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Cooperative Extension Service Shelby County Newsletter
2 0 1 7
1117 Frankfort Road ● Shelbyville, KY 40065 ● (502) 633-4593 ● Fax: (502) 633-6713 ● www.ca.uky.edu
AUGUST
JULY
Pesticide Disposal Rinse & Return
Thursday, July 16
from 9 a.m. until Noon
at the Shelby County Road Department.
4-H Food-A-Rama
Wednesday, July 19
10 a.m.
Summer Cooking Series
HORTICULTURE
BEGINNING
BEEKEEPERS
SCHOOL
INSECT TROUBLES
Details on Page 4 & 5
Kids in the Kitchen Thursday, July 27 9-11 a.m.
Thursday, July 27 1-3 p.m.
Driver Safety for Over 55 Wednesday, August 16 noon—4:30 p.m.
Farmers Market Demo
Saturday, August 19 8—11 a.m.
See pages 2-3 for more information on Kids in the Kitchen and Driver Safety
See Page 7 for more information.
Upcoming Events
Extension Field Day—July 13
4-H Food-A-Rama—July 19
Kids in the Kitchen—July 27
Sit and Sew If you enjoy sewing, you are invited to the
Sit and Sew Days at your Shelby County
Extension Office. From 8:30 a.m. to 4 p.m. people
will be sewing on the following Tuesdays —July
21 and August 9. Bring your current sewing
project and lunch.
Kids in the Kitchen Youth (ages 5 – 12) are invited to participate in
this year’s Kids in the Kitchen; a delicious, fun,
learning adventure! The youth will enjoy hands-
on cooking experiences and nutrition education.
Registration is required for this free program on
Thursday, July 27 at your Shelby County
Extension Office. Call 633-4593 to reserve your
child’s spot in the 9 – 11 a.m. session or the
1 – 3 p.m. session. Space is limited to 45 youth
per session.
Want Lower Car Insurance? Plan to attend the AARP Driver Safety
Program for drivers age 55 and older on
Wednesday, August 16 from noon until 4:30 p.m.
at your Shelby County Extension Office. The
class costs $20. Please call 633-4593 for more
information and to reserve a space. A Kentucky
Law requires that car insurance companies give a
reduction in premium to drivers 55 and older who
complete an authorized driving course. Check
with your insurance company!
Beginning Sewing Classes Shelby County’s Master Clothing
Volunteers will teach a Beginning Sewing Class
from 3 to 8 p.m. on September 5 and October 3.
Mark your calendar if you would like to learn to
sew! For intermediate sewers, the project for
September and October is a Four Square Bag with
an adjustable handle. Call 633-4593 to get the
supply lists needed for the sewing projects.
State Fair Demos Stop by the textiles area at the State Fair to
visit the Shelby County Extension
Homemakers and friends who will be doing the
following demonstrations:
Needlework—10 a.m.—2 p.m. August 24
Caning— 10 a.m.—2 p.m. August 25
Calling All Homemakers!!! You are invited to an Indoor Summer
Picnic at 11:30 a.m. on Tuesday, August 8 at your
Shelby County Extension Office. Just bring a
salad to share. Drinks will be provided.
Following lunch we will have an hour of
Homemaker Training. This training will be
beneficial for all homemakers. We hope to see
you August 8 as we make exciting plans for our
new homemaker year. Call 633-4593 to RSVP.
Safe Canning Practices
Keep Everyone Healthy Gardens are beginning to bear the fruits of our
labor. Soon, it will be time to start thinking about
preserving some of the excess produce for winter
months. Safety is of utmost importance for those
of us who will be preserving food, because, let’s
face it, no one wants to get sick from poorly
processed food.
Bacteria, molds and yeast can grow quickly on
fresh foods, and fruits and vegetables contain
oxygen and enzymes that can cause food to spoil.
Safe home canning methods help prevent the
growth of these bacteria, yeast and molds in
addition to removing excess oxygen from the food,
which destroys spoilage enzymes and helps form
strong vacuum seals on the jars.
