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BHM Home Archive |
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BHM Newsletter
July 21, 2006
It seems like we’re always just getting off deadline for the next issue, and so it was last Friday at noon—we got off deadline to send the masters for the September/October issue to the printer. Luckily I no longer have to get involved with all the technical details such as layout, selecting font styles, sizing photos and ensuring their dpi is correct, etc. My wife, Ilene, and Lisa Nourse, our editorial coordinator, take care of technical things. It frees me up to write a well-thought-out editorial. In addition to the editorial and our regular features like Ask Jackie and Ayoob on Firearms, you'll find in the upcoming issue: Building & Tools:
Alternative Energy:
Self-reliance:
Recipes:
Farm & Garden:
Salmon are coming up the Rogue River here. There must be a hundred boats clogging the entrance to our small harbor at Gold Beach. Most are from out of town as fishermen flock to Gold Beach from all over during our four annual salmon runs. Rogue River salmon is better than most. I don’t know if it’s the water or what. Just a hundred or so miles down the coast, in the Klamath River, the salmon taste like mud. To avoid the crowd I’ll go out ocean fishing on the Gold Beach Reef, a couple of miles offshore. It just happens to be the best coastal fishing on the Oregon coast, with big ling cod and lots of rockfish.
Since we’ve had such good incentives to subscribe or renew during our celebration of our 100th issue, it was hard to figure out a special for the 101st issue. But I think we’ve come up with something pretty good: Our subscription price has gone back to its normal $23.95 per year so we’ve decided to give away an anthology of your choice with each year of a subscription. Essentially you can subscribe or renew up to five years and get up to five free anthologies. Our webmaster, Oliver, will put the special online soon.
What could be more invigorating than clipping along through a wide open meadow on a sturdy steed? What could be more thrilling than an early morning cattle round up or more peaceful and thought provoking than riding fences? Can you imagine a farm or ranch without horses? Horses have stood the test of time as valuable resources for the farmer/rancher. While being one of the most versatile animals on the farm, horses are also potentially the most dangerous farm animals, because they are used for both work and recreation.
Country singer Dwight Yokum was riding a horse in a parade when the cinch strap on his saddle broke and he slipped, along with the saddle, off the horse. Luckily someone in the crowd was knowledgeable about saddles and helped make repairs so Yokum could continue on the parade route. He was also lucky that he was only trotting along in the parade, because had he been going any faster it could have resulted in a serious accident. Most farmers realize there are numerous risk factors involved in the everyday care of horses. Some risks are minor. Others can be life threatening if proper management procedures are not used. Horses are responsible for most animal-caused injuries, both work-related and recreational on the farm. Horse related injuries also tend to be the most costly of all livestock injuries. Thinking can minimize potential problems with horses. Using the proper equipment and having a working knowledge of animal behavior can go a long way toward preventing accidents. Horses, like cattle and sheep, have wide-angle vision with blind spots directly behind them and at their nose. To catch a horse, avoid approaching in its blind spot and steer clear of its flight zone. Always speak to a horse before approaching it. Startled horses are likely to kick or jump. Because its nose is a blind spot, pat the horse on its shoulder or neck. Be sure to have the halter fitted and ready to use, for your safety and the horse's. When working in confined areas, minimize stress on the horse and potential danger to you, by making sure the horse knows where you are at all times. Either stay close to the horse so you will not receive the full impact of a kick or stay out of kicking range whenever possible. Allow the horse to become accustomed to your presence. Keep noise levels to a minimum. If you remain calm, so will the horse. Beware of stallions. They are usually temperamental and unpredictable, particularly around mares in season. It takes years of experience to work safely with stallions.
Lead a horse from the left and turn the horse to your right so you keep it on the inside. Use a long lead rope folded accordion-style in your left hand, not wrapped around your wrist, hand, or body. Never walk under the tie rope or step over it. Most work-related horse accidents result from the rider falling or being thrown from the horse. Riding a horse to catch a steer is exhilarating. It is also exciting to the horse and an excited horse is more apt to falter, and perhaps fall, causing injury to both the horse and rider. To reduce the chances of injury to everyone involved, keep the horse under your control at all times. Livestock recreation accidents often involve the horse. Generally, the would-be rider is young and/or inexperienced, and is riding a horse more spirited than he can control. How a horse is handled early on will, for the most part, determine its temperament. It is advisable to use only an aged horse, 10 to 12 years old, for young, and/or inexperienced riders. Equipment And Facilities Two important components of developing and maintaining a good working relationship with a horse are good tack and good facilities. Equipment should be sturdy and in good repair. The saddle should have a solid tree. Stirrup leathers, bridle reins, and cinch straps showing signs of wear should be replaced. All leather should be flexible, not rigid. Equipment should fit the horse properly and be properly adjusted so that the horse and rider will be comfortable. Even skilled riders can be seriously injured by accidents that are caused by equipment that breaks. Regularly inspect tack for cracks and weak areas. If equipment is in need of repair, take it to an experienced saddlesmith. When mounting, use caution. Avoid mounting near fences, trees, and overhanging projections. Never mount a horse in the barn.
