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Volume No. 13 – Issue No. 5
Editor/Publisher – Phillip Koehn December 2014www.businessbulletinonline.com
PLEASE SEND IN ADDRESS CHANGES
“How many observe Christ’s birthday! How few, His precepts!”– Benjamin Franklin
ChristmasAnonymous
Every time a hand reaches outTo help another… that is Christmas
Every time someone puts anger asideAnd strives for understanding
That is Christmas
Every time people forget their differencesAnd realize their love for each other
That is Christmas
May this Christmas bring usCloser to the spirit of human understanding
Closer to the blessing of peace
Welcome to© Copyright 2009 Printed in USA
Offices Editorial, Advertising, Billing, and Subscription PO Box 68 Fleetwood, PA 19522 Web businessbulletinonline.com Email [email protected] Toll-Free Fax 1-866-615-6536
The Staff OWNERSHIP/MANAGEMENT
Editor-Publisher Phillip Koehn, Fleetwood, PA Phone 610-944-9993
Consulting Editor Min. Ken Swarey, Transylvania, LA Phone 318-559-0113 Email [email protected]
CONTRIBUTING EDITORS
A Way of Thinking and Doing Calvin Koehn, Copeland KS [email protected] 620-846-0969
The Progression of Agriculture Don Unruh, Galva, KS Fax 620-654-3238 Email [email protected]
TAQS Tips Kelvin Gable, Perrysville, OH Phone 419-368-3955 Email [email protected]
Danielle Zimmerman, Fleetwood, PA QuickBooks ProAdvisor Email [email protected]
Carlos Nichols, DeRidder, LA Phone 337-462-2700 Email [email protected]
Haiti Report Keith Toews, Oriani, Haiti [email protected]
Another Busy Week Jay Bullock, Wrens, GA Phone 706-547-6963 Email [email protected]
Cattleman’s Corner Daniel Holdeman, Clarksville, TX Phone 903-966-2486
Steps Toward A Better Future Bob Goodnough, Delisle, Sask. Email [email protected]
Focus on Food Service Wendell Wedel, Main Street Café, Durham, KS. Phone 620-732-2096 Email [email protected]
Michael Decker, The Dutch House, Wrens, GA Phone 719-541-4944 Email [email protected]
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Montezuma Lumber & Hardware needs a sales person. Work would include appliance sales and in-stall, clerk in the store, and a variety of other work. If you are interested or have questions, call Eugene at 620-846-2275. Montezuma is a small town with many first name, personal customers.
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Editor’s NotesPHILLIP KOEHN, FLEETWOOD, PA
For those of you who are in partnerships or are thinking about a partnership, please take the time to read Taqs Tips by Carlos Nich-ols. He has stated many solid facts about how to avoid perils and trouble in partnerships. If you know of someone who might need this information, please pass this issue on to them.
Christmas is coming and I guess I am ex-cited already! I have three fine sons-in-law - not sure if I will see them all at Christmas-time or not. Plans have not yet been finalized. Many years ago when our five daughters were young girls, I would be told once in a while that I would have sons yet someday, but that they would come with their shoes on! At first I could not figure out what was meant by that, duh… But, of course, I finally figured it out. Today that part is a reality. I do have my sons and sure enough, they came with shoes on! Nancy and I are so thankful and happy that our daughters were able to marry Christian men. Thank the Lord!
A memory… Delicious food on Christ-mas Day, 2013 – One of my California cous-
ins was here to visit with his wife and chil-dren. We had the Christmas Day meal here at our house. It was not the traditional meal of turkey or ham with the side dishes. Rather we enjoyed a Mexican menu of beef and chicken enchiladas, Mexican rice, frijoles, guacamole, chips, hot sauce, and tamales made with a sea-soned pork meat mixture. Previous to Christ-mas Day, Nancy, Rose, and a couple of the children made about 90 tamales. Tamales are a traditional Mexican food that is made for the Christmas season. They are a lot of work but are fun to make if several family members are involved. It was a wonderful meal and we enjoyed time and friendship with our fam-ily. It also reminded me of my mother who made Mexican food many times during her lifetime.
May you have a Blessed Christmas and a Successful New Year. We wish to thank each one of you for your support of this periodical. It is our wish that the articles and the adver-tisements have been a help to you! – Phillip and Nancy
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FoodServiceFocus On
soak in milk, bread it, and fry it a little at a time to keep it crispy. Then I fry the chicken tenders. The food needs to be ready at 5 till 11. I want it hot when they walk in. We serve food cafeteria style. It’s like a buffet except we have a food server. We just started a deal called Dutch Express as we needed a low-end lunch special. We designated one meat as the special, added a drink, and lowered the price more than two dollars. That has gone well. I keep the line full and hot until it starts slow-ing down at 1:15 to1:30. Then we start the clean-up. Today was a below average day; we served 63 customers. Customers average 85 per day, 9 services a week. We serve between 700 and 800 customers a week. No breakfast. What a relief!
