Don’t let the recent unseasonably warm weather spell confuse you, the time to start pruning your oak trees is fast approaching.

  DNR forestry experts say that due to the warm weather conditions, mid-October will be the best time to prune your oak trees. They warn to not prune oak trees between late March and early October to best prevent the spread of oak wilt.

 Oak wilt has been present in Iowa for many years and is caused by a fungus. The trees in Iowa most commonly impacted by this disease are species such as red, black, and pin oak, but it can also infect white and bur oak. If black, pin, or red oak are infected by the fungus that causes this disease they will likely die within the same summer they are infected. If infected, white oak and bur oak can often take a number of years before they succumb to this disease.

  A healthy tree can be infected by the fungus that causes this disease two different ways. The first is through open wounds during the growing season. The fungus is carried from a diseased tree to a healthy tree with an open wound by a small beetle.

  The second form of infection is through root grafts between oak trees of the same species. For example, if a red oak is infected and there is another red oak within 50 to 100 feet there is a good chance that the roots of these trees are grafted and the fungus can move from the diseased tree to the healthy tree.

  Symptoms to look for on infected trees usually include leaves turning a bronzed brown along the outer margins of the leaves. These leaves can often still have some green on them as they fall from the tree. The defoliation tends to start at the top of the tree.

  The best way to prevent the spread of oak wilt is to prevent any wounding to oak trees during the growing season. If a tree is wounded from storm damage or pruning is required during the growing season, treat the wounds immediately with a wound dressing such as acrylic paint. Do not purchase pruning paints or sealants as those products slow the trees ability to seal over the wound.

  More information on oak wilt prevention and control can be found by visiting: www.fs.usda.gov/naspf/sites/default/files/publications/identify_prevent_and_control_oak_wilt_print.pdf

  Make sure to visit https://www.iowadnr.gov/ for more information about the great outdoor adventures in Iowa.

  I was 19 years old as I knelt over my first deer, a doe taken on the last day of the hunting season when Oklahoma first started allowing hunters to take a doe with an unfilled tag. Grandpa was there beside me.

  I had pneumonia though I was doing pretty good despite the illness but it had cut my season short. Back then season was only a week long, 9 days in which to tag out and put some venison in the freezer.

 Grandpa had been quail hunting and noticed this one patch of woods near Jingle’s Mountain had deer run out of it ahead of his dogs when he hunted this field. We were going to go sit near the fence line and watch it that evening in hopes I took a doe as they left their cover to feed.

  The hunt didn’t go that way. We parked the truck and got out, walking less than 50 yards when three does stood up among the bluestem and indian grass almost 200 yards out in the field. I was standing by a tall sassafras tree and I used it to take a rest.

  “The one in the middle,” grandpa said softly as I shifted my aim to it and lightly squeezed the trigger. I see legs in the scope and the doe was down from the 100 grain Winchester .243 round.

  The shot had been a little high, but it did the job on the 85 pound doe. I touched the entry hole with my index finger as grandpa spoke, “That was a good shot son.”

  “It seemed a long ways,” I said.

  “About 200 yards give or take a few steps. I wouldn’t have told you to shoot if I hadn’t thought you could make it.” He pulled his tobacco out and took a chew. “Respect for the animal requires you to take a good shot. You did.”

 I never forgot that conversation.

 Twenty-five plus years later I am standing at the back of my friend’s pickup truck, his big 7 point buck in the back as he beamed proudly. He was in the military, an Army Ranger and he had been in combat in Iraq and Afghanistan. It was his first deer.

  He told the story of how the buck had come up the hill and crossed the field in front of him, his range finder showing the deer to be 178 yards away. The young man marveled at how nervous he became as he lined up his crosshairs. He told of overcoming his nerves and settling down to make the shot.

 His dad said, “You set him up to where he might have had to take a pretty long shot.”

 I had seen this young man sight in his gun and shot beside him. We had rattled and worked the valley for deer the day before. I saw in him something I think my grandpa saw in me. I’d seen someone worthy.

 I said to the young man, “I wouldn’t have put you up there if I hadn’t thought you could make the shot.” I looked at the entry wound straight through the heart. “Respect for the animal requires you to take a good shot. You did.”

 His face beamed with pride, probably like my face had when I was 19 years old. I hope he never forgets that conversation.

  As society becomes more aware of the risks of exposure to blood-borne pathogens, i.e., HIV, hepatitis, West Nile virus, etc., it's apparent we must be cautious with more than just HUMAN blood. Any blood has the capability of carrying blood-borne pathogens (a virus, microorganism, or other substance that causes disease).

 That scampering squirrel and regal 10-point buck may be carrying a pathogen that could land you in the hospital, possibly even the morgue! So...do you give up hunting? Do you resign yourself to watching hunting videos in the safety of your own home? Look, you could still get West Nile from the mosquito that just flew in when you were paying the pizza boy!

  Don't give up the adventures. Just take a few more precautions.

  Make sure your hands are relatively clean before you even start dressing your game. Soap and running water is the best way to wash, but if that's not available, use sanitizing wipes. They come individually packaged these days and are small and lightweight enough to carry in your pack or pocket.

  Limit the amount of blood you get on you. Wear gloves. Disposable gloves are inexpensive and can dramatically reduce, even eliminate, contact with blood. You can pick up a disposable pair of field dressing gloves at most sporting goods stores for a couple of bucks a pair. Most come with a pair of shoulder length gloves with some rubber bands to keep them secure on your upper arms. The advantages to these are they keep your arms and/or shirt sleeves free of blood while cleaning the chest cavity of large game.

 For small game like squirrels, rabbits, and doves just a regular pair of disposable gloves will do. If you regularly wait and clean your game at home, you might invest in a pair of long latex gloves that you can just wash off with soap when you're done and save them for the next time you bring home the bacon. Buy them in the cleaning section of your local supermarket.

 Obviously, anytime you get done cleaning game, wash your hands and arms thoroughly. Use an antibacterial soap for best results.

 The use of waterless sanitizing hand cleaners has become popular in recent years. They claim to kill up to 99% of germs they come in contact with so they are very effective. But even if you use one, wash your hands thoroughly at the first opportunity. Better to be safe than sorry.

 Next thing to keep in mind is to keep the meat clean. Minimize the meats' contact with the animal's hair and intestinal contents. These also are frequently full of pathogens. Lastly, don't contaminate the meat with other germs. There are hazardous pathogens "laying in weight" for a nice warm piece of meat to invade. After field dressing large game, wipe out the inside with a rag, leaves or grass to remove excess blood.

 Reduce the growth of bacteria by keeping the carcass cool. Thirty five to forty degrees should inhibit the growth of many pathogens. In addition, trim away any blood-shot, bruised or damaged portions of the carcass because bacterial growth will be more rapid there.

 Sanitize your knives, meat coolers, work counters and any other equipment that had contact with the meat or animal parts with a 1 part bleach to 10 parts water solution. Some pathogens can remain dormant on an un-sanitized surface for months just waiting for a new host.

 Lastly, cook the meat thoroughly. Cooking to 165 degrees kills most bacteria. This means cooking the meat until it is medium-well to well done.

 Don't miss the adventure; just take care, for the good health of you and your family. Until next time...Maggie Burns.