Newspaper Archive of
Dayton Tribune
Dayton, Oregon
September 3, 1981     Dayton Tribune
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September 3, 1981

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i 'Death and Dying' series to start at Baptist Church What is death all about? How many kinds of death does the Bible talk about? Can we prepare for death? How do you minister to a person who is terminally ill? How can you comfort someone who is grieving over the loss of a loved one? These are just some of the questions that will be discussed in a series of messages ~ pn "Death and Dying" to begin this Sunday evening at ~~/:00 pm at First Baptist Church. -Pastor Skip Hansen said he was very excited about this series because "This is a subject that affects every person who has ever lived." He went on to say that "Our society has talked very little about death and because of that many are very afraid of it. We tend to be afraid of things that we do not understand." Pastor Hansen said that he is not sure how long the series will last because there are many things that he will be learning along with everyone else that he will want to share. The series will begin by looking at the biblical background on death. What does the Bible say death is and what are the various types of death it speaks about. After looking at the theological aspects, the focus will move to practical application, "How should I deal with death and all its ramifications." The public is invited to join the members of First Baptist Church for this insightful look at this important topic. The messages will be on successive Sunday evenings at 7 pm beginning this Sunday, Sept. 6. OREGON STATE UNIVERSITY .EXTENS~VICE Lawn AND Garden nOTES SEPTEMBER GOOD TIME FOR RENOVATING BROWN I_,,4 WN SAYS GARDENING EXPERT Homeowners whose lawns have turned brown because the summer lawn watering chores were neglected needn't worry. Lawn grasses that turn brown due to lack of water simply go into a dormant stage and will revive once the spring rains begin. "Weeds in the lawn become very evident when the grass goes into dormancy because they remain green and keep growing," says Ray McNeilan, Oregon State University Extension home gardening agent. "These weeds are usually of the broadleaf variety such as dandelions, chickweed, clover, yarrow and daisy," McNeilan says. "They can be controlled through use of 2,4-D or dicamba." You can Count ~1==,= on US! You should b~ able t o en/oy your home,..without worD. Our "tmted Pacific/Reliance Special Homeown- ers Policy provides the protection you need. covering your home. garaRe and other structures for virtually any disaster--all at Replacement Cost." Your family's belonRingsarealsoautomat- i icaliy protected as part of the package...with Replacement Cost available', in addition, coverat~e is provided for personal habilityand medical protectioll should a visitor be injured on your property. Here is "peac~ of mind" in one !ow-cost package policy w~th convenient co~rage options and limits to match your insurance needs. This is all backed up with a reputation [or prompt, reliable claims s~vice that gc~es back more than 50 yeats. You can count on us! For complete reformation, contact your nearby mdeperdent t 'rated Pacific/Reliance agent Ray Clevenger Insurance Agency 302 FERRY ST. DAYTON PHONE 864-2227 THURSDAY, SEPTEMBER 3, 1981 THE DAYTON TRIBUNE -- DAYTON, OREGON -- PAGE 3 Weed and feed combinations are available that will control lawn weeds while fertilizing the lawn at the same time. If a weed and feed treatment is used, be sure to keep it away from the garden and shrub or flower beds because it can kill many kinds of desirable plants, McNeilan cautions. Whichever control medium is applied, be sure to follow all label directions for its use. Because lawn grasses thrive on the cool of fall evenings, September is a good time for renovating, overseeding or fertilizing the lawn. Renovation is needed if lawn thatch has butt up to the point that water can't penetrate it. Renovation that is done in early September leaves three to four weeks of favorable growing conditions for the lawn to recover. Lawn renovation shouldn't be done after Oct. 1, advises McNeilan. If an area of the lawn has been destroyed by frequent traffic or if a different compositin of lawn grass is 1 desired, overseeding is necessary. Bluegrasses are ] recommended for eastern Oregon while ryegrass | varieties stand the best chance of improving western ! Oregon lawns. If lawn fertilization is needed, McNeilan suggests a 12-4-8, 15-5-10 or 13-6-9 combination. Apply seven to eight pounds per thousand square feet. I Nitrogen and phosphorus stimulate top and root ! growth. Potassium