Rains County Leader (Emory, Tex.), Vol. 112, No. 8, Ed. 1 Tuesday, August 3, 1999 Page: 8 of 24
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M Trains Counts Leader Tuesday, august 3,1999
County Agent’s
Notes
Kenneth Neinast
SNAKES ALIVE! HOW TO
IDENTIFY SNAKES
Snakes are important members of
the natural world and make a signif-
icant contribution to the control of
pests such as rats, insects, and other
snakes Poisonous snakes, however,
are not desirable members of the
human habitat. The risk of a poison-
ous snakebite is lower than that of
being struck by lightning and can be
reduced further by:
• Cleaning up refuse and other
hiding spots around buildings
and yards;
• Wearing heavy shoes and pants
in wooded areas; and
• Looking first before stepping
or touching hidden areas where
snakes are likely to be resting
or hiding
Most poisonous snakes in the
United States belong to the pit viper
group. The pit viper has pits on its
head, vertical pupils, a triangular
head, slim neck, and a heavy body
with a single row of scales on the
underside of the tail. The pit viper
group includes the major categories
of copperhead and cottonmouth and
two major categories of rattlesnake
All pit vipers may vibrate their tail
sections rapidly to make noise
when threatened.
The cottonmouth and copperhead
categories are often referred to as
moccasins, but they are two distinct
categories within the pit viper
group.
Rattlesnake
There are many varieties of rat-
tlesnakes that have pit viper charac-
teristics and a button on the tail
(youngest snakes), plus two to four
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segments of rattles for each year of
age. The size range of rattlesnakes
is 15 to 72 inches, with the record
size held by a 96-inch Eastern
Diamondback.
Copperhead
The five varieties of copperhead
snakes have pit viper characteristics
and bands or hourglass markings of
brown, copper, or red on a tan body.
The 20- to 36-inch snakes have
regional differences in color and
size; the young have a bright-yel-
low tail tip. An unusually large cop-
perhead was recorded at 56 inches
in length
Cottonmouth
The semiaquatic cottonmouth
also has pit viper characteristics,
but the adult has a solid-colored
upper body that is olive brown or
black, and a lighter underside.
Although often difficult to distin-
guish from the nonpoisonous water
snake, a cottonmouth is usually
more aggressive. While a water
snake will leave rapidly when
threatened, the pit viper often raises
its head and confronts an enemy
with a show of fangs inside a cot-
ton-white mouth. The size of the
cottonmouth ranges from 30 to 48
inches, with a record length of 74
inches.
Pit vipers
Pit vipers have a flat triangular
head, facial pits and vertical pupils.
They have a single row of scales
under the end of their tail.
Other snakes usually have an
SONGER SEPTIC
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SPRINKLER HEADS
MECHANICAL SEWAGE TREATMENT SYSTEMS
Over 15 Years’ Experience
Owner: ALBERT SONGER (903) 473-3899
P.O. Box 685, Emory, TX 75440 installer's License 1 & License^
EMORY TIRE & _
SERVICE CENTER
Open Mon.-Sat. 8-6
New & Used Tires Available
Limited Warranty on Used Tires
Hwy. 69 South • Emory • 473-4037
BOBBY ESSARY, Owner-Manager
D&D SMALL
ENGINE REPAIR
We repair motorcycles, jet skis,
4-wheelers, lawnmowers, weed
eaters, chain saws and
vacuum cleaners
14 Years’ Experience
FM 515 at Songer Septic • 474-0025
oval, elongated head, no facial pits
and round pupils. They have a dou-
ble row of scales under the end of
tail their tail.
The coral snake is an exception to
the other snakes of the United
States because it has round pupils
and an elliptical head, but it is quite
poisonous. While the pit viper
venom reduces the amount of oxy-
gen carried by a victim’s red blood
cells, a coral snake has venom that
rapidly affects the nervous system.
The small mouth of the coral snake
has trouble grasping and biting the
larger human; however, the effect is
more deadly than the pit viper once
a bite is accomplished!
If you are bitten by a snake...
1. If the snake is still in the area,
do not attempt to kill or catch it,
unless it poses a danger to you or
the victim. Try to remember what it
looks like so you can identify the
type of snake from pictures in the
emergency room.
2. Remove all items that may re-
strict circulation in the affected
extremity. Watches, bracelets, rings,
gloves, or shoes may pose a prob-
lem as the bite area swells.
3. Immobilize the affected area as
much as possible. Attempt to keep
the bite at or slightly below the
level of the head.
4. If swelling occurs rapidly,
place a one-inch-wide constricting
band about two inches above the
bite. This Is not a tourniquet and
should not fit so tightly you cannot
easily slip a finger under it. Do
not place a constricting band on a
joint.
