are some questions readers have asked Bill and his answers.
Pork Side/Uncured Bacon
Before I begin please excuse my ignorance. This past week we purchased
a hog and had it butchered. It'll be ready in a week or so. When I gave
the cutting order I requested that the bacon be half cured and half not.
It seems those more familiar with this feel I made a major mistake. I noted
in your recipe for morels (I'm so addicted to those since moving to Indiana)
that you used fresh side and didn't dredge it in flour or do any a number
of things I've been told one has to do with this type of meat. Could you
please enlighten me on cooking with fresh side or point me in the right
direction? I can't seem to find anything on cooking with fresh side (aside
from 14th century recipes). Any help would be appreciated. Thank you for
taking the time to read this. -- Donnamarie
Hello, Donnamarie: Thanks for you interest in fresh side . . . fresh side
is bacon that has not been cured . . . I would have the butcher slice it
(about 1/8 . . . one-eighth inch) thick and freeze it in half-pound packages
(six to eight slices per package).
I use fresh side in many ways . . . actually, it can be prepared for
the table in any manner that would be good for pork chops or other cuts
I like fresh side fried . . . starting with a little olive oil in the
skillet . . . whether to dredge in flour or some mix flour, cornmeal and
finely rolled crackers (the Keebler "Club" cracker . . . green box with
some yellow . . . is the official cracker of my kitchen and this website)
. . . I find my mix for mushrooms flour/cracker meal 50-50 very good for
all dredgings, including fried fish . . . or even a dusting before baked
fish is browned under the broiler . . . just plain cracker meal is good
for that, too.
I also like to get fresh side started cooking on both sides . . . then
dredge it in my mushroom mix to brown.
I also use fresh side in creek
bank taters (baked in a casserole dish, or broiled in a foil package
over a grill).
Actually, I would not hesitate to use fresh side any way I would cook
any other pork cut . . . I think it is important, however, to have it sliced
a bit thicker than bacon and cook it pretty well done . . . when I am frying
it, I stand at the stove and turn the side often.
Good luck with your fresh side . . . perhaps you can teach your butcher
a trick or two . . . Incidentally, slicing tenderloin 1/8 or 1/4 inch thick
renders it eligible for the same treatment. --Bayou Bill
I really enjoy your web site and I was wondering if you know if it would
be possible to can catfish filets. We have 13 gallons of it and would like
to can some to try and make "catfish cakes." Any advice you could
lend would be very helpful. Thank you. --Ken, Perry County, Indiana
Hello, Ken: Thanks for your kind words on my web page . . . great hearing
from you . . . on canning catfish filets, I would say go at it . . . I
have never canned catfish, but I can see no reason that it would not work.
I certainly would can some of your fish, but freezing would probably
be better for most of it . . . I think it is a good idea to go slowly on
such matters . . . to see how it works . . . trial and error is hard to
If you have freezer space available, I would dredge the cat filets in
a 50-50 mix of finely ground crackers and flour--then freeze them individually
on cookie sheets . . . when the filets are frozen solid, place them in
freezer bags and wrap the bags (as airtight as possible) in two or three
thicknesses of newspaper . . . Channel cats are pretty oily so I would
use them before the oils have a chance to turn rancid.
Frozen cat filets can be deep fried or pan fried to a golden brown .
. . put them on the fire as they start to thaw . . . further dredging at
that time might be a good thing, too.
You would, of course, want to sprinkle the fish with salt and pepper
before cooking. --Bayou Bill
Wild Turkey and
Can you direct me to a web site dealing with our state records for Wild
The 1-buck rule discriminates against bowhunters. We will not see an
increase in antler size through this law [like the salespitch promised].
Until the DNR gets serious about antler size as a determination of legality;
Indiana will continue to be a joke amongst our neighbor states.
Thanks for your interest in wild turkey and deer.
As for the wild turkey records, Steve Backs, wild turkey biologist for
the Division of Fish and Wildlife, says this kind of records are not kept
for several reasons, probably the most important being that record books
tend to spawn fraud. This is not to say that all wild turkey hunters are
evil. What it does mean is that it is as easy to stuff weights in a dead
wild turkey as it has been to stuff them in bass and other fish for which
records are kept.