You should remember several key points of
proper food preservation to keep yourself and your
family healthy and safe from botulism, which can
be a deadly form of food poisoning.
Despite what you may find on the Web or
social media, only two methods are acceptable for
home canning safe, quality products. They are the
boiling water canning method and the pressure
canner method. The type of food you are
preserving will dictate which method to use.
Boiling water canners can be used on fruits and
other products that have a high concentration of
acid, such as salsas or pickles with enough lemon
juice or vinegar added. Acid helps prevent the
growth of harmful bacteria in canned food.
Vegetables, poultry and meats do not contain
enough acid to prevent the growth of bacteria. For
these foods, a boiling water canner will not reach a
high enough temperature to destroy the bacteria
that can cause botulism, so you must use a pressure
canner to ensure safe processing.
Make sure to use up-to-date equipment that’s
in proper working condition. It’s never a good idea
PAGE 2
F AM I L Y
&
CON S UME R S C I E N C E
S
PAGE 3
Articles By: Sheila Fawbush Cooperative Extension Agent for Family & Consumer Sciences
F AM I L Y
&
CON S UME R S C I E N C E
S
to purchase a pressure canner at a yard sale as
replacement parts and manufacturer’s instructions
may be no longer available. Pressure canners
made after 1997 were designed with more safety
features and weigh less than older canners. Follow
the manufacturer’s instructions on canner care and
maintenance. For dial gauge pressure canners, the
accuracy of the gauge should be tested each year.
This can be done at your local Extension office.
Remember to always use tested, research-
based recipes to preserve foods. These recipes are
available in Cooperative Extension Service home
canning publications, in the U.S. Department of
Agriculture’s Complete Guide to Home Canning
or on the National Center for Home Food
Preservation’s website. Follow each recipe as
closely as possible. Do not make additions or
changes unless options are provided in the recipe.
Not following the recipe precisely or using a
recipe that is not research-based, may not
completely kill all bacteria and result in sickness.
Use only Mason-type canning jars and self-
sealing lids. Do not reuse old jars like those that
previously contained peanut butter or mayonnaise.
After processing, allow the jars to cool naturally.
This helps form a good vacuum seal.
Source: Debbie Clouthier, extension associate,
University of Kentucky
Plan to visit your Shelby County
Cooperative Extension Service office where home
canning publications are available. They cover
the basics of safe home canning and provide
tested recipes for canning a wide range of
products — everything from jams and jellies to
soups and stews. You’re sure to find recipes that
will please your family!
Just in Time Parenting Did you know that a baby’s cry is a call
for help? The baby is trying to tell you
something. The baby may be hungry, lonely, wet,
sleepy, in pain, too cold or too hot, or maybe the
baby is overstimulated. Want to learn more about
babies and young children? Go to
www.extension.org and choose “family” under
Resource Areas. Then choose “parenting” to sign
up for a very helpful “Just in Time Parenting”
newsletter. Babies and young children do not
come with instruction sheets! This educational
newsletter could really help!
Drink Water First Water is nature’s thirst quencher. Water
has ZERO calories! Your body needs water to
function with top performance of all body
systems. Water makes up 60% of body weight.
Some signs of mild dehydration are
headaches, nausea, irritability and fatigue. In hot
temperatures you may need more water. If you
sweat a lot or if you are taking certain
medications, you may also need more water.
When you feel thirsty, you are usually already one
cup short of water. If you are getting enough
water, your urine will be colorless or slightly
yellow. Dark yellow urine is a sign of
dehydration.
How much water do you need daily? This
depends on your body weight and activity level.
The general rule of thumb is eight, 8-ounce
glasses of water a day. This keeps you well-
hydrated and allows your body and brain to
function optimally. If you are outside on triple
digit days, you will need more water to stay
hydrated. For more information and support, visit
www.drinkwaterfirst.com.
