everyone happy.

But besides those reasons, goats can be kept on small parcels

Young Nubians does with their characteristic floppy ears.

of land. In fact, an area 10 feet by 12 feet outdoors and a shelter space 6 feet by 8 feet is plenty for one goat. More is better of course, and the more goats you have, the more space you will need, but you do not need anywhere near the area you would need, for say, one cow.

In most other countries, goats are more often seen than are cows because of the fact that they need less room. They also can forage on a wider range of flora and can be cared for by children, as well as the elders in a family. Also, in most developing countries, refrig-

A ruggedly built Toggenburg, a stature typical of the Swiss breeds

eration is not near so prevalent so a family can consume a goat before the meat spoils without any waste. This would not be the case with a cow.

There are over 200 breeds of goats worldwide with many spe-

where that might be a good reason to raise a few Angora, Spanish or Myotonic goats.

Angora goats provide mohair from their long, wavy coats

Continued on page 11 My favorite from Maureen Grady’s herd, the very affectionate Baby Ruth.

cific uses—dairy, meat, and fiber among them. In the US however, we have only a handful of the 200 breeds available and the biggest percentage in the US are dairy goats. Meat goats are gaining in popularity though, as health conscious consumers are looking for leaner less fatty cuts of meat.

Worldwide, more goats are kept as a source of meat than any other animal. Chevon (goat meat) is delicious and very healthful. Goat meat is lower in calories, total fat, saturated fat, and cholesterol than other meats and is easier to digest than other red meats. There are also pockets of ethnic buyers

Being overly curious, the goats have to greet each person that ventures near the fence.

throughout the US and that demand is being met by homesteaders selling off their excess goats to make a little money on the side.

A little more than half of all goats born are males, and as only a few males are kept for breeding purposes, even people with a dairy goat operation have excess males at one point or another.

Some operations raise specific meat goat breeds, which put on more muscle than their dairy goat counterparts, and put it on at a faster more efficient rate. Any breed thought, is useful as a meat goat if it is an excess animal.

There are also fiber breeds raised specifically for their hair— mohair and cashmere come to mind. If anyone has priced a cashmere sweater recently, you can see

Maureen Grady of Milroy keeps a herd of Nubians right on Main St.

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The Valley, January 2011

10

Veterinary Clinic

by Dr. Joe Ewaskiewicz

Lyme Disease on the Rise

Lately, I have been getting more and more questions about Lyme disease in my practice.

When I opened about eight years ago, ticks and Lyme disease were basically unheard of. Over the past three or four years we have seen a dramatic increase in the number of dogs, cats and horses contracting ticks as well as cases of Lyme disease. So I thought I would share some information with you about his emerging disease.

Lyme (not Lymes) disease is a bacterial infection of humans, dogs, horses and less commonly

they feed on infected field mice.

Deer are involved in the spread of the disease as well. Migrating birds, like the American Robin, are involved with the transport of ticks, both infected and uninfected, from one area to another.

Furthermore, infected birds serve as a reservoir for the organism.

Today, Lyme disease is the most common tick-borne disease in the Northern Hemisphere.

In humans, early symptoms include fever, headache, fatigue and depression. A characteristic circular rash (“bulls eye” rash) develops at the bite site as well.

The transmission of the organism to the individual is slow, taking at least 24 to 48 hours for an appropriate number of organisms to be transferred. The organism then disseminates about the body after

This chart shows the different stages of the Lyme disease carrying tick, otherwise known as the deer tick.

cattle and cats. It gets its name from the town of Lyme, Connecticut where the first cases were discovered in 1975. The disease is a zoonosis, which is a disease that can affect and be transferred from animals to humans. The disease is spread by infected ticks that contract the causative organism when

141 Three Cent Lane Reedsville, PA 17084

multiplying at the bite site for a few days to a few weeks. Early detection and treatment is imperative and will usually clear the disease from the individual. Often people report flu-like symptoms.

The rash mentioned above is not always present and the absence of the rash doesn’t mean the

individual is free of the disease.

Long term, persistent infections may develop in individuals that are not diagnosed correctly and treated aggressively in the short term. These infections can be very difficult to treat and may affect the brain, peripheral nerves and the joints. The symptoms seen in people are not only due to the infection with the organism, but from the immune response of the infected individual to the infection. In this way, the infected person or host becomes his or her own worst enemy.

In dogs, some of the signs are the same as the symptoms seen in humans, but there are differences as well. Many dogs do not develop the characteristic rash described above. Dogs tend to develop a recurring lameness due to the arthritis caused by the infection. As stated earlier, both the actual infection and the host’s response to it are involved in the signs or symptoms that are observed. The infection starts at the tick bite site, then disseminates to the connective tissue, joint capsules, muscle and lymph nodes. In the early stages, the dog experiences a rapid onset of lameness, often involving the forelimbs. Joints may be hot, painful or swollen and the dog resents manipulation or flexion of the joints. Often the dogs have a fever, are depressed and not eating. Some swelling of lymph nodes may be observed as well. Uncommon sites of infection are the heart and the kidneys.

Both of these organs can be damaged by the organism leading to heart block, in which the electrical signal that runs the heart cannot

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More than just a feed store

be transmitted, or kidney failure.

Rare neurological problems have been reported as well.

The best way to prevent Lyme disease is by stopping the feeding of infected ticks on the dog before they can pass the infection. Products such as Frontline, Advantix, Revolution probably do not prevent the attachment of the ticks to the dog’s skin, but do kill the attached ticks in less than 24 hours, which prevents the dog from getting the appropriate dose on the organism to cause an infection. These products are applied to bare skin by parting the coat and spread out to cover the entire animal. Frontline and Revolution may be used on both dogs and cats, whereas Advantix may only be used on dogs. Tick collars containing the compound Amitraz can be used, but they are less affective than the spot on products.

Products containing Amitraz cannot be used on cats. Vaccines for Lyme disease exist as well, but given the choice, I would go for tick prevention as the mainstay of prevention. Animals can be tested for the presence of antibodies to the Lyme organism using a simple, in-office test that requires a small blood sample. The test does not say that the animal has Lyme disease, just that the dog has been exposed and has mounted an immune response. This test is very helpful in differentiating lameness caused by Lyme disease from other causes of lameness. Rapid diagnosis and early antimicrobial therapy are essential for elimination of the disease. Any questions or concerns you may have about Lyme disease should be directed to your veterinarian.

In horses, many of the same signs are seen as in dogs. Horses exhibit fever, muscle soreness, stiffness, multiple limb lameness, lethargy and behavioral changes.

The lameness observed may move from one limb to another, creating what is known as a “shifting leg” lameness. Both dogs and humans often have joint swellings associated with Lyme disease whereas horses do not. Rare cases of neurological and ocular problems have been documented in horses as well. As far as diagnosis is

The characteristic bullseye rash that frequently occurs with Lyme infection. The absense of a rash does NOT mean Lyme is not present!

concerned, the same test used for dogs may be used in horses with similar results. As with dogs, the positive test result indicates exposure, but not necessarily current infection. There is no vaccine currently approved for Lyme disease in horses. Again, tick control is the best option, but products similar as those mentioned for dogs do not exist for horses. Frontline spray, which is actually a dog product, has been used with some success in horses although the manufacturer does not label it for this purpose. Products containing compounds called permethrins are available and have been used with mixed results. Close observation for and rapid removal of ticks is probably your best defense against Lyme disease in horses. This is most important in the late summer, fall and early winter because this is the most common time of infected tick attachment to the horse. Any suspicion of possible Lyme disease in your horse should be referred to your veterinarian for prompt diagnosis and antimicrobial therapy, if indicated.

In summary, Lyme disease has a wide variety of hosts that it infects and shows various, overlapping symptoms in several animal species. Tick control is the best first line of defense against this infection. Any other questions or concerns should be directed to your veterinarian or family physician. a

11

The Valley, January 2011 Goats from page 9 which are sheared twice a year like sheep. An average weight of 10-14 pounds of mohair is taken from each goat. Spanish and Myotonic (fainting goats) are raised for meat, but a side benefit is the cashmere that is provided by each.

Cashmere is not a breed of goat, but refers to the downy under-fur which is combed out and saved as the goats begin to shed in early spring. I have seen bags full at a friend’s shop, The Pen and Thread in Lewistown, waiting to be spun into yarn.

So are you thinking you might need a goat? There are a few things to consider. If your main focus is providing sweet dairy for your family, you should consider one of the nine popular breeds here in the US.

Dairy Breeds As mentioned, there are nine

breeds that are used for dairy here in the US; however, three of them are considered miniature or dwarf breeds, and therefore, provide smaller quantities of milk. Goats in general provide much less milk than a cow, and therefore, are more suited to homesteaders or families wishing to provide their own dairy for whatever reason.

Don’t forget, the closer you are to your source of food, the more control you have over it. Whereas a cow will provide you with 3- 6 gallons of milk twice a day and have you swimming in milk and feed bills, a goat will provide ½ to 1 gallon twice a day, which is much more manageable for families and homesteaders. The cost of feed is minimal, especially if the goat has an area to browse.

Alpine The Alpine is a medium-sized goat that reaches weights of 135 pounds for a doe and 170 pounds for a buck. They have upright erect ears and come in combinations of black, white, and tan and usually have black face stripes.

The Alpine is the number one milk producer in quantity among the dairy breeds. It can be expected to produce up to 2,000 pounds of milk per year with a good milk fat content that averages 3.5 percent. The Apline is considered a Swiss breed and is the result of breeding Swiss and French dairy goats, and therefore are hardy and able to withstand cold weather.

Saanen Saanen goats are the most

popular goat worldwide and originated in Switzerland. For the most part they are all white or light cream-colored and are medium-sized, though ruggedly built. Another one of the Swiss

breeds, they were specifically bred to be light-colored as was the preference of the Swiss villagers.

Saanens are known to have a mild temperment and are sometimes referred to as the Holstein of the goat world. They average 140 pounds for does and 170 pounds for bucks. A mature does will produce around 1,900 pounds of milk per year with a 3.5 percent milk fat content. Also a cold weather goat, there are particularly suited to northern climates.

Toggenburg The Toggenburg is another

solidly built Swiss breed that averages just slighltly smaller than the other Swiss breeds, with does averaging 130 pounds and bucks around 150 pounds. They are known to be very gentle and come in just about any shade of brown from dark tan to chocolate brown and have white face stripes, white ears and white stockings. Don’t let the smaller size fool you, does produce an average of 1,950 pounds of milk per year although they do have a lower milk fat content at around 3.2 percent. The ruggedly built little Toggenburg is also a good goat for northern climates.

Oberhasli

Another of the Swiss breeds, the Oberhasli, has been bred to be a uniform color, a rich mahogany brown with black faces, black lower legs and an unusual black dorsal stripe as well as black ears and underbelly. They are also a medium-sized goat but tend to be on the smaller side of that scale with does 120 pounds or so, and bucks perhaps reaching 140 or more. They are native to Switzerland and very popular there, but kind of rare in the US. The does being of smaller size produce an average of 1,600 pounds of milk a year, but boast a higher than average 3.6 percent milk fat content.

LaMancha The LaMancha goat is

somewhat of an oddity with it’s tiny almost non-existent ears. At first glance, it may be mistaken for an animal who lost it’s ears in a fight. Their ears are identified by the term Elf ears for those with tiny folded over pointed ears, or gopher ears for the tiny rounded external ears that sometimes look like there aren’t any ears at all.

Although they have a Spanish sounding name, LaManchas originated in the United States and come in just about any combination of white, black, tan and brown, and all shades of those colors. Not a particularly handsome goat, the LaMancha is however, considered the friendliest of all dairy goats and is a reasonably

good sized animal at 140 pounds for does and 160 pounds or more for bucks. The does produce an average of 1,900 pounds of milk per year and an added bonus is that the milk has a 3.9 percent milk fat content.

Nubian The Nubian is a medium to

large dairy goat and admittedly the authors favorite. They are easily identified by their large rounded face with long floppy ears. They are the most active, and also the most vociferous of the dairy breeds. The Nubian is very popular among cheese and ice cream makers because they have the richest milk of any of the dairy goats. Although they are on the large side with does 140 pounds or so, and bucks easily topping 170 pounds, the does produce only about 1,500 pounds of milk a year, but it is by far the richest for a full-sized goat, topping 4 percent milk fat, YUM! The Nubian originated from English does being bred to Egyptian, Ethiopian and Indian bucks. They come in all colors and combinations, and sometimes the colors combined with their long floppy ears and antics produce an almost comical effect. I know for a fact that a few Nubians are in my future. Until then, I will have to be happy visiting the herd that resides on Main Street in Milroy, which are owned

by Maureen Grady. We were happily greeted in by Maureen a few weeks ago to meet the herd. The queen of the barn, Maria, rules over several younger does, and one named Baby Ruth is particularly friendly.