Incidentally, Backs can recall some wild turkeys in the past weighing
in at 29 pounds, perhaps even a 30-pounder or two. But he keeps no records.
He says, however, that the National Wild Turkey Federation may have some
records which probably can be found on that organization's website: http://www.nwtf.org/all_about_turkeys/records.html
As for the one-buck regulation: Of course it is stupid, if you are thinking
in terms of creating bigger racks on deer or more of them. But that should
come as a surprise to nobody.
Biologists of the DFW pointed out that it would not work before the
concept was put before the public. Whether or not their membership concurred
I do not know, but the Indiana Deer Hunters Association and its brethren
organization (the Indiana Bowhunters Association) pressured the DFW to
make the change.
There has been a backlash of some magnitude from deer hunters since
the first year of the one-buck rule. Still, some deer hunters seem to feel
that we should live with it for another four years (the regulation is grand
fathered for five seasons) to see what happens.
As some of my contacts see it (while I have been a big believer in workings
of the DFW for many years, I tend to agree), the crux of the situation
lies in the fact that wishy-washy big dogs in the DFW are not prepared
to do their jobs, preferring instead to allow pressure groups to manage
our wildlife and natural resources. If biologists of the DFW were convinced
that the one-buck regulation would not achieve the intended goal,
it should never have been implemented. One of my recent columns touched
on that aspect of wildlife management. And not so strangely, that column
probably sounded like a broken record.
However, there is another side of the coin. Unfortunately, rank-and
file outdoors people (including the fair sex) are not willing to stand
up for their rights, including attending public meetings at which the DFW
and its daddy (the Department of Natural Resources) ask the public for
As result, wildlife and natural resources are managed to comply
with the wishes of the few who do stand to be counted.
A case in point . . . Last Tuesday (June 3) input meetings for
proposed new regulations were conducted at five sites. At the five sites
a total of 149 of some half a million license-toting Hoosiers showed up
to speak their pieces. That translates into an average of 29.8 interested
parties at each site . . . hardly mass participation.
This, of course, according to some folks who talk to me occasionally,
gives the DFW brass a license to do what they had intended to do
before the meetings were scheduled.--Bayou Bill
What Could I Substitute
For Snipe Or Woodcock In A Casserole Recipe?
Hello! A friend in Ireland gave me a casserole recipe that calls for Snipe
or Woodcock. I would like to try the recipe and need to know what is similar
to Snipe or Woodcock and available in the United States? Thank you
and I will be looking forward to hearing from you. --Viki
Viki: Thanks much for your interest in what I call the "wet birds" and
their qualities as food. I have hunted both snipe and woodcock in the past--usually
incidentally while hunting grouse, ducks or squirrels (in the fall). I
also have prepared both snipe and woodcock for the table . . . but I think
a hockey puck might be better table fare. This is not to say, however,
that I do not see both birds as great facets of the big outdoor picture
. . .
I think the stigma I attach to woodcock and snipe is derived from the
fact that they are insect/worm feeders, as opposed to the grain/seed feeders
such as quail and other species of upland birds. They also are very dark
I think the closest thing to snipe and woodcock--at least so far as
meat texture and taste is concerned--might be the pigeon which is not protected
by law and may be taken throughout the year (very difficult targets on
the wing). The young, squab, might be even better if you can get them.
Other birds that offer flesh that is similar to woodcock and snipe, would
be mourning dove (the open season in Indiana usually opens Sept. 1), or
guinea fowl (I can tell you where to purchase this bird), or even dark
meat (say drumsticks) of turkey or chicken. Actually, I think the chicken
and turkey drumsticks would be far better, tastewise. Young guinea fowl
might be even better.
Indiana and most other states have open seasons on snipe and woodcock
in the fall. Since they are migratory birds, they are "managed" by the
U.S. Fish and Wildlife Service. Seasons are set by the states but must
conform to frameworks set up by the federal agency. --Bill Scifres
PS: I would like to see your recipe . . . and I might want to
try it . . .bb
Hello again, Viki: Aside from admitting that I have the head of a house
cat, I don't know how
I failed to mention coot as an alternative for your woodcock/snipe
recipe .. . Actually, although most folks look with jaundiced eye on coots,
I see them as Triple-A Prime on my table.
