We're not moving in yet, but we're getting closer. Moving is never easy and some places are harder to leave than others. The hardest part about leaving the last one is the way that our grandchildren felt about it. Our four year old grandson talked to me on the phone one day and asked why we were moving and said that we should stay there. That's the stuff that really tugs at your heart! All of our grandchildren felt that way! Knowing that we will make many more memories comforts us.
The circumstances surrounding the sale of the last place were difficult, but the new place has many pluses. It is much better suited to living without air conditioning, there is more pasture, it has a great place for the wood cook stove, more room, better out buildings, and it is in a beautiful spot. Very much to be thankful for!
We will probably be using the Internet at the library for a while. Lots of new adventures!
Walk The Agrarian Path With Us
Saturday, May 25, 2013
Friday, May 24, 2013
Making Progress
The sellers finally made it out but....they left a big mess for us. Well, good things never come easy, right? We will keep plugging along and hope to be in soon.
Saturday, May 18, 2013
Weather Lore and An Update
When you are outside much of the time on the farm you begin to notice things in the natural world. One day it catches you by surprise when you look up at the sky and realize that the clouds tell you that it is going to rain in the next day or two. You find it so surprising that you haven't actually studied the clouds to learn this, but you have learned it.
I have been reading and enjoying the book "Folklore of American Weather" by Eric Sloane. I enjoy his books very much and this one is no exception. I have been interested for quite some time in learning more about forecasting the weather and was so pleased to find this book at the library close to where we are staying. For all of you agrarian-minded folks, here are a couple of quotes from the book that you might enjoy: "Farming has become a big business with little place for folklore, but a century ago farming was a way of life, a philosophy of living, rich with lore of the land." And, "You might argue that almanacs were for farmers, that the lawyer or shoemaker or storekeeper need not use them. Yet the lawyer, the shoemaker, the storekeeper had to be a farmer also, for he grew his own food and fed his own horses from his own hayfield. Thus, everyone in early America was close to the ways of nature, by necessity."
We are still in between farms. After several delays, the sellers showed up at closing asking for five more days to get out. It has been a test of patience but we are trusting in God's perfect timing in all things. The phone caught us offguard last night when it rang at ten o'clock. A new neighbor had called a mutual friend to get a number to reach us to let us know that our cows and horses were gone. What?!! And, that our Jerseys were seen at a farm on the highway close to us and that the sheriff was there. Oh no! Lots of worst case scenarios came to mind but the Lord said it would be o.k. The neighbor said that he was going to rope the cows in where they were at and pen up the cow and calf that were out on our farm. No word about the whereabouts of the bull and steer, though. He felt that the horses were probably somewhere on the farm and that all of the animals would bed down for the night so it wouldn't do any good to come before morning. (We aren't staying close to the farm.) An hour-and-a-half later, Boots was heading to bed so that he could get up at four a.m. to take care of things, when the phone rang again. The neighbor said that the cows had come home and he had them all penned up. Wow. God is very very good! Boots reset the alarm to five a.m. and awoke to a heavy blanket of fog. After waiting for it to lift he took off and found the neighbor and a friend that had come to help. The animals were all there, they are all fine, and they are secure. One could never place a value on good friends and neighbors. That's for sure.
I have been reading and enjoying the book "Folklore of American Weather" by Eric Sloane. I enjoy his books very much and this one is no exception. I have been interested for quite some time in learning more about forecasting the weather and was so pleased to find this book at the library close to where we are staying. For all of you agrarian-minded folks, here are a couple of quotes from the book that you might enjoy: "Farming has become a big business with little place for folklore, but a century ago farming was a way of life, a philosophy of living, rich with lore of the land." And, "You might argue that almanacs were for farmers, that the lawyer or shoemaker or storekeeper need not use them. Yet the lawyer, the shoemaker, the storekeeper had to be a farmer also, for he grew his own food and fed his own horses from his own hayfield. Thus, everyone in early America was close to the ways of nature, by necessity."
