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Pneumonia Is Serious Illness

By
Frank Buchman
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Most people know the word pneumonia but do not understand how dangerous the sickness can be for animals and humans.

Pneumonia is one of the most significant diseases affecting calves causing inflammation of the lung tissue and airways.

Damage may be irreversible in severe cases as it is the most common reason for death and poor performance in young cattle.

Factors that can cause calf pneumonia include the presence of bacteria and viruses, the environment, and the immune status of the animal.

Symptoms of pneumonia are reduction in eating, dull demeanor, dropping of the head, increased respiratory rate, nasal discharge, cough, and raised temperature.

Strategies to reduce pneumonia should target improving cattle immunity and reducing stress, as well as treating any disease present.

Fast and effective antibiotic treatment is critical for minimizing potential lung damage. Providing treatment with long-acting antibiotics will often improve the health of a sick calf, resulting in quicker return of appetite and more rapid recovery.

The lungs take 10-14 days to heal, therefore a treatment course should last this length of time, even if the animal appears clinically better after just a few days.

Human pneumonia is an infection of the lungs that may be caused by bacteria, viruses, or fungi.

The infection causes the lungs’ air sacs to become inflamed and fill up with fluid or pus.

Symptoms of pneumonia range from mild to severe, and include cough, fever, chills, and trouble breathing.

Many factors affect how serious a case of pneumonia is, such as the type of germ causing the lung infection, the person’s age, and their overall health. Identifying the pneumonia cause can be an important step in getting the proper treatment.

Anyone can get pneumonia, but people most at risk are infants and young children, adults 65 or older, and people who have other health problems.

Pneumonia is a leading cause of hospitalization in both children and adults. Most cases can be treated successfully, although it can take weeks to fully recover.

Tens of thousands of people in the U.S. die from pneumonia every year, most of them adults over the age of 65.

Reminded of Genesis 2:7

: “And the Lord God formed a man from the dust of the ground, and breathed into his nostrils the breath of life, and the man became a living soul.”
+++ALLELUIA+++

XVIII–17–4-22-2024

The Wedding Date for Daughter Lovina and Daniel’s Wedding Is Announced

By
tammiehoeme
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Forty-three years ago, on April 16, my oldest sister Leah and Paul united hands in marriage. I was in third grade at the time, and for some reason, I always remember that Good Friday was the next day. I remember sitting beside my mother as Leah and Paul were being married. I couldn’t figure out why my mother would cry at a wedding. Now, as my own children marry and move away from home, I understand what her tears were about. I wish Paul and Leah a happy anniversary and many more happy, healthy years together. 

Now, another of our children will be leaving home and starting a life together with her friend. 

Daughter Lovina and Daniel’s wedding date was announced at church on Sunday. Lord willing, they will be united in marriage on June 21 (Friday). Daniel is living in the place where daughters Susan and Verena had lived, so that is where they will make their home.

We have a few busy months ahead preparing for this wedding. I haven’t started with sewing for the wedding yet. Hopefully, in the next week or so I can get that done. 

Last night, we had our first asparagus for this season. Rhubarb looks like it is ready to use, and Joe keeps reminding me that we need a rhubarb custard pie on the table soon. 

Son Benjamin mowed our grass for the first time this week. He had his stitches taken out and seems to be doing okay. The doctor said to watch for infection yet since it was a deep wound. Benjamin is good with pain, so he doesn’t complain much. 

My husband Joe planted 100 sweet onion plants on Saturday and also some radishes. We would like to get some potatoes, lettuce, and peas in the ground as well. Verena’s special friend Daniel Ray tilled our garden and the garden beds for us on Saturday. Lovina’s special friend Daniel was also here helping with the new pole barn. It is ready for cement now.

Our plans are to set the tables for their wedding in the new pole barn. The wedding services will be held in the other pole barn, so everything will be here on our farm. 

Daniel and Lovina are planting their garden too, so they will have plenty of vegetables to use after they are married. I want to can some rhubarb juice for us and them. They are excited to start their life together as one.  

