Selecting for sound feet - a neglected aspect of sheep breeding (Agnes Winter)

Selecting for sound feet - a neglected aspect of sheep breeding (Agnes Winter)

Agnes Winter, MRVCS Specialist in Sheep Health & Production

Foot care and treatment of lame sheep take up a huge amount of time in many flocks, but foot soundness and health is often a neglected aspect in selection of breeding stock. Yet most sheep keepers will be aware that, among their flock, there will be some sheep who never need foot paring and are never lame, and others whose feet are constantly overgrown or have repeated lameness episodes. But unless you have a very small flock and a very good memory you may not be able to accurately identify all these animals unless you have a good recording system in place. Remember too that the general health and nutritional status of an animal will be reflected in the quality of the horn of the feet - slight horizontal grooving of the hoof walls is often present reflecting changes in nutrition throughout the year. Severe under nutrition reduces the strength and quality of the horn in all claws and is reflected by noticeable horizontal grooves in the wall of all the hooves. Similarly, illness such as acute mastitis or a bad lambing will lead to deep grooves developing which may crack as the affected part of the wall moves downwards as horn growth continues.

So what should a healthy hoof look like? Horn grows at the rate of about 1mm per week (although this is very variable) and the rate of wear should be similar so that the claw remains the same size. Both claws should be of roughly equal size and shape, although the inner claw is often slightly larger than the outer. The wall should be smooth with no deep horizontal grooves or vertical cracks. The sole should be smooth and slightly concave with the wall slightly higher. Problems frequently encountered include long narrow curving outer claws, rotation of the claw causing the wall to grow excessively and curve under the sole, poor quality flaking sole horn, separation of part of the wall along the white line (the junction of the wall and sole), separation of the sole from the deeper sensitive structures (usually indicating footrot) and vertical cracks in the hoof wall which may reflect damage at the coronary band or a previous abscess under the wall.

Making sure breeding ewes and, particularly rams, have healthy feet without the defects described above is a good start to developing flocks which should require less time to be devoted to foot care in them and their offspring.

More on footcare, including an interview with Agnes, in our DVD 'Managing Your Flock for Peak Health', programme 2 in the series ' Sheep on Your Smallholding'.

Source: http://www.smallholderseries.co.uk/index.php?option=com_content&view=article&id=285:selecting-for-sound-feet-a-a-neglected-aspect-of-sheep-breeding-agnes-winter42&catid=29:sheep&Itemid=141

Rosehip Syrup

Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It's also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.

1kg rosehips, washed and chopped 
1kg caster sugar
You will also need a jelly bag (or a clean cotton cloth and a big sieve)

Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.

Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)

Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.

Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.

· If you want to learn more about preserving, try the River Cottage Preserved event, which will equip you with the skills to make all manner of jams, jellies and chutneys. To learn more about wild ingredients, try one of the seasonal River Cottage Walk on the Wild Side: Herbal Hedgerows days, where guests forage for herbs, flowers and berries, before learning about their culinary, medicinal and cosmetic applications. See rivercottage.net for details.

Source: http://www.theguardian.com/lifeandstyle/2006/oct/21/recipes.dessert

Apple day 250l of juice pressed!

COMMON DISEASE CONDITIONS DIAGNOSED IN SMALLHOLDER AND PET PIGS

Really good link:

COMMON DISEASE CONDITIONS DIAGNOSED IN 

SMALLHOLDER AND PET PIGS

http://www.defra.gov.uk/ahvla-en/files/pub-common-diseases-smallholder-pet-pigs.pdf

