Well I’m getting the garden in slowly but surely. <<<
As long as you get it in.
Think of all that free exercise.
No need to visit the gym.
Grandpa Ira made me a “one eyed mule”.
A plow, welded to the front portion of a bicycle.
Grab the handle bars, push down and forward and plow the field.
I have been known to plow lots of land, when I was mad.
Land that would never be planted, but good exercise and it gets the brain back in gear.
POSSUM LIVING
free EBOOK ~ How to live well with out a job and (almost) no money by DOLLY FREED .... this is a classic and well respected book
http://www.f4.ca/text/possumliving.htm
An excellent book on line, the link goes directly to it, hints, recipes and all kinds of subjects, written by a real person.
granny
Home Remedies
Around here everyone is a “herbalist,” it seems, and is chock full of lore as to what concoction to torture yourself with for any given ailment. Not to be outdone, here’s mine—all tried and true:
* Constipation—roughage; moonshine; run 3 miles
* Gas—moonshine
* Menstrual problems—tell the rotten SOB how rotten he is; moonshine
* Upset stomach—moonshine
[LOL, from the book in my last post.....]
The frame for this ‘Tule house’ would be fantastic for a planting of vines, would give enough shade to rest in, you could pick the grapes or beans or? from inside and outside, it is free branches and LOL, I like it.
granny
http://www.primitiveways.com/Tule%20house7.html
Photo of finished house:
http://www.primitiveways.com/index.html#anchor696518
Also instructions on making everything from scratch, knives, bows, rock hammers, even a Tule boat......things it does not hurt us to know and I always forget...
http://www.primitiveways.com/index.html#anchor696518
http://www.gutenberg.org/etext/4512
Gardening Without Irrigation: or without much, anyway by Steve Solomon
Help — Read online
Bibliographic Record [help] Creator Solomon, Steve
Title Gardening Without Irrigation: or without much, anyway
Language English
LoC Class SB: Agriculture: Plant culture
Subject Vegetable gardening — Northwest, Pacific
EText-No. 4512
Release Date 2003-10-01
Copyright Status Not copyrighted in the United States. If you live elsewhere check the laws of your country before downloading this ebook.
Download this ebook for free
An amazing page about building Solar Hot water heaters, plans, information and photos, also lots of links:
http://www.builditsolar.com/Projects/WaterHeating/water_heating.htm
Commercial page on wind power and other types:
SALSA CANNING RECIPE TOP
This is good, but a little tart due to the vinegar in it. My County Extension home economist says do not alter the recipe, since the time and pressure of processing is dependent on the acidity of the recipe. All in all, I think salsa is better fresh or frozen. Has anybody tried dehydrating all the ingredients, and then preparing a “mix” that can be reconstituted with water? Anyway, here ya go:
5 lb. tomatoes, peeled and chopped
2 lb. green chili, peeled and chopped
1 lb. onion, chopped
3 t. salt
1/2 t. pepper
1 c. vinegar
Combine all ingredients in a large kettle. Bring to a boil and simmer 10 minutes. Fill jars, leaving 1/2 in. headspace. Adjust lids and process in a boiling-water canner - pints 20 minutes, 25 minutes if you live above 6000 ft. altitude.
ODD GRAINS/ MAKE NOODLES
Here is my recipe for Noodles...
4 med eggs 4 half eggshells water
2 tsp. baking powder 1/2 tsp. salt
flour (can be white, wheat, amaranth, spelt, triticale, rice, bean,
etc.)
Mix eggs, water, baking powder and salt thoroughly. Add enough flour to form stiff dough. (I’m not saying how much flour, because different flours have different absorbency and will require different amounts. Just add til it “feels” like a stiff dough.) Roll out thin and cut into strips. Let dry. Drop into boiling chicken, ham, or beef broth. Stir lightly. Then cover and boil, without stirring, until tender (approx.. 10 minutes).
http://www.justpeace.org/nuggets11.htm
GREAT ZUCCHINI SALSA FOR CANNING TOP
Maria’s Zucchini Salsa
10 - 15 cups grated unpeeled zucchini ( about 3 - 5 medium zucchinis )
8 oz. jalapenos ( the first time I used canned jalapenos and it was mild, then I used about 3 jalapenos and it was a little spicier — you can add up to 16 oz. but that’s too spicy for me )
3 - 5 cups chopped onion ( about 4 medium onions )
Mix and refrigerate overnight. Use plastic gloves when handling jalapenos. (I didn’t and suffered — real hot, red hands all night long ) Rinse and drain the next day.
5 - 10 cups chopped tomatoes
5 cloves garlic
2 cups vinegar
1 1/2 cups brown sugar
1 gallon tomato sauce
1 tsp. cumin
1 1/2 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. dry mustard
1 TBSP chili powder
1 TBSP corn starch
2 TBSP cilantro ( coriander )
Simmer above ingredients together with the refrigerated mixture for about 1/2 hour. Process pints for 20 minutes or quarts for 45 minutes ( water bath ).Pressure canning, process pints at 10 lbs. for 15 minutes. Makes about 17 pints.
THERMOS COOKING TOP
Did you know you can save lots of energy by cooking many things in a thermos. I have cooked beans, wheat and rice in a thermos very successfully. Some beans require 2 heatings but most things only need the initial heating and more time than usual.
For more information and good instructions go to
http://kurtsaxon.com/foods06.html
SAVING MONEY WITH A THERMOS BOTTLE
Wheat and rice are the staple foods of billions and, if prepared my way, will fill you up, give you boundless energy; and cost next to nothing.
60 pounds of hard red winter wheat, the highest in protein, minerals and vitamins, averages $8.00 (240 breakfasts at 4 cents each). Brown rice, also higher in nutrition than white, costs $14.00 for 25 pounds. Also 200 servings since rice swells twice as large as wheat. These are bought in bulk at any feed and seed store.
I do not mean that wheat and rice, plain, is what I am asking you to live on. When is the last time you have eaten a potato plain? I am simply suggesting you process all your food in inexpensive, energy-saving ways and eat better than you ever have for less than $10.00 per week.
First the thermos. There are three kinds but only one is practical. Forget the cheap, plastic ones lined with Styrofoam. These might cook oatmeal and white rice but do not have the heat holding power you need. Silvered glass thermoses are fine, but a bump will break them. Also, since you are going to do actual cooking and will use a fork to remove the contents, they will not hold up.
The only practical cooking thermos is the Aladdin Stanley. It is lined with stainless steel, is well insulated and will keep steaming hot for up to 24 hours and holds a quart. It is also unbreakable, with a lifetime warranty. It costs $22.00 at Wal-Mart or can be ordered through any sporting goods store. It would save you its price in a few days. If you have a family, get two or three.
Most foods cook at 180 degrees or more. We are used to boiling, which is 212 degrees, and foods do cook faster, the higher the temperature. But if time is not important, cooking at a lower temperature is even better as most vitamins are not broken down. Thus, if you cook at a minimum heat, you save nutrition.
A great factor in thermos cooking is the saving in the cost of energy. Whereas it would take about two hours to cook whole-grain wheat or nearly an hour to cook brown rice. Thermos cookery takes only five minutes of actual fuel-burning to cook. So youÆll save as much in energy as you spend on the food. imagine the convenience of thermos cookery in camping, which would save on wood, weight of food carried, and no food odors to alert bears or raccoons.