Facilities for horses, as for all farm livestock, should be well maintained and well kept. Fencing, too, should be in good repair. Barbed wire is acceptable, but smooth wire is preferred and does less damage to the horse if it collides with the fence. Poly/plastic fencing works very well. Electric fencing works well, also, as does one hot strand on a standard fence, but run the hot strand somewhere in the middle of the fence, rather than on top. Proper tying is also very important when handling a horse. Tie the horse to something sturdy, like a fenceline post or a tree, and use a quick release knot. NEVER tie a horse to a trailer with a lead long enough to graze. This is the cause of many serious accidents. The horse should be tied at eye level with enough lead to allow free motion of the head, but not so long that the horse can get a leg over it. Approach a tied horse the same way you would a loose horse. Let it know you are there and never approach from its blind spot. Also, once you have reached the tied horse, never cross in front of it or directly behind it. No doubt, if you own a horse, you will eventually need to trailer that horse. Common sense will go a long way for making trailering a pleasant experience for you and your horse. Horses can be a source of tremendous enjoyment and help on the farm. It is advisable to test ride a horse before you buy. Always go to a reputable seller and familiarize yourself with the horse before you take it home. Allow the seller to show and tell you how to work with the animal so that you can know the customs and commands the horse is familiar with. Have respect for the horse and it will respect you.
Eggplant Rollups 1 medium eggplant
Preheat oven to 375 degrees F. Peel the eggplant, and cut lengthwise into 1/4 inch slices. Place these slices in a colander with salt sprinkled between the layers. Sit a heavy dish on top of the eggplant, and leave it to drain about 1 hour. Rinse, and pat the slices dry. Dip each slice first into the beaten egg, and then into the bread crumbs. Heat the oil and fry the eggplant slices until golden brown. Drain on paper towels. Slice the sun dried tomatoes into long slivers. Lay out each eggplant slice, and then place on this a couple of the sun dried tomato slivers. Place a layer of prosciutto, and finally a slice of Mozzarella cheese, all cut to fit. Roll up the eggplant like a cigar lengthwise, and secure with a toothpick. Once you have completed all the rolls, place them on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serves 4 to 6. Cannellini and Tuna Salad Salad: 4 cups cooked (or 2 16 oz. cans good quality) cannellini beans
Dressing: Juice of 2 medium lemons
Mix together the dressing ingredients. Place the beans, onion, celery and olives in a bowl. Drain the tuna, and lightly crumble it into the bowl with the beans. Pour the dressing over the beans mixture and toss, being careful not to break up the tuna too much. Place on individual plates and serve. Makes 4 to 6 servings. Rabbit Cacciatore 3 tablespoons olive oil
Heat oil in heavy large pot over high heat. Sprinkle rabbit with salt and pepper. Add rabbit to pot and sauté until browned on all sides, about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes. Using tongs, transfer rabbit pieces to plate. Add herbs to sauce in pot. Simmer until slightly reduced, about 5 minutes. Return rabbit to pot. Stir until heated through, about 3 minutes. Season with salt and pepper and serve. Makes 4 servings. Baked Fennel 2 large fennel bulbs
Preheat oven to 450 degrees. Remove the upper fronds from the fennel and set aside the feathery leaves to garnish the completed dish. Slice lengthwise into 1/2 inch slices. Place in a saucepan and cover with milk. Simmer for about 10 minutes or until the fennel can be easily pierced with a fork. Remove the fennel and pat dry. Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper to taste. Bake for about 20 minutes. Mix the remaining oil with the cheese and breadcrumbs. Sprinkle over the dish and continue baking until golden brown. Add garnish and serve. Makes 4 servings Mashed Potatoes with Black Olives 3-1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over. Makes 6 servings. Maple Upside-Down Cake 1 cup maple syrup
Bring syrup to a boil and pour into a generously buttered 8x8x2 inch baking dish. Add nut meats to the hot syrup. Let stand in a warm place. Cream the butter, sugar and egg. Mix remaining dry ingredients and add with the milk to the creamed mixture, stirring until well blended. Divide into four large balls and place into hot syrup. Using two forks, stretch the dough until all are joined together. Bake at 350 degrees for 30 minutes. Serve warm with ice cream or whipped cream. Makes 4 servings.
