Country Lifestyle
August 2017 Profile: Fred Rule
Unwritten Rules of a Veterinarian
By Laci Jones
The phone rings. When Fred Rule, DVM, of Elk City, Okla., answered, the veterinarian of more than 50 years sprung into work-mode. The rancher on the opposite end of the phone had a horse with colic. They began talking about symptoms and scheduling future visits. The veterinarian joked, “I don’t even buy green bananas. I don’t plan that far ahead.”
The spontaneous veterinarian was born in Kansas on Dec. 29, 1939. When he was five years old, the Rule family moved 100 miles west to Ramona, Kan., with a population of 400 people. His father worked in the “implement business” for a John Deere Dealership while his mother stayed home to take care of their five children—Judy, Fred, Janet, Jim and Kim.
An ornery boy, Rule said he always carried a knife and matches. He got a “whooping” on the first day of school in Ramona because he carved his name in the desk and started a fire in the boy’s bathroom, he laughed.
Shortly after, they moved 14 miles to a larger town called Herington, Kan. It was an agricultural- and railroad-based community of 3,000 people, he added. Rule was a smart child, but he never took notes. He was also a gifted athlete particularly in football. After graduating high school, the young athlete enrolled in Kansas State University on a football scholarship. There, the tight end had a “few rude awakenings.”
“When I got up there, I found out that there were a lot of guys who were very fast and very big,” the former football player recalled.
An injury to his left knee sidelined the young athlete, and he focused on earning a bachelor’s degree. The KSU alumnus said “for some reason” he decided to become a veterinarian when he was in eighth grade. Although Rule was raised in town, he was surrounded by farming. It is not that he disliked farming, but he said he always wanted to be a cowboy and work with livestock.
“I always said being a veterinarian was my vocation, but a cowboy is my avocation,” Rule said. “Fortunately, the two have mixed well over the years.”
Rule went to KSU with a former high school classmate named Jack Webb. Webb’s father raised quality rodeo horses, which peaked Rule’s interest saying, “That’s how we got in the rodeo business.”
However, his rodeo days were put on hold while he was in veterinary school at KSU. Kansas State University’s Veterinary School was among the elite in the United States at the time. During his six years in veterinary school, the student was exposed to hands-on learning.
“Kansas State was a very unusual school,” Rule began. “At that time, there was not a veterinarian in town in private practice. It was an unwritten law that they didn’t do that.”
The college provided veterinary service to all the surrounding farms and ranches. This allowed Rule and other veterinary students to practice before entering the field.
“When we got out of vet school, we could go to a private practice and make them money because we knew how to do it,” he added. “We didn’t need [established veterinarians] to show us how to do a lot of things. We didn’t know how to do everything by a long way, but we could do ordinary stuff.”
After receiving his DVM in 1964, the graduate moved to Holdenville, Okla. Rule said Oklahoma was known for their high-quality horses at the time, which is what he wanted to specialize in. He worked under established veterinarian Lewis Styles at his mixed-practice.
After he received his veterinary degree, Rule decided to get back in the rodeo business. He purchased his Pro Rodeo Cowboy Association card in 1966, where he tried his hand as a team roper and steer wrestler. The rodeo cowboy said he mostly “contributed to the pot.”
“I’d win something every now and then,” he laughed. “I truly enjoyed it though.”
Meanwhile, he continued to work under Styles, but there wasn’t enough work in eastern Oklahoma to satisfy the young veterinarian. Rule moved to Frederick, Okla., a few months later to work with Joe Flanigan, DVM, where he found himself in a similar situation.
At the same time, one of his former KSU classmates, Garland Hinkle, was working in Elk City, Okla., in a large practice owned by Bill Lockridge. When Lockridge decided to move to the bluegrass state, Hinkle and another veterinarian took over the practice.
They needed another veterinarian, and Rule moved to western Oklahoma by the fall of 1965. A few years later, another former KSU classmate Gail Anspaugh joined the practice. They eventually bought the other veterinarian’s share of the practice and sold a third of the practice to the third KSU alumni, Anspaugh.
“We probably have been the only three-man practice in the United States who are all classmates who have been together 50 plus years,” the distinguished veterinarian added.
The former classmates later opened a second hospital in Sayre, Okla. Anspaugh specialized in cattle, sheep and pigs, Hinkle focused on both large and small animals and Rule worked with horses 90 percent of the time. They later hired another veterinarian, Jimmy Fochs, DVM, for several years.
