Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
Since it doesn’t state for whom they voted, I’m tempted to think they might be from democratic underground. ;-)
LOL, I didn’t mean you - I know you are preparing...
Just like ‘the stupidity of the officer’ doesn’t mean you were calling him stupid...
You know, like ‘It depends on what the meaning of is is’.
I think you are right on target with the ‘32 or ‘33 time range.
Since it doesn’t state for whom they voted, I’m tempted to think they might be from democratic underground. ;-)<<<
Laughing.
It struck my odd to odder bone.
They must not be members of ACORN.
Glad you checked in, miss you.
” darn I better get a spare , just in case “<<<
Excellent idea, and of many odd things that make the world work as we want it to.
Spark plugs, comes to mind.
Rotar caps and the thingy that was in them, the points as I recall, had a 56 Chevie that broke the point off.
I would not be able to start the car, but then some man would suddenly start it.
LOL, finally it stopped on Bill in the middle of a huge rain storm, along the freeway.........and he fixed it with the bandaid that I had in my purse.
He planned on testing it to see how long it would work, I got so nasty that he replaced it, 30 days later.
Turned out to be a mis manufactured engine that came from the factory, designed to break it.
I finally got a different car.
Doctors Warn: Avoid Genetically Modified Food
By Jeffrey M. Smith<<<<
That may well be the cause of the seizures and other odd illnesses that I hear about.
We fed my daughter off the table from 10 days old, so a baby 3 months old could well get the bad food and so could her granny.
Something is very wrong with our food supply.
Expensive... yes, wise investment... indeed. TEOTHWAWKI, will make easy everyday purchases but a warm memory. We're in for the long haul, years even... if I'm wrong, all this stuff and "things" will make a tidy profit in future garage sales!
Food bill would hurt small farmers
Kansas City Star - MO,USA
If your friends farm, or if you were to take up farming for more than your family, you could be under a kind of FDA martial law with the passing of HR 2749, ...<<<
Why do they do such stupid laws?
This reminds me of the 1919 revolution in Russia, they freed all the peasants on the farms, made them equal.
The peasants went to the city and Russia starved, for no one would do the hard work of the farmers.
How’s Newsom’s S.F. farm idea supposed to work?
C.W. Nevius
Saturday, July 11, 2009
There’s really only one thing wrong with Mayor Newsom’s new idea to have the city of San Francisco grow its own crops in window boxes, street medians and vacant lots.
It doesn’t go far enough.<<<
Liberals!!!
I am very sorry that I can no longer get Michael Savage on my radio, for he has the right opinion of Newsom.
Bet Michael can invent some new words to cover this scene.
Training online for food defense preparedness from the National Center for Food Protection & Defense<<<
All your posts today are exceptional and should be checked out.
Finding folks after a disaster, is a heart breaking job.
I found an interesting (quick) method of drying flowers using the microwave and dustless cat litter. It is here (I hope this hyperlinks, since I’m not so hot at figuring out how to do that):
http://www.allfreecrafts.com/nature/microwave-dried-flowers.shtml
<<<<<<<<<
Good to know, thanks for posting it.
There was a time that I saved as many flowers as I could for arrangements and the small ones went in the old phone books for later craft work.
Looks like we “Top Out” tonight! Got that new thread ready to rumble?
Cakes of the 1880’s<<<
Interesting, I like it when they tell us both the how and why something is done.
Mary, taught her family to be frugal.
She would gather the egg shells from the girls cooking, scrape the whites into a dish and when she had enough, bake a real Angel food cake from scratch, using only the saved whites.
As for me, I’ll leave that to the East Texas folks... I’ll just reload another shotgun shell!<<<
Agree.
Never mind the show off, not interested.
Looks like we “Top Out” tonight! Got that new thread ready to rumble?<<<
Maybe, will see how I feel after a nap.
Well I will just have to beat them out of this world, damned if I will accept death from some do-gooder.
America is already insane and will even more so, when the reality of this man’s plans reaches them.
Who ever thought we would see this here.
Was Terri only a test for what was coming?<<<
Exactly right Granny. I was sorry to post this here. It does look like it will be put off until later which likely means this particular bill is dead.
I am still sick that Terri was killed for no good reason. They hated her being alive and loved the idea of her dying.
{{hugs}} to you Granny from someone who loves you (me).
>>>Never mind the show off, not interested.<<<
LOL - not a big fan of snakes myself...