November 18, Tuesday - Today’s meat specials were 6 oz. loins of cod, pan-fried with a potato crust and chicken dumplings. This was served with roast beef in gravy and fried chicken for the meats. Every day we have these casseroles and vegetables: sweet potato soufflé, broccoli & rice, macaroni & cheese, green beans with bacon, field peas, turnip greens, rice, and mashed potatoes. Every day there is also a vegetable special. Today Alli-son made Broccoli and Cheese Soup. She’s a good cook. Our lunch service takes one on the food line, two cooks, dishwasher, plus a waitress and cashier in the bakery, who also takes lunch payment. This is an example of one idea that can increase sales. Jay moved the register from the dining room into the bak-ery. Bakery sales have increased significantly. We usually slow down between 1:00 to1:30 pm. We clean up, I like to get a little done for tomorrow, and I’m out by 3:00 pm. I am also painting a new sign for out front, so I go do
that for 3-4 hrs.November 19, Wednesday - Delicious
food today. Some days just go better. We had a meeting of thirty farmers who pre-ordered turkey and dressing. I made giblet gravy for the first time. I never heard of chopped, boiled eggs in turkey gravy, but I did it. Roast-ed four turkeys in the oven with Cajun sea-soning and smoked one in our wood boiler last night. I also prepared Blackened Tilapia Fish. I recommend Sysco’s 5-7 oz.tilapia fish, thick, white, and flaky. My blackening spices were standard but I added the cumin and chili powder. They are also Cajun favorites. I recently got a smart phone from Jay so he can text and e-mail me at will. I got an e-mail this afternoon: Please make three lasagnas and focaccia bread for Thursday Night Italian Dinner. Had a busy day with the party; it’s my responsibility to help the vegetable cook with cooking dishes also, so I prepared quite a few dishes. This is all for my chronicle. I will hand this over to someone else next month.
As I said earlier, cooking is my job but not who I am. I am a father, a husband, and a Christian.
This is a recent adventure... another part of who I am. I heard some rustling around; I looked over and Peter was packing up his sleeping bag. Our plan was to get up at 5:00 am, be on the river by 6:00 am, and in church by 11:00 am. I asked Peter, age 10, what time it was. It was still dark. We were sleeping in our sleeping bags after arriving at our primi-tive camp spot. We had found the only state park in South Carolina, Congaree National Park, at about 9:00 pm. The park ranger walked right up to us as we arrived and led us to site number three. It was a warm 46-degree night and we slept by the fire. We were very comfortable.
I heard Peter say, 6:16, answering my ques-tion. I got up, thinking we were a step behind. It seemed dark for 6 o’clock. Later I found out he had said 16:16; his watch had military time.
We set the borrowed canoe in Cedar Creek, a thin creek leading to the Congaree River. Bald Cypress trees covered the sky. It was still dark but a little light shown as it had been full moon earlier in the week. We couldn’t see ahead of us so Peter sat up front with his lantern as I gently paddled. My soul drank in the perfect quietness and the enigma of my God. We paddled east, seeking the sun. A shattering wild owl noise shot thru the
Chronicle of a Cook (cooker)
Michael Decker, Wrens, GA Dutch House Restaurant & Bakery
Remember when your children were little and they said those funny words... When my children were getting of the age that they needed to label what Daddy did, they called me a cooker. That is the job I do, as one writer said, but not what I am, differentiating be-tween work and life.
We needed an article again and no one was available. An idea came that I should write again. Acquiescently, my mind started work-ing. Most people are interested in the every-day life of each other. Yes, we like to read of great big experiences, but day-to-day living is what I believe most thrive on. Thus, the idea of a chronicle of a cook. I decided to briefly re-cord what I do on a daily basis. Then I will tell you who I am.
November 17, Monday - I started work at 8:30 am. I made about three dozen of my mom’s Creamy Chicken Enchiladas. Grilled 10 oz. pork chops on the char-grill. Basted them with grill butter, light BBQ sauce, and my new Cajun seasoning. I have roughly one hour to prepare my two daily special meats. Then at 10 am, I rinse my fried chicken, bone-in breast, legs, wings, and thighs. I fry the chicken at 10:20. It fries just right in 15 min. at 325 degrees. I still check the temp with a thermometer; it must be over 200 de-grees. Then I drop my fried okra. I let the okra
CoNTINuED oN PAgE 7
December, 2014
7
ancient hardwood trees and across our ca-noe. We may as well have been on the Congo River in the middle of Madagascar. We had heard this creek led to a swamp, and for some reason Peter didn’t want to chance entering that swamp, so he kept me updated to where we were the entire time. I could write more, but this will suffice.
I cannot put into words how much Peter needed that adventure, which was the result of a little whim of ours on Saturday morn-ing. Man was not made to play it safe, yet I am realizing that sometimes it is wise. I believe God made us go where no one yet had gone and forge a new trail. More than anything, the peace and quietness on the creek that early morning with my son engulfed my soul and made an indelible impression. - Mike D.Recipe:My Blackening Seasoning: 1/2 cup papri-ka, ¼ cup salt, 1/4 cup pepper, 1T cayenne, 1 ½ t thyme, 1 ½ t oregano, 3 T granulated garlic, 1 ½ T cumin, 1 ½ T chili powder.