5. Attempt to keep the victim
from moving rapidly about while
transporting him/her to the nearest
emergency medical facility as
quickly as possible.
6. Do not:
a. Give the victim anything to
cat or drink, particularly alco-
hol;
b. Place the affected area in ice;
c. Make any cuts or apply suc-
tion to the area;
d. Attempt to give antivenin; or
e. Administer pain or anti-anxiety
medications
The information herein is for educational
purposes only. References to commercial
products or trade names is made with the un
derstanding that no discrimination is intend
ed or no endorsement by the Cooperative
Extension Service is implied Extension pro
grams serve people of all ages regardless of
socioeconomic level, race, color, sex. reli
gum. disability or national origin. The Texas
AAM University System, US Department of
Agriculture, and the County Commissioners
Courts of Texas Cooperating.
*
‘
Sulphur Springs
Livestock
Commission Auction
The following is the report of the
Sulphur Springs Livestock Com-
mission's auction held July 26th
Estimated receipts on 1,304 head,
compared with 1,240 head last sale
STEERS
Under 300 lbs......
$80-120
300-400 lbs.........
$75-112.50
400-5(X) lbs.........
$65-96
500 lbs. & up
HEIFERS
. $60-88
Under 3(X) lbs.......
$65-110
300-400 lbs.........
$65-100
4(X)-5(X) lbs.........
$62-85
5(X) lbs & up......
$60-79
UimCHB
Sales A Service
Trimmers. Tillers
—end Blowers___
ST/HL®
Sales A Service
Chainsauis. Trimmers
and BlnuiTS
Service on all major brands
Chainsaw Sharpening
ALL
PRO
& AUTO FARTS
EMORY AUTO SUPPLY
Hwy. 69 South • 903-473-2913
Emory, Texas 75440
Elizabeth Barfield
Rains County Extension Agent
Family & Consumer Sciences
HEALTHY MEALS SIZZLE
WITH FLAVOR WHEN
COOKED ON THE GRILL
As summer settles in, Americans
rely on backyard barbecues for
meal preparation—and for good
reason. Grilling adds sizzle to
healthful eating and is a fun way to
enjoy a variety of foods. Preparing
foods on the grill enhances the fla-
vors of garden-fresh produce, as
well as the savory taste of lean
meat, poultry, and fish
Preparing lean meat is a breeze
on the barbecue
A low-fat cooking method like
grilling (or broiling when you need
to take a rain check) is an easy way
to trim fat. Lean meals stay lean
since, unlike frying, grilling allows
fat to drip away as meat cooks. To
help keep your outdoor options
lean:
• Start off lean. Pork loin chops
and tenderloin, skinless chicken
breasts, lean cuts of beef, and fish
are good choices for the grill.
When buying any lean cuts of
meat, look for the words “loin”
or “round” in the name, such as
TDA accepting applications
for family land heritage
The Texas Department of Agri-
culture is accepting applications
through October 15 for the 1999
Family Land Heritage Program
The program recognizes farms and
ranches that have been in continu-
ous agriculture production by the
same family for at least 100 years.
Announcing the availability of
applications. Agriculture Commis-
sioner Susan Combs called these
farm and ranch families the bedrock
of Texas agriculture.
"These individuals, along with
their parents, grandparents and
great-grandparents, laid down a
solid foundation that helped build
Texas agriculture into what it is
today—the state’s second largest
industry," Combs said. “And these
honorees will continue to strength-
en Texas agriculture through their
commitment to hard work and their
love of the land.”
Combs said this year’s program
has an additional historic signifi-
cance. Not only will the qualifying
farms and ranches be the first group
honored in the new millennium, but
they will also take part in the spe-
cial activities planned for the 25th
Family Land Heritage anniversary
ceremony in Austin next January.
Program applications are avail-
able through county judges and
TDA.
Applications may be obtained by
writing to Debbie Ellis, the Texas
Department of Agriculture, P.O.
Box 12847, Austin, Texas 78711; or
by calling Ms. Ellis at (512) 463-
7653.
Applications are also available
on the TDA Intern;! website
(www.agr.state.tx.us). The deadline
for submitting an application to
TDA is October 15.
4
Professional and
Career Skills
A Creative Publicity Methods
class will be held at Paris Junior
College from 6-9 p.m. on Aug. 17
and 19. Topics will furnish basic
knowledge and skills necessary to
develop and write newsworthy
press releases.
To register for these classes, call
the Continuing Education Depart-
ment at (903) 782-0447 or 782-
0445.