Back about ‘55 or ‘56 I participated in a survival school put on by one of the Navy’s very first survival instructors. Don Kepler took us out into the ‘Wilderness Area’ at State College, PA (which is officially what they call it) and he would feed us and teach us the whole first week (all from the wild), then the second week we had to feed ourselves. (He did offer suggestions here and there).
One of the things he fed us the first week was rattlesnake, not breaded and fried, but roasted on a skewer. Actually, it was pretty good.
>>>I like it when they tell us both the how and why something is done.<<<
More helpful info from same book...
WEIGHTS AND MEASURES.
As many families have no scales for weighing, a table of measures is given which can be used instead. Weighing is always best, but not always convenient. The cup used is the ordinary coffee or kitchen cup, holding half a pint. A set of tin measures, from a gill up to a quart, is very useful in all cooking operations.
One quart of sifted flour is one pound.
One pint of granulated sugar is one pound.
Two cups of butter packed are one pound.
Ten eggs are one pound.
Five cupfuls of sifted flour are one pound.
A wine-glassful is half a gill.
Eight even tablespoonfuls are a gill.
Four even saltspoonfuls make a teaspoonful.
A saltspoonful is a good measure of salt for all custards, puddings, blancmanges, &c.
One teaspoonful of soda to a quart of flour.
Two teaspoonfuls of soda to one of cream of tartar.
The teaspoonful given in all these receipts is just rounded full, not heaped.
Two heaping teaspoonfuls of baking powder to one quart of flour.
One cup of sweet or sour milk as wetting for one quart of flour.
http://www.gutenberg.org/files/15360/15360-h/15360-h.htm#CHAPTER_VI
Cooking time guide from same 1880 cookbook:
TIME TABLE FOR ROASTED MEATS.
Beef, from six to eight pounds, one hour and a half, or twelve minutes to the pound.
Mutton, ten minutes to the pound for rare; fifteen for well-done.
Lamb, a very little less according to age and size of roast.
Veal, twenty minutes to a pound.
Pork, half an hour to a pound.
Turkey of eight or ten pounds weight, not less than three hours.
Goose of seven or eight pounds, two hours.
Chickens, from an hour to an hour and a half.
Tame ducks, one hour.
Game duck, from thirty to forty minutes.
Partridges, grouse, &c., half an hour.
Pigeons, half an hour.
Small birds, twenty minutes.
TIME TABLE FOR BOILED MEATS.
Beef à la mode, eight pounds, four hours.
Corned beef, eight pounds, four hours.
Corned or smoked tongue, eight pounds, four hours.
Ham, eight or ten pounds, five hours.
Mutton, twenty minutes to a pound.
Veal, half an hour to a pound.
Turkey, ten pounds, three hours.
Chickens, one hour and a half.
Old fowls, two or three hours.
TIME TABLE FOR FISH.
Halibut and salmon, fifteen minutes to a pound.
Blue-fish, bass, &c., ten minutes to a pound.
Fresh cod, six minutes to a pound.
Baked halibut, twelve minutes to a pound.
Baked blue-fish, &c., ten minutes to a pound.
Trout, pickerel, &c., eight minutes to a pound.
TIME TABLE FOR VEGETABLES.
Half an hour,—Pease, potatoes, asparagus, rice, corn, summer squash, canned tomatoes, macaroni.
Three-quarters of an hour,—Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes, onions, canned corn, tomatoes.
One hour,—New cabbage, shelled and string beans, spinach and greens, cauliflower, oyster-plant, and winter squash.
Two hours,—Winter carrots, parsnips, turnips, cabbage, and onions.
Three to eight hours,—Old beets.
TIME TABLE FOR BREAD, CAKES, ETC.
Bread,—large loaves, an hour; small loaves, from half to three-quarters of an hour.
Biscuits and rolls, in from fifteen to twenty minutes.
Brown bread, steamed, three hours.
Loaves of sponge cake, forty-five minutes; if thin, about thirty.
Loaves of richer cake, from forty-five minutes to an hour.
Fruit cake, about two hours, if in two or three pound loaves.
Small thin cakes and cookies, from ten to fifteen minutes. Watch carefully.
Baked puddings, rice, &c., one hour.
Boiled puddings, three hours.
Custards to be watched and tested after the first fifteen minutes.
Batter puddings baked, forty-five minutes.
Pie-crust, about half an hour.
http://www.gutenberg.org/files/15360/15360-h/15360-h.htm#CHAPTER_VI
For those not familiar with Oyster-plant, it is Salsify also sometimes called Goat Beard. Grows like a carrot, and does taste somewhat like oysters when cooked.
Goodness! Thanks Thanks.
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