Country Neighbors Fall 2014

FARM & RANCH

Country NeigHbors

■ Gluten: Doesn't have to be a 'scary' word ■ Farmer/Rancher of the Year ■ Learn about noxious weeds

FREE

FALL 2014

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Fall 2014

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COUNTRY NEIGHBORS

COUNTRY NEIGHBORS

Fall 2014

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YOUR GUIDE TO COUNTRY NEIGHBORS ■ Protect livestock from Sweet Clover disease Page 4 ■ Summary released of N.D. farm financial performance Page 5 ■ Farmer of the Year Page 5 ■ Time to sort the thin, young or old cows Page 6 ■ Farm Rescue to help 300th farm family Page 7 ■ Gluten: Doesn’t have to be a scary word Page 8 - 9 ■ WWII Veteran celebrates 100th birthday Page 10 - 11 ■ Dairy Focus: Holstein Bull calves have value Page 15 ■ USDA announces measures to help farmers diversify weed control efforts Page 16 ■ Eliminating Canada thistle crucial, weed board says Page 17 ■ Wang competes at statewide horse show Page 18 ■ NDSU offers advice on harvesting, drying, storing late-maturing, high-moisture corn Page 19 ■ Bruha celebrates 100 years of brand history Page 20 ■ Age and weight are cow herd dynamics Page 21 ■ Upcoming Bull Sales Page 23 A COUNTRY MEDIA PUBLICATION

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COUNTRY NEIGHBORS

Fall 2014

Protect livestock from Sweet Clover disease Improperly curing hay made from certain sweet clover varieties such as white and yellow sweet clover can cause severe and often fatal hemorrhages in livestock such as cattle, sheep and goats.

“Unfortunately, proper harvesting can be difficult,” says Gerald Stokka, North Dakota State University Extension Service livestock stewardship specialist and veterinarian. “If cutting is delayed until full bloom, the large, high-moisture stems will take a longer time to dry than the leaves. This will increase leaf shatter and decrease quality. If baled in early maturity with increased moisture content, mold growth may develop.”

The problem with sweet clover is that it contains a high level of a unique, naturally occurring chemical known as coumarin.

Mold causes coumarin to be converted to dicoumarol, which is a potent anticoagulant. Dicoumarol also interferes with the metabolism of vitamin K,

which the body needs for blood coagulation.

That is a concern to producers because sweet clover is used as livestock feed.

It grows in many annual pastures and can become abundant in years following good rainfall in the fall.

Cattle consuming affected feed likely will not exhibit symptoms until the disease becomes severe. At that point, inadequate blood coagulation causes the animals to become weak and experience an increased heart rate, anemia, bloody milk and black, tarlike manure.

“Many of these symptoms may go unnoticed, and often extensive internal bruising is discovered after the animal has died,” Stokka says. “Dicoumarol also has been shown to cause reproductive disease in cattle.”

Newborn calves are more susceptible to sweet clover disease than older animals because the calves usually are

deficient in vitamin K and unable to protect themselves from the toxin. In mature animals, toxicity usually occurs after

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they’ve consumed 20 to 30 milligrams of dicoumarol per kilogram of hay for several weeks.

Stokka recommends that producers remove sweet clover from their livestock’s diet at the first signs of toxicity.

In severe cases, administering whole blood intravenously can resolve hemorrhages and anemia immediately. Administering injectable vitamin K1 also has been shown to be an effective treatment strategy.

The synthetic vitamin K3 is available in injectable and oral forms, allowing for easier treatment, but it has not been shown to be effective, Stokka says.

Replacing or blending moldy sweet clover with a high-quality forages will help avoid the effects of dicoumarol. Also, haylage or silage made from sweet clover is less likely to have coumarin convert to dicoumarol because anaerobic conditions necessary for proper ensiling are not conducive to mold growth.

“To be safe, producers should have their sweet clover hay tested to

determine the dicoumarol content,” Stokka advises.

The NDSU Veterinary Diagnostic Laboratory can conduct those tests.

For information on submitting hay samples, contact the lab at (701) 231-7527 or (701) 2318307, or visit its website at http://www.vdl.ndsu. edu.

Other methods of reducing the risk of sweet clover disease include: ■ Planting sweet clover varieties with low coumarin content ■ Curing and drying sweet clover carefully before baling ■Avoiding feeding sweet clover forages in late gestation ■ Blending all predominantly sweet clover forages suspected of contamination with other forages or feeding these forages for only a short time, such as five to seven days, to avoid the cumulative effects on the animals’ clotting mechanism

COUNTRY NEIGHBORS

Fall 2014

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FARMER/RANCHER OF THE YEAR

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The 2014 Farmer/Rancher of the Year award went to Wayne Mrnak of Bowman during the annual Farmer/Rancher Ag Appreciation Banquet in Bowman on Oct. 24. Wayne, left, accepts the award with his wife, Jill, from Ryan Brooks, right. [Photo by Bryce Martin]

Summary released of N.D. farm financial performance The “Financial Characteristics of North Dakota Farms, 2004-2013” publication summarizes the performance of more than 500 farms enrolled in the North Dakota Farm Business Management Education program.

Acreage per farm has remained fairly stable the past 10 years as young farmers have replaced retiring producers. In 2013, average and median acreage per farm was 2,581 and 1,865, respectively.

However, farm gross cash revenue has more than doubled. In 2013,

the average and median gross cash revenue was $868,840 and $606,730, respectively. Median total farm assets increased 130 percent and median total farm liabilities increased 59 percent during the past 10 years. In 2013, more than 70 percent of the farms were crop farms and the median age of a farm operator was 48.

