The Christian Homesteading Movement
(Page 5 of 8)
March/April 1971
By Hal Smith
KEEPING WARM
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MAKING JERKY
Jerky can be made from lean beef or venison cut in long strips and dipped in boiling brine a few seconds, then hung up to dry on the kitchen rafters.
CONTROLLING FLIES
Leaves taken from strong-growing squash, pumpkin or cucumber vines are effective fly repellents for cattle. The crushed leaves are rubbed on their backs and necks.
ACORN SQUASH
Acorn squash, along with other winter squashes, are practical vegetables. Americans inherited them from the Indians. Not only do they store well through most of the winter (usually in a warm attic), but they can also be sliced thin, threaded on a string, and dried to be preserved indefinitely. And don't throw away the seeds! They are as good as meat in protein and fat. Try them dried and salted or baked right in the half shell.
HOMEMADE "PLASTIC"
The large horns of cows and steers have many uses besides the well known powder horn. When horns are soaked in hot water for a time they become soft and flexible, much like fingernails do when they are kept in dishwater. These flexible horns can be cut and flattened out to make many translucent plastic-like objects. Some of the most common uses for horn were for making combs, lantern (from "lant-horn") "glass", and horn cups.
STARTING SEEDS
Seeds started in eggshells cut down on the usual transplant shock because the seedlings can be planted eggshell and all in the spring.
TEAS FOR THE TAKING
Autumn is the last opportunity to gather wild teas for the winter and a good one at that. The sunny, clear and breezy autumn midday is just the time to gather tea plants.
Gather some raspberry leaves, rose leaves and rose hips (the red berries), blackberry leaves, strawberry leaves, the mints, sweet goldenrod (it tastes like anise), and alfalfa. There are many more but these are the most pleasant tasting and familiar plants.
Raspberry, rose, blackberry and strawberry leaves taste most like Oriental tea. Rose leaves have the wonderful aroma of beeswax candles. The mints are good by themselves or added to other teas. Goldenrod has a unique and robust flavor while alfalfa is like green tea, drunk more for the vitamins it contains than for its flavor.
The tea plants are tied up in bunches and hung in a dry, airy spot to dry. The best places are in the attic and over the woodstove in the kitchen.
When the tea leaves are completely dry put them in air tight containers and store.
For all the different teas mentioned, use a teaspoon per cup of boiling hot water and let them steep, covered, from 5 to 20 minutes.
One of these is bound to become a favorite that you will use every day!
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