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Clinch Valley Times
St. Paul , Virginia
August 13, 2009     Clinch Valley Times
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August 13, 2009

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Page 6 CLINCH VALLEY TIMES, St. Paul, VA, Thursday, August 13, 2009 Sports Features Quillen wins LBCC's Club Championship on August 9 Richard Quillen won first place in the Lake Bonaventure -Country Club's annual Club Tournament, held August 8 and 9. Coming in second in the Championship Flight was Derek Allen, and third was Sammy Wood. In the First Flight, Keith Ray was first. In a playoff, Mike Owens was second, and Caleb Robinette was third. Bo Couch was first in the Second Flight, with Tommy Marshall in second and Tim Bailey third. Third Flight winners were Eugene Stewart, first; Truman Worthington, second; and T. J. Worthington, third. Senior Division winners were Don Chaffin in In'st, with Larry McReynolds taking second. In third place was Richard Hamm, and Dave Varney was fourth. Annual St. Paul High School Golf Tournament is Sept. 19 The Fifth Annual St. Paul choice scramble. The cost is $50 High School golf tournament Will be held at Crockett's Ridge Golf Course, Kingsport, Ten- nessee on Saturday, September 19. Check in is set for 7 a.m., with a shotgun start at 8 a.m. Hole sponsorship is $100 and signs will be provided. The format is captain's per golfer (four person teams). Plaques will be awarded to the top three teams along with lunch, gift bags for each parti- cipant and door prizes. Contests include a $10,000 hole in one, closest to the pin and longest drive. For more information, call Patrick Damron, 276-328-8913; or Walt Padgett, 276-762-7320. Youth basketball camp at SPHS St. Paul High School will be hosting a youth basketball camp on August 22 and 23. Students in Pre-K through 8th grade can register. The fee for camp will be $20. There is a discount available if signing up more than one child. For more information call Kevin Stapleton at 762-0293. !i. Russell County Provided by the Russell County Extension Office Your Russell County Unit of the Virginia Tech and Virginia State Extension Division-- Cornelia Estep, Scott Jessee, Donna Meade and Bill Worrell presents this week's Extension News. Our office is located on -131 East Main Street, Lebanon, VA. Check out our Virginia Tech Public Website Address: ' Extension Calendar of Events: August 22: Child Day Care Providers Training August 31: Virginia Quality Assured (VQA) Yearling Sale, Virginia Cattlemen's Tel-O- Auction: 6:00 p.m. September 4-12: Russell County Fair and Horse Show September 7: Abingdon Fe- eder Cattle Associations' Yearl- ing Steer and Heifer Sale 7:30 p.m. at Tri-State Market September 21: Abingdon Feeder Cattle Association, Calf and Yearling Sale, 7:30 pm at Tri-State Market September 22-23: Tri-State Cow/Calf Conference, Appal- achian Fairgrounds, Gray, TN If you need information about any of the listed events, please call the Extension Office at (276) 889-8056. Scott Jessee - Agriculture ___ Stockpiling Fescue ENJOYii~1G SUMMER! Stockpiling fescue is a topic Dalton Scott Mullins cau- that is discussed every year in late July and early August. ght this beautiful small- Fescue responds well to nitrogen mouth bass the first Sat- fertilization (1 to 2 tons of urday in June at River- forage per acre with 60 units N) Memorial Golf Tournament to side Campground while and it is high in quality (12% camping with his church, protein and 60% energy). When feeding grass hay, a benefit local cancer patients This was his first big 1,100 pound cow will generally catch and got to have it eat around 30 pounds. At $80 The Fourth Annual Dr. Greg first, second and third place mounted for his birthday, per ton, it would cost $1.20 to M. Eades Memorial Golf Tour- 'nament will be held Friday, August 14, at Clear Creek Golf Club, Bristol, VA. Registration will be held from 12:30-1:45 p.m., with a Shotgun Start at 2 p.m. After golf, a BBQ meal will be served, and awards presented. The entry fee is $65 per golfer, and dinner is included. Teams will be flighted after The Round. The format is a Four-Man Captain's Choice. Prizes will be awarded to teams in each flight. Special prizes are Longest Drive Con- test and Closest to Pin Contest. The Clear Creek Golf Club is at 20012 Harleywood Road, Bristol. Take Exit 7 and turn :north on 659, fight on 645 and then left on 625. The phone number is 276-466,4TRR. The Tournament will benefit the Cancer Outreach Founda- tion, a 501(c)(3) organization founded in 2003 to support the needs of local cancer patients and their immediate families throughout Southwest Virginia and Northeast Tennessee. CREEK FRONT AUCTION MOUNTAIN PROPERTY-PERKED NEAR BLUE RIDGE PKWY SAT. AUG. 15 12:00 