Blackwater Wild Food Festival - News Report

Blackwater Wild Food Festival

Oh my goodness what a day we had!
It all started at approximately 5.30am up with the lark as they say or it is it Sparrow , animals to tend and the loading of  last few bits and a tick on the checklist in the hope nothing will be forgotten.
Trailer and cars left Furzedown 8.00am on the dot as per our timetable (drawn up by the Chairman)
We arrived at Abbots Hall Farm to be met in the court yard by Wayne head of EESG Bio security /maintenance and now a new string to his bow Smoker! Yes, he is now in full charge of “Puffing Billy”, he had a short apprenticeship with EESG senior smoker Vince and has now been handed the reins.
Well done Wayne we wish you well with your future smoking.
After a dozen or so trips across the lawn with trolleys and our sack barrow everything was in position and looking good.
Table cloth check was made by the Dani and YES they were straight and the apples lined up we had passed today’s table cloth test.
The rest of the EESG team started to arrive, soon the whole marquee was filled with goodies Nick and Maria on chutney, Vince and Phil on sausages, Sandra on bread duties, Gareth in alcohol corner making sloe Gin, Dani next door plucking partridge and keeping a watchful eye.
Diane was heading up the merchandise her knew title “Head of Sales” oh boy is she good!
Nikki and Gordon with a stunning display of their home grown Pumpkins next to them we had Jan and Terry with all things green and herby and then the biggest surprise of the day Terry’s brother  Norman “The Bird and Bug Man” he brought a selection of his bird and bug boxes to sell and they were amazing! Carousel bird feeders through to tiny ladybird logs not to mention Boot jacks and wooden spoon holders a wonderful addition to our stand and two very gifted brother who has been “hiding the light under a bushel” but you have been busted we are on to you !
Oh nearly forgot Isobel and myself on Berry bird feeder duty and Jacob and Samuel and Conner running “Hook a Duck”
Soon the gates were open and we had a steady flow of visitors some tasting preserves some watching sausage demos. Sandra was busy kneeding her bread whilst one that had been prepared earlier was cooking away in the oven.
The smell of chutney and baking bread was wofting through the marquee and out into the garden pulling people our way.
Our visitors loved tasting the jams and chutneys and soon the Marrow chutney was sold out completely thanks to Diane “Head of sales”.
Sausages were soon coming off the production line Phil and Vince tried a few different recipes this time! A lovely Partridge and cranberry just right for a wild food festival! The chap who was preparing rabbits brought some over so they made Bunny sausages as well which tasted wonderful.
Rolls and pizza and wonderful fresh loafs were being pulled from the oven at intervals.
Nick and Maria were making wonderful pumpkin chutney with one of Gordon’s many pumpkins.
The aroma was amazing!
Gareth was extremely busy in “Alcohol Corner” preparing Sloe Gin, Whiskey and Vodka
Hook the Duck was tended by our young members what a good job they made a real asset to the EESG team well done boys you had over £10 in your pot.
The wild Berry Bird feeders went down very well with the children they first went off round the ground foraging for berries then came back and we helped them make a bird feeder.
All too quickly the day was drawing to an end but I’m sure I’m right in saying everyone had a great day.
Monday morning Danni received an email from Laura at The Wild Life Trust
Hi Danni
Just wanted to say a BIG THANK YOU for all your time and planning and efforts to make our latest Blackwater Wild Food Festival a success. We are already planning one for next year and we will be sticking to the same weekend. We do hope that you will be able to come again – you are such a big part of the day. Please extend our thanks to the whole East Essex Smallholders Association and we all look forward to seeing you again next year.
Best wishes

Laura Harvey BSc

So lovely to see our hard work is appreciated !

Pig Breeds

Pig Breeds

Berkshire – This original Berkshire was a reddish or sandy coloured hog, sometimes spotted. This would account for the sandy hair still sometimes seen in the white areas of some modern Berkshires. Later this basic stock was refined with a cross of Siamese and Chinese blood, bringing the colour pattern we see today along with the quality of more efficient gains. This was the only outside blood that has gone into the Berkshire breed within the time of recorded livestock history. For 200 years now the Berkshire bloodstream has been pure, as far as the records are known today.
Today it is primarily black in colour and is one of the smaller prick eared breeds. It is easily distinguished with its four white feet, white blaze and white tipped tail. It is an economical pig to keep, being early maturing and producing plenty of lean meat on small joints. The black bristle does not affect the colour of the skin so that the carcass dresses out completely 'white'.
Society website: http://www.berkshirepigs.org.uk

British Landrace - white in colour, with the characteristic heavy drooped ear that covers much of the face. The Landrace is very long, muscular and is known for producing high quality pork. The British Landrace has the same high prolificacy and docility that is common among Landrace swine.The British Landrace is a very versatile breed, performing well under either indoor or outdoor systems of management. Sows have the ability to produce and rear large litters of piglets with very good daily gain and high lean meat content, in a superbly fleshed carcase, which is ideal for either fresh pork or bacon production.