Food Facts—Dairy Dairy includes milk, yogurt, cheese and
calcium-fortified soy beverages (soymilk).
Choose fat-free (skim) and low-fat (1%) dairy
foods.
Consuming dairy products provides health
benefits. They make your bones stronger. Foods
in the dairy group have nutrients that are vital for
health and care of your body. Calcium is used for
building bones and teeth and to maintain bone
mass. Vitamin D’s job in the body is to keep
proper levels of calcium and phosphorous, which
help to build and maintain bones. Diets rich in
potassium may help to keep healthy blood
pressure.
Source: Healthy Choices for Healthy Families,
June/July 2017.
Call your Shelby County Extension Office at
633-4593 to request the entire copy of Healthy
Choices which includes recipes.
Bee school
Every fall, the Extension office
hosts a Beginning Beekeepers
School and this year is no
exception. Beginning Beekeepers
School will be held on Monday
and Tuesday Oct. 23 and 24 from
6:30 to 8:30 here at the Extension
office. The classes will be taught by Shelby
County beekeepers.
The classes are free but we ask you to register
so we are sure to have enough space.
Call 633-4593 to register.
Water, water, water
Newly planted trees and shrubs often don’t get
a chance to get established their first year
because their owners plant them
in spring when it’s typically cool
and rainy and then forget about
them. Newly planted shrubs need
watering through dry spells at
least through their first summer
and into fall. Newly planted trees need watering
during dry spells for up to three years.
This doesn’t mean water every day. Watering
should be done deeply, no more than once a
week should rains fail. There are a couple of
ways to do that, but neither involve standing out
there with a hose splashing water around;
you’re just playing in the water. A good way to
water is with a soaker hose that directs water at
the base of the plant. Another approach is to put
a five gallon bucket near the trees with three or
four holes drilled in the bottom and allow the
water to seep into the ground next to the tree or
shrub. For trees, you can also buy bags that can
be filled with up to 20 gallons of water with a
hose, and the water is slowly released to the
tree. Research shows those work very well in
getting trees through their first and second
summers.
If you do water with a hose, turn on the water
so the stream is about the size of your little
finger and set it near the base of the plant; go
away, have a cup of coffee or pull weeds
somewhere and come back in about an hour and
move your hose to the next plant.
Remember to also keep weeds from growing up
around newly planted trees and shrubs.
Research shows that grasses and weeds can
outcompete small trees for water. Mulching
around the base of the plants does double duty;
it keeps in moisture and it keeps weeds away
from the plant.
Problems, problems
Many folks feared a “buggy summer” because
the winter was so mild. So far, we are having a
“buggy summer,” but Dr. Lee Townsend,
Extension entomologist, says that some bugs at
least are benefitted more by last year’s wet
summer than the mild winter.
Take Japanese beetles, for example. They
arrived early this year and
are expected to be as
plentiful, if not more so,
than last year. Dr.
Townsend said a rainy
July produces more
Japanese beetles the
following year because their grubs hatch and
survive well (Japanese beetle and chafer beetle
grubs are the C-shaped guys that can damage
lawns in some years.) Except when they cluster
on ripening fruit, such as peaches and
blackberries, Japanese beetle damage is mostly
cosmetic, though they can severely damage
small plants if their numbers are high. If
possible, covering the plant with light polyester
fabric works well for the short time the beetles
are out. Also, Sevin (carbaryl) will kill them but
is hard on bees; use the liquid spray in early
morning and evening when bees are less likely
to be foraging and avoid spraying blossoms.
We’re also seeing damage from fall webworms
earlier than normal. Webworms
are often confused with tent
caterpillars, but tent caterpillars
are typically a problem in
spring, while fall webworms
appear in mid-summer. This
year, they’re out in late spring.
Fall webworms gather parts of the plant inside
their tent and eat the leaves as they develop.