We are still in between farms. After several delays, the sellers showed up at closing asking for five more days to get out. It has been a test of patience but we are trusting in God's perfect timing in all things. The phone caught us offguard last night when it rang at ten o'clock. A new neighbor had called a mutual friend to get a number to reach us to let us know that our cows and horses were gone. What?!! And, that our Jerseys were seen at a farm on the highway close to us and that the sheriff was there. Oh no! Lots of worst case scenarios came to mind but the Lord said it would be o.k. The neighbor said that he was going to rope the cows in where they were at and pen up the cow and calf that were out on our farm. No word about the whereabouts of the bull and steer, though. He felt that the horses were probably somewhere on the farm and that all of the animals would bed down for the night so it wouldn't do any good to come before morning. (We aren't staying close to the farm.) An hour-and-a-half later, Boots was heading to bed so that he could get up at four a.m. to take care of things, when the phone rang again. The neighbor said that the cows had come home and he had them all penned up. Wow. God is very very good! Boots reset the alarm to five a.m. and awoke to a heavy blanket of fog. After waiting for it to lift he took off and found the neighbor and a friend that had come to help. The animals were all there, they are all fine, and they are secure. One could never place a value on good friends and neighbors. That's for sure.
Thursday, April 25, 2013
Life Is Interestng
We are living in between farms right now with our animals and belongings spread out over several places. Originally, there were only a couple of weeks between leaving the farm we were on and moving onto the new one but, the date was moved back to the middle of May so here we are! Seems like maybe the Lord scheduled a vacation for us. We certainly don't have enough sense to do that on our own. Hope things aren't quite so interesting for all of you! There will be lots to tell when we get moved in!
Monday, March 25, 2013
Why Farm?
"That our sons may be as plants grown up in their youth; that our daughters may be as corner stones, polished after the similitude of a palace:
That our garners may be full, affording all manner of store; that our sheep may bring forth thousands and ten thousands in our streets:
That our oxen may be strong to labor; that there be no breaking in, nor going out; that there be no complaining in our streets.
Happy is that people, that is in such a case: yea, happy is that people, whose God is the Lord." Psalm 144:12-15
That our garners may be full, affording all manner of store; that our sheep may bring forth thousands and ten thousands in our streets:
That our oxen may be strong to labor; that there be no breaking in, nor going out; that there be no complaining in our streets.
Happy is that people, that is in such a case: yea, happy is that people, whose God is the Lord." Psalm 144:12-15
Wednesday, February 27, 2013
Tanning Deer Hides
Over the years I've heard of tanning hides with different things but was never interested in using harsh chemicals that we would have to order and that might be toxic. We met a man several years back that mentioned that he did brain tanning. That really piqued our interest. Brain tanned deer hide makes a nice soft leather that is good for clothing. I'll give you the basic instructions that we used and then you will learn to tweak the process as you gain experience.
Peel the deer hide off the carcass being careful not to cut the hide. There will be a little meat on it. Work as fast as you safely can so the hide doesn't dry out. It also helps to work in the shade, if possible.
Starting at the neck, begin scraping the flesh off of the hide using a dull draw knife. You will see "vein tracks" and you want to scrape them off, also. You will see pinholes in the hide when you are done.
Turn the hide over and, starting at the neck, use the drawknife to scrape off the hair. Keep scraping until you have the skin off the hide.You will see vein tracks again. (You can soak the hide in water at any time to keep it until you can get to it. Change the water ever so often. Adding lime to the water will help loosen the hair.)
Tie the hide on a frame using slip knots so you can easily adjust it.
You will make small slits along the edges to tie it to the frame.
Scrape from top to bottom with the edge of an axe blade to remove moisture and stretch.When it starts to dry it will fluff up. You will need to tighten it as it dries but don't overtighten. Let the hide dry a few hours or overnight.
Start a fire that will smoke. You want smoke not flame. Tent the hide over the fire leaving a chimney at the top for the smoke to escape. Let it smoke this way for 15 minutes and then do the other side. Be checking for flareups in your fire and make sure it isn't too hot inside the tent. You don't want to cook it.
Put the brain that you have removed from the skull of the deer in warm water and squish it up. Push the hide down in the solution and work it. Check after about 15 minutes to see if it has taken up enough moisture and it will stretch. Wring the moisture out over the container so that you don't lose it because you can use the same solution for up to 8 hides. Scrape again with the drawknife being careful not to make holes. Put back in the solution, swish it around, and leave it for a while. Take it out and wring it out thoroughly. Pull it apart to stretch the fibers and keep stretching until it seems right. (You can set it aside for a little while and keep coming back to stretch it.)
Now that you know that it isn't too difficult, I hope this will help you get started. Sorry there aren't more pictures but the weather was lousy at the time.
Genesis 3:21 "Unto Adam also and to his wife did the Lord God make coats of skins, and clothed them."
Peel the deer hide off the carcass being careful not to cut the hide. There will be a little meat on it. Work as fast as you safely can so the hide doesn't dry out. It also helps to work in the shade, if possible.
