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Home My WebLink AboutThe Citizen, 2019-02-14, Page 13THE CITIZEN, THURSDAY, FEBRUARY 14, 2019. PAGE 13. Grey 4-H Yeast Beasts tackle bread-making Total receipts for Brussels Livestock for the week ending Feb. 8 were 1,946 cattle and 371 lambs and goats. On Tuesday fed steers and heifers sold on an active trade at prices $2 to $3 higher. Choice steers and heifers sold $147 to $152 with sales to $164. Second cut steers and heifers sold $142 to $147. Cows sold steady. On Thursday veal sold on a strong demand at steady prices. Lambs and sheep sold steady. Goats sold higher. On Friday calves sold on an strong active trade at steady prices. Yearlings sold steady on an active trade. K/C McAlpine Farms of Ailsa Craig, consigned nine head that averaged 1,622 lbs. and sold for an average price of $155.80. One limousin heifer weighed 1,465 lbs. and sold for $163. Southlore Farms of Palmerston, consigned 13 head that averaged 1,500 lbs. and sold for an average price of $140.80. Three gold heifers averaged 1,423 lbs. and sold for an average price of $152.72. Dave Baker of Brussels, consigned one red steer that weighed 1,670 lbs. and sold for $164. Chris Smith of Brussels, consigned 13 steers that averaged 1,718 lbs. and sold for an average price of $156.36. Two limousin steers averaged 1,638 lbs. and sold for an average price of $162.75. There were 350 cows on offer. Beef sold $65 to $75 with a high of $86; D1 and D2, $63 to $70; D3, $57 to $64; D4, $52 to $56. Stuart Simpson of Goderich, consigned one black cow that weighed 1,200 lbs. and sold for $86. There were 14 bulls selling $74 to $118. Donald Burrell of Brockton, consigned one red bull that weighed 1,795 lbs. and sold for $118. There were 275 head of veal on offer. Beef sold $135 to $165 with sales to $170; good holsteins, $105 to $115 with sales to $135; Sl heavy holsteins, $85 to $95; heavy holsteins, $80 to $90. Reuben S. Martin of Wallenstein, consigned three steers that averaged 842 lbs. and sold for an average price of $160.16. One simmental steer weighed 820 lbs. and sold for $163. Lamar Frey of Listowel, consigned five head that averaged 918 lbs. and sold for an average price of $152.32. One black steer weighed 825 lbs. and sold for $159. Christa Mitchell of Palmerston, consigned seven head that averaged 482 lbs. and sold for an average price of $122.13. One holstein steer weighed 430 lbs. and sold for $133. Lambs, 50 - 64 lbs. sold $283 to $295; 65 - 79 lbs., $300 to $325; 80 - 94 lbs., $244 to $265; 95 - 109 lbs., $210 to $216; 110 lbs. and over, $198 to $207. Sheep sold $115 to $190. Goats: billies sold $150 to $300; nannies, $100 to $180; kids: meat, $300 to $420 / lb.; dairy, $275 to $390 / lb. David M. Martin of Clifford, consigned 14 lambs that averaged 69 lbs. and sold for an average price of $308.94. Seven lambs averaged 68 lbs. and sold for an average price of $325. Steve Hallam of Kincardine, consigned 11 lambs that averaged 79 lbs. and sold for an average price of $277.50. Six lambs averaged 85 lbs. and sold for an average price of $265. Top quality stocker steers under 400 lbs. sold $212 to $240; 400 - 499 lbs., $213 to $230; 500 - 599 lbs., $205 to $232; 600 - 699 lbs., $214 to $229; 700 - 799 lbs., $199 to $214.50; 800 - 899 lbs., $178 to $198; 900 - 999 lbs., $180 to $187; 1,000 lbs. and over, $174 to $184.50. Top quality stocker heifers, 300 - 399 lbs. sold $176 to $182; 400 - 499 lbs., $172 to $200; 500 - 599 lbs., $166 to $199; 600 - 699 lbs., $173 to $198; 700 - 799 lbs., $162 to $188; 800 - 899 lbs., $172 to $181; 900 lbs. and over, $163 to $168.50. Carolyn Kelly of Farrellton, Quebec, consigned 17 head that averaged 637 lbs. and sold for an average price of $210.73. Seven charolais steers averaged 685 lbs. and sold for an average price of $223. Nine charolais heifers averaged 608 lbs. and sold for an average price of $198. Michel Hickey of Farrellton, Quebec, consigned 23 head that averaged 684 lbs. and sold for an average price of $203.46. Twelve charolais steers averaged 721 lbs. and