PAGE 4
H O R T I C U L T U R E
PAGE 5
Articles By: Walt Reichert Horticulture Technician
H O R T I C U L T U R E
Their nests will be on the outside edges of
branches. Webworms are hard to kill when
they’re in their tent. The best strategy is to prune
away the branch with the web and throw it away.
Another insect causing problems this
summer is scale. Many experienced
gardeners are unaware of scale, but
they can do a lot of damage in a hurry
if their numbers are left unchecked.
Dozens of kinds of scale exist. They
are sucking insects that rob trees and
shrubs of their juices and can
eventually kill the plant. The females typically
produce a hard shell (calico scale) or a cottony
mass for protection while they incubate their
eggs. Thus protected, they are hard to kill with
chemicals. But about this time of year their
babies, called crawlers, hatch and can be seen
with the naked eye (as long as eyesight is keen)
moving about the plant. That is when the insect
is vulnerable to sprays of malathion, Sevin,
pyrethrin (organic) or spinosad (organic). To be
sure of a kill, spray when you see crawlers and
again about a week later. Alternately, you can
spray dormant oil on trees and shrubs in winter
when leaves are off the branches. The oil will
smother the insects even though they are
protected in their shells.
Information provided by Dr. Lee Townsend, UK
Extension entomologist
Tough times for blue spruce
If you have noticed, most of the
Colorado blue spruce around the
county are looking pretty sad. I’ve
had lots of “What’s wrong with my
tree?” calls on that species this year.
Not all, but most, of the damage is
done by a disease called needlecast.
Needlecast disease first shows as needles turning
a purplish brown; usually those toward the
bottom of the tree are first. The disease moves up
the tree as the needles gradually
fall off. The disease is usually, but
not always, fatal.
The disease has become noticeable
this year thanks primarily to the
two extremely wet summers we’ve
had in the past two years. Colorado blue spruces
are most at home in a climate that is cool and
dry. When we have hot, wet summers, especially
day after day of rain, the disease spreads. If the
tree isn’t too far gone, you can take steps to save
it. First, get away the diseased needles from the
bottom of the tree; those continue to spread the
disease upward. Second, during dry spells this
summer, keep the tree well-watered so that new
growth can commence. Next spring, fertilize the
tree with at least five pounds of a high nitrogen
fertilizer. Finally, when new growth begins in
spring, you can spray the tree with a fungicide,
such as mancozeb, or one containing
cholorothalonil or copper. Spray fungicide twice
about two weeks apart and that will offer some
protection. Meanwhile, if you choose to plant
another Colorado blue spruce, make sure it is in
full sun and in a place where it gets good air
flow. That will help keep the disease at bay.
Wounds on trees
Weekend lawn warriors often do major damage
to their trees with their mowers and string
trimmers. A little too close and parts of bark get
chipped off. A natural inclination is to want to
wrap the wound in some
sort of “band aid” or paint
it with some sort of
covering. Don’t.
Research shows that
wrapping or painting wounds on trees does little
good and can do harm. Allow the tree to heal
itself. If you are feeling bad about your actions,
mulch around the tree at least two to three feet
out from the trunk to keep your lawn mower
farther away. But please don’t make those little
volcanoes that so many landscapers do. Those
cause the tree to rot and, let’s face it, look stupid.
