This month, I'm going to toss together several unrelated items that I've seen. None of these items warrants a whole article, but each offers some value.
Hay Buying Do's and Don'ts
When buying hay, make certain you obtain as much information as you can about its production and harvest management. DO ask if quality analysis information is available. If not, test hay for its nutritive content before feeding it. DO examine the hay to determine its stage of maturity at harvest. DO buy native grass hay that was harvested before July 15 to obtain higher protein levels. DON'T buy hay containing excessive weed content or objectionable types of weeds. DON'T purchase hay based on color or hay that is wet or moldy.
Avoid Creating Antibiotic Resistant "Bugs"
Antibiotic resistance and the creation of "super" bugs has been getting a lot of press lately. These concerns - fueled by the medical community and general public - have the potential to drastically alter what products producers and veterinarians have available to treat livestock. What can you do at the producer level to combat the problem? For starters, always follow these simple rules for the prudent use of antibiotics when treating any animal on your farm:
Get a good diagnosis before you treat.
Continue treatment for the full time required. If the animal looks better after only two doses, but the vet instructed you to give her three, you need to give her three doses.
Use an antibiotic sensitivity test to determine which drug will work best for the problem you are treating.
Don't use one antibiotic to treat all the problems on your farm. Instead use antibiotics taitored for the disease you are treating.
Before using any antibiotic, check with your veterinarian concerning any new guidelines or restrictions.
Goat Meat Chili
2 tablespoons vegetable oil
2 cups chopped onions
1 tablespoon ground oregano
2 tablespoons ground cumin
1 teaspoon garlic powder
1 tablespoon salt
3 pounds lean ground goat meat
1/2 cup plus 2 tablespoons chili powder
1/2 cup flour
8 cups boiling water
In a heavy pot, saute the onions in the cooking oil. Add the oregano, cumin, garlic powder, and salt. Stir and saute until the onions are almost clear. Add the ground meat; cook and stir until crumbly and almost gray. Add the chili powder and then the flour, stirring vigorously until thoroughly blended. Add the boiling water, bring the mixture to a boil, and simmer for a bit less than an hour. Seasonings, including cayenne pepper, may be adjusted to individual taste at this time. This recipe makes approximately 14 8-oz servings of chili. Do not add pinto beans to this chili. Serve the beans as a side dish.