Potato Crusted Cod: Grate one fresh po-tato. Add toasted dried onion, thyme, garlic salt, pepper, and grill butter so shredded po-tatoes don’t oxidize. Paint butter on cod, pat on potato mixture, brown potato side in skil-let, turn over, and finish fish in pan or in oven. Fresh potato adds flavor to good fish. We did a dish like this in Portland with halibut from the icy waters of Alaska.
“Cook CHRoNIClE” CoNTINuED FRoM PAgE 6
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Quotes on WritingSixty years ago Ted Geisel was challenged to write a book for six and seven-year-olds, us-ing only 225 words. Nine months and 500 re-visions later, The Cat in the Hat was ready for publication. The Cat in the Hat actually uses 236 words, of which 221 are words of one syl-lable. Theodore Seuss Geisel (aka Dr. Seuss) was a perfectionist, often throwing out 95% of what he had written before he finally settled on a theme for the book he was writing.
Magazine articles may be revised four times before appearing in print; books even more often. Writing is work. Inspiration is only the beginning; after that comes the hard work of clearing away all the things in our first draft that obscure that inspiration from the reader.
The rest of this article consists of quotes about writing that I have found helpful. The first and last writers quoted are Canadian; the middle two are American.
Bill Cameron was a news reporter here in Saskatchewan who became a teacher of writ-ing. The quotes are from his book A Way With Words.
“Almost everyone can write, some well, some of us not so well. Some are more equal than others when it comes to natural ability. Much of what you accomplish with writing, however, depends not only on talent. It de-pends on how hard you work at improving on nature and how neatly you sidestep the traps and the potholes that lurk around the corner on the road to clear, understandable writing.”
“Most of us, when we write, want to be stiff and formal, to use bigger words than are nec-essary or even desirable. Somewhere in our education or upbringing, we got the idea that writing must be formal. Given that unnatu-ral starting point, we take it a step further and don’t settle for mere formality. We become unclear and ambiguous. All sorts of strange things start to come out of the typewriter, almost as though some other personality has taken over.”
“Rambling, incoherent sentences are rambling and incoherent because they aren’t clearly thought out and because they contain too many things, all in a heap. Most of the time, the thoughts that are piled up this way can be separated into a series of shorter, easy-to-read sentences.”
William Zinsser was a reporter for the New York Herald-Tribune; he also became a teacher of writing. His book On Writing Well should be read, and reread, by every aspiring writer.
“But the secret of good writing is to strip every sentence to its cleanest components. Every word that serves no function, every long word that could be a short word, every adverb that carries the same meaning that is already in the verb, every passive construction that leaves the reader unsure of who is doing what — these are the thousand and one adulterants that weaken the strength of a sentence. And they usually occur, ironically, in proportion to education and rank.”
“ ‘I might add,’ ‘It should be pointed out,’ ‘It is interesting to note that’ — how many sentences begin with these dreary clauses an-nouncing what the writer is going to do next? If you might add, add it. If it should be pointed out, point it out. If it is interesting to note, make it interesting. Being told that some-thing is interesting is the surest way of tempt-ing the reader to find it dull.”
Here are three quotes from Mark Twain’s letters and notes:
“I notice that you use plain, simple lan-guage, short words, and brief sentences. That is the way to write English — it is the modern way and the best way. Stick to it; don’t let fluff and flowers and verbosity creep in. When you catch an adjective, kill it. No, I don’t mean ut-terly, but kill most of them — then the rest will be valuable. They weaken when they are close together. They give strength when they are wide apart. An adjective habit, or a wordy, dif-fuse, flowery habit, once fastened upon a per-son, is as hard to get rid of as any other vice.”
“You need not expect to get your book right the first time. Go to work and revamp or re-
write it. God only exhibits his thunder and lightning at intervals, and so they always com-mand attention. These are God’s adjectives. You thunder and lightning too much; the reader ceases to get under the bed, by and by.”
“The time to begin writing an article is when you have finished it to your satisfaction. By that time you begin to clearly and logically perceive what it is that you really want to say.”
Stephen Leacock (1869 - 1944) was chair-man of the Department of Economics and Political Science at McGill University in Montreal. He wrote some very serious books, and 28 books of humour. It was said of him that “his wisdom is always humorous and his humour is always wise.” These quotes are from How to Write, first published the year of his death.
“On the other hand, the attempt to make history vivid, if overdone and underdone by those who can’t do it, produces mere bom-bast, a potful of words and epithets, stock phrases and forced comparisons. With such writers the Mississippi is always the Father of Waters, the Saskatchewan the mighty Sas-katchewan. The rivers always roll, the moun-tains frown, the precipices yawn — certainly one can’t blame the precipices.”
“The best definition of humour that I know is: Humour may be defined as the kindly contemplation of the incongruities of life and the artistic expression thereof. I think this the best I know because I wrote it myself. I don’t like any others nearly as well. Students of writing will do well to pause at the word kindly and ponder it well. The very essence of humour is that it must be kindly. . . . The minute [words] begin to bite and wound that is not humour. That is satire, and as it gets more and more satirical, the humour dries out of it, leaving only the snarl and rasp of sarcasm.”
