PFBC Buttons Available
Inside the Outdoors, December 12
, 2014

Color ‘em pink! Those were the words that one may have heard once the tally was in concerning the issuing of the Pennsylvania Fish and Boat Commission’s 2015 fishing license button.

Nearly 5,000 votes were cast in an online ballot this fall, and by an overwhelming level of popularity, pink was chosen as the new button color.
The other choices voters could have chosen were teal, orange, brown, burgundy, green and red. Second and third in line in a neck to neck race were teal (788 votes) and green (750).

“Each custom button measures one and three quarter inches with a high-quality, pin-back design,” the PFBC news release stated.
2014 was the first year the buttons became available. This year one could only get them at limited locations.
According to PFBC Executive Director John Arway, “For the 2015 season, we’ve greatly expanded their availability to all locations where fishing license are sold. With more than 900 license issuing agents, anglers now have plenty of places to buy a button, which will be delivered to their home shortly after it is purchased.”

In order to purchase a button, one has to first purchase an annual or multi-year resident, non-resident or senior resident fishing license in order to purchase a license button. It will contain a customer identification number. That same number will appear on the button on an applicant buys the button. The agent will record all necessary information on PFBC applications. They will be sent to its headquarters where the ID number will be transferred to the button so that both the fishing license permit and the button will have the same number on it.

Children 15 and younger can also purchase a button if they first buy a voluntary youth license for $1.

Available for $5 each, they went on sale Dec. 1.

Locally, one can sign up for the buttons at such places as Scotts Bait Shop, 263 Donegal lake Road in Stahlstown, Ligonier Outfitters and Newsstand, 127 West Main St., and Longbridge Station, 2799 Route 30, both in Ligonier.


Through the Pennsylvania Game Commission’s website an interesting post was made by Penn State Cooperative Extension concerning “Proper Care and Handling of Venison from Field to Table.” Since Regular Firearms Deer Season ends tomorrow, Dec. 13, in Wildlife Management Units (WMU) 2A, 2C, 2D, 2E, 2F, 2G, 2H, 3B, 3C, 4A, 4B, 4C, 4D, and 4E, hunters who explored these areas may have harvested deer, are in the process of scouting for them or will have their final stab at killing their trophy tomorrow if everything goes according to plans.

“To reduce the risk of food-borne illness, hunters need to handle, process, and prepare deer properly, being careful to prevent contamination from field to table,” it stated. It is suggested that when goes afield he should take a sharp knife, small hatchet, whetstone for sharpening, several feet of cord, nylon or rope, six-inch rubber bands, clean cloth or paper towels, sealable storage bags, a large cooler full of ice, disposable gloves for dressing and clean drinking water.

It is recommended to dress the harvested animal as soon as possible. Next, “remove all visible dirt, feces, hair and bloodshot areas.” Use the paper towels to wipe out the cavity. It is very important that plenty of air gets to the carcass. Propping the cavity open with a stick and then hanging the body for air circulation is advised.

If one washes the cavity with water, make sure the cavity is dried immediately. If water is left in the cavity for any length of time, the meat will spoil. This is very important. “To prevent bacterial growth, quickly cool the carcass to 35 – 40 degrees.

Here’s a good tip. “After cleaning the cavity, one can place ice or snow sealed in plastic storage bags and pack them in the cavity. Secure them in a place by tying the cavity shut with rope or cord,” it said.

“Keep the carcass out of direct sunlight and allow for adequate air circulation.” Finally, leave on the hide on when taking it from the field to one’s home or meat preparation place. This way the meat won’t dry out or get contaminated. Transport as soon as possible.

In the past, one has placed deer on different parts of vehicles in order to get them from the field to a destination. Penn State recommends one not tie the animals on the roofs, hoods or in the trunks. The key here is adequate circulation.

This should be the outdoorsman’s motto: “During processing, frequently clean one’s knife between cuts to avoid contaminating the meat. Wash one’s knife, hands, and cutting boards often with warm soapy water.”

- Paul J. Volkmann
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