Custom Search



Ewes & Baby Lambs

----- Original Message ----- 
From: "Dorothy" 
To: phaedrus
Sent: Thursday, May 13, 2004 9:17 PM
Subject: ewes and newborn twin lambs

We have this one ewe who gave birth yesterday to twins. She has accepted one
and rejects the other. We have been bottle feeding the rejected lamb. We
still have all three together and today we took some of the accepted lamb's
bowel movement and wiped it on the other lamb and she still will not accept
it but she has slowed down on butting it around.
Do you have any suggestions? We have heard of pouring salt water on the
rejected lamb and she would lick it off and then accept it, but we did not
try it yet  and we also heard to put talc powder on the ewe's nose and then
on the babies.
Have not tried that. We could put her in a stanchion.
Thank you .

Hi Dorothy,

It looks like the most important thing is to get the ewe's milk into the rejected lamb until the point where the ewe smells her own milk when she smells the lamb's anus. You could try dabbing some of her milk onto the lamb's anus. You may have to restrain the ewe to let the rejected lamb nurse for a while.

See these sites for more info:


Lambing 2


Onion Syrup

----- Original Message ----- 
From: 2
To: phaedrus
Sent: Friday, May 14, 2004 9:07 AM
Subject: Onion syrup recipe

> I am looking for an Onion syrup recipe that was formulated by Mrs. Adelia
> Frye some years ago---it is specifically for coughs, etc. THANKS.

Hello ___?

Please give your first name when making requests.

I could not find anything that mentioned Mrs. Frye, but onion syrup for colds was easy. See below.


Onion Syrup

3-medium onions, peeled and cut up a little water in bottom of sauce pan ,
may need to add more as it cooks
and honey or molasses to sweeten.

You put onions in the sauce pan with a bit of water just about an inch of
water in bottom of pan and then slowly cook the onions you keep them cooking
til they are cooked down to almost a liquid state keep an eye on the water
amount, so that the onions do not burn to bottom of pan, when it is soft
enough til almost that liquid  state then you add your honey  or molasses
to sweeten . Then sip the drink down , you do this repeatedly but it must be
warm to drink it.

This recipe has been used for generations for colds and flu.

Soda Bread

----- Original Message ----- 
From: "Bette"
To: phaedrus
Sent: Friday, May 14, 2004 5:44 PM
Subject: Soda Bread

>   this is Bette...would you have an old receipe for soda bread...if so
> would you share grandmother used to make a bread that was
> delicious called soda bread...thanks for your time

Hello Bette,

Like these?


Old-Fashioned  Soda  Bread

 Ingredients : 
 2 c. whole wheat flour
 2 c. all-purpose flour
 1 tsp. baking powder
 1 1/3 tsp. baking soda
 2 tbsp. granulated sugar
 Dash salt
 1 pt. plain yogurt or buttermilk

 Preparation : 
   1. In a bowl, combine wheat flour and all-purpose flour.  2.  Add
 baking powder, baking soda, sugar and salt.  3.  Add yogurt or
 buttermilk.  Mix and knead until a soft dough forms. It should still
 feel wet.  4.  Turn onto lightly floured surface and knead a few
 times, just until dough sticks together.  5.  Form into a round
 loaf.  6.  With floured knife, make some slits on the top of the
 loaf.  7.  Place on a lightly greased baking sheet.  8.  Bake at 375
 to 400 degrees F. for about 20 minutes or until bread is golden
 brown and the inside is cooked.  Serve immediately with butter
 and/or jam or cheese.  
Irish  Soda  Bread

 Ingredients : 
 4 c. flour
 1 tsp. baking soda
 3 1/2 tsp. baking powder
 3/4 tsp. salt
 1 1/2 tbsp. sugar
 2 tbsp. butter
 3/4 c. raisins
 1 3/4 c. buttermilk

 Preparation : 
    Sift flour.  Add baking soda, powder and sugar.  Add butter to
 dry ingredients until crumbly.  Add raisins.  If you want, you can
 add orange and lemon peel or cut up dry mixed fruit.  Add 1 3/4 cups
 of buttermilk.  Knead mixture on floured board - several times. 
 Bake at 350 degrees for 1/2 hour or until done.
 Old  Fashioned  Soda  Bread

 Ingredients : 
 3 c. all purpose flour
 1 c. potato flakes
 3 tsp. sugar
 1 tsp. baking powder
 1 tsp. salt
 1/2 tsp. baking soda
 1/3 c. butter, softened
 1 1/2 c. raisins
 1 tsp. caraway seeds
 2 eggs
 1 c. buttermilk or sour milk

 Preparation : 
    Combine flour, potato flakes, sugar, baking powder, salt and soda
 in large bowl. Cut in butter until mixture resembles coarse crumbs. 
 Stir in raisins and caraway seeds.  In separate bowl, beat eggs
 slightly.  Combine eggs with buttermilk and add to flour mixture. 
 Stir until just moistened.  Knead 10 strokes on flour surface.  Bake
 in 350 degree oven for 45 to 50 minutes. 
 Quick  Irish  Soda  Bread

 Ingredients : 
 2 c. sifted all-purpose flour
 1 1/2 tsp. double acting baking powder
 1/2 tsp. baking soda
 1 tbsp. sugar
 1/4 c. chilled shortening
 1/2 - 1 c. raisins/currants
 2 tsp. caraway seeds
 1 egg, beaten
 2/3 c. buttermilk

 Preparation : 
   Combine dry ingredients.  Cut the chilled shortening into the
 flour mixture with a fork, until the mixture has the consistency of
 coarse cornmeal.  Stir in raisins and caraway seeds.  Mix together
 egg and buttermilk.  Add to dry ingredients and stir well.  Knead
 briefly and place in a greased 8 inch round pan.  Press down so
 dough will fill the pan.  Cut a bold cross over the top so bread
 will not crack.  Brush top with milk.  Bake at 375 for 40 minutes.   