Starting at the neck, begin scraping the flesh off of the hide using a dull draw knife. You will see "vein tracks" and you want to scrape them off, also. You will see pinholes in the hide when you are done.
Turn the hide over and, starting at the neck, use the drawknife to scrape off the hair. Keep scraping until you have the skin off the hide.You will see vein tracks again. (You can soak the hide in water at any time to keep it until you can get to it. Change the water ever so often. Adding lime to the water will help loosen the hair.)
Tie the hide on a frame using slip knots so you can easily adjust it.
Scrape from top to bottom with the edge of an axe blade to remove moisture and stretch.When it starts to dry it will fluff up. You will need to tighten it as it dries but don't overtighten. Let the hide dry a few hours or overnight.
Start a fire that will smoke. You want smoke not flame. Tent the hide over the fire leaving a chimney at the top for the smoke to escape. Let it smoke this way for 15 minutes and then do the other side. Be checking for flareups in your fire and make sure it isn't too hot inside the tent. You don't want to cook it.
Put the brain that you have removed from the skull of the deer in warm water and squish it up. Push the hide down in the solution and work it. Check after about 15 minutes to see if it has taken up enough moisture and it will stretch. Wring the moisture out over the container so that you don't lose it because you can use the same solution for up to 8 hides. Scrape again with the drawknife being careful not to make holes. Put back in the solution, swish it around, and leave it for a while. Take it out and wring it out thoroughly. Pull it apart to stretch the fibers and keep stretching until it seems right. (You can set it aside for a little while and keep coming back to stretch it.)
Now that you know that it isn't too difficult, I hope this will help you get started. Sorry there aren't more pictures but the weather was lousy at the time.
Genesis 3:21 "Unto Adam also and to his wife did the Lord God make coats of skins, and clothed them."
Monday, February 4, 2013
God Made a Farmer
Someone told me about a commercial that was shown during the Super Bowl last night. They were very impressed by it and suggested I find it online. I did and I have to say that, first of all, I was pleasantly surprised (o.k., shocked would be a better description), and secondly, it made me cry. Paul Harvey narrates the commercial for Dodge Ram trucks. Check it out.
Thursday, January 24, 2013
Homemade Yeast
Most of the time when I make bread I use purchased yeast. But, because bread is an essential part of our diet, I wondered years ago what I would do if I couldn't buy yeast. (Yes, I was even thinking of things like that back then. :-}) A long time ago I was looking through someone's old German cookbook and came across a recipe for homemade yeast. I was very interested and copied the recipe down even though I was disappointed to find at the end you added the mixture to yeast you already had going. I wanted to know how to start from the beginning and felt it must be very difficult and mysterious. Several years later I read an article that mentioned capturing yeast from the air. Once again, I thought it must be very complicated but definitely wanted to learn more. After taking the time to learn more, I found that it wasn't difficult or mysterious at all! It can be as simple as putting equal parts of flour and water in a bowl, loosely covering it, and feeding it each day for a week.
If you already bake bread you will have plenty of wild yeast in your kitchen to capture. If not, you can crush unsprayed and unwashed grapes in cheesecloth and add that to your flour and water mixture. Grapes have a lot of yeast on them. Or, you can use whole rye flour for your mixture because it too has a lot of the naturally occuring yeast. (If you do one of those two things go ahead and cover your mixture well because you won't have to capture any from the air and won't have the skin form on top that you do when it is covered loosely.)
You will also have friendly bacteria called lactobaccili in your starter. They break down the simple sugars in the flour and that is what the yeast feed on. (That's why you have to feed your starter at least once a day, so there is new food for them. If there is little or no food it affects them just like it would us!) When the yeast feed on the sugar they produce carbon dioxide bubbles that stretch the gluten and that raises the dough. Pretty great, huh? The lactobaccili produce acids which give it flavor. There are many strains of wild yeast and bacteria that grow around the world so flavors vary. San Francisco is known for a very sour flavor. In other areas the taste is milder.
Some sourdough starter recipes call for adding a little commercial yeast. This isn't a good idea because the commercial yeast will compete with the wild. Another factor is that almost all of the lactic acid is gone in the commercial variety so you won't get the flavor. Some things just can't be rushed. Also, some say to add a little sweetener to the mix but this also isn't a good idea. You will have an imbalance of the yeast and bacteria and it isn't necessary.
(I read that goldminers used to sleep with their starters next to their bodies to keep the starter warm. Sounds like mighty important stuff!)
