God's Provision

The joys of living on a farm outnumbers the challenges. Caring for our animals on a daily basis not only requires feeding and making certain they have fresh water but the administering of wormers, vaccinations and a variety of general care. Each type of animal requires a different feed and the knowledge of its individual design to properly raise and maintain it's survivability.
Chickens have been a passion of mine for over twenty years. I still delight in the fact that God has provided us with all we need for our sustainability.
Each morning we go out, open the coop door and give them some chicken mash and fresh water. We use a natural parasite control and organic dusting powder for lice and mites. Chickens are relatively easy to keep other than the constant watch for predators. Our farm resides along the Conewago Creek, so we seem to have a variety of fox, raccoons, possum, and chicken hawks. We even have a resident bald eagle that nests along the creek and sits in one of our trees to peruse her delectable fancies. A massive white owl has been known to visit on occasion. All of these predators are a constant source for absconding my cherished feathered flock.
It was broad daylight when I heard our chickens creating a loud cackling stir. We raced out to the coop to find that something had brazenly entered. I could see white feathers scattered across the field. Upon further investigation the first and largest patch of feathers were located where our chicken had been killed. Right next to the feathers remained a pile of her intestines. We then discovered a fresh pile of dung that the animal left as a way to mark it's territory. Fortunately, I had recently purchased a tracking book, which Daisey fetched so that we could inspect our findings. As I flipped through the pages, I eyed a surprising perfect match. It was undoubtedly a fox. We could hear the foxes eerie calls during the night. Their shrill screams sends chills up my spine when walking in our darkened fields.
Now that we had identified our culprit, we set out to track our adversary. We swayed back and forth across the field as if we were on a treasure hunt. We could see an occasional feather that kept us on coarse. As we approached a ravine, we came to an end. Our Border Collie Cassie had been eagerly tagging along. We sent her down by the stream that naturally flowed between the crevices of the terrain. She seemed to be onto something, as she frantically sniffed and began to paw at a pile of leaves. Our son Dustin climbed down to help her unearth her prized discovery. There it was, neatly tucked under the leaves resting close to the cold free flowing water. The fox had intelligently placed it for safe keeping so that she could come back for it when she needed to feed her young. We placed the leaves back over the top of our chicken as the fox had rightfully won her kill.
We walked back across the open field realizing that we were not only provided with a knowledgeable adventure, but we witnessed first hand God's provision for all of his creatures.
C.A. Bresin

Fabulous Foxes
Foxes belong to the canid family and include such species as red fox, kit fox, swift fox, fennec fox, arctic fox and gray fox, just to name a few. While some species of canid have been hunted almost to extinction because of their penchant for livestock and the depletion of their natural habitats, some species of fox such as the red fox have adapted well to changing times and find great opportunities for food and shelter in urban environments. The red fox is not a finicky eater, and will ingest beetles, worms, frogs, birds, eggs, mice, fruits and refuse.
Similar Characteristics: All species of foxes have similar characteristics. They tend to be light brown, reddish, gray or dark brown in color, except for the arctic fox, which is pure white in winter. Most foxes have relatively large ears that stand up straight and long bushy tails. Home for most foxes is a den tucked away among rock crevices, an abandoned rabbit burrow or a tree hole in the case of the gray fox.

DID YOU KNOW?
Fox Names
A pack of foxes is called a "skulk."
A fox's bushy tail is called a "brush."
And its acute muzzle is called a "fox face."

On the Brink
Some fox species, such as the red fox, are highly adaptive. Others, like the crab-eating fox of South America and the bat-eared fox of Africa, are on the brink of extinction in their native habitats.

Cold-Adapted Fox
The arctic fox has several adaptions to its cold environment, including thick, white fur, a good supply of body fat and a system of blood circulation in its paws that keep them constantly warm.
http://animal.discovery.com/mammals/fox/

Shearing Day 2011

A Pioneer Spirit

The day had arrived that Emma would journey across the wide open sea to a new land. She had diligently saved her money for her ticket on the ship Helvetia. The journey would take forty days or more and there would be no turning back. All she had known was her birth place of Appelbo Sweden. Being a young lady her sights were fresh and untainted. With youth comes the freedom from unknown fears and the willingness to experience unsettled territories.
From the moment Emma stepped foot onto the Helvetia, her heart raced with excitement as she anticipated the journey ahead. The large crowds of people filed to their designated cabins, but many more would be escorted to the steerage below the ships deck. The massive trunks filled with treasured belongings were stored below and a carry on bag of personal necessities remained with each passenger.
One could feel the era of excitement as the passengers shuffled around. After the first and second class passengers settled in, many returned to the deck to wave farewell to those that were left behind. With arms waving, for some this would be their last farewell. The voices and cheers over shadowed the ships whistle that bellowed as the large vessel pulled from the shore. For a moment, there seemed to be an unsettling calm as the emotions of leaving their loved ones brought forth the reality of the journey ahead.
As they set sail, the waters were brisk and the smell of salt water filled the air. It was not long before there was music playing and many of the passengers were brought joy by and endless night of celebration and dancing. This was a time of festivities and the making of new friends that all shared one common virtue, a pioneer spirit.
C.A.Bresin