Thermos cookery is also an advantage to anyone living where he is not allowed to cook. There are no cooking odors to tip off the landlord.
First, you need the thermos. Then you need a heat source. If you are in a non-cooking room, buy a cheap, one burner hot plate from your local Wal-Mart, Target, Sears etc. You will need a one quart saucepan. You will also need a special funnel to quickly pour the pan’s contents into the thermos, plus a spoon or fork to help the last of the food into the funnel.
To make the funnel, cut off the bottom four inches from a gallon plastic milk container. If you do not buy milk or cannot find an empty container, go to your nearest Laundromat. You will find in the trash receptacle, an empty gallon bleach bottle. Use that the same as the milk container but wash it until there is no more bleach odor.
The first step in thermos cookery is to fill the thermos with water up to the point reached by the stopper. Empty the water into the saucepan and make a scratch or other indelible mark at the water’s surface inside the saucepan. This will allow you to put just enough water in the saucepan, as too much will leave food out and too little will give you less cooking water.
Just to test how the cooker works, start with four ounces of wheat. You do not need to buy 60 pounds. You can buy two pounds from your health food store for about $.80 This would give you eight meals at 10 cents each. In the evening, put four ounces in your saucepan, plus a half-teaspoon of salt to prevent flatness, even if you intend to sweeten it. Fill to the mark with water. (If you have hot water, let the tap run until it is hottest. Tests have shown that less energy is used in using hot tap water than in boiling from cold.) Bring the contents to a rolling boil, stirring all the while. This will take from three to five minutes.
Then quickly, but carefully, swirl and pour the contents into the funnel and help any lagging matter from the pan to the funnel and into the thermos. Cap firmly but not tightly, shake and lay the thermos on its side, to keep the contents even.
Next morning open the thermos and pour its contents into the saucepan. With four ounces of dry wheat, you will now have at least 3/4 pound of cooked wheat and about a pint of vitamin and mineral enriched water. It has a pleasant taste. Drink it.
You can now put milk and sweetener on it or margarine, salt and pepper, etc. If you can eat the whole 3/4 of a pound, you will be surprised at how energetic you feel for the next several hours. An added bonus is its high fiber content.
Having tried the four ounce portion, you might next use eight ounces. This will absorb most of the water. It is unlikely that you could eat a pound and a half of cooked whole grain wheat. You can either divide it and eat the other half for supper or if you are a family man, make it the family breakfast food to replace the expensive brand. If you have children, get them into the act by fantasizing they are Rangers on a jungle patrol. For lunch, prepare a few ounces of hamburger or other meat chopped finely, plus chopped potatoes and other vegetables the night before. After breakfast, put these and the right amount of water in the saucepan and prepare as usual. At lunchtime you will have a quart of really delicious stew. Since nothing leaves the thermos in cooking, as contrasted to the flavor leaving stew cooking on the stove, you can understand the better tasting, higher vitamin content of thermos stew.
Lunch and possibly supper should not cost you more than 25 cents if you study the article on the dehydrator. Jerky and dried vegetable stew is good and costs little.
The brown rice dishes could also be either a main course or desert. Brown rice has a much greater swelling factor than wheat so four ounces of rice will pretty much fill the thermos. You can put vegetables and meat in it to cook or try a favorite of mine. It is four ounces of brown rice, 9 cents; one ounce of powdered milk, 10 cents in a large box; two ounces of raisins, 22 cents; one teaspoon of salt; some cinnamon and four saccharine tablets. Cook overnight. This is 46 cents for 1 1/2 pounds of desert.
With some experimenting, you can become an expert in thermos cookery. If you are single and live alone, you could, conceivably, eat nothing except what you cooked in a thermos. But if you are married, and especially if you have children, don’t push it. Even with the economy of this system, it’s not worth alienating your family. If your wife doesn’t like it, challenge her to make the food tastier and think up some thermos recipes. You might also tell her the advantages of thermos cookery.
For one thing, she would spend much less time in the kitchen. What with the expected brownouts, she could do all the cooking in five, ten, fifteen minutes, depending on how many thermos bottles she used. Another important factor is that, especially during the heat waves, the home would not suffer the added heat from the kitchen.
I noticed in I believe the Seventh Generation catalog something similar: it’s actually a slow cooker that works on the same principle. You boil the food.... then put it into the cooker. The cooker is non-electric and will keep the food hot up to 14 hours. I may get one to save on my use of propane for those long stewing things. I’ve also come to appreciate my 6 qt stainless steel pressure cooker for fast cooking....especially beans.
DEHYDRATING COOKED BEANS AND RICE TOP
By cooking and dehydrating beans and rice in advance, you can save time and energy when using them for a meal.
First I cook the rice or beans fully! Then I spread it on cookie sheets and dry it at about 200 degrees for about 4 or 5 hours. To test I put some dehydrated rice in cold water. Cold because I figured if it would rehydrate in cold it would do great with hot. It rehydrated great. So now, in soups, or just a dish, all I have to do is soak it in cold water, and add it to a dish I am warming. Also, if we do have more problems and work than we think it sure will be a lot quicker. And one more thing. It is crunchy and not all bad! My 17 year old son grabs a handful every time he passes the cookie sheet I’ve taken from the oven.
We also presently eat our dehydrated corn (with salt) just as it is. My husband has taken pinches of most everything (spinach, collards, pineapple (I have to hide), etc. and has eaten them dry. He said they are not bad at all and he could tolerate them. So, there you have it.
TOMATO GRAVY TOP
Put 2 tablespoons of oil, then 2 tablespoons of flour, stir in skillet until flour is a pale, pale brown. Gradually add milk, stirring constantly, until it’s the consistence of buttermilk. Stir and cook until gravy is covered in bubbles (boiling), add milk as needed to keep it from becoming too thick. Make SURE mixture is boiling when you slowly add about 4 tablespoons of canned tomatoes. (I like it with more tomatoes than that, myself). Add salt and pepper to taste, dash of sugar. Simmer on very low heat stirring constantly until gravy is thick and bubbly.
Webservant’s note: You can also make this with tomato sauce. I make it as above, only adding one small can tomato sauce in place of the canned tomatoes. It’s great over biscuits, and much less cholesterol then sausage or bacon.
STORING CHEESE WITHOUT REFRIGERATION TOP
Start with a good hard cheese (such as cheddar). Dip it in a salt water solution strong enough to float an egg and set it on a rack to dry in the open air. The next day, rub with salt and turn over and dry on rack. The third day repeat the salt rub again. After three days, you should be able to see the rind developing. If it feels dry and smooth, it is ready to wax. If not, rub the surface with a little salt and dry again. You can also add a little vinegar to the salt water to help retard mold. Before a cheese can be waxed, it must have developed a nice, dry rind. In should not have any cracks. When you are satisfied that the rind is dry and that there are no cracks in the cheese, you are ready to wax it. Melt enough paraffin to cover half the cheese when it is immersed. Use a double boiler and bring the paraffin (or cheese wax that you have obtained from a cheese making supply house) to no higher than 210*F. Use caution as paraffin if highly flammable. Make certain that your hands are clean. Hold the cheese in one hand and dip into the melted paraffin. Hold up to ten seconds. Remove from the paraffin and hold the cheese in your hand for up to two minutes or until the paraffin is firm. Dip the remaining half of the cheese following the same directions. You may also turn the cheese a quarter turn now and repeat the above process. Store in a cool place. As this cheese is stored, it will continue to develop it’s flavor (that’s what cheese does). Store in a cool dark place.