May God always be their guide. We will miss Lovina when she moves out, but we look at it as gaining another son. Daniel is a nice loving and respectful man, and we welcome him into our family. 

Brother Albert was released from the hospital and is still very weak from the surgery. I would like to go visit him soon. I wanted to give him time to adjust being home. It sounds like he has had a lot of visitors. I hope he gets plenty of rest and doesn’t overdo it. Although visitors mean well, it is sometimes good to check with the patient to see if they are up for visiting. 

Albert’s son-in-law (their oldest daughter Elizabeth’s husband) Amos is in a hospital in Indianapolis, Indiana. He has also been diagnosed with cancer. He is 43 years old. Our thoughts and prayers are with both families as they are going through these trials. May God comfort and heal them. Thank you for all the prayers! God’s blessings to all!

Asparagus Egg Scramble

1 dozen eggs

seasoned salt and pepper, or your preferred seasonings to taste

2 cups diced asparagus, cooked until tender

1 pound bacon, fried and crumbled

1/2 cup mushrooms, canned or fresh

3 ounces shredded cheese or soft cheese (like Velveeta)

In a bowl, add seasonings to eggs and beat lightly. Transfer to a skillet with a small amount of bacon grease and scramble the eggs until just set. Add asparagus, bacon, and mushrooms. Cook until eggs are done. Take off heat and stir in cheese; cover until cheese is melted. 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her two cookbooks, The Essential Amish Cookbook and Amish Family Recipes, are available wherever books are sold. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email [email protected] and your message will be passed on to her to read. She does not personally respond to emails.

Leafy Greens in My Garden

By
Guest Columnist
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0
KSU horticulture

I’m trying to incorporate more leafy greens into my garden. There has to be more than lettuce and spinach you can plant, right? Fortunately, there is! One of these is Kale. This relative of cabbage is one of the most cold-hardy vegetables and can withstand very low temperatures while maintaining its characteristic dark green to purplish color. It is also quite heat tolerant and can sometimes provide harvests through most of the summer in Kansas, although the leaves will have a stronger flavor.

 

There are several different types of kale, including curly types, flat-leaf types, and lacinato kale. All types of kale will perform well in Kansas during the spring and fall. Different types will be more appropriate for different cooking applications, so consider intended uses when selecting a variety.

 

When to plant. Kale is cold tolerant and can be direct-seeded in mid-March for a spring crop or in early August for a fall crop. Kale can be started indoors and transplanted outside for an earlier harvest.

 

Spacing. Plant seeds ¼ to ½ inch deep and thin seedlings to one plant every 8 to 12 inches in the row. Rows can be up to 15 inches apart. For small salad leaves, plants can be grown more closely together.

 

Crop rotation. If possible in your garden space, do not plant in areas where you have grown cabbage, cauliflower, broccoli, collards, Brussels sprouts, mustards, or turnips for the past 3 to 4 years.

 

Care. For best flavor, provide consistent moisture throughout the growing season. If leaves become bitter in the summer, replant in the fall for a continued crop. Mulch to help maintain even soil moisture. Row covers can help reduce insect pressure from cabbage worms and loopers.

 

Harvesting. For salad leaves, harvest individual leaves when they are 3 to 6 inches long. For larger, more mature leaves, cut older, lower leaves when they are full sized and tender. Cold weather improves the flavor. Kale can be left in the garden and used until a severe freeze damages the crop, usually in early December.

Italian Beef Salad

By
Debbie Dance Uhrig
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I’m asking myself if I’m out to prove something today! So far, I’ve checked off 2 ham and spinach quiches, trail cookies, 6 loaves of bread, sewing and hemming & spaghetti for supper! Yep, when I go to it, I do a pretty good job. Yesterday; however, was a washout on the projects. Met my cousin, Opal, yesterday for breakfast, (which was awesome), shopped at my favorite store, then home to catch up on rest. I feel guilty doing the chilling out, but it just has to happen sometimes. (I made up for the resting on Sunday!)