You can preserve the starter by pouring a thin layer out on parchment paper and letting it dry for a few days. Then peel it off and store it in a tightly sealed container. When you want to get it going again, dissolve the pieces in water and feed it for a week.
In case you're interested, here is the recipe that I copied so long ago for homemade yeast:
Add 4 potatoes to 2 quarts water in kettle. Add a handful of hops that have been tied up in a bag. Cook until potatoes are done. Remove bag, squeeze dry, and throw away what is left in bag. Put the squeezed juice in with the potatoes. Remove potatoes, mash, and return to kettle. Cool. Add 1 cup sugar, 1/4 cup salt, and 1 cup old yeast (leftover from previous time). Let stand several hours and use.
If you already bake bread you will have plenty of wild yeast in your kitchen to capture. If not, you can crush unsprayed and unwashed grapes in cheesecloth and add that to your flour and water mixture. Grapes have a lot of yeast on them. Or, you can use whole rye flour for your mixture because it too has a lot of the naturally occuring yeast. (If you do one of those two things go ahead and cover your mixture well because you won't have to capture any from the air and won't have the skin form on top that you do when it is covered loosely.)
You will also have friendly bacteria called lactobaccili in your starter. They break down the simple sugars in the flour and that is what the yeast feed on. (That's why you have to feed your starter at least once a day, so there is new food for them. If there is little or no food it affects them just like it would us!) When the yeast feed on the sugar they produce carbon dioxide bubbles that stretch the gluten and that raises the dough. Pretty great, huh? The lactobaccili produce acids which give it flavor. There are many strains of wild yeast and bacteria that grow around the world so flavors vary. San Francisco is known for a very sour flavor. In other areas the taste is milder.
Some sourdough starter recipes call for adding a little commercial yeast. This isn't a good idea because the commercial yeast will compete with the wild. Another factor is that almost all of the lactic acid is gone in the commercial variety so you won't get the flavor. Some things just can't be rushed. Also, some say to add a little sweetener to the mix but this also isn't a good idea. You will have an imbalance of the yeast and bacteria and it isn't necessary.
(I read that goldminers used to sleep with their starters next to their bodies to keep the starter warm. Sounds like mighty important stuff!)
You can preserve the starter by pouring a thin layer out on parchment paper and letting it dry for a few days. Then peel it off and store it in a tightly sealed container. When you want to get it going again, dissolve the pieces in water and feed it for a week.
In case you're interested, here is the recipe that I copied so long ago for homemade yeast:
Add 4 potatoes to 2 quarts water in kettle. Add a handful of hops that have been tied up in a bag. Cook until potatoes are done. Remove bag, squeeze dry, and throw away what is left in bag. Put the squeezed juice in with the potatoes. Remove potatoes, mash, and return to kettle. Cool. Add 1 cup sugar, 1/4 cup salt, and 1 cup old yeast (leftover from previous time). Let stand several hours and use.
Friday, January 4, 2013
Treadle Threshing Machine
Check out the great video about the treadle powered threshing machine sold by The Back To The Land Store at their blogsite: www.backtothelandstore.blogspot.com
Thursday, January 3, 2013
The Yeast
From my own beginning breadmaking experiences years ago to those of the people that I've helped make bread over the years, one thing stood out more than any other when it came to problems. That was the yeast. The temperature of the liquids had to be just right. Too hot and you killed the yeast. Too cool and the yeast didn't activate. Or sometimes the yeast just wasn't good to begin with. All that work and all of those wasted ingredients made for some disappointment and frustration! (And lack of bread! :-[ ) After working with that type of yeast for years I was very happy to learn of a better yeast that didn't have such a temperament. SAF yeast (and another one that the name of escapes me right now) is a professional baking yeast that is so easy to use. This yeast will rise even of you use cool liquids. Of course, it will rise faster if the liquid is warm, but you don't have to worry about it. The dough rises a lot faster, too, because there are a lot more of the yeast cells. This is an instant yeast so it doesn't need proofing. You just stir it into your flour and then add the liquid.
Years ago this yeast was only sold in a few places but now it is easily found. ( I was going to put a picture of it here but for some reason it isn't working.) It is reasonably priced and will last a while.
When a recipe calls for a package of yeast I use one tablespoon of SAF yeast.
Psalm 104:15 "........and bread which strengtheneth man's heart."
Years ago this yeast was only sold in a few places but now it is easily found. ( I was going to put a picture of it here but for some reason it isn't working.) It is reasonably priced and will last a while.