The veterinarian said moving to Elk City, Okla., was one of the best decisions he made. He wanted to work with good horses and his practice in western Oklahoma opened many doors for the veterinarian including the Beutlers from Elk City, Okla.
“When I came here, Beutler Brothers Lynn, Elra and Jake were a big rodeo outfit,” he added. “If you count [Rhett Beutler’s son] Jake, I’m on the fifth generation of Beutlers producing veterinary service. The whole Beutler family is pretty good friends of ours.”
Lynn Beutler was a business man who did not refer to him by name, the veterinarian recalled. Rule recalled an incident in the late ‘60s where Beutler had a bronc that was colicing. When he arrived at the Beutler’s, the business man told the veterinarian, “I’ve got a lot of money spent on this horse.”
The veterinarian oiled the bronc, sent him through the stripping chute and tried different methods. The next day, he could see the horse was not improving, which led Rule to believe the horse had “something shutting him off” where he could not pass anything. Beutler asked the veterinarian what his options were, and Rule said there’s nothing he could do except opening him up to see if he could fix it.
“At that time, our general anesthetic wasn’t worth a flip to tell you the truth,” he added. “I run him through a stripping cute, and I knocked a board over on the left side down near his flank. I gave him tranquilizer, cleaned him up, blocked him and cut a hole in his flank right up high.”
The Elk City, Okla., veterinarian found a fecolith, a large, hard fecal material, in his intestine. Rule extracted the fecolith and closed the wound. The horse never missed a meal after that, he added.
“From then on till the day [Beutler] died, I was Dr. Rule,” the veterinarian laughed.
He went to Beutler Brother Rodeos nearly every weekend, where he competed as a steer roper then go back to work. The Elk City, Okla., resident has served as the official veterinarian for the Elk City Rodeo of Champions for more than 40 years.
At the same time, Walter Merrick American Quarter Horse Association Hall of Fame member and horse owner was “in his prime,” Rule explained. Merrick had a ranch at Crawford, Okla., later adding on in Sayre, Okla.
“Of course [Walter Merrick] produced Easy Jet, Jet Smooth and all those horses,” he said. “I had the good fortune to do all the breeding work as well as furnish veterinary service to them. It’s another family that I made pretty good friends with.”
Rule said he had good luck as an equine veterinarian in western Oklahoma. Having Merrick as a client for about 40 years as well as other clients including thoroughbred owner Pete Maxwell allowed him the opportunity to work with the best horses.
“When I came here, this country was full of good horses and good horseman,” Rule added. “I learned more the first couple of years I was here than I did them good.”
Rule said he has always been involved in the community from school boards to state equine organizations. In the early ‘70s, the Oklahoma Horseman Association were instrumental in starting the organization, Prairie Mutual Racing in Oklahoma.
“I remained active in that for years. In fact, I was the president of that for several terms,” he explained. “We were involved in writing the rules of racing and putting together our excellent state-bred program.”
The goal of the organization was to represent all equine breeds. Ultimately, these breeds split off into their own organizations including the American Quarter Horse Association and the Thoroughbred Racing Association of Oklahoma, which Rule was on the board for.
After the divorce from his first wife, the Kansas native thought he would not marry again. In the late ‘80s, World Champion steer wrestler, C.R. Boucher invited Rule and fellow friend Joe Phillips to visit in remote Montana.
“Up in that country there were big ranches where they drag calves,” he said. “It was kind of a fun deal.”
Rule said they made the trip in the fall where it was -40 degrees Fahrenheit one morning. When he got down to the pen, a person who was bundled-up except for their eyes approached the cowboys.
“I couldn’t tell whether it was a male or female,” he explained. “They were just so bundled up and wanted to know if we wanted some coffee and yeah, we sure would take some. It was the first time I drank coffee with peppermint schnapps in it at 9 o’clock in the morning.”
That bundled-up person happened to be Marlene Newman, who was raised on a large, remote ranch in east-central Montana. She later moved south to the Sooner State in 1990 and married the veterinarian the following year. They have five kids from previous marriages—Justin, Toby, Jeff, Julie and Jacquae.
In 2014, the PRCA Gold Card carrying member was named the Zoetis PRCA Veterinarian of the Year. He was nominated for this prestigious award by former NFR qualifier Larry Dawson and stock contractor Bennie Beutler. With more than 50 years spent as a veterinarian, Rule has seen many changes in the veterinary field including technology and the male to female ratio.