This week I’ve chosen a recipe that I truly enjoyed making in the very early days at the culinary school. You will notice I don’t give measurements on the main ingredients, that’s simply because I don’t know how many you are entertaining.

Not to mention, once you have grilled the meat, you could have this salad more than once in a week. It is very refreshing.

Skirt steak; I have found the cut on this varies according to where you reside. I like it as a thin steak like I might use, for example, in fajitas. When I go back to Lewis, County, Missouri, I find this steak to be totally different from my stores in southern Missouri. Must stop for a moment, remember those quiches I made? Oh, my goodness, they are delicious, and…. I can truly say I used pre-made crusts which were outstanding. (Marie Calendars, yummy) OK, now back to the salad!!! One thing you’ve heard me say multiple times is to reheat your meats in a steamer, it will taste like it just came from the grill. If you know you may be doing this, undercook the meat a little more than usual. Something else you might want to employ, which is not in the recipe, is to marinate the skirt steak for 24 hours in an Italian dressing. Oh yeah, that would be a great change out. Those who prefer a good rub, McCormick’s has several that would compliment the skirt steak or chicken.

Different types of meats? I would not mind grilled chicken with this, actually pork would not be my first choice, but thinly sliced tenderloin would not be bad. I also did not mention goat cheese for the top, this is a great choice too. Perhaps you don’t want to use the beef or chicken, you could present this with pieces of salami, just don’t put it on mine, ha!

I leave ‘early’ Friday for my presentation back in Lewistown on Saturday the 20th. I’m looking forward to the trip, and seeing lots of friends. I might even be going to a bonfire, and that makes it even better. Plus, I get to see my pop while I’m there!

I have to make a little extra of my demo dish, so dad can enjoy a nice dinner that evening. OH, I just thought of something he mentioned he was hungry for! I know what I’ll be making on Thursday night! I’m not telling, because he reads this column! I’ll tell you next week, and/or share the recipe in the next couple of weeks.

Next week I’ll have a brand-new recipe for you that will debut in Lewistown, on the 20th. Then; I’m working on a new trail cookie; we will see how that comes out.

I’ve got my fingers crossed on it. Oh dear, I just turned around and saw brown bananas, you know what’s next for the oven here, banana bread.

I used to do lots of classes out in McPherson, KS, however they have changed and are using an employee now to do most of their classes. If you want to do something unique and set up cooking sessions in your community, please reach out, I probably would say: yes, I miss the conversation and sharing that takes place in many of the cooking sessions. I’ve learned so much from this exchange in the past. My good cooking friend, Linda, here in Branson West, will attest to that one. I enjoy doing different series, bread making and baking is probably my top favorite, but I also love doing canning and preserving sessions. This could be something fun to do for showers, Mother’s Day events, any women’s gatherings etc. If the men are attending, I would suggest meats and breads! Ponder, life is short we need to keep having fun! In Lewistown I’m speaking and doing a demo, I’ll start with ‘Signs’ then move into a ‘Sampling’ closing with ‘Simplicity’. The style/format can be modified to fit the setting.

I’ve got to close, there’s plenty more to accomplish on this day. Simply yours, The Covered Dish.

Italian Beef Salad

Artichokes, drained

Red Onion rings, can’t eat fresh onion? Marinate in vinegar blend first.

Tomatoes of choice

Black Olives

Mozzarella cheese, shredded

Skirt Steak, grilled & cut into thin strips

Italian Lettuce, blend

Options: Change out the cheese to Asiago, Feta, Bleu or Goat.

Fresh Basil or arugula to taste

Grill the steak and allow to cool slightly before slicing into thin strips for the top of the salad. Prepare the greens and then layer the remaining ingredients in an eye pleasing fashion: add the mozzarella or exchange cheese slightly before the skirt steak is placed on top. This salad is great as a one-dish meal for a warm summer night. Certainly, different cuts of meat may be used.