British Lop – currently on the RBST endangered list – Britain’s rarest pig. A west country breed which originated around the Tavistock area either side of the Cornwall / Devon borders. For most of its history from the early years of the twentieth century, it remained a local breed undiscovered by farmers outside its native territory. It suited the locality well and was in strong demand there so there was little incentive for breeders to go shouting its merits beyond the far south west.
For larger production systems or for smallholders looking for an easily managed breed to produce good quality meat for the growing niche market, the Lop will do the job and do it better than most. It is indeed, the breed for every need - docile and easily managed, as well as an excellent mother pig. The pork and bacon from a well-finished Lop is a high quality product that attracts niche market opportunities.
Society website: http://www.britishloppig.org.uk

British Saddleback – The Saddleback has the striking colour marking of a white unbroken band on a black body. However, the colouring of the modern day Saddleback still varies widely as it apparently has through the entire existence of the breed. Littermate markings may range from a very wide white band that covers almost the entire body to the opposite extreme where there is little white. The ears of the breed are drooped.
The Saddleback originated from the amalgamation of the Essex and Wessex breeds in England. A strong point of the Saddleback breed in England is its reputation as a mother sow. The sows have large litters and are said to be excellent milkers. The breed is reputed to be hardy with good grazing characteristics suited to outdoor production systems. It has been used as a cross with white breeds to produce breeding sows for commercial swine production.
Society website: http://www.saddlebacks.org.uk

Duroc - A thick auburn winter coat and hard skin allows them to survive the cold and wet of the British winter. This coat moults out in summer to leave the pig looking almost bald, but as a consequence it can cope with hot dry summers equally well. All purebred Durocs are red in colour.
Its tenacity in looking after its young combined with its docility between times makes it an ideal candidate for an outdoor pig, either as a dam or sire line, and its succulence and heavy muscling makes it very suitable for anything from light pork to heavy hog production.

Gloucestershire Old Spot - the oldest spotted pedigree pig breed in the world, placid and easily managed.
The Gloucestershire Old Spots is a black and white breed that is predominantly white in colour. In recent years, selection has been towards less black and now only a spot or two are usually found. The breed also has a heavy drooped ear. 
Gloucestershire Old Spots originated in the Berkeley Valley region of England and have now spread throughout the UK. The origin of the breed is unknown but is probably from the native stock of the area along with introductions of various breeds. The Old Spots are among the large size pigs in England. At one time, they were called the Orchard Pig because they were partially raised on windfall apples and whey - waste agricultural products of the area. 
Gloucestershire Old Spots are said to be good foragers or grazers. This is not surprising considering the type of feeding practiced in the original home of the breed during its early development. The sows of the breed are known for large litters and high milk production. Prolificacy and milk production have been characteristics sought by practical producers everywhere.
Society website: http://www.oldspots.org.uk

Hampshire - The first Hampshires in the UK were imported from the USA in 1968 by the ‘Animal Breeding Research Organisation (ABRO). The Hampshire pig is a variety of saddleback that is mainly black with a white 'saddle' around its middle and has very erect ears.Hampshires are known for being well-muscled and rapid growers and for exhibiting good carcass quality in their capacity as meat animals. When used for breeding, the sows have been praised for their capacity as mothers.

Iron Age - not a true breed. They are a reconstruction of the type of pigs which would have been herded through the forests by our Iron Age ancestors. They were created in the early 1970's by crossing Tamworth sows with a European wild boar from London Zoo, for a scientific reconstruction project which was later copied as the BBC 'Living in the Past' series. The piglets are born striped nose to tail, just like wild piglets, but can be selected for temperament and be fully domesticated.
It is believed that the majority of the breeds we now know are descended from the European Wild Boar.