When a recipe calls for a package of yeast I use one tablespoon of SAF yeast.
Psalm 104:15 "........and bread which strengtheneth man's heart."
Monday, December 10, 2012
Small Farmer's Journal
Thursday, December 6, 2012
Oven Rendering
I decided to render beef fat in the oven this time. When doing a large quantity last time, we cooked it in a large cast iron pot over a fire.
I cut the fat into small pieces instead of grinding it and was careful to keep any meat scraps out. After putting it in a roasting pan, the fat was heated at 225 degrees in the oven and stirred around ever so often. When it looked like all of the fat had cooked out it was strained through a piece of muslin into a jar. Be careful to allow enough length in the cloth to be able to pick up the edges and squeeze all of the fat out without any bits spilling over into your jar. There is a lot of fat in the cracklin's! Get every drop you can out of there.
I originally planned to make soap with the tallow but used another soap recipe instead. After my neighbor said that she had heard McDonald's used to use tallow to fry their french fries years ago I thought I'd give it a try. Yep. You guessed it! Back to the potatoes.
I was a little skeptical because beef fat doesn't taste that good, but wanted to find out if it would be another use for something that you could produce on your own farm. I'm always up for that! I cut the potato into fries while a little tallow was heating in a saucepan and readied myself for the taste test. They were good! One more thing that you wouldn't have to buy.
Not only is tallow good for cooking and soapmaking, but you can use it for candles. I prefer beeswax for candles because it doesn't smoke and it smells great, but tallow is something you could use if need be. The easiest way would be a fat lamp.
And whereas, I might have used the cracklin's in cornbread or something if they were pork, because they were beef we fed them to some of the animals. And, oh, were those animals HAPPY!
Tuesday, November 27, 2012
What Are These?
I had a craving for potato chips and also had a bunch of fresh potatoes so I decided to fry some up. I've got to tell you. That big chip maker's chips had nothing on these. Wish I could show you the whole pan full but they were going as fast as I could make them! Three different flavors were made including RealSalt, Tony's creole seasonong, and Simply Organic all-seasons salt. I enjoyed the RealSalt ones the most, but they were all good.
This manual food processor is a blessing. It came with 5 cones for slicing and grating and I found it at an antique mall several years ago. You can purchase them new at places like Lehman's hardware but I have found three of them at antique malls and auctions. My daughter opted for buying a new one when she was visiting Lehman's a few years ago.
You'd be surprised at what you can do at home sometimes. Keeps you from spending money and from having to go somewhere. And you get the satisfaction of having done it yourself; not to mention: things are always tastier and better when made at home.
Hope your days at home are profitable and enjoyable.
Saturday, November 3, 2012
Sunday, October 28, 2012
Jerseys
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| Here is Samuel, our latest Jersey steer. |
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| Aren't Jersey calves cute?! |
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| Here's his mother, Bluebell, in a funny pose. |
Deut. 28:4 "Blessed shall be the fruit of thy body, and the fruit of thy ground, and the fruit of thy cattle, the increase of thy kine, and the flocks of thy sheep."
Thursday, October 11, 2012
Heritage Festival
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| How about this little fellow grinding corn with his mule? Too cute. |
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| Something of interest. |
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| Spinning wool. |
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| These guys are BIG! |
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| Blacksmithing. |
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| Reenactors. |
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| Wares for sale. |
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| More wares. |
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| Stone masons. |
It was a blessing to talk to so many very-talented people and watch them at work.
Exodus 35:31 "And he hath filled him with the spirit of God, in wisdom, in understanding, and in knowledge, and in all manner of workmanship..."
Thursday, September 13, 2012
Fun on the Farm
Years ago we started carving apple-head dolls in the fall. We lived in the suburbs at that time and would get apples from an older man that had an orchard. We would pick them ourselves and fill huge tubs of them for $5. This is how we were introduced to my favorite cooking apple: Wealthy. This apple used to be widely grown and was Minnesota's state apple. This type of apple makes the best pies and applesauce that you will ever taste, hands down. It's a little tart and is good for fresh eating, also.
Peel your apples (it's fun to try to peel them in one long strip without breaking it) and then carve. You can see that we even carve ears
:-) Dip them in water with lemon juice added to prevent over-browning, and hold for thirty seconds or so. (I don't have an exact measure. This time I added the juice of two large lemons to 2 cups of water.) You can hang them to dry, put them on a rack, or place them on the windowsill of a north- or east-facing window.