Coots feed heavily on aquatic weeds and that could make them a better
taste than the worm/insect eaters . . . But coot is quite good . . . look
for my piece, The Coot
As Table Fare, on this website. I usually bake them . . . which
I suspect your recipe may suggest. --Bayou Bill
What Can You Do
With Dried Mushrooms?
I would like to know what you can do with dried mushrooms after they are
done. Can they be coated with flour and used like fresh mushrooms somehow
or what? I guess after they are dried there is no way to soften them up
again, right? I have a lot of mushrooms found this year and would like
to know how to freeze them. I've tried with my usual flour mixture and
freezing them on a cookie sheet. If you could e-mail me with info on this
I'd appreciate it. --C.O.
Thanks for your interest in mushrooms . . . I am sending you a copy of
a column from March 28, 2001 . . .
if it does not answer your questions, just let me know and I will amplify
on any further questions you may have . . . if you check this column on
this website you also will find some pictures . . . --Bill Scifres
How Do You Field
Dress A Wild Turkey?
Bill, I am trying to find some instructions on how to field dress, or clean,
a wild turkey. I had hoped to find something similar to your instruction
on how to skin a squirrel. So far my search has yet to yield any instruction
While it may seem somewhat presumptive on my part,
when I do get my first turkey, I would like to know how to handle it. I
have found way too much info on how to call, scout, hunt, shoot, cook and
even photograph a wild turkey. Where can I find, or can you tell me, how
to take care of my bird once the hunt is over? Thank you. -- B.F.
Hello, B.F.: Thanks for your note on procedures for "cleaning" your turkey
of the future.
To be brutally honest, I have never dressed (or
undressed, as the case may be) a wild turkey. But I am confident that my
methods for processing other birds and ducks would do the job. Then,
to get firsthand information I called Phil Hawkins, Franklin, who is the
best outdoorsman I know (yours truly included), and an avid turkey hunter.
Phil was in Kentucky doing (of all things) a little
turkey hunting. His wife, Charlene, was home and since she does the cooking
(very well, I might add), she filled me in on Phil's procedures.
Charlene says Phil usually skins his birds, especially
if they are to be frozen. The birds are skinned, Charlene says, because
skin on frozen birds tends to turn rancid with age. However, she says if
a bird is to be cooked before being frozen, Phil picks the bird which then
must "singed" to remove the little hair-like feathers and fuzz.
Singing a bird is accomplished by subjecting the
entire body to an open flame. (When I was a kid we did this over a piece
of newspaper (held in one hand like a torch while burning the remaining
fuzz off the picked bird).
However, I would think a wild turkey could be
immersed in boiling water to make the feathers easier to rub off with the
fingers, thumb and heel of the hand.
Incidentally, Charlene says the wings of the wild
turkey are of little value as food, and that the drumsticks are quite tough
(she cooks them separately).
If all, or part, of the bird is to be turned into
one of many kinds of trophies, it would be well before the hunt to seek
advice on processing from the taxidermist who will do the work.
Removing the entrails will best be accomplished
by a crosswise cut slightly forward of the anal opening on the belly after
the bird has been skinned or picked and singed. When entrails are removed,
the body cavity should be mopped out with paper towel, but it may also
be rinsed with cold running water and drained well. If there will be some
delay on getting the bird home, it probably should be kept on ice after
it is dressed. If air temperature is above 40 degrees, the bird (feathers
and all) should be kept as cool as possible. -- Bayou Bill
Will Wild Turkeys
Dear Bill: How are you doing? How's all the family? Everyone down here
is pretty good, except for me and my mushroom hunting. It seems that the
past three times I have been out to my favorite patches the wild
turkeys have been there before me. I don't know if they are eating them
or just scratching to be scratching. Whatever, they are doing, it
sure is discouraging to walk in and find your favorite patch tore all up.