NOON 64+/- AC. - 12 TRACTS- 3.4ac -9.5ac Farm House w/barn, corn crib and more 336-325-9986 Garson McMillian Real Estate & Auction NCAF Lic 7655 Woman To Start Professional Tug.Of. War League BEXAR COUNTY - Mary Ann W. applied Thera-Gesic" pain creme to her sore shoulder and hands and felt so great she decided to start a professional tug-of-war league. When asked who would be the target audience for the new TOW league, she painlessly replied, "'None of your dang business !" Go Painlessly'- Endorsed by: 111~~S~ He is the son of Tony and Melisa Mullins, Castle- wood. ENJOYING SUMMER! Dylan Wade Mullins cau- ght this beautiful large- mouth bass at Claytor Lake. He is the son of Tony and Melisa Mullins, Castlewood. Christian Homeschoolers to meet The Christian Homeschoolers of Southwest Virginia group is now accepting registration for the 2009-2010 school year until August 20. If you are interested in homeschooling and would like more information, call Wanda E. Rose, 276-395-7141, or 3- mail rj andwandarose@verizon. net. The group will host a planning meeting on Saturday, August 15, at Bullitt Park, Big Stone Gap, from 11:30 a.m.-3 p.m. Deadline for classifieds is Tuesday noon! Morgan McClure Ford 2008 Ford Mustang GT Bullitt 2 door coupe, 8 cyl., 4.6 fuel injected 5 speed manual transmission, 1,413 miles, hunter green 2007 Ford Mustang black with red racing stripe, 2 door, 6 cyl 2007 Ford Mustang GT Coupe, 2 door, 8 cyl, MORGAN McCLURE Saint Paul, VA (276) 762-5535 feed the cow. If we apply 60 units of N per acre with Urea, we would be applying 130 pounds of urea per acre and it would cost $30. If 1 tons of stockpiled forage is produced, we could feed the cow for $0.91 cents per day- saving $0.30 per cow per day. Follow these simple steps to produce high quality stockpiled tall fescue for winter grazing: 11 Graze or mow the fescue down to 2 to 3 inches during early to mid-August. Grazing or mowing removes low quality summer growth and allows the plant to produce new high quality leaves. Make sure to remove" animals once the pasture is grazed down because over- grazing slows recovery growth and reduces the amount of stockpiled forage. 2. Top-dress stands of tall fescue with 60 to 80 units of N per acre during early to mid-August. Without N, yie- ld and protein will be slower. This is also a good time to apply phosphorus, potassium and lime according to soil test recommendations. Opti- mal growth will occur when pH is maintained above 6.0. Nitrogen may be reduced if clover is present. 3. Keep livestock off this pasture until the fall growth of other pastures is grazed (usually November or Dec- ember), then turn the animals onto the stockpiled tall fes- cue. 4. If pastures run short in the fall, consider feeding hay during favorable weather in September to November. This allows stockpiled tall fescue to accumulate and stretches the supply of graz- able forage. Let your animals feed themselves during cold weather while you stay in the warm! 5. Where possible, stock- piled tall fescue fields should be strip grazed and stocked heavily enough to graze down the accumulated grow- th in each paddock in 7 to 14 days. This allows the forage to be fully utilized without excessive trampling and was- tage. Since tall fescue does not regrow in the winter, a back fence is not essential when strip grazing stockpiled growth. 6. Next year, plan your grazing or hay cutting sch- edule so that fields are again ready to prepare for stock- piling in early August. If you have questions about stockpiling fescue, please call the Extension Office at 889- 8056. Donna Meade - Family and Consumer Science What To Do When Your Freezer Stops Freezer failure can mean the loss of all or part of a large investment in food, time and money. It pays to know what to do if your equipment stops working. At any time of the year, a freezer may fail to function because of mechanical pro- blems, power failures or human error. The best time to decide how to handle such an emer- gency is before it happens. When a freezer does fail to work, the first rule is to keep the freezer door closed. In a well- filled freezer, food will probably remain frozen for about two Unit's Extension news days if the door is kept closed. When you first notice that your freezer has stopped try to determine the cause. It might be something simple like a blown fuse, a shortage in the electrical circuit or an accidental discon- nection, In any of these cases, restore normal operation as quickly as possible and check the food for thawing. In case of a power failure, check with the utility company to see how long it will be before power is restored. If your freezer has failed because of mechanical problems, read the instruction book to see if there is something you can do to get it back into operation. If