When they are dry they will have formed very funny features. You can put them on a stick and make clothes or just enjoy them as they are. One year we varnished them to preserve them.
I'll post an after picture later so you can see how they turn out.
Hope you'll try this homestead fun!
Saturday, September 8, 2012
Virtue and Security of the Lost Arts
I was very fortunate to have picked up a copy of the book "Home Life In Colonial Days" at a garage sale that was given by a couple that does reenactments. What a wonderful find!
This book was originally published in 1898, was written by Alice Morse Earle, and is full of useful information and helpful illustrations. There was so much in just the chapter on Flax Culture and Spinning alone that I was amazed. After listing the various influences that helped the Americans in their success in the War for Independence she makes this incredible statement: "we must never forget to add their independence in their own homes of any outside help to give them every necessity of life. No farmer or his wife need fear any king when on every home farm was found food, drink, medicine, fuel, lighting, clothing, shelter." This statement gives much food for thought.
She gives a thorough explanation on planting, preparing, and spinning flax for weaving into linen and says, "Few persons are now living who have ever seen carried on in a country home in America any of these old-time processes which have been recounted." This was 1898.
She records this quote from someone else: "Few have ever seen a woman hatchel flax or card tow, or heard the buzzing of the foot-wheel, or seen bunches of flaxen yarn hanging in the kitchen, or linen cloth whitening on the grass. The flax-dresser with the shives, fibres, and dirt of flax covering his garments, and his face begrimed with flax-dirt has disappeared; the noise of his brake and swingling knife has ended, and the boys no longer make bonfires of his swingling tow. The sound of the spinning-wheel, the song of the spinster, and the snapping of the clock-reel all have ceased; the warping bars and quill wheel are gone, and the thwack of the loom is heard only in the factory. The spinning woman of King Lemuel cannot be found."
What price (prices) have we paid for ease, speed, and convenience? I'm afraid many.
I've enjoyed this quote from Benjamin Franklin in his Poor Richard's Almanac and you may have, too: "Many estates are spent in the getting,
Since women for tea forsook spinning and knitting." :-)
In the revolt of feeling caused by the Stamp Act, the women of the colonies banded together in patriotic societies, agreeing to wear only garments made of homespun manufacture. I wonder how willing and able we are today? In many towns they gathered together to spin, and at the same time always had an appropriate sermon. A favorite text was:
Exodus 35:25 "And all the women that were wisehearted did spin with their hands."
This book was originally published in 1898, was written by Alice Morse Earle, and is full of useful information and helpful illustrations. There was so much in just the chapter on Flax Culture and Spinning alone that I was amazed. After listing the various influences that helped the Americans in their success in the War for Independence she makes this incredible statement: "we must never forget to add their independence in their own homes of any outside help to give them every necessity of life. No farmer or his wife need fear any king when on every home farm was found food, drink, medicine, fuel, lighting, clothing, shelter." This statement gives much food for thought.
She gives a thorough explanation on planting, preparing, and spinning flax for weaving into linen and says, "Few persons are now living who have ever seen carried on in a country home in America any of these old-time processes which have been recounted." This was 1898.
She records this quote from someone else: "Few have ever seen a woman hatchel flax or card tow, or heard the buzzing of the foot-wheel, or seen bunches of flaxen yarn hanging in the kitchen, or linen cloth whitening on the grass. The flax-dresser with the shives, fibres, and dirt of flax covering his garments, and his face begrimed with flax-dirt has disappeared; the noise of his brake and swingling knife has ended, and the boys no longer make bonfires of his swingling tow. The sound of the spinning-wheel, the song of the spinster, and the snapping of the clock-reel all have ceased; the warping bars and quill wheel are gone, and the thwack of the loom is heard only in the factory. The spinning woman of King Lemuel cannot be found."
What price (prices) have we paid for ease, speed, and convenience? I'm afraid many.
I've enjoyed this quote from Benjamin Franklin in his Poor Richard's Almanac and you may have, too: "Many estates are spent in the getting,
Since women for tea forsook spinning and knitting." :-)
In the revolt of feeling caused by the Stamp Act, the women of the colonies banded together in patriotic societies, agreeing to wear only garments made of homespun manufacture. I wonder how willing and able we are today? In many towns they gathered together to spin, and at the same time always had an appropriate sermon. A favorite text was:
Exodus 35:25 "And all the women that were wisehearted did spin with their hands."