I was wondering if you could give me a little information and share with
other readers and see if they are having the same problems.Will turkeys
eat them (the mushrooms)? -- JWC
Dear JWC (name withheld to avoid a rash of turkey hunters in my reader's
favorite mushroom patches) . . . When somebody asks me if deer will eat
morels, my stock answer is: I have never seen a deer in the woods with
a fry pan. That might be a fair appraisal of the same situation as it applieas
to wild turkeys . . . Steve Backs, the wild turkey biologist for
the Division of Fish and Wildlife, tells me that he has never seen reports
of mushrooms in the stomachs of wild turkey . . . Steve says, however,
that the scratching of wild turkeys could cause the forest floor
to be more dry and thus affect the growth of mushrooms . . . Steve also
says deer, cattle and squirrels will eat wild mushrooms . . . and this
more or less shoots my stock answer on deer . . . Incidentally,
on a few occasions while mushroom hunting I have found the "stumps" of
morels which would indicate that some wild critter is lopping them off,
or that some mushroom hunter (homo sapiens variety) has been so
careless as to fail to hide the stumps (a cardinal, though unwritten rule
of mushroom hunting) . . . One should never get so busy picking morels
that the stumps are left uncovered to broadcast the location of the patch
for those who follow. -- Bayou Bill
PS: Perhaps we should sneak out there before daylight
next Wednesday morning and see if we can somehow divert the attention of
the turkeys with our shotguns. Then look for the morels . . . bb
Interlake Recreation Area
We would like to know where this Interlake recreation area is located,
and how many miles of trails are available to off-road vehicles. Could
you please send me a map of this area? Thank you. --M.E.
P.S. Can we hunt mushrooms in this area?
Hello, M.E. Interlake Area is a relatively-new state recreation area. Maps
are not yet available, but aerial photographs are. To get a copy of the
aerial photo, or additional information on the area, call Nyla (317/232-4029)
or send her an e-mail (email@example.com).
You will be permitted to walk the area during the time it is closed
to horses and off-road vehicles (during the wild turkey season which opens
April 23). This would include mushroom hunting . . . But if you walk in
the area during the wild turkey season, you should wear brightly-colored
clothing to avoid the risk of being shot. --Bayou Bill
I was wondering if you had ever fished in the Ohio river for catfish, I
live near the Ohio and I have been looking for better baits if you could
help me on this, I would greatly appreciate it. Thanks. --Tyler
Thanks for your note, Tyler . . . I have fished the Ohio for catfish, but
not recently . . . However, an Ohio River catfish is much like any other
catfish whether you are fishing a lake or stream . . . Catfish like baits
that smell good (they may even smell bad to people) . . . Stink baits are
always good and there are many of these available at bait shops. I like
to make my own bait.
I think values of various baits change as the
seasons progress. At the moment, I would prefer a whole night crawler gobbed
up on a hook with barbs on the shank as well as the point. This makes it
possible to offer a nice chunk of bait. As the summer comes on there are
many other natural baits, including catalpa worms, minnows allowed to spoil
in the sun and mildly crushed (with blood and entrails showing), even hellgrammites
(the larval stage of the dobsonfly). When crayfish enter the first shed
stage (usually in early May) they are hard to beat as bait for many species,
including the cats. The soft craw is created by the crayfish outgrowing
its exterior skeleton and shedding it.
Rocky (Roscoe) Haulk, one of my boyhood angling
mentors at Crothersville, swore by cheese cubes which he made from the
old longhorn cheese (I think cheddar would be fine). Rock would cut the
cheese in cubes that were slightly longer than wide (about half an inch
wide and five-eights or three-quarters of an inch long) and place the cubes
in a clean mayonnaise jar with sealed top. The jar would be placed in water
that was near boiling and rotated until the cheese cubes appeared to be
starting to melt. At this point each cube was placed on a cookie sheet
and refrigerated. This made the cheese cubes a bit tougher and created
an oily film on their exteriors. Rock would use a No. 1 or 1/0 steel Eagle
Claw "baitholder" hook (barbs on the shank) and simply punch the cheese
cube onto the point of the hook and allow it to rest snugly against the
shank. The hook's point would be hidden in the cheese cube.
Rock tried saturating balls of cheese cloth with
melted cheese and many other methods of making cheese baits, but he liked
the cubes best. And I--having some fishing poles bent double by White River
channel cats--was inclined to agree.