Kune Kune – a small Maori pig from New Zealand.  They were kept by the Maoris as pets but were nevertheless eaten on special occasions. They were allowed to wander freely in Maori villages, scavenging for food around and inside the houses and it is probably this longstanding close association with man which has made them so friendly and docile. ‘Kune Kune’ means fat and round in Maori.
Kune Kunes arrived in Britain in 1992. They are between twenty four and thirty inches high, and one hundred and twenty to two hundred and forty pounds in weight. They are completely covered in hair which can be anything between short and straight, and long and curly. They come in a range of cream, ginger, brown, black and spotted. They have a medium to short snout, and either prick or flopped ears. They have short legs and a short round body. The most unusual feature of most Kune Kune pigs is a pair of tassels, called piri piri, under their chin like a goat. This is not unique to the Kunes but it is unusual. Temperament wise, they are delightful, being placid and very friendly. They thrive on human company.
Society website: http://www.britishkunekunepigsociety.co.uk

Large Black - The Large Black was developed from the black pigs of Devon and Cornwall and the European pigs found in East Anglia. The Large Black was originally used for the production of pork in outdoor operations. Its coat colour makes it tolerant of many sun born illnesses and its hardiness and grazing ability make it an efficient meat producer. Large Blacks are also known for their mothering ability, milk capacity and prolificacy.
Large Blacks are large, just slightly smaller than Yorkshires, and always black. They have long heads and straight faces, with lop ears. Large Blacks have a good depth of body, fair length, and strong backs. The hair is fine and rather thick with the black pigmentation being quite heavy. 
The heavy drooped ear is also a characteristic of the breed. In fact, the ears are so large they cover much of the face and seem to obstruct the view from the eyes. The breed is known for its very docile nature, and some have suggested that its obstructed vision contributes to its non-aggressive temperament. Whatever the cause, they seem to move more slowly and deliberately than other breeds.
Large Black sows are renowned as excellent mothers with exceptional milking ability. They are able to rear sizeable litters off simple rations and have a placid temperament.
Society website: http://www.largeblackpigs.co.uk

Large White - Large Whites are distinguished by their picturesque bearing, erect ears, slightly dished faces, white color, pink skins, and long deep sides. They have been valued for their bacon production since the inception of the breed. As their name suggests, they are characterized by large size.
The Large White is regarded as a rugged and hardy breed that can withstand variations in climate and other environmental factors. Their ability to cross with and improve other breeds has truly made them a factor nearly everywhere commercial swine are produced. They have been known for decades as a favorite market animal where high quality bacon and pork are sought. Their tendency to grow and not lay down excess fat has made them favorites, not only when swine are marketed at relatively light weights, but also when they are carried to heavier weights. 
Large Whites are known for large litters, heavy milk production and for having excellent maternal instincts. They are not only lean and active, but are also quite sound in feet and legs. They carry their considerable length with ease and grace. Their extra height, or length of leg, helps them to remain active and have long useful lives in the breeding pen.
Society website:

Mangalitsa – a rare breed, curly coated pig. There are three Mangalitza breed lines in the UK - the 'Blonde', 'Swallow Bellied' and the 'Red'.
The homeland of the Mangalitza was the former Austria-Hungary. In the past century this swine breed extended into far reaches of Europe. The Mangalitza was much favoured as a bacon and lard producer.
The Mangalitza is robust, resistant to diseases and stress and of a balanced disposition. Powerful legs and strong hooves allow it to securely move about in any landscape. A simple, draft-free and rain-tight shelter suffices. Important is freedom to move about outside. The thick, bristly coat protects in all kinds of weather. Important is also a wallow in which the animal can cool itself off and care for its skin.
The Mangalitza is suited for extensive pork production. Its fodder should be diverse, but modest. The animals are good fodder utilises. The risk of over fattening is great with too rich fodder. The fresh meat tastes strong, is juicy, tender and doesn’t shrink in the frying pan. The meat is excellently suited for sausages, dry sausages and smoked sausages. More and more preferred are the suckling pigs for their good fresh meat qualities. Also perfect for the production of Parma ham.Website: http://www.mangalitsa.co.uk

Middle White - currently on the RBST endangered list. Originating in the Yorkshire, the Middle White has many of the same general characteristics as the Large White except for size and a much more dished face. It can offer a unique breed characteristic - a short nose that makes it ideally suited for grazing, as opposed to rooting. It is able to obtain a considerable part of its dietary requirements from grass alone.It is earlier maturing than its large relative and hence, more valued when the object is to produce lightweight marketable pork in a relatively short time.
Despite their smaller size, the sows have been found to rear an average of 8.15 pigs per litter. They are good mothers and are known for their quiet nature. 
Society website: http://www.middle-white-pigs.co.uk