Sunday, August 19, 2012
Bits and Pieces
The drought has caused me to look at things in a different light. It's not that I haven't thought of these things before and not that in the back of my mind I always knew the possibility was there. But it has drawn everything into focus and its time to use the knowledge. Its also time to gain new knowledge, and instead of storing it away for future reference, put it to use now.
After having fed hay all of these years as routine, hay is hard to come by. And if you do find it, many people have raised the price to where you can't afford it. That's unfortunate for many reasons, but one we know is that things won't always be good where you're at.
Last year when Texas and Oklahoma were suffering so with the drought, and while some states were sending them hay for free or for a decent price, we heard that some people in a certain state were selling it to them for a much escalated price. Not only was I very disappointed to hear that they had done such a thing to people in need, but I thought about what a big mistake it was because you don't always find yourself on top. There are good times and there are bad. Sure enough, this state is having a severe drought this year and is dependent on other states for their hay. Maybe we are all learning to pull together for whatever is to come.
I have begun to look at our food and think about using every bit of it somehow. Did you know that in addition to using egg shells in your compost you can wash them and add them to soup for added calcium? Or that you can make a calcium supplement by letting those clean shells dry at room temperature then powdering them in a blender, food processor, or with a rolling pin and then adding apple cider vinegar to them? (This will foam so have it in a big enough container. Use 1 pint of vinegar to the shells of a dozen eggs.) Don't pour that potato water down the drain after boiling potatoes but use it for liquid when making your bread and you won't believe how it improves the texture. Use those broccoli stems to make broccoli soup and either eat the leaves or feed them to your animals. We don't care for the flavor of beets so we use the greens in smoothies ( the greens are loaded with so much good stuff that you only use a couple at a time) and use the beets to make beet kvaas. Beet kvaas is a fermented drink so not only are we getting the great nutrients but also the healthy bacteria. It does taste like beets so we put it in a small glass (you don't need much) and slam it down.
I have also become more deliberate in water usage. Things like using the wringer washer because not only do you only fill the washer with water one time for several loads, but you can let the water run out of the hose on plants or things that you want to water or catch it and use it wherever you need to. Another idea is to fill a sink or dishpan with water for rinsing your dishes instead of turning on the faucet each time. If you have used a dishpan (or other container) you can take the water outside and use it to water something. When using homemade soap, made with animal fats or healthy oils and no synthetic fragrances, to do your dishes you can add the used dishwater to the hogs' feed. The lye in the soap helps get rid of parasites.
It's interesting that these ideas used to be the norm for the way people did them. I guess things are coming full circle.
"He that withholdeth corn, the people shall curse him: but blessings shall be upon the head of him that selleth it." Prov. 11:26
After having fed hay all of these years as routine, hay is hard to come by. And if you do find it, many people have raised the price to where you can't afford it. That's unfortunate for many reasons, but one we know is that things won't always be good where you're at.
Last year when Texas and Oklahoma were suffering so with the drought, and while some states were sending them hay for free or for a decent price, we heard that some people in a certain state were selling it to them for a much escalated price. Not only was I very disappointed to hear that they had done such a thing to people in need, but I thought about what a big mistake it was because you don't always find yourself on top. There are good times and there are bad. Sure enough, this state is having a severe drought this year and is dependent on other states for their hay. Maybe we are all learning to pull together for whatever is to come.
I have begun to look at our food and think about using every bit of it somehow. Did you know that in addition to using egg shells in your compost you can wash them and add them to soup for added calcium? Or that you can make a calcium supplement by letting those clean shells dry at room temperature then powdering them in a blender, food processor, or with a rolling pin and then adding apple cider vinegar to them? (This will foam so have it in a big enough container. Use 1 pint of vinegar to the shells of a dozen eggs.) Don't pour that potato water down the drain after boiling potatoes but use it for liquid when making your bread and you won't believe how it improves the texture. Use those broccoli stems to make broccoli soup and either eat the leaves or feed them to your animals. We don't care for the flavor of beets so we use the greens in smoothies ( the greens are loaded with so much good stuff that you only use a couple at a time) and use the beets to make beet kvaas. Beet kvaas is a fermented drink so not only are we getting the great nutrients but also the healthy bacteria. It does taste like beets so we put it in a small glass (you don't need much) and slam it down.