Sable A sable is actually a Saanen

goat of any color other than white or cream. All other comparisons are the same as for the Saanen with does typically around 140 pounds and bucks upwards of 170 pounds. They produce the same amount of milk, around 1,900 pounds per year with a 3.5 percent milk fat content.

Nigerian Dwarf As the name implies, the

Nigerian Dwarf is much smaller than the other dairy breeds and is wonderfully suited to those with small areas and small yards in which to keep them. If you plan on using your Nigerian Dwarfs as dairy goats, make sure they come from milking stock and not pet stock. Mature does weigh in at 3050 pounds and bucks run 35-60 pounds. Because they are so small special consideration is needed when milking, you will need a lower bucket to place under them, and having smaller teats, they may be somewhat harder for a person

with big hands to milk. They are, however, perfect for teaching children how to milk. Everyone in the family will absolutely love the sweet milk that comes from a Nigerian Dwarf, as the fantastic sweet taste is a product of the 5 percent milk fat content they produce. They are also easier to handle for a small family as they typically only produce about 750 pounds of milk per year, less than half of the bigger dairy breeds.

Kinder The Kinder goat is a true

dual-purpose goat that is well suited to the homesteader that wants good dairy as well as good feed conversion for meat. The Kinder is a cross between a Nubian doe and a Pygmy buck, and it results in a smaller than average kid, but a very muscular animal that quickly converts feed to muscle. The Kinder has long ears that stick out to the side. They weigh in somewhere between a Nubian and a Pygmy with does averaging 115 pounds or so, and bucks coming in at 135 pounds. Like the Nubian of it’s parentage, the does produce about 1,500 pounds of milk a year, but give up a little on the milk fat content which comes in at 3.5 percent. When you factor in the heavy muscle these animals put on, it is a fair trade off as the Kinder is used for meat as well.

Meat Breeds Meat goats differ from dairy

goats in that they are generally more well-muscled than dairy breeds and convert their feed into muscle at a much quicker rate than the dairy goats. Meat goats are more popular near big cities with ethnic populations that have come from places where goat meat is more commonly consumed. Goat meat in general is slowly gaining in popularity though especially for those health conscious people looking for low fat diets and crave something other than just chicken or fish, or people who have a hard time digesting other red meats.

Boer Boer goats are by far the

number one breed of meat producing goats in the US. Boer goats were developed especially to have a fast growth rate, high quality meat, uniform size, and consistent color. Boer goats are a large animal with does tipping the scales at 150-225 pounds, and bucks ranging from 175-325 pounds. They are generally white in color with brown or dark red heads, upright ears and a white blaze on their faces. Boers also have horns that curve backwards and downward.

Kiko Kiko goats are the second

most popular meat goat and are quietly catching up in popularity to the Boer. They were bred specifically to convert grass at a rapid rate into muscle and are also considered a very hardy goat.

Kikos can be any color but most common is white, and the bucks have unique, impressive spiraling horns. The does horns are not quite as much of a big deal. They are quite a lot smaller than Boers as well, with does averaging 100 pounds and bucks ranging to 180 pounds, but often times smaller means easier to handle.

Spanish One of the first goats to be

raised for meat in the United States was the Spanish goat. They were allowed to free range all across the south and were feral in nature. Many times they were placed in large tracts of land to browse all of the low vegetation as a mechanism for clearing areas for development or other uses.

Their name comes from the fact that Spaniards brought the first herds when exploring the new world and left them behind as a future source of meat for retuning expeditions, hence their feral nature. Spanish goats have been referred to by many names over the years in different locales, some being called “scrub goats,” “brush goats” and “hill goats,” but all are generally classified as Spanish goats. These goats vary greatly in size and color. Does can be anywhere from 65 pounds to 130 pounds, and bucks sometimes tip the scales at over 200 pounds. The name Spanish does not necessarily identify a specific breed but rather is a generalization of all of these goats.

San Clemente The San Clemente goat is a

Spanish type goat that was left behind on San Clemente Island off of San Diego, California in the early 1500s as a source for meat for later expeditions. These goats were so successful that they nearly wiped out the islands vegetation and had to be thinned out to save the islands flora. The eradication procedure was almost too successful nearly wiping out the San Clemente entirely.

Descendents do still survive and give us some insight as to what most goats looked like 500 or so years ago. They are smaller and finer boned than today’s popular breeds, with does averaging 45 pounds or so and bucks reaching to 70 pounds or so. For the most part, San Clementes are brown and black in color.

Continued on page 19

The Valley, January 2011

12

Roads Less Traveled...

by Lynn Persing

Random Acts of Kindness

During the holiday season we see acts of kindness all around us. The Salvation Army, Toys for Tots, food drives, care boxes for soldiers, and the list goes on. In this month’s article I want to go a bit beyond typical generosity and giving to a charitable cause. I want to talk about truly random acts of kindness that happen at other times of the year and don’t necessarily involve a tax deduction (I’m certainly not implying that giving to a charitable cause and a tax deduction is a bad thing, however!)

A couple of years ago, I found myself on my own during he winter. It wasn’t a terribly snowy winter, but we had several 1-3 inch storms that left the driveway covered in a thin

layer of slush and snow. I’d leave for work in the morning, knowing full well that I’d have to come home and shovel the driveway before I parked for the night. It wouldn’t be good to let the snow turn to ice and make the driveway treacherous to walk on. I don’t have a huge driveway, but it’s big enough to park two and a half cars (In case you are wondering, a half car=one of those new, funny-looking little electric cars). As I pulled up to my house on that first snowy night, I was shocked to see that my driveway had already been plowed. What?

Who did this? Why did they do this? I was thrilled! This meant I could head right inside, take care of the dog, and get busy making dinner without spending the next hour shoveling just a few inches of snow. Did I mention that I was thrilled?

I didn’t question it, I just accepted that a kind neighbor with a new snow plow did me a one-time favor. However, I soon learned that it wasn’t a one-time favor.

Over the next few weeks, I arrived home to find my driveway plowed every time it snowed. Wow! This was great! I began asking my

neighbors if they knew who was so kind to do this for me, but none could tell me exactly who it was.

A few of them speculated, but no one was sure. One snowy Saturday morning, I woke up to the scraping sound of a tractor plow outside my window. I jumped up and looked out the window to see someone on a four-wheeler plowing my driveway! I couldn’t tell who it was as they were all bundled up and I couldn’t see a face. I couldn’t run out there as I wasn’t yet dressed or put together.

I also felt bad that I had no cash in my wallet to give them some compensation for doing me a big favor. I figured I would try to catch them later to thank them.

Well, there never was a later—I never did catch up with the driveway-clearing neighbor. So, if you are reading this now, consider this article as a BIG THANK YOU for your generosity that winter.

I have no idea why you did it, or how you knew that you were making my life so much easier by your kindness, but you certainly did, and I truly appreciate it!

As I reflect on this random act of kindness, I think about the movie “Pay It Forward” star-

ring Helen Hunt that I watched for the second time last month.

The movie is about a boy who is inspired by his teacher to come up with an idea that will “make the world a better place.” His idea is to do nice things for three people, with no remuneration, except that they must “pay it forward” and do nice things for three more people.

I must warn you that you’ll need tissues for the ending! How amazing that the idea of “paying it forward” seems like a novel one. Surely all of us have done something nice for someone else many times in our lives? But, as I think about the things I’ve done, it doesn’t seem like nearly enough.

Have you ever had someone give up their seat for you, return your grocery cart, or something else “just because” they think you’ll like or appreciate it? Well, it feels great, but imagine giving someone else that great feeling?

Recently, a colleague of mine, who is now retired, stopped by my office with a little present “just because”—a bag full of apples from the apple trees in his yard. He thought I might like them. He was right! What a wonderful little pick-me-up for

my day. I didn’t have time to use them right away, but I was full of smiles a few weeks later as I baked an apple pie with those apples, feeling pretty appreciative that my colleague had thought of me when they were wondering who might like to have them.

Last week, Wayne dressed as Santa Claus and we visited the Lewistown Hospital on Christmas Eve. As he “ho-ho-ho’ed” his way through the third floor and handed out Christmas cards, I realized that the smiles that his “outfit” elicited from the patients were contagious. After that experience, I can tell you, without a doubt, that giving truly is better than receiving.

So, here’s the challenge to myself and to all of you for 2011. Pay it forward this year.

Do something really nice for a friend, stranger, or family member—once, or even several times throughout the year. Make someone’s day and do it often.

I’m not talking about “gifts” that cost money. I’m talking about a favor, an encouraging word, a nice comment, or a hand-up. Are you the recipient of someone’s kindness? We’d love to hear your story. Write us at thevalleynewspaper@gmail.com and tell us about it! You can also mail your story to The Valley, PO Box 41, Yeagertown, PA 17099. a

13

The Valley, January 2011

Understanding the Constitution

by David Molek

POWER TO TAX Article I, Section 8 of our Constitution begins by granting Congress the authority to levy and collect taxes. In the 19 passages which follow, there is enumerated activities for which Congress has spending authority. Among those activities are common defense, coinage of money, establishing post offices and courts.

Literally, the spending clause is the source of Congressional authority to levy taxes for two purposes: to pay the debts of the United States and to provide for

the common defense and general welfare of the United States. Unfortunately, it appears to me that these two purposes have been interpreted so broadly as to amount to no limitation at all. The power to provide for the general welfare is a power to spend for virtually anything.

Beginning with Franklin D. Roosevelt, leftists controlled the federal government and began passing laws and creating administrative agencies at a dizzying pace, increasing its control over economic activity and, hence, individual liberty. It used the power to tax not merely to fund constitutionally legitimate governmental activi-

ties, but also to redistribute wealth, finance welfare programs, and establish pension and unemployment programs. It appears to me that the Democrat Party has become as dependent upon federal power for its sustenance as the governmental dependents it has created.

This era started a sweeping break from our founding principles and constitutional limitations.

Our federal government has become a massive, unaccountable conglomerate.

I believe that, some 221 years after the ratification of our Constitution, Americans are at a point, maybe a crossroad, with oppressive centralized government, requiring us to choose a path toward liberty or continued tyranny.

The current debacle of progressive taxation is the result of FDR’s classwarfare decree: “Here is my principle: Taxes shall be levied according to ability to pay. That is

the only American principle.” President Obama favors redistribution of wealth. These positions certainly sound similar to Karl Marx, who said, “From each according to his abilities, to each according to his needs.”

Unjust taxation was the catalyst for the first American revolution. Today, once again, our fundamental rights are being violated by unjust taxation for purposes not authorized by our Constitution.

I know I may be naïve, but I would like to see the Republicans in January start by identifying expenditures and taxes which are not expressly authorized by our Constitution, and schedule them for termination. Since FDR, our federal government has assumed a vast and unprecedented set of powers.

Most of this assumption of power has been done without explicit constitutional authority. The time has come to re-limit federal power in our fundamental law and to restore constitutional government.

I understand that some taxation is necessary. I believe that every resident

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Reader submissions are encouraged for consideration for publication.

Submit your story or article to: The Valley PO Box 41 Yeagertown, PA 17099

of our country should be required to pay taxes so they have a stake in limiting its abuse. Our Founders repeatedly argued that the power to tax and spend did not confer upon Congress the right to do whatever it thought to be in the best interest of our country, but only to further the ends specifically enumerated in the Constitution.

There is a groundswell of protest across the U.S. today, which is far more powerful than what President Obama dismissed as “malcontents” who are “waving their little teabags.” I am proud to be a member of the Mifflin County 9-12 Project. It is my desire and, hopefully, America’s desire to restore our Constitution’s integrity and the Rule of Law. a

All tyranny needs to gain a foothold is for people of good conscience to remain silent.

--Thomas Jefferson

The Valley, January 2011

14 Sue Burns from page 7 suppressing effect of sugar starts in less than thirty minutes after ingestion and may last for up to five hours. Eight tablespoons sounds like a lot of sugar, but that is the sugar equivalent of about two 12 ounce sodas. I know you are saying, “but I drink DIET soda.”

Still not good, for numerous other reasons that we will save for another column.

2. Excess Alcohol - Excessive alcohol intake can harm the body’s immune system in two ways.

First it can produce an overall nutritional deficiency. Secondly, alcohol, like sugar, consumed in excess can reduce the ability of white cells to multiply and inhibits the action of killer cells on cancer cells. What is excess alcohol you may ask? Well, one drink does not appear to disturb the immune system but three drinks begin to tip the scale.

