PAGE SIX-A
Cap’N And Dock By F. B. Thompson
Most of us are familiar
with the Agricultural Exten
sion Service, but we are
hearing more and more about
marine extension either In
the tenrttoology of fisheries
extension or seafood exten
sion. We would like to com
ment today on some of the
Ingredients we feel are ne
cessary for the successful ex
tension agent.
The first step any exten-,
sion agent must take is to
gain the confidence and the
acceptance of the audience he
hopes to serve. This means
that the individual himself
must be acceptable, along
with the kinds of services Ke
is offering. Since fisheries
extension is pretty much of a
new type as activity across
the country, it is not unna
tural for an individual fish
erman to look upon it with a
degree of suspicion, or doubt
Gaining acceptance then is
the number one priority. For
the guy who has a genuine
liking for people, who has a
background that compliments
the job he is trying to do,
who possesses a recognition
of the fact that information
transferred is a two- way
street—for this kind of a guy,
acceptance comes easier and
faster than it does for the
know-it-all who figured he
could jam innovation down
somebody’s throat and make
them like it.
From here, we believe
there are three other qualities
an agent should have .to call
upon, and each traces its
roots back to acceptability.
The.first of the three is em
pathy. The agent has to
identify closely with the
fisherman or processor in
terms of their interest, their
educational level, their essen
tial independency, and the
time they are willing to in
vest in trying out new tech
niques.
The seeftnd of the elements
or qualities the fisheries agent
must call upon to perform his
role is that of endurance. It
may take a year for the
agent to get the attention of
the fisherman or processor
and for them to realize that
the agent isn’t a special in
vestigator from some regula
tory agent who is trying to
do him in. There are many
techniques in gaining the
confidence of people whether
it be sitting on the fish box
CHEVY'S NEW
LITTLE CAR IS OPEN
FORBUSVMESS.
We call it Vega.
We also call it "the little car that
does everything well."
Because it does.
Everything? Everything.
Vega moves well, stops well,
steers well, rides well, handles well,
responds well, passes well, travels
well, parks well, wears well, and is
priced well under what you'd expect
to pay for such a talented little car.
In our highway tests, Vega has
been getting gas mileage in the
neighborhood of the little imports,
which isn't a bad neighborhood.
Yet unlike your average little car,
ours steps right out when you step on
the gas.
The engine is a specially designed
overhead cam four with a lightweight
aluminum alloy block. It turns slowly
and quietly at turnpike speeds, with
power to spare.
Disc brakes are standard in the
front. So are bucket seats, except on
the truck.
How we doing so far?
Numbers speak louder than words.
The wheelbase is 97 inches.
Total length is just under 170
inches, or nearly four feet shorter than
a full-size Chevrolet
HI VEGA
Hi
chatting about common inter
est or whether it be joining
the boys or whether it be at
tending meetings or whether
it be the adaption of some
other technique, it takes a
rounded person to develop
conversations and under
standing so that the agent
can accomplish , his mission
successfully so endurance
comes in many. disguises.
A third element, one which
relates to endurance, is fre
quency of contact. A marine
Stuffed Duckling a la Cranberry
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Fresh cranberries are in season now. What better way to enjoy
them than in a juicy young duckling, stuffed with fresh, tangy
cranberries.
CRANBERRY DUCKLING
(Makes 4 to 6 servings)
2 cups Ocean Spray fresh 2 cups bread stuffing mix
cranberries 14 teaspoon salt
1 cup sugar 14 teaspoon thyme
I'i cup water Dash of pepper
M cup butter or margarine 1 cup sliced apples
Vi cup chopped onion 1 4- to 5-pound duckling
Vi cup chopped celery 2 tablespoons orange juice
Combine cranberries, sugar and water. Bring to a boil; cook
until cranberries begin to pop. Strain, reserving cranberry
syrup and pulp.
Melt butter and add onion and celery. Saute until vegetables are
tender. Add the cranberry pulp, stuffing mix, salt, thyme, pepper
and apple. Toss slightly with fork to blend. Stuff and truss duck.
Prick skin to allow fat to drain off. Roast in slow oven (325°F.)
for about 45 minutes per pound, or until skin is crisp and meat
is*itender. Drain pan drippings into a bowl about every half
hour. Skim fat from pan drippings and reserve juices.
About y 2 hour before duck is done, baste with a mixture of the
reserved cranberry syrup, Vi cup reserved pan juices and the
orange juice. Baste duck every 5 to 10 minutes during last Vz
hour of roasting.
Hunters and fishermen spend
about $l5O million for atate
hunting and fishing licenses
each year.—Sports Afield.
Height of the coupe is just 50
inches, nine inches lower than the
leading import.
Width: a nice stable s'/j feet.
Weight: 2,190 lbs. for the sedan.
Engine displacement: 140 cubic
inches.
Fuel economy: about 25 mpg, with
the standard engine and transmission,
in our highway tests.
Horsepower: 90. You can order
110. (80 and 93 hp, SAE Net.)
Seating capacity: 4 adults.
What it all adds up to is a lot of
little car.
Three cars and a truck.
Vega turned out so well that we
couldn't turn out just one.
So we're turning out four: the
sporty little hatchback coupe shown
open and closed in the foreground
below; the sedan, on the right; the
Kammback wagon, on the left; and the
little panel truck, in the rear.
Oh, and a special GT version of
the coupe and wagon which we'll
show you later on.
September K>th is Opening Day.
All 6,300 Chevrolet dealers are
handling Vega, so you shouldn't have
to go very far to see and drive one.
Chevy's new little car is open for
business. Look into it.