Oxford Sandy and Black - one of the oldest British pig breeds, it has existed for 200-300 years. A traditional farmers and cottagers pig, of the middle part of the country, especially around Oxfordshire.
The breed has many good qualities, particularly its excellent temperament and mothering abilities. Prolific and hardy it is particularly suited to outdoor systems, being good foragers and as they are a coloured pig with a good coat they are far less prone to sunburn.
The base colour should be a light sandy to rust with random black blotches (not spots) with a white blaze, feet and tassel. A medium to large pig with good length and a deep body, good quarters and fine shoulders, strong legs and feet and well set on, giving a free and active gait. A moderately strong head, straight or slightly dished with lop or semi-lop ears.
Society website: http://www.oxfordsandypigs.co.uk

Pietrain – originating in the village of Pietrain, Belgium. The breed became popular in its native country and was exported to other countries, especially Germany.
The breed is of medium size and is white with black spots. Around the black spots there are characteristic rings of light pigmentation that carries white hair. This, coupled with the fact that the black hair is not as deeply pigmented as on black breeds, or the black spots on some spotted breeds, leaves them with less than the most attractive coats. The breed is commonly referred to as being of piebald markings. The ears are carried erect.

Tamworth - Tamworths are very deep-sided hogs and are uniform in their depth of side. They carry a strong, uniform arch of back, and while not as wide of back as hogs of the thicker breeds, they do have a very muscular top and a long rump. The ham is muscular and firm although it lacks the size and bulk found in most other breeds.
The head of the Tamworth is rather striking as compared with that of many other hogs in that it is long and has a snout that is moderately long and quite straight. When seen from the side, the face usually has a very slight suggestion of a dish, but a short or turned up nose is unacceptable. The ears are of medium size and should be carried erect; a slouching or drooping ear is regarded as undesirable.
The Tamworth has a very practical red coat. The colour may vary from a golden red to a dark red. The sows are excellent mothers and do a good job of suckling their litters.
Society website: http://www.tamworthbreedersclub.co.uk

Vietnamese Potbelly - a dwarf swine breed which were developed in the 1960's. Most people who purchase these pigs want them as pets, but these pigs do not necessarily stay small, cute, or cuddly. As stated above, their average weight is close to 100 lb., and they do not like to be picked up or held. Unlike cats and dogs, pigs are prey not predators, so being lifted up or restrained causes them extreme alarm.

Welsh - The only native breed left in Wales, now critically low in number, this white, lop eared pig is not dissimilar to the British lop. They have shorter legs than most other popular breeds, but have very long bodies, especially considering the length of leg. They are also quite muscular and lean.
The breed attracted very little attention for years before it was realised the breed had some valuable characteristics. Among these were their ability to thrive under farm conditions, good sized litters, fine mothering instincts and desirable carcass.
Society website: http://www.pedigreewelsh.com/

Wild Boar – the ancestor to our domestic pigs, it is a large pig species covered in dark bristly hairs. It is a widespread species, common in broadleaf forests across much of Europe, Asia and North Africa.
Once extinct in Britain, and now after an absence of more than 300 years, wild boar are roaming and breeding in the British countryside once again. Sporadic escapes of captive wild boar have occurred since the 1970's. Early escapes occurred from Wildlife Parks but since the early 1990's more escapes have occurred from farms as wild boar farming has increased in popularity. By the mid 1990's a breeding population was rumoured to have established in areas of Kent and East Sussex.
http://www.britishwildboar.org.uk/

Source: http://www.smallholderseries.co.uk/

EESG Apple Day

East Essex Smallholders Group
Apple Day
 

Come and press your apples at
The First East Essex Smallholders Group
Apple Day
on
Sunday 27th October 2013
at
The Perkins Smallholding near Maldon
 
From 10am - 4pm
(Don't forget the clocks change)
 
We will have three Presses and Crushers Available
 
Enter the competition Apple Pie versus Apple Cake to be judged by Nigel from Hill Holme Apple Juice. The winner will receive a selection of Flour from Marriages Flour.
 