3. Food Allergens - Due to numerous reasons, some divisions of the immune army recognize an otherwise harmless substance, (such as milk, wheat or nuts), as a foreign invader and attack it, causing a sensitivity or allergic reaction. Seek out and work to eliminate food allergens to lesser your immune’s hyperactive tendency.

4. Obesity- Being over weight puts a huge burden on the ability of our white blood cells to multiply, produce antibodies and rush to the site of an infection.

Nature to the Rescue

The immune boosting properties of nature’s food are remarkable. However, there is no magic pill or one food that is going to make us totally invulnerable to invasions. Yet, if we are ever viligant in following the recommendations I list below, we will assuredly offer support to our army of defense. Remember that combining and enjoying an array of these lovely foods creates the magical synergy of protection.

Eating one food or taking one supplement is not going to act like a drug.

1. Eat a rainbow of colorful fruits and vegetables – Up to two to three cups each day. When was the last time you had purple cabbage or a kiwi? That’s what I thought. Try them, you may be surprised! Also, red peppers, pumpkin, blueberries, oranges, broccoli, you get the idea. This is where we get most of our protective antioxidants. Fruits and vegetables also alkalize the body, allowing the immune system to be more effective. You may have to slowly build up to the recommended amount, but remember,

every little carrot stick helps.

2. Yogurt – Especially, higher protein Greek yogurt. Yogurt packs a healthy dose of good bacteria, (probiotics), that line the intestinal tract to fend off invading germs. Make sure the container says it contains live or active cultures.

3. Garlic – Put fresh garlic it in and on everything! It really does keep vampires and viruses away.

Its properties range from mystical to medicinal. The pungent smell is a small price to pay for the immune boosting benefits.

That smell comes from sulfur compounds that are effective against bacterial, viral, fungal and parasitic infections. They also have anti-tumor and antioxidant features. According to an article in the Journal of Nutrition, garlic is the second most used supplement in the United States. Don’t just turn to supplements, chow down on a clove or two a day!

4. Green Tea - Tea leaves are rich in something called polypehnols, which is a plant antioxidant.

Because green tea is “new born” tea, it has undergone minimal oxidation during drying and processing. Scientific studies have shown that green tea also contains a specific and powerful antioxidant referred to as EGCG, (epiigallocatechin gallate), which has been shown to inhibit the growth of cancer cells without harming healthy tissue. Brew a pot and sip away throughout the day!

5. Mushrooms - Not only do mushrooms help in the production of white blood cells in the body, some studies have found that they may make these cells act more aggressively against foreign bacteria. The very best kinds are the Asian mushrooms called shiitake and maitake which are available in most supermarkets.

6. Herbs and Nutritional Supplements – There are many herbs and supplements that offer immune support. Space does not allow me to list all of them or the research that supports their valuable properties. My personal favorite immune supporting herbs are ginger, turmeric, oil of oregano, elderberry and Echinacea. Essential supplements include vitamin C, vitamin D3, zinc and probiotics.

Do your research and then consult your health care professional as to their specific properties and dosage amounts that would be appropriate for you. Make sure to check for any contraindications for any medication you are taking.

Note: Most anti-viral botanicals should not be consumed by pregnant or breastfeeding women.

Lifestyle support – In addition to taking in nourishing food and

supplements, there are several critical lifestyle modifications we can put into play to assure further protection.

1. Get adequate sleep – I can’t emphasis this enough. Catching a cold or flu is often our body’s way of telling us to get some rest for a change. People who get less than 7 hours of sleep a night are 300% more likely to succumb to a virus attack. Although there is no magic number when it comes to how many hours we need, research suggests that most adults need 7-8 hours for maximum health benefits. Children require from 8.5 to 13 hours depending upon their age. I realize this tip is challenging for many people for numerous reasons. Rest assured, your healthcare provider should be able to help you overcome any obstacles that stand in the way of a good night’s sleep.

2. Deal with stress effectivelyEasier said than done, I know.

But we really must try to “let go,” because one of the sure fire ways to lower our immune system are negative emotions such as worry and anger. Numerous research studies conducted at leading medical schools and published in peer-reviewed journals (www. tm.org). reveal that “feeling good” boosts immunity. One of the best recommended ways to create this serenity (in the midst of chaos) is to step back, take a deep breath, and take a moment “just to be.”

Getting into a “being” mind set rather than a “doing” mode works wonders to increase our feel good brain chemicals called endorphins.

Take this time be silent, weed out negative thoughts and re-establish attitude of gratitude, reconnect with a higher power. Some call this meditation or contemplation.

I call it prayer.

3. Exercise - We already know that exercise has many benefits to our overall health, but exercise also provides valuable support to the immune system. According to a study by David Nieman, exercise physiologist at the University of North Carolina, women who walk 45 minutes a day are half as likely to catch a flu or cold. In addition, active women in their 70s had immune systems that were as healthy as women in their 30s and twice as healthy as sedentary seniors. Keep moving to keep that lymph fluid flowing! Don’t overdue though; moderate exercise will improve immune function while excessive exercise will suppress it. Just 20-30 minutes, 3-4 times a week should do it.

4. Drink lots of water - The word lymph comes from the Latin word “lympha” meaning water.

When we are dehydrated, our

lymph fluid can’t flow freely and our white blood cells begin to stagnate. A sluggish lymph system not only affects our immunity but also can lead to weight gain, muscle loss, high blood pressure, fatigue and inflammation. We have twice as much lymphatic fluid as blood in our bodies, so we must keep it replenished. We can do that by drinking water all day long. When I say water, I mean WATER. Not juice, soda, coffee or tea. The ideal amount is half your body weight in ounces.

If that sounds like a lot, break it down. Upon arising, drink, (sip), 8-10 ounces in the first half hour you are awake. Then drink more before breakfast, lunch, and dinner. Try to have one last glass after dinner. If you just drink a little at a time it will absorb so much better and eliminate frequent trips to the restroom.

5. Deep Breathing – Breathing serves as a “pump” for our lymphatic system. Learning some deep breathing techniques will do you body good! Give me a call or send an email. I will be happy to go into more detail.

Speaking of breathing deeply, that is exactly what you will want to do when you smell the savory aroma of this homemade chicken soup. When I was growing up, my grandmother said that chicken soup was good “for what ails you.” Interestingly enough, scientific evidence supports what my dear grandmother said. Stephen Rennard M.D., chief of pulmonary medicine at the University of Nebraska Medical Center in Omaha says that chicken soup acts as an anti-inflammatory. The soup, he says, keeps a check on inflammatory white blood cells. In his lab, Rennard tested chicken soup made from the recipe of his wife’s Lithuanian grandmother. He demonstrated that the white blood cells showed fewer tendencies to congregate and cause inflammation, but were no less able to fight germs after he added samples of the soup to the white blood cells.

Diluted 200 times, the soup still showed that effect. Here is Dr. Rennard’s recipe. Doctor tested and Grandma approved! You can also watch him and his wife create the soup via a great video at the following web site www.unmc. edu/chickensoup/recipe.htm.

Note that this recipe uses parsnips and turnips. If you are not familiar with these wonderful root vegetables, this recipe might be a good place to start. Also, the Rennard’s do not put the cooked chicken into the soup; they just use the vegetables and broth.

When I make this, I add in the cooked chicken meat and some

Grandma’s Chicken Soup Recipe (Note: According to Dr. Rennard, other chicken soup recipes also are effective, including many store-bought soups) Ingredients: 1 5- to 6-pound stewing hen or baking chicken, (even smaller is fine) 1 package of chicken wings 3 large onions 1 large sweet potato 3 parsnips 2 turnips 11 to 12 large carrots 5 to 6 celery stems 1 bunch of parsley Salt and pepper to taste Directions: 1. Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.

2. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and half hours. Remove fat from the surface as it accumulates.

3. Add the parsley and celery.

Cook the mixture about 45 min. longer.

4. Remove the chicken. The chicken is not used further for the soup. (The meat makes excellent chicken parmesan.)

5. Put the vegetables in a food processor until they are chopped fine or pass through a strainer. Both were performed in the present study.

6. Add salt and pepper to taste.

(Note: This soup freezes well.)

Enjoy!! whole wheat noodles. I also do not always puree the vegetables.

As you can see, this recipe is very adaptable!

Bottom-line, what’s the secret of a healthier, happier immune system? I believe it lies in resolving to eat nourishing food, supplementing with healing vitamins and herbs, exercising, and taking time to relax EVERY DAY. This unique combination will give your immune system a head start to assure you an awesome New Year full of adventures, NOT colds and flu.

Wishing you a Healthy New Year, —Sue a

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15

The Valley, January 2011

The Mushroom Guy Tasty fungal morsels and other wild edibles.

by Bob Sleigh

Mushrooms have been a part of human existence for as long as there have been humans. It’s scary, though, to wonder just how cavemen would have determined which fungi were edible and which were not. Since reports indicate that some deadly mushrooms actually taste very good, there is little doubt that the first mushroom poisonings happened thousands of years ago.

Along that same line of thinking, you have to be intrigued by civilizations that figured out the medicinal benefits of certain mushrooms.

In various countries throughout the world, mushroom rituals have been and still are practiced.

Participants in many of these rituals believed that mushrooms could make one super strong, aid in finding lost objects and lead their soul to the gods. Far-fetched claims for sure, but where there’s smoke there’s usually fire, and with modern technology we now know it is a bonfire.

We’ll come back to that in a moment. I almost forgot about our trip to Egypt.

According to ancient Egyptian Hieroglyphs that are nearly

5,000 years old, the pharaohs were so enthralled with mushrooms that they decreed them food for royalty, essentially banning them from consumption by the common people. The upper class had sole access to the entire supply of mushrooms or, as they called them, “plants of immortality.”

Now back to that bonfire we started.

Mushrooms have some amazing medicinal and nutritional benefits that have been documented by various research studies. The most common medicinal mushrooms have the double bonus of also containing some amazing nutritional benefits.

Dare I mention Grifola frondosa again?

Not only is the common sheephead, rams head, hen of the woods, maitake, whatever you want to call it, an excellent medicinal mushroom, it also contains a remarkable payload of one very important vitamin.

Mushrooms are the only item you will find in your grocers produce section that contain vitamin D. Other sources of this essential vitamin are fish, liver, eggs and, of course, the sun – something we northerners can be lacking this time of year. Vitamin D is synthesized in the skin using ultraviolet radiation from the sun, when it

decides to show up. The lack of sunshine can obviously cause a lack of the vitamin in individuals with poor diet or dietary restraints.

One cup of Grifola frondosa provides 827 IU of vitamin D—more than double the daily recommended dose of 400 IU for an adult. Even the common button, crimini and portabella mushrooms of grocery store fame can contain up to 97 percent of the daily value. Due to this simple fact, mushrooms are an essential element of a natural vegetarian diet.

Along for a ride in the nutritional payload of mushrooms, are a few B vitamins.

Riboflavin, niacin, and pantothenic acid aid the body in producing energy by breaking down proteins, carbohydrates and fats. B vitamins also play an important role in the functioning of the central nervous system.

Ahhh, but we’re not done yet folks. I’m gonna run out a partial list of other elements contained in mushrooms. This is for you, the readers, benefit. I’m no expert on this topic and am pretty sure many of you out there are way more familiar with this stuff than I.

Here we go, selenium, copper, potassium, phosphorous, niacin, ergothioneine, beta-glucans, riboflavin, and many more.

Oh yeah, I did say Grifola was an excellent medicinal mushroom didn’t I?

Well let’s see, beta-glucans have been shown to stimulate the immune system; selenium, an antioxidant, aids the immune system and protects body cells from developing chronic diseases; and ergothioneine, a naturally occurring antioxidant also protects cells.

See, nothing mystical or magical, just a whole bunch of stuff that’s good for you.

Grifola frondosa and Shitake are two edible mushrooms that are showing promise for cancer treatment and prevention.

Shitake in particular contains a polysaccharide compound called lentinan, which has been shown to cause tumors in lab mice to regress or vanish in 80 to 100 percent of the subjects.

We could go on for pages here about various mushrooms

and their particular benefits, both medicinal and nutritional, but I would get bored, and I suspect many of you would too.

Hopefully I have given you enough information for you to be either better informed or encourage you to seek out the rest of the story yourself, or hopefully both.

There is much I haven’t touched on, such as using mushrooms for treatment of high cholesterol, HIV, hepatitis B, herpes simplex I and II, Type 2 Diabetes, asthma and other respiratory ailments.

Mushroom supplements can be found at larger drug stores and most health food stores. Although very handy and easy to use, research shows that the best benefit is obtained through fresh, mature mushrooms.

Also for those who just can’t bring themselves to eat mushrooms for one reason or another and still want the benefits, many can be made into a tea or broth and used to supplement recipes.