sold for an average price of $214. Wayne B. Martin of Drayton, consigned 35 heifers that averaged 851 lbs. and sold for an average price of $172.86. Eleven charolais heifers averaged 805 lbs. and sold for an average price of $181. By Ben Speer Meeting one of the Grey Township Breadventure 4-H Club was held on Friday, Jan. 11. Members met at the home of leader Monique Baan. They started the meeting with the 4-H pledge. Members got straight to work and talked about making the Amish friendship bread starter recipe that the group will be sharing. Now for the fun part: they made bread from scratch. They all took turns participating while making the recipe. While the bread was baking members did a yeast experiment with a bottle of water, yeast and a balloon. The yeast produced carbon dioxide which blew up the balloon! Before the meeting ended, members had the business portion, discussing finances and then held elections. President is Emily Bieman; vice-president, Eve Verschaeve; treasurer, Katrina Gubelmann and secretary/press reporter will be a rotating position. The official club name will be decided at the next meeting on Friday, Jan. 25 at the home of Monique Baan. Members closed the meeting with the 4-H motto “Learn To Do By Doing”. The other leaders helping with this project are Reg Vinnicombe, Jolande Oudshoorn and Nick Vinnicombe. By Courtney Gubelmann The second meeting of the Grey Township Yeast Beasts took place in Walton. Members started the meeting with the 4-H pledge. President Emily Bieman asked the roll call, which was “name one ingredient or basic technique used to make bread and why it’s important”, also, “what did you make out of the Amish friendship bread dough?” Members went into the kitchen next and saw that there was a basic white bread recipe already started. The dough had just finished rising. Austin put two fingers in to check if it was done rising and Simon punched down the dough. Members let the dough rest and then used some different techniques to shape the dough and then put it back in the oven to rise a second time. They then started the basic homemade white bread recipe from the beginning. As they let the yeast stand and turn frothy, members practised kneading with playdough. They all took turns kneading the bread they had started for 10 minutes. Then members looked at the whole wheat twist loaf they had made during the last meeting, which had been in the freezer. Monique ran water over the bread and then put it in the oven so it would be more fresh. They guessed which kind of knife and cutting board would be the best to use for cutting bread. Members each cut their own slice and got to taste it with butter and jam. They went back to the living room for the business portion of the meeting. The last thing members did was pick a name for the club. The majority voted on “Yeast Beasts”. Members then distributed the bread they had made to take home. The meeting ended with the 4-H motto. 350 Josephine St. W. Wingham, ON N0G 2W0 Tel: (519) 357-1383 Fax: (519) 357-1263 www.glassierphysio.com We Love Feet! Don’t let injury sideline your New Year’s resolution. Custom foot orthotics may be the answer. TUESDAYS 9:00 a.m. Fed Cattle, Bulls & Cows THURSDAYS 8:00 a.m.Drop Calves 10:00 a.m.Veal 11:30 a.m. Lambs, Goats & Sheep FRIDAYS 10:00 a.m. Stockers Call us 519-887-6461 Visit our webpage at: www.brusselslivestock.ca email us at: info@brusselslivestock.ca BRUSSELS LIVESTOCK Division of Gamble & Rogers Ltd. UPCOMING SALES Agriculture Brussels Livestock report Lamb, sheep sell steadily at weekly sale 43269 Amberley Rd. RR #2 Wroxeter Ph. 519-335-6813 Fax 519-335-4352 Jeff’s Cell 519-291-7777 Receiving Elevator for www.hurontractor.com BLYTH 519-523-4244 Kneading experience The latest Grey 4-H Club project deals with making one of the world’s oldest foods: bread. The Grey 4-H Yeast Beasts have been focused on making bread from their first meeting, starting with Amish friendship bread. Above, Ben Speer uses the jelly roll method to shape his loaf while Courtney Gubelmann looks on. (Photo submitted)