There was a significant decline in financial performance in 2013 because of sharply lower grain prices and about 8 percent higher crop production costs per acre.

Median net farm income dropped 62 percent to $90,629 from the record high profit year of 2012.

“Financial performance in 2007-2012, excluding 2009, was much superior to other years in the 2004 through 2013 period,” says Andy Swenson, North Dakota State University farm management specialist. “Overall performance was the worst in 2006. It was the best in 2012 due to record crop prices and surprisingly strong yields for nearly all crops because stored soil moisture from a wet 2011

sustained crops through the dry summer.”

Median current ratio, a measure of a farm’s ability to meet financial obligations when they come due, was the highest, at 2.3, in 2012, compared with 1.9 in 2013 and a range of 1.2 to 1.4 during 2009 and 2003 through 2006.

“The median term debt and capital repayment margin was $25,849 in 2013,” Swenson says.

“It was the highest, at $185,291, in 2012. Prior to 2007, the 10-year high was $21,012. Only 3.5

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cents from every dollar of gross revenue was necessary to cover interest expense in 2013, up from 2.8 in 2012. Since 2006, interest expense as a percent of gross revenues generally has improved because of lower interest rates and much higher gross revenues.”

The Red River Valley and crop farms typically had stronger profitability, solvency and repayment capacity than other regions and farm types.

Exceptions were 2013, 2009 and 2007, when the north-central region, and

2005, when the southcentral region had the best performance. Also, in 2005, livestock farms had better financial performance than other farm types.

“In 2013, farms with sales of less than $500,000 were nearly three times more likely to have a debt-to-asset ratio higher than 70 percent than farms with sales greater than $500,000,” Swenson says. “Also, as expected, the debt-to-asset ratio improved and the level of cropland ownership increased.

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COUNTRY NEIGHBORS

Fall 2014

Time to sort the thin, young or old cows The cow is the source of production, so keeping her in shape is critical.

Today's point is that cows will regain body condition easier when production demands are low. Also, as a general rule, when the living have adequate food but are limited to little activity, weight gain occurs. If food is bountiful, weight gain will occur even faster.

In the case of cows, producers should take advantage of this. As cows go out of production during late lactation and weaning, fall provides an excellent time to put

weight on cows. In addition, the cow does not need to channel calories into staying warm, so do it now.

Feed seems to be ample in the northern Great Plains. However, after a quick review of the U.S. drought monitor map, one is quickly reminded that those dark red, excessively dry areas always seem to be present somewhere. This year, cattle in the southwestern and western areas of the U.S. may have more difficulty finding feed, which, in reality, is the largest direct expense for cattle

producers.

In fact, according to the North Dakota Farm Management education program, along with FINBIN from the Center for Farm Financial Management at the University of Minnesota, almost three-fourths of the direct expenses of a cow can be traced back to feed-related items.

Although current market trends tend to muffle these expenses, they still are expenses, so longterm survivability relates to the ability to control expenses.

A quick look at some of the numbers available

from FINBIN shows that production costs are escalating. Annual direct costs are approaching $500 per cow, or almost $1.40 per day.

If feed-related expenses continue at three-fourths of direct expenses, $1-aday feed costs soon will be pretty common. Of course, there still are big, medium and smaller cows. There are cows that eat at bunks and cows that walk a mile for lunch. There are cows that could fill a milk bucket and those that introduce their calf to outside feed quickly.

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More than likely, all these types of cows exist in herds across the area because a lot of cows are not selected for specific traits that lower costs.

Instead, they are selected for specific traits that increase production. Also, the information that is known about cow efficiency relative to decreasing feed costs is not readily implemented into a cow herd. For the average herd and typical producer, why not acknowledge those time frames when a positive impact could be made to lower total feed costs.

For example, a moderately milking 1,300-pound cow would like to eat about 30 pounds of good, green hay a day prior to weaning. After weaning, that same cow needs 26 to 27 pounds of that same hay. In other words, the cow is no longer milking and does not need the extra feed.

However, if the feed is offered, such as during

fall aftermath grazing, the cow will store that extra feed as improved body condition. Even if feed is plentiful, the producer can take feed away from well-conditioned cows and give it to the thin cows. The thin cows should respond with increased conditioning, which means they will be better prepared for winter and next year's calving.

No-emergency pre- or post-calving feedings mean less overall expense. Each fall, there is a window of opportunity to evaluate cow condition and improve the condition of those cows that are thin.

There are two very important points to consider. Cows that are thin will be thin to thinner in the spring if adequate nutrition is not increased now. Also, thin cows do not compete well with cows that are in better condition.

"Thin cows do not compete" and "they need more feed" are points that need to be written on a barn wall, painted on pasture fences and noted on all of your paperwork.

Standard fall production practices should include a visit with a good nutritionist and applying common sense. The most practical solution is to split the herd at weaning into at least two groups.

Cows that are thin, showing no fleshiness, and some obvious rib and bone structure, need to be sorted out. In addition to these thin cows, young and old cows also may be added to the sorted- out group. The second group should be the betterconditioned, mature cows, and they should be fed accordingly. This group should not require the greater degree of supplementation the first sort needs.

Overly conditioned, nonproductive cows make good market beef, so you don't need a separate pen for them, just a truck.

The bottom line: Don't wait because fall is the time to bring cows back into condition and, if you are going to buy some supplement, put it where it needs to go.