SLAUGHTER
Packer cows.........$30-42.50
Packer bulls.......$42.50-53.50
OTHERS
Stocker cows......... $39-58
Cow/calf pairs........$480-650
Baby calves...........$10-175
Oral Bunger of Lone Oak was a
recent visitor in the office to renew
his subscription to the Rains County
Leader
Jackson Mazda
Vteiu! 1999 Mazda
Protege
6 to choose from!
*0 Down
$2l0 Mo.
$12,208 sale price, +T.T.&L ,72 mos
__________ @8.2551 APR. WAC. rebates deducted
903-454-1930 from sale price!
^ Just South of 1-30 on Hwy. 69 Greenville^
This is not
a lease!
pork tenderloin or beef eye of
round.
• Trim the fat. Trimming or
removing visible fat prior to
cooking reduces total fat per
serving by nearly 50 percent.
• Develop an eye for size. Portion
control is just as important as
buying and preparing lean. The
Food Guide Pyramid recom-
mends five to seven ounces from
the meat group each day, which
can be eaten as two three-ounce
servings or as one larger portion.
A cooked, trimmed three-ounce
serving of meat, fish or poultry
is about the size of a deck of
cards.
• Rub it on. Try experimenting
with rubs and marinades. Rubs
are blends of dried herbs and
spices that flavor the exterior of
meat as it cooks. Marinades,
made with herbs, spices, and an
acidic liquid like wine vinegar or
lemon juice, enhance the flavor
of meats.
Grab-and-go grilling
Summer produce offers bold fla-
vors and colors to meals and is per-
fect for grilling. Season chopped
vegetables, such as zucchini, color-
ful bell peppers, and eggplant with
basil, parsley, onion, and garlic.
Wrap veggies in foil coated with
cooking spray and grill for ten to 15
minutes. Balance your grilled meat
by serving refreshing low-fat frozen
yogurt with grilled apple, peach, or
pear halves.
Secrets for superior sizzle
Barbecuing is simple if you know
your way around the grill. Here are
some basic tips for grilling perfect
meals:
• Patience pays. Start grilling
when coals are ash-colored and
glowing. For gas and electric
grills, ignore and cover for five to
ten minutes before grilling.
• Cook it right. Small cuts of
meat, such as thin pork chops
(3/4-inch thick) and tenderloin,
and cubed meat for kabobs,
should be cooked directly over
the heat source and turned as
needed for even cooking. A one-
pound pork tenderloin is done in
about 20 minutes (when the tem-
perature reaches 155°F.). Let
stand five minutes before carv-
ing; temperature will rise to
160°F.
Thick chops and larger cuts, like
loin roasts, should be cooked
over indirect heat. By banking
coals around the edge of the fire
grate and centering a drip pan in
the middle, you can create an
indirect source of heat. Simply
place the meat on the grill over
the pan, cover, and roast.
Lean meats in minutes. Most
foods cook fast on the grill. But
don’t overcook or foods will be
dry and tough. Burgers made
with lean meat or turkey are done
in about ten minutes, or when
their juices run clear. Pork chops,
chicken breasts, and fish steaks
are ready in less than 15 minutes.
Just remember, when meat and
poultry juices run clear or when
fish flakes easily, it’s done. For a
moist, juicy chop, look for a hint
of pink in the center. A meat ther-
mometer will register I60°F. and
the meat will give slightly when
touched with tongs.
Cajun Pork Tenderloin
Tbsp paprika
tsp. each onion powder,
garlic
powder, cayenne pepper
1-1/2 tsp. ground black pepper
tsp each dry thyme
leaves, dried
oregano leaves
1 one-pound pork tenderloin
Blend spices in small bowl Rub onto
pork (some spices may not stick to pork);
let stand 30 minutes Prepare coals for
grilling. Place pork on grill four inches
from medium-not coals Grill 15-20 min-
utes or until inserted meal thermometer
reads 155-l60°F., turning occasionally.
Serves four.
The information herein is for educational
purposes only. References to commercial
products or trade names is made with the un-
derstanding that no discrimination is
intended or no endorsement by the Cooper-
ative Extension Service is implied Extension
programs serve people of alt ages regardless
of socioeconomic level, race, color, sex, reli-
gion. disability or national origin The Texas
AAM University System. U S. Department of
Agriculture, and the County Commissioners
Courts of Texas Cooperating
,1
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Fax 447-2307 * 51
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Hill, Earl Clyde, Jr. Rains County Leader (Emory, Tex.), Vol. 112, No. 8, Ed. 1 Tuesday, August 3, 1999, newspaper, August 3, 1999; Emory, Texas. (https://texashistory.unt.edu/ark:/67531/metapth764479/m1/8/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Rains County Library.