My favorite way to get mushrooms into a dish is to dry them and process them in a coffee grinder to a fine powder. It’s a great flavoring for burgers and steaks.

OK, now I’m getting hungry, time for a nice hot bowl of wild mushroom soup as I sit in front of the fire and watch the snowflakes fall. See ya next month.

Oh, the soup you ask? Grifola, what else? a

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3. In the United States, which two states are touched by eight other states?

16

The Valley, January 2011

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The Valley, January 2011

LZ Swanson From Iraq

by Shawn Swanson

EVERYDAY CARRY ITEMS FOR ON AND OFF THE MOUNTAIN Time to examine an old set of habits... What odds and ends usually

accompany you on your belt, in your pockets, or rest in your handbag on a daily basis?

In the past for me, it’s usually been a mixture of keys, cash, cards, credentials, and a pen knife for occasional use that have graced the pockets of my khakis and Carhart shirt, as I have engaged in my day by day activities.

However, as experiences do, I recognized that times have changed and so have my thoughts about what I carry ritualistically on me as I pass the day. You see, 9-11 and the events surrounding Katrina got me thinking differently about how I approach ‘life.’ I can appreciate now that despite the tendency for things to remain normal on a day to day basis, that there are occasions where hazards and unwarranted dangers might be brought to my doorstep or be coincidental to my travels. I realized that we live in times that aren’t always safe or ‘normal,’ and often enough can present a different gravity than what my parents were used to in the past even living in a small(er) town.

I needed to think about what I took for granted so often for so long —My personal security, my safety, and my ability to assist family and friends in a pinch or a dangerous situation at moment’s notice.

So what would I need? How would I adapt to today’s demands?

What changes are practical? … What would I carry?

First off, I handed in the pen knife for a more useful multi-plier. I have all the benefits of keeping a folding blade on me now combined with a simple set of pliers, multiple screw driver heads, and small scissors set amongst other useful features. I could have chosen the old Swiss Army pocket knife, but felt the addition of the pliers was a meaningful gain. It also came with a handy belt pouch I use on my left hip keeping my pockets uncluttered.

17

Second, I finally broke down and went cellular. I hate phones, really, but communications are an absolute requirement today. If you can’t handle a problem ‘call’ someone who can. My choice for a communications platform was the Blackberry, so I could not only be pestered by phone calls, but by texting friends, and emails as well.

While I find today’s social reliance on instant communications an annoying advent, I also realize its utility and would never be without my chosen communications device given the alternative. It’s best to be conventional and have a cell around. Your family and friends might need you. So now, my Berry rests next to my multi-plier on my belt.

Third, I made what lots of folks would call a hard choice and decided to begin carrying a firearm on my person on a daily basis for practical defense. I am a guy with enough girth and measure to carry most sizes and calibers of pistol, but found myself resonating best with a Glock 17 9MM. In my view, unfortunately, the time has arrived that I thought it prudent to exercise my 2nd Amendment Rights so lawful defensive carry has become a practice. Did I mention it was a pain in the butt to do this? Well, it is, but the thought of being unarmed today, just isn’t an option in my mind.

Next, I added to A multi-tool can come in very my daily carry affair a handy, especially the pliers. mix of smaller items, but would be remiss if I didn’t mention pocketing a small flashlight. What I decided to carry was a small LED executive light that casts a serious beam considering its size.

We spend most our days indoors anymore, so the practice of carrying this little gem in my left pocket has become a fixture. So, when the setting becomes dim, I am prepared to shed some light on the subject.

So, what makes up your practical carry? What might prove useful? What advantages do you want in a pinch?

What makes sense for you? Take some time and think about it. You never know what’s next… a The author’s concealed carry choice, the Glock 17 in 9mm.

18

The Valley, January 2011

Woods, Water and Wildlife with Bob Sleigh

A Walking Stick for any Occasion

Even for those of us that don’t let the cold weather and snow keep us indoors, winter always involves more downtime than any other part of the year for outdoor lovers. It’s a great time to get things organized, repaired and ready for next year and to plan the year’s adventures. It’s also a great time to build a walking stick.

OK, now admit it, you have always wanted a good walking stick. A stick to call your own with the nice little custom touches such as carvings, a leather grip and maybe a compass. Building a custom walking stick is only as difficult as you make it.

Granted, if you’re looking for something made from exotic wood with fancy carvings and a finish you can see your face in, this isn’t it. Some of these fancy sticks are truly beautiful and the makers are very talented individuals, but I just can’t see myself carrying one of those works of art through the woods very often.

What I’m talking about making here is a utilitarian stick.

One you won’t be afraid to bang around a little, one stout enough to take the banging around. A stick that can wear its battle wounds with pride and provoke a memory from nearly every one.

Quality walking sticks are usually made from fresh cut saplings that are carefully dried to prevent cracking. The process can take a couple years and still result in an unusable piece of wood.

With a little searching through the woodlands, we can cut this process out completely and still have a stout stick that will serve well for years.

Since patience is not my best virtue, I let Mother Nature do most of the work preparing the blanks I use for my sticks. If you spend any time at all around the

parks and hiking trails, you have seen examples of this type of stick many times, in fact you have probably used a few yourself.

They are the ones picked up along the way from a fallen tree or dead sapling that has naturally dried and aged, and are then left leaning against a tree at the end of the walk.

little larger in diameter than your preferred diameter.

Type of wood is of not much concern to us here, although hardwoods are preferable and will allow for more intricate carving, softwoods are lighter and easier to carve.

I start all of my projects by removing the bark and cleaning up any soft spots or other defects.

A drawknife is the perfect tool for this process, but a large hunting knife or small hatchet works also.

My next step is to cut the stick to length. Start by trimming the bottom back to a point where a rubber cane tip can be slipped over the end. Some trimming may be necessary to get a tight fit with the tip.

Cane tips are easily found at your local drug store or medical supply.

Finding the proper length for The author’s two walking sticks, his your stick is as adorned with a deer antler and his wife’s easy as taking it for with a morel decoy to help conditioning a walk. While walkthe eye. ing, pay attention to Both of the in-progress sticks where you hold the stick and if pictured here were found this way. necessary, mark the top and botYea, they both have some minor tom of your grip. Now you simply cracking and maybe a small soft cut off the top of the stick a disspot here and there, but none of tance of your choosing from your the flaws affect the sticks usefulgrip. I prefer about 8 to 12 inches ness or appearance. In fact many above my grip to help balance the times these small flaws can be stick in my hand. worked into a carving that en That’s it. You have a usable hances the flaw in a positive way. walking stick that will serve you

What we are looking for is well and not be a great loss if a solid piece of standing wood forgotten in the woods. But, that’s with very little or no sign of insect not what we wanted when we inhabitants. Your blank should started this, is it? be a little longer than what you

My next step at this point need to facilitate trimming to size would be to sand the entire stick and with the bark on should be a with medium fine sandpaper and

A beginners carving kit with everything you need to start carving your own sticks.

smooth off any bumps or projections that won’t be worked into a carving.

Where you go from here is only limited by your imagination.

Walking sticks are as unique as the persons using them and should be a reflection of your personality and interests.

My antlered stick, shown here, is a reflection of my hunting heritage and also works real well to move brush and leaves out of the way when hunting mushrooms and other wild edibles.

My wife’s Morel mushroomtopped stick reflects her love for this fine edible mushroom and also her difficulty in finding them. The mushroom decoy is a constant reminder of what she is looking for.

To make the stick easier to use, and more comfortable to carry, some type of handgrip is advisable. I prefer leather for its durability and ease of replacement if needed.

Split cowhide would be my preference here if it were easier to find. Instead, I use leather shoelaces designed for work boots.

The laces can be found in just about any large department store.

Begin by soaking the leather in water for several hours to soften it and allow it to stretch some while being applied. With careful wrapping, the leather can be tightly wound around your grip

area and held in place without fasteners.

After your grip dries, the leather will have shrunk and become very tight. Installed properly, this grip will last for years without becoming loose.

By drilling an appropriately sized hole just below your grip and attaching a loop of leather or soft rope through the hole, you can easily add a wrist strap. Adjust the length of the loop to suit your tastes.

When it comes to carving, you have two choices, have someone else do it for you or do it yourself. The small wood carving kit, pictured here, retails for about $55 and has more than enough tools for the novice carver.

Practice on some scrap wood before tackling your stick and you might be surprised what you can do.

One word of warning though, this can become very addicting once you get started. Every time you are in the woods there will be pieces of wood calling to you, wanting to go home with you, wanting to be your next walking companion.

Good luck, have fun, and if you come up with something you’re proud of, send me a photo.

I just might let you know where you can buy one of those Morel decoys for your own use. a

19

The Valley, January 2011 Do you need a goat from page 11 Myotonic Myotonic goats are raised for

meat and are not a specific breed of goat, but rather share a genetic disorder called myotonia. They are sometimes called the Tennessee Fainting Goat or the Wooden Leg Goat. The genetic disorder causes their muscles to stiffen and contract when startled, and if in a compromising position, they will fall over and not be able to move until their muscles relax.

The disorder does not affect the meat quality, but does make them susceptible to predator attack if allowed to range, so they must be kept protected in enclosures if one wants to keep their goats. Even a barking dog will cause them to stiffen, off balance animals will then fall over, and would be helpless if the dog attacked. Because of this disorder and having the muscles contracting often, they build thick sturdy bodies which makes them excellent meat goats.

But, also because of this disorder, they are never aggressive, and therefore, make great pets as well. Myotonic goats come in all sizes and colors as it is the genetic disorder that classifies them.

Other considerations apart from providing meat and milk, fiber for yarn, and hair for mohair, goats are a beneficial source of natural fertilizer. Each goat will drop approximately one pound of manure per day which is fantastic fertilizer for your gardens.

Goats are extremely easy to transport. One friend Maureen Grady, the goat lady of Milroy, has used her car for transporting small numbers of goats from their summer range back to the winter barn, although trailering will move a larger number of animals at once. Either way, they are easy to transport. Shelter is easy to provide since all they need is ventilated, but not drafty, shelter from the sun, wind, rain and snow.

Goats are wonderful 4-H projects for children as well; they are easy to handle and respond well to human interaction.

With the general movement for folks to be closer to the source

of their food whether it be dairy or meat, and the current upward price trend for these items, it might be very wise to consider a goat for yourself in the near future. They are a wonderfully versatile and cost effective way to ensure these products come to you as fresh and untainted as possible. a

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Last year we decided to make another step toward more self-reliance, we had a wood stove installed. The 717-248-5476 • 1-800-PROPANE (776-7263) previous winter was miserable here, even with all of the insulating, and new windows, we sat in our living room bundled up in sweatshirts covered with blankets because you provide your other necessiwe had to keep the thermostat at 65. In an old, drafty ties from a position of strength, house with one thermostat controlling every room, it was pretty chilly! on your schedule. When you This is NO WAY to live. I lived in Northern NH for 25 years and never aren’t strapped by finances being spent a winter like that. On the contrary, we wore shorts in the house, drained from many directions all we usually cracked the windows as a means of controlling the inside at the same time, you can pick temp, even at 35 below zero. The wood heat is wonderful and inexpenand choose when to buy things sive. Well, spending the winter two years ago freezing like that, and still and therefore buy them when the laying out $3,000 for oil that was now gone, really irritated us. So we price is down, such as filling your did our research and had a system installed. Granted, the up front cost oil tank in the summer and having was high, $5,200 high. BUT, we have been toasty warm this winter, enough to get through to the next and our entire wood supply for this year was under $500, and the wood summer, because your heating stove will last decades. Our payoff is only 18 months and in the meanneeds are provided by wood. Betime, we have a means to stay warm no matter what the weather throws cause you have most of your food at us, if the power goes out, we can stay warm, and if need be, we can stored, either canned, dehydrated cook on the wood stove and heat water for bathing and coffee on there or frozen, you can buy other staas well. Another step in the direction of FREEDOM! ples such as sugar, flour, and other

This is one New Year resolution that you CAN achieve. Just set a items you can’t grow yourself in small goal, achieve it, and set another, before you know it, your whole quantity when they are cheap. As thought process toward buying will change. The main thing is you have I write this, we have a years worth to start somewhere and start small enough to realize a success. One day of sugar stored that we bought you will look up from your garden, or gaze upon your rows and rows of when the price was half of what beautifully canned foods, and a sense of freedom will creep over you, it is now, same with flour. It is you will realize that YOU will determine the outcome of your destiny your best bet as a hedge against and that you are not at the mercy of your job, the economy or the govinflation, it gives you the power to ernment, You will be your own man or lady, providing for yourself and decide when you will buy, not out being influenced by societal whims less and less. I can tell you this, it is of necessity because you are out a great feeling not having to worry about food and staying warm. of food.