“With that I end this book. The main idea in it is that writing originates in thinking. The basis of thinking is sincerity and inter-est in the world around us. If you can add a kindly goodwill towards man, that is an even firmer base.”
Steps Toward A Better FutureBOB GOODNOUGH, DELISLE, SASK.
December, 2014
9
by Carlos Nichols DeRidder, LA [email protected]
Ins and Outs of Doing Business Together
Carlos Nichols, DeRidder, LA
Some time ago our little group of writers was requested to write an article on this topic. The reader noted that sometimes it was more de-sirable and practical to do business together with someone else rather than by themselves. Yet many people find themselves with a sour taste in their mouth after the partnership is dissolved (not to mention beforehand). It doesn’t have to be that way.
For purposes of simplicity, in this article I will use the word Partnership in reference to a business owned by more than one person, whether in reality it is a Partnership, Limited Liability Company, or Corporation.
Disclaimer: If you are my client and are reading this, please know that this article is not talking about you, but rather it is a collec-tion of the many experiences I’ve had work-ing with people in partnerships over the past 25+ years in this business.
My grandpa used to say that a good preacher would tell the people what he was going to say, then say it, and then tell them what he just said. So up front I will break my little dialogue down into sections like this:• “Good Fences Make Good Neighbors!”•Loaning to vs Investing Money in the
company: Why they are different.•Ownership and Compensation are two
different things; both must be addressed•We believe that marriage is for life, but
partnerships almost never are.•Partners that separate can remain
friends.So what do fences have to do with part-
nerships? Be truthful; when you buy a piece of real estate, you are very interested to see where the little stakes with red tape are, aren’t you? If both of you know there is a good fence there in the right place, you don’t have to worry about the boundary anymore, do you?
Yet many people go into a partnership with no boundary stakes (formal written agreement). They say, “We’re brethren and we trust each other. Neither one of us would take advantage of the other.” They are afraid to insult the other’s integrity and I can un-derstand that. Yet, if you think it over, I think you will agree that if you value your relation-ship with your brother, you will be willing to do some preventive maintenance and mark the boundary lines. After all, you’re going to have to learn to communicate if you’re going to do business together, trust me!
Sitting down and verbally going over who owns what, who pays for what, and who gets paid for doing what, and then actually writ-ing it down forces you to think about those things. It also forces you to come to an agree-ment on those important points. Whose memory is perfect? If you both have a docu-ment to refer back to, it will be clear, like a survey with clear boundary stakes.
When a business starts there is gener-ally some seed money to get it going. If both partners have say $5000 each to put into the account and they are each going to be 50% owners, it makes it very simple. If this amount is considered their investment, that money does not come out of the company until they dissolve the company, sell their share, or both decide to withdraw it.
Using the same partners with $5000 each as a different example, let’s say they can’t af-ford to leave it in the company so they put the money in with an understanding that the company will pay them back within a certain amount of time. This is a loan. Just because
they each put $5000 in does not mean they are each 50% owners, since they are neither one investing capital into the company. Therefore it is not unequal for one partner to loan 50,000 and the other partner to loan 10,000 if they agree to do so. Loans do not de-fine ownership percentages.
Now let’s suppose that partner A has $10,000 to put in and partner B has no mon-ey to put in, and yet they both want to be 50% owners. Not a problem. If the partners are agreed that the initial investment should be $5000 each, then partner B gives partner A a promissory note, agreeing to pay him back the uneven $5000.
Or let’s suppose that partner A has $10,000 to put in and partner B has no mon-ey to put in, but partner B expects to have money in the future. Again, not a problem. Partner B gives the company a promissory note, promising to pay the $10,000 in the fu-ture to even out the investment. Investment in the company usually defines ownership per-centages.
Now we have the partnership started with both partners equally invested and equally 50% owners. Just because they are each 50% owners doesn’t mean they should be com-pensated at 50% each. It should be decided who will get compensated for work they do in the company and how much. Then, if there is profit left over, the profit is divided, using the ownership percentages.
For example, let’s say two brothers start a trucking company. One brother has a part-time farm and sometimes cannot run the truck. The other brother drives full-time. A good way to handle that might be to pay a percentage of the gross that the truck makes, a common practice in the trucking industry. In this manner the partners are rewarded for the work they do, and if there are profits above that, those profits are returns on in-vestment and are split according to owner-ship percentages.
Till death do us part? Hardly. So many times, though, when one partner approaches the other about “getting out,” there’s offense or hurt. We don’t enjoy making wills before we die and we don’t enjoy talking about how to separate before we even start together. But for one reason or another, be it retirement,
CoNTINuED oN PAgE 10
10
centages?•How and how much will the partners be
compensated for their work?•How and when will profits (above part-
ner’s compensation) be paid out between the partners?
•Who will keep the books? How will the other partners have access to said books?
•Are any partners expected to furnish their own vehicles or cover business expenses and not be reimbursed for them?
•What if someone wants out of the part-nership?
•How do we value his share? (outside ap-praisal, help from deacons, etc.)