PAGE 6
4 - H
Y O U T H
D E V E L O P M E N T
4-H Floral Hall Class Champions
4-H Arts & Crafts
Jr. Acrylic Still Life-Opal Best ( Grand Champion)
Jr. Pen & Ink-Blake Wilson
Jr. Art Trends-Mixed Media-Emma Browning
Sr. Art Trends-Mixed Media-Destiny McDonald
4-H Crops Alfalfa Hay-Blake Wilson (Grand Champion)
Timothy Hay-Anna Woods Other Grass-Riley Martin
4-H Electric Electromagnetic Circuits-Kyle Stine (Grand
Champion)
4-H Food Preservation Salsa-Bristol Wallace (Grand Champion)
Dill Pickles-Bristol Wallace
Strawberry Jam-Bristol Wallace
Green Beans-Bristol Wallace
4-H Food Exhibit Oatmeal Muffins-Hannah Suter
Cheese Muffins-Madeline Burbage
Rolled Biscuits-Kyle Stine
Scones-Lilly Phillips
Coffee Cake-Katie Stine
Three Chewy Granola Bars-Katie Stine
Brownies-Kyle Stine
Snickerdoodles-Riley Martin
Chocolate Cake-Kyle Stine
Carrot/Zucchini Cake-Brianne Sharar
Chiffon Cake-Katie Stine (Grand Champion)
Cinnamon Twists-Katie Stine
Pretzel-Kyle Stine
Oatmeal Bread-Katie Stine
Honey Wheat Bread-Kyle Stine
4-H Horticulture Beets-Maddy Raizor
Cabbage-Shelby Wallace
Onion-Maddy Raizor
Potatoes-Shelby Wallace
Squash-Maddy Raizor
Turnips-Maddy Raizor
Blueberries-Bristol Wallace
Vegetable Container Garden-Destiny McDonald
Annual Container Gardens-Blake Wilson
Herb Container Garden-Destiny McDonald
Cucumbers Slicing-Maddy Raizor
Green Beans-Maddy Raizor (Grand Champion)
4-H Needlework Crochet-Hannah Suter (Grand Champion)
4-H Photography Fun with Shadows-Katie Stine
Directing the Light-Abby Hodder
Bird’s Eye View-Katie Stine
Hat Tricks and Magic-Destiny McDonald (Grand
Champion)
Black and White-Abby Hodder
4-H Horticultural Photography Single Black & White-Abby Hodder
Single Color-Abby Hodder
Sequence of 4 Black & White Photos-Destiny
McDonald
Collection of Photos-Katie Stine
4-H Sewing Unit I Clothing: Lets learn to Sew Shorts, paints,
or skirt)-Lilly Phillips
Unit II Beginner Skills; Skirt, Shorts, or Pants-
Kyle Stine (JR Grand Champion)
Unit II Non-Clothing Option-Opal Best
Unit III Clothing Option-Kaleb Barnes
Let’s Be Casual-Katie Stine (SR Grand Champion)
Let’s Be Casual Non-Clothing-Katie Stine
Creative Expression-Destiny McDonald
4-H Tobacco Projects Flying-Shelby Wallace
Lugs-Shelby Wallace
Leaf-Shelby Wallace
Tip-Shelby Wallace
4 Grades-Shelby Wallace (Grand Champion)
Best Potted Growing Plant of Burley Tobacco-
Bristol Wallace
If a 4-Hers’ items qualified to go to the State
Fair, we will send you a letter with details about
entering your project. The KY State Fair
requires a Social Security Number when we
enter your items. We do not keep the numbers
on file, so we will need to collect them from
each exhibitor prior to entry. We will take the
items to 4-H Cloverville and check them in.
Shelby County will be well represented in
Cloverville this year! I encourage everyone to
go and see all the 4-H entries from across the
state. Cloverville is in the West Hall during the
Kentucky State Fair and is where the 4-H
exhibits are located. Kentucky 4-H hosts several
hands on activities and demonstration each day
of the fair.
The Kentucky State Fair is August 17-27.
Shelby County 4-Hers will participate in the
Sheep, Swine, Beef, Dairy, Goat shows, and
Country Ham Contest in addition to Cloverville.
4-H Food -A- Rama
All 4-H members are invited to participate in
4-H Food-A-Rama on July 19 at 10 a.m. This is
a fun cooking contest for youth. Participants
bring in their favorite recipes so our judges can
evaluate their dishes and make their selections.
While the judges are at work, a demonstration is
presented on a foods topic for the attendees.
Afterwards, participants sample all the dishes
and vote on their favorites. Prizes are awarded
in each category and a Grand Champion is
selected. The participants also vote on a
“Taster’s Choice” award for a special prize.