Have I completed

Give yourself the gift of inthe journey, dependence and freedom this year nope, and most by making a new resolution to try folks never will your hand at self-reliance. make it to total Every step you take you will feel self-reliance, but the pride and feeling of well- bethat shouldn’t be ing creeping into your soul, and the goal. What it will drive you on to do more, should be your and before you know it, YOU will goal is to do as be controlling how you live, as much as you can Americans should. a for yourself, then

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The Valley, January 2011

20

Dairy Princess Memories

by Rebecca Harrop Mifflin County Dairy Princess 2010-2011 Hi, I’m Rebecca Harrop with more Dairy Princess Memories.

One of the best things about living on a farm is the space and the freedom. The space is really important this time of the year when we are eagerly anticipating the first plowable snowfall.

When it comes, we start looking for the biggest hill for sled riding.

After we’ve decided on which hill works best, we get a load of firewood for the fire. Then we are set to go.

I always felt bad for my friends from school who lived in “town.” They couldn’t just run outside and pick which hill to sled ride down. Their choices were usually limited. Our choices were limited only by how far we wanted to drag the sled that day.

Once my brothers were older and had 4-wheelers, they would haul us back up the hill so even that turned into fun.

Of course, sled riding has its own menu of food that accompanies it. Sled riding near meal time always meant soup and sandwiches or chili, unless we were really die-hard sled riders that day and decided to roast hotdogs and marshmallows on the fire. Something about eating outside in the freezing cold made the hotdogs taste so good. You absolutely have to have hot chocolate. Not

the store kind that you mix with hot water either, but the good kind you make from scratch. Mostly we use Nestles Quik for a cup of hot chocolate in a hurry.

My Mom makes the best hot chocolate from cocoa, sugar, vanilla, and milk. Throw a hand full of marshmallows on top and let them get a little soft. I like to drop a couple Hershey kisses in mine. It always hits the spot after several hours of sled riding.

The winter months can also be quite a challenge on the farm. From frozen water pipes to making sure the lane is plowed by 6:00 am or earlier for the milk truck to pick up the milk.

Traveling between the different farms to feed and care for all the animals can be treacherous on occasion. Sometimes the conveyors freeze or tractors won’t start.

Lots of little setbacks occur that are just harder to manage when it’s freezing outside. Although in the midst of all this, an occasional snowball fight has been known to break out. Participants of all ages become involved with laughter ringing around the barn. Snow angels appear with suspicious brown footprints leading to and from them. Cattle mill around with puffs of steam rising from their noses and mouths. All these

things add to the store of winter memories I treasure.

Speaking of memories reminds me that this time of year often presents opportunities while visiting with family to learn lots of history and unique family stories.

My Mom says she learned so much talking to her grandparents.

Stories of their family history and when they were dating, as well as how they survived some hard times. Don’t pass up the chance, you may wish you hadn’t some day.

Super Bowl season is coming so the recipes I’m going to share will help with your entertaining for the big game. Put these out with a tray of assorted cubed cheeses and crackers and you will be everyone’s favorite host or hostess.

PICNIC DRUMSTICKS

20 min.prep time Yield: 4 servings (1 1/3 cups dip) Ingredients Chicken: 1/3 cup LAND O LAKES® Butter 1/3 cup crushed saltine crackers 2 tablespoons onion soup mix 8 chicken drumsticks Dip:

1 medium (1 cup) cucumber, peeled, chopped 1 cup light sour cream 1 1/2 teaspoon chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon dried dill weed Directions:

Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture.

Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.

Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

TACO CHEESE SPREAD

10 min.prep time Yield: 2 3/4 cups Ingredients Dip: 1/2 cup sour cream Fresh cilantro leaves, if desired 12 ounces (3 cups) Land O Lakes® Cheddar Cheese, shredded 1 (3-ounce) package cream cheese, softened 1/4 cup sliced pitted ripe olives, drained 2 tablespoons chopped green chiles

1 tablespoon taco seasoning mix Dippers: Crackers or tortilla chips Fresh vegetable dippers, if desired Directions:

Combine sour cream, Cheddar cheese and cream cheese in large bowl. Beat at medium speed until well mixed. Add olives, chiles and seasoning mix; continue beating until well mixed.

Place cheese mixture into serving bowl. Cover; refrigerate at least 30 minutes to blend flavors.

Garnish with cilantro, if desired.

Serve with crackers or vegetable dippers, if desired. a

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The Valley, January 2011

Modern Energy and Alternative Heating

21

with Curt Bierly

What about a Solar Hot Water System?

How much will it Cost? Is it a Good Idea? How will it Benefit Me?

You walk outside on a sunny day and you can feel the warmth of the sun. You own a vehicle with black seats and you sit on them on a sunny day and they are warm, even hot, if it is summer time. You walk on a blacktop road on a hot summer day with no shoes on, and it is HOT. Wouldn’t it make sense to capture that heat, store it, and use it to heat your home and/or Domestic Hot Water (DHW, i.e. hot water to wash dishes, take a shower, wash your face, etc). What is absolutely great about a Solar Hot Water System is that after you make that initial investment, you are not charged for the amount of sunshine you use! No yearly increases in cost, no government intervention, no taxes to pay. The sunshine is FREE! In fact, “hang onto your hats,” in addition to sunshine being free, for a limited time, the Federal and State governments are going to help you

pay for the equipment you need to capture and store Solar Heated Water. “No way,” you say. “It can’t be true!” Well, I’m happy to inform you that it is true!

In addition to all of those advantages, solar hot water is “Green,” it’s Renewable, and it leaves no Carbon Footprint. The sun doesn’t need to be delivered with a truck, we don’t need to purchase it from “across the pond,” or deal with “drilling or hydrofracking for natural gas”.

The question is “do these system work?” For now we’ll limit our discussion to Solar DHW. We’ll look at other alternatives later. Our company has installed numerous solar hot water systems to heat DHW. One of the systems we installed locally was for a young couple with two small children. On November of this year, they reported to me they had turned off their backup electric heat in May and hadn’t turned it on to date. They went 6 months using only DHW heated by the sun.

Another interesting report was recently received on one of our solar installations that is providing DHW for a two person household.

The husband is very interested in renewable energy, but apparently

doesn’t completely understand the mechanics of the solar system we installed for them. He called us to schedule a service call on the electric backup to his Solar Hot Water System. He reported that their electric bill was too high (who’s isn’t?), so he turned off his DHW backup electric heat at the breaker panel. It was my understanding that they were willing to go without DHW to save electricity (whoa, cold). Anyway, back to the service call. He wanted us to check the backup electric heaters and the circuit breaker--“they must not be turned off because I had hot water all summer!” You guessed it, the Sun had supplied them with all the DHW they needed all summer. The systems do work!

“Ok,” you say, “but how much financial help will I receive from the Federal and State government?” Check out the Federal Rebate Program at www.energystar.gov. Click on “Tax Credits for Energy Efficiency.” Scroll down and click on “Solar Energy Systems.”

You’ll see that the Federal government is offering a 30% tax rebate of installed cost with no upper limit for qualifying systems! It is currently listed to expire on 12/31/2016.

Check out the State Rebate Program at www. dsire.org. On the map, click on “PA.” To learn all the details, find the heading “State Rebate Program” (about ½ way down the list). Under that heading, click on “Pennsylvania Sunshine Solar Rebate Program.” This will give you an overview of the State program.

For all the details, scroll down the page to “Web Site”

and click on that link, which will take you to the State’s web site.

Everything you read says 25% of installed costs up to $2000 for Solar Thermal (i.e. a system to heat water using the sun.) That said, I recently received an email from the PA State program that said they were ramping up the rebate to 35% with a $5000 top.

Ok, let’s take a $10,000 DHW System cost for easy numbers.

The Federal rebate would be $3000 ($10,000 x 30% = $3000).

The State rebate would be $3500 ($10,000 x 35% = $3500). Whoa!

A $10,000 DHW System would cost you $3500.00.

“Ok,” you say “This looks really good, but what savings will I

realize?” To compute savings, you need to know how much it is costing you for your DHW per month. A realistic figure would be $50.00 per month for a family of four. In central PA, the sun supplies an estimated 80% of the DHW needs for a family of four.

The yearly savings would be $480 ($50 x 12 x 80% = $480). In seven to eight years, you would save the money you invested in the system ($3500 / $480 = 7.29 years)!

The PA State program funds are limited and the Federal government can change their mind at any time. 2011 is the time to move on this. You’ll never regret it. a

The Valley, January 2011

22

For Sale Portable Electric Milker Complete in excellent condition.

Reasonably priced. Call (717) 483-6868 Books for Adults or Teen Readers Gently used condition.

--Twilight Series (Twilight, New Moon, Eclipse, Breaking Dawn) $5.00 Ea. or all four for $15.

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Walnuts from page 5

enjoyable since you can now begin to see the fruits of your labors. When you feel that the shells are dry to touch, store the walnuts so that this drying process may continue. We make our storage bins from half-inch hardware cloth stapled to frames that keep them off of the floor to encourage air circulation. Let the walnuts continue to mature for about two months. We usually begin to crack them in January.

Cracking Black Walnuts is not that hard. Really. All that you need is a pair of safety glasses, a heavy hammer, and a hard place to crack them on. Put on your safety glasses, place the walnut, and whack it! This is very liberating and will build strong forearms. Of course, this will also send pieces of shell flying hither and yon’ and pretty much smash the nutmeats. We DO NOT recommend holding the walnut to prevent flying shells as this will almost guarantee you smashing your fingers as well.

Although long years of experience have taught us that you will eventually develop the technique of hitting the walnut with just enough force to release the nutmeats and that your smashed fingers will eventually heal, we DO recommend any one of the new-fangled lever-type crackers on the market today. They will speed up the cracking process at least four-fold; they crack out large nutmeats and your fingers will remain relatively intact. This is good technology.

Now it’s winter, the storms are raging and you’re in semihibernation indoors. Take a large pan and go to where your walnut bins and cracker are located.

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Pets

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Crack the pan full. Find a comfortable spot with good light, put on your favorite music (with your independent alternative energy source those downed power lines aren’t cramping your lifestyle), and set to work. Separate the shells from the nutmeats, adding the shells to the woodstove.

Spread out the nutmeats and carefully look over them for bits of clinging shell. DO NOT OMIT THIS STEP as it will help to prevent cracked teeth. Fill containers with cleaned nuts placing them in the freezer to keep them fresh and soon you will have a good supply ready to hand.

So here we are, months down the road, finally ready for the really good part—EATING! Yes, Black Walnuts have a very distinctive flavor—that’s the point.

Fresh, the slight acridness of the skins may not be to everyone’s palate. A light toasting (the oven works well at 350 degrees and WATCH THEM) will crisp the skins which are then easily blown away (true for English Walnuts as well). This will bring out an entirely new dimension of flavor.

Cooking the nutmeats in any way will modify their taste, so if Black Walnuts are new to you, before deciding whether or not to add them to your larder, try them several different ways. Such as…

Fresh Black Walnuts for healthy snacking, candied or spiced Black Walnuts for decadent snacking, Black Walnut pie, fudge, taffy, brittle, toasted and added to salad, cheeses, yogurts, stuffing, fillings—the list is only limited by your culinary imagination.

Did I mention cake? One of our family’s favorite recipes using Black Walnuts comes from my

Grandfather’s native country of Greece. The original recipe used English Walnuts, equally delicious but not to the point. Although some of the techniques may be new to you, it is simple to make and will give you a luscious taste of the “Old Country” with a “New World” twist.

Greek Black Walnut Cake Preheat the oven to 350 degrees.

Oil a 9” by 13” glass baking pan.

1 cup vegetable oil (we used second press olive, corn and canola work too) 1 ½ cup cane sugar 2 large eggs 1 cup sour milk (or sweet mixed with 1 tablespoon fresh lemon juice or cider vinegar) Beat the oil and sugar together for fifteen minutes. A standing mixer is great but whatever you’ve got will do. After fifteen minutes beat the eggs and milk together lightly and add to the oil/sugar mixture.

Sift the following: 2 cups all purpose flour (unbleached of course and up to half can be whole wheat) 1 teaspoon baking powder 1 teaspoon soda 1 rounded teaspoon of powdered cinnamon Gently, but thoroughly, add to the wet ingredients. Add 2 cups chopped Black Walnuts.

Pour batter into prepared pan.

Bake 30 minutes or until the cake springs back in the center or a cake tester comes out clean.

To prepare the syrup: as soon as you place the cake in the oven to bake, place the following in a two quart saucepan 1 ¾ cup water 1 ¼ cup honey 1 tablespoon fresh lemon juice Bring to a boil then reduce heat and simmer ten minutes, skim-

ming off foam if necessary.