•How much time do we have to establish a value and buy him out?
•Who can buy the leaving partner’s inter-est? Can a deceased partner’s heirs/spouse be partners in his stead?
These partnership agreements do not have to be complicated. It does not have to be a legal document drawn up by an attorney. However, you may wish to have your accoun-tant, attorney, or other advisor read yours and make comment. By agreement of the part-ners, the document can be amended.
You may go on our website www.nichol-saccountinginc.com, scroll down, and click on “Sample Partnership Agreement” for something to start with. - Carlos N.
ue the partnership. If an agreement is not reached, a third party (deacons, appraiser, etc.) shall be consulted to assist them in valuing the partnership. The remaining partners shall be given the opportunity to purchase the shares for 95% of fair market value (FMV). If the remaining partners are not able to secure cash to purchase the shares within 60-day period, they will be given the option to give a promissory note to the selling partner, payable monthly over 5 years, the purchase price being 100% of FMV. If the remaining partner (s) can-not or choose not to buy the shares of the leaving partner, a third party shall be con-sulted to assist them in dissolving the part-nership in some other way or allowing an outside individual to buy the shares.”
If these issues are discussed up front, much of the hurt can be avoided later. Sometimes it may still take a good dose of charity for one partner not to feel “left out” or “deserted.” But again, it is not “till death do us part!” The partnership is for a time and sometimes people need to move on. Give each other that liberty, and set it up for success ahead of time.
Essential points to cover in your written agreement:•Who invests how much money/equip-
ment? Refer to Loaning versus Invest-ing above.
•What are the partnership ownership per-
marriage, going to the mission, or just plain being tired of doing the same old thing, one partner will want out. You might just as well face it in the beginning, get it on paper, and rest it.
The simple solution, and probably the most appropriate for most partnerships, is to sit down and value the partnership when you’re going into it. What does the partner-ship have for assets and how much are they worth? This would include Cash, Accounts Receivable, Inventory, Equipment, and Real Estate. If you want to place a value on good-will, then you better have a good understand-ing between each other on how that value is reached.
Next you simply add up the debts and subtract those from the assets. The differ-ence between those two (Assets minus Li-abilities) is the value of the company. Your method of valuing the company should be the same when one partner wants out.
Now just because we know how much the company is worth doesn’t mean we are ready to settle peacefully and happily yet. But at least you don’t have to fight over the value.
It should be addressed at the beginning of the partnership how this separation will take place. The following is an example: “Any partner wishing to leave the partnership must give the other partner (s) 60 days’ no-tice. Within 30 days, the partners shall val-
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December, 2014
11
What is Loyalty Worth?
I was visiting with a dealer some time ago and he asked me, “What is loyalty worth?” My first response was that it was worth a lot. Then he wanted to know what “a lot” was. So I’ve been thinking about that some as I’ve been harvesting, and rather than getting an-swers, I came up with more questions. Does it make a difference on the value of the thing? Where do you put personal friendships?
If you were shopping for a good, used, low-hour tractor and your hometown dealer had one on the lot, would you just go buy it? Would you check the Internet to see what other dealers were asking? Or, would you look in the High Plains Journal? How much more or less would you pay to buy one just like it that is five hundred miles away? The one in the other state will have some freight on it. Pictures are good, but they don’t show what walking around it in person will. Then the question is who will service it later?
Fall harvest is completed and it’s been a pretty good year. Now as you take time to look at the yield maps and figure up what the corn made, you realize that the brand your brother-in-law sells made about 15 bush-els per acre less than the brand you bought from the Co-op. Are you loyal to one brand and buy from family or do you go for the top yielding hybrids? It’s time to order seed and all the companies are asking for your busi-ness…What is loyalty worth?
Along with it being time to buy seed, it’s also fall strip-till time. We always hear that fall burndowns on the weeds are much better
than waiting until Spring. So if anhydrous is two cents per unit less at one dealer versus another, do you change, or would it have to be at least five cents difference? If you used Status herbicide this year and it worked, but now it’s much cheaper to use just Atrazine, do you think you can get by for one year?
I was answering these questions, one at a time, as I was harvesting. I thought that I’m pretty loyal to name brands of corn seed. I might switch chemicals, but I sure want it to work and take care of the weeds. On big ticket items, I’m pretty loyal to our home-town dealer. Far too often I need service or help from the dealership, so I don’t buy much out of state. Many years ago we had all Allis-Chalmers equipment. But when our dealer went out of business in McPherson, we soon found out the value of a good dealership.
Now that we are finished harvesting and I had a little more time to think about the original question, I was about ready to go back and visit with the dealer again. In the meantime, I had an older gentleman step up to me and tell me that he wanted some advice. What now? His question was…Do I need to continue renting to the person who farms my land or can I take it away and give it to someone who will raise better crops or pay higher cash rent? I was hard pressed to give an answer. I thought about myself and knew I wanted to continue renting the land that I have been renting. Some of it has been in the family a long time. On the other hand, can I expect my landowners to continue favoring me? As land values rise, shouldn’t rents for that land also be raised? I say, Well, I mow the ditches and I take cinnamon rolls to them once in a while. What is that worth? If my granddad and my father farmed for those people, shouldn’t they just be satisfied with my farming, too?