This year’s categories include:
Appetizer
Bread
Soup
Dessert
Casserole
Main Dish
Vegetable/Side Dish
Miscellaneous (anything that doesn't fit the
above categories)
Bring your completed dish and two copies of
the recipe for the contest. A 4-Her may enter as
many items as he or she want. A Cookbook of
all the entries will be sent to the participants
following the contest.
Extension Field Day Shelby County Extension will host a Field
Day on July 13 from 3-7p.m. at Mulberry
Orchard. We will provide a
free meal and educational
opportunities for the entire
family. Everyone is invited!
The FREE meal will be
provided to the first 200 people.
Anyone that would like to volunteer to help
with the field day should call the office. We
need volunteers to help with set up, assist with
registration, man display tables and assist in
clean up.
The Extension Field Day is an opportunity
for Shelby County 4-H to show off all the
wonderful things we have to offer. All clubs and
4-H groups are invited to set up a display or
provide an activity for field day visitors. Let
Regina or Candice know if you would like to
participate.
4-H Summer Culinary Series
A Summer Cooking Series will be offered in
July to Shelby County 4-H members. The series
will focus on different cuts of meat, ways to
prepare them and cooking techniques.
Participants are not required to
attend all four sessions but are
encouraged to. 4-Hers who do
complete all four sessions will
receive a certificate for their
achievement. The series is in its final stages of
planning, so, while we do not have an agenda for
each day, we do have dates secured. Dates
include: Tuesday July 18, Thursday July 20,
Tuesday July 25 and Friday June 28. All
sessions will be held at the Shelby County
Extension Office with the exception of one,
which will be announced soon. Please check our
website or contact the Shelby County Extension
Office for more information.
Changes to Horse, Livestock &
Diary Leader Recertification
Effective immediately, the recertification
period for 4-H leaders has changed. The yearly
recertification period is now September 1
through August 31. All currently certified
volunteers must receive the minimum of two (2)
hours of approved continuing education by the
new deadline of August 31, 2017. After
attending a meeting, session or training, The
leader must take a confirmation form with him
or her to be signed by the instructor or
facilitator. We must submit the completed
confirmation form to the State 4-H Office for
approval. Nearly any opportunity will be
approved so leaders have freedom to choose
something they feel would benefit them. The
two hours must be completed every 4-H program
year to maintain certification.
PAGE 7
Articles By: Regina Browning Cooperative Extension Agent for 4-H Youth Development
4 - H
Y OU T H
D E V E L O PME N T
PAGE 8
Pesticide Disposal Rinse & Return Mark your calendars for the
upcoming Rinse & Return day to be
held Thursday, July 13 from 9 a.m.
until noon at the Shelby County
Road Department.
To participate in the
program, farmers and commercial applicators
must be certain their containers are properly
rinsed. The lids should be removed, as should the
plastic sleeves and any label booklets. Farmers
and applicators are encouraged to store their
containers in a dry, secure location until they
transport them to the local collection site.
Preventing Hay Fires You can prevent hay bale or barn fires if you
bale hay at appropriate moistures and monitor the
temperature of recently baled hay. Generally, hay
will go through a heating phase within one to two
weeks after baling. During this time, you should
monitor the hay to make sure it doesn’t reach
temperatures that can damage the hay or lead to
spontaneous combustion.
It is not unusual for the temperature within a
bale of hay to reach 100 degrees Fahrenheit, and it
may go as high as 130 degrees before beginning
to decline. If the temperature peaks below 130
degrees, there may be some loss of quality but no
danger of fire. With free air circulation around a
bale, both heat and moisture can dissipate. A
single bale rarely heats enough to catch on fire,
but when you place bales
close together or stack with
other bales that are also
heating, it is much more
difficult for the heat to leave
the bales. A good practice is
to leave bales scattered in the barn for three to
four weeks before placing them in a stack.
If the bales are wetter than they should be, the
temperatures can easily rise above 130 degrees.