COUNTRY NEIGHBORS

Fall 2014

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Farm Rescue to help 300th farm family

While every family is special, this milestone marks a major accomplishment for the nonprofit Farm Rescue celebrated not only Farm Rescue’s 300th case, but also the assistance of John and Sheree Dubbels.

Farm Rescue has assisted 50 families who experienced major injury, illness or natural disaster in 2014.

“Farm Rescue is proud to be helping farm families and rural communities,” said Bill Gross, Founder and President, Farm Rescue. “We are very thankful to all volunteers, sponsors and supporters for making it possible to achieve this major milestone.”

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GLUTEN Page 8

COUNTRY NEIGHBORS

Fall 2014

Doesn’t have to be a scary word

By JULIE GARDENROBINSON Food and Nutrition Specialist NDSU Extension Service “Mom, this bread has gluten in it, doesn’t it? If you used rice flour, then it would have no gluten, right?” my 11-year-old daughter asked as we began baking wheat bread on a Saturday morning.

“Yes, wheat has gluten and rice does not. We couldn’t swap rice flour in this recipe because we need the gluten protein to give the bread structure. We would need a special recipe if we used rice flour; most of those recipes will have an added food gum,” I

responded.

“I’m impressed. You were listening to my talk, weren’t you?” I added.

She nodded and continued measuring flour into a bowl. I’m not sure she listened to my entire kitchen lecture.

My daughter had just accompanied me to a conference during “parents switch places with your kids” day at school.

I gave a talk about gluten, its functions and why we are hearing so much about gluten-free foods.

My husband was a sixth grader that day, so he had to run laps in gym class and do math problems. I think having our young daughter

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serve as my “personal assistant” and help me distribute papers and set up the room was a better deal.

“Does everyone have to eat ‘gluten-free’?” I asked. I wanted to see if she picked up on one of my main points.

“People with a disease have to be gluten-free,” she responded.

“You are thinking of celiac disease,” I noted.

I thought about some of the other things I mentioned in my presentation. An estimated 1 percent of the population has celiac disease, according to the Celiac Disease Foundation. They must avoid gluten in all foods, as well as other glutencontaining items they might swallow, such as toothpaste, mouthwash or glue on an envelope.

People who are female, Caucasian and of European descent appear to have a greater risk of celiac disease. My daughter and I fit within the higher-risk group for celiac disease, but we do not have a genetic his-

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tory of the disease.

Gluten is not an issue for us, so we have no dietary restrictions.

People with celiac disease might experience one or more of 300 different symptoms, including abdominal pain, bloating, diarrhea, damage to their intestines and skin rashes.

People who are gluten-

Just What is “Gluten” Anyway?

sensitive have similar symptoms but do not have the damage to their intestines. Issues with gluten must be diagnosed through medical testing with qualified professionals, not on your own. Visit the celiac disease website at http://www.celiac.org for more information.

In August 2014, the

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Food and Drug Administration released its final rule on gluten-free labeling. The labeling is voluntary and may appear on any food product with less than 20 parts per million of gluten.

Wheat, rye, barley and crossbreeds are not gluten free, so any foods containing these grains cannot be labeled gluten free.

My daughter walked over with a cup containing yeast dissolved in warm water.

“You can add the yeast now. Do you think yeast is alive?” I asked.

“You didn’t talk about yeast; you talked about gluten,” she responded. I think she was tired of my quizzing.

“Yeast is alive. It’s a tiny plant that becomes active with water and food from the carbohydrate in the dough, and it produces gas. Gluten is like the framework that holds the expanding dough during rising and baking,” I added.

I think my daughter had heard enough food science for the day,

so she began paging through the recipe book we were using.

“Do you think we should make a different type of bread every weekend?” I asked.

“Yes! Let’s make bread every weekend!” she responded.

I know that she will hold me to it. I might be writing a few columns about our adventures in bread making in the coming year, based on her level of enthusiasm.

I have a 3-inch book about bread making, so I might learn a few techniques in the next year, too.

We prepared the following recipe from a collection of bread recipes from the Oklahoma Wheat Commission, which I picked up at a conference. This bread recipe earned a senior-level 4-H’er first place.

The North Dakota Wheat Commission’s website at http://www. ndwheat.com/consumers has a variety of recipes to try, too.

COUNTRY NEIGHBORS

Fall 2014

Page 9

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Prize-winning white bread 1 c. milk 2 Tbsp. sugar 2 tsp. salt 2 Tbsp. butter or shortening 2 packages active, dry yeast 1/2 c. warm water (110 to 115 degrees) 2 large eggs 5 1/2 to 6 c. all-purpose flour Scald milk (heat until small bubbles appear; do not boil). Stir in sugar, salt and shortening. Cool to lukewarm.

Sprinkle yeast on warm water; stir to dissolve. Add yeast, eggs and 2 3/4 cups of flour to milk mixture. Beat until batter is smooth, about two minutes, scraping bowl occasionally.

Add enough flour, a little at a time, to make dough that leaves the side of the bowl. Turn onto a lightly floured board, cover and let rest 10 minutes.

Knead until smooth and elastic, eight to 10 minutes. Place in a lightly greased bowl and turn to grease the

top. Cover and let rise in a warm place until doubled in size, about an hour to 1 1/2 hours. Punch down, cover and let rise until almost doubled, about 30 minutes. Divide dough in half, shape into loaves and place in two greased 9- by 5- by 3-inch bread pans. Cover and let rise in a warm place until dough reaches the top of the pan on all sides, fills corners and the tops are rounded above the pan. Bake in a 400-degree oven for 30 to 40 minutes or until golden brown. (Keep an eye on the bread; the baking time may vary with your oven.) Place the loaves of bread on wire racks and cool away from drafts.