Creamy Italian Dressing

3/4 cup cholesterol free mayonnaise

1 tablespoon white vinegar

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon water

1 teaspoon Worcestershire sauce

2 teaspoons sugar

1-2 cloves minced garlic

1/2 teaspoon minced sweet basil, dry

Mix all ingredients with a whisk and chill before serving. Yields about one cup.

The Morel of the Story

By
Steve Gilliland
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Although Kansas is not known for its mushroom hunting, morel mushrooms can be found here, and rain expected for this week followed by warm spring days should bring them out. Now, I’m not an avid or seasoned morel hunter, and the likelihood of me finding a morel mushroom is probably about the same as finding a transgender Sumo wrestler, but I remember a trip I took several springs ago with a local morel hunting legend.

When I started this adventure, I was aware that dyed-in-the-wool mushroom hunters would just as soon give away their favorite deer stand or rat out their own mother as they would divulge their mushroom honey-holes, so I wasn’t surprised when my host for that evening insisted on anonymity for both himself and our location. My choices were simple; forget who he was and where we were, or ride blindfolded in the trunk of his car. Since I hate blindfolds and the trunk of his car was the bed of his old pickup, I choose the former. I will tell you, however, that we were somewhere south of Nebraska.

We parked and walked up a rutted sandy drive that wound through acres of every kind of cover imaginable, from dry knee-high grass and 3-foot dogwoods to 60-foot cottonwoods and everything between. The common denominator was leaf litter which covered every inch of soil. My host, whom I’ll dub “Hawkeye” for reasons that will become apparent, began to school me in “Morel Mushrooms 101.” As for location, the sandier the soil and the sunnier the spot the better. It seems morels like the soil damp but not too wet. They often prefer somewhat open areas, but not always. We found some of ours in dense cover, often crawling around on our hands and knees. In other words, conditions have to be just right and only the mushrooms can determine that. He ended this part of the class with the prophetic statement “You just find them where you find them,” adding that morels can often be found in the same spots year after year.

We stepped off the drive and headed toward a spot in the woods where “Hawkeye” had found mushrooms in the past. He had hunted deer in this area for over 30 years and knew the terrain like the back of his hand. He found the spot, but no mushrooms. As we walked on, we began to discuss the finer points of morel mushroom reproduction. Morels reproduce from spores which are scattered and distributed mostly by the wind, and no, the old wives tale suggesting they grow totally overnight is not true. My research found they can grow from spore to fully grown in a very few days, depending on conditions, but not merely overnight. “Hawkeye” said he had learned to look along fence lines and tree rows that run in such a direction as to catch the prevailing wind, evidently capturing and holding the wind-borne spores. Since morel reproduction is so “iffy,” God designed their spongy body purposely to hold the maximum number of spores for dispersion.

We had walked only a short distance farther when “Hawkeye” stopped and pointed 30 feet or so ahead of us. “There’s some,” he stated rather matter-of-factly, (I was doing good to see the ground that far away) and sure enough, in a small clearing ahead, several small Morel Mushrooms pointed skyward. We cut them off just above the ground and moved on. Awhile latter I found him staring intently into a small open spot several feet ahead beneath a tangle of vines. “You should find five in there before you’re through” he stated before walking on. On hands and knees, I crawled under the vines, knowing “Hawkeye” was toying with me…Having added the 5 mushrooms to my bag I crawled

out the other side with new found respect for both his eyesight and sincerity! We ended the evening with 2 nice “messes” of fresh spring morel mushrooms.

As a novice to both harvesting and preparing morels, I’ll tell you what works well for my host. They need to be soaked in salt water for awhile to help clean them and rid them of pests, but just before you’re ready to prepare them, as they will get soggy. Soak them just long enough to do the job, say 30 minutes. After cleaning and soaking, slice each one lengthways into thirds (or quarters if large enough) them dredge each piece in a mixture of egg and milk, roll them in flour or your favorite coating and fry them in butter or oil like fish until golden brown.

Each time I write about another crop to harvest from the Kansas outdoors, I think I’ve seen them all, but each time, I find I’ve merely scratched the surface! Continue to Explore Kansas Outdoors.

Steve can be contacted by email at [email protected].

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