Remove from heat to cool.

Allow the cake to cool ‘ti1 warm, about 15 minutes. Pour the cooled syrup over the surface of the cake not just in one spot Allow the cake to cool completely, cover and store at room temperature. The cake will have absorbed the syrup.

The syrup is a clever trick developed by my foremothers to keep the cake fresh without refrigeration for up to two weeks—not that it ever lasts that long. Serve as is, with fresh sliced peaches or a dollop of vanilla scented whipped cream.

So there you have it. Black Walnuts, a gourmets’ delight, right here in Mifflin County—FREE for the taking!

Did I mention that my Mother slices the walnuts on her scroll saw and creates, among other things, distinctive jewelry and room dividers?

A truly versatile tree indeed.

For more information and general reading on Black Walnuts, we recommend the following as good starting points.

“Stalking the Wild Asparagus,”

by Euell Gibbons “A Modern Herbal,” by Mrs. M. Grieve, Vol 1 & Vol 2 The Pennsylvania Nut Grower’s Association at pnga.net or you can contact acting president Don Jackson at 717-244-1834. a

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Frank About Business from page 6 collateral, which is a norm for bank financing. Unfortunately the husband had a drinking problem and was “tapping the till.” Their accounts payable was horrendous

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but most of all, they had 30 days to move from their home, literally, on the street. They were in their third year of ownership and were about to lose their life savings. The husband’s problem was an indirect cause of this failure and the immediate family could only know his problem. The direct cause of the failure was the relocation of a bridge that spanned a local stream that was located directly in front of the grocery and had directed consumers to the store. The bridge was to be relocated two miles south of the store’s location leaving no traffic flow to the store.

We emphasize the relocation of the bridge as this was poor planning on the owner’s part.

This relocation project was a matter of public record three years earlier. There was no research done by the client, which is an important factor in planning.

There is a happy ending to the story. I helped the client locate a realty agent that had a buyer waiting. The new buyer was a regional competitor and the buyer bought the available assets, closed the store and everyone was happy.

As poor planning is a primary factor in the foregoing situations, help is at hand when you understand the ingredients that help you avoid those situations. a Frank will answer or get the answers to any questions you may have regarding operating a business. Just email or write to The Valley at thevalleynewspaper@gmail.com or by mail to The Valley, PO Box 41 Yeagertown, PA 17099 put Frank in the subject line.

23

The Valley, January 2011

We can meet all of your power equipment needs. Buy local and get sales and service at Rons.

Many brands such as: Toro Simplicity Echo Shindaiwa Workx and more....

Large selection of snowblowers for the upcoming winter.

Visit us for high quality, custom-butchered meats as well as all of your grocery and canning supplies.

4707 Old US Highway. 322 R eedsville, PA (717) 667-3978

24

The Valley, January 2011

The Pen and Thread Custom Calligraphy and Weaving

Mary Anna Chenoweth Proprietor

Monday, Wednesday, Friday 10:00 a.m. - 5:00 p.m.

717-248-6079 131 West Market Street Lewistown, Pennsylvania

25

The Valley, January 2011

Homeschooling on the Homestead with Andy Weller

Education – From the time that the earliest settlers landed on the shores of America, education has been a part of our country.

At that time, only the higher class of people could afford to pay for their children to attend school. The poorer families were either taught by a parent or went without. Many times these poor families had nothing more than a shovel and charcoal from the fire with which to write; however, by the American Revolution the literacy rate was over 50%. According to Lawrence Cremin in American Education: The Colonial Experience, Ny: Harper and Row, 1970, nearly 100% of adult white males were literate. Of course, the Indians didn’t write, and despite what you have seen in media today, a large percentage of women could read and write.

Today the literacy rate in adults is 99%—many online sources and even the CIA World Fact Book verifies this. We as a people have always viewed education as a vital part of the growth of America and have strived to ensure that everyone has the chance to be educated.

Our government has a large segment aimed and focused on administrating education nationally and funding states and school districts locally.

What about those people who believe they are fully responsible for the education of their children?

One option is private school, if you can afford the tuition, books, uniforms and all the other trappings that go along with this option. There’s an issue with this.

You’re still placing responsibility of educating your child in someone else’s hands. If you believe, like I do, that we need to be fully educated in the fundamentals such as reading, writing and arithmetic, as well as in science and both state and American history, then there really is only one way to go and that is to home school your child. Now, before your eyes glaze over and you think, “Oh he’s one of those,” please read on and judge for yourself at the end of the article.

The mechanics of homeschooling are pretty straight forward. First, you pick out a curriculum and subject matter that works for you and your child.

You decide the number of days a week school will be in session and the number of hours each day that you will hold class. As a teacher, you schedule out what will be taught from day to day and you’re almost ready for class. There are just a couple of prerequisites that need to take place first. These prerequisites are something you

need to do yourself as the parent and teacher.

The first and most important thing you need to do is discuss this with your spouse/significant other and ensure that you’re both absolutely on the same page. My family has been homeschooling now for about 15 years starting with my now 21 year old daughter. My wife and I were partnered in this endeavor from the beginning and we never looked back.

In the time we have homeschooled we have seen families who didn’t have the resolved focus we did, and in every case they either sent their kids to private school or back to public school. So discussion and agreement are the first steps you need to take. Looking at the state of public schools and the price of private schools is a good starting point for the discussion. Religious and social issues are another big discussion item for homeschooling, and homeschoolers range from very religious to not religious at all. The accessibility of schools is another big one. Part of why we started homeschooling was because school was 30 miles away,

and my daughter in the first grade was on two separate buses each way and it took over an hour each way. One or all of the reasons I just listed could lead a family to home school.

The next thing you need to do is check local and state laws concerning what is required to home school. Some states are home school friendly in their laws, while others have statutes that require testing throughout the education process. There is no uniformity from state to state, so check the laws. One way of doing this is to look to organizations that support homeschoolers, such as Home School Legal Defense Fund (HSLDA). In every state there are also local home school groups that not only can share information about local requirements, but many times they have learning

co-ops where they pool resources to teach their children.

At this point you might be saying, “All of this is great, but I’m not smart enough to teach my child.” Let me tell you that there are plenty of parents who learn the subject matter days before they teach it to their child. The parents are getting the education they should have gotten as a child while they were in the institutions charged with teaching them.

When my daughter was learning Algebra, I was brushing up on it the night before so I could remember things I hadn’t used since college.

You might also be saying, “Yeah, but what about socialization and extracurricular activities?” Let’s see, Boy Scouts, 4H, soccer, a basketball league, little league baseball, these are all things my children have been involved in so far. While I can’t have either of my kids speak to you through the fibers of this paper, I can tell you there is no shortage of friends roaming through my house at various times. Sleep-overs, play dates, normal family activities, all influence socialization. Not only that, but how the parents socialize plays a big part in how children socialize, so if you’re looking at

Continued on page 30

26

A.J. Peachey’s— The early years

The Valley, January 2011

From Staff Reports

Photos courtesy of Dee Peachey

In our first ever issue of The Valley back in November, we reported about the much anticipated groundbreaking at A.J. Peachey & Sons. The beginning of the

In the early years it was a family affair.

home stretch to bring back the #1 county icon to it’s former prominence after the devastating fire of April 15, 2010.

Well, for those of you that joined us on the hill that day, or those of you who read about it in the November issue of The Valley, we are happy to report that there has been a flurry of activity on the

site since then, and what was once a rather large hill, is now gone.

You can now begin to visualize the scope of the new complex and see that something much better than what we had, is on its way to Big Valley. That is still yet to come in the near future, but for now, let’s take a step back, and see where everyone’s favorite store came from. Was it always a destination stop for everyone in Big Valley and beyond?

Before the first block was laid on the original 30’ X 60’ building, which was the first permanent A. J. Peachey & Sons, the core idea of being a meat retailer was envisioned by Joseph Y. and Aaron J. Peachey. They used to travel door-to-door in Reedsville and Yeagertown selling meat from the farm directly to the customer.

What seems like a small territory by today’s standards, was actually a pretty sizable undertaking for someone who delivered by horse and buggy. Imagine the

Lewis Peachey in the early years.

convenience in having your steaks and roasts delivered to your door!

Freshness was always a given.

Aaron’s oldest two sons, Jess and Joe, later joined in the business, and besides butchering on their own farms, they ran a motor route all around central Pennsylvania increasing sales due

Jess Peachey in the old building.

to volume and area covered.

It wasn’t until 1955 that the three decided to stake some business roots in a permanent struc-

ture. Not a very big structure, were also running a farm that was but a brick and mortar building acquired to help with the producwhere their customers could come tion of beef and hogs for slaughto them, at the customers conter. Although only a part of their venience. This did not stop the supply for meat sales, their own enterprising trio from still plying production farm allowed them the roads on the way to the many to closely monitor availability markets. They continued this all and freshness that Peachey’s has the way up to 1989. Having the always been known for. storefront allowed them to sell

So, what started out of the their meat, back of a as well horse and as baked buggy goods, from and then the store. taken on The baked the road to goods were sell their prepared by product, Aaron J’s became a wife and manufacwere a big turing and hit all over permanent the valley. sales facil With ity in a Aaron Peachey working his way up the business short time. ladder. growing A family during the 1960s, the store was business was born that would beenlarged so as to encompass a come a way of life for three brothslaughtering area, a separate meat ers and their families. One man’s cutting room, and the addition vision was still evolving and had of more refrigeration facilities in many miles left on its journey to the form of coolers and freezers. become the place that first comes Late that decade, Lewis became a to mind when someone mentions partner in the business and began Mifflin County. working with the others. When

Next month, more building, Peachey’s founder Aaron J. passed growing, and testing of character. away, his wife continued on for a a short time, eventually selling her interests to the three boys who

What’s With That? Answers: 1. Four Corners, Arizona, Colorado, ew Mexico, Utah 2. Navajo 3. Tennessee & Missouri N

Grosze Thal Nachbaren

(Big Valley Neighbors)

by Jeptha I. Yoder Ein Grusz zu Alle in Unsers Herren Namen. Es ist die kalte winter zeit. Mir hen nächst 8°-10° gehabt am kältsten. Mir hen noch net viel Schnee. Aber Mir hen viel kalte Luft ghat. Well nau will Ich sehen was geschehen ist im Christmonat.

Nov. der 29 war Kirchenpfad Gemein ans Christ G. Yoders. Lang Leen war ans Emanuel I. Hostetlers.

Am Sonntag der fünft waren wir in der Gemein ans Unkel Jesse S. und Nancy B. Hostetlers. Ausgeruffen um in den Ehestand zu treten war es Sam J. S. und Nancy R. Hostetelers ihr Esra S unds Jesse S’s ihr Leah R. In der Gemein von McClur waren Bish. Ben Rs, Idoo Ms. und Familie.

Von andere Gegenden waren Jonithan Ns, Isaack Rs und Familie unds’ Urie Ss und ihr Lydia alle Hostetlern.

Lang Leen Ost Gegend war ans Noah D. Hostetlers.

Singen war auch dort. Holzland Mittel war ans Gideon E. Hostetlers.

Am 13 Kirchenpfad Gegend Gemein war ans Sam B. Hostetlers. Lang Leen war ans Simeon J. Hostetlers.

Der 16, war die Hochzeit ans Jesses. Die paar war zusammen-gegeben durch Jacob Z. Hostetler. Gemein war ans Jesse J. Hostetlers.

Nevahocker waren Stephan

27

The Valley, January 2011

M. Yoder Jr. (Stephan M.) und Mareily D. (Sam J. S.); David E. (Sam J.S.) und Lena E. (Jessie S.) alle Hostetlern. Freundschaft waren dort von McClur und Penns Thal; David S. Hostetlers und Tochter von Turbotville; Cousin Rebekah M. Yoder von Kleine Falls, New York.

Auch der 16 war hochzeit ans Korie N. und Nancy L. Hostetlers Ihre Catherena B. war verheirathet mit Abraham J. und Maria N. Zugen ihr Johannes J. Durch Aaron L. Yoders.

Der 23 war Gemein ans Esra B. Hostetlers Von andere Gegenden waren die (Sam R.) Malinda K.; Frieda, Sam und Franey (Jacob Z.) alle Hostetlern; Isaak S., Michael E., Enos B. und Emanuel B. Yoder.

Nächstmol Gemein ans Masie C. Yoders so der Herr Will. Singen war ans Esras.

Nord Milroy Gemein war ans Joshua J. Hostetlers.

Nächstmol ans Johannes I. Yoders.

Der 22, war die Hochzeit ans Samuel C. und Beverly S. Yoders wo ihre Elizabeth R. verheirathet mit Christ D. und Katie S. Yoders ihr Seth A. durch Joel Z. Yoder.