Makes two loaves. When cut into 12 slices, each slice has 140 calories, 2 grams (g) of fat, 26 g of carbohydrate, 4 g of protein, 1 g of fiber and 220 milligrams of sodium.

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COUNTRY NEIGHBORS

Fall 2014

WWII Veteran celebrates 100th birthday

Bill Heistand celebrated his 100th birthday with family and friends. common sense.

Bill was an amaz-

ing marksman. At the range in training, men

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in the pits were supposed to hold up a white cross on a long pole to show where the bullet had struck. They were leaning it so far forward Bill was having trouble knowing where the bullets had gone. He asked them to hold the cross more vertically, but they wouldn’t change it. So after being ignored, he shot the cross as it was waved across the target at 200 meters. “They

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A local World War II veteran celebrated his 100th birthday with family and friends at the Fallon Medical Complex in Baker, MT. Loren (Bill) W. Heistand was born in Alma, Illinois Sept. 22, 1914. His mother came to Montana when she was 23 to avoid succumbing to tuberculosis and Bill eventually joined her.

Bill’s mother initially leased a section of land on the Billings Bench and pastured horses. She succeeded in purchasing the land where they lived for many years. Bill was always a gardener or as he referred to it a “farmer”. He planted many apple trees and vegetables.

When he was drafted into World War II, he answered the call to fight for his country. They got a green country boy when they drafted Bill.

He knew how to trap and shoot and had a lot of

held it real nice after that,” Bill said.

After training, which he referred to as “90 day wonders”, Bill was assigned to a mechanic outfit where his skills and work ethic saw him promoted to a mechanic sergeant. Bill has been very proud of the fact that in 14,000 miles of combat none of the trucks he was responsible for had any significant mechanical issues.

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He attributes this to the fact he was able to go through them before they were shipped overseas.

Bill was part of intense hard fighting in Europe.

He landed at Normandy and traveled across Europe. His company made a deal with a tank battalion. “We will protect your flank and keep you supplied with gasoline and ammunition and you protect us. Sometimes we were loading shells in the back of the tank while they were firing them out the front, but we both kept our promises,” Bill said.

Bill’s discharge papers list Northern France, Ardennes, Rhineland and Central Europe. He was part of the unit that captured the Paris airport and can explain in detail how it was managed. The last place Bill advanced was toward Berlin but they were called back so the Russians could get there first.

“We were being loaded on boats to invade Japan when dropping the atomic bombs caused the Japanese to surrender,” Bill said. “People also need to realized that war with the weapons of today is not survivable

COUNTRY NEIGHBORS by anyone. The victors will not live to see their victory.”

Bill was mustered out for the convenience of the government Sept. 19, 1945 at Fort Douglas at Salt Lake City, Utah.

Bill returned to Billings. His apple trees were starting to bear and he renewed his garden.

“I really got to know him as my uncle when I was seven,” Bradley Bruce said. “I realized how much fun it was to visit Bill. He showed me how to trap, how to mix anthills to watch them fight, the quick strike of the ant lion to catch an ant, and so many other things.”

“When we visited

Fall 2014 Bill, we would go across the bridge to his garden and I could help pick raspberries, red, black, and yellow. I probably ate more than I put in the basket, but that was OK,” Bradley added. “Bill never lost that bright inquiring mind that is so much a part of him.

He could solve a Rubik’s Cube and diagram the solution, play a whole variety of musical instruments - piano, banjo, guitar, and harmonica.

We had singfests at night with all of us all grouped around the piano and he played piano music with a rare ability. He taught himself to play the piano by watching how the keys moved when player

rolls were played.”

Bill made a living selling eggs and prepared dressed chickens which he delivered in a Ford woody wagon.

Bill and his mom sold out and moved to Baker, MT in about 1962. They lived in a house across the street from Bradley’s parents for hears. After

Page 11

Bill’s mom and Bradley’s parents died, Bill kind of migrated across the street into the family home where he gardened and lived happily writing papers, and reading anything that interested him.

This spring after living alone for 40 years, it became necessary for Bill

to live where he could be monitored more closely.

He moved into the Fallon Medical Complex long term care.

“I appreciate Chris and Shirley Sakelaris and LaRita Huether, all of Baker, MT, for always being willing to check on Bill so he could keep his total independence as

long as possible,” Bradley said.

“I really enjoy life and I want everyone to learn eating healthy, grinding your own grain daily and eating fresh vegetables is one of the secrets to a long healthy life,” Bill said. “I’m the living model to prove I’m right.”

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COUNTRY NEIGHBORS

Fall 2014

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COUNTRY NEIGHBORS

Fall 2014

Page 13

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COUNTRY NEIGHBORS

Fall 2014

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COUNTRY NEIGHBORS

Fall 2014

Page 15

Dairy Focus: Holstein Bull calves have value

By J.W. SCHROEDER Dairy Specialist NDSU Extension Service

Some dairy farmers do, but many are not in a position to add a feeding enterprise to their opera-

they do. Nonetheless, feed yards no doubt are pushing a pencil on this one.

beef, dairy producers are in a position to establish an income stream from the sale of market

future of the herd. All the lessons we have learned on how to grow a healthy newborn heifer calf ap-

Proper care of newborn calves is always the best choice.