THI CHOWAN HERALD, EDENTON, NORTH CAROLINA, THURSDAY, SEPTEMBER IS, IS7*.
extension agent starts out
with a commitment to help
die people become more effi
cient in a variety of ways.
Ideally, the marine extension
agent is a guy who “pounds
the dock” day in and day
out. Questions arise that
cannot wait for answer. Ag
ricultural extension services
maintain county offices, close
to the scene of action. Con
tacts with agricultural audi
ences are therefore frequent
program evaluation includ-
Surgery is the only known
cure for cataract and is more
than 96 per cent safe and
successful.
ing feedback—is available on
a regular basis. This also is
an objective of the marine
extension specialist There is
one last ingredient necessary
to the successful role of a
marine extension agent This
is the agent’s own back
ground in fisheries and re
lates to the people that he is
trying to assist. The prob
lems of the fisherman,, how
ever, go considerably beyond
those previous areas of con
fidence mentioned. There arc
tax and accounting problems,
corrosion, navigation, legal
constraints, pollution, sanita
tion and a variety of other
items which may come up in
the daily operation of the
processor or fisherman. The
effective agent then will
try to establish contact. with
experts in these fields, wheth
er they are university based
or are working in state or
federal government or indus
try. He will tap these re
sources regularly in order to
assure that the programs he
hopes to get across to the
fishermen are sufficiently
broad in scope to be re
sponsive to their needs.
There is no well charted
course for a marine extension
man assisting our industry.
The programs that are de
veloped to meet the needs of
the people require two-way
cooperative street. Through
cooperation and coordination
successful marine extension
programs can be developed
for the benefit of our in
dustry.
From The Chowan Herald Kitchen
Continued from Page 3
baking powder and salt. Add
to creamed mixture alternate
ly with milk, blending well.
Stir in oatmeal and pecans.
Spoon batter into well-greas
ed five-cup ring mold. ißake
36 to 35 minutes. Remove
from oven and immediately
unmold onto a wire rack.
Ccol five minutes. Drizzle
with glaze made by combin
ing two-thirds cup sifted con
fectioners’ sugar and two
tablespoons 'maple-blended sy
rup. Garnish with pecan
halves.
As far as we are concern
ed, corn bread, just plain, can
hardly be improved upon but,
if we served it for breakfast,
we’d like it sparked with
something like bacon or even
corned beef. We have a
corned beef fan at our house
but we haven’t tried adding
corned beef to corn bread.
Recently the Underwood
Kitchens came out with a
corned beef spread. They
recommend Corned Beef Corn
Bread to serve with eggs for
a better breakfast idea. We
have tried the spread for a
delicious sandwich and the
corn bread is bound to be
good.
Corned Beef Corn Bread
2 cans corned beef spread.
V* cup chopped walnuts.
1 pkg. (8% oz.) corn muf
fin mix.
IP'S
Brute for sure-footed starts. Quick stops. Smooth no
thump ride. Brute for stability, coroering, and firm no-
SSvZfrMVKASjfcAf squirm resistance to tread rub-off mile after mile.
Brute for up to double the mileage of unbelted car tires.
Brute for your low cost per mile in the long run.
INTRODUCTORY PRICED! FREE MOUNTING!
WE RECAP Kelly Springfield
ALL SIZE BATTERIES
TIRES All Wholesale
scon TIRE & RECAPPING CO. H
105 W. Eden St. Edenton, N. C. f
Ph. Edenton 482-2688 - Hi. Else. City 335-7813
L m
.... wSmk
I 18 I■■ mk 11
EXTENSION WORKER HONORED —Miss Edna Bishop, right, who recently retired as Albemarle Area
extension agent, was honored at a luncheon meeting Tu esday by Albemarle Sound Area Conserved Products
Association. She was presented a silver dish by Mrs. S. E. Caroon, left. In the center is Mrs. Frank
Barnes, president.
Vi cup milk.
1 egg; beaten.
Combine corned beef
spread, chopped walnuts and
corn muffin mix until thor
oughly blended. Make a well
and add the beaten egg and
milk. With as few strokes as
possible, stir until ingredients
are combined. Batter will be
slightly lumpy. Pour batter
into a greased Bx4x2 loaf
pan. Bake at 400 degrees for
30 to 35 minutes. Serve hot.
Serves six to eight.
Quickies
Conjure up a special quick
treat. Spread eight ham
burger bun halves with a
mixture of one can deviled
ham, one tablespoon minced
onion and one tablespoon ket
chup. Top each with a slice
of American cheese and broil
until cheese is bubbly. 'Pres
to! Eight open-face sand
wiches.
Make a tasty hot hors
d’oeuvre from ingredients on
the shelf. Combine one can
chicken spread with one-half
teaspoon Worcestershire sauce.
Spread on 12 toasted party
rye bread slices. Broil one
minute and sprinkle with pa
prika.
Make a party pate the easy
way. Combine two cans liv
erwurst spread with three
fourths cup softened butter
KELLY
SPRINGFIELD
and two cans three-ounce
cans chopped mushrooms." Re
frigerate until serving time,
and serve wi'th pumpernickel
slices.
Corned beef and Swiss is a
sandwich favorite. Now tmake
it the easy way with spread
able corned beef. Combine
one can corned beef spread,
one teaspoon each minced
onion and prepared mustard.
Spread on four slices of
bread. Top with a slice of
Swiss cheese and four more
slices of bread. Grill in
butter.
Mj Neighbors
- *'
“We’re supposed to watch
you-you’re not supposed to
gape at us!”
QMjB
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