The development of passenger vessels made the journey easier, cheaper, and faster for many immigrants. By the 1870s, steam powered ships replaced sailing ships. They were bigger, faster and safer. Immigrants in the early 1800s had to endure voyages averaging 40 days, depending on weather; by the 1900's, the average voyage was only one week long.
In order to account for and regulate immigration, the US government established immigrant processing centers on both the East and West Coasts. 70% of the European immigrants beginning in 1855 would be dropped off at Castle Garden on Manhattan Island and pass a series of examinations. In 1892, a new immigrant center at Ellis Island was built to replace Castle Garden. On the West Coast, immigrants, mostly Chinese or Japanese, arrived through Seattle or Angel Island in San Francisco.
The increased convenience of immigration did not, however, imply a level of comfort for the immigrants anywhere near modern standards. Poor sanitation and food, as well as diseases such as cholera and typhus, were still common on the trans-Atlantic liners.
Immigrants who could only afford the minimal third-class fees of about $30 were referred to as "steerage passengers." The name came from the part of the ship, the steerage, where they were kept and which provided the cheapest possible accommodations. It was crowded below deck, and steerage passengers were seldom allowed to go up for fresh air. The trans-Atlantic shipping companies had not yet learned to provide efficient basic services, such as food, and often fed passengers nothing but soup or stew, and sometimes bread, biscuits, or potatoes.
Many immigrants had to wash themselves with salt water while drinking stagnant water that was stored in dirty casks. At the root of these problems was a mindset on the part of many of the companies that considered the immigrants "human cargo." These same companies would often ship American-made goods to Europe on the return trip, and could not yet see the essential distinction between transporting products and people. They would learn with time.
Even after the tough voyage, immigrants were not guaranteed entry to America. About 250,000 people (2% of all immigrants) were sent back home. 1st and 2nd class passengers were inspected on the ship, but 3rd class passengers had to go to Ellis or Angel Island for screening, waiting about three to five hours in line and undergoing inspections of both a medical and legal nature.
Officials at Ellis Island also did something that is not commonly done today. When they could not pronounce an immigrant's name, the immigration inspectors thought that this gave them the prerogative to change the name to something less difficult. Names like "Andrjuljawierjus" might be simplified to "Andrews" or something similar.
http://www.associatedcontent.com/article/268908/immigration_from_1870_to_1920_the_journey.html?cat=37

Quilts For Sale

Moving across the United States always brought unwanted anticipation. The questions raced through my mind as I embraced the new adventure. Would I like my new home and the people who would surround me? Could I find a good doctor for my family? Would everyday necessities cost more? Where would I purchase feed and hay for our animals? Is there a good veterinarian in the area? So many things to consider and all of them out of my control. This particular move brought a deeper venue, a change in culture. We were moving among the Amish. I enjoyed soaking in the ambiance of the passing buggies. Slowing down to consider another way of life was something I admired. On my way to town to get groceries, I would take the Amish backgrounds and drink in the beautiful farms with pristine gardens laden with flowers. Often times, I would see a Amish farmer working with his majestic draft horses gathering shocks into a neatly packed array. As I rode further down the dirt roads, I passed an Amish one room school house. This was another cherished opportunity to watch the children playing in their school yard enveloping in the traditions of their community.
One of my favorite stops was the Amish tack store. The buggies were hitched to posts out front. When entering the dimly light wooden building, the stoves were filled with coal that brought about a warmth that was like no other. The heavy boarded floors resounded as you walked through out the shop. The shelves were neatly stacked with work boots, oil lamps, and other accessories. The upstairs was filled with saddles and bridles. Along the wall were red wagons awaiting the some little boy or girl who would happily use them for pleasure or possible to carry supplies. Even the Amish children knew what it was to work and contribute to the livelihood of their family.
There was always a few Amishman off to the side of the front counter. They busily repaired leather bridles and any other work that needed to be done for their Amish and English customers. I frequented this tack shop for some time before I was no longer looked at as an outsider but someone that was here to do business like so many others.
On one particular day, I noticed a black and white hand painted sign out front of an Amish home that read, Quilts For Sale. As I pulled in, I marveled at the serenity of the this home. We went in the little shop and sitting quietly doing some needle work sat a Amish lady. She sat quietly while we looked through the endless displays of hand sewn quilts. There was a rack of quilts that were neatly displayed. A double bed sat next to a sun lite window that you could fold back one quilt after another. An endless masterpiece of hand sewn needle work that created some of the most beautiful patterns and an endless array of colors.
On one of my many stops to the Amish quilt shop, I noticed my little Amish lady entering her house to have coffee with an English neighbor. I remember thinking what a honor and privilege to have and Amish friend and especially this one.
One day I got up the nerve to ask her name and she glanced from her work to say in a slight Dutch accent, Mary Ann. She seemed to become more comfortable with me as my daughters and son would enter on a regular weekly basis.
On one of my visits she asked if I would take her to pick up a new Chihuahua puppy at another Amish house. A buggy ride would be quite a ride but a ride in a car would get her there and back in no time. She was so excited to get her new puppy and offered to pay me for my time. I surprised her by saying, that I would take a kiss on the cheek for payment. May Anne giggled and gave me a kiss on the cheek.
Our friendship grew and we were later invited to their home for a dinner. This was like being in a dream or stepping into the pages of a story book. These were not just some Amish people, Danielle and Mary Ann became true friends.