If recent phone calls are any indication, the high price of beef apparently has producers re-thinking the value of Holstein bull calves. The notion is certainly understandable, given the decline in feed costs and the record high prices of beef at the retail counter.

One producer mused with me recently, remembering the day when he left a stock trailer unattended at a sales ring.

Back then, it was not a good time for selling, especially calves that were only a couple of days old. He said you couldn't give them away. Upon returning to his truck, he was surprised to find his empty trailer full of Holstein bull calves!

Knowing the humorous nature of this visitor, I am confident that he stretched the truth, but his point was clear. Not so long ago, sending bull calves to auctions that brought a price so low it barely covered the commission to sell them was common. Not so today.

Bull calves often are bringing nearly $300 at auction, so why not feed them yourself?

tion. And if you talk to some traditional feedlot managers, they will tell you dairy steers "feed different" than other breeds of beef cattle. And that

But before you even get to developing and growing calves, some producers may be overlooking an opportunity. Given the limited supply of market

calves. The opportunity for reward starts with the health of the calf.

Admittedly, heifers often receive the best care because they are the

plies to her male cohorts as well.

The process begins at birth with proper care and nutrition, whether you have a newborn heif-

er or bull calf. Here are some ways to help ensure calves stay healthy: -Dip navels within one hour of birth with a 7 percent iodine solution.

-Provide colostrum from a cow milked within one hour of giving birth.

-Use only high-quality colostrum, as measured with a colostrometer. * Feed 4 quarts of colostrum to the calf within one hour of birth. * Provide a second feeding of 2 quarts of colostrum 10 to 12 hours after birth.

Be mindful that with shortcuts on these practices, calves may appear healthy on the day they are sold. However, with time and added stress in the days or weeks after they leave the farm, calves from inadequate health programs will exhibit more health-related problems and increase the buyer's animal health-care costs. Your reputation as a seller of dairy bull calves will be made or lost and quickly recognized by other buyers.

So now is a good time to review your calf health program with your veterinarian, your family members and your employees.

The health and welfare of your livestock at birth is the foundation for rewards that are to come in the milking parlor or in the feedlot.

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COUNTRY NEIGHBORS

Fall 2014

USDA announces measures to help E farmers diversify weed control efforts Agriculture Secretary Tom Vilsack recently announced several steps that the U.S. Department of Agriculture (USDA) is taking to address the increase of herbicide resistant weeds in U.S. agricultural systems.

“Weed control in major crops is almost entirely accomplished with herbicides today,” said Vilsack. “USDA, working in collaboration with the Environmental Protection Agency, must continue to identify ways to encourage producers to adopt diverse tactics for weed management in addition to herbicide control.

The actions we are taking today are part of this effort.”

USDA is announcing several of the steps it is taking to help farmers

manage their herbicide resistant weed problems in a more holistic and sustainable way: USDA’s Natural Resource Conservation Service (NRCS) will offer financial assistance under its Environmental Quality Incentives Program (EQIP) for herbicide resistant weed control practices that utilize Integrated Pest Management plans and practices.

Later this year NRCS will be soliciting proposals under the Conservation Innovation Grants (CIG) Program for innovative conservation systems that address herbicide resistant weeds.

USDA’s Animal and Plant Health Inspection Service (APHIS) will actively promote use of best management prac-

tices (BMPs) in design protocols for regulated authorized releases of genetically engineered (GE) crops and will include recommendations for BMPs with the authorization of field trials of HR crops.

USDA is partnering with the Weed Science Society of America (WSSA) and is providing funds to develop education and outreach materials for various stakeholders on managing herbicide–resistant weeds.

The Secretary has directed Dr. Sheryl Kunickis, Director of the USDA Office of Pest Management Policy, as the point person leading this effort with the USDA. The issue of herbicide resistant weeds has become one of increasing

importance for agriculture.

When herbicides are repeatedly used to control weeds, the weeds that survive herbicide treatment can multiply and spread.

With EPA’s announcement today on the registration of new uses for herbicide mixtures containing the herbicides 2,4-D and glyphosate (in the Enlist formulation) in conjunction with new genetically engineered crop varieties, farmers are being offered one more new tool to better manage emerging populations of herbicide-resistant weeds in corn and soybeans crops.

In its decision for 2,4-D use on genetically modified corn and soybean, EPA has outlined new requirements for

registrants as part of a product stewardship program.

The USDA Office of Pest Management Policy worked with EPA to address the issue of herbicide resistance through appropriate label language that will require registrants to develop a stewardship program for the herbicide, develop training and education on proper use of the product that includes diversifying weed management, investigate and report nonperformance, and develop and implement a remediation plan for suspected herbicide resistant weeds.

EPA intends to require the same stewardship plans for all new applications for product registration on genetically modified crops

with the goal being to encourage effective resistance management while maintaining needed flexibility for growers.

USDA recognizes that the problem of herbicide resistant weed control will not be solved solely through the application of new herbicides.

USDA has worked with the Weed Science Society of America for a number of years on identifying best management practices for farmers and on addressing impediments to adoption of those practices.

USDA will continue to work to ensure that growers have the diverse tools they need to address the management of herbicide resistant weeds.

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COUNTRY NEIGHBORS

Fall 2014

Page 17

Eliminating Canada thistle crucial, weed board says

By BRYCE MARTIN Pioneer Editor

Bowman County experienced an extremely large amount of moisture this year that caused an abundant growth of Canada thistle, a noxious weed.