“I didn’t get to see the best of it, technology-wise, because now the equine world has access to the same things that the human world has,” Rule said.
The male to female veterinarian ratio has changed since Rule first started practicing. In an industry that was once dominated by males, today female veterinarians outnumber male veterinarians three to one, he explained.
Rule also said the environment in which veterinarians practice has changed as far as the law. The distinguished veterinarian said they did not worry about liability, but he said that is changing.
“We just recently, a little over a year ago, because of health issues amongst my partners and myself, shut our hospitals down,” he explained.
Rule still does cool semen breeding with partner Jose Acosta, who worked for Merrick for 22 years. The honored veterinarian said he still enjoys practicing veterinary medicine. He was going to quit practicing, but his clients and friends “won’t let me.” Rule said the area needs an equine veterinarian, and he will continue to fill that role.
This article originally appeared in the August 2017 issue of Oklahoma Farm & Ranch.
Country Lifestyle
A Better Fire Pit Season
By Ann Asher
The first cool evenings of September make sitting outside sound good again. After months of Oklahoma heat, a fire pit, a few chairs and an evening outdoors can finally feel inviting.
Before you strike the match, take a few minutes to make sure your fire pit area is ready for fall.
Start with location. Set a fire pit on a level, noncombustible surface such as concrete, brick or patio blocks, not directly on dry grass or other vegetation. The National Fire Protection Association recommends keeping fire pits at least 10 feet from anything that can burn, including decks, siding, fences, overhanging branches and outdoor structures.
That distance matters even more after a dry summer. Even when evenings cool down, dormant grass, fallen leaves and other dry vegetation can catch a spark fast. Clear leaves, sticks and other debris from around the pit before you use it, and skip the fire on windy evenings.
Check whether your county or town has burn restrictions in place. Drought can linger well into fall, and local rules may change with fire danger. A fire that was fine one weekend may be a bad idea the next if conditions have worsened.
For wood-burning pits, use clean, dry, seasoned firewood. Don’t burn trash, treated lumber or painted wood. Never use gasoline or other flammable liquids to start or relight a fire. Commercial fire starters or ordinary kindling are much safer.
Once the fire is going, keep it manageable. A backyard fire pit doesn’t need to become a bonfire to keep you warm. Smaller fires are easier to control, throw fewer embers and are much easier to put out at the end of the evening.
Keep children and pets well away from the pit, and set chairs far enough back that no one sits directly over the heat or in the path of sparks. The NFPA recommends a three-foot child-free zone around the fire.
Look at what else is nearby before everyone settles in. Blankets, loose clothing, outdoor cushions and even the stack of firewood beside the pit can become hazards if they sit too close.
Keep a way to put out the fire within reach. A garden hose, a bucket of water or a shovel and dirt can all work, depending on your fire pit. Never leave a fire unattended, even if it seems to be dying down.
When the evening is over, make sure the fire is completely out. For a wood fire, water the coals, stir them and water them again until no heat, glow or flame remains. Let ashes cool completely, then store them in a metal container with a secure lid, away from anything that can burn.
A fire pit doesn’t need much to become one of the best parts of fall. A safe spot, a little preparation and a manageable fire are usually all it takes. Then all that’s left is finding a comfortable chair and enjoying an Oklahoma evening that is finally cool enough to stay outside.
Country Lifestyle
Canning 101
By NTFR Staff
It seems to happen every summer. The garden suddenly produces more tomatoes, cucumbers and green beans than anyone could possibly eat, and before long someone asks, “Maybe I should learn to can?”
For many families, canning is a tradition passed down for generations. For others, it’s a new hobby that offers the satisfaction of stocking pantry shelves with homegrown food. Either way, getting started can feel overwhelming. Pressure canners, boiling water baths, jars, lids, processing times and safety recommendations are enough to make anyone wonder where to begin.
Home canning isn’t difficult once you understand the basics.
Canning preserves food in sealed jars by heating them to destroy microorganisms and create a vacuum seal. The USDA approves only two methods for home canning: boiling water bath canning and pressure canning. Which one you use depends entirely on what you’re preserving.
A boiling water bath is exactly what it sounds like. You submerge filled jars completely in boiling water and process them for a specific amount of time. Because boiling water only reaches 212 degrees Fahrenheit at sea level, this method is safe only for foods that are naturally high in acid or have enough added acid to prevent dangerous bacteria from growing.