I’ve decided that farmers haven’t changed much over the years. And maybe it’s not just farmers; it may be human nature. We justify our own actions and why we do business where we do. We think we’re fair and have a right to do what we do, but then we also think that others are to continue doing busi-ness with us. Even if we are higher priced or if we don’t do as good a job farming as some-one else does, the land owner should still let us do the way we always have. After all, we say, we don’t like change!
So the question still is…What is loyalty worth to you? -Don U.
Road RageBy Peter Neufeld, Mountain Grove, MO
Have you ever had some road rage? Who of us has not struggled with the driver ahead of us, especially the ones that quickly pulled out to stay ahead of the truck that’s coming, or the person that’s on the phone and just didn’t see you? Whatever the case may be, road rage, under any circumstance, is never acceptable when a Christian is behind the wheel!
Have you experienced this? You are on your way to work, possibly a bit stressed because you have just enough time for the commute and none to spare. You get behind someone who is driving so slow it’s obvious that they don’t have anything important to do. At stop lights they may be busy doing something else when the light turns green and they sit far too long before beginning to move. At this point it seems right to pound on the steering wheel and sound the horn. Anger has a way of es-calating even after the offense. Yelling at the other car and making your frustration known through facial expressions thru the window or into the rear view mirror seems, at the time, to be a logical remedy. And the story could go on...
A major cause of so-called road rage is simply sloppy driving habits of modern driv-ers who do not care about their driving. Ac-cording to a new study by travel site Expedia, some of the most rage-inducing behaviors are slowpokes who won’t move out of the left lane, tailgaters, and people who text while driving.
So often Americans are in a hurry, thus they don’t feel like driving speed limit, or they leave a few minutes late and then try to make up for it by speeding. A little planning goes a long ways towards avoiding road rage. You can also think that if you are going on a 500-mile trip at 65 mph, it will take approximately 7 hours and 45 minutes. If you speed that up to 70 mph, it would take about 7 hours and 15 minutes, gaining 30 minutes. So there you can see that it really does not make that much of a difference at the end of the trip.
It has been proven many times in many different ways that speeding clearly does not pay. However, maybe all of us could use a few reminders when it comes to being careful and avoiding the rage part. DON’T PULL OUT IN FRONT OF ANYONE, for sure not a truck, and not even a small vehicle. It’s the
THEPROGRESSION OF
Agricultureby Don Unruh, Galva, KS
CoNTINuED oN PAgE 13
12
Grass Management
Harold Koehn, Texline, TX
When talking about grasses, we need to de-fine different types of grasses. There are cool season grasses such as orchard, fescue, brome, bluegrass, wheatgrass, etc., and there are warm season grasses such as bermuda, bahia, blue-stems, Indian grass, switch grass, gramas, buf-falo, etc. Cool season grasses break dormancy in late winter-early spring in most areas of the U.S. By early summer these grasses mature and head out. In the fall after the summer heat, they begin to grow as the weather cools off. Gen-erally they produce sixty percent of the yearly forage in the spring and the other forty per-cent in the fall. Warm season grasses grow in the warm summertime and mature and head out as Fall approaches. Generally speaking, the cool season grasses run higher in protein but don’t produce the tonnage of forage. Warm season grasses are generally lower in protein but produce more forage. Buffalo grass and blue grama don’t grow the tonnage but are considered strong grass for summer grazing. In nature, pastures have multiple species of grasses, and even if there are some legumes and forbs present, that is better. To improve pas-ture, legumes can be interseeded, preferably non-bloating legumes. Nature does not like a
monoculture. How does one tell if the grass is quality
grass? Good quality grass has a higher level of Brix. Brix is a measurement of sugar in the grass. This is measured by a refractometer. An indicator of the grass quality is found by press-ing the juice out of the grass and putting a drop or two on the refractometer, then reading the measurement on the scale of 0-32. The best time to check the Brix level in grasses is mid-afternoon on a sunny day. When getting grass to sample, just grab the top part of the grass leaves just like a cow would be grazing it. Many grasses are of low quality and suitable for cow pasture. It is common to have a Brix reading of 1-2 in grass that looks good and is grow-ing good but not able to maintain good body condition on cows. This is not the type of grass for growing young stockers. To put pounds on stocker calves, the pasture should run in the 8-12 range and the higher the better. Some producers have been able to increase their Brix levels into the mid and upper 20s. This makes for excellent gains in stockers. When the grass runs 12 and above, the grass is sweet enough to ward off insects. Insects do not have a pancreas, therefore they cannot digest the sweet plants. Insects go after low Brix plants or stressed plants.
How do you increase the Brix level in grass-
es? Poor quality soils, or contaminated soil, do not have the minerals available for uptake in the plant to make them healthy. As you observe the soil, do you have earthworm activity or do you see their castings on the ground? Do you see dung beetles destroying the manure pat-ties? Dung beetles are nature’s manure spread-er burying the manure in the ground. One way to increase Brix level in the grass is to spray raw milk on the pasture which feeds the soil biol-ogy.