Gemein war ans Christ J. Yoders.

Am Christag waren wir ans Isaack r. Hostetlers furs Mittagessen. Auch dort waren Simeon Js. Yost Js, und Jesse Js und Familien, J. Yosts und Sohn Hannes, Jesse Ss und fünf Töchter, und Esra Ss alle Hostetlern.

Eli S. Hostetlers und Familie waren ans Unckel Christs und der Grasdoddy fürs Mittag.

Die (Solomon) Mareily R. Hostetler war ans Ruben D. Hostetlers, und später ein wenig beim Grosdoddy.

Der 26, war Kirchenpfad Gemein ans Mose N. Hostetlers. Meine Eltern waren ans Mose R. Hostetlers furs Mittagessen. Elisabeth and Ich waren ans Unckel Christs und der Grosdoddy. Esra S. Hostetlers, und Eli S. Zugen und Familie waren auch dort. Esra S waren bei uns fürs Abendessen.

Greetings to The Valley Readers! Winter has come!

Temps seem to mostly remain below freezing day and night. Turned cold the first week of Dec., after our heavy rains and wind on Nov. 30 and Dec. 1.

Wed., the 1st was the funeral of Barbara A. Hostetler (59 years 2 mo.

12 days) wife of Micheal J. of 9201 Back Mountain Road, Milroy, PA 17063.

By Aaron L. Yoder and at nighbor Eli E. Yoder’s house by Seth A. Hostetler.

Pallbearers were: Samuel S. (Juniata), Micheal K. Gideon E. and Adam N. all Hostetlers. Hauled by Eli E. Zook. Relatives attended from neighboring communities. Mikes were one of those who lost a barn in the fires of March 1992. Surviving, besides her husband, is one daughter, Veronica, at home. Preceded by an

only son Menno M. in May 2006 at age 29, after a battle with lymphoma. He was a classmate of mine in school.

Born Sept. 17, 1951 she was a daughter of the late Michael H. and Veronica Y (Zook) Speicher.

Dec. 16 the Ezra Y. Hostetler family moved from McClure to his parents, the Sam B. Hostetlers on Church Lane.

Noah C. and Elizabeth B. Speicher remain in Philadelphia with their 1 year old Ruthie, who had surgery to remove a tumor, diagnosed as a fast-growing cancerous type. Did not feel they were able to get it all. Mail and U.P.S. packages will reach Noahs at Room 7 E. 39, The Children’s Hospital of Philadelphia, 34th Street and Civic Center Boulevard, Philadelphia, PA 191044399. Phone is 1-267426-3722. Ask for Ruthie Speicher Room 7 E 39.

Grandparents are Christian Z. and Elizabeth M. Speicher of 200 Cedar Grove Lane, Milroy, PA 17063. This is also Noah’s home address.

Other Grands are Sam R. and Barbara H. Yoder, 92 Raspberry Lane, Belleville, PA 17004.

Lord willing, Grandad Moses S. Yoder will have his 86th birthday on Jan. 18.

Is a widower for 9 years, since Grandmother Rebecca S. passed on in August 2001. His health is failing and mind fading, more so since a stroke in November 2007. His son, the Christ M. Yoders, live with him.

Mail will reach him and his caretakers at 199 Red lane, Milroy. Moses’ latest greatgrand is an Emma joining one brother to Rudy N. and Rebecca A. Yoder. Grands are J. Yost and Nancy Y. Hostetler; Noah D. and Fronie K. Hostetler and the late

Sam S. Other Great-grands are Eli J. and Barbara Y. Yoder. This little one claims the 12th as birthdate.

A son Eli to John N. and Rachel L. Hostetler.

Grands are Eli Y. and Leah N. (Host.) Zook; Abraham N. and Lena F. (Yoder) Hostetler.

A son Sam to Jacob B. and Veronica N. Yoder.

Grands are David J. and Anna N. (Host.) Yoder; Samuel K. and Rhoda Z. (Speicher) Hostetler. Greatgrandfather is widower, Jacob B. Yoder.

Wishing everyone a Happy Holiday Season and God’s Blessings for the New Year!

Sincerely, Jeptha I. Yoder a

Wishing everyone a Happy Holiday Season and God’s Blessings for the New Year!

28

Mifflin County Meltdown From Staff Reports

The second annual six week Mifflin County Meltdown, a community wide healthy living tune-up, is scheduled to begin with a bang on Tuesday, January 11, 2011, at the Lewistown High School auditorium. The weekly meetings will conclude on Tuesday, February 15th.

Mr. Pete Thomas is coming to the January 11th meeting to kick off the series. Thomas is the Season 2 at-home winner of NBC’s “The Biggest Loser”. He is a full-time motivational speaker, teacher, weight-loss coach and consultant. Presenters for the remaining five weeks will be announced in the very near future.

Thomas is sponsored by Geisinger Group, Lewistown, platinum level sponsor; the Lewistown Hospital, gold level sponsor; and the following corporate sponsors: Corvette America, G.E. Inspection Technologies, Curves of Mifflin County, MCS Bank, Juniata Valley Y.M.C.A., Muddy

Run Construction, Lerch’s RVand Kavazea Designs.

The 2010 Meltdown assisted 500 participants loose over 3,000 pounds in six weeks with the help of six educational and motivational speakers. It is anticipated the 2011 Meltdown will attract more participation and greater successes.

Tickets for the Pete Thomas presentation are limited to 1,100 seats and are free. Distribution locations are Chamber of Commerce (historic courthouse), Curves in Burnham and Mifflintown and Corvette America in Reedsville. To guarantee seating it is recommended that attendees pick up advance tickets. The actual seating will be general admission, first come, first served.

Tickets will guarantee seats until 6:15 P.M., after that time non ticket holders will be admitted.

You can follow the Mifflin County Meltdown on Facebook or by going to www.mifflincountymeltdown.com.

Health Food Store

The Valley, January 2011 UPDATE!

Free tickets for the Pete Thomas presentation will be available beginning Tuesday, December 28th at the Chamber of Commerce at the Historic Courthouse, Curves in Burnham or Mifflintown and at Corvette America.

The program will start at 6:30 P.M. on January 11th, the tickets will assure seats only until 6:15 P.M. when the public will be admitted for seats still available.

Doors open at 6:00 P.M.

Speakers for the Tuesday evening events are as follows: January 11th: Mr. Pete Thomas, “The Biggest Loser” January 18th: Bill Torregrossa, “The Seven Skills to Enjoy Lifestyle Change” January 25th: Valerie Karper CRNP, “Nutrition & Healthy Living” February 1st: Sue Burns, MS: “The Secret to Healthier Weight” February 8th: Karen Buch, RN, LDN: “ Shopping to Slim Down & Trade Up” February 15th: Jane Torregrossa, MS, NCC: “Seven Ways to Chill Out” Google “Mifflin County Meltdown” for more information and team forms.

The Juniata County Meltdown will be taking place on Monday nights at Central Juniata EMS in Mifflintown starting at 6:00 P.M. on January 17th, 24th & 31st and

6368 Belle Ave n Lewistown, PA 17044 n (717) 248-2433 Mon-Fri 9:30-5:30 n Sat 9:00-1:00 naturesharmonyhealthfoods@comcast.net

Now in stock

Gluten-Free products available here!

on February 7th & 14th.

Tickets are only needed for the Pete Thomas event on January 11th. Seating for all events is free.

Pete Thomas, NBC’s Most Successful “Biggest Loser!”

In November 2005, Pete Thomas walked away from the finale of NBC’s The Biggest Loser a winner - and a loser . He won $100,000 for losing the most weight of all the contestants that season. What he lost was 185 pounds in only nine short months – most of which he lost at home after being “voted off” by the other contestants.

At his largest, Thomas tipped the scales at over 416lbs. As a child, Pete never learned about nutrition and exercise due to his transient lifestyle – a result of his mother’s serious mental illness.

As a young child, he was left alone or with his younger sister— forced to find food wherever he could. Both Pete and his sister were put into foster care.

“Being on The Biggest Loser really saved my life,” Pete says. The knowledge he gained revolutionized the way he thinks, eats and exercises—so that now, five years after being voted off the show, he continues to successfully keep the weight off.

Pete’s amazing energy, endlessly upbeat tone and extremely positive message have transformed him into a highly skilled TV personality, teacher, certified trainer, and a much sought-after motivational speaker to groups and corporations around the country. Five years later, Pete has been dubbed NBC’s Most Successful “Biggest Loser” and he dedicates his life to helping others transform their lives as well. a

Back issues of The Valley are available while supplies last. $2.00 per issue covers shipping and handling. Send a check or money order and let us know which month you are looking for. Don’t miss out on those money saving tips from past issues!

29

The Valley, January 2011

The Chicken AND the Egg!

by Mike Flanagan Chicken Little Raises Alarm February 2007 – Oscar Meyer recalls 52,650 pounds of contaminated chicken strips.

July 2010 – Perdue recalls 90,000 pounds of plastic contaminated chicken nuggets.

August 2010 – Nationwide recall of half a billion eggs due to salmonella.

Are you scared yet?

In the last decade there has not been a single year that did not include at least one major food scare or recall. And all of those scary headlines have helped spark a growing interest in knowing more about our foods and where they come from. So whether you want more control over your food, or you want to reduce your carbon footprint by eating more local foods, or you are an “old hippie” still trying to get back to the land, you should consider starting a backyard flock of your own.

“But wait” you say. “I only

Several different breeds of chickens make for a colorful living display in the author’s backyard

have a little piece of land in town.” Yep, me too. In fact, we currently live on one quarter of an acre that includes our house, driveway, and defunct in-ground swimming pool (soon to be a garage, a workshop, and more garden space). I’m here to tell you that it can be done. In time they become as much a pet as your dog or cat. But I have to warn you,

they’re addicting. We started with a plan to have five or six hens and maybe a rooster. This spring I’ll be ordering three dozen new layers and 50 meat birds for the freezer.

Where to start?

Believe it or not, January is not too early to start planning your backyard flock. I have found chicken catalogs to be every bit as much fun to peruse (my wife calls it drooling) as the new garden seed catalogs.

Catalogs are free and easy to acquire. Simply visit a few websites and request their catalogs.

I’ve included a few to get you started: www.meyerhatchery.com in Polk, OH (I’ve had great success with their chicks); www.mcmurrayhatchery.com in Webster City, IO; www.cacklehatchery.com in Lebanon, MO; and www.mthealthy. com in Mt Healthy, OH. You can also order chicks from your local farm supply store or feed mill, although you won’t get near the vari-

ety or selection. Another source might be your local grade school.

It seems almost every school has at least one teacher that hatches out a few eggs as a class project.

In this setting you’re really limited in what you get and I would only consider these to be freezer birds.

While we are thinking about time lines, let’s talk about when you want to receive your chicks.

You want to look at your average day-time temperatures and pick a time when they are right around 70° to start your chicks out in the world. Count back from there about 7-8 weeks and that’s what you want for a delivery date.

Here in central PA, I like to receive my chicks around April 1st with a planned release of Memorial Day weekend.

The chicken or the egg?

Well, in our case, the chicken is going to come before the egg(s). What you are looking for is what the trade calls “day old chicks.” These big hatcheries have it down to a very exact science. They know precisely when the chicks are going to hatch, and they schedule their hatches. In fact, most hatcheries are already taking orders for 2011 and planning their hatches. Early in the season, you can most likely order any kind of mix you please and get them all at the same time, but if you procrastinate (and we all know who we are), by the time spring gets here you will only have certain dates available for certain breeds of chicken.

For this introductory article, I’m going to assume your interest is in having a small flock to give your family the freshest, tastiest, most nutritious eggs they’ve ever had. (www.motherearthnews. com/eggs) And here we are with that old “the chicken or the egg” question again. I chose my first flock based upon egg color. Do you want white eggs, brown eggs, or even blue “Easter” eggs.

The reward!!

There’s no difference between them nutritionally, although the blue eggs tend to be a little smaller. It boils down to personal preference. Our current flock is completely composed of brown egg layers, but in the spring I will be getting some white egg layers just because I like the way the hens look.

And that is your next big consideration, appearances. Remember “the horse of a different color” in the Wizard of Oz movie?

Well, that horse has got nothing on chickens for variety! My wife and I happen to believe that variety is indeed the spice of life, so when we selected our first flock we picked varieties we thought were attractive and that would look good together scratching in the backyard. That first flock included Gold-Laced Wyandottes, black-and-white Barred Plymouth Rocks, New Hampshire Reds, and Black Australorps, that are so black they are almost irridescent. The next year we decided we needed even more variety and we added golden colored Buff Orpingtons, some black-and-white Dominiques, and Cindy’s favorites, the pure white Delawares.