ANTIBIOTIC ALTERNATIVES {TOP}
For things to use as topical antibiotics, (that is, things to put on a cut or scrape), try the old favorites: rubbing alcohol, hydrogen peroxide, or even good old soap-and-water (Ivory soap is something that no bacteria every learned to live through, and the industrial detergents used in Joy dish soap are lethal to ‘em, too). Tincture of Green Soap, and Betadine are available for the truly paranoid.
http://www.justpeace.org/nuggets15.htm
DRIED VEGGIE AND MACARONI CASSEROLE {TOP}
As I think I’ve mentioned before, I’m on a y2k-diet this week, preparing meals without going to the grocery store, and using as little as possible from the refrigerator. Tonight it was macaroni and sauce made with zucchini and carrots that I had dried earlier, and dried onions that I bought at Sam’s.
First I reconstituted the zucchini, carrots, and onions, adding 1-1/2 cups boiling water to 1-1/2 cups of the dried veggies. Then I went and looked at some email, came back, started the macaroni cooking, and put the veggies in the cast iron skillet, together with garlic powder, chili powder, crushed red peppers, tomato sauce, cheese powder, a little olive oil, bouillon and brown gravy mix (which I am buying in large containers at Sam’s — it’s actually a good tasting brown gravy, and has no fat). By the time the macaroni was done, the sauce was ready, everything was mixed together, and all the carnivores in my household raved about how good it tasted, even though it had no meat (I used 1/4 cup cheese powder, and about 1/8 cup brown gravy mix, plus three bouillon cubes, 1 can tomato sauce, which made enough to sauce the cooked macaroni (I started with 2 cups dry macaroni).
I made garlic toast from Vienna bread I made yesterday, and had cake for dessert, also made yesterday.
++++++++++++++++++
OLIVE OIL/PARMESAN BREAD SPREAD {TOP}
First I mix some grated parmesan cheese, ground cayenne pepper, garlic and onion powder, and mixed Italian herbs. I add enough olive oil so that it clumps together (this is not very much oil). Then I spread it on crackers, bread, or sprinkle it on top of pasta. Most people kind of sniff at it at first, but once they try it, they don’t even want butter. I usually use fat-free parmesan cheese, as I can’t particularly tell the difference between regular parmesan and the fat free (this is the only cheese for which this is true).
GARDENING 101
An extensive discussion of the tools and supplies required to successfully grow all of the food you need.
If you want to eat tomorrow, take care of your garden today.
Seeds, glorious seeds, what a gift of nature. We are trusted with these wonderful packages and if we take good care of them they reward us many times over. It is not enough to just throw the seeds on the ground and hope they will provide you with a bountiful harvest. We first have to tend to their needs before they will tend to ours. Gardening these days is integrated into the modern system. We have rototillers, city water, processed fertilizers (even the steer manure comes in a bag). What happens to our garden should this modern supply line go dry?
What items will you need to sustain your garden that is going to sustain you?
Seeds are your first concern, but what are the best kind to use? Hybrid or F1 and F2 are the fancy modern heavy producer, bug resistant, disease resistant varieties. But these seeds have a fatal flaw. They are sometimes sterile. I would like to quote Marc Rogers who has written a definitive book on the topic of saving seeds.
“What About Hybrids?
Home gardeners are generally advised not to save seeds from hybrid crops. The offspring of hybrid plants, especially corn, are sometimes sterile. When they do bear fertile seed, that seed will produce plants unlike the parent plant. The product of a cross between hybrid plants often reverts to resemble one of its ancestors. Since the reason for growing hybrid seed is usually the exceptional vigor to be found in the first generation after the cross, there would be little to gain from breeding hybrids back in the direction of their parent and grand parent plants. There’s certainly no harm in saving hybrid seed, though. If you like to experiment, go ahead and plant those seeds. Don’t expect great things of this second generation, but keep your eyes open and you might grow something you would enjoy. You shouldn’t depend on seed saved from a hybrid crop though, if you want to be sure of harvesting what you need next year.” Saving Seeds: The gardener’s guide to growing and storing vegetable and flower seeds by Marc Rogers
This is where the over looked open-pollinated seeds come into the picture. These “old-fashioned” seeds have been in planted in garden for hundreds of years. In books dating back to the 1800’s you can find references to these plants. These seeds fed our grandparents and great grandparents. They probably saved seeds from their plants and carefully stored them away for the next growing season. I’ll bet when a youngin’ moved out of the family house they to took some seeds to start their own garden. These open pollinated or non hybrid seeds are the seeds that will feed our families, the seeds we will save for the next growing season. These seeds are our life line. Now, we need to have the supplies and tools necessary to take care of these precious gifts.
In most areas of the county, gardens need some help to continue to produce top quality and large quantities of food. The soil needs nutrients to nourish the plants, the weeds need controlling, the pests need eradicated and the plants need water, and, thank goodness Mother Nature has already provided the sun light. To take care of the basic needs of a garden you will need tools, chemicals; natural or man made, fertilizer; natural or man made, and a strong back. I am an organic grower, the thought of using pesticides on my garden is hard to fathom. Now, if my garden fails me because I didn’t control the bugs, I just run to the store and buy some food. In a situation where I am dependent on my garden to feed my family, I may need some extra help, I will need to decide whether or not to hold to my no pesticide principles or keep the garden producing.
I had a situation pop up this year in my garden. I had a population of Harlequin Bugs (squash bugs) show up in the garden on my pumpkins. They moved to my summer squash and my winter squash. They can give the plant a disease that can kill the plant. It would be slim pickin’s this winter if I lost all of my winter squash and summer squash to this bug. And the bad part is they will winter over in my garden so I will have these bugs again. I went out every evening and looked for eggs but I missed some and my pumpkins started to die. I had 4 vines and lost 3. I finally broke down and got some Malathion and sprayed the bugs. I have never used a pesticide in my garden before and hope I never have to again but if I hadn’t stopped these squash bugs we wouldn’t have any squash to pack away this fall. This left me with a very uneasy feeling down deep in the pit of my stomach. If it had been the year 2000 and I couldn’t buy any pesticides, I may have starved my children. The Harlequin Bug is only one of the pests that can attack the garden. I will keep some pesticides on hand to use if I have to.
I immediately took the infested pumpkin plants out of the garden and burned them. It is really important to keep the garden and surrounding area free from weeds and piles of vegetation. These piles and weeds are a breeding ground for pests. Also clean up the garden as soon as you can in the fall. This will keep some of the pests from wintering over.
If I need to control a pest, I will start with the mildest organic or home-made pesticide but if I need to gain control to keep the garden producing I will use a few pesticides to get control. With the pest population being controlled with pesticides, the absence of pesticide will create a surge in the pest population for a few years. If the big farms are shut down, there may be more pests for a few years until the population of beneficial insects can catch up. Rodent control is going to be another threat to our stored food. Get the supplies you need incase you are inundated with rodents.
Water
There is a chance that you may not have much water for your garden. Water collection and conservation measures may be needed. I would not rely on city water for my garden. If you are on a private well and can get the water to the surface without electricity, you will probably be fine. If not, here are some ways to get and conserve water. First, get several rain barrels to save the water from your roof. Or you can run the water from your roof into a cistern or tank buried in the ground.
Gray water from the house can be used to water the garden. This includes any water from the house except dirty toilet water and sink and washer machine water with harsh soaps. Bath water and dish water with mild soap residue can be used on the garden.
To conserve water in the garden, water in the cool of the morning or evening to minimize evaporation. Also mulch the ground heavily with hay, straw, sawdust or grass clippings to keep the water from evaporating. A good layer of mulch 2 to 3 inches thick can reduce your watering in half. Also the more organic material you have in the garden the better your soil will hold moisture.
Tools: Essential to the garden without power will be hand tools such as a shovel This I think is the most important tool and you should have two. A spare just in case it breaks but most important, for someone else to use to help with the work. Children need to learn gardening skills. Hands on is the best way. They will watch the plants closely if they help plant and care for them they will be immensely proud when their tomato is served for dinner. e
extra shovel handles — Grab a few extra handles just incase one breaks
hoes — A couple of hoes will help you get those weeds that are using up the water and nutrients you plants need. Try to get a regular hoe and a stirrup hoe.
rakes — You should have a leaf rake and a regular rake.
spade, hand held This is a must for planting seedlings.
hoses Have enough to reach the garden and back to the spigot. Some people will be on well water or gravity feed and will still have water if the power fails.
sprayers — Two sprayers one for pesticides and one for herbicides. It is very important not to mix you pesticides (to kill bugs) and herbicides (to kill weeds) in the same sprayer. If the pesticides get on the weeds it doesn’t turn out to bad but if the herbicides end up on your garden, it is probably the end of your garden!
water can — If the water system should fail you will need a water can to carry water to the garden. A 2 to 3 gallon can is plenty big enough if you have to carry it any distance. A one gallon can will cause you to make many trips. Use that wagon you got for the kids many years ago. rain barrel Get a big trash can and place it under the rain spout of your house. This will supply you with water for the garden and you, if you need it. If you are going to drink the water it will need to be boiled.
gloves — A stash of gloves will save you many blisters. Have both leather and cotton gloves. A few extra pairs for the kids will help also. scissors Keep the garden trimmed up. This will keep the pest population down.
pruners — Use for anything to big for the scissors.
pots-plastic, clay and peat — Most of you will want to start some of your garden plants in the house. Tomatoes, cabbage, peppers and related plant families will do great in reusable clay or plastic pots. Two or three inch pots will be the best size for seedlings. If you are going to reuse pots, sterilize them first. Scald in boiling water or use a mild Clorox solution. For plants in the squash, melon and cucumber families, these plants can be started indoors but need a biodegradable pot such as peat or newspaper. They have a root system that doesn’t tolerate being disturbed. For these plants use a 3 or 4 inch pot, plant 3 to 5 seeds in each pot and plant the whole pot (poke a few holes in it with a pencil). This is called a hill.
potting soil — Sterile potting soil is critical for some seeds to sprout. Tomatoes and peppers do best in sterile soil. Stock up on some from a nursery, keep it dry to keep the pathogens and diseases out of it. If you have no potting soil you can cook your garden soil to sterilize it. Twenty minutes at 350F will do.
compost — The garden soil will need to be fed. You can use compost or commercial fertilizer. Stock up on one or the other. Compost can be made on your place from scraps, weeds and grass clippings. Rodale press has a great book on composting it is called: The Rodale Guide To Composting, by Jerry Minnich and Marjorie Hunt. With a good compost heap you can sustain your garden forever. (It reminds me of having a sour dough starter to take care of).
fertilizer: — organic or chemical There are organic fertilizers and chemical ones. Most of the chemical fertilizers are elements that are mined out of the ground and refined. This throws them out of the natural fertilizer category. The plants can change natural or chemical fertilizers into plant substances so you can pick either product the plants don’t really care. Chemical is usually cheaper but is dangerous around little kids and pets. The chemicals fertilizers can destroy kidneys if to much is ingested. Read the bags to figure out how much you will need for the size or garden you are growing. If you use a fertilizer with to high of nitrogen you will get big green plants and no fruit. Read the label to be sure the fertilizer is for gardens. When fertilizing tomatoes, get the fertilizer made specially for tomatoes. This will be good for peppers and strawberries too. If you get a fertilizer that is for ornamental flowers only it may have trace elements like Molybdenum that is toxic to us. Be sure the fertilizer is labeled for gardens. I prefer an organic fertilizer, that comes in bags or use compost. I don’t recommend fertilizer straight from the back end of the cow or any other animal until it has been composted. The composting helps to remove the salt that can burn your plants. If you have to use straight fertilizer right out of a critter use one that is pellet shaped, like rabbit or goat, these are not as “hot”. Any manure that goes splat is hotter than the kind that rolls.
Epsom salts — This is the perfect additive for tomato plants. It helps keep the plant blooming and the fruit firm. Use 1/4 cup per tomato plant per season.
pesticides: — chemical, organic and home made Southern gardeners beware. If the system fails and farmers can’t get their usual amount of pest control you might end up with an epidemic proportion of pests for a few years. Have something on hand. I don’t like to use it either but it is better than starving. Check with local growers to see which pests are in your area. The local Ag department can help also. Organic and home made pesticides work wonders and are safer and cheaper. See list of home made pesticides at the end of this report.
plastic — A layer of plastic can extend your growing season and will make any spot under plastic a zone warmer. You need to get the good plastic. Have the local greenhouse get you a greenhouse film with UV inhibitors in it. The UV inhibitors will keep the plastic good for 4 to 5 years. If you have the lumber yard get your plastic, it will more than likely not have UV inhibitors and will last only 1 year. Pay more and get the good stuff.
burlap — I use burlap to cover the plants when we first bring them out of the house and to the garden. I leave it over the plants for 7 to 10 days until they are hardened off and can handle the wind and sun. Local craft stores have burlap by the yard, it is fairly inexpensive.
alcohol Isopropyl — Alcohol is a great pesticide and cleaner. Use for aphids, mealybugs, scale, thrips and whitefly control. Mix ½ cup Isopropyl alcohol (70%) with 1 cup water and spray on leaves and pests. Alcohol can burn the leaves of certain plants. African Violets and apple trees are sensitive to alcohol sprays. Test a few leaves on your plant before you spray the whole plant.
salt — Common table salt can be used for an herbicide, to kill unwanted weeds. Mix 1/4 cup salt with a quart of boiling water and pour over weeds. Don’t use this where you are going to grow plants, the salt content of the soil can get to high. Also you can pickle the weeds. Use 1/4 cup vinegar, 2 t salt and 1 quart of water. Mist onto weeds in the heat of the day.
card board — Earwigs like dark, tight places to hide in during the day. Lay some corrugated cardboard out in the garden where you have had earwig damage. The earwigs will climb into the cardboard to hide during the day. Collect the cardboard and burn it. wire This can be used to make tomato cages and other supports in the garden.
twine — This can be used to tie up your plants, or keep the dog out. tomato cages Most tomato plants need some kind of support to keep the fruit off of the ground.
blankets/ row cover — In cold climates it is important to be able to cover the plants when that last late frost come by in the spring or an early frost in the fall. Plastic is a good cover as long as it doesn’t touch the plants. Fabric is better. Your local nursery will have row covers and frost blankets made for the garden. The one that we sell at our nursery is called N-Sulate and it is made by DeWitt.
shade cloth — This can be used to keep the bugs off of your plants in the summer. Get the type with the least amount of shade. They come in 25%, 33% or 50% shade. The higher the % the more shade it makes. Local nurseries can get shade cloth for you.
tires — I use old tires hold heat in around the plants in the spring. It also stops some of the wind and you can put a board over the top of them at night if it is still freezing.
wall-o-water — This is another great product for keeping the frost off of your plants. I use them in the spring for the tomatoes and peppers. It is a great way to get an early crop. It will protect your plants down to 17F. Local nurseries carry them . Also get a repair kit, they tend to leak after the 1st year. It is best to take them off the plants when the night temperatures stay up around 50F. Store them out of direct sunlight so they will last longer.
rain barrel — If the only water you get for the garden is from rain you will want a barrel at each corner of the house.
wood — Use this to make temporary covers for the plants at night. Also can be used to create shade for the plants when they are first set out. nails For building supports and to feed iron deficient plants.
ammonia — used for pest control.
newspapers — Newspapers are great for mulch in the garden and for making
paper pots for your squash transplants.
mouse traps — To keep down rodent populations and to keep the cat from digging in the garden. Set traps out where you don’t want the cat or dog.
Here are some home made recipes that use house hold items to control the garden pests, and some other great garden tips.
Bees or Wasps in the House — Spray the insect with hair spray. The spray will stiffen their wings and they will plummet to their death.
Black Flies or Gnats — Water soil with a mix of 1 teaspoon of ammonia and 1 quart of water. Do this every 3 days for 3 weeks.
Alcohol Sprays — Use for aphids, mealybugs, scale, thrips and whitefly control. Mix ½ cup Isopropyl alcohol (70%) with 1 cup water and spray on leaves and pests. Alcohol can burn the leaves of certain plants. African Violets and Apple trees are sensitive to alcohol sprays. Test a few leaves on your plant before you spray the whole plant.
Caterpillar Deterrent Citrus Spray — Caterpillars don’t like the taste of citrus, it’s bitter chemicals run the caterpillars off. To make a citrus spray, grind up the rinds and seeds of any citrus fruit. Soak over night in 2 cups of water. Strain out the pulp, add 2 t liquid soap to mix. Spray on plants.
Garlic Oil Spray — Use for control over aphids, cabbage loopers, earwigs, June bugs, leafhoppers, squash bugs, and whiteflies. Mince 1 bulb garlic , soak in 2 t mineral oil for 24 hours, mix 1 pint of water with 1 T liquid soap , add garlic mix to water and soap , Mix throughly . Strain out garlic and place into a jar for storage . Use 1 to 2 T garlic oil mix to 2 cups water. Spray plants covering all leaf surfaces.
Fire Place Ashes — Use wood ashes from your fire place to control any soft bodied bug such as pear slugs and regular slugs. Sprinkle the powder where ever these creatures travel. The powder dehydrates the slugs and they die.
Low-fat milk For Aphids — To control aphids apply nonfat dried milk, mixed according to the box, onto the leaves of your plants. The aphids get stuck in the milky residue and perish.
Slug Terminator — Spray slugs with a mix of 1 part vinegar and 1 part water to terminate your slugs. Mix vinegar and water into a trigger sprayer and spray directly onto the slug. They will die almost immediately. Also spray the ground around your plants and any hidden slugs will come out of the sprayed soil and die.
Drunken Slug — Set a shallow pan of beer (the darker the better) out into the garden where the slugs hang out. They can not resist the taste of beer and crawl in and drown.
Slug trap — Use a plastic pop bottle to catch slugs. Remove the lid, cut the pop bottle just below the curve of the neck all the way around. Invert the neck piece and staple it inside of the main piece. Throw in some slug bait or some beer and set in the garden where the slugs are doing the damage. The slugs can crawl in but don’t crawl out.
Slug Stopper — Sprinkle a ring of moth crystals around the base of your plants to keep the slugs from eating your plants. The slugs as well as cats, dogs and raccoons will stay away from these plants.
Weather Forecasting Crickets— You can tell the outside temperature in Fahrenheit by counting the number of chirps made by a cricket in 14 seconds then add 40 to it.
Earwig Catcher — Earwigs like dark, tight places to hide in during the day. Lay some corrugated cardboard out in the garden where you have had earwig damage. The earwigs will climb into the cardboard to hide during the day. Collect the cardboard and burn it.
Codling Moth Broth — To catch codling moths, use a mixture of 2 parts vinegar and one part molasses. Place this mixture in a tin can and hang it in the apple tree. Clean out the moths and place more mix in the can when needed.
Fly Catcher — To catch flies, place a piece of meat in a jar. Using a quart jar, place a small piece of meat and ½ inch of water into the jar. Punch a few holes big enough for the flies to crawl in, into the lid of the jar. Screw on the lid and set in a good fly location. When the fly crawls in, it can’t get out. Clean out the jar when the smell gets to strong or it gets full of flies.
Yellow Sticky Traps — To catch white flies, gnats and aphids use STP motor oil treatment or honey. Smear motor oil treatment or honey onto bright yellow plastic and place it amongst your plants with bugs. When the plastic gets full of bugs, wipe them off and reapply STP motor oil treatment or honey and set the trap out again.
How to Get the Skunk Smell off of Your Dog — 1 quart 3% Hydrogen Peroxide , 1/4 cup baking soda , 2 teaspoons baby shampoo, Mix up solution. Thoroughly wet dog and shampoo in. Let sit for 5 minutes then rinse. Be sure not to get the solution in the dogs eyes. The percentage of Hydrogen Peroxide is not strong enough to bleach the dogs hair.
Protect Your Grapes from the Birds —,Just before your grapes ripen when the birds start to get into them protect your crop with plastic grocery bags. Punch each bag full of air holes. Slip a bag around each bundle of grapes and staple to hold bag in place.
Spank Your Fruit Trees — For more fruit production, take a rolled up newspaper and spank the day lights out of the trunk of your fruit trees. This action loosens the cambium layer and more sap will flow up to the tree producing more fruit. This is for more fruit the following year.
Mini Greenhouses — When you first place your seedlings out you will want to protect them from to much wind, sun or frost. A gallon milk jug with the bottom cut out and the lid off is the perfect mini green house for setting out your plants. If it is going to frost, just put the lid on for the night. If the jug keep blowing off, cut off the top of the handle. Next run a stick through the handle, this will secure the jug to the stick. Push the stick down into the ground to anchor it. The wind will not pick it up now.