At 140 to 150 degrees, more microbial growth
and chemical reactions within the hay cause it to
generate heat at an increasingly rapid rate.
If hay temperatures reach 150 degrees, you
need to move bales to allow for better air
circulation and frequently check the temperature.
At 180 degrees, fire is imminent, and at 200
degrees, it is likely present. In either case, you
need to notify the fire department. It is best to
wait for them to arrive before removing the hay
from the stack in case of a flare up.
Smoke from hay treated with an acid
preservative may contain toxic fumes, so keep
people away from the smoke and inform the
firefighters of any treatments you applied.
To check hay temperature, you may use
several types of thermometers. Find one that is
durable, easy to use and will measure up to 200
degrees.
Attaching a string or a thin wire and lowering or
pushing it into a probe that has been inserted into
the hay is one way to use a simple glass
thermometer. Do not insert them directly into the
hay because they easily break. It is best to use
only spirit-filled glass thermometers to prevent
accidentally contaminating hay with mercury
from a broken thermometer.
You can use electronic thermometers with
remote sensors and a digital readout. Avoid LED
displays as they are often hard to read in bright
light. An LCD is a better choice. Some electronic
moisture meters also measure temperature.
Long stem thermometers, commonly called
compost thermometers, are probably the most
rugged and reliable. With these types, the price
increases with the dial size and length of the stem.
It may be tempting to stick these directly into a
hay bale, but the stem can be easily bent and the
accuracy or operation of the thermometer could
be destroyed.
It is best and necessary in most cases to use
some kind of hay probe. You can make one for
yourself using steel pipe or electrical conduit or
you can purchase commercial probes.
Measure the wettest hay first. Probe square bales
from the side, round bales from the end. Insert
the probe near the center of the bale. In round
bales, if the core is loosely formed, probe 6 to 12
inches away from the center where the hay will be
more tightly packed.
In large stacks, it may be difficult to reach the
center, but it is important to get at least 5 to 10
feet down from the top or in from the side. The
most critical factor is to reach where the wettest
hay is stored. It is best to probe at several
locations and at different depths within a stack to
locate the warmest spot. (Source: Ray Smith)
A G R I CUL TURE
PAGE 9
You Can Control Flies on Cattle Warmer weather brings more pest problems.
Horn flies and face flies are key pests of
Kentucky cattle. Both species breed in fresh
manure piles, but they present different threats
and management problems. Fortunately, you
have a variety of fly control options.
Horn flies are blood feeders. They remain
on animals most of the time, taking 20 to 30
small blood meals per day. More than 100
flies along the sides and backs of each
animal every day during the fly season can
mean 12 to 15 pounds lower weaning
weights for spring calves and poor gains for
older animals. The close association between the
horn fly and the animal, however, does make
many control methods quite effective.
On the other hand, face flies spend about 90
percent of their time resting and they only visit
animals to feed on liquids around the eyes and
face. This makes some fly control methods more
effective than others because face flies visit hard
-to-treat areas for very short time periods.
One control option is insecticide-
impregnated cattle ear tags which release small
amounts of an insecticide distributed over the
animal during grooming or rubbing. In general,
ear tags provide excellent, long-term control of
horn flies and some brands also reduce face fly
numbers. Another advantage is that animals only
have to be handled once.
Read the label before you use insecticide ear
tags. All tags are labeled for beef cattle while
only those with certain active ingredients are
approved for use on lactating dairy cattle.
For fly control, it is best to tag animals after
horn fly numbers reach 50 or more per side. This
reduces the chances of developing resistance to
the active ingredients that are being used.
Normally, tags provide 12 to 15 weeks of fly
control. Tagging too early in the season can
mean the tags are not providing control in the
fall that will help to control the overwintering
population.
Another method of control is pour-on
products. These are ready-to-use formulations
that are applied to animals in measured doses
based upon body weight. Horn flies are killed as
they land on treated areas of the animal and pick
up the insecticide through their body.
Typically, pour-ons provide about four
weeks of fly reduction so you must reapply at
intervals or use in combination with other
methods. The length of control will vary with
weather and other factors, so treat again when
fly numbers build back up to about 100 per side
but no sooner than the label instructions allow.
Many cattle producers like to use self-
application devices, such as dust bags, back
rubbers, or automatic sprayers for pasture fly
control. You can purchase ready-made or
assemble from easily found materials. These
devices can do a very effective job of horn fly
control and may provide satisfactory to excellent
face fly control. All require regular inspection
and service to be sure they are working properly
and may not be as mobile as other fly control
systems.
Location is important for these fly control
methods. You must put them where animals can
regularly use them. The number you need will
vary with herd size, pasture area and other
factors. The ultimate goal is to get each animal
regularly treated.
Horn flies and face flies breed in cattle
droppings in pastures. Animals consuming an
insecticide that passes through the manure can
make it toxic. Mineral blocks or loose
supplements are available which contain fly
control products. This method is only part of a
total fly-control program because horn flies and
face flies move in from nearby herds.
Supplemental control though the use of dust
bags or backrubbers is needed to deal with these
"fly-ins.”
Beef cattle producers have many alternatives for
pasture fly control. Cost, effectiveness, past
control history and herd management practices
help to narrow this list. (Source: Lee Townsend)
Articles By: Corinne F. Belton Cooperative Extension Agent for Agriculture and Natural Resources
A G R I CUL TURE
PAGE 10
C A L E N D A R
O F E V E N T S
PAGE 11
July 2017
6 AG Master Cattleman, 6 p.m. Henry CES
13 AG/HO Pesticide Disposal Rinse & Return, 9 a.m.-Noon SC Road Department
13 ALL Extension Field day, 4-7 p.m. Mulberry Orchard
15 FCS Homemaker Day Trip, Leave 8:30 a.m. Fayette Co. Ext.
18 AG Shelby County Cattlemen’s Association, 7 pm Extension Office
18 4-H Summer Cooking Series Session 10 a.m., RSVP Extension Office
18 4-H Zappy Zippers Sewing Club Meeting, 3:30-5:30 Extension Office
19 4-H Food-A-Rama, 10 a.m. Extension Office
20 AG Master Cattleman, 6 p.m. Shelby CES
20 4-H Summer Cooking Series Session 2, RSVP Extension Office
21 FCS Sit and Sew, 9 a.m.—4 p.m. Extension Office
25 4-H Summer Cooking Series Session 3, RSVP Extension Office
25 FCS Homemaker Day Trip Lexington
27 FCS Kids in the Kitchen (9-11 a.m. or 1-3 p.m.) Extension Office
28 4-H Summer Cooking Series Session 4, RSVP Extension Office
31 ALL Shelby Co. Extension Council, 6 p.m. Extension Office
August 2017 3 AG Master Cattleman, 6 p.m. Oldham CES
5 FCS First Saturday Walk About, 8:30 a.m. FAC
8 FCS Shelby County Homemaker Council, 10 a.m. Extension Office
8 FCS Homemaker Indoor Picnic & training, 11:30 a.m. Extension Office
9 FCS Sit and Sew, 9 a.m.—4 p.m. Extension Office
14 4-H Cloverville Entries Due by 9 a.m. Extension Office
15 4-H Zappy Zippers Sewing Club, 3:30-5:30 p.m. Extension Office
16 FCS Driver Safety Course (over 55), 12:30-4:30 p.m. Extension Office
17 4-H Country Ham Contest, KY State Fair Louisville, KY
17 AG Master Cattleman, 6 p.m. Henry CES
17-27 Kentucky State Fair Louisville, KY
24 FCS Homemaker Needlework Demo, 10 a.m.—2 p.m. KY State Fair
25 FCS Homemaker Caners Demo, 10 a.m.—2 p.m. KY State Fair
KEY
4-H 4-H Youth
Development
AG Agriculture
HORT Horticulture
FCS Family and
Consumer
Science