It makes for a very colorful flock.

Putting on airs!

In our flock right now I have chickens with yellow legs and chickens with black legs. The fluffy down on the thighs and butts of the Buff Orpingtons make them look like they are wearing Grannies bloomers. My Barred Rocks have the traditional tall, single combs and you couldn’t tell them from the Dominiques

Continued on page 30

Find us on The Valley Newspaper

The Valley, January 2011

30

Recipes, Crafts and Gifts With Debra Kulp Recipes for a Super Bowl Party!

Super Quick Chili

Makes 8 servings Slice top from 16 ( 1-oz) hearty round dinner rolls and then let guests hollow out centers and spoon chilli into them.

2lb. lean ground beef 2 Tbsp. chili powder 1 Tbsp. Creole seasoning 1tsp. ground cumin 2 (16-oz) cans diced tomatoes with green pepper & onion 2 (16-oz) cans small red beans 2 (8-oz) cans tomato sauce Toppngs: shredded cheddar cheese, sliced green onions, diced tomatoes.

Directions: --Brown beef in a dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well.

--Return beef to Dutch oven, sprinkle with chili powder, Creole seasoning and cumin and saute` one minute.

--Stir in diced tomatoes and next two ingredients and bring to a boil over medium-high heat stirring frequently.

--Cover, reduce heat to low and simmer, stirring occasionally, for 15 minutes. Serve with toppings.

PA Dutch Casserole

Yield 4 servings.

1 medium cabbage (shredded) 1lb. ground beef (cooked) 3 cups fresh tomatoes (sliced 1/4” thick) 1 can cream of celery soup 1/3 cup of milk Pre-heat oven to 350 degrees Cover with foil and grease pan Layer 1/2 cabbage 1/2 tomatoes 1/2 meat Repeat layers

Combine soup with milk, heat in sauce pan and whisk, heat slightly and pour over casserole.

Bake about 1 1/2 hours.

Blue Cheese Ranch Dip

Stir together 1 (16-oz) container of sour cream, 1 (1-oz) pkg. Ranch dip mix, 1 (4-oz) pkg blue cheese crumbles and 2 tbsp chopped fresh chives.

Can be served with carrot and celery sticks, sturdy potato chips and hot wings.

Posh Piggies

Cut 1lb. sweet Italian sausage links into 36 half-inch slices, brush sheet of thawed frozen puff pastry with a beaten egg and cut 36 circles of pastry with a 1 1/4” fluted cutter.

Top each sausage round with a pastry circle and sprinkle with Sesame seeds. Skewer each stack with a toothpick and place on a baking sheet. Bake in 400 degree oven until pastry is golden, 18-20 minutes.

Serve with apricot mustard dip; stir together 6 tbsp. Dijon mustard, 2 tbsp mayonnaise and 1/4 cup apricot jam.

For the Hunter Venison Pot Roast

Yield: 6-8 servings Ingredients: 3 tbsp. all-purpose flour 1/2 tsp. salt 1/2 tsp. pepper 1 boneless shoulder venison roast (3 lbs.)

2 Tbsp. vegetable oil 1 cup apple juice or cider 1 cup beef broth 1 medium onion, sliced 1 tsp. dried thyme 1 bay leaf 8 small potatoes, peeled 6 medium carrots, cut into 2inch pieces 4 celery ribs, cut into 2-inch pieces Directions: 1. Combine first three ingredients, rub over roast. In a dutch oven, brown roast on all sides in oil. Add apple juice, broth, onion, thyme, and bay leaf.

Bring to a boil, reduce heat.

Cover and simmer for 2 hours.

2. Add potatoes, carrots, and celery, coer and simmer for 1 hour OR until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

Julie Mac from page 8 Dear Julie,

I am of the preparedness mindset and I want to start storing dry goods such as flour and sugar long term. How can I pack it myself? The #10 cans that you can buy on the Internet can be pricey and when you combine that with the shipping charge, well it gets a little ridiculous.

– James Michael – Beaver Springs, PA Dear James,

Ah, finally a “Prepper” is chiming in! Welcome! OK- we’ll start with the sugar.

Sugar is pretty easily stored and really does need to be vacuumed sealed. In fact, unless you want it to come out like the Rock of Gibraltar, I would just store it in a sealed bag such as mylar, and then store it in a FOOD SAFE five gallon bucket.

When you evacuate the air from your sugar storage–and trust me I made this mistake–it tends to dry out the moisture content in the sugar crystals. Unless you have a fantastic cheese grater and a lot of patience….well you get the idea!

Flour is another matter all together as all flours will eventually go rancid. This is especially true of whole wheat flour. Once the whole wheat berries are ground, the oils immediately begin to break down or oxidate. Open a bag of flour that’s been sitting on the shelf too long and take a whiff—you’ll know what that smell is immediately. If this ever happens, dump it! Always trust your nose when it comes to these things. I would recommend storing wheat berries instead. Make sure you purchase mylar bags and oxygen absorbers and pack them as recommended by the manufacturer.

It depends how big your bag and buckets are, as to how many absorbers will be needed. Of course, to make your berries into flour you will need to purchase a wheat grinder, but these are easily had and can be found at many Internet store sites. Since you live in Pennsylvania you may be able to find them locally as well. Here in Massachusetts I have had no such luck. There are many different

kinds of berries on the market and it depends on what you want use the flour for as to what kind you buy. Hard Red berries are typically used for bread making. They are more intense in flavor and have an appealing nutty quality to them. Hard White berries can also be used for bread, but are also suited to make cakes, cookies and the like—it’s all a matter of taste really. Packing your berries in an oxygen free environment is especially important because you don’t want them to absorb any moisture from the surrounding air.

Mold spores can easily grow in an improperly packed bucket. Secondly, sealing them properly will help any weevil or other critter eggs from developing and hatching.

If you don’t want to go the route of buying wheat berries, you can vac. seal processed white flour into mason jars, but I would also toss an oxygen absorber into the jar just prior to sealing it.

The Food Saver jar attachment is great but it will not remove 100% of the air needed to fully protect your investment.

I just wanted to mention one last thing, if the cost of the items is what is preventing you from purchasing these items already packed, please check to see if you have a Mormon Cannery in your area. Membership in the Church is NOT required. In some places they have products already packed up in #10 cans, but in most you are required to pack the items yourself. Don’t be afraid, they will help you in the entire process. a

Homeschooling from page 25 homeschooling, look to yourself first.

We started homeschooling when my daughter was in the first grade. Today. our daughter is 21 years old and is in her first semester in nursing school. Next week she will be taking finals before Christmas Break. Our son is a well adjusted young man who does what 11 year olds should do, both in and out of school. Next weekend he will be attending an Appleseed event with the rest of the family to learn about American history.

The things I’ve written so far are just a brief overview of homeschooling. If you’re still not sure that’s ok, start your research from here and move into homeschooling armed with knowledge. In following articles we’ll talk more about the particulars, but in the meantime I hope I gave you some food for thought. a

Homesteading from page 5 returned and everyone fell right to sleep. This time around, the noises outside didn’t seem to bother anyone, which I can more than likely attribute to exhaustion than anything else.

As you read our story, you probably wonder if this is all worth it; as it seems we go from one set back to another. I can say without hesitation that it is indeed worth it. There is no doubt in our minds that if it wasn’t for our “learning experiences,” to put it lightly, we wouldn’t have learned nearly as much as we have, nor have all of the memories of our efforts. How interesting would life be without the problems? At the end of the day, things that take the most effort receive the greatest reward, and when we embarked on this new way of life we knew it would come with it’s obstacles. Don’t let the unknown or perceived challenges stop you from your own journey. Speaking from experience, the resulting stories are always quite a bit more interesting and fun to tell!

Take care, Dave & Ginger and Family a

Chicken Little from page 29 unless you knew the Dominiques have a flat rose comb. The laced or speckled varieties (like my Gold Laced Wyandottes) add visual interest. And there are even chickens with “top hats.” I’ll be adding a couple of White Crested Black Polish hens to the flock this year. Most hatcheries will let you mix-and-match any number of chicks. And be glad they have to sort them out because when you get them home, half the fun will be trying to figure out which tiny ball of fluff is which type of bird.

What’s next?

I think I’ve given you enough to think about for now. Check out the websites, request the catalogs, and start dreaming about your new flock. When those chicks arrive you’re going to want to have everything already set-up, so next month I am going to help you plan the brooder that your chicks will live in for those first eight weeks.

And in March we will start planning your first hen house.

Until then, remember, support your local economy. Buy local, eat local, and live well. a

The Valley, January 2011

31

A Goat Milking Stand— Buy or Build?

by Wayne Stottlar

If after reading our piece on goats, and dairy goats in general, you decide that you may be heading in the direction of purchasing a few milking goats, here is something you can do now in preparation. There are many things you will need to do before your goats arrive, such as building a goat shelter, or maybe using an already standing building for that purpose. Even so, there will probably be modifications that will be required before it is ready for you new goats. Another pressing item might be the enclosure, spare no effort here, most goat breeds will test your workmanship and some are downright escape artists, so put some

A homemade wooden milking station. This gives a general design, and although this one is for a dwarf goat (note height of feed bin) with modifications for the size of the goat, this design is rugged and easy to use.

thought and effort into these items. But first, why not start with a fun item that you will need and it just may fuel your fire, thinking about all that awesome sweet milk you will be providing for your family in the near future. That would be building your goat milking station.

Since you and your goat are going to be assuming the position twice a day for 10 months or so, why not put in some effort on the front end and make the experience comfortable for both of you? A good goat milking stand provides a sturdy platform where the goat is 18-24 inches

A commercial metal milking stanchion, they are sturdy and get the job done easily, but will often set you back a few hundred dollars.

or so off the ground so you can sit comfortably while you are milking. It also provides a way to keep your goat in one place while you are doing your work. Because feeding grain is usually part of the process, the goat will soon be eager to get her head through the stanchion and into the feed tray, even if she is a little reluctant at first. Don’t worry though, in a short time the two of you will be operating like a welloiled machine.

Goat milking stands, or stanchions as they are sometimes called, can be purchased from a supply house, if you don’t mind putting out another few hundred bucks on some metal contraption that is anything but inviting to you or the goat. A better option, and one I take whenever possible, is to Notice where the two goats attention is build one from wood. Many of you may have enough scrap focused on, the feed bin, they will easily around to cut down on the cost considerably. A wooden enter the stanchion once they know there stand is much nicer looking to me and probably more read- is a grain treat. ily accepted by the goat.

Most dairy goats aren’t much bigger than 150 pounds max, so construction doesn’t have to be so heavy as to hold a car. It isn’t necessary, to build the legs out of anything stronger than 2 X 4s, but I prefer 4 X 4s as that gives you something substantial to bolt or lag into. The rest of the stand can be made with 2 X 4s and maybe a piece of scrap plywood for the floor of the stand and feed bin. There are as many different types of plans as there are people building their own, so a specific set of plans won’t be provided. Besides, what works for one person, may not be exactly what you have in mind. At any rate, the stand itself should be about 48 inches long and 18-24 inches wide, I prefer 24, I think the goats do as well. It needs to sit between 18 and 24 inches off the ground and that is determined by what is comfortable for you. Two uprights on the front to hold the stanchion area where the goat will put her head through into the feed bin, and a system for locking in the goats head so it can’t back out until you are finished. It isn’t strangling the goat, just making sure the goats thinner neck is free Plans to build this goat milking stand can to move, but not big enough so she can back her head be obtained from Fiasco Farms http://www. through the device. Some people make elaborate fiascofarm.com/goats/milkstand.html cut outs much like the stocks of Colonial days used to restrain humans who had violated some form of behavior. But two 2 X 4s with one being stationary and the other pivoting on the bottom by a bolt and being locked down with a loop on top will suffice. Some folks just bolt a plastic feed tray to the uprights and others, in keeping with the wood theme, build one with other scrap pieces of lumber. What ever way you decide to go make sure the feed tray is at the right height for your goats to feed easily while they are being milked, this will keep both of you happy. Several pictures of different types of stands are shown and even someone with basic woodworking skills can accomplish this. Remember, the biggest part is that it is sturdy and comfortable for you and the goat. Looks are not all that important. So before laying out all the money you will save by milking your own goats, on a cold metal stand, build one yourself, save money and make it to suit YOUR particular routine. A serviceable milking stand should be easily built from two 4 X 4 X 8s, eight 2 X 4 x 8s and a piece of 24 inch by 60 inch ½” plywood and a few bolts or lags and nails or screws.

Don’t forget your stainless pail, with that and your goat you are ready to start reaping the benefits of your own on-site dairy provider. a

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The Valley, January 2011