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Ben Cowan and Bijah Catlow had been friends since childhood. Catlow had become a top cowhand with a wild streak. It took just one confrontation to make him an outlaw. And when he crossed the line, it was up to U.S. Marshal Ben Cowan to bring him in alive.
Author: LOUIS LAMOUR
History, literature, and botany meet in this charming tour of how humans have relied on plants to nourish, shelter, heal, clothe, and even entertain us. Did you know that during World War II, the U.S. Navy paid children to collect milkweed’s fluffy white floss, which was then used as filling for life preservers? And Native Americans in the deserts of the Southwest traditionally crafted tattoo needles from prickly pear cactus spines. These are just two of the dozens of tidbits that Tammi Hartung highlights in the tales of 43 native North American flowers, herbs, and trees that have rescued and delighted us for centuries.
Author: Tammi Hartung
Whether you are caring for a single dairy cow or a large beef herd, you can substantially reduce veterinary costs, increase the self-sufficiency of your operation, and improve the health of your animals.
Author: HEATHER SMITH THOMAS
One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.
Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.
More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.
Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.
Author: Gordon Edgar
The book contains six sections, beginning with guidance on how to set up a dairy in a home kitchen for cooking, airing, drying and aging, the equipment needed, and using starter cultures. Sections include milk, cream, butter, yogurt and cheese.
Author: Dick & James Strawbridge
Chicken coops come in all sizes and styles to meet the needs of every chicken family. Start a great DIY project, and build a chicken coop with these how-to drawings and conceptual plans for 45 different designs — from strictly practical to flights of fancy — guaranteed to meet the needs of every chicken owner. A 16-page color section shows detailed photos of many of the featured coops.
Author: Judy Pangman
The definition of a chicken tractor has evolved to mean employing your chickens skill-sets in a variety of different tasks that benefit you, your garden and yard. The chickens peck and scratch the soil to clean your beds, eat pest bugs and weed seeds, and fertilize the beds with their manure. Best of all, they provide eggs and meat with that old-fashioned flavor and homegrown goodness.
Expanded, updated and even more detailed. Learn how to raise homestead flocks for eggs, meat and money. Loads of photos and diagrams make important information visual and easy to understand.
Process birds in your backyard with exact, step-by-step explanations. Over 50 processing photos and diagrams—to let you do it right, efficiently and humanely each and every time.
This incredibly popular hands-on book is a grass-roots best seller. It has helped thousands of folks have better gardens and has rekindled an interest in the backyard flocks and heritage breeds of poultry. It has literally, changed the lives of millions of chickens all over the world by taking them out of factory farms, and putting in the gardens where they are happier, more productive and healthier.
Author: Pat Foreman
Author: Suzie Baldwin
Having chickens has never been as easy and fun as with Murray McMurray Hatchery's Chickens in Five Minutes a Day.
This from-zero-to-go guide to raising a flock of chickens in your backyard gives you the easiest route to amazing fresh eggs, as well as tried-and-true shortcuts. Tending chickens becomes a snap with this handy book's help.
McMurray Hatchery has been sending out birds for home flocks for nearly 100 years and is one of the biggest names in the industry, shipping more than 2 million chickens and other fowl each year. With this experience comes knowledge: on how to raise fun and productive chickens the easy way, on simple feeding, the best coops, worry-free watering, hygiene, and pest control.
Raising chickens is one of the most rewarding home farm activities you can share with your family. The great flavor of the eggs, as reflected by the bright orange color of the yokes, is unrivalled by those found in supermarkets. Chickens also make great pets, fun to watch and keep around. Now it's easier than ever with the smart techniques and approaches prescribed by one of America's most well-known hatcheries.
Author: Murray McMurray Hatchery
Framed by the author's personal experience with backyard hens, Chickens: Their Natural and Unnatural Histories explores the history of the chicken from its descent from the dinosaurs to the space-age present. En route, author Janet Lembke surveys chickens in ancient Greece, the Middle Ages, the Renaissance, the 19th century, and modern times, including the role of chickens in Jewish and Muslim practices. She also investigates the birds' contributions to science and their jaunty appearances in literature. Eggs receive a chapter of their own, as does chicken cuisine, comprising recipes from the Roman Empire to today's favorites. Stories about chickens appear, too, often written by those who keep them, including the painter Grandma Moses, the man who holds Cleveland's Farm Animal Permit No. 17, and Brenda, who had to give her young roosters a talking-to for behaving like sheep.
Chickens have only recently come to a sorry pass in the Western world, where broilers and laying hens are factory-farmed. Lembke investigates the fate of such birds and explores the sustainable, humane alternatives to raising birds for meat and eggs.
A celebration of the chicken in its every aspect, Chickens is sure to delight the chicken fancier, the backyard chicken keeper, and everyone concerned about where our food comes from and how we can treat animals more compassionately.
Author: Janet Lembke
Child of the Dead, by Don Coldsmith, is the fourth novel in the Spanish Bit Saga.
Author: Don Coldsmith
This book explains: How to choose and purchase a quality animal and how to help preserve rare breeds; Equipment, housing and fencing; Moving and handling; Feeding, nutrition and pasture; Pig health care and common diseases; Selecting a boar or sow for breeding, hogging, farrowing, taking care of piglets and pedigree breeding; Preparing for slaughter, butchering and subsequent storage; and Showing pigs in competitions.
Author: Linda McDonald-Brown
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