Juice bottles can be ordered in advance for pasteurising juice on the day to keep for up to a year. (Wine Bottles are not suitable!)
 
Have a go at making cider:
 
Demi Johns available to borrow in exchange for a deposit and Campden Tablets, Yeast and Nutrient available to buy.
 
Bring along an apple recipe to share with others on the Apple Board.
 
£5.00 per family.
 
Initially Only Open to Members - So book you place now
 
This will be opened to Non Members if places aren't filled.

Booking is Essential so email Danni now: danielle.perkins@yahoo.co.uk

Sheep - Things to do this Month - October

Sheep - Things to do this Month - October

SHEEP – for a March/April lambing flock:

Adjust the following dates for earlier/later lambing flocks, and see last month’s guidance for later lambing flocks

• If you’re new to sheep breeding, or need to brush up any aspects of your skills, get hold of your very own copy of The Breeding Flock – Programme Three in our“Sheep on Your Smallholding” series of DVDs.
• Plan for the ram to join the ewes on 1^st November, lambing will begin on 1^st April – with a few days latitude either side!
• Flushing the ewes on your best pasture six weeks before they’re due to go to the ram will promote fertility and a good crop of lambs.
• If you’ve had poor lambing results in the past, consider using a Vitamin and Trace Element drench or bolus for breeding ewes and rams 4-weeks pre-tupping to improve conception rates and shorten the lambing period. Ideally, you should carry out a forage and/or soil analysis beforehand to identify specific needs.
• Make sure the ram is in good shape, and carry out a ram ‘MOT’ – tone, teeth, toes and testicles (the 4 ‘T’s)
• Get the ram(s) into tip-top condition for a tight lambing period by putting him onto good grazing at least 6 weeks prior to joining. DON’T leave it until the week before he’s due to join the ewes and try to build him up with concentrates – this can lead to serious problems.
• Before they join the ram, check ewes’ condition, teeth, feet and udders, and crutch if they carry a heavy fleece – trim wool from their behinds so as not to impede the ram, and keep things nice and tidy for lambing!
• A couple of days before the start of tupping, fit the raddle harness to the ram(s) then turn the ram in with the ewes 147 days (roughly 5 months) before your planned lambing date.
• Be vigilant for Liver Fluke (fascioliasis), especially if your sheep graze wet pastures – at this time of year you are likely to encounter the acute stage of Liver Fluke. Any sudden loss of condition or unexplained death should be investigated. Signs of sub-acute disease include lethargy, anaemia (identified by pale mucous membranes), poor body condition, poor fleece quality and reduced grazing. Chronic fascioliasis can be detected in faecal samples; acute and sub-acute disease is diagnosed though blood samples that will show raised liver enzymes, and should be treated strategically in line with your Flock Health Plan. If sheep graze wet pastures, consider dosing, and choose your drench carefully to make sure it is effective against the early immature fluke stage of the disease. For a complete explanation of the complex lifecycle and treatment of this disease, (click here) to watch a video presented by Michaela Strachan.
• Scab is an increasing problem in many areas (particularly Scotland and northern counties) and is aserious disease; if you have itchy sheep and patches of rubbed fleece, suspect scab and ask your vet to carry out a skin scrape
• Hopefully, most of this year’s lambs will be away by now – if you have any that are a bit behind and are running short of grazing, consider either selling them as ‘stores’ to farmers who have sufficient grass to over-winter them, or alternatively, produce them as ‘hogget’ for next spring.
• Read our Autumn Expert Articles – we’re adding more all the time from our ‘panel’ of highly respected vets and experts. Catch up on two vital aspects of sheep breeding: Be Prepared for Tupping Time, andSelecting For Sound Feet, written by Chris Lewis and Agnes Winter, two of the most respected specialist sheep vets in the UK.
• And finally, If you’re as busy (or forgetful!) as I always seem to be, treat yourself to one of our brilliant littleBreeding Flock Planners – just set your target lambing date, and it will display dates for all the flock management tasks, from flushing to weaning, for the rest of the year!