Boston Bread

----- Original Message ----- 
From: Bobby
To: phaedrus
Sent: Saturday, May 15, 2004 5:36 PM
Subject: Boston Bread

> Hi,
> I am looking for a receipe for Boston Bread, which is more like a cake. I
> know they use a pressure cooker but cannot find any recipes. They also
have dates
> in them I think.
> Thanks Bobby

Hello Bobby,

Well, some recipes call for it to be baked instead of cooked in a pressure cooker. See below for both kinds.


Boston  Brown  Bread

 Ingredients :
 2 c. seedless raisins
 2 c. water
 1 c. granulated sugar
 2 eggs
 1/2 tsp. salt
 1 c. whole English walnuts
 2 tbsp. butter or oleo
 2 1/2 c. flour
 3 tsp. baking soda

 Preparation :
   Cooking Time:  45 minutes  Bring raisins and water to a boil and
 then simmer 5 minutes.  Cool.  Mix above ingredients as for a cake,
 except add cooled raisins in water and nuts last.  Bake at 350
 degrees for 45 minutes.  I usually bake my batter in 6 - 7 soup cans
 or five #2 cans that have been greased (it is not necessary to flour
 the cans).  Fill cans 2/3 full of batter.  The cans give the bread
 an unique round shape.  After taking cans from oven, leave bread in
 the cans to cool.
Boston  Brown  Bread

 Ingredients :
 3 c. graham or rye flour
 1 c. white flour
 2 c. brown sugar
 2 c. sour milk or buttermilk
 1 tsp. soda
 1 tsp. baking powder
 Pinch of salt

 Preparation :
   Mix dry ingredients together.  Add soda to milk, then mix into dry
 combination.  Add pinch of salt.  Put into greased 1 pound coffee
 cans, 3 cans are needed.  Each can will be 1/2 full.  Cover and bake
 1 1/2 hours in 325 to 350 degrees.
 Boston  Brown  Bread

 Ingredients :
 1 c. cornmeal
 1 c. whole wheat flour
 1 c. rye flour
 2 tsp. baking powder
 1 tsp. salt
 2 c. buttermilk
 2/3 c. molasses
 2 tbsp. oil

 Preparation :
    Sift dry ingredients together; add milk, molasses and oil.  Pour
 into coffee cans or metal baking powder cans.  Steam for 3 hours or
 pressure cook at 5 pounds for 2 hours.  Dates or raisins may be
 Boston  Brown  Bread

 Ingredients :
 1/2 c. whole wheat flour
 1/2 c. rye flour
 1/2 c. cornmeal
 3/4 tsp. baking soda
 3/4 tsp. salt
 6 tbsp. molasses
 1 c. sour milk or buttermilk
 1/3 c. raisins

 Preparation :
    Combine dry ingredients.  Stir in milk and molasses - add
 raisins, mix well. Fill two 1 pint greased molds 2/3 full; cover
 with 2 thicknesses of waxed paper and fasten with string.  Add 2
 cups of boiling water in cooker.  Place molds on rack.  Cover cooker
 and steam 15 minutes without pressure.  Then cook under 15 pounds
 pressure 30 minutes.  Reduce pressure with cool water. Remove cover,
 run spatula between bread and mold to loosen, invert on cake rack.
 Serve hot or cold.

Wine Substitute

----- Original Message ----- 
From: silvia
To: phaedrus
Sent: Saturday, May 15, 2004 2:30 AM
Subject: madeira non alcoholic substitute

i want to make the sauce of the entrecote de paris but we live in kuwait and
we have no alcohol here. is there is any substitute non alcoholic for the
madeira. and the wiskey sauce can i make it with a non alcolholic sauce to
get the same taste.

i appreciate your reply

thank you


Hello Silvia,

I have not tried any of these substitutes, but they are supposed to work. See below.


Madeira Wine: an equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of vanilla extract

Rum or Brandy (2 tablespoons): 1/2 to 1 teaspoon rum or brandy extract or 2 tablespoons water, white grape juice or apple juice

Whiskey (2 tablespoons): 1 to 2 teaspoons vanilla extract

Sherry (2 tablespoons): 1 to 2 teaspoons vanilla extract or 2 tablespoons orange or pineapple juice

Port, sweet sherry, rum, brandy or fruit-flavored liqueur (1/4 cup): Equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract

White wine (1/4 cup or more): Equal measure of white grape juice, chicken broth, vegetable broth, clam juice or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness. (Consider the recipe and which of these would taste better with it).

Red wine (1/4 cup or more): Equal measure of red grape juice, cranberry juice, apple cider, chicken broth, beef broth, vegetable broth, clam juice, flavored vinegar or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness. (Consider the recipe and which of these would taste better with it).



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus