Replies

http://www.inmamaskitchen.com/food_intros/Beans_Grains.html

Lentils with Chard and Lemon

* 3/4 cup chopped onions
* 3/4 cup olive oil
* 1 stalk celery, finely chopped
* 4 garlic cloves
* 1 teaspoon salt
* 1 1/2 cups lentils
* 1/2 bunch Swiss chard leaves, chopped with a little of the stalk
* 3/4 cup lemon juice (or to taste)
* 1 teaspoon flour

Method

Saute onions in large heavy-bottomed pot or Dutch oven in olive oil. When onions just begin to soften, stir in celery and garlic crushed with salt.

Wash lentils under cold water. Drain. Put in pot with onion mixture and add enough water to cover. Cook for 15 - 20 minutes.

Stir in chopped chard and cook for 15 minutes more.

Lentils should be almost soft by now and need to be watched so they don’t turn too soft. Stir in lemon juice mixed with one teaspoon flour to thicken the sauce. Let simmer until it is almost as thick as soup soup. Check for seasoning .

Contributor: Donna Hines

“Lentil” Chopped Liver

Judy Paley become health conscious and regretfully banned chopped liver from her table. To keep its memory alive, she created this healthy adaptation.

* 1/2 cup dried lentils, picked through and rinsed
* 3 tablespoons oil (4 tablespoons if using only egg whites)
* 2 large onions, finely chopped
* 2 hard-cooked eggs (or 4 eggs, whites only)
* 1/4 cup finely ground walnuts
* Salt & freshly milled pepper to taste
* 2 tablespoons minced parsley

METHOD

Bring 3 cups water to a boil. Put in cleaned lentils and lower heat. Simmer, covered, for about 40 - 50 minutes or until lentils are very soft. Drain and set aside.

Heat oil in medium sized frying pan. Stir in onion and sauté over medium heat until caramelized, about 15 minutes. Do not stir too much or onions will not caramelize.

Stir in drained lentils. Remove from heat and let cool.

Shell eggs and cut in quarters.

Put eggs, lentil mixture and walnuts into food processor, and blend until mixture reaches smooth consistency.

Season with salt and pepper to taste.

Mound on platter and sprinkle with parsley. Serve as a spread on crackers or with crudités.

Serves: 8 - 10 as an appetizer

recipe from www.inmamaskitchen.com

Contributor: Barbara Paley-Israel for Judy Paley

Egyptian Bean Salad

This is an attractive way to combine green beans and black eyed peas. Lemon is a hallmark of Middle Easter recipes.

* One pound green beans, sliced on the diagonal
* One 16-ounce can black eyed peas
* 2 large ripe tomatoes, chopped
* 1/2 cup parsley, minced
* 4 scallions, chopped, greens included
* Juice of 2 lemons
* 1 tablespoon oil
* Salt and pepper to taste

METHOD

Steam green beans until they just become tender, about 10 minutes. Do not overcook or they will lose color. Put in refrigerator to chill.

Drain and rinse black eyed peas. Combine with chilled green beans, tomato, parsley, scallion, lemon and oil. Season to taste and toss together.

Serves: 4 as side dish

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

Sorghum Baked Beans

When we make this recipe for sorghum baked beans, we always used leftover cooked beans. In southern cooking there always seems to be leftover beans. If you don’t want to do that, you can use canned beans.

* 2 cups cooked navy or great northern beans
* 5 slices bacon
* 1 onion, chopped
* 3 tablespoons catsup
* 1 teaspoon prepared mustard
* 1/2 cup sorghum molasses
* 1/4 cup water

METHOD

Preheat oven to 350°F.

Fry the bacon until done, but not crisp. Cut into small pieces.

Finely chop the onion.

Place bacon, onion, and remaining ingredients into a medium casserole. Stir well to mix.

Cover and bake in preheated 350°F oven for twenty minutes.

After 20 minutes, reduce heat to 250°F, and cook for two hours.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

http://www.inmamaskitchen.com/food_intros/Beans_Grains.html

Strawberry Dessert Risotto

Why not have risotto for dessert?

* 1 cup strawberries, hulled
* 1/3 cup orange liqueur
* 1/4 cup butter
* 1 cup uncooked Arborio rice
* 2 cups water
* 1 vanilla bean, split
* 1 cup warmed milk
* 1/4 cup sugar
* 1/4 cup heavy whipping cream
* 1/4 cup fresh mint, chopped
* 1 teaspoon grated orange zest

Method

Cut strawberries into quarters. Pour orange liqueur over strawberries. Let stand 20 minutes. Drain, reserving the liquid.

Melt butter with oil in a large saucepan or Dutch oven. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Stir in reserved liqueur, vanilla bean and water. Cook, stirring constantly, till liquid is absorbed.

Add small amount of milk, and cook, stirring, stirring until milk has been absorbed. Repeat with remaining milk. If more liquid is needed, use additional water. Stir in sugar, whipping cream, reserved strawberries, mint and orange zest. Cook for an additional five to ten minutes to soften strawberries, but not dissolve them. Remove vanilla bean.

Serves: 4 to 6

Contributor: pat ciesla

Trinidad Fried Rice

Trinidad has had many food influences from Chinese to Indian. This is the Chinese influence showing.

* 1 pound medium shrimps (cleaned and deveined)
* 1/4 pound bacon ( or Lap Cheong sausages or ham ), cut in 1/2 inch wide pieces
* 6 - 8 tablespoons vegetable oil (see note)
* 1 large carrot, in 1/2 inch dice
* 2 medium onions, finely chopped
* 2 -3 slices fresh ginger root
* Salt and pepper to taste
* 1 clove garlic
* 4 teaspoons superior soy (light soy )
* 2 eggs, lightly beaten
* 1 1/2 pounds boiled rice (boiled without salt)
* 3 teaspoons oyster sauce
* 4 - 5 chives, finely sliced(small amount reserved for garnish)

METHOD

Wash cleaned shrimp in salted water. Rub water on shrimp lightly. Drain and dry. Set aside.

In a wok, stir-fry bacon in 1 tablespoon oil until cooked. Add carrot and onions, stir-fry for 3 - 4 minutes, remove with slotted spoon and set aside.

Crush ginger slices with garlic clove, and add to shrimp. Sprinkle with salt, pepper and 1 teaspoon light soy sauce. Mix to combine.

Heat 1 tablespoon oil in wok until smoking. Stir in shrimp and stir-fry until pink on all sides. Remove with slotted spoon and set aside.

Beat eggs with salt and pepper. In a small flat pan, sauté in 1 1/2 teaspoons oil, turning once, until eggs set. Remove and cut into 1/2 inch cubes. Set aside, removing small amount for garnish.

In wok, heat 1 tablespoon oil until smoking. Stir in 1/3 of the rice, and 1 teaspoon each light soy and oyster sauce. Stir in 1/3 of the shrimp, 1/3 egg, 1/3 chive, and 1/3 onion/carrot mixture. Cook until heated through. Remove with slotted spoon and repeat process two more times until ingredients are used.

Garnish with reserved egg and chive. Serve immediately.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Ilka Hilton-Clark

NOTE; Exact measures for stir-fry are not really possible. You must go by eye to some extent when determining if you need to add oil to pan (after removing ingredients with a slotted spoon). There should be a small puddle settled at the bottom of the wok, ready to be stirred with added ingredients. You want a puddle, not a pond. Experiment. You can always add, but you can’t subtract.

Fried Rice

We know that this is a wonderful way to use leftovers, but when you have time, start with a fresh batch of rice. It makes a difference. If using cold, leftover rice, add 2 tablespoon water to the soy sauce mix.

* 2 eggs
* 2 tablespoons light soy sauce
* 1 tablespoon dark soy sauce
* 1 tablespoon sherry wine (optional)
* 2 tablespoons peanut oil
* 1 slice ginger, minced
* 4 cups cooked rice
* 2 cups cooked chicken, shrimp, ham or combination of all three
* 4 scallions, sliced

METHOD

Lightly beat eggs. Set aside.

Mix together sherry wine and the two soy sauces. Set aside.

Heat dry skillet or wok. When smoking hot, swirl in peanut oil. Stir in minced ginger. Add rice and cooked meat and stir-fry 2 minutes. Pour in soy sauce mixture. Stir. Add scallions. Stir-fry 1 minute.

Pour eggs over top of rice, covering as much area as possible.

Continue to stir fry the rice and cook until egg firms, about 1 - 2 minutes.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor: paul siu, dds for Hwa Ping Mao Siu

Fragrant Bulgur Pilaf (from Moosewood Restaurant)

Bulgur wheat is a nutty-flavored grain made from roasted cracked wheat berries - an interesting, tasty alternative to rice. This pilaf can be made with dried herbs, but it is far superior with fresh or even frozen herbs.

* 3/4 cup diced onions
* 1/2 cup diced carrots
* 1/2 cup diced red or green bell peppers
* 2 tablespoons olive oil
* 1 1/2 cups bulgur
* 3 cups vegetable stock or water
* 1/4 cup toasted ground nuts (optional)
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh basil (1 tablespoon dried)
* 3 tablespoons chopped fresh spearmint (1 1/2 tablespoons dried)
* 2 tablespoons chopped fresh lovage or celery leaf (optional)
* 1 teaspoon soy sauce
* 1/4 teaspoon salt
* Freshly ground black pepper
* 1 cup crumbled feta cheese (optional)

METHOD

Preheat the oven to 300°F.

In an ovenproof skillet large enough to contain all the ingredients, sauté the onions, carrots, and peppers in the oil. When the onions and carrots have just softened, add the bulgur and sauté for a minute or two, stirring constantly to prevent scorching. Add the rest of the ingredients, except for the cheese, and bring to a boil. Cover and bake for 20 minutes, until all the liquid is absorbed.

Serve topped with the feta cheese if desired.

Serves: 6 generously

Barley Salad with Zucchini, Red Pepper and Salame

You need chunks of salami for this recipes, so buy a whole salame in your favorite Italian store.

* 2 cups cooked barley
* 3 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1 zucchini, diced
* 1 red bell pepper, diced
* 1 cup cooked garbanzo beans
* 4 ounces salame diced
* Grated zest of 1 lemon
* Salt and freshly ground black pepper to taste
* 1/4 cup parsley, minced
* 1/4 cup extra-virgin olive oil
* 2 tablespoons white wine vinegar

Method

Heat three tablespoons oil in a large saute pan. Stir in garlic, zucchini, red bell pepper and cook, stirring, for 2 minutes. This is just to take the edge off the vegetables. Set aside to cool.

Mix together lemon zest, salt and pepper, parsley, 1/4 cup oil and vinegar. Whisk to lightly emulsify.

Combine cooked barley and garbanzo beans. When zucchini mixture is cooled, add to barley and mix well. Keeping a few salame chunks aside to garnish top, add salame. Pour dressing over all and mix with a fork to combine. Top with the salame cubes.

Serves: 4 - 6

Contributor: Francesca Rossi

Arroz con Pollo

Arroz con pollo is a classic Spanish dish that is fit for the gods. Every Spanish speaking country has recognized its claim to the eternal, and offer a variation. This one is from Puerto Rico. Please read about the basic Spanish ingredients, some of our worldly delights.

* 1 3-4 pound chicken
* 2 teaspoons salt
* 4 tablespoon oil (or lard) flavored with ‘achiote’
* 1 ounce cooked bacon, crumbled
* 2 ounces cooked ham, chopped
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 medium ajies dulces, chopped
* 2 medium tomatoes, chopped
* 1 green bell pepper, chopped
* 1/2 cup pitted green olives
* 1 tablespoon capers, chopped
* 1 teaspoon dried oregano
* 1 1/2 cups tomato sauce
* 4 cups water
* 2 cups white rice
* Salt to taste
* 1/2 pound (about 10 spears) cooked asparagus, cut in pieces
* 1 cup cooked petits-pois
* 1/2 cup pimento, chopped

METHOD

Cut the chicken in serving size pieces, wash and sprinkle with salt. If keeping skin, brown chicken over medium heat in a large fry pan until golden. If removing skin, omit browning.

Heat oil (or lard) in large stewpot at medium heat. Stir in crumbled bacon and ham. Brown for 3 minutes stirring often. Remove with slotted spoon, and set aside.

Stir in onion, garlic, and ajies dulces. Stir over medium heat until onion softens, about 3 - 5 minutes.

Add chopped tomato, green bell pepper, olives, the capers, oregano and tomato sauce. Stir for 2 minutes.

Add one cup of water and reserved chicken. Cook for 15 minutes over medium heat, turning occasionally.

Raise heat to high, and add remaining 3 cups water. When it comes to a boil, add rice, and mix well. Bring to a boil again. Lower heat to medium and allow to cook uncovered, until water is absorbed. Taste for seasoning and add salt if necessary.

Lower heat, cover and cook for 20 minutes.

To serve, top with asparagus, petit-pois and red pimento on top.

Serves: 6 - 8

Contributor: Jose Orbi for Alicia Bibilon

African Pilaf (pilau)

Bill brought this pilaf back from a safari in Africa. You can see the Indian influence on African cooking.

* 2 medium tomatoes, sliced
* 1 medium onion, sliced and separated
* 3 tablespoons vinegar
* 1 teaspoon sugar
* 2 tablespoons vegetable oil
* 2 pounds cubed pork or beef
* 2 minced green chilies
* 1 clove of garlic, minced
* 1 tablespoon curry powder
* 1 teaspoon turmeric
* 1 cup stock
* 11 ounces peas
* 2 medium carrots, cut in julienne strips
* 1 cup cooked rice
* 1/4 cup cilantro, chopped

METHOD

In a medium bowl, layer tomato and onion slices. Pour vinegar over layers, and sprinkle with sugar. Cover with plastic wrap and refrigerate.

Heat oil in Dutch oven. Working in two batches, brown the beef or pork with chili, garlic, curry and turmeric.

Add stock and simmer, covered, over medium heat until meat is done, about 1 1/2 to 2 hours.

Meanwhile combine peas and carrots and steam for about 20 minutes.

Divide ingredients on a large serving plate. Put rice on one section, peas and carrots on another, meat on a third, and marinated tomato/onion combination on a fourth. Garnish with cilantro and serve.

Serves: 6 - 8

Contributor: Bill Robinson

Irish Barley and Apple Pudding

This is a very old Irish recipe, one that sweetens the end of the meal and satisfies an empty stomach as well. Ireland was once a very poor country and devised simple measures for responding to hunger pangs.

o 1/2 cup pearl barley
o 1 1/4 cups water
o 1 1/2 pounds apples, peeled, cored and sliced
o 2 ounces sugar
o 2 - 3 tablespoons heavy cream

Method

Bring water to the boil. Stir in barley and apples. Reduce heat to medium-low, just to sustain a strong simmer, cover and cook until barley and apples are soft, about 45 minutes.

Pass through a food mill, or process in food processor. Return to the saucepan. Stir in sugar and lemon juice, and bring to the boil again. When boiling, immediately remove from heat. Set aside to cool slightly. When not piping hot, put into a graceful serving dish and chill.

Stir in cream and serve. You might want additional cream on the side for those who prefer a creamier mix.
Serves: 4

Contributor: Rose Murphy

http://www.inmamaskitchen.com/food_intros/Beans_Grains.html

Old-Fashioned New England Baked Beans

From Shari’s collection of old recipes. This recipe is 150 years old.
+ 2 pounds yellow eye beans
+ 1/2 pound salt pork
+ 3/4 cup sugar
+ 1/4 cup molasses
+ 1/2 cup Vermont maple syrup
+ 1/2 teaspoon ginger
+ 1/2 teaspoon dry mustard
+ 2 teaspoons salt
+ Dash of pepper

Method

Sort and wash beans; place in kettle. Cover with water; soak overnight.

Drain off most of the water; add enough cold water to cover beans. Bring to a boil over low heat. Simmer for 2 hours and 30 minutes, adding boiling water to keep beans well covered.

Scrape rind of salt pork; cut through fat to rind in 1/2 inch cubes. Scald pork with boiling water; drain. Place in center of beans. Pour 2 cups water in saucepan. Add remaining ingredients; mix well. Bring to a boil; stir into beans. Add enough boiling water to cove 1 inch over beans.

Bake in preheated 325F oven for 2 hours and 30 minutes.

Makes 12 servings.

Contributor: shari dewey

Old-Fashioned Easy Baked Beans

From Shari’s collection of old recipes. This recipe is 100 years old.
+ 2 pounds pea beans
+ 1 medium onion, chopped
+ 1 cup sugar
+ 4 teaspoon salt
+ 2 teaspoon dry mustard
+ 1/2 cup scant molasses
+ 1/2 pound salt pork

Method

Soak beans overnight in kettle. Change water, and add onion; bring to a boil. Reduce heat; simmer until beans are soft.

Add remaining ingredients; mix well. Bake in preheated 250F oven for at least 8 hours.

Makes 15 servings

Contributor: shari dewey

Old-Fashioned Boston Baked Beans

From Shari’s collection of old recipes. This recipe is 130 years old.
+ 1 pound small navy beans
+ 3/4 pound salt pork, diced
+ 1 large onion, chopped
+ 1 teaspoon salt
+ 2 teaspoons dry mustard
+ 1/4 cup molasses
+ 1/4 cup packed dark brown sugar
+ 1 small can tomato sauce
+ 1/4 cup catsup

Method

Place navy beans in large saucepan; cover with water. Bring to a boil; cook for 30 minutes.

Drain beans; reserve liquid. Place beans in earthenware bean pot. Add pork, onion, salt, mustard, molasses sugar and tomato sauce; mix well. Cover beans with reserved liquid; cover pot.

Bake in preheated 200F oven for 12 hours; remove lid. Pour catsup over top; bake for 30 minutes longer.

Makes 12 servings.

Contributor: shari dewey

Susie’s Fried Rice

“This was, and remains, my absolute favorite, if-I-were-on-death-row-and-had-to-choose-a-last-meal dish. So enamored was I, I would fill my dinner plate with it greedily and half way through, get up to refill the plate out of fear someone else would want seconds.” Tamra Carraway

* 1 pound bacon
* 3 cups of cooked white rice
* 1 bell pepper, chopped
* 3 green onions, chopped
* 4 tablespoons Worcestershire sauce
* 6 tablespoons soy sauce

METHOD

Cut bacon into small bits, fry and drain, setting aside 2 tablespoons of the fat.

In same pan, on low-medium heat, sear bell pepper. In three minutes, add the green onions.

Add rice and reserved bacon to skillet. Add reserved bacon fat, Worcestershire and soy sauce.

Adjust to taste.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Tamra Carraway

Pillsbury’s Texas-Style Barbecued Beans (a ‘fast’ slow cooker recipe)

The prep time for this recipe is 15 minutes.
+ 6 slices bacon
+ 4 cans (15.5 oz each) great northern beans, drained, rinsed
+ 4 cans (15 oz each) black beans, drained, rinsed
+ 4 cloves garlic, finely chopped
+ 3/4 cup finely chopped onion
+ 1 1/2 cups ketchup
+ 1/2 cup packed brown sugar
+ 1/2 cup barbecue sauce
+ 2 tablespoons yellow mustard
+ 2 tablespoons Worcestershire sauce
+ 3 teaspoons chili powder
+ 1/2 teaspoon red pepper sauce

Method

In a 10-inch skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels.

In 3 1/2- or 4-quart slow cooker, gently mix all ingredients except bacon. Crumble bacon; sprinkle over bean mixture.

Cover; cook on Low heat setting 4 to 6 hours.

Serves: 24 ( 1 1/2 cup each)

Prep time: 15 minutes

Reprinted with permission from ©General Mills, Pillsbury Fast Slow Cooker Cookbook, published by Wiley click for book review

http://www.archive.org/stream/falloutprotectio00unitrich/falloutprotectio00unitrich_djvu.txt

Nuclear attack

[snipped]

Fallout protection:

If you do not have a radiation instrument, stay in shelter
until you are assured, by radio, by contact from local author-
ities, or by other means, that clean areas are established near
you and that it is safe to proceed there.

In areas of heavy fallout where the first decontamination
actions can be started, if well organized, within the second week
after attack, there is relatively little danger from fallout par-
ticles getting on people doing cleanup work — especially if
normal habits of personal cleanliness are maintained. The
most likely articles of clothing to pick up fallout particles are
shoes, so keep them brushed clean.

On a farm

If you live on a farm, your pre-fallout preparations will have
a lot to do with your cleaning up afterward.

You should place as much of your livestock and produce in
barns as you can. A normally filled hayloft affords some shield-
ing from fallout radiation for animals below. Farm machinery,
troughs, wells, and any produce you cannot get into barns should
be covered with tarpaulins. You should store as much water in
covered containers as you can, taking the precautions already
outlined.

Afterward, any livestock exposed to fallout could be washed
or brushed to remove fallout particles. Water from wells and

streams would be safe for animal use. Even water standing in
a pond could be use since fallout particles would settle to the
bottom. Pond water could be made even safer by stirring up
a clay bottom and then letting it settle out. Feed and fodder
stored under cover should be used first. If no other feed is
available, animals could be turned out to pasture after a few
days when the radioactivity has decreased.

Farm animals and poultry would be an important source of
human food and they should not be allowed to sicken and die
from thirst and starvation. Animals which have been exposed
to early fallout or which have fed on contaminated pastures
could be slaughtered and the muscle meat would be fit for
human consumption. Internal organs, however, such as the
liver and spleen, should not be eaten unless no other food is
available. It would be easier to preserve meat on the hoof
than on the hook. Hogs and steers could be kept alive even
with water and feed containing early fallout particles.

Animals, like humans, can have radiation sickness. If the
radiation level in your area indicates that animal sickness may
be widespread, you probably will be told and given instructions
on slaughtering. Care must be taken in slaughtering to prevent
contamination of the carcasses by fallout particles from the
hides and digestive tracts.

Chickens and eggs would be a particularly important direct
food resource because they are relatively resistant to radiation,
especially if they are raised under cover using safe packaged
feeds.

Milk from cows that have grazed on contaminated pastures
would be radioactive, but in the absence of other food in an
emergency, it could be used.

Potatoes, corn, and other field crops exposed to early fallout
would be safe to eat after cleaning. Grain that has been covered,
as in elevators, would be safe. Threshing would reduce the
amount of fallout particles in grain. Threshed grain exposed
to fallout could be made safer by washing.

If county agents are available, they can help you decide what
crops, pasturage, and methods will be best and safest to use.
Seeds of all sorts are quite resistant to radiation and do not
require any special protection.

ORGANIZING

FOR CIVIL DEFENSE

Fallout shelter is only one part of a complete Civil Defense
Program. The details of a Civil Defense Program may change
with changes in the kinds of missiles that might be used against
us. But the essential elements of the program remain the same.
They consist of a warning system to alert the civilian population
to an imminent attack; a system of shelters equipped and pro-
visioned to furnish protection against those effects of an at-
tack for which protection is feasible — i.e., radioactive fall-
out; and a system to provide training and equipment, so that
the survivors can monitor the effects of the attack and carry out
the tasks of decontamination, fire fighting, rescue, and recon-
struction, that would be necessary to restore a functioning
society.

An effective civil defense requires the participation of every
citizen. It calls for advance planning at every level of govern-
ment — local, State, and national. This planning must be flexi-
ble enough to adapt itself to changes in enemy weapons and
tactics. It must be comprehensive enough to cover people liv-
ing under widely different ^conditions from ranch houses, to
apartment buildings, to frame cottages.

[continues, this page is the full 1961 publication]

http://www.archive.org/stream/originalrecipeso00orde/originalrecipeso00orde_djvu.txt

Original Recipes, Eastern Star 1919 “Good things to eat”

“Diet cures mair than doctors.” (An old Scotch proverb.)

Tomato Soup

Boil 12 tomatoes until they are soft, run through a sieve and
add a teaspoon of soda to a quart of pulp. Put a tablespoon
of butter in a sauce pan; when it melts add a teaspoon of
flour. Add a pint of hot milk, salt, cayenne pepper, and
cracker crumbs. When it boils, add the tomatoes. Do not
let it boil after the tomatoes have been added. Serve at once.

Mrs. Wilhelmina Albrecht.

Potato Soup .

Four medium sized potatoes, 2 medium sized onions, 1 slice
bacon or salt pork, salt and pepper to taste; 2 quarts of water.
Dice potatoes, onions and bacon, put on to cook in hot water,
boil one hour. Serve with bread and butter. Serves five
people. Nellie Gray.

Split Pea Soup

One cup dried split peas, 4 cups water, 1 cup milk, 1 onion,
2 tablespoons butter, 1 teaspoon salt, ^ teaspoon ground
mixed spices, % teaspoon curry powder. Melt butter in a
pot, add onion, minced fine, and spices; stir in hot butter for
three minutes. Now add peas and water and boil one hour in
a covered pot or until peas will pass through a sieve. Add
milk. Bring all to a boil and serve hot. Mrs. Fox.

Creamed Fish Soup

One and one-half pounds of perch or any soHd fish, 1 tea-
spoon salt, 2 quarts of water, Yz onion, 1 bayleaf, 4 whole
spices, 2 tablespoons of vinegar, 1 tablespoon of butter, 1 cup
of cream, 1 tablespoon of cornstarch, 1 ^%g. Cook the onion,
salt, butter, spice and bayleaf in 2 quarts of boiling water,
then add the fish. When all are done, put on a platter. Pour
soup through strainer, add vinegar to taste and the cornstarch
dissolved in the cup of cream. Let come to a boil, take from
stove. Have ready one or two eggs well beaten, add to the
soup, stirring all the time. Be careful not to have it boiling
hot or the zgg will curdle. Add teaspoon of chopped parsley.

Bertha E. Samlow.

Cream of Tomato Soup

One-half can tomatoes, 1 small tablespoon sugar, ^ tea-
spoon soda, Yx cup butter, 1 quart milk, 1 slice onion, 4 table-
spoons flour, 1 teaspoon salt, and y% teaspoon of pepper.
Scald milk with onion, remove onion and thicken with flour
mixed with cold water until smooth enough to pour. Cook
twenty minutes, stirring constantly at first. Cook tomatoes
and sugar fifteen minutes. Add soda and rub through a
strainer. Combine mixtures and strain into a heated dish
over butter, salt and pepper. Mrs. Anna Shaberg, P. M.

Oxtail Soup

One small oxtail, 6 cups stock, ^A cup each carrots, tur-
nips, onions and celery cut fine, ^ teaspoon salt, few grains
cayenne, J4 cup Madeira wine, 1 teaspoon Worcestershire
sauce, and 1 teaspoon lemon juice. Cut oxtail in small pieces,
wash, sprinkle with salt and pepper, dredge with flour and
fry in butter ten minutes. Add stock and simmer one hour,
then vegetables. When soft add salt, cayenne, wine, sauce
and lemon juice. Clara Mack.

10 LOGAN SQUAR? CHAPTER, No. 560, O. E. S.

Lima Bean Soup

Two cups lima beans, 4 quarts water, 1 large onion minced
fine, 4 tablespoons butter, 2 tablespoons cornstarch, 1 teaspoon
celery seed, ^ teaspoon pepper, 2 small teaspoons salt. Wash
beans and soak over night. Pour ofif the water and put them
on to boil in 3 quarts of water. As soon as they boil, add
1 teaspoon of soda and drain. Add 4 quarts of boiling water
to the beans and place them where they will simmer for four
hours. Add celery seed the last hour of cooking. Cook the
onion and butter in stewpan about fifteen minutes and add
to the soup. Cook a few minutes together then rub through
a sieve. Add cornstarch dissolved in a little cold water. Pep-
per and salt to taste. Cook twenty minutes and serve.

Mrs. Lillie Trodson, Worthy Matron.

Thick Rice Soup

Two pints of water or stock, salt and pepper to taste; 2
small onions, 2 tablespoons of crisco, 1 cup of rice, 1 cup of
canned tomatoes, or 4 fresh ones. Wash and drain rice. Heat
crisco in saucepan, add rice and stir constantly until a golden
brown. Now add water or stock, onions and tomatoes cut
in small pieces, and seasonings. Cook slowly for one hour.

Mrs. Ethel Sorensen.

Peanut Soup

One tumblerful peanut butter, 1 pint water, 1 quart milk,
2 tablespoons cornstarch, 2 small teaspoons salt, 1 sliced onion,
1 cup chopped celery. Put all together in double boiler, ex-
cept cornstarch. When soup reaches scalding point, mix corn-
starch with a little cold milk and add, stirring for fiYt minutes,
when it is ready to serve.

Mrs. Lillie Trodson, Worthv Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. U

Soup of Za Beans

Place 2 ounces of olive oil in stewpan, 1 onion chopped fine
and cook until slightly brown. Add 1 can kidney beans, 1
pint of water and cook for thirty minutes with seasoning to
taste. Without disturbing ingredients add ^ pound of
noodles and cook until noodles are tender. Mrs. B. Koch.

Vegetable Soup

Three pounds fresh beef, 4 quarts water (cold), 1 large
onion, 1 large carrot, 1 stalk celery or celery root, 3 leaves of
cabbage, J^ cup lima beans, Y^ cup navy beans, 1 tablespoon
salt. Put meat and cold water on to boil. Soon as it starts
to boil skim. Add beans and vegetables, cut as for vegetable
soup, add salt, cover and let boil slowly for three hours.
Strain off half the clear soup and set aside to cool. Add 1
cup of canned tomatoes to the remaining vegetables and let
come to a boil. This makes good vegetable soup. Then use
the strained, clear soup for next day and add noodles or
boiled rice. Mrs. Louis Ziv.

Cream of Tomato Soup

Peel and cut up a dozen ripe tomatoes, stew until tender in
a cup of water, put through a colander or vegetable press, and
thicken with 3 teaspoons of cornstarch, rubbed to a paste
with a heaping tablespoon of butter, season to taste with
salt, butter, onion juice, and enough sugar to correct the acid
taste of the tomatoes. Pour slowly into a quart of un-
skimmed milk scalding hot, to which a pinch of soda has
been added. The mixture added to the milk should be brought
to a boil before it goes into the sauce pan containing the
milk. Serve at once before the foam induced by the boiling
subsides. If you can have the milk one-quarter cream, the
soup will richly deserve its name. Marian Krueger.

Clam Chowder

One pound of bacon cut in small pieces. Fry brown. Three
quarts of water, J4 peck potatoes cut small, 3 onions cut
small, 1 can tomatoes, 1 can of corn, 1 can of clams, chopped.
Boil until potatoes are tender. A Friend.

Tomato Bouillon With Oysters

One can tomatoes, 1^^ quarts bouUion, 1 tablespoon chopped
onions, ^ bay leaf, 6 cloves, ^ teaspoon pepper corns, ^
teaspoon celery seed, and 1 pint oysters. Mix all ingredients
except oysters and boil twenty minutes. Strain and cool.
Add par-boiled oysters and serve in cups with crotons.

Mrs. Mary Vitou.

Spinach Soup

Boil 2 pounds of beef and ^ pound of salt pork. Then add
1 cup of oatmeal, onion, potatoes and 2 cups of chopped spin-
ach. Veda Torgerson.

Soup Consomme Regale

Put 2 tablespoons of butter in kettle, add 2 pounds of beef
and 2 pounds veal cut up fine; stir until brown, add little
water and stew for half hour. Add 2 quarts cold water and
simmer for two hours. Then add 1 onion, 1 carrot and
celery cut up with bayleaf, parsley, seasoning, etc. Cook
until done, strain and cool. When ready for use, remove fat
on top, boil up, add white of tgg beaten and mixed with 1 cup
cold water. Boil hard ten minutes. Throw in another }4
cup cold water. Boil again five minutes, strain and serve.
This is a delicious, clear, bouillon. Mrs. Bessie Sings.

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It has been observed that “Change is the sauce that sharpens appetite.”

Fish Croquettes

To lyz cups cold flaked halibut or salmon add 1 cup thick
white sauce. Season with salt and pepper, and spread on a
plate to cool. Shape, roll in crumbs, tgg and crumbs, and fry
in deep fat. Drain, arrange on hot dish for serving, and
garnish with parsley. If salmon is used, add lemon juice and
finely chopped parsley. Mrs. Golden.

Steamed Salmon

(Very good for luncheon.)

One large can of salmon, 2 eggs beaten lightly, 2 table-
spoons melted butter, }4 cup bread crumbs, little lemon juice,
pepper and salt. Pour oflf the juice, pick out bones and chop
fine. Beat crumbs in eggs and butter. Steam one hour in
round tins. Two 1 -pound baking powder tins will answer the
purpose.

Sauce for Salmon

Make milk gravy of 1 cup milk, add liquid from salmon;
lastly add 1 egg beaten lightly. Do not let boil after adding
egg. This recipe will serve ten persons and served with
mashed potatoes and the sauce makes a very nice luncheon.

Deborah Hirschberg.

16 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

~~ Baked Halibut

Put in baking pan 3 thin slices of fat salt pork about two
inches square, 3 slices of onion and a bit of bayleaf. On lop
of these lay your halibut, spread over it a tablespoon of butt ir
and flour creamed together, cover with buttered cracker
crumbs, small strips of salt pork and bake twenty to thirty
minutes. Cooked this way it is delicious. Garnish with
lemon and parsley. Mrs. Bradway.

Flounders

Clean fish and let stand in cold water one hour. Drain, salt
and let stand one hour. Add 1 ^ tablespoons vinegar in water
to cover fish. Boil about three minutes over a slow fire.
Serve with a gravy made of butter, flour, chopped parsley and
liquid from fish. Mrs. Betty Sorenson.

Salmon Puff

One large can salmon, 2 eggs, 1 cup bread crumbs, 2 cups
milk (salt and pepper), 1 onion and a little butter. Bake
half hour. Mix salmon, bread crumbs, onion and seasoning
and milk together. Beat eggs until light and add to above
ingredients. Mrs. Joseph Balassa.

Halibut Steak

Two halibut steaks, ^ pint oysters, a few thin slices salt
pork, 1 cup cracker crumbs, % cup melted butter, salt, pap-
rika. Put slices of pork in a pan, then one steak seasoned and
covered by oysters which have been rolled in butter ed_ cracker
crumbs, then put on the other steak, with slices of pork on
top. Bake thirty-five minutes in hot oven, basting every ten
minutes. Delicious. Mrs. Rae Franknecht.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 17

Creamed Salmon

Separate canned salmon into rather large pieces and heat
without breaking very much, in white sauce. Serve on hot
buttered toast and season with salt and pepper.

Mrs. D. Dindinger.

Herring

Two fat salt herring (best). Soak over night, clean, re-
move bone and skin, cut in inch pieces and cover with the
following: One cup vinegar, 6 teaspoons sugar, 2 large
onions. Mrs. Betty Sorenson.

Codfish Balls

One cup of codfish, 2 cups potatoes, ^ tablespoon butter,
1 egg. Cover the codfish with boiling water. When it is
slightly cool, drain, shred and add to mashed potatoes, add
butter and beaten tgg. Mix thoroughly, shape into balls and
fry in deep fat. Drain and serve with white sauce.

Lillie Zoelck.

Creamed Lobster

One large can lobster, 1 pint milk, 3 tablespoons butter,
2yi tablespoons flour, paprika, salt and pepper, 1 green pep-
per sliced. Remove bones from lobster and all hard portions.
Melt butter in a skillet, add flour and stir until smooth.
Then add milk which has been warmed. Stir till it is creamy
and all lumps disappear. Add seasoning and finally lobster.
Let the mixture boil, and when it reaches the desired con-
sistency serve in ramkins or patty shells. Place one or two
rings of green pepper on each portion.

Mrs. Christine Branding.

la ‘ LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Fish Pudding

Mix 1 tablespoon of flour with 1 teaspoon of butter ; when
melted add 1 cup of milk, and when thick add the beaten yolks
of 2 eggs and cook one minute. Remove from fire and add
1 cup of cold cooked fisli chopped fine. Season with salt and
pepper and mix in whites of eggs beaten stiif. Bake about
one hour. Ethel M. Davis.

Baked Halibut Steak

Trim the steaks, lay them on a roasting pan and for 2
pounds use 1 cup of cream, 1 teaspoon salt and ^ teaspoon
of pepper. Dredge the steaks with flour, add the seasoning,
then pour over the cream and bake fifteen minutes in a quick
oven. Mrs. F. Moenck.

Broiled Finnan Haddie

Broil in a greased broiler until brown on both sides. Re-
move to a pan and cover with hot water, let stand ten minutes,
drain and place on a platter. Spread with butter, and sprinkle
with pepper. Mrs. Golden.

*- White Fish Croquettes

Boil 1^ pounds of white fish until done. Cool and pick
meat off bones. Make a sauce of 5^ cup butter, 1 tablespoon
flour, 1 cup milk. Beat until smooth, add a little grated onion,
parsley. Pepper and salt to taste. Make day before using.
Next morning cut and shape any way you desire. Beat 3
eggs. About 1 loaf of bread crumbs so dry you can sift them.
Dip in eggs, then bread crumbs and let stand for a little
while. Fry in deep hot fat, in a wire basket.

Lilh Trodson, Worthy Matron.

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Oysters

Escalloped Oysters

One pint oysters, 4 tablespoons oyster liquor, 2 tablespoons
cream, Yz cup stale bread crumbs, 1 cup cracker crumbs, J4
cup melted butter, salt and pepper. Mix bread and cracker
crumbs and stir in butter. Put a thin layer in bottom of
baking dish, cover with oysters and sprinkle with salt and
pepper. Add ^ each oyster liquor and cream. Repeat and
cover top with remaining liquor, cream and crumbs. Bake
thirty minutes in a hot oven. Lydia Patterson.

Fried Oysters

Clean and dry selected oysters. Season with salt and pep-
per, dip in flour, tg’g and cracker crumbs and fry in deep fat.
Drain on brown paper, garnish with parsley and serve with
or without sauce. Ella Patterson.

Oyster Cocktail

Eight raw oysters, 1 tablespoon tomato catsup, ^ table-
spoon lemon juice, 2 drops Tabasco, salt, 1 teaspoon celery
chopped very fine, and ^ teaspoon Worcestershire sauce.
Mix ingredients, chill thoroughly, and serve in cocktail
glasses. Bessie Shipley.

Coddled Oysters

Melt 1 tablespoon butter in pan and add enough tomato
catsup to cover the amount of oysters used. When bubbling,
add oysters and cook two minutes. Serve on toast.

Mrs. Elizabeth Cramer.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 21

Oyster Toast

Serve broiled oysters on small pieces of milk toast.
Sprinkle with finely chopped celery. Mrs. Golden.

Lemon Butter

One-quarter cup of butter, 1 tablespoon lemon juice. Cream
the butter and add slowly the lemon juice.

White Sauce

Two tablespoons butter, Ij^ tablespoons flour, 1 cup scalded
milk, J4 teaspoon salt, few grains pepper. Put butter in a
saucepan, stir until melted and bubbling, add flour mixed
with seasonings, and stir until thoroughly blended, then pour
on gradually the milk, bring to a boiling point and let boil
two minutes.

Tartar Sauce

One tablespoon vinegar, 1 teaspoon lemon juice, ^ teaspoon
salt, 1 tablespoon Worcestershire sauce, l/o cup butter. Mix
vinegar, lemon juice, salt and Worcestershire sauce in a small
bowl and heat over hot water. Brown the butter in a pan
and strain into first mixture. Mrs. Golden.

“If you attempt the boiling to hurry, the gas only is
wasted; but in attempting the roasting to hurry, the food as
well, isn’t fit to be tasted.”

Many Husbands are utterl} spoiled by mismanagement in cooking and
so are not tender and good.

Some women go about it as if their husbands were bladders, and l^low
them up; others keep them constantly in hot water; others let them freeze 5y
their carelessness and indifference. Some keep them in a stew by irritating
ways and words, others roast them, and others keep them in a pickle all their
lives.

It cannot be supposed that any husband will be tender and good,
managed in this way, but they are really delicious when properly treated.

In
selecting your husband you should not be guided by the silvery appearance
as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be
sure to select him yourself, as tastes differ. Do not go to the market for
him, as the best are always brought to the door.

It is far better to have
none unless you will patiently learn how to cook him.

A preserving kettle
of the finest porcelain is best, but if you have nothing better than an earthen-
ware pipkin, it will do with care.

See that the linen in which you wrap him
is nicely washed and mended, with the required number of buttons and strings
nicely sewed on.

Tie him in a kettle by a strong silken cord called Comfort.
as the one called Duty is apt to be weak. He is apt to fly out of the kettle
and be burned and crusty on the edges, since, like crabs and lobsters, you
have to cook him while alive.

Make a clear, steady fire out of love, neatness
and cheerfulness, set him as near this as seems to agree with him. If he
sputter and fizz, do not be anxious about him. some husbands do this until they
are quite done.’ Add a little sugar in the form of what confectioners call
;kisscs, but ,iTo vinegar or pepperxnust be used on any account. A little spice
improves them, but it must be used with care and judgment.

Do not stick
any sharp instrument into him to see if he is becoming tender, stir him gently,
watch the while, and you cannot fail to know when he is done.

If thus treated
you will find him very digestible, agreeing nicely with you and the children,
and he will keep as long as you wish, unless you become careless and set him
in too cold a place.

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Veal Loaf

One and a half pounds ground veal, J^ pound ground salt
pork, 1 can tomato soup, 1 stalk celery, 1 green pepper cut
fine, 1 large onion, cut fine, salt and pepper. Mix all together
and roast about one hour. Mrs. Elizabeth Kreuter.

Chop Suey

One pound shoulder pork and 1 p(Aind veal, cut small. Fry
slowly half hour. Add 1 teaspoon salt, 2 tablespoons New
Orleans molasses. Fry ten minutes more. Add 1 cup sliced
onions, 2 cups celery, cut small. Fry twenty minutes. Sprinkle
with flour three times. Boil a few minutes, then add pepper,
paprika and Chili sauce. Serve with boiled rice.

Mrs. Bessie Sings.

English Beef

Tenderloin sliced ^-inch thick and flattened, salt and pep-
per and a little flour. Brown in hot butter both sides. Fry
eggs, place on slices of beef and serve hot.

Mrs. Bettie Sorenson.

Jellied Chicken

Three pounds chicken and 1^ pounds lean veal. Cook until
tender. While cooking add salt and pepper, parsley, ^ lemon
and 1 onion. Remove meat, strain liquor about 1 quart. Add 2
tablespoons gelatine dissolved in small cup of water. Remove
meat from bones, cut in pieces and add to liquor. Pour in a
mold and let stand a day. Cut in slices and garnish with thin
slices of lemon. Mrs. Sarah Mack.

Beef a la Mode

Three pounds beef from round, ^ doz. ripe tomatoes or 1
can, 2 onions. Place tomatoes and onions in skillet, add salt
and pepper. Place meat on vegetables, add 1 cup hot water,
and y^ cup vinegar. Cover tightly and cook slowly about
three hours. Thicken gravy when ready to serve.

. Mrs. F. Caldwell. .

Chicken Terrapin

Cut up left-over cold chicken into small pieces. Put in
skillet 1 cup rich milk. Mix 1 tablespoon of flour and butter,
and when milk boils stir it in. Add salt and pepper. Chop
2 hard boiled eggs, add to chicken and stir together into
thickened cream. Let come to boil and serve.

Ham and Pork Loaf

Two pounds pork from shoulder, 2 pounds cottage ham
ground together, 3 eggs beaten, % cup sweet milk, 1 cup
cracker crumbs, pepper, no salt. Mix well together. Form in
loaf. Bake in bread pan with one small can Campbell’s tomato
soup poured over top. Mrs. Bessie Sings.

26 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Hungarian Goulash

Cut 2 pounds of beef into 2-inch pieces and dredge with
flour. Fry 2 ounces of salt pork until light brown, add the
beef and cook slowly for thirty-five minutes, stirring occasion-
ally. Cover with water and simmer two hours. Season with
salt and paprika. Cook 2 cups of tomatoes, 1 stalk celery, 1
onion, 2 bay leaves, 6 whole cloves, 6 pepper corns about thirty
minutes. Press through sieve and add to some of the stock in
which the meat was cooked. Thicken with flour, season with
salt and pepper and serve meat on platter with sauce poured
over it. Mrs. Loges.

Meat Balls En-Casserole

One pound round steak, ^ pound pork put through meat
chopper twice, 1 egg^ 1 onion chopped fine, 2 tablespoons
bread crumbs, 2 tablespoons milk; salt and pepper to taste.
Form in balls and fry in deep fat. Place in casserole. Gravy
— 1 heaping tablespoon flour mixed with fat remaining in
frying pan. Brown. Pour small can tomatoes into pan, stir
until thickened. Season with pepper and salt, pour over meat
balls in casserole, and place in oven for half hour.

Mrs. B. Koch.

Breast of Veal With Peas

The best part for this is the thick end of the breast. Cut
into lengths about two or three inches thick. Place them in
a casserole with 1 or 2 onions cut in small pieces, and 1 ounce
of fat. Sprinkle with salt and pepper. Cover. Put on fire
and let steam until veal begins to fry, turn pieces. Add dry
peas (soaked over night). Cover with water. Season to
taste. Cover and let simmer until tender.

Mrs. Lottie Holmes.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 27

Creamed Meats

One teaspoon butter, 1 tablespoon flour, 1 cup . water.
Brown the butter, add flour, then water. Let boil, then add
cold meats. Mrs. F. Lehmann.

Armenian Rolls

One and one-half pounds round steak, ground, 1^ cups of
rice, 1 can tomatoes, 2 large onions chopped fine, small bunch
of parsley, 1 lemon, 2 tablespoons of lard, pepper and salt-to
taste, 1 large head of cabbage. Way to prepare: Drain the
tomatoes, save the juice, mix ground meat, raw rice, onions
and parsley (do not cut too fine), and thick part of tomatoes,
salt and pepper all together. Cut heart out of cabbage, but
do not cut in half. Drop in boiling water, boil ten minutes.
Take apart and roll 1 teaspoon of the mixture in a part of
cabbage leaf until all of the mixture is used up. Makes about
fifty rolls. Take juice of tomatoes, add juice of 1 lemon, dash
of red pepper and salt, pour over rolls when laid very close
together in a stew kettle. Put a light weight on when cook-
ing, and cook about four hours over a very slow fire. Melt
lard in stew kettle before adding rolls.

Mrs. Joseph Shindoler.

East India Chop Suey

Five pounds of chicken cut in small pieces and fried in
butter. Fry ^ pound salt pork cut in chips, with 6 large
onions and garlic, separate from chicken. Cut 6 stalks of
celery, 2 leaks, put in large kettle half filled with water, add
chicken and other mixture, 1 can of mushrooms, boil together
until chicken is tender. When done, thicken with 3 table-
spoons curry powder and flour, add 1 can of French peas.
Cook rice separately. Serves twelve people.

Mrs. Marie Pearson.

Meat Dish

One and a half pounds of round steak, chopped; 1 cup un-
cooked rice, washed; 1 small onion grated, salt and pepper to
taste. Mix all together and form into meat cakes. Roll in
flour on both sides, put in butter or dripping. Then pour a
can of tomatoes over cakes and cook one hour. After they
cook down a little add water to keep from burning.

Mrs. Martha Donovan, Past Matron.

Flank Steak With Tomato Sauce

One tablespoon butter,- one large onion. Fry together until
a golden brown. Take a medium sized flanked steak and
brown well on both sides in the onion and butter. Pour over
it a very little water and let simmer down. Then add a can
of tomato soup. Cover and let simmer for twenty minutes.

Mrs. D. Dindinger.

Meat Balls

Grind pieces of meat left from any roast. Fry small onion
in fat. Add meat mixed with softened stale bread, salt and
pepper. Add yolks of two eggs. Mix well. Add beaten
whites of eggs. Roll in bread crumbs and flour. Fry to a
nice brown. Mrs. Betty Sorenson.

Hamburg Steak

One pound round steak, 1 tablespoon cornstarch, ^ cup
milk, 2 teaspoons salt, small spoon of pepper. Beat well.
Drop with tablespoon on greased frying pan, brown both sides,
add 1 cup of water, cover and let simmer over very slow fire.

Mildren Watson.

30 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Chopped Beef and Green Peppers

One-half pound round steak ground, ^ cup uncooked rice,
1 small onion cut up fine, 1 egg, salt and pepper, 6 sweet green
peppers. Mix beef and uncooked rice and add onion, salt and
pepper and bind with egg. Cut the stem end off the green pep-
pers and clean out seeds and fibre and stuff with meat mix-
ture. Stand erect in small kettle and just cover with water
boiling. Cook slowly for about half hour or until rice is
cooked. Brown some butter, add good tablespoon tlour and
brown. Remove peppers carefully from kettle, and add
browned flour to liquid left and cook until thickened. Pour
over peppers and serve hot. Mrs. Agnes M. Johanson.

Chop Suey

One pound round steak, 1 pound pork shoulder or veal, 5
onions, 2 stalks celery, 3 tablespoons molasses, 2 tablespoons
chop suey sauce. Cut meat into small oblong pieces and flour
same. Then brown in suet, salt and pepper, and add enough
water to about cover. Then add molasses and sauce and let
simmer until almost tender. Add cut up onions and celery
(do not cut too small) and simmer until all is tender. Serve
with steamed rice.

Gertrude Bergslien, Past Worthy Matron.

Chile Con Carni

One pound kidney beans soaked over night. Cook in morn-
ing with 1 large onion, a small stalk of celery and a small
can of tomato pulp. When done add 7 potatoes cut up in
small pieces; a small package of spaghetti cooked separately:
add a pound of chopped beef, a little at a time, and a pinch of
red and black pepper. Cook until potatoes are soft.

Mrs. Loges.

LOGAN SQUARE CHAPTER, No. 560, O. E. 5. 61

Meat Balls With Celery Cream

One pound beef chopped fine, J4 ^^^^ ^^ bread soaked in
water (do not use crust). Season with salt and pepper, onion
and nutmeg. Beat 1 egg, add a cup of milk gradually and
mix well with the above. Shape in balls. Boil tops of celery
stalks about half hour, salt, strain and add meat balls. Cook
until they come to the top. Celery Cream — Cream 1 table-
spoon of butter and 2 tablespoons of flour. Add liquid from
meat and milk to make a gravy. Add 1 teaspoon of sugar and
pieces of celery cut fine. Boil ten minutes, add meat balls and
let simmer a few minutes. Mrs. Emma Johnson.

’ Goose Dressing

Four onions and 1 ounce green sage chopped fine, 1 large
cup of stale bread crumbs, same of mashed potatoes, 1 cup
raisins, 1 cup chopped apples, 1 teaspoon butter, 1 teaspoon
salt and pepper, 2 eggs. Mix well and stuff goose.

Mrs. Elizabeth Cordes.

Pork Tenderloin Roast and Dressing

Take 2 tenderloins of even size. Split down lengthwise but
not quite through. Flatten out, rub with salt and pepper,
fill with sour apples or dressing. Fold the two together, i’ut
with white cord, lay sliced onions on, half hour before serv-
ing surround wath sour apples. Roast in oven about one and
a half hours.

Dressing — 2 cups of soaked bread crumbs, 1 small onion,
J tablespoon of butter, 1 tgg, }4 teaspoon salt, few shakes of
pepper. Pour water on stale bread, when soft press dry. Beat
the egg well, stir in the seasoning. Mince the onion. Put in
frying pan with butter. Cook a little, not brown. Add the
bread, turn a few times and take from stove.

Mrs. Moenck.

32 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Macaroni Chop Suey

One small box elbow macaroni boiled in salt water until
tender. Cool in cold water. Take 3 medium sized carrots,
1 onion, 1 green pepper and boil all until tender. Mix with
macaroni, add 1 pint of tomatoes, 1 pound of chopped beef,
salt and pepper to taste. (Use cooked beef.)

Mrs. Emma Ross.

Veal or Lamb Souffle

Two cups ground meat, 2 tablespoons flour, 1 cup sweet
milk, 2 eggs, j)arsley (ground), salt and pepper to taste. Cook
milk, flour and yolks of eggs until thick. Stir meat in and set
aside to cool for twenty minutes. Beat white of tgg stiff and
mix all together, and then place into medium hot oven for
twenty minutes. Mrs. Elizabeth Kreuter.

Cold Meat Balls

Mix together, lj4 pounds chopped beef, 2 eggs, 2 table-
spoons flour, 1 cup rice (uncooked), 1 small onion chopped
fine. Pepper and salt to taste. Form in balls. Have ready
one can tomatoes with water added which has cooked for five
minutes hard. Then add balls and cook for one hour. Very
delicious. Will serve about eight people. Julia Paulson.

Creole Steak

Place a nice slice of round steak in frying pan and brown
on both sides. Then smother same with onions and one green
pepper cut fine. Add salt and pepper, cover with one can
of tomatoes, and simmer slowly until tender. This can also
be baked in oven.

Gertrude Bergslien, Past Worthy Matron.

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Fried Chicken

Wash and cut chicken into small pieces. Boil until tender
in water to cover. Drain and fry brown in frying pan with
1 tablespoon butter and 1 tablespoon lard, salt and pepper.
The liquid chicken which has been boiled can be used for soup,
stock. Miss Nellie Gray.

Chicken a la King

Stew a chicken, about 4 pounds, in salt water until tender.
Pick meat from bones and cut in pieces, not too small. Melt
4 tablespoons of butter, blend wath 4 tablespoons of flour,
add gradually 1 quart of milk, cook, add chicken, 1 green
pepper, 3 pimentoes cut in pieces. Cook about one-half hour
and add one can mushrooms. Serve on toast.

Mrs. Lydia Patterson.

Baked Ham and Potatoes

Place slices of raw ham, not too thin, in baking dish, cut
potatoes in cubes and arrange around ham, add dabs of but-
ter, salt and pepper. Add enough milk to cover and bake
about forty-five minutes. Marie Keller.

Hassenpfeffer or Pickled Rabbits

Wash clean and cut in pieces two rabbits. Place in stone
jar, cover with layer of onions, sliced, sprinkle with salt and
pepper. Cover with vinegar and let stand two days. Then
take out the rabbit and when a little dry, fry out bacon and
put the rabbit in. Fry a little brown and then let it boil in
the same brine it was pickled in. Add about 3 ginger snaps.
When done, thicken the gravy as you like it. Serve with
mashed potatoes. Mrs. Conrad Giese.

Pickled Cabbage or Sauer Kraut

One quart pickled cabbage, 1^ pounds of spare ribs, J4
pound fat bacon. Put cabbage in a stone bowl, place spare
ribs on top. Cut up the bacon in pieces, strew over top, cover
with 1J4 cups of water and bake in hot oven one and a quarter
hours. Serve with mashed potatoes. No odor in the house
this way. Mrs. Conrad Giese.

Baked Ham and Potatoes

Take sHce of raw ham any thickness and set in shallow
pan. Slice raw potatoes very thin and throw over ham.
Cover all with milk and bake slowly about three-quarters to
one hour. Potatoes will be brown and will absorb salt from
ham. Do not salt potatoes. Simply add pepper, if desired.

Mrs. Agnes M. Johansen.

Beef Loaf

Three and one-half pounds round steak, ground, 1 tgg
beaten and mixed with the meat; salt and pepper to taste;
2 onions, chopped, 4 crackers, rolled. Mix well and form in
a loaf. Bake in moderate oven. Mrs. Albrecht.

Bordeau Sauce

One quart tomatoes chopped fine, 2 quarts cabbage chopped
fine, 5 medium sized onions chopped fine, 2 green peppers
chopped fine, 2 stalks of celery chopped fine, 2 cups sugar, 2
teaspoons salt, 1 teaspoon celery seeds, ^ tablespoon white
mustard seeds, % tablespoon turmeric powder, 1 quart vine-
gar. Boil twenty minutes. Deborah Hirschberg.

36 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Smoked Butts and Lima Beans

One pound lima beans, 3 pounds smoked butts. Soak beans
over night. Cook slowly one and a half hours. Season to
taste just before cooked. Mary Blohm.

Escalloped Eggs and Meat

Boil 6 eggs twenty minutes. Make 1 pint of white sauce
with cream and milk, seasoning to taste. Moisten 1 cup of
fine bread crumbs in melted butter the size of a walnut. Chop
fine 1 cut of ham, tongue, fish or poultry. Remove the yolks
of eggs and put through a fine sieve. Chop whites fine. Put
a layer of the crumbs in a buttered dish, then a layer of the
chopped whites, then the white sauce mixed with the meat, a
layer of yolks, a layer of whites and on top a layer of buttered
bread crumbs. Put in oven until brown on top.

Mrs. Mohs.

Vegetable Stew

One-quarter pound of bacon cut in pieces and fried brown.
Cut medium sized onion and fry in above. Add 3 cups of
hot water, 2 cups of diced carrots, salt and pepper to taste.
Simmer until nearly done. Add 3 cups diced potatoes. When
soft, add a can of peas, drained and heated and a lump of
butter. Serve hot. Mrs. Emma Johnson.

Spanish Goulash

One pound raw ham cut in cubes, 2 green peppers (remove
seeds), fry lightly. Add 1 can tomatoes, seasoning, Yz pound
package noodles (cooked). Add boiling water to suit.

Martha Alberti.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 37

Cabbage Roulades

From a medium head of cabbage cut off 10 to 12 nice solid
leaves, being careful not to break them. Trim off the thick
part of the ribs. Make a filling of about 1 pound chopped
round steak and a little pork and 2 eggs. Salt and pepper to
taste, then sweat some fine chopped onions in butter, adding
parsley and mix with filling. After scalding the cabbage
leaves to make them soft, put one tablespoon of filling or
more into each leaf and roll. Then lay them side by side
into frying pan in which the butter has been heated almost
brown and brown them on either side, turning or rather roll-
ing them with a spoon so as not to break them. Then spread
a good handful of flour all over them and when brown add
water and let them simmer slowly. This makes a very good
gravy. Add enough water to cover them and in about twenty
minutes they are done. Lillie Trodson, Worthy Matron.

Porcupines

One pound round steak ground, J4 pork with it, ^ rice
(raw). Season with salt, pepper, onion, make into balls. Cook
in the following: One can Campbeirs tomato soup, 2 cans hot
water. Boil for one and a half hours.

Mrs. Mary Hollison, Ben Hur Chapter.

Dumplings

Soda Cracker Dumplings

Eight crackers rolled fine, 1^ tablespoons of flour, J/^ tea-
spoon salt, yolk of 1 tgg. Mix cracker with the beaten yolk,
add milk and then the beaten white. Drop in ball form in
boiling broth. Mrs. Anna Schaberg, Past Matron.

Dumplings for Stew

Two heaping cups of flour, 2 heaping teaspoons baking
powder, 1 teaspoon salt, 1 cup milk. Sift dry ingredients
four times, pour in milk and stir. Boil ten minutes in tight
covered pan. Do not remove cover until done.

Deborah Hirschberg.

Farina Dumplings

Into one cup boiling milk add 1 teaspoon butter and pinch
of salt. Add slowly ^ cup farina, let boil a few minutes,
stirring constantly. When cool, add egg and beat well. Drop
into soup or stew, with a teaspoon.

Mrs Elizabeth Freyermuth.

Rice Pins

One-quarter cup of rice, 1 quart of milk, 2 tablespoons of
sugar, 2 tablespoons of butter, 10 or 12 almonds, 5 walnuts,
2 tablespoons raisins. Grind 8 cardimum seeds and 2 whole
cloves together. Blanch almonds and cut in half the long
way. Cut walnuts in small pieces. Melt butter, add rice and
fry a few minutes; do not brown. Add milk and sugar, boil
twenty-five minutes without cover, add nuts, raisins and
spices. Boil two minutes longer and serve hot.

Mrs. Anna Fox.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 39

Butter Dumplings

Take a lump of butter size of an Qgg and beat with 2 eggs
until light, then stir in 4 tablespoons of flour. Drop from a
teaspoon into the boiling broth and cook five minutes.

Mrs. Anna Schaberg, Past Matron.

Potato Dumplings

Two eggs, about 8 large potatoes, boiled and grated. Mix
tggs, potatoes and salt to season. Knead in enough flour to
handle easily, or so it will not cling to hands. Fry small
squares of white bread in butter until light brown. Pack
two or three of these pieces in center and make into balls.
Place in boiling salt water and boil about thirty minutes. To
be eaten with gravy. Mrs. Anna Householder.

Fish Dumplings

One tgg, 1 teacup flour, pinch of salt, a little sweet milk.
Make this into a thin batter. One and a half pounds of fish,
boned, halibut is fine. Cut in pieces, add a little salt, and dip
in batter. Fry in deep fat thirty minutes very slowly.

Mrs. Daisy Illingsworth.

Dumplings

Sift 2 cups of flour, 2 heaping teaspoons Dr. Price’s baking-
powder and ^ teaspoon of salt. Add 1 cup of milk or water,
stir and drop from spoon into a kettle in w^hich meat is boil-
ing. Now comes the secret of success of these dumplings.
Have plenty of water over the meat before dropping in the
dumplings and boil moderately with cover off for fifteen min-
utes, then cover and boil five minutes longer.

Olive Burnett.

[good photos]

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build your own clayoven

Start to think what you want the oven. This is to determine what the format should be going. Find a good flat surface. Set the foundation for example, bricks, rocks or concrete street band. It does not matter what it is but as the stable and flat. Determine the height at which you want to go. Wil see you in the oven when you are there? Would you like to work there are easy to fill and empty? This determines the height at which you build the foundation.

Put the form on the foundation of the oven. An oval, the shape of an egg cut lengthwise. Within this form do you draw the floor of the oven.
This floor is made of clay and is about 8 cm thick. In 4 layers of 2 cm, the floor made. After each layer you have a period in respect to the previous layer to dry.

To place your oven going trasstenen, these are waterproof baked bricks of blue red color. This trasstenen put you dakleer what you can put the round clay tiles (as a threshold or lead frame) against inwateren. The bottom of the clay oven is the most vulnerable to moisture.
For an oven, you need approximately 75 pounds of clay and 375 pounds of sand. The clay mixture in a ratio of 1:5 mixed with sand. Preferably crusher sand because it is coarse and not easily slip. You can also use river sand, which is less than sea sand (this is round and attaches less good).
There is water added until the paste well. You can create the building blocks compare with making snowballs. Press the clay-sand mixture firmly into the palm of your hands. Then the ball (diameter about 6 cm) at the place of destination.

The first layer of clay balls are placed in an oval. The whole oven is built of round bricks. In the bottom of the oven to start with placing the stones.
Make sure all the clay balls with a wide field contact with each other. So good to each other to close. The clay balls stick so strongly in this way to each other, which makes for the ultimate strength of the oven. Use gravity to the clay balls to place.

The stacking of the clay balls in a number of layers. Place the clay balls so that in the vertical plane seen a very gradual curve is obtained. Build up to 3 layers and let them dry. Then you avoid too much weight by the collapse of the layers.

The basis of clay balls is ready. If you know the dome of the oven you have built up cutting a hole for the rear smokestack. This opening for the chimney is parallel to the longitudinal axis of the oval incised then with the round balls of clay pipe of the chimney forms. The height of the chimney opening is 1 / 3 of the internal height of the dome. As you build the stack of balls again. Make sure the connection of the chimney with the dome is good. The chimney must be well connected to the furnace otherwise arise cracks.

The incision of the opening at the front of the oven This opening is almost at right angles to the oval incised and may later be provided such as a shed at creative inregenen. The width and height of the opening determine how large your baking sheet / form may be, it can be overridden.

The basis of clay balls with chimney and opening is done. NB. Clean the chimney higher than the photo, this connection the thickness of the sub to bring clay layers. Eventually, the chimney higher than the roof of the oven about the correct tension. Place the stone on the lap top so that a slab can be Mix extra water through the clay mass and iron the whole oven on the outside with this worthless so that all holes are plugged. Use your hands or any tool for making a leemlaag of 2 cm. You can take the first layer also against throwing to make sure that all holes are filled, this is also a good adhesion. This layer will hold the heat to give it back to what you want to bake.

The basis of clay balls is used? Legalized. Here are a number of clay layers (in a number of times to bring about good drying) making a total thickness of 8 cm above the clay spheres arise. So make 4 layers of 2cm. Together with the clay balls, this is the layer that the heat of the oven must absorb. If there is fire in the oven is the temperature rise to 1000 degrees Celsius. Is the fire then drop the temperature to 300 degrees.
The thicker this layer is, the longer you have lit the well is too low, but also the longer the oven remains hot. NB. Provide a uniform total thickness of this layer! This prevents tension. Make the outside as crude, using a broom. When this layer is dried (the most time-consuming construction of the oven is waiting until the last layer dried again for the following to be able to) go a layer of straw clay process.

The insulating layer of straw with clay. For this layer a thin mixture of clay (a little thinner than yogurt) and straw. Place insulation layer in a number of layers to a total of 8 cm. Make sure that this is an airy low. Do not rub firmly but loosely it establishes. The trapped air provides precisely for the insulation. The more air between the straw remains the better the insulation. On the insulation layer is a layer of clay 2 cm to leveling.

The affixing of the jute layer. These jute strips which you put your whole oven hedges. Let the strips overlap each other. The jute strips your first immersion in water clay. The aim is to any relationship and to avoid large cracks occur when the heat would be too large. About the jute is a clay layer of about 0.5 to 1 cm. It allows you colored clay powder mixing to obtain a certain color.This covering go polish the clay still feels moist. The aim is to finish as much as possible densification. This reach you with the back of a sturdy steel spoon or a smooth polished stone turning movements
to continue until you see the surface densification. Make a mixture of linseed oil and turpentine (ratio 1:20) and in various layers of the furnace running. Each layer must dry weather for the following makes. The final layer (you’ll see the furnace glow) in a dense relationship as linseed.
Then the rain jacket ready.

Lit it!

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Developing an Aquaponic System

My interest in aquaculture and aquaponics started when I was a young boy. I had aquariums full of various kinds of tropical fish all over the house. My mother wanted to use dechlorinated water for our house plants and she reasoned that my aquarium water had no chlorine and that it may have some helpful nutrients. The results were unusually wonderful growth and absolutely beautiful house plants.

In the mid 80’s, I began working for a fabrication company that specialized in aquacultural plastics. As I looked at the aquaculture industry, I realized that plastics and aquaculture were a natural match. One of the nice advantages we had while developing our system was the ability to quickly modify the plastic products we were working with and this helped to accelerated our research and development. We worked with several different kinds of liner material and settled on PVC. We have used this successfully for tank liners, ponds, raceways, ocean containers for hatching, and various other functions. We were also able to weld rigid PVC into various shapes for use throughout our system. One of our areas of emphasis was small recirculating systems which could be used by schools and small commercial growers. After many improvements in quality, our emphasis fell on keeping it simple. The Fisheries AquaRanch? was the result.

In the early stages of our Aquaculture program, a friend would bring us house plants that she seemed to kill very quickly. The first one she brought was a dried up, half dead Philadendrium. Just for the fun of it, we put it in the fish house and hung it above one of the tanks. Several times a day we would fill the pot with fish water and let the excess drip back into the tank. In less than one week we saw dramatic improvement and, in fact, the plant nearly took over the fish house! Many of the people who came to visit our facility would ask for a cutting of the monster Philadendrium because they thought it was a speacial plant. Since then, we have successfully grown a number of different house plants this way.

Developing a System…

About ten years ago we began working with Byron High School and assisted them in starting their aquaculture, and later, their aquaponics programs. Since then, Byron’s Agriculture program, featuring aquaculture and aquaponics, has grown to accommodate over 400 of the 525 students in the high school.

While developing a system for aquaponics we have tried a number of different methods and configurations. Many of them work well but there are several features we feel work the best and provide the most efficient operation and lowest initial investment. The first of these is a solid, stand-alone aquaculture system that is easy to clean and maintain. An aquaculture system should be able to grow fish at close to 1/2 pound per gallon of tank water by itself. Obviously, more nutrients are produced by a heavier population of fish. However, if you do have a densely populated fish tank with your bio-filtration totally dependent on the plants, there could be major problems if something goes wrong with the plants.

The fish produce ammonia which is toxic to themselves, especially in its unionized form. Beneficial Nitrosamonas Bacteria convert ammonia to nitrates which are also toxic to fish and can cause brown blood disease. Another beneficial bacteria, Nitrobacter, then convert the nitrites to nitrates. In an aquaculture system, nitrates will continually build up, but most fish can tolerate high concentrations of nitrates. I’ve pushed some systems well over 300 PPM nitrates with no adverse effects to the fish. The wonderful news about fish water is that nitrates are a very available form of nitrogen to plants.

The System…

After experimenting with several different plant growing method, I realized that I like grow beds because of their simplicity and economics. A large part of the growbed can be assembled on site using local materials. As a base, plywood sheets (4 x 8 x 3/4 work well. For the sides, I use 2 x 6 lumber. Depending on available space, you can work out the exact length.

To hold the water, use a PVC liner. It is a tough material yet flexible and easy to repair, plus fittings can be glued right to it. A PVC coated mesh can be glued over the opening to the return drain to stop debris from leaving the growbed. Stands or something like saw horses can be used to hold it off the ground at a gentle angle of about 2 for every ten feet. Course perlite is a good growing medium. It is light weight and can be changed periodically. I recommend 1/2 vinyl tubing to carry the water from the fish tank to the growbed because it keeps flowing with very little clogging.

Two Designs…

We set up two different growbed designs to compare which we liked better. They both worked but each had advantages and disadvantages. In the first design, the water from the fish tank was pumped through it and it drained back into the tank. This worked very well with the advantage that it provides much more bio-filtration in the culture tank, giving the water more denitrification, degassing, and oxygenation as it goes through the growbeds and back to the tank. The disadvantage comes when you need to treat the fish or plants for disease or parasites.

In the second design, the slurry water from the tanks was pumped into a reservoir that sits below the growbeds. This slurry reservoir needs to be continually aerated because it is rich in nutrients and aerobic bacteria. Not aerating this water would result in ammonia being generated and a smelly anaerobic mess. The water is then pumped through coarse perlite and back to the reservoir. After 2-3 days, the ammonia, nitrites, nitrates, and CO2 drop and the dissolved ozygen increases at which time you can safely return the water to the fish tank. With either of these methods, virtually all of the water from our aquaculture facility can be utilized and reused.

What We’ve Grown…

With these growbeds we have successfully grown a number of edible plants including 4 varieties of basil, 4 varieties of leaf lettuce, chives, parsley, and swiss chard. We also had great results with about 20 different ornamental plants including marigolds, zinnias, and citronella. We had moderate success with tomatoes and worked with several other fruiting plants that grew well but did not fruit due to the lack of phosphorous and potassium in the water from our fish tanks. I believe if we had supplemented these elements the plants would have set and produced fruit.

AquaRanch Industries, LLC
PO Box 40 - 320 West Gridley Rd, Gridley, IL 61744
phone: (309)747-2152, fax: (309)747-2243
email: myles@ringgerfoods.com
www.aquaranch.com
copyright 2000 - all rights reserved

Permission given to bagelhole for posting

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Activated Charcoal Medicinal Tips
What is it good for?

If you’ve ever been poisoned, you know what charcoal powder is, because that is normally what Emergency Rooms administer for an antidote in most such cases. Like many healing substances that cannot be patented , the vast resource of credible data about the healing virtues of activated charcoal remains inaccessible to most. We hope to scratch the surface. Charcoal, like similar useful substances provided for in creation, has not just one healing application, but is believed to produce beneficent results in several instances of family health, and is therefore a
product that no house should be without. Let us attempt to discuss just a few.

Charcoal is a clinical absorbent. That means that it absorbs inorganic matter. That is why they use it in water filtration. But it does the same thing anywhere. On a bee sting; on a snake bite; in your stomach
when you have the flu. Don?t take it with any pharmaceutical medication, however…… it will absorb it! (On second thought……) Activated charcoal is obtained by blasting the burning charcoal with oxygen, which
increases its surface area, and hence its ability to absorb inorganic matter and toxins, enormously. When I speak of charcoal in this article, I am speaking of this activated variety. It will be perhaps necessary to
point out that just because something has charcoal in it does not mean that it will therefore be safe to ingest.. Charcoal briquettes, for instance will make you sick if you ingest them.

Activated charcoal is an extremely effective remedy for nearly all poisonings ……Tylenol, Aspirin, barbiturates, chemicals, etc.. Since Charcoal binds nutrients very poorly, an iron tablet overdose will be
little helped by it. Strong acid or alkali substances are also best treated by neutralizing the substance with something of the opposite ph. Common household substances would be Vinegar, which is acid, for an alkali poisoning such as lye; or Baking Soda, which is alkali, for an acid poisoning such as a hydrochloric acid poisoning. Though such poisonings are rare, when they occur, it is a great comfort to have the cure at once on hand, and the knowledge of how to administer it, without dependence on a derelict and self-serving medical community.

But Charcoal has a much greater value in the treatment of very common ailments. It works wonderfully, where the allopathic medical community has no remedy to offer whatever, such as in the case of the brown recluse spider bite. This bite can cause a large area of the flesh to die and fall off, and cause gangrene, and other complications. If the
bite is on a finger or some area where there is not much flesh, it can necessitate an amputation, for obvious reasons. Timing is everything here. If the bite is recognized quickly, the effects can be greatly mitigated, often leaving only a scar. But if the person waits a couple of days, then the results will be less impressive, but still better nothing ……the standard allopathic treatment. This works best if used in conjunction with Melaluca oil, for some reason, alternating between the two. As we would suspect, then, Charcoal will work very well for bee stings, or ant stings. In all of these conditions the method of treatment is the Charcoal Compress, which will be described shortly. Charcoal is also of great benefit in Snake Bites. The clinical experience for using this treatment in this case is not worth mentioning; but empirical evidence strongly suggests is effectiveness in treating such cases. An Arkansas couple reported the following experience: Their 1 ? year old child was bitten by a Copperhead on the chest. There was swelling in the area, and the child was in extreme pain. They called their doctor, who advised them to get to the E.R. ASAP! But they were 60 miles of winding roads away from the nearest hospital. The doctor told them to use charcoal compresses, changed every ten minutes and get to the hospital. By the time they arrived the swelling was totally gone, and the child was sleeping. As a precautionary measure the antivenin was administered anyway. It should
be noted here that the compress should cover the whole extremity, and
charcoal should be taken internally as well.

Departing for just a moment from our subject, it will be of interest to the reader to learn that electric shock can also cure snake bites. I know….. it sounds weird. It sounded weird too to a medical missionary, (an invention of this ending age), until he ran out of antivenin, and had people coming to his South American clinic with lethal snake bites.
He had heard of this remedy, and had counted it a fable, but he had people in his clinic who were going to die anyway, and so he tried it. Much to his chagrin it worked. To this day they don?t have a clue why it works, but it absolutely must be DC power. NOT AC. That means that you take the spark plug wire from your car or boat motor, and touch it
to the bitten area, and crank the engine, or pull the cord, or whatever, and it will shock the area with DC power. I read this man?s article in some sort of Christian magazine, and it all seemed quite reputable.

Charcoal also works satisfactorily for Poison Ivy & Poison Oak, because it absorbs the toxic oils which cause the infection. Combining some French Green Clay with some Charcoal and Water and applied to the infected area works well. Fresh Plantain mashed up and applied to the infected area also works well. What works best, though, is to wash the area with isopropyl aclohol every time it gets itchy, so as to wash off
the oils before they spread.

Charcoal is also a phenomenal treatment for Diarrhea & Vomiting, either from food poisoning, or from infecting agents such as the flu. Finding a satisfactory treatment for nausea and vomiting is a great trial for most. When the flu bug comes into a house it usually means a great deal of suffering. I don?t need to consult the books here, but can speak from experience, that charcoal can utterly relieve these symptoms. I am not a doctor, and I don?t mean to act like one, but Charcoal has relieved great suffering in our house! Again, TIMING here is everything. When you
FIRST start feeling nauseous, AT ONCE get up and take some charcoal, (2 tbs. In 8-12 oz. of water, and drink it), and that will simply be it. It will all be over. You will get the flu, you will feel weak, you will feel like going to bed; but you won?t be vomiting, and having diarrhea, which are by far the worst symptoms of this malady, and the next day you
should be fine. As you would expect, it doesn’t taste like chocolate milk. It is basically flavorless, but the texture is less than appealing.

But most people seem to wait until they are good and sick, and then try to get better. Charcoal still works here. You WILL spend some time before the toilet, however. You stir in two tablespoons of charcoal into 8-12 oz. of water, and drink it down. If you are already sick you will usually throw it right back up within seconds, or atleast within 10
minutes. But just repeat the treatment, and wait to see what happens. You will usually throw up two times, and hold down the third. The only time that we have gone over three doses is when the intestines have been stopped up and could not receive the treatment, and when these are cleared, (by whatever means, enema, etc.), the cure should be effective. Charcoal has also been used in Uterine infection. A pencil is made by boiling water, starch, and charcoal together until thick, and this is formed into strips on a pan and let cool. These are then inserted
through the cervix into the uterus. This is said to have cured Endometritis, but required more than one pencil. Just how this procedure is performed is unknown to me. Perhaps it could be beneficial when used as a douche in some cases.

Charcoal is also the best possible agent for whitening the teeth. Just brush with it, and that’s it! I should note that we have had our teeth look grey for a short time afterwards, but not to worry….. it goes away. Repeat treatments as necessary.

Charcoal has many other uses. I am getting much of my information from a book entitled, Rx Charcoal by Drs. Calvin & Agatha Thrash, which we sell in our home business. It explains many other uses, and the ones I
have mentioned it explains in much greater and authoritative detail. These would include, Eye & Ear conditions; Infections; Inflammation; Chronic Relapsing Pancreatitis; Kidney & Liver Failure, Cholesterol regulation, Diabetes, and others.
How Do I take Charcoal?

There are several ways. Ranging from most to least common, it would probably look like this: Charcoal in water, taken orally; Charcoal compresses, taken topically; Charcoal bath; Charcoal Enemas; Charcoal
pencils; Intravenous Colloidal Charcoal. As nearly all treatments employ the former three methods, we will speak only of those.

Before describing these methods, allow me to make the admission that charcoal is unavoidably messy. No matter how careful you are it will always make a disaster. But when you witness its healing effects and the weal to your household to break free from the monetary drain of the not so great physicians, this problem will seem infinitesimal. To get around this people often buy charcoal in capsules, but they pay dearly for it, and buy it thus in an amount that would be grossly insufficient for a compress, but only for oral administration. Buy it bulk.

The Compress. The first thing that should be said is that any charcoal compress MUST remain wet in order to work. If it dries out it will effect absolutely nothing. The idea of a compress, then, is that you
make a mixture of charcoal and water, (sometimes of charcoal, water, and starch to thicken it), and then spread it over the area requiring treatment. The Thrash?s recommend spreading ? in. of the mixture on a paper towel, and then placing another paper towel on top of this, (presumably the paper towels are wet), placing this on the treatment area, and then wrapping with plastic wrap to hold in the moisture. This method is a very clean way to apply charcoal, but our (non-professional) opinion is that better results should be attained by placing the charcoal mixture directly on the skin, and then covering with the wet paper towel, the plastic wrap, etc.. This is much messier, and doesn’t seem to keep the moisture in as well, but it does keep the mixture in more direct contact with the skin. For poison Oak, try adding some
French Green Clay to the mixture. Warning: If you use charcoal to draw out toxins from a festering wound, be advised that it CAN permanently tattoo the patient.

Charcoal bath. In some cases where there is a general poisoning, such as in a bee attack, or in a bee alergy case, charcoal can be of great use by taking a cup or two and putting it in the bath tub, and soaking the patient in it. One lady who got into some bees, and who was greatly allergic to bee stings used this treatment, and felt so great that she got out. Within minutes she could hardly breath. This method also underlines the necessity of having more than 100 capsules on hand! I should also here again mention the fact that I have never found a remedy that worked faster or better for the common bee sting, (one sting, no allergies), than simply mixing a little charcoal and water and putting
it right on the sting. Within about 10 seconds there is major relief, and within about 30 seconds there is almost total relief. you have to keep in on, though, for about five or ten minutes.

The best remedies are those provided immediately by God to man, and charcoal is definitely once such remedy. While activated charcoal is obtained by employing some rather modern methods, (blasting it with oxygen while burning), and is about four times as effective as non-activated charcoal, it remains that it is but a wood based charcoal, and such as you can get from chewing on any stick put in the fire! Cool it first!

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Primitive Cooking Methods

There are two very important elements to successful primitive cooking. First you must have something to cook. For this you may want to consult our booklets entitled “Primitive Survival Techniques” or “Primitive Hunting & Fishing Technologies”. Cooking in the wilderness can be accomplished very effectively if you use their head. Plan out what you intend to do and then look around you. There are plenty of natural materials in a natural setting to provide whatever you will need, whether it be for your fire or utensils or shelter.

There are many techniques to cooking in the wild, some require you to production some sort of primitive tool or container and some techniques that require no other utensils. For these you would utilizing only the fire and the coals. In most cases, unless you are toasting, browning or reflection cooking, which requires the fire itself, everything else that you prepare will require no more than the heat of the coals. Cooking over an open flame, which will burn the outside of what you are cooking and still leave the inside unpleasantly uncooked, is one of the most common mistakes made by the novice outdoor primitive food preparer. Flames are much hotter than coals and much more inconsistent in heat their distribution. You will have far less control over your heat.

Furthermore, all woods do not burn at the same rate. A quick thumbnail hint is that hardwoods burn slow and hot, soft woods burn cooler and faster. You should also avoid using pine wood to cook with. It will make a quick and hot warming fire but it should never be used as a cooking wood. Whatever you are cooking you need to have plenty of coals. For this reason it is a good idea to keep a fire going producing coals while you use another area of your fire ring or a separate fire ring or pit to cook in where you may constantly transfer coals as needed, thereby, keeping an adequate supply of hot coals on hand. You can avoid getting burned with about five minutes work making yourself a coal stick. To do this find a green stick about 4 “ in diameter and about 3-4’long. Split this down the middle from one end about half way. At the bottom of the split, tie off the stick with rope, string, bark, sinew, whatever. This will keep the split from continuing down the length of the stick. You now have a tool that is springy and it will stir coals, pick up coals or add wood to the center of your fire, all without getting you burned. Add additional kindling or wood as needed to keep the fire burning well.

Your cooking success will be more assured if you plan on what type of fire will serve you best for what you are trying to cook. Never build a fire larger than you need it to be. There are many choices of fire pit styles and each has its advantages over others depending on the materials at hand and what you are planning to prepare. Some of these are as follows:

DANGLING

This is the best fire for small animals such as a rabbit or squirrel.

Over the top of a basic pit fire, build a dangle rod or tripod. Then wrap the body of your prey with string, twine, sinew, etc. You may even want to wet this cord before securing it to the animal. Leave enough cord to allow your prey to dangle near or over the fire. By giving it an occasional spin you will find that this allows the meat to turn and therefore cook evenly. Be smart here however. You don’t want it to dangle close enough to the fire for it burn the string and/or scorch the meat. It is also a good plan if you use a reflector in conbination with the dangling method. You may also wish to catch the drippings for making gravy or for flavoring of some of your other creations.

FLAT STONE COOKING

A flat stone either pre-heated in the fire or placed over two other stones and hot coals raked beneath much like a grill, will make a fine griddle for cooking hotcakes, eggs, meat or anything that you would normally cook on a griddle. This works best if you have an extra good source of hot coals and you preheat the stones well first. If you utilize some grease or fats from your prey on the top of the stone first, this will minimize the sticking which so often aggrevates novices in this type of cooking.

HOT ROCK COOKING

For hot rock cooking you will need a container of some sort. A burn and scrape bowl, a tightly woven basket coated with rawhide glue or pine pitch that will hold water or a gourd bowl. Liquid is then placed in the container f or stew or for purifying and rocks are heated in the fire You will need several of these, about the size of a large egg. Do not use rocks found in or near to the water. These may hold water within them and they may well explode when you are heating them. You will also need some sort of hot rock handling device like the coal stick spoken of earlier. When the rocks are nice and hot place them one at a time into the water with the thongs. The heat in the rocks will be transferred to the water, gradually causing it to boil. You then remove the rocks from the liquid, place them back into the fire, so they will heat up again. You continue doing this until your dinner is served. You may wish to manufacture a simple basket with a handle to place the hot rocks in to lower them into the liquid with, thus making them easier to remove. If you are using naturally secured water you should purify it. You can easily purify water by boiling it for at least five minutes.

SPIT COOKING

A spit is a green stick used to skewer your meats or vegetables and then held over the coalsin some manner. You may do this by hand or support the spit with two forked sticks. You may also us this method in conjunction with the dangle method. The easiest way is to secure the bottom of your forked stick a stone or stuck or simply stuck into the ground. You may even use this method to bake bread. Take the dough and form it into what looks like a snake and then coil wrap it around the stick. Bake it over the heat of the coals. Just remember to turn it often you are only browning it. When cooking meat you may encounter the problem of the meat not turning with the stick, as you turn it. A simple solution to this problem could be to drill two or three small holes in the middle of the stick you are using to skewer with. Whittle two smaller sticks that will fit through the diameter of the holes you just drilled snugly, pointing them on one end. Then you can skewer your prey and pierce the body through with the two smaller sticks, through the drilled holes and through the other side of the meat you are cooking. Now, it will turn. You can also bind the meat with cord to keep legs and wings from dangling and falling into the fire as they cook.

PARCHING

Nuts, berries, seeds, grasshoppers, tubers and such may be parched in a basket or bowl by shaking them round in a container with some hot coals. These may be eaten or ground up and added to stews. Many of these items may also be ground into a flower from which you might make a dough. This is also a good method for long term storage of these items.

REFLECTOR COOKING

Remember, you are primitive cooking so you must utilize what nature provides. This may be as simple as several short logs stacked on top of one another to the height of two to three feet and staked on each side to keep from tumbling down or it could be constructed to have three sides thus utilizing more heat. The reflector should be placed behind the prey being cooked. In this way the prey being cooked will be between the reflector and.the fire, thus reflecting the heat of the fire and cooking the prey thoroughly. The reflector method can be used in conjunction with many of the other cooking methods. In addition to its value as a cooking method, the warmth it can provide you by situating your shelter between the fire and the reflector, thus reflecting some of the heat back to you.

DIRECT COAL COOKING

To cook using this method you place your items right on the bed of coals. A great many foods may be cooked by utilizing this method If you use hardwood coals then you will have very little to no ash to stick to your food. Bread dough prepared by flattening it into pancakes or rolling into balls and placing these directly on the coals. When the outside is browned thoroughly, remove them from the coals and break them open. After you have let them cool a bit you may eat the bread from inside. The outside is usually too burned to eat by the time the inside is done but the inside should be very tasty. Steaks may be laid directly on the coals and turned frequently. Laying meat directly on the coals really sears and seals the meat’s natural juices in and makes it one of the juiciest steak you’ll ever eat. Tubers, such as potatoes can be cooked this way. You should bury them in the coals. Poke them from time to time to see if they are tender, thus done. Don’t let the hard feel of the outer layer deceive you though. The longer they stay in the coals the thicker this outer layer will get, as it burns. Corn on the cob, soaked in the husk and laid on the coals steams corn very well. Some folks like to take bark or tanned deer hide and soak it. Then the items desired to be cooked are placed onto the bark or skins and then the top of the skin or another layer of bark is placed on the top. This method will keep your food more tender, but it does take longer to cook and is really rough on the skins.

THE ORIENTAL STEAM PIT

This is a favorite method of the Orientals even today. A steam pit is nothing more than a pit dug large enough to hold the items your planning to cook. Line the pit with stones and build a fire in the pit. This will heat the rocks surrounding it. After you have a good bed of coals, remove the bulk of the fire and most of the coals. The remaining coals are then covered with a layer of ash and/or wet grasses. Place whatever you are cooking on the top of the grass and then pile more grasses over this. Wet this slightly, not enough to cool the rocks down, just enough to cause steam. Grasses taken from marshy areas seem to work best for this as they are used to the water and will not break down so rapidly when wet. Then, seal the opening of the pit with a flat rock and place dirt all over the structure. You do not need not be constantly attending this type of fire. Thus you can set this up in the morning, spend the day hunting, hiking or fishing and have a tasty meal awaiting your returen. It is very important to not open the pit until the food is done. So, you will need to get a reasonable estimate of the necessary cooking time before you utilize this type of cooking system. You need not worry about food over cooking in the steam pit for it is cooling down the whole time it is cooking. Also, since it is buried you need not worry about animals eating it before you get to it. This is also one of the best ways to maintain the nutrition content because this method will steam in all of the vitamins as well as all the flavor.

PLANK COOKING

Meat or fish may be cooked on a board or plank by securing the meat to the board by tying it or pegging it in some manner. Then simply place the board near the fire, with the meat side facing the fire until it is done. Do not pine. Do not use a commercially produced slab of wood. Use what nature has left for you. This way you can be sure to avoid the tonix elements of the wood to transfer into the meat plus pine will give your meat a funny and to me an unpleasant taste. You may use the reflector method in conjunction with this type of preparation.

CLAY COOKING

Cooking meat by covering it with clay and baking it in the coals has the effect of a clay oven or kiln and it will steam the meat until it is tender and juicy in its own juices. To use this method acquire some good sticky clay or mud, and smather it over the entire item you are cooking. Good clay can be found in river banks or in shallow holes near consistent water sources. If you take a moment to remove the sticks, stones and other items from your clay you will have a substance that will be easy to work with and will be less likely to shatter when it is heated. Punch a hole with a small stick through the top of your clay mound. This will allow the steam to escape, thus again minimizing the possibility of a shatter. Place it directly into hot coals and cover it with more coals, in effect, bury it in coals. But, be careful not to cover up your steam hole, which of course eliminates the reason for the hole in the first place. You may wish to place herbs and spices in the body cavity. Any animal you skin and eviscerate should be covered with some non-toxic leaves like yucca or grape leaves before covering it with clay. In the case of a fresh, wild fish or fowl, you need not even remove feathers or scales as these will pull off as you remove the clay. It is also not necessary to eviscerate fresh, wild fish or fowl for the entrails cook into a tiny ball in the body cavity that is easily raked out when it is finished cooking and does not taint the flavor of the meat. Don’t do this with domestic fowl like chickens. The work entirely different than wild fowl.

SMOKE RACK

Lash together two tripods that will stand independently. Now lash as many horizontal poles across the front and back as you will need to cook on. There is no need to make this rack any larger or taller than you will need for the amount of meat you have to cook. Now lay strips of meat you wish to cook along the length of the poles draping them down over either side of the pole. Fish cook up really well on this type of rack. Just cut fresh fish open, eviscerate, spread open and breaking the backbone in several places. Do not skin them as the skin will help to hold the meat together as it cooks. Lay the open fish over the rack with the meat side out and skin side down. The rack should be placed near your fire where the meat will catch the smoke coming off of the fire, but not too close, you don’t want to burn up your rack. As your fire burns down to coals, place a layer of the coals beneath the rack, also. This is a slow cooking process that smokes the meat and flavors it to perfection and the smoke will help keep away the unwanted insects while it is cooking. You may also cook the meat to the point that it dries into jerky. This is the best way to preserve your meats for later use. Dried fish is not all that tasty, but dried fish may be ground, bones and all, into a fine powder that can be added to stews later for the added nourishment.

It is a good idea to know how hot the fire or coals are that you wish to cook on. There is a simple method for determining the temperature of the fire or coals. Hold your hand over the spot that you intend to cook at about three inches above. Count how long it takes before you feel the need to move your hand away because it is too hot. Just as when you were a child count one-one thousand, two-one thousand etc. If you move your hand at or before one-one thousand, you have a very hot fire of between 450-500 degrees. Two to three counts and you have a 400-450 degree hot fire. Four to five is a moderate, 350-400 degree fire and six counts or more is a cool fire and probably not much value to you as a cooking fire.

In summation, just because you are utilizing primitive cooking methods, this doesn’t mean that you cannot enjoy a nutricious, palatably pleasing dinner. A little experimentation will pay off fine dividends before you try to impress your friends and neighbors. The first key is preparation. The second is consistancy and the third is patience. If you have these three keys in proper place you will be pleased with the results.

Biointensive Mini-Agriculture

Posted By auke On March 22, 2009 @ 2:41 pm In Production | No Comments

For home gardening it means: less work, less irrigation, improved soil, higher yields and no poisons. There are unlimited opportunities in market gardening, mini-farming and mini-ranching. People can have a comfortable income, a high quality lifestyle, provide a great service and a great way to raise children. A lady took a BIMA course, went home to Alaska, prepared her land and grossed $20,000 the first year. Then had a six months winter vacation! Houston with over one million people has almost no vegetable production in the five surrounding countries.

BIMA allows people to feed themselves on a local basis that provides total community food security and is a proven food production system that is ecologically sound, economically viable and socially responsible.

It creates a healthy soil for growing healthy plants to provide healthy food to feed healthy people [KH]. For the human population to be healthy, we need to consume healthy foods [organic] which come from healthy animals eating healthy plants grown in healthy soil [C Scheaffer, VMD/holistic].

Food Production: Agriculture is in a crisis worldwide. The Green Revolution is not ecologically sound, economically viable nor socially responsible. It makes farmers depend on, even an economic slave to, agribusiness and multinational corporations, CargillMonsanto, ConAgra, NovartisADM and others. Their goal is to control the world’s food supply from research to production to consumer by controlling seed, fertilizers and chemicals. These seed must have chemicals sprayed on them to produce and seed can not be saved for the next crop. Other corporations are beginning to market irradiated food which may be dangerous to our health. [Request: ÒWho Will Feed The WorldÓ by email, 12 pages of articles; www.nfu.org; www.moffa.org; www.inmotionmagazine.com; AGRIBUSINESS EXAMINER -Monitoring Corporate Agribusiness. Free from: Avkrebs@earthlink.net [1]] The Congress, President, USDA [^partner in a GEg patent?; 30,000 grants; onjy 34 for organic, family farming], most land-grant colleges and most ag extension services are part of the problem rather than part of the solution and uses our tax dollars. The world’s farmers can produce all the food the world’s population requires, regardless of how high it goes, using BIMA.

^000200000B1100000AEE^B0B, ÒUrban Ag has the potential to provide many benefits to cities - in nutritional improvement, hunger reduction, income generation, enterprise development and environmental enhancement. The poor and unemployed can grow their own food. Farming converts degraded and unkept vacant lots into healthy, green areas. Waste [grass, leaves, trees, sawdust, manure, food waste] can be composted and used on the farms as well as recycled water. City governments must recognize the potential of urban agriculture and accord it the status given to other industries and economic activities in the city.Ó Urban Ag Network, urbanag@compuserve.com [2]. Books: Urban Agriculture - Food, Jobs and Sustainable Cities; A Patch of Eden, H P Hynes; www.cityfarmer.org. Urban gardening is very important socially, economically, esthetically and recreationally. Cultivating Havana: Urban Agriculture; 1999,Food First

Urban Micro-entrepreneurship: Most urban agriculture is directed by NGO’s but there are unlimited opportunities for private BIMA all over every city. Employment is limited and most are low pay. Urban homesteading and BIMA are a realistic option: socially and financially. Book: Entrepreneurial Community Gardens, G Feenstra, 1999.

Economic development is a major concern for most towns and cities. BIMA is very effective economic development. It benefits local people. Thirty experienced families can sell $40,000 each in the local farmer’s market. That is Òcreated wealthÓ. That is $1,200,000 added to the local economy each year. This wealth stays in the city rather than being sent to a corporate office somewhere; even abroad.

Rural: There is a grassroots movement back to family farming. BIMA is the answer and is being used by the many Ônew’ people entering agriculture as well as innovative farmers. Web: //sunsite.unc.edu/farm-connection; www.cfra.org.

Micro-entrepreneurship: Employment opportunities are limited and most are low pay. BIMA is a realistic option: socially and financially.

Organic: Gardeners and farmers have been organic since the beginning of agriculture until the discovery of certain chemicals in WW II [to kill people then, insects now]. No one has the right, moral or legal, to poison the air, soil or water. ÒOrganic gardening and farming is more than avoiding chemicals. The organic method requires a change of attitude and a different thought process.Ó [H Garrett, DMN; www.whitehawk.com/dirtdoctor]. Organic does not require the purchase of any outside inputs except seed and maybe organic fertilizer. The present generation knows nothing about raised beds or organics because their fathers and grandfathers have used chemicals since the 1950s. Therefore, they must be taught. [Read: From The Good Earth, M Ableman; Web: www,purefood.org; www.foodsecurity.org]

Note: A salesman sales chemical fertilizers, insecticides, herbicides, etc to a farmer and gets paid by the chemical company from the sale. Promoters of organic gardening and farming have nothing to sale.

Raised beds: They have been used in Asia [Indonesia, China, Vietnam, PNG], Latin America [Mexico, Guatemala, Bolivia, Peru], Europe [France] and USA [NE Indians] for centuries. I saw a few while living in Guatemala. Because of chemicals they were abandon but there is a worldwide movement back to using them. 80,000 km2 are being restored in Peru/Bolivia. They work.

Everyone should use and I teach:

A. Organic, biointensive, double dug, permanent raised beds with green manure/cover crops/mulch/-compost. This can double or even triple the yields while reducing the labor by half compared to traditional gardening. This works [USA: Chadwick Garden & market garden, Ecology Action, MOA, NFRDC; Mexico, ECOPOL; Philippines, IIRR; Kenya: Manor House Ag Center; Chile: Centro de Educac^on y Tecnolog^a; Vietnam: VACVINA] and the proof is there for all to see.

B. Organic, biointensive, permanent raised beds using no-till, green manure/cover crops/mulch/-compost. This works and the proof [Honduras: COSECHA, CIDICCO; Japan: M Fukuoka,; IIRR: Philippines; Chile, CET; USA: M Cain, AR] is there for all to see.

BIMA boasts two advantages no other production system can claim. First, it is easier on the soil than mechanized methods. Second, it is the least expensive method in terms of capital outlay. For very small farms [mini-farms] this method is not only economically viable but superior to the alternatives. Jeff Rast, Center for Small Acreage Farming, Countryside Magazine, Nov/Dec 98.

Only hand labor with hand tools are used but with sufficient land use power hand tools, scythes, wheel hoes with implements, push planters and spreaders, etc. A plow [moldboard, rototiller, etc] is never used. [Read: Plowman’s Folly, E H Faulker; Weeds-Control Without Chemicals, Walters. Video: Necessity of Organic Resides, R Parnes]. Transportation can be a bicycle, tricycle, quadracycle [pickup and/or passengers] with trailers. [Info: address above].

C. Organic, permanent raised beds [80Ó-100Ó wide] with green manure/cover crops using no-till machinery. Axles are extended to fit over the beds so the wheels run in permanent tracks. This works and the proof [Morrison, USDA/ARS, TX; Deep Bed Farming Society, CO; S Groff. PA; EPAGRI, Brazil] is there for all to see. [Video: No-Till Vegetables, S Groff]

D. Agroforestry: Trees [food, oils, chemicals, medicinals, spices, beverages, crafts, lumber, forages, firewood, windbreaks, industrials, etc] should be a planned crop. www.winrock.org; www.treesftf.org; www.unl.edu/nac.

1. Forestry: Forest must not be cleared but manage-harvested for natural crop production using raised beds for specific crops. This works and the proof [Brazil: Instituto de Permacultura da Bahia, Costa Rica, IANI] is there for all to see.

2. Alley Cropping: Raised beds between rows of trees. This works and the proof [USA; Nigeria, IITA; Philippines, IIRR, BMRLC; Costa Rica, IANI] is there for all to see.

Without a water system, bucket drip irrigation should be used. A kit [US$25 ppd] irrigates 200 feet of vegetables by filling a five gallon bucket each morning and each evening. Two kits will irrigate enough vegetables for a family of seven on a vegetarian diet during the dry season. [Kenya]. Can be adapted to irrigate trees, etc. [Video: Third World Irrigation Update, free with first kit or $5 ppd.]

Financing: Requirements for beginners: handtools, seed, fertilizer, water, misc for $400 or less. Micro-loan programs [no collateral required. failures-2%], cooperatives, ag incubators, foundations may be needed. Contact: The Intervale Foundation, 802-660-3508 fax 3501

Cooperative: tools for loan, purchase in bulk and sell, rent land, farmer’s markets, library, training classes, micro-loans, savings bank, rent value-added processing plant, etc for members only.

Land: Use land, free, owned by individuals, companies, churches, governments, schools, non-profits and the tax office [Repossessed land in Lubbock TX may be farmed free]. People will donate land to non-profit groups. The food bank in Lubbock TX has been given: various vacant lots, 25 A orchard; 5 A. farm and Jan 99, 48 A urban farm.

BIMA can produce flowers, dyes, vegetables, nuts, fruits, trees, grains, fibers, herbs, spices, medicinals, oils, teas, sweeteners, fragrances, seeds, ornamentals, industrials [lubricants, brooms, gums, waxes, oils, rubber, emulsifiers, chemicals, paper], forages, feed grains, farm animals. Market gardening has a average gross sales of $8,000 per acre with a few as high as $30,000 with value-added. A family with 2-15 acres can earn a very nice income.

Schools/Youth: Most young people do not know enough about agriculture to know whether they are interested in it or not. They should have some exposure to all of it. Should feel close to nature. 1. Gardens: Every school [primary, junior high, high school] should have a gardening project in every classroom. Foodworks, VT; Mountain School, VT; www.connriver.org/mountainschool. Home Schoolers should have a cooperative garden. [Yellowrose School, TX; request: BIMA-Youth; Our Wonderful Youth; www.ahs.org; www.national.org.

2. Market Garden/Mini-Farm: Every high school should have a BIMA training program as a career choice. [not part of Vo-Ag/FFA]; www.cityfarmer.org; AR - anp@iocc.com [3]; Chicago HS for Ag Sciences; Read: Entrepreneurial Community Gardens,: Growing food, skills, jobs and communities. Freenstra, McGrew, Campbell, 1999.

3. Mini-Ranch/Dairy: Many students will not garden but prefer livestock. It is a rich educational experience to witness mating, birth, maturing, dying and having to nurture animals. Read: Explorations in Urban Animal Ag, HPI

Training: BIMA should be offered in all youth detention centers, prisons and jails [C Marcum, SF County Jail, CA]. Others: homeless [Homeless Project, Fresh Start Farms, HGP, CA], gang members [video: City Farmers, Survival in the Urban Landscape, 412-528-4839], welfare-to-work, etc. Most people want to work; not take handouts. They should be trained as should those seeking new careers, second jobs or part-time work. They have a choice of micro-entrepreneurship or employment.

1. Market Garden: One food bank offers training for up to three years.

2. Mini-Farm: Training in additional crops and value-added.

3. Mini-Ranch/Mini-Dairy: Some people prefer livestock. [St Anthony’s Dairy, vallcorn@rp.net.net [4]]

URBAN:

1. Home Garden/mini-ranch: Every home should have a garden to produce food for the family and forage for small animals for meat. This assures that the family, especially the children, do not consume chemicals. With experience, a family can grow all their vegetables on 1000 ft2. Additional beds can be used for forage for small farm animals.

2. Market Garden: High value, labor intensive crops are grown.

3. Mini-Farm: Additional crops requiring more land but less intensive labor. Some of these crops are particularly adapted to value-added.

4. Mini-Ranch: Use raised beds for forage/grain. Small animals are in pens which are over the beds and moved down the beds daily for grazing or cut and carry. HPI has a bee project in Chicago. Houston has hundreds of livestock. [DMN, Nov 98]. If neighbors do not complain, the city authorities probably won’t. Raise quiet animals [no roosters], keep clean [no odors] and give each neighbor eggs or meat or vegetables every month. Mini-ranching requires a little more investment and land but less labor.

5. Mini-Dairy Farm: Raised beds for forage/grain. HPI has a dairy goat project in Chicago. There is a goat dairy in downtown Houston. Use milk goats, dairy sheep and miniatures.

RURAL:

1. Market Garden: Has more acreage and uses larger hand tools or power hand tools. The farmer who is willing to change can find a very profitable niche.

2. Mini-Farm: Larger scale. Grow volume and/or industrial crops which require more acres.

3. Mini-Ranch: Raised beds for forage/grain. Small animals are in pens which are over the beds and moved down the bed daily for grazing or cut and carry. Small livestock includes miniature swine [40#] and beef [15 meat and dual purpose breeds]. There is a demand for organic, farm raised meat, eggs, raw milk, etc.

4. Mini-Dairy: Use raised beds for forage & grain. Space for large dairy animals. [cattle, water buffalo, goats, sheep] Grow all feed. 50 cow dairy supports two families [CISA, PA].

Marketing: There is a nationwide, grassroots movement to buy local, buy fresh, buy organic. There are many ways to market but the following are the best.

1. Farm stand or curbside stand: Customers coming to you is low cost marketing. People will drive to a farm to buy fresh food.

2. Farmer’s Markets: The US government issues funds to families which must be used only for fresh fruits and vegetables and used only at a certified farmer’s market. The USDA grants permission for farmer’s markets to operate on government property. Put them in housing projects. Web: www.ams.usda.gov/directmarketing

3. CSA-Community Supported Agriculture: Customers pre-purchase shares of produce.

4. Value-added: Use family labor to process in some way what is grown to increase the selling price. Examples: solar dried fruit/vegetables, jams/jellies, crafts, milk/cheese, dried flowers, etc. [equipment manufacturers: Cecoco, Japan; milk processing, rafy-s@pladot.co.il [5]].

5. Cooperatives: Enalbles the mini-agriculturists to work together to do what they can’t do individually in marketing and/or value-added processing. [example-cheese making, jelly, etc]

BIMA Workshops:

Gardens/Mini-Farms workshops of 1 -4 days are available anywhere at anytime. They are practical and how-to. I take two reference books [English, Spanish, French, German, Russian, Hindi, Arabic] to donate, drip irrigation samples and order free magazines [Spanish, English, Portuguese] if there is a library. Demonstrate raised bed construction, mulching and drip irrigation. Show videos/slides and networking. Display: books, periodicals, newsletters, tools.

The only opportunity to learn practical, how-to BIMA is in my workshops or in TN [gardening or mini-farming] on-farm workshops [five days each] in June. Contact for info. Ken Hargesheimer

I ask one favor of every person who gets this; pass it on to as many others as possible to encourage them to use organic gardening and farming. Encourage the schools to teach it.

Request: BIMA-A Sustainable Farming System; BIMA-Info & Ideas [five pp], BIMA-Third World, BIMA-Youth, Bucket drip kits by Email or SASE.

Can you imagine the beauty of your community with all vacant lots/land in mini-agriculture, wildflowers, wildlife, forest, prairie, stream riparians
Tropical Small Farms

We must remember that one factor of the “Green Revolution” around the world was mass migration of small property-owners to the cities to swell the slums ( Sao Paulo Brazil now has 15 million people, at least half of which are rural refugees). So when the Industrial Agriculture mega-business people talk about “feeding the starving millions” they omit to mention that these millions are starving because they were forced off their lands by an agricultural model which was too expensive and too destructive for small farms to hold up under. Our experience in Brazil mirrors what is said here about the small farm. We have seen examples of successful small farms of 3-4 hectares of agroforests ( which is the appropriate model in the tropics) earn US$300-400 per month, with practically zero costs other than family labor. This means a comfortable margin of profit which permits a very good life indeed. Marsha Hanzi. Instituto de Permacultura da bahia Brazil. hanzibra@svn.com.br [6]

* Gaviotas - A Village to Reinvent the World, Alan Wiesman
* Entrepreneurial Community Gardens Freenstra
* Natural Pest Control Andy Lopez Andy@invisiblegardener
* Garden-Ville Method Malcolm Becyk
* Organic Manual Howard Garrett
* Organic Gardener’s Composting Steve Solomon Out of print, Reprint in Fall 99
* Farmer’s Earthworm Handbook David Ernst
* How To Grow More Vegetables Than You Ever Though Possible on Less Land Than You Can Imagine, John Jeavons bountiful@zapcom.net [7] Spanish, French, German, Russian, Arabic, Kiswahilli
* Plowman’s Folly E H Faulkner
* Weeds: Control Without Poisons Charles Walters, Jr
* Growing Produce Family Style R Yoder 330-852-4687 [market gardening]
* Rebirth of The Small Family Farm Gregson, Box 2542, Vashon Island WA 98070, $10 ppd
* Solar Gardening Poisson 800-762-7325
* Cold Weather Gardening Frank Ours Box 371, Parson, WV $7 pp.
* From the Good Earth M Ableman
* Four Seasons Harvest, Eliot Coleman
* Winter Harvest Manual, Eliot Coleman
* New Organic Grower, Eliot Coleman
* You Can Farm: The Entrepreneur’s Guide, Joe Salatin
* Salad Bar Beef, Joe Salatin
* Pastured Poultry Profits: Joe Salatin
* One Straw Revolution, M Fukuoka, Japanese
* Natural Way of Farming, M Fukuoka, Japanese
* Road Back To Nature, M Fukuoka, Japanese

GARDENS/MINI-FARMS NETWORK

TTU: BS-Agriculture; Ecology Action: BIMA Workshop 97

TX: Lubbock, Dallas, Hereford, Nazareth, Happy, Amarillo

MS: Oxford; FL: N Ft Myers

Mexico, Rep. Dominicana, C^t^ d’Ivoire, Nigeria, Honduras Box 1901, Lubbock TX 79408-1901

Tel 806-744-8517; Fax 806-747-0500; minifarms@aol.com [8]

Workshops in organic, biointensive, raised-bed gardening, market gardening, mini-farming, mini-ranching worldwide in English & Spanish

Article printed from Sharing Sustainable Solutions: http://www.sharingsustainablesolutions.org

URL to article: http://www.sharingsustainablesolutions.org/?p=840

URLs in this post:

[1] Avkrebs@earthlink.net: mailto:Avkrebs@earthlink.net

[2] urbanag@compuserve.com: mailto:urbanag@compuserve.com

[3] anp@iocc.com: mailto:anp@iocc.com

[4] vallcorn@rp.net.net: mailto:vallcorn@rp.net.net

[5] rafy-s@pladot.co.il: mailto:rafy-s@pladot.co.il

[6] hanzibra@svn.com.br: mailto:hanzibra@svn.com.br

[7] bountiful@zapcom.net: mailto:bountiful@zapcom.net

[8] minifarms@aol.com: mailto:minifarms@aol.com

http://www.google.com/search?q=Biointensive+Mini-Agriculture&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

Food Forest Across America

Posted By auke On March 5, 2009 @ 12:11 pm In News | No Comments

Food Forrest Across America
For Erik Ohlsen, a Californian based Permaculture teacher and designer, 2009 is shaping up to become a year like no other.

“I run my own Permaculture contracting business and am about to launch a Food Forest campaign for 2009” he said. Erik’s dream is to encourage people to roll out a Food Forest systems across America.

“My vision is to educate communities as to the whole system benefits of food forests from, climate change to relocalization of food sources and creating oases of human settlement in our communities. To do this we will help students and interns design and install these systems.”

“We’re going to install Food Forests like a brush fire, and we can.” he says.

The start of a Food Forest. Erik is
standing in infiltrating water of a swale.
Notice green cover crop sprouting

“I have seen Geoff Lawton’s Food Forest DVD [1]” said Erik.. “As a Permaculture and food forest designer, I just wanted to see how Geoff organizes his food forests. Honestly I was blown away by the video. The first time I watched it I actually had a hard time going to sleep because I wanted to go out into my property and start planting like crazy. I just moved into a new house and am currently designing a food forest there.

“Geoff’s video serves as a great reminder of how easy it can be to put in a food forest. He helps to take fear away from doing wrong and empowers viewers to get to work! This work is crucial for our global communities and the food forest video feels like a real catalyst for people to realize just how important and accessible this information and this strategy is.”

Erik’s desire to make a positive contribution to the planet started when he was in his teens.

“At the age of nineteen I became aware of crises going on in the world.” He said “I learned about the risks of genetically engineered seeds, mainly the Terminator seed developed by Monsanto. I got together with some friends and we decided we wanted to do something to help save the world. We started an organization to give heirloom seed gardens away to our community and abroad to build a safety net of heirloom seeds and produce food locally. We called our organization Planting Earth Activation.(PEA) We gave over one hundred suburban and urban gardens away in two years. We were pioneers of the volunteer based garden campaigns that now are sprouting up everywhere with Victory gardens and Food not Lawns etc.”

A fruiting Pink Lemon, the flesh inside
is actually pink!

Erik has been involved in Permaculture for the last 10 years.

”I just taught my 15th PDC this January in Cazadero, California” he says. “I’m a guest instructor for most of the PDCs that take place in Northern California.”

So what is Erik’s vision for a Food Forest Campaign?

“First let me share what I think the full expression of a food forest can be. Beyond the staple ingredients of a food forest; water harvest, tons of leguminous trees and plants, Fruit and nut trees, wildlife habitat, growing mulch and building soil, I also see some additional elements we can message as part of a food forest. Chickens, outdoor kitchens, greywater, gathering and celebration spaces are all elements that I think can be part of a full expression of a food forest. Combining the kitchen garden with the food forest with the social needs of humans seems like a great way to message a new aesthetic for landscapes.

Peach Poppy guild designed by Erik Ohlsen

“I believe that a key factor to halting energy decent and global warming is re-localizing community resource needs on a global scale. Food, water, social interaction, fuel, and energy, these can all be produced or managed locally. As a landscape contractor I see the aesthetic that people here in the Suburbs of US towns want. This cultural aesthetic of landscape is destructive, energy consuming, and pretty much useless. My goal is start a paradigm shift in the way that people view the aesthetics of landscapes and empower land owners to see their precious land as a functional part of their lives, a base of their resource needs and a solution to global scale issues (i.e., Climate Change, environmental destruction, etc.)

Eric’s Food Forest developing in it’s first year

“Once our campaign is underway and we are able to generate funding, we will stack an intern training element. The goal here is to train as many permaculturists as possible to be confidant designers and installers of these systems. As we change the community aesthetic, the market for food forests should begin to reach larger and larger scales. For this we will need many experienced Permaculturists to take on these projects. One part of this goal is to help the Permaculture movement get out of the cycle of always offering advanced training to inspired students that cost a lot of money. We want to be able to offer affordable training to people and eventually paid jobs. We need to get the PC movement out of the money rut and help provide right livelihood for those that want to make a career out of Permaculture. This point is very important to me and I am working on a couple other projects we are calling The Permaculture Skills Center and The Permaculture Business Alliance to also provide for this need in the community. Those projects will also help launch and supplement the Food Forest Campaign although the campaign will begin through my business Permaculture Artisans.

“Along with all of this is transitioning rural farms and orchards to more diverse and perennial food forest systems. This is already happening as part of my business and we will push for more and more of this in our campaign.”

A growing system

But how would one launch a campaign like this with limited funds?

“On the whole we will go wherever the funding takes us” says Erik. “Funding is the limiting factor. We are poised to plant food forests as many and as fast as we can with good design and lasting installations.”

“I have students practically knocking down my door to want to work with Permaculture Artisans. I’d like to give everyone a job planting food forests if I can. I now have a small group of highly trained installers that can train others when the money is there to bring more on.”

So what sort of skills is Erik looking for?

“At First I think I will need an admin and marketing team that can do some start-up work on a volunteer basis. Maybe 6-8 volunteers, 4 with good computer skills, 4 with good people organizing and Permaculture design skills.”

“It would also be great to have a couple of experienced fundraisers since the more money we can raise the more we can install food forests in communities that desperately need them and the more we can train new installers.”

Erik’s other dream is to take over vacant city lots, and transition public parks to food forest systems that provide a plethora of resources for local communities and wildlife.

“I have no doubt we will get there as the realities of re-localization campaigns and energy decent [2] kicks in” he says.

If you can help or need to know more about the Food Forest Campaign contact Erik Ohlsen directly erik (at) permacultureartisans.com or phone USA 707-332-8100.
Or visit www.permacultureartisans.com [3]

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URLs in this post:

[1] Geoff Lawton’s Food Forest DVD: http://permaculture.org.au/store/food_forest_dvd.htm

[2] energy decent: http://permaculture.org.au/2008/11/17/staring-at-the-future-from-the-top-of-the-slippery-slide/

[3] www.permacultureartisans.com: http://www.permacultureartisans.com/

Great Garden Tips

Posted By auke On March 22, 2009 @ 2:39 pm In Production | No Comments

Bees or Wasps in the HouseSpray the insect with hair spray. The spray will stiffen their wings and they will plummet to their death.

Black Flies or GnatsWater soil with a mix of 1 teaspoon of ammonia and 1 quart of water. Do this every 3 days for 3 weeks.

Alcohol SpraysUse for aphids, mealybugs, scale, thrips and whitefly control. Mix ? 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 SprayCaterpillars 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 SprayUse 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 AshesUse 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 For AphidsTo 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 TerminatorSpray 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 SlugSet 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 trapUse 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 StopperSprinkle 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 CricketsYou 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 CatcherEarwigs 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 BrothTo 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 CatcherTo catch flies, place a piece of meat in a jar. Using a quart jar, place a small piece of meat and ? 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 TrapsTo 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 Pets * 1 quart 3% Hydrogen Peroxide * 1/4 cup baking soda * 2 teaspoons baby shampooMix 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 BirdsJust 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 TreesFor 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 GreenhousesWhen 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 HouseWhen 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 GardenUse 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 CornTo 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 PlantersEggshells 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 PeoniesSprinkle 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 RosesTo avoid being stuck when working with roses, use a spring type clothes pin to hold the stem instead of your fingers.

Baking Soda SprayUse 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 soapSpray 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 TomatoesEpsom 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.

Easy Sowing of Small SeedsSeason 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 CarrotsSoak 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 ? 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 GrassTo 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 WeedsFor those hard to pull weeds, hook them with the claw end of a hammer and pull.

Pickle Those WeedsTo 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 BubblesTo 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 garde

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