Source: http://www.smallholderseries.co.uk/index.php?option=com_content&view=article&id=624&Itemid=182

October Meeting - Harvest Festival

Pigs - Things to do this Month - October

Pigs - Things to do this Month - October

Signs of good health:

• a healthy pig is a lively, active and interested animal
• good appetite
• soundness, no limping or signs of discomfort
• joining in with ‘the gang’, a pig on its own in a corner is not a healthy pig
• bright, clear eyes, no discharge
• moist muzzle, no discharge
• firm droppings
• good skin condition, no scabs or continual scratching
• haired breeds should have smooth, lustrous coats
• no coughs or sneezes

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 General Care

• Now the weather’s cooler, try to provide some shelter for your pigs against wind and rain, so they don’t get chilled
• Oiling the pigs’ skin can help keep it in good condition
• Keep pens and runs clean to deter pests and flies
• Pigs are intelligent, playful animals – so provide them with safe toys: balls, skittles, traffic cones and pipes will all provide hours of fun! Old tyres are popular but may contain hazardous wire. A broom head fixed to a wall will provide a welcome scratching place.
• Your pigs will enjoy a daily ‘grooming’ session with a stiff brush; it will keep their skin in good condition and time spent with your pigs makes you more alert to the first signs that something is not right with their health.
• In addition to clean drinking water (a pig will need up to 10 litres of water per day) try to provide a clean ‘wallow’ for your pigs, not only does this help them keep cool, but the mud also acts as a ‘sun block’ in summer and an overcoat in winter!

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 Feeding Your Pigs

• In addition to their pelleted ration of feed, pigs will enjoy a wide range of fruit and veg to supplement their diet and provide a bit of culinary interest!
• Remember, it is illegal to feed any kitchen waste to pigs
• Now autumn is here I’ve been asked by a lot of people about whether it is safe to feed ACORNS to pigs. Traditionally, in forest areas, pigs were released into the woods for ‘autumn pannage’, to eat the various autumn nuts. In fact, acorns, whilst being poisonous to ruminants and horses, constitute a very nutritious addition to the pig’s diet but should never be fed to in-pig sows. They’re best dried for 6-8 weeks before feeding up to half a kilo to baconers and a kilo to suckling sows and adult boars. Being largely a carbohydrate food, overfeeding will cause constipation; a plentiful supply of water will help mitigate this potential effect.
• BEECH MAST (limited nutritional value) and CHESTNUTS (in Corsica and Tuscany the local boar-like pigs are turned out into the Chestnut forests to feed, this results in meat that is significantly higher in healthy polyunsaturated fats than that of domestic pigs fed on a grain-based diet. This also imparts a unique flavour to the meat that is highly prized locally).
• APPLES, including windfalls, will soon be plentiful and will be relished by your pigs, but have little food value so ensure they don’t ignore their usual rations in favour of the apples.
• Pigs will also enjoy ROSEHIPS – a rich source of Vitamin C, and HAWS – both in small quantities (no more than a small handful).
• As winter approaches, you can add some cod-liver oil to the pigs’ ration (no more than half a teaspoon per day for a young pig) – this contains the two ‘sunshine’ vitamins: A and D.

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Pigs in Winter

It’s not too early to think about preparing for winter, and with memories of last winter, it’s best to prepare for the worst!

• Check the pig’s housing and make sure it’s completely waterproof, a wet pig can quickly become chilled
• Site the entrance to the pig ark (or house) away from the prevailing wind
• You can make a simple ‘porch’ to the ark using straw bales to either side with a sheet of plywood lashed on top – this will help keep a dry area at the entrance and help prevent bedding getting wet
• Pigs will keep warm if they have a dry, deep straw bed, so make sure you have plenty of bedding ready for colder weather – especially as straw is likely to be scarce and expensive this winter

Source: http://www.smallholderseries.co.uk/index.php?option=com_content&view=article&id=627&Itemid=198

Today is the day - The Blackwater Wild Food Fesitval

At 6.20am I think we have most things packed, apart from the meat and the fruit.

The horse trailer is full to the brim and i hope we haven't forgotten anything.

So come and see us today at The Blackwater Wild Food Festival at the Essex Wildlife Trusts Headquaters.