The Family Table

The beginning of February starts with preparations for our annual shearing day. This year we are excited to begin our five hour journey to Amish country. Our quest is to pick up a Amish handcrafted family table. A family table is designed to accommodate a growing family, once common to most rural homes. It has several leafs you can add and benches that can be stacked when the extra space is needed. The family table will be constructed of solid oak and will extend to sixteen feet. Our guests for shearing day will be able to enjoy a meal of lamb stew, homemade biscuits, and desserts. It will be wonderful to all be seated at the same table.
We hold a treasure chest of found memories of shopping at the local Amish tack store and traveling down the dirt roads slowly behind a buggy or two. This was an area that we lived for seven years. Living among the Amish offered us the opportunity to visit the local wood shops that reside at individual Amish farms. The Amish carpenters display the craftsmanship from the days of old, when a piece of handcrafted furniture was like signing your name to a painting. There is a sustainable accomplishment in their work as it is constructed with solid materials and with the strength to endure future generations. Somehow, between the two distinct worlds their becomes a blur when friendships are established.
C.A. Bresin

Shepherds Pie

Ingredients:
2 pounds organic potatoes, such as russet, peeled and cubed
2 tablespoons Daisy sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Season with salt, freshly ground black pepper, garlic and a dash of cayenne pepper
1 tablespoon extra-virgin olive oil
1 -2 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1/2 cup fresh or frozen peas, a couple of handfuls or a bag of organic frozen vegetables
1 onion, chopped
2 tablespoons grass fed organic butter
2 tablespoons Daisey organic all-purpose flour
1 cup beef stock or broth
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions:
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and beat with electric mixer until potatoes are almost smooth.
Preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt, pepper, garlic, and cayenne pepper to taste. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrots, onions to the meat or frozen vegetables. Cook veggies with meat 5 minutes on moderate heat setting, stirring frequently. In a second small skillet over medium heat melt butter. Whisk butter and flour into the broth. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a rectangular Pyrex casserole with meat and vegetable mixture. Spoon potatoes over meat evenly.
Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

C.A. Bresin (Welcome to My World) www.risenshinefarm.com

Butchering Day on the Farm

Our seven little broody hens sat fervishly through out the spring and summer months. They diligently hatched out sixty-three eggs over a coarse of a couple of months. We had several generations of certain breeds that we had systematically crossed giving us a nice dual purpose feather footed variety.
For those of you who live on a farm, you are well aware that you can not keep a multitude of male animals or the rivalry can result in death. Often times, I see man intruding on what G-d has naturally designed in the wild but in this case, I believe we are taking advantage of G-d's provision.
As the chicks grow we can usually tell the males by the sparring between the sexes. At a very young age they already show their ability to fight with one another. We take advantage of sorting them into a separate pen to be raised for meat. The young hens will be raised for future egg layers and the cycle repeats itself.
On butchering day, we catch the chickens one by one. Holding them upside down causes all the blood to flow to their head and relaxes them. We cut the bottom of a plastic milk container entirely off and tie it carefully with wire to the fence for a make shift funnel. Each chicken is placed head first with it's head securely through the spout of the container. The head is quickly sliced off and the chicken begins to flap inside the container. This is entirely caused by reflexes as the chicken is completely dead. It is important for the chicken to remain upside down for the blood to leave it's body cavity completely. Leaving the blood in the body of the chicken will cause your meat to be tough. We carry them upside down by their feet to be dipped in a scalding hot pot of 180 degree water. Each chicken will be held by there feet and dipped for 15 - 20 seconds. This process loosens the feathers and the hand plucking begins. Once they are plucked there are rinsed and the internal organs are carefully removed. You never want to disturb the gallbladder as the toxins can contaminate your meat. The bird is rinsed again thoroughly and placed in a bucket of water filled with ice. We add just a small amount of Clorox as a disinfectant. The birds are removed from the ice water and the excess water is drained from the bird before wrapping in butcher paper. Next, they are sealed carefully with tin foil to be frozen for a hearty winters meal of chicken soup or a variety of delectable chicken dishes.
There are certain days on the farm that are filled with hard work and often times not pleasant tasks. These are the times that we prepare a delicious meal to follow the event that are all to familiar for those who live on a farm.. A hard day of work can be rewarded with a festivity and change the entire perspective of another work day on the farm.
C.A. Bresin