Mini Shade House — When first setting out seedling the can be wind burned or sunburned. To help the acclimate your plants to the great outdoors you can protect them with a mini shade house. Cut out a 18 inch by 24 inch piece of woven fence material, being sure to leave the extra wire that sticks out when you cut it. Bend it into the shape of an arch. Cut a piece of burlap 20 inches by 26 inches. Hook the burlap over the ends of the fence material. Set the whole unit over your transplanted seedlings. Leave this over them for a week to harden off your plants. This is great for working people because you never build up heat under this covering so you don’t have to take it off during the day if the sun shines to hot.
Dress up Your Garden —Use old panty hose for tying up your plants. The panty hose are strong and will not cut into the tender stems. Another use for old panty hose is to place them over the heads of your cabbage. As your cabbage grows the panty hose will stretch.
Canned Corn — To keep birds and squirrels from eating your corn, place aluminum pop or beer cans on your corn ear. Prepare the cans by cutting off the tab end. Next punch air holes all the way around the can. When you see birds or squirrels getting into your corn, slip a can over each ear until it is ripe.
Eggshell Planters —Eggshells make great plant starters. When you crack your egg, just take
off the tip of one end. Rinse out the shell and poke a small drain hole into the bottom of the shell while it is still wet. Fill shell 3/4 full of potting soil and plant seeds. When it is time to plant out just crush the egg shell and plant into the ground. The egg shell adds lime to help feed the soil and plant.
Mildew on Your Peonies — Sprinkle your peonies with cinnamon to stop molds and fungi. Tokyo researchers have found that fungi will not grow in the presence of cinnamon.
Clothespin for Roses — To avoid being stuck when working with roses, use a spring type clothes pin to hold the stem instead of your fingers.
Baking Soda Spray — Use baking soda to control fungal diseases, especially black spot on roses. Dissolve 1 t baking soda in 1 quart of water, add 1 t liquid soap. Spray entire leaf surfaces of plants every 3 days for 21 days. Reapply after every rain.
No Room for a Garden? — If you want to grow a tomato plant or a cucumber plant and you have no room. Get a bale of straw, poke some holes in it and pour compost into the holes. Plant your vegetables right into the bale. Water when needed. The decomposing bale will feed your vegetables all season.
Soak Your Feet or Feed Your Tomatoes — Epsom salt is great for getting your tomato plants to produce large crops of tomatoes. It also helps to prevent blossom end rot. Use 1/4 cup around the base of each tomato plant every year. Sowing of Small Seeds
Season salt or spice shakers are great to use to sow small seeds. — Place your tiny seeds in the shakers with some fine sand and shake away. The sand helps to evenly distribute your seeds so they don’t end up in one pile.
Quick Sprout Carrots — Soak your carrot seeds in a glass of warm water for 24 hours. Drain off water and place carrot seeds evenly on several wet paper towels. About ½ inches apart. Layer the paper towels in a glass baking dish. Place a sheet of plastic wrap between the layers. Cover the whole dish with plastic wrap. Place in a warm location for about a week. When you start to see little white sprout coming out of the end of the carrot seed it is time to plant them. Place the paper towel in the garden row. Cover lightly with soil and water lightly. Your carrots should be up in a few days.
Rid Your Sidewalks of Weeds and Grass — To kill weeds and grass in unwanted places such as the cracks in your side walks, pour boiling salt water directly onto the weeds or grass for an instant kill.
Hammer Those Tough Weeds — For those hard to pull weeds, hook them with the claw end of a hammer and pull.
Pickle Those Weeds — To kill weeds in areas that you don’t plan to plant anything you can use a solution of vinegar and salt. 1/4 cup vinegar , 2 t salt , 1 quart water , Spray weed until soaked. Heat of the day is best.
Fizzy Bubbles — To clean the dirt and stains out of the crevices and cracks of your hands. Drop two denture tables into 2 cups of warm water. Soak your hands for 15 to 20 minutes. It will also remove the dirt from under your nails and will also soften your hands.
I invite you to use this guide as a first step in developing you own garden survival list. Mentally walk through the garden season and list all of the items you use. If any of them are “modern appliances” you will need to think of a man powered replacement or back up system. Contact your local county extension agent and find out what pests lurk in your neck of the woods. Get the supplies you will need to eradicate the pests that will plague your garden. Find a gardener to buddy up with. There should be several experienced gardeners in your area. Go ask them some questions. Find out when they plant, what they plant, what pests they deal with, what kind of fertilizer they use, be sure to take notes. Most gardeners love to talk about their gardens. Go to the library and find some books on gardening. The ones you like have the book store order for you. Fore thought and preparation is the key. It is very possible for us to feed our families from our gardens. Generations before us have done it, so can we!
VIENNA BREAD {TOP}
Vienna bread is an oval loaf, with a chewy crust (plus I sprinkled a lot of sesame seeds on). I found the recipe in the Pillsbury Complete Book of Baking, which I bought in mint condition at a garage sale a few weeks ago for a buck.
Ingredients:
3 tablespoons yeast
1 cup warm water
5-1/2 to 6 cups all purpose flour
3 tablespoons sugar
1 cup milk (I used reconstituted nonfat dried milk)
2 tablespoons oil (I used olive)
2 teaspoons salt (I omitted this and they taste great)
1 egg white, slightly beaten
sesame seeds
I put one of the tablespoons of sugar in the cup of warm water in a large bowl, sprinkle the yeast over the top of the water so the buds moisten and then let this sit for five minutes, so the yeast blooms (bubbles up and gets foamy). Stir in two cups of flour and the rest of the sugar. Cover and let this rise in a warm place for one hour. It rises up and looks a little like a sponge.
In a saucepan, heat the milk and oil until warm (105 to 115 degrees) (note that this is not anywhere near boiling hot). Add the warm liquid to the flour mixture (after it has risen once). Add salt (if desired) and 2-1/2 to 2-3/4 cups flour, a little at a time, stirring it so it mixes, and eventually pulls cleanly away from the sides of the bowl.
Turn this out onto a floured surface, and knead in 1 to 1-1/4 cups flour until the dough is smooth and elastic (8 to 10 minutes, I usually say the Lord’s Prayer and the Hail Mary during this, it really is a nice prayer time, the prayers spoken aloud become a rhythm for the kneading). Place this dough in a greased bowl, cover and let rise in a warm place until double in size, 1 to 1-1/4 hours. Punch down the dough. Cover, let rise a second time (actually, this is the third rising if you count the initial sponge rising) until double in size, another 50 to 60 minutes.
Generously grease a large cookie sheet. Punch down the dough several times so that the air bubbles are gone. Divide the dough into two parts, roll them into balls (as I roll, I usually fold the side under, in a maneuver that is kind of like turning it inside out, it’s kind of hard to describe in words, but you want a nice round ball of dough, however you get it that way). Place the round balls of dough well apart on the greased cookie sheet, and cut five deep slits on the tops of the loaves. Cover, let rise in a warm place until doubled in size, about 30 to 40 minutes.