A great blog to follow: http://blueborage.blogspot.co.uk

THURSDAY, 3 OCTOBER 2013

Hedgerows and Hives (or Sloe Gin, Blackberry Gin & the Attack of the Wasps)

Being watched while I pick blackberries (by this curious Muntjac Deer)

I love a September holiday because it lengthens my summer. I tell myself that autumn doesn't arrive until my summer holiday is over - and so, in this household, autumn officially began this year on 22nd September. And it really does feel like autumn now.  The nights are drawing in, the Swallows have all left, and leaves are starting to cover the smallholding.  We've also begun to bring the logs in and light the fire each evening. I love the fires - but I'd still rather have the long, warm, summer evenings outside.

A downside of taking a September holiday is that I've already missed days of blackberry picking. We eat lots of blackberries throughout the year, so I have to find the time as soon I as come home to pick several tubs-full for freezing.  I also have to pick lots of sloes, too, for Sloe Gin, because we love to drink this at Christmas. I posted a recipe for this last September, but I've decided this autumn to make it sweeter by adding more sugar (by increasing the sugar to 1lb) - because each year we seem to like our drinks sweeter and sweeter...

Last year's Sloe Gin at Christmas

I've also made some Blackberry Gin.  I've not made or even drunk this before, but I like the sound of it. Blackberry Gin is made in a similar way to Sloe Gin, except the blackberries are strained first.

Blackberry Gin

Ingredients:

4lb Ripe Blackberries
3lb Sugar
Gin

Method:

Place the blackberries and sugar in a bowl in a warm place until the juice is drawn from the berries (as a guide, this can take about 8 hours in an airing cupboard).
Strain through a jelly bag/muslin/strainer.
For every pint of juice add a pint of gin.  Mix well and bottle.
Store for around 3 months and drink at Christmas!

NB Apparently, if you add a touch of hot water to this it helps to ease a sore throat!!

Fortunately, there's been plenty of sunshine since I came home from holiday, so I've been able to go out into the fields and forage for berries, taking Harry with me. He does get bored by it all, but...lovely dog...he's very patient...

The fields seem so quiet now I can no longer hear the Swallows, Swifts, Chiffchaffs etc. And there are very few butterflies around, too - mainly a few Whites and Speckled Woods.  But I am seeing Small Coppers for the first time this year...

Small Copper Butterfly

After blackberries and sloes - apple picking is next - and there are lots of apples this year. We have a large apple crop in the orchard we planted a few years ago...

A corner of the new apple orchard

All our trees in the orchard are surrounded by pallets after we acquired lots for free some time ago. These protect the trees from our sheep and the local rabbits - and although they're a bit ugly, they've worked really well.

A few of our neighbours have also very kindly invited us to pick apples from their own trees (as they don't want them), so we're currently doing the rounds of gardens and orchards.  But now we have to find a place to store them all. We do have several stacked apple crates, but I'm not sure this will be enough, so the apples that are already beginning to spoil are quickly fed to the sheep, chickens and geese.  Most of the good apples will go to make apple juice.

Bees and Wasps

In late summer, wasps often attack weaker honeybee colonies to steal their honey.  All honeybee colonies have guard bees at the entrance of their hive to see off any intruders, but wasps are very persistent and aggressive. While the strong colonies will fight off the wasps, the weaker ones can become overwhelmed.

Unfortunately, this is what happened in my apiary this summer.

 

I had some bees in a nucleus hive (a smaller hive) because I was in the process of introducing a new queen bee to a colony - and according to beekeeping wisdom it's always best to introduce a new queen to a small colony first i.e. so they can become used to her - and then she can be introduced to a larger one.

But, this time, my small colony turned out to be a weak colony - and so it was unable to fight off the wasps.

I discovered what had happened when I lifted the roof off of my nucleus hive expecting bees - only to see a few wasps helping themselves to the honey.  I hadn't realised wasps were around the apiary because I hadn't seen them, but there must have been a nest nearby (I had seen them at another apiary and put out lots of jam-jar wasp traps, but I hadn't seen a single wasp around the nucleus hive).

I'm often told that wasps are good for the garden, and that everything in nature has its place, but like other beekeepers, I have another opinion of them altogether...

 Grrrrr...................................

A great blog to follow: http://blueborage.blogspot.co.uk/