Health for All: Children Burn Risks and Prevention
A thirty year hospital survey finds ignition from clothing the major cause of severe child burns. Open fireplaces and hot surfaces injure three to six year olds who may spend months hospitalized.Young children under two or three cause scalds by overturning pots or tipping hot liquids. Prevention hinges on securing fires, stove handles, and cautious kerosene use.
MENTIONED IN THIS ARTICLE
Ol¢ Hospital
Speaking of Foods and Health by Evangeline J Smith
Extension nutritionist discusses USDA findings on peach ripening. Peaches picked firm and ripened for six to eight days at 65 F may taste and feel better than tree ripened fruit. Flavor color and texture favored the 65 degree ripening, while higher temperatures under 75 to 95 F were less satisfactory. The study aids processors using peaches picked ripe and stored before processing.
MENTIONED IN THIS ARTICLE
Laramie
Department of Agriculture
USDA
Peaches Held in Storage Affect Processing Quality
The article notes that peach quality and whitening temperature influence processing results. Ripe peaches are highly perishable and present challenges in handling. Proper storage and ripening control can help deliver better quality to consumers.
State stations study peach ripening temps by region
Extensive research at state experiment stations examines whether optimal ripening temperatures for peaches vary across different growing areas. The project aims to reduce waste and improve fruit quality by tailoring storage and handling guidelines to local conditions.
Pete Peterson Returns to College After Farm Summer
Sandy Peterson notes her nephew Pete worked on the farm for a couple of months last summer to toughen for football. He enjoyed farm life but, like many city kids, needed time to adjust to a farmer’s schedule.
MENTIONED IN THIS ARTICLE
Sandy Peterson
Pete
Sandy
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