Whether landowners and operators find uncontrolled mature Canada thistle plants or new rosettes, early fall applications are very effective at controlling even the worst Canada thistle infestations, according to the Bowman County Weed Board.

On Oct. 2, 2013, the weed office sprayed Milestone herbicide on a dense infestation of mature Canada thistle around a slough.

"Recently, a producer who farms near there

asked me what we used and what time of year it was," said Randy Gaebe, Bowman County weed officer.

Gaebe's method of spraying proved effective.

While there are a few small patches of Canada thistle still present at that area, upon Gaebe's visit to the site this week, it was 95 percent controlled compared to last year.

"We will do follow up work to hopefully give it the final knockout punch," Gaebe said.

Canada thistle is the only thistle in North Dakota that has become a cropland pest.

The best approach to Canada thistle control in cropland should include an in-crop herbicide treatment to suppress Canada thistle growth,

minimize crop yield losses, and prepare the thistle for a fall postharvest treatment. Preharvest and fall-applied treatments provide the most effective long-term control. The best herbicide to use will vary depending on crop rotation.

For non-cropland, Gaebe suggested spraying five to seven ounces per acre of Milestone herbicide with a nonionic surfactant.

Canada thistle usually grows two to three feet tall with alternate, dark green leaves that vary in size.

The leaves are generally oblong, the length three to five times the width, usually deeply lobed, and have spiny toothed edges. The thistle's leaf edge spines vary in size and number

Do you have pasture being overtaken by

according to variety.

The weed is a perennial that spreads both by seed and underground rhizomes. However, Canada thistle is not very competitive in healthy turf.

The flowers produce from 40 to 80 seeds per head. Seeds mature rapidly, spread with pappus on the wind, and are able to germinate within 8 to 10 days after pollination.

Canada thistle has an extensive underground root system that may penetrate the soil to a depth of 10 feet or more and grow laterally 12 to 15 feet per year.

"If we are going to rid our county of Canada thistle, we need to all do our part and persistently go after any Canada thistle plants we know of," Gaebe said.

FILE PHOTO

The noxious weed known as Canada thistle, seen above, has appeared extensively throughout Bowman County. Canada thistle usually grows two to three feet tall with dark green leaves.

Use these recommendations for fall applications to Canada thistle plants: • Applications can be made after a light frost as long as there is some green foliage available, even if some brown leaves are present.

• The window of application closes after a killing frost (mid 20s).

• Research has shown minimal differences in control with fall-applied Milestone on mowed or un-mowed Canada thistle.

• Use the high rate of Milestone: 7 ounces per acre for dense, mature Canada thistle patches.

(SOURCE: Bowman County Weed Board)

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Windy’s Bar Olympics Windy’s Bar Olympics Wang competes at statewide horse show Page 18

COUNTRY NEIGHBORS

Fall 2014

By LORI KESINGER

4-H members competing in the event worked throughout the year improving their skills and abilities.

All participants were required to enter their horses in a showmanship class requiring proper grooming of the horse and handler. In other classes each contestant led their horse in a variety of patterns of maneuvers before presenting their horse to the judge.

Judging criteria was based on execution of the pattern, proper handling of the animal, and presentation. Many of the

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With hard work, dedication, and the love of horses, local 4-H member Lauren Wang, daughter of Dean and Karen Wang of Baker, MT, returned home with several ribbon placings from the Montana State 4-H Horse Show in Kalispell, MT held Sept.

12-14 at the Majestic Valley Arena.

Competitors came from across the state of Montana to compete in the annual show held after the end of the fair season. The 105

Horses that became project animals could not receive professional training unless the member participated in that training. Wang showed two horses, one which was a project animal trained without any professional help. She assumed the responsibility for training the four year old colt to maturity animal with some help from community members. “Don Selle, Desiree Thielen, Andrea Huft and Nicole Weiss , all of Baker, MT, really helped me get started,” Wang said.

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several disciplines so the competition was intense.

Wang, a senior at Baker High School, competed for her fifth and last time at the state show.

She competed against a contestant who had just won classes at the National AQHA Horse Show in Oklahoma.

Lauren placed first in Western Horsemanship Level 6, first in Western Colt to Maturity four year old, second in Western Equitation ages 14-18, second in Trail four to five year old colt, third in Trail ages 14-18, and fifth in Bareback Equitation ages 14-18.

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COUNTRY NEIGHBORS

Fall 2014

Page 19

wNDSU offers advice on harvesting, drying, storing late-maturing, high-moisture corn

e

Producers in the region could be dealing with t late-maturing, highmoisture corn this fall.

That means they have some decisions to make, according to Ken Hellevang, North Dakota p State University Extenn sion Service agricultural arengineer and professor in NDSU's Agricultural and Biosystems Engineering Department. in Corn reaching maturity th about Oct. 1 normally will dry slowly in the field due to cooler ambient temperatures. Standing corn in the field may dry about 1.5 to 3 percentage points per week during October and 1 to 1.5 per week or less during November, assuming normal North Dakota weather conditions.

Corn has a moisture content of about 32 percent when it reaches maturity. If it has a moisture content of 32 percent on Oct. 1, it may dry to only about 22 percent moisture by Nov. 1, assuming normal North Dakota climatic conditions.

Field drying normally is more economical until mid-October, and mechanical high-temperature drying normally is more economical after that.

"Assure corn stalks and shanks are strong if considering leaving very high-moisture corn in the field," Hellevang advises.

"Field losses can range from minor to severe.