not, find out how soon the repairman can service your freezer. What To Do To Keep Your Food From Thawing If your freezer is not likely to be operating again within a day, you can do some of several things. First, check into moving your frozen food to a freezer that ~s working. You might have a friend or neighbor with space in his or her freezer for your food or there may be space in a church or school freezer. You might also check into the possi- bility of moving your freezer's contents to a local freezing .plant. To move your food, put it m insulated boxes or between thick layers of newspapers and blankets. Once you have taken the food out of your freezer, get it to an operating freezer as soon as possible. When your freezer is empty, unplug and defrost it according to the instructions in the owner's manual. After it is defrosted, clean it thoroughly. While your freezer is not in use, leave the door open slightly to let air circulate in the food compart- ments. As a safety precaution for young children, be sure the door is fixed so it cannot be closed. If there is no space available in another freezer, use dry ice in your freezer to keep your food frozen. To locate a source of dry ice in your community, check the yellow pages under "Dry Ice" or "Carbonic Gas." Dry ice is very cold. Handle it quickly and always wear heavy gloves to prevent the ice from burning your hands_When you buy dry ice, have it cut into small enough sizes to use. Do not try to cut or chip it yourself. Ask the dry ice company to wrap each piece in newspaper for you. A 50-pound cake of dry ice is enough to protect solidly frozen food in a full 20-cubic foot freezer for three to four days. A 25-pound cake should hold the temperature of a half- full, 10-cubic foot freezer below freezing for two or three days. Put heavy cardboard on top of packages of frozen food in each compartment of your freezer and put the dry ice on top of the cardboard. Close the freezer, but do not lock it. Do not open the freezer again until you need to replace the dry ice or the freezer is working again. You can pro- vide extra insulation for your freezer by covering it with blankets or quilts. Putting pack- aging material or crumpled newspapers between the cabinet and the blankets will also help. Be sure, however, to fasten cov- erings away from the air vents on the outside of the freezer. The power may come on unexpect- edly and ventilation will be needed. The harmless gas given off by the dry ice also needs to escape. Dry ice is carbon dioxide in its solid form. It evaporated rather than melts and leaves no liquid. You may notice an off odor caused by carbonic acid, which is formed by the dry ice and moisture in the freezer. It is harmless. Simply leave the freezer door open a few minutes to let it escape. What To Do With Thawed Food Some thawed foods can be re-frozen. However, the texture will not be as good. Other foods may need to be discarded. Here are some guidelines: Meat and Poultry: Re- freeze if the freezer temperature stays 40 degrees F or below and if color and odor are good. Check each package, and discard any if signs of spoilage such as an off color or off odor are present. Discard any packages that are above 40 degrees F (or at room temperature). Vegetables: Re-freeze only if ice crystals are still present or if the freezer temperature is 40 degrees F or below. Discard any packages that show signs of i spoilage or that have reached room temperature. Fruits: Re-freeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams, or preserves. Fruits survive thawing with the least damage to quality. Shellfish and Cooked Foods: Re-freeze only if ice crystals are still present or the freezer is 40 degrees F or below. If the temperature is above 40 degrees F, throw these foods out.. Ice Cream: If partially thawed, throw it out. The texture of ice cream is not acceptable after thawing. If its temperature rises above 40 degrees F, it could be unsafe. Creamed Foods, Puddings and Cream Pies: Re-freeze only if freezer temperature is 40 degrees F or below. Discard if the temperature is above 40 degrees F. Breads, Nuts, Doughnuts, Cookies and Cakes: These foods re-freeze better than most. They can be safely re-frozen if they show no signs of mold growth. What To Do To Plan Ahead To be prepared in case your freezer stops, plan ahead. Find out where the nearest com- mercial or institutional freezers are. Locate a source of dry ice. During the seasons when power failures are frequent or if you know the power will be off, it is good insurance to run the freezer between 10 degrees F and -20 degrees F. The colder the food, the more slowly it thaws. VIRGINIA STATE POLICE IN$11MNI E RiAUll IIII/I$11IN If you have knowledge of insurance fraud, report it. 1-877-62FRAUD www. stampoutfraud, com