Did You Know?
Eggs have been called the perfect food. One egg contains almost all the necessary nutrients.
If you break a fresh egg into a dish, the white is compact and firmly holds the yolk up. In an old egg, the white is runny and the yolk will flatten out.
A good way to tell if an egg is fresh is to put it in cold water. A fresh egg contains little air so it will sink.
A batch of eggs that are hatched together is called a clutch.
To have fertilized eggs, you will need to have 1 rooster to 8-12 hens.
When storing eggs in an egg carton, place the larger end up.
Hens lay best when the temperature is between 45-80 degrees (F)
Hens lay best at 1 to 2 years of age.
A lighter weight hen eats about 4 lbs. of feed for every dozen eggs she lays.
All hens lay eggs, but some will lay more eggs than others.
Hens with while ear lobes lay white eggs and hen with red ear lobes lay brown eggs. There are some exceptions.
A hen thirty weeks old can lay at least 2 eggs every 3 days.
A pullet is a hen that is under 1 year of age.
All pullets lay small eggs at first then they lay 1 egg every 3-4 days. 21 weeks
Chickens will molt at about 18 months of age. Molting is where they loose all or some of their feathers and stop producing eggs. This is a natural shedding of feathers. Molting may take 2-4 months.
A group of chickens is called a flock.
A chicken can live between 10-15 years.
Chickens can start sparring to establish the pecking order at about 6 weeks of age.(And I've seen it in 1 week old chicks.)
A chicken kept for both meat and eggs is call a dual-purpose chicken.
Hens will start producing eggs between 5-7 months of age.
Depending on the weather and the chicken's size, they can drink 1-2 cups of water each day.
An ideal chicken perch is about 2 inches in diameter. If you have bantams, a 1 inch diameter is big enough.
Bantam chickens are popular as pets because they need less room and eat less than larger breeds.
Araucana chickens lay green eggs. They are call the Easter Egg Chicken.
Some people think that Araucanas lay a lower cholesterol egg. This isn't true. Eggs are all the same in amount of cholesterol.
http://www.mcmurrayhatchery.com/index.html

Going Home

 

 

The apples were ready to harvest and Daddy would get the long ladder and brace it firmly within the branches. He would strap a big sack to the front of his chest and begin to carefully pick and place each apple in the sack. When the sack was filled he would come down from the ladder and empty the apples into a basket on the ground. As he would clear the apples from one area he would move the big ladder and carefully nestle it between another group of branches and the picking would resume.
As Daddy reached his arm forward, he leaned to get one last apple before moving the ladder. The weight of his body tipped the ladder and the branches could not hold his weight. Daddy was thrown forward through the branches and came tumbling to the ground. Mama would check on him periodically. As she looked out the kitchen window, she him lying on the ground. She screamed my name, "Marian come quickly" as she ran for the back door. I hurriedly came running down the stairs and was not far behind Mama. It was a terrible sight to see my Daddy lying on the ground unconscious. When he was being transported to the hospital, he regained consciousness and was in severe pain. Mama and I sat nervously in the waiting room to hear the news that the doctor would share with us. We waited for hours and the doctor finally approached Mama with the terrible news that Daddy had broken his back. Daddy's heart was already so week. It was hard to know how much his body would be able to tolerate. I remember the day well that we were allowed to bring daddy home from the hospital. We made a place for him on the first floor so we could care for him. His weekend heart mad it so that he never recovered from the terrible fall. On Christmas Day, Daddy went home to be with our Lord. It was a time of great sadness. There was a corner of my heart that was happy that he did not have to suffer any longer.