Compare the cost of drying versus losses associated with leaving the corn in the field."

To estimate the propane cost per bushel per point of moisture removed, multiply the propane price per gallon by 0.02. For example, the cost to remove 10 points of moisture using $2 propane is 40 cents. Dividing the propane cost by the corn price provides the percentage of corn losses that will equal the drying cost (40 cents divided by $3 equals 13 percent).

Also, verify the impact on insurance of leaving the corn in the field.

Storage in a poly bag is a good storage option, but it does not prevent mold growth or insect infestations. Grain should be dry when placed in a grain bag.

Storing higher-moisture corn in a bag should be considered very shortterm storage and done only at near-freezing temperatures. At moisture contents exceeding about 25 percent, ensiling may occur at temperatures above freezing and prevent the corn from being dried and sold in the general market.

When storing in bags, select an elevated, welldrained location with the surface prepared to prevent the bags from being punctured, and run the bags north and south so solar heating is similar on both sides of the bags.

Wildlife can puncture the bags, creating an en-

trance for moisture and releasing the grain smell, which attracts more wildlife. Monitor the grain temperature at several locations in the bags and repair punctured bags.

"Corn above 21 percent moisture should not be dried using natural-air and low-temperature drying to minimize corn spoilage during drying," Hellevang says.

"Because the drying capacity is extremely poor at temperatures below 35 to 40 degrees, little drying typically is possible using a naturalair system after about Nov. 1. Adding heat does not permit drying wetter corn and only slightly increases drying speed. The primary effect of adding heat is to reduce the final corn moisture content."

When outdoor temperatures average near or below freezing, cool the

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corn to 20 to 25 degrees for winter storage and finish drying in April to early May. Limit the corn depth to about 20 to 22 feet to obtain an airflow rate of 1 to 1.25 cubic feet per minute per bushel, which is necessary to dry the corn before deterioration occurs. Turn fans off during extended periods of rain, snow or fog to minimize the amount of moisture the fans pull into the bin.

Using the maximum drying temperature that will not damage the corn increases the dryer capacity and reduces energy consumption of a hightemperature dryer.

Removing a pound of water requires about 20 percent less energy at a drying air temperature of 200 F than at 150 F. Follow the dryer manufacturer's recommendations, but generally recom-

mended plenum temperatures when drying corn are 210 to 230 F. "Be aware that excessively high drying temperatures may result in a lower final test weight and increased breakage susceptibility," Hellevang says. "In addition, as the drying time increases, high-moisture corn becomes more susceptible to browning. A cross-flow dryer that moves corn from the inside to the outside of the drying column, varies the corn flow rate across the drying column or varies the corn's exposure to the drying air is more likely to maintain corn quality."

Removing debris that accumulates on or in a dryer is more critical when outside air temperatures are cold because condensation can develop on the dryer, creating a wet surface on

which debris can collect.

The debris may reduce airflow through the dryer, decreasing the dryer's capacity and creating a fire hazard.

More mechanical damage occurs when harvesting high-moisture corn, which affects the storage life of the corn. Dry low-test-weight corn and corn with more damaged kernels to a percentage point lower in moisture content than normal.

Cooling the grain in storage to about 20 to 25 degrees for winter storage in northern corn-growing regions and near freezing in warmer regions is more important for damaged corn than for mature, sound corn. Check immature and damaged grain more frequently and do not put immature or damaged corn in long-term storage.

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Page 20

COUNTRY NEIGHBORS

Fall 2014

Bruha celebrates 100 years of brand history

By LORI KESINGER For 100 years now, the “Bar Open 9 A” brand has been put on cattle that roam in this beautiful piece of Montana land. It has been part of the Bruha history since the beginning.

Theodore Bruha, Sr., came from Czechoslovakia to the United States in 1905 at the age of 19. At 21 years old he homesteaded on 160 acres of land five miles south of Marmarth, ND on the Little Beaver. In 1915 Theodore persuaded Miss Barbara

(Left) Doug Bruha puts his brand — the Bar Open 9 A — on a hide during the centennial celebration.

(Right) The Bar Open 9 A brand is part of the signature sign at the Bruha ranch.

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Pergler to marry him.

He leased some land in the Badlands about 11 miles northeast of Baker and Mrs. Bruha filed on a 160 acre claim in that same area before they were married. Theodore registered the “Bar Open 9 A” brand with the State of MT on Sept. 23, 1914.

Theodore tore down

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his shack on the Little Beaver and carted the lumber to the new location and reconstructed it into a blacksmith and work shop which still serves in that capacity.

He built a two room frame house and added more rooms as the family grew. They had five daughters and two sons.

The brand transferred to their sons Theodore Jr. (Ted) and Edmond (Eddie).

Ted was drafted into the United States Army during World War II and served for three and a half years. He came back to Baker to continue to follow his lifelong dream and lifestyle of being a cowboy and working the ranch with his dad and brother, Eddie. There was a lot of hard, dedicated work caring for livestock during cold, deep snow winters, brandings and cattle moving.

Ted married Laura Stark on July 31, 1954 and moved to the family ranch into the original house where he was raised. In 1956, they built a new home on a hill overlooking the ranch with the help of neighbors and friends.

They had three children, Doug, Rita and Julie.

Having sold the Bruha ranch in 1977, Ted, Laura and family moved into town. Ted went into the trucking business hauling grain, feed and livestock for farmers and ranchers. The brand transferred to Doug and is presently in Doug, Teresa, Guy and April Bruha’s name.