That makes water bath canning a good fit for jams, jellies, fruit preserves, pickles, chutneys, fruit butters and many tomato products that have the proper amount of bottled lemon juice or citric acid added according to a tested recipe.
Pressure canning works differently. A sealed canner traps steam, and the temperature climbs well above the boiling point of water to about 240 degrees Fahrenheit. That higher temperature is necessary to destroy Clostridium botulinum spores, which can survive ordinary boiling and produce the toxin that causes botulism.
Because of that, you must pressure can low-acid foods such as green beans, corn, carrots, potatoes, meats, poultry, seafood and soups. A boiling water bath isn’t safe for these foods, no matter how long you boil the jars.
For most beginners, water bath canning is the easiest place to start. The equipment costs less, the process is simpler and recipes like strawberry jam or dill pickles are forgiving enough to build confidence. Many people who enjoy preserving fruit eventually buy a pressure canner once they want to put up vegetables or homemade stock.
Pressure canning doesn’t need to be intimidating, either. Modern pressure canners include multiple built-in safety features and are far different from the exploding canners in the old stories many people heard decades ago. Like any kitchen tool, they’re safe when used according to the manufacturer’s directions and with tested recipes.
Whichever method you choose, one rule never changes: always use recipes that have been scientifically tested. Family recipes may taste wonderful fresh, but they aren’t always safe for canning. Changing ingredient amounts, thickening soups with flour, adding extra vegetables or reducing vinegar can all affect the safety of the finished product. The USDA and the National Center for Home Food Preservation remain the gold standards for home canning recipes and processing recommendations.
Today’s recommendations may also differ from the ones your grandparents followed. Research has improved over the years, and food safety guidance has changed with it. Methods like open-kettle canning, oven canning and sealing jars by turning them upside down are no longer considered safe for shelf-stable foods.
If you’ve never canned before, you don’t have to preserve an entire garden your first weekend. Start with one recipe. Learn how to prepare the jars, measure headspace, remove air bubbles and process them correctly. Once you hear that satisfying “ping” as the lids seal, you’ll understand why so many people find canning rewarding.
Opening a jar of peaches in January or serving homemade salsa long after the tomatoes are gone is a special kind of reward. With a little knowledge, the right equipment and a commitment to tested recipes, anyone can preserve the harvest safely for months to come.
Country Lifestyle
The Price You Pay
By Bryce Angell
My eyes are glued up to the shelf, a brand-new pair of Mucks. They’d be in my possession, but I lack the certain bucks.
I could go without my Pepsi for a month or maybe two. But the headache would be pounding like a freight train passin’ through.
I’ve got my Visa plastic for emergencies and such. The boots are kinda spendy. Do I really care that much?
I grab my precious cargo and I’m tingling to my roots. The clerk says, “Hundred eighty.” Must be gold in them there boots!
To purchase I can justify. It’s more than just a treat. No more sittin’ in the saddle with my cold and frozen feet.
I’ve waited days to wear them. Time to saddle up Ol’ Blue.
But my boots won’t fit the stirrups. What’s a broke cowboy to do?
The boots ain’t never goin’ back. I burned the dang receipt. My wife will never know the cost. Is that what’s called deceit?
The Co-Op might be open. I’ve seen stirrups there to buy. They close at 6:00 p.m. It’s 6:05 p.m. No use to even try.
I’ll drive out to the shoppin’ mall. They’ve got a western store. But their prices are extravagant, not for the country poor.
I’m riflin’ through the stirrups. Find a pair that fits my Mucks. I take ’em to the clerk. She says, “Two hundred twenty bucks.”
This time I cough and choke on down my Wrigley’s Spearmint chew. The clerk said, “Sure they’re spendy, but they’re made for guys like you.”
I wonder what she meant ’cuz I ain’t got the cash to spare. I swear she meant hi-rollers with their nose up in the air.
Still, I bought the brand-new stirrups with my plastic, once again.
Does it hurt to use my Visa card, every now and then?
The smuggish patrons, back in line, are giving me the stare.
They’re prob’ly thinkin’, “Poor cowboy.” I hurry out of there!
I’m addin’ up my purchases. Looks like four hundred bucks. And with the Gov’ner’s share I’m in the class of stupid clucks.
I burned the Visa card receipt, so that should take care of it from where I stand. I’m wonderin’ now if my warm feet are worth the half a grand?
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