I have also become more deliberate in water usage. Things like using the wringer washer because not only do you only fill the washer with water one time for several loads, but you can let the water run out of the hose on plants or things that you want to water or catch it and use it wherever you need to. Another idea is to fill a sink or dishpan with water for rinsing your dishes instead of turning on the faucet each time. If you have used a dishpan (or other container) you can take the water outside and use it to water something. When using homemade soap, made with animal fats or healthy oils and no synthetic fragrances, to do your dishes you can add the used dishwater to the hogs' feed. The lye in the soap helps get rid of parasites.
It's interesting that these ideas used to be the norm for the way people did them. I guess things are coming full circle.
"He that withholdeth corn, the people shall curse him: but blessings shall be upon the head of him that selleth it." Prov. 11:26
Sunday, July 29, 2012
Bits and Pieces
This has been one challenging growing year! We have been in a severe drought here this summer which means feeding hay since early June, using all of our hay, and trying to buy hay to feed when noone has any. The pastures were used up long ago. BUT! We were very blessed with a little under an inch of rain last night. What hope that brought! It also wasn't as hot today. We have been in the hundreds so many days this summer I've lost count. About a week ago I put a piece of gutter that had been given to us on the side of the big chicken coop to catch the runoff. It has a metal roof so the water is safer to use than it would be if it came off the shingled house roof. I put rain barrels at each end. I hurried out to look this morning and there was water in them! I know that God is very good and kind so the rain would come sometime. I feel that we need to be deliberate about everything we do and not be wasteful or take things for granted.
Everything seems to be running a month or two ahead this year. Strawberries and peaches picked much earlier than usual and a couple of weeks ago I noticed that the insects were acting like they do in the Fall. I guess the most surprising thing has been that asparagus started coming up again the other day. That's something I've never heard of. We got more than ever this Spring due to the early warm weather but we've never had it come up again in the same year. I'm going to go ahead and plant Fall seeds now anticipating an earlier than normal one.
A lady that was visiting the other day is a geophysicist and said the earth was thrown off 4 inches by the earthquake in Japan. I could tell that this Spring because the sun was taking a different path. When you're outside a lot of the time you notice these things. We have very little shade now, even on the north side of the house. It worked out better for the neighbor because of the way their house is situated and they have had more shade, which was nice in this hotter than usual weather.
I want to share a recipe for a scrubbing cleanser that my daughter-in-love gave me. It works very well and is safe to use. Smells great, also. Mix baking soda and dishwashing liquid (I like a clear unscented one, but use what you have) to make a paste. Add grapefruit seed extract to kill germs, if desired. I then add orange essential oil, which also kills germs, and makes it smell wonderful. It's nice to use something scented with real oils and enjoy that smell while you clean.
Boots was in town and spoke with an older gentleman who was selling bushels of his homegrown tomatoes. I was not only excited that someone was selling tomatoes in town but that he was selling them by the bushel! That's almost unheard of now.
Things are out of whack in every area now in our world, but this is good opportunity for things to get back where they should be.
Psalm 82:5 "They know not, neither will they understand; they walk on in darkness: all the foundations of the earth are out of course."
Everything seems to be running a month or two ahead this year. Strawberries and peaches picked much earlier than usual and a couple of weeks ago I noticed that the insects were acting like they do in the Fall. I guess the most surprising thing has been that asparagus started coming up again the other day. That's something I've never heard of. We got more than ever this Spring due to the early warm weather but we've never had it come up again in the same year. I'm going to go ahead and plant Fall seeds now anticipating an earlier than normal one.
A lady that was visiting the other day is a geophysicist and said the earth was thrown off 4 inches by the earthquake in Japan. I could tell that this Spring because the sun was taking a different path. When you're outside a lot of the time you notice these things. We have very little shade now, even on the north side of the house. It worked out better for the neighbor because of the way their house is situated and they have had more shade, which was nice in this hotter than usual weather.
I want to share a recipe for a scrubbing cleanser that my daughter-in-love gave me. It works very well and is safe to use. Smells great, also. Mix baking soda and dishwashing liquid (I like a clear unscented one, but use what you have) to make a paste. Add grapefruit seed extract to kill germs, if desired. I then add orange essential oil, which also kills germs, and makes it smell wonderful. It's nice to use something scented with real oils and enjoy that smell while you clean.
Boots was in town and spoke with an older gentleman who was selling bushels of his homegrown tomatoes. I was not only excited that someone was selling tomatoes in town but that he was selling them by the bushel! That's almost unheard of now.
Things are out of whack in every area now in our world, but this is good opportunity for things to get back where they should be.
Psalm 82:5 "They know not, neither will they understand; they walk on in darkness: all the foundations of the earth are out of course."
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