makes lawn grass more disease resistant, j I FOOD By Monine Strode, Extension Agent Botulism is in the news in Oregon. This food pois- oning, that is the deadliest poison known to man, is one that is rare but has the potential to be in many kinds of foods if mishandled. Many people worry unnecessarily about this well- known but little understood poison. Others, who should be worrying, figure it couldn't happen to them. I've decided to devote this entire column to botulism and some of the recent information about this form of food poisoning. The organism that causes botulism is widely dis- tributed in nature. It's in cultivated soil and forest soil as well as in streams and coastal waters. This means that seafood, meats and produce can all have the or- ganism inside or on its surface. The organism itself is not the poison. There has been no botulism associated with low acid foods that are served fresh, except in infant botulism. The poison occurs in low acid foods that have been preserved by canning, smoking or fermenting, stored for a period of time and then not reheated properly. The organism is inhibited by acid so cannot survive in a high acid environment. Fruits, vinegars and salts, when used in a high enough solution will not allow the organism to produce the toxin. This means you needn't worry about fruits and pickled vegetables if the pickling solution is at least one part vinegar to one part water. Salt, in pickling, must be measured accurately, too, and not decreased. office. A microwave is not recommended because time is very important and 10 minutes at the fast boil produced in the microwave may be cooking the vegetable dry. You cannot shorten the time just because the microwave heats faster. The two recent botulism outbreaks have been people who suspected the food was spoiled and without reheating the food they tasted it. One woman just stuck her finger into the beet juice and licked it off ~ that's all it takes. The treatment is an anti toxin which must be matched to the type of organism involved and will stop the toxin damage. If it takes too much time to identify the illness or the type or the anti toxin is not available it can result in death. ooooooo~oooo9 I i i I I SALE -- FRIDAY thru SUNDAY, September 4, 5 & 6, as Quantities Last [Look for Monday-Thurs. ad in your weekend shopping bag] Sunshine, 12-oz. pkg. Reg. $1.19 each I Sugar Wafers ... $1.051 j WITH BEANS, Regular or Hot, 40-oz. cans $1.~1 each j I Haley's Chili ... $1.691 j Kraft, 7~A-oz. boxes I i Macaroni & Cheese 2/88cI Diamond A, 16-oz. can Reg. 69c each i Fruit Cocktail ...... 59cI I In 5-oz. cans 4-packs each I easy-open Del Monte Puddings .. 99c l Au Gratin or Scalloped, 5 Ve-oz. boxes Reg., 8&:-- each I I Idahoan Potatoes ... 69ci l I Van Camp, 73A-oz. easy-open cans Reg. 65c each | I Beanee Weenee ..50c i I Cream of Mushroom, 101/2-oz. cans 1 Campbell's Soup .. 2/69c Crescent, Chicken or Homestyle 1-oz. pkgs. 2/49ci Gravy Mixes .... I BZr;; i;x;;irgoF'i';hZ" ;ti ck$ $1.;; I : lb. I Golden Soft Margartne 55cI The bacteria is anaerobic which means it will grow I Flay-R-Pack, 12-oz. cans each J only in the absence of oxygen. That's why canning, | almost exclusively home canning, is most often I Frozen Lemonade .. 49c implicated in botulism outbreaks. ot.o. way~ wo ox:,.~ ox~n a.~ ,o vac.u~ ~o~, 7ho~--~d.~-7-- .......... t foodssuchaslunchmeatandtolightlysmoke foods SOts moist. I' Pork Ib i the surface becomes dry but the interior . Recent research has even shown that a baked potato | i has an interior that can support botulinum spores if left | | unrefrigeratedfor2or3 days. Thesetypes offoods ,Steak $1 35, must be refrigerated to provide safety. a So you have an organism that is often present on ~ B0fleloss Jb. ~ foods that have low acidity levels and you are putting them into an oxygen free environment. You must assume that you have the potential for botulism poison- ing. To provide a safe home canned product, then, you need to follow reliable directions for a heat treatment that is high enough and long enough to penetrate every part of the container so you kill the organism. To do this you need to have recent time tables and follow them precisely. You must have a pressure canner in good working order to reach internal temperatures high enough to kill this heat resistant bacteria. Then as a margin of safety, you need to reheat all low-acid foods before even tasting. This reheating can be done by boiling for 10 to 20 minutes. Special instructions for reheating seafood are available from the Extension I Pork Shoulder Roast $1.35 1 j [0ur own grind] lb. J t Breakfastl Sausage.. $;1.35 Ii t Avocadoes ... each 19ci OPEN 9 am-9 pm, weekdays & Sunday