Thanks to Tony D. for sending the following discovery
The recent hurricanes and gasoline issues are proof of the existence of a new chemical element. A major research institution has recently announced the discovery of the heaviest element yet known to science. The new element has been named *Governmentium*. Governmentium (Gv) has one neutron, 25 assistant neutrons, 88 deputy neutrons, and 198 assistant deputy neutrons, giving it an atomic mass of 312. These 312 particles are held together by forces called morons, which are surrounded by vast quantities of lepton-like particles called peons. Since Governmentium has no electrons, it is inert. However, it can be detected, because it impedes every reaction with which it comes into contact. A minute amount of Governmentium can cause a reaction that would normally take less than a second to take over four days to complete. Governmentium does not decay, but instead undergoes a reorganization in which a portion of the assistant neutrons and deputy neutrons exchange places. In fact, Governmentium's mass will actually increase over time, since each reorganization will cause more morons to become neutrons, forming isodopes. This characteristic of moron promotion leads some scientists to believe that Governmentium is formed whenever morons reach a critical concentration! This hypothetical quantity is referred to as Critical Morass. When catalyzed with money, Governmentium becomes Administratium - an element which radiates just as much energy as Governmentium since it has half as many peons but twice as many morons We Must Stop This Conspiracy Against Elders Immediately! By Imma Gettinauld Have you noticed that Stairs are getting steeper. Groceries are heavier. And, everything is farther away.. Yesterday I walked to the corner and I was dumbfounded to discover how long our street had become! And, you know, people are less considerate now, especially the young ones. They speak in whispers all the time! If you ask them to speak up they just keep repeating themselves, endlessly mouthing the same silent message until they're red in the face! What do they think I am, a lip reader? I also think they are much younger than I was at the same age. On the other hand, people my own age are so much older than I am. I ran into an old friend the other day and she has aged so much that she didn't even recognize me. I got to thinking about the poor dear while I was combing my hair this morning, and in doing so, I glanced at my own refection........Well, REALLY NOW- even mirrors are not made the way they used to be! Another thing, everyone drives so fast these days! You're risking life and limb if you happen to pull onto the freeway in front of them.. All I can say is, their brakes must wear out awfully fast, the way I see them screech and swerve in my rear view mirror. Clothing manufacturers are less civilized these days, too. Why else would they suddenly start labeling a size 10 or 12 dress as 18 or 20? Do they think no one notices that these things no longer fit around the waist, hips, thighs, and bosom? The people who make bathroom scales are pulling the same prank, but in reverse. Do they think I actually ! "believe" the number I see on that dial? HA! I would never let myself weigh that much! Just who do these people think they're fooling? I'd like to call up someone in authority to report what's going on -- but the telephone company is in on the conspiracy, too; they've printed the phone books in such small type that no one could ever find a number in there! All I can do is pass along this warning: We are under attack! Unless something drastic happens, pretty soon everyone will have to suffer these awful indignities. Why there are so few looters in Texas. 
Women's undergarments provide proof of Global Warming. 
Think you're having a bad day? 
Think your kid's a little strange? 
Think your job stinks? 
Did a friend or relative tell you about this newsletter? The Backwoods Home Magazine newsletter is free and all you need is an email address so we can let you know when each issue is published and where it can be found. Even better, we sometimes have special offers and discounts that are available only to BHM Newsletter subscribers. Your email address will never be sold, rented, loaned, given, or otherwise provided to any third party. Just visit the BHM web site at www.backwoodshome.com and click on "Newsletter" in the navigation menu on the left side of any web page. Contact Info: Editor/Letters - Dave Duffy, editor@backwoodshome.com Advertising Manager/Customer Service Contact - Evelyn Leach, evelyn@backwoodshome.com Web Site - Oliver Del Signore, webmaster@backwoodshome.com Backwoods Home Magazine
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