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Friday 19 February 2016

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Bluetongue warning

The UK is at risk of an outbreak during the spring or summer months, with an outbreak in late summer rated the most likely.
The UK is at risk of an outbreak during the spring or summer months, with an outbreak in late summer rated the most likely.
First published in News
Farmers are being urged to monitor their stock carefully following the ongoing presence of bluetongue disease in France.
The advice to report any clinical signs of disease immediately comes as the latest risk assessment from the Animal and Plant Health Agency (APHA) published today reveals the UK is at risk of an outbreak during the spring or summer months, with an outbreak in late summer rated the most likely. This would be the result of infected midges being blown across from France to the South East of England.
The disease does not affect people, meat or any other animal products including milk.
Bluetongue can cause illnesses in domestic and wild ruminants such as sheep, cattle, goats, deer, llamas and alpacas. The risk of an incursion in the UK is highly dependent on the level of disease on the continent, the proximity to the UK of cases in the rest of Europe and the weather, including temperature and wind direction. We have robust disease surveillance procedures in place and are working closely with the Devolved Administrations and livestock industry.
Restriction zones are already in place in France to control the spread of the disease, and if bluetongue were to be found circulating in the UK, similar measures such as movement restrictions would be put in place in line with our National Control Strategy across the Devolved Administrations. By reducing the rate of the spread of disease this could help reduce the impact of the disease on businesses.
Commenting on the latest risk assessment, Government Deputy Chief Vet Simon Hall said:
We have robust disease surveillance procedures in place and are working closely with the livestock industry to carefully monitor the situation in France where bluetongue disease control measures are in place.
The risk of incursion from infected midges is difficult to predict at this stage because it is highly dependent on the level of disease on the continent, the proximity to the UK and the weather.
Animal keepers should remain vigilant for any signs of disease and report any suspicions to their vet and the Animal and Plant Health Agency immediately. Livestock keepers should also consider with their vet if vaccination is an option which would benefit their business.
British Veterinary Association Senior Vice President Professor John Blackwell added:
We strongly encourage all farmers to closely monitor their stock for bluetongue symptoms - particularly sheep that are most susceptible to the disease - including eye and nasal discharge, drooling, swelling around the head or mouth, lethargy and lameness.
Vets are there to support farmers in protecting the health and welfare of their livestock. We’d recommend farmers speak to their local vet about the benefits of vaccination, given their locality and individual circumstances, and especially if farmers have any concerns about their livestock.
Commenting on the UK’s world class surveillance and response capabilities, Professor Peter Mertens of The Pirbright Institute, the centre for bluetongue epidemiology research in Europe, said:
Diagnostic tests used to detect the virus were developed at The Pirbright Institute so we are confident that these tests are fast and reliable. It would appear that the virus circulating now is almost identical to the virus outbreak in 2007 therefore we know exactly what to expect and are well prepared.
Finally NFU Chief Adviser on Animal Health and Welfare, Catherine McLaughlin, added:
We are taking the threat of bluetongue seriously and urge all ruminant keepers to maintain vigilance for signs of disease. Vaccine is effective and we recommend farmers have a conversation with their veterinary surgeon to inform their decision based on their business risk.
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Tuesday 2 February 2016





Homemade Suet Cakes for Chickens

how to make suet cakes for chickens

If you ever visit my chicken coop, don’t expect to see any chandeliers…

I’ll admit, they do look kinda cool, but I tend to be somewhat of a minimalist when it comes to chicken keeping.
I prefer to stick to the basics (that means no chicken sweaters either…). Heck, my flock doesn’t even have names, other than the rooster, which the Prairie Kids named “Chicken Nugget”.
That being said, I do like to provide them with a little bit of extra nutrition in the winter when they can’t be out foraging for lovely bugs and green stuff. Our long, cold Wyoming winters wear on everyone after a while, even the critters.
These homemade suet cakes are modeled after the ones offered to wild birds. My version uses tallow and is an excellent way to offer your flock a bit of extra fat and energy, especially during the winter months.
how to make suet cakes for chickens

Homemade Suet Cakes for Chickens

  • 1 ½ cups melted tallow, lard, or meat drippings
  • 1 cup unsalted sunflower seeds (in the shell)
  • 1 cup dried fruit (cranberries, raisins, chopped apples, etc)
  • 1 cup whole grains (scratch mix, whole wheat, or millet are ideal)
Instructions
  1. Line a nine-by-five inch loaf pan (or any similar sized pan) with parchment paper or foil. Mix the seeds, fruit, and grains together, and place in the pan.
  2. Cover the dry ingredients completely with the liquid fat. You may need to mash everything around with a fork to make sure there are no air bubbles.
  3. Allow the cake to harden completely. You can speed up this process by sticking it in the refrigerator for a while.
  4. Remove it from the pan by lifting up on the liner to pop it out. You can cut it into several pieces, or feed the whole thing at once by either tossing it in a feed pan, or pinning it to the wall like I did with a scrap of chicken wire.
suet-cake-holder

Suet Cake Notes:

  • This recipe is extremely flexible. Don’t hesitate to play around with it!
  • Some other ingredients that would make great additions or substitutions to this recipe would be unsalted nuts or peanut butter. You can also sprinkle in spices and herbs such as garlic powder or cayenne pepper, oregano, rosemary, etc.
  • If you don’t butcher your own animals, see if you can purchase fat trimmings or suet from your local butcher shop. Here is my tallow-rendering tutorial.
  • Looking for other cool ways to use tallow? Check out my tallow soap recipe, my tallow candle tutorial, and how to make the best french fries ever with tallow.
  • Another option is to save the fat that you drain from frying up hamburger and sausage. Store it in the freezer until you have enough to make this recipe. A little bit of bacon grease is fine, but I would avoid using large amounts because of the nitrates and sodium it contains.
 

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