Soil microbes are important. I have read that there are more soil microbes in a teaspoon of soil than there are people living on this earth. Another way to improve soil health and biol-ogy is to do mob grazing.
This gets into grass management. The best way to improve the grass and soil is by concen-trating the herd in a small area for a short time and then moving on, letting the grazed area rest. This practice is called rotational grazing, or more intense: mob grazing or ultra-high stock density grazing (uhsd). Experience has revealed that to get noticeable advantage in this type of pasture management, the stock density rate should be at least 65,000# per acre; the higher the better but it gets labor intensive. By putting that many head in a small area, you are putting too much manure and urine in a small area, coupled with hoof impact that acti-
Cattleman’sCornerby Daniel Holdeman, Clarksville, Texas
CoNTINuED oN PAgE 15
December, 2014
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same as driving a little slower. At the end of the trip those extra 30 seconds of waiting to let someone pass will be worth it.
In looking through the newspapers, one can read many articles where folks have got-ten hurt or even cost a life because of road rage. Where does this put a Christian? Can we get angry and show a few feelings? Is it okay to at least pound the dash while our children look on? Or can we call 911 and report this ter-rible driver that just cost us 30 seconds? Does God not rather want the Christian to use Ga-latians 5:22, 23? The fruit of the Spirit is love, joy, peace, kindness, goodness, faithfulness, gentleness, and perhaps some self-control.
And remember, in your community your vehicle is known, so in what way is it recog-nized? By the speed? Or by careful, consider-ate driving habits? Let’s be Christians in our driving. – Peter Neufeld
Want to keep Christ in Christmas? Feed the hungry, clothe the naked, for-give the guilty, welcome the unwanted, care for the ill, love your enemies,
and do unto others as you would have done unto you. – Steve Maraboli
14
Why is the Train Track the Width
It Is?The U.S. standard railroad gauge (width be-tween the two rails) is 4 feet 8 ½ inches. That seems like a very odd number. Why was that gauge used? Because that’s the way they built them in England and early U.S. railroads were built by English expatriates.
Why did the English build them like that? Because the first rail lines were built by the same people who built the pre-railroad tram-ways and that’s the gauge they used.
Why did they use that gauge then? Be-cause the people who built the tramways used the same jigs and tools that they used for building wagons which use that wheel spac-ing.
Okay! Why did the wagons have that par-ticular odd wheel spacing? Well, if they tried to use any other spacing, the wagon wheels would break on some of the old, long-dis-tance roads in England, because that’s the spacing of the wheel ruts!
So, who built those old rutted roads? The first long-distance roads in Europe were built by Imperial Rome for their legions. The roads have been used ever since. And the ruts that are in the roads? Roman war chariots formed the initial ruts, which everyone else had to match for fear of destroying their wagon wheels. Since the chariots were made by Im-perial Rome, they were all alike in the matter of wheel spacing. The United States standard railroad gauge of 4 feet 8 ½ inches derives from the original specifications for an Impe-rial Roman war chariot!
Specifications and bureaucracies live for-ever. So the next time you are handed a speci-fication and wonder what horses’ rear ends have to do with it, you may be exactly right,
TriviaWow!
because the Imperial Roman war chariots were made just wide enough to accommodate the back ends of two war horses!
Thus, we have the answer to the original question.
There’s an interesting twist to the story about railroad gauges and horses’ behinds. When we see a space shuttle sitting on its launch pad, there are two big booster rock-ets attached to the sides of the main fuel tank. These are solid rocket boosters or SRBs.
The SRBs are made by Thiokol at their factory in Utah. The engineers who designed the SRBs would have preferred to have made them a bit fatter, but the SRBs had to be shipped by train from the factory to the launch site. The railroad line from the factory had to run through a tunnel in the mountains. The SRBs had to fit through that tunnel. The tunnel is slightly wider than the railroad car and track, and the railroad track is about as wide as two horses’ behinds.
So, the major design feature of the world’s most advanced transportation system was determined over 2,000 years ago by the width of two horses’ rear ends.
From the editor – After researching this interesting “fact,” I do not claim it to be true or false. Snopes.com says it can be partly true and false at the same time. Here is an excerpt from their website:
Quote from Snopes - “ This item about the gauge of modern American railroads having been slavishly copied from the mea-surements of ancient Roman war chariots is a concept we’ve seen expressed well over a cen-tury ago, as exemplified by this nugget from a 1905 issue of Popular Mechanics:
‘Many persons no doubt have stood and looked down a railroad track and wondered
how such an out-of-the-way measurement as 4 ft. 8-1/2 in. came to be adopted as our standard railway gauge. It would seem that the responsibility for the choice of this mea-surement rests with George Stephenson, of locomotive fame. While inspecting some portions of the Roman wall through which chariots used to be driven, he discovered that deep ruts had been worn in the stone. Upon measuring the distance between them, he found it to be in the neighborhood of 4 ft. 8-1/2 in., and not doubting that the Romans had adopted this gauge only after much expe-rience, he determined to use it as a standard in the construction of his railroads. From that time on this measurement has been the standard gauge in England and the United States.’ ” Credits: Snopes.com
December, 2014
15
vates the soil biology greatly.By incorporating rotational grazing in
pastures, you will need some type of easy tem-porary fencing, commonly known as step-in posts and polybraided wire on a spool. Power-Flex Fence out of southern Missouri or Ken-cove from Pennsylvania are suppliers for this type of system. By using rotational grazing, you can better manage your grass in the optimum stage for performance of the cattle. The time the pasture rests before coming back to graze does wonders for the grass production. Many have been able to triple or quadruple their stocking rate in just several years and still have more grass than with set stocking.