At the end of May this year, Doug and his family celebrated the centennial of the brand with a reunion of family and friends branding calves.

“I don’t have that many cattle but it’s a celebration,” Doug said. “My grandpa said they had about 40 head at that time and that’s about what we have now.”

“Though we don’t have a lot of cattle, it wasn’t the amount but the idea the brand has been in the family for 100 years,” Terry added.

COUNTRY NEIGHBORS

Fall 2014

Page 21

Age and weight are cow herd dynamics

By KRIS RINGWALL Beef Specialist NDSU Extension Service

Most producers seem to refer to cows as "the herd." In reality, that herd is split into several age groups that often are overlooked. In fact, managers usually look at averages to guide managerial applications.

For instance, given the current production benchmarks for those North Dakota Beef Cattle Improvement Association beef producers involved in the North Dakota State University Extension Service CHAPS program, the cow herd averages 5.6 years of age. Does this mean that all the cows should be managed as 5-year-old cows?

The answer obviously is no.

However, what is the target? I could not help pulling out some data I put together a few years ago.

At that time, the average cows enrolled in the CHAPS program averaged 5.4 years of age.

Interestingly, average cow age has not changed much during the last few decades.

Of course, the replacement rate is projected to go up because the low number of cows in the inventory begs for more cows. Currently, the replacement rate benchmark is 15.3 percent, but the example I had worked out was for a 20 percent replacement rate because you have to keep in mind that not all replacement heifers breed.

So what does this all mean in terms of the distribution of the cow herd?

Assuming a typical herd of 100 cows, one would anticipate the inventory to be made up of 17 first-calf heifers, 15 second-calf heifers, 13 that are 4 years old, 11 that are 5, 10 that are 6, nine that are 7, eight that are 8, six that are 9, five that are 10, three that are 11, two that are 12 and one that is 13 or older.

The distribution of age

is slanted dramatically to the younger cows.

Of the total cows, 45 would not be considered mature cows. Only six of the cows would be more than 10 years old.

Managing cows means keeping in mind the various groups of cows that are in the herd and then meeting their nutritional needs, not e nutritional needs for the average age of the cows. What this means is the cows need to be sorted.

To meet each group's needs, a separate pen for the 17 first-calf heifers should be set and then add the 10-year-old and older cows. If the pastures were short or winter feed supplies challenging, the secondcalf heifers and any thin cows (condition score 4 and under) should be added.

Essentially, the special needs group easily could be 43 cows based on age, plus a few thin cows from the mature group of cows. Half the herd needs to be on a steppedup plan of nutrition designed to put some weight on the cows. The other half could follow a typical maintenance, hold-your-own type of plan.

Another way to look at that example is to look at what different ages of cows weigh in the fall. In this example, those firstcalf heifers (2 1/2-yearolds) are always the lightest in the fall coming in at 1,082 pounds. The weight is taken in the fall when the cows are approximately half a year older than when they calved in the spring.

The most logical time to weigh the cows is at weaning, so that is the weight that is discussed.

Now for the weights with the condition score in parenthesis. The 2-year-old weighed 1,082 pounds (4.9), 3-year-olds 1,184 (5), 4-year-olds 1,255 (5), 5 -year-olds 1,279 (5.1), 6-year-olds 1,301 (5.2) and the 7-year-olds 1,304 (5.2).

One should note that cows keep growing until they reach 7 years of age in this data set. Body condition is more constant and levels a year earlier at 6 years of age.

The important point to remember is that cows are not fully grown as heifers and have seven years of growth before they start to decrease in weight. The 8-year-olds weighed 1,299 pounds (5.2), 9-year-olds 1,286

(5.1), 10-year-olds 1,265 (5), 11-year-olds 1,267

(4.9), 12-year-olds 1,236 (4.7), 13-year-olds 1,232

(4.5) and 14-year-olds 1,180 (4.3).

Cows slowly work themselves up to a peak weight when they are 7 years old and then start to lose weight until they leave the herd. The 14-year-old cows weigh the same as the 3-yearold cows in the fall of the year.

Body condition is held more constant and 6-, 7and 8-year-old cows all have similar body condition scores.

However at 11-yearsold, cows drop back to body condition scores more typical of 2-yearold cows.

The moral of the story is that young and old cows need to be treated similarly and fed separately from the main body of cows. That is, if you want excellent performance from all ages of cows.

Understanding the dynamics of the herd is critical to proper management.

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Page 22

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Dickinson

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DeGrand Angus Bull Sale April, 2015 • Baker, MT Fallon County Indoor Arena

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Baker, MT 406-775-8861 • 406-978-3550

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Sale 1 p.m.

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Bowman Auction Market

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LUND’S B BAR ANGUS RANCH

Annual Bull Sale Saturday, March 28, 2015 Bull Palace, Baker, MT

8

5

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48th Annual Production Sale February 8, 2015 • 1:00 pm Bowman Auction Market

Terry 701-574-3193 Wayne 701-574-3172

Brent 701-206-0604 Andy 701-206-1095

www.mrnakherefords.com

SOREIDE CHAROLAIS Annual Production Sale

Friday, Jan. 30, 2015 1 P.M. 701-523-5355

At The Ranch in Bowman, ND

MEDICINE ROCKS Angus Ranch

ANNUAL PRODUCTION SALE Monday, April 20, 2015 Bowman Auction Market Bowman, ND Frank & Charlene Mehling 1021 Hwy. 7 • Baker, MT 59313

Page 24

Fall 2014

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