Pre-heat the oven to 350 degrees. Uncover the dough. Lightly brush the tops and sides of the loaves with beaten egg white, sprinkle generously with sesame seed. Bake 40 to 50 minutes or until the loaves sound hollow when lightly tapped. Immediately remove them from the cookie sheet, cool on wire racks. Always let bread cool at least 20 minutes before slicing. Resist the temptation to immediately tear into it, even though it smells wonderful. High altitude instructions: no change.
[I did not test these links]
SOLAR COOKING {TOP}
>If using *little* fuel is good, using *no* fuel is best.
>Check this out: Numerous plans for solar cookers and water pasteurizers, using cheap handy materials: cardboard boxes, black paint, aluminum foil, glass or plastic film. It is claimed that these will work even in winter, even on overcast days -—although the amount of time taken to heat up, of course, varies with the amount of sunshine and the ambient temperatures.
>http://www.accessone.com/~sbcn
http://www.eden.com/~solar/solarchf.html
http://www-leland.stanford.edu/group/syesp/activities/projects/engineer/physics.html
http://www.bhip.com/news/28solar.htm
http://www.oxygengroup.com/Earthwatch/Kammen/kammen.html
http://www.solarenergie.com/kocher/solarkocher.html
NEWSPAPER LOGS {TOP}
Try rolling them, tie them with binder twine, and then soak them. If you have an old wash tub, place them on end in the tub to dry—which will take a long time, on the order of two or three months is done properly...so start now. Don’t worry about toxic gases, if there are any they will go up the flue along with a lot of the heat. If used in a wood stove, no problem, up the flue also. Fireplaces are another story. Make sure the chimney draws properly—and throw in a soft drink can every so often to help keep the creosote out of the flue (make sure it gets thoroughly burned up by the fire).
And if you put just a little nitrogen fertilizer in the water before soaking the rolled papers, they burn even better. There is a handy, dandy device sometimes sold at hardware stores that is made for rolling newspapers. The device has a split shank on a handle that makes it easier to start the roll. Newspapers being what they are, it makes it better if you reverse the folded edge from one side to the other as you roll them. Done it for years...works well.
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PUT YOUR PROPANE TANK DOWNHILL FROM THE HOUSE {TOP}
Check with your local propane supplier about the expenses involved with using a 500 gallon tank which should, (should that is) see one through a long cold spell. If you have the supplier provide the tank, installation, and service the price then becomes more reasonable and definitely safer than storing propane in the house. A very small leak in a tank valve can cause a rather large explosion!!! Inside is disaster, outside is not the problem since the propane dissipates in the outside air. Just make sure the tank is downhill somewhat from your house so that any leaking propane does not flow under a door.
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Pinecone Firestarters {TOP}
Materials
Medium-size pinecones
water
Double boiler
Knife
Paraffin
Old saucepan or large tin can
newspaper
red or green crayon (optional)
old muffin tin
scissors
candle wicking or heavy cord.
1. select cones that will fit in muffin cups, if cones are still partially closed, they can be made to open completely by baking them on a old cookie sheet at 200 degrees for 30 minutes.
2. Put water in bottom of a double boiler and bring to a boil; reduce heat to a simmer. With a knife grate paraffin into a old saucepan and set inside the top of double boiler.
3. When the paraffin has melted, dip each pinecone to coat completely. Remove and cool on paper.
4. melt more paraffin as needed. When all the cones have been dipped, add red or green crayon to the melted wax to tint.
5. Pour melted paraffin ½ inch deep into each of the muffin cups. Cut wicking or cord into 2 inch lengths. Place one wick in each cup, placing it to one side with at least an inch extending above the paraffin.
6. Allow paraffin to partially harden, then press a pinecone into each cup, let harden completely. Run hot water into the sink and dip the bottom of the muffin pan into it to loosen the starters, lift each one out. Use to start a fire in your fire place.
DANDELION OMELETS {TOP}
If your area has a large number of dandelions, you can make dandelion omelettes. Pick the buds when they are still very hard and have not opened at all (otherwise, they will be bitter). Fry them in oil for about a minute, then add to the omelette. You can also use the very young leaves (see above) for salad. You can also make dandelion wine, but I have no idea how.
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WITCH HAZEL {TOP}
>>Witch hazel water extract can be made by boiling leaves, bark, and twigs of the witch hazel plant (Hamamelis virginiana), and straining the resultant “brew.” An alcohol extract can be made by putting leaves and twigs in a glass) bottle of rubbing alcohol.
>>
>>The best time of year to make witch-hazel extract is in the late fall, when the leaves have fallen and the tree is in bloom (obviously, you have to do without leaves at this time of year), but nearly any season should work moderately well. Avoid the spring if you can, since the sap will be rising, and the resultant extracts will be pretty gummy.
My witch hazel tree actually still has leaves on it, though most are withered, some still a supple yellow. Is it the withered leaves I should brew? There are no blooms, but there are tiny three-budded growths - do they and any blooms also get thrown into the pot?
[jw] No problem. I wouldn’t use any shriveled up leaves. Next spring, you might gather some new leaves and dry them for later use, but for what you want now, just use the twigs & buds. Blooms are probably OK if they fall in, but if I were doing it, I’d just use twigs in the winter.
>
What is the benefit of the alcohol extract?
[jw] Alcohol extract can be very drying. There are times when you want to make sure that you have a drying and sterilizing effect in addition to an astringent. Seborrhea, for instance, or if you have a weeping sore that you’d like to clean up and dry out. Don’t over do it, however. Alcohol can introduce new irritations. In addition, alcohol extracts usually produce a somewhat different (usually stronger, but definitely containing other compounds and in different ratios) medication than water extracts.
>I also got the following from
http://www.deancoleman.com/septoct98.htm#Witch hazel
Boil one teaspoon of powdered leaves or twigs per cup of water for ten minutes. Strain and cool. Apply the solution directly or mix it into an ointment.
>[jw] Dean’s recipe sounds pretty good. I tend to be a pretty sloppy cook, so I do things like, “throw a good bit of powdered leaves or twigs into a saucepan of water.” His amounts seem right on the money, and if you follow his directions, you won’t go very wrong.
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FIDDLEHEAD FERNS {TOP}
Fiddleheads are picked very young while they are still tightly furled, then steamed like any vegetable. Yum.
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HERBAL FLU REMEDY {TOP}
Hi everyone: After one of my children became ill this week-end and “begged” me to make my “anti-flu” medicine, I thought I would pass it along to all of you. It is an herbal remedy that I have been making for at least thirty years and the children all grew up drinking it. (It will take some getting used to). It is a sure winner when you get used to it. Personally, we all have grown to love the taste of this cure and when we are coming down with something, we “crave” this remedy. Remember that this is very strong “stuff”. I gave it to my young children - starting them around 2 years old. It is very “hot” going down, but it is a wonder medicine according to my family. You will have everything on hand and the Preparation lasts indefinitely. Anti-Flu Preparation 2 teaspoons cayenne pepper 1 ½ teaspoons sea salt, or common salt 1 cup water 1 cup apple cider vinegar I place the pepper, salt, water, and vinegar in a 1 quart canning jar and shake very well, and heat it in the microwave for approximately 1 minute. If we won’t have electricity or a microwave, just heat it over direct heat. Most adults are able to take between a teaspoon to a tablespoon every half hour. We take a tablespoon every 20 minutes for three doses and then every couple of hours after this until we begin to feel better. This works great for a “sore throat gargle”. Remember if my measurements are too strong for some of you, you can dilute it with more water. If you have any questions just let me know. “May Jesus Keep You Strong and Your Crosses Light.” Bernadette
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BROWNED FLOUR: A SOLUTION FOR DIAPER RASH {TOP}
The Desitin I assume is for diaper rash. My mom had a better remedy for diaper rash. Believe it or not browned flour. Yep. No kidding.