Another added benefit to this type of man-agement is the ability to monitor the herd health daily or as often as you move the cattle to a new cell or paddock. For those who don’t want to go out and move your cattle multiple times a day, there is a Batt-latch available. This is a battery-operated programmable gate han-dle attached to a bungee cord that will open up at a pre-set time.
This leads to another point in cattle man-agement. Low-stress cattle management is a must to complete the whole system. Bud Wil-liams has taught many low-stress techniques on how to handle cattle calmly. He has left a great legacy behind. Bud had the ability to un-derstand cattle and think like cattle. In design-ing working pens, he came up with the “Bud box” instead of the circular tub. This is used to feed cattle into the chute or scale with no hot shot, hollering, or getting the cattle excited.
This is a very condensed writing on how to maximize your pastures for more profitability. - Harold K.
Here is a big thank you to Frank Koehn for his contribution to this column last month and to Harold Koehn this month for his edu-cational and mind-boggling article on pasture management. I think I hear some gasps and perhaps some “dream on’s” at Harold’s fig-ures—65,000 pounds per acre? But according to what I’ve read, that is conservative. Figuring 1,000-pound cattle would indicate you could graze 65 cattle per acre. Now figuring 43,560 square feet per acre, divided by 65 head would give 670 square feet grazing for each animal. Amazing, isn’t it. Let’s hear some feedback.
If you email, please call as I don’t check it regularly. - Daniel H.
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This%is%America’s%largest%message%notification%service%With!this!service,!you!are!able!to!broadcast!a!message!to!virtually!any!amount!of!phone!numbers.!For!example:!you!make!one!phone!call!and!the!system!calls!(or!text!messages)!the!phone!numbers!that!are!in!your!account!and!gives!your!message!to!the!people.!The!system!will!call!multiple!times!in!a!24348!hour!period!to!try!to!deliver!the!message!if!they!(your!people)!do!not!answer!or!have!any!answering!service!of!any!kind.!It$gives$the$message$to$your$people$in$a$timely$manner$and$the$information$is$accurate.!Call!Gary$at$815C499C4339$if!you!have!any!questions!about!the!price,!etc.!etc.!You!can!have!any!amount!of!phone!numbers!in!your!main!list!and!from$your$main$list$of$phone$numbers;$you$can$have$9999$subgroups$without$any$additional$charges.$$P.S.!If!you!sign!up!in!2014,!the!cost!is!a!onetime!charge!of!$2.00!per!number!and!that!is!good!for!1!year.!For!an!example:!if!you!put!25!numbers!in!your!account,!your!bill!would!be!$50.00!and!that!would!be!good!for!one!year!of!service.$That!includes!unlimited!message!broadcasting.!! ! ! ! ! ! ! ! ! (Over)!
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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!Midwest!Conference!Line!is!one!of!only!two!companies!in!the!nation!that!can!have!at!least!1900!people!on!one!telephone!conference!call!and!still!have!it!free!for!you!to!use.!!If!the!need!is!there,!we!can!go!more!than!2000!people.!!!!We!have!customers!and!users!worldwide!and!get!thousands!of!calls!on!our!systems!every!day.!!!!There!is!no!cost!to!record!a!conference!call!and!the!recording!can!be!listened!to,!immediately!after!the!recorder!is!turned!off.!With!our!system,!you!can!upload!and!download!recordings!and!give!any!recording!a!Sharing!Id!that!matches!up!with!the!date!that!it!took!place!on.!For!an!example:!a!conference!call!that!took!place!on!September!5,!2013!(935313),!you!can!give!the!recording,!a!Sharing!Id!of!“90513”!or!any!number!that!you!want. !!!In!addition!of!operating!the!conference!call!with!your!telephone,!you!have!lots!of!options!via!the!web!in!“real!time”!ie:!see!who!is!talking,!unmute/mute!a!caller!etc.!etc.!!!GB!has!been!involved!with!telephone!conference!calls!for!more!than!20!years!and!GB!started!this!business,!not!with!the!intent!of!making!money!with!it.!He!only!did!it!as!a!hobby!and!a!service!to!the!people.!Now!it!has!turned!into!an!international!company.!!!!GB!is!a!world!traveler.!In!2008,!GB!was!in!14!countries.!GB!is!also!a!tour!guide!for!the!world.!In!2012,!GB!personally!had!four!groups!in!Europe.!GB!has!been!in!all!of!the!50!states.!! ! ! ! ! ! ! ! ! ! ! ! (Over)!
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