Take a dry skillet. Heat it up pretty warm. Sprinkle a cup or so of flour into the hot skillet. Stir quickly and constantly ‘till all the flour is a medium to dark brown. Sprinkle on the rash AFTER IT COOLS . I swear you won’t believe how good it works.
A Second Testimony
If you had written this just a month ago, I would have been extremely skeptical, but we’ve had experience with this in the interim. Just a few weeks ago, my ten year old daughter broke out in the most terrible rash all over her face; red, scabby, oozing sores. We were so concerned that she would have permanent scars. It was unclear what the source was as she hadn’t been near poison oak or poison ivy, but it was really terrible! She itched terribly and was so self-conscious. Friends at church were praying for her, and the children kept asking her what had happened to her face. Well, we used homeopathics, herbs, and allopathic meds both internally and externally— all with very little result.
One morning we were in a local thrift shop and the owner, whom I had never seen before, took a look at her and said, “burnt flour!”. I had no idea what she meant and she explained that she was one of twelve children and her mother had always used burned flour for all rashes and skin lesions. I was extremely skeptical as I couldn’t imagine what the healing mechanism might be, but I was willing to try it since it certainly seemed as though it couldn’t hurt. She instructed us to make it just as you have said, but she said that though her mother used it dry for diaper rash, that we should add enough water to make a smooth paste, be sure it was cool, and then apply it. We followed her instructions, left it on an hour or so, and when it was washed off, my daughter looked better than she had for a week! It was just miraculous! Most of the red was gone, the sores were drying up, and she no longer itched. We left the next dose on all night and by the next morning, she looked almost normal. It’s been several weeks now and thank heavens, there are no marks or scars left and we are so thankful that the woman was kind enough to share with us.
So, thanks so much for sharing your information with us. I’ll bet it’s new info. to most of us and will be a real blessing both now and with y2k.
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SOURDOUGH BREAD IN DUTCH OVEN TOP
Step 1: Culture prep
1) Remove culture from refrigerator.
2) Add 1/2 cup of white flour and 1/2 cup warm water to the culture jar and mix briefly. Total mixture =about 2 1/4 cups. It need not be lump free.
3) Proof at 85 deg. F. for about 6 to 12 hours until actively fermenting (as shown by bubbles on the surface). Always use plastic or glass or ceramic utensils and bowls with sourdough—— not metal.
Step 2 The First Proof
1) Mix all of the active culture with 3 cups of white flour and 2 cups of warm water in a 4 quart mixing bowl. It need not be lump free.
2) Proof at 85 deg. for 12 hours.
3) Return 1 cup of culture to the culture jar. Add 1/3 cup of white flour and 1/3 cup of warm water and proof at 85 deg. for one hour. Then refrigerate immediately. This is your new starter for the next batch!
Step 3 The Second Proof
INGREDIENTS
4 cups of culture from the first proof (if there is more use it all)
2 TBLS butter, or oil
1 cup milk (or water)
2 tsp. salt
2 TBLS honey or sugar
6 cups flour (white OR 1/2 white and 1/2 whole wheat)
Melt the butter over moderate heat, add the milk, warm briefly, add salt and sugar, stir until dissolved. Add to the culture and mix well.
2) Add the flour a cup at a time until dough is too stiff to mix by hand. Then turn onto a floured board and knead in remaining flour until the dough is smooth and satiny. (about 15 minutes)
3) divide dough in half. and form two balls. (one slightly larger than the other - read on to see why)
4) flatten ball slightly and place in lightly oiled Dutch Ovens ( one 10” and one 12”)
If you use so much dough that it rises above the lip of the Dutch Oven, you have trouble. This takes experience to know how much dough to use. This recipe can make 3 loaves for a 10” oven or one for a 10” and one for a 12”. If it isn’t quite warm enough, place one or two coals on the lid of the oven to let the bread rise.
5) Put 4 coals on the bottom and 9 on the top of the 10” oven. Cook for about 35 minutes. Put 5 coals on the bottom and 11 on the top of the 12” oven. Same bake time. If it is very cold out it may take more time and your may need more coals.
6) When done just turn the oven over and the bread falls out onto the wire rack for cooling.
Also — if you decrease the flour in recipe by 1 1/2 cups and add one cup of soy flour instead and 1/3 cup of wheat germ, and one cup of dried milk you have drastically improved the nutritional quality of the bread.
HOW MANY BRIQUETS TO BAKE BREAD? TOP
We put the dough in the Dutch oven, and calculated the number of briquettes to use by the following formula:
DESIRED TEMP/75 = # briquettes on bottom of Dutch oven ea. 1/2 hour
Double that number is put on top. each 1/2 hour. Round up all fractions.
For instance, if the desired temp is 375 deg., then there should be 5 coals put on the bottom each 1/2 hour, and 10 coals on top each 1/2 hour.
SOURDOUGH STARTER RECIPE TOP
Starter # 1
2 cups unbleached flour
1 cup water
Mix to make thick batter. Let stand uncovered for 4 or 5 days or until it begins working. (little bubbles rising) This basic recipe requires a carefully scalded container.
Starter # 2
2 cups unbleached flour
1 cup warm milk
Same instructions as above.
Starter # 3
1 x unbleached flour
1 x potato water (left from boiling potatoes - waste not want not!)
Boil some potatoes for supper, save the water, use it lukewarm with enough flour to make a thick batter. This is how farm girls made it in the olden days. Let it stand a day or so until it smells right. Mmmm... Sourdough smell.
Starter # 4
4 cups unbleached flour
2 T sugar
2 T salt
4 cups lukewarm potato water
Put all ingredients in a crock or large and let stand in a warm place uncovered several days.
Starter # 5
1 cup milk
1 cup unbleached flour
Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right it is ready to use.
Starter #6
1 bottle of beer
1 cup of flour
Mix in scalded container let stand for a few days till it smells right (sourdough) and its working (little bubbles rising). This particular starter separates and a liquid (hooch) rises to the top. Just stir it in with a non-metal, scalded utensil.
I have had the most success with this starter. Could this be the ol’ Irish in me? Who knows. I tend to think its because the alcohol in the mixture makes for a very sterile place for the yeast to grow.
In the past I have grown a nasty smelling batch of stuff that went down the sink. If it smells bad it is bad. A good smell is very yeasty, earthy. Anything that smells nauseating is probably a nasty bacteria that has grown instead. This has only happened to me once. It is VERY obvious. In the morning the whole kitchen smelled -— ugh, yucky.
When all works well the fragrance of sourdough bread baking is one of lifeÆs simple pleasures!!! ENJOY!!!!
******all starters must be prepared in a non-metal container using non-metal utensils and the containers must be scalded or the starter will fail************
http://www.justpeace.org/nuggets13.htm