In the late summer and fall, I find the big yellow
grasshopper hard to beat, but any adult insect might produce catfish and
numerous other species.
One must remember, of course, that dealing with
catfish is much like dealing with other wild things, and that one
of their chief characteristics is that they reserve the right to act uncharacteristically.
Thus, a chunk of hotdog, or a ball of moist rye bread or hotdog bun may
be just what a big cat was looking for. --Bill Scifres
Frozen Rainbow Trout
I have some Rainbow Trout I caught last year (2002) on opening day at Yellowwood
S.F. (Put & Take). They were on ice after I caught and cleaned them
on a Sat. A.M. and frozen the next day at home. They have been in the freezer
(0 deg. F) since then. This is my normal way of preserving them. (We have
a group that has gone to Yellowwood for Trout fishing for over 25 years-what
Anyway, I usually eat them within 6 months; and
they seem fine. In your valued opinion, do you think that they would still
be OK? Thanks for the help. –JM (Up the Creek in Hamilton County)
Hello, JM: Eatum! By all means, eatum!
Actually, I like to eat fish I catch and freeze
in a few weeks or months. However, on occasions, I have eaten my catch
more than a year after I cleaned the fish . . . The secret to preserving
fish for longer periods of time lies, simply, in avoiding freezer burn
which dehydrates the flesh. . . To protect fish (and everything else I
freeze), I freeze in plastic bags (removing as much air as possible) .
. . When my catch (or kill) is frozen, I wrap the plastic bag tightly in
two or three thicknesses of newspaper . . . If I detect any sign of freezer
burn when item is thawed, I let it soak in cold water for half an hour
Some of my friends freeze both fish and game (even
mushrooms) in containers of water. I do not pooh-pooh this manner of preserving
(I eat like a starved horse when they host me for din-din), but I still
like my method for the simple reason that it requires less freezer space.
Big, whole fish seem to hold frozen better than
small fish, but gobs of filets of smaller fish work out well. If I plan
to bake a whole fish (like the sheepshead I bring back from the ocean)
I leave the bones in and skin on.
I lost a small package of Spanish mackerel (skin
on, heads and entrails removed) in the freezer a year or so back, but fried
them when I found them more than a year later. They were great . . . I
tend to believe that fish frozen for longer periods of time smell a little
more like fish when I cook them, but I don't mind smelling fish when I
am eating fish.
Canning is a good alternative to frying (you will
find instructions on my recipe page, "Cleaning,
Preserving, and Cooking Suckers"). I have never believed canned anything
is as good as fresh, or even frozen. But it still is good. --Bayou Bill
how long will the bluegill keep after canning? Thanks.--Vic H.
Answer: Thanks Vic, for your
interest in canned bluegills .
. . I have kept them for more than a year, but that could be stretching
it a bit . . . If stored in a cool, dark place they should be great for
several months . . . I think it is important to drain the fish chunks well
before you pack them in the jars . . . a little onion is good, but
don't over salt them . . . Bayou Bill
Outdoors book is pleasurable reading. The Noblesville Library has a
copy, which I read half of the first night. It's easy to see you have a
love for nature. A few days after reading your book, I began searching
for Indiana outdoor websites and found yours. I enjoy eating persimmons
and had questions about the Indiana Banana. What is the tree's name, when
are they ripe, and are they sweet like a persimmon? --D.G.
Answer: Thanks very much
for your kind words about my book, Indiana
Outdoors, and for your interest in pawpaws and persimmons. You
may also like another of my books, Bayou Bill's
Best Stories, which still is in print at the IU Press (at Bloomington,
IN), and on the shelves of many Indiana libraries.
Thanks, too, for recognizing the fact that I love all things that live
on God's Great Earth.
The pawpaw "tree," (Asimina triloba) is more like a bush, seldom
getting larger than your wrist and 10 to 15 feet tall. However, I once
knew one tree that was a good five inches in diameter and 30 to 40 feet
tall. The pawpaw grows in groves as understory in hardwood forests. It
likes good moist soil and deep shade.
I know of at least two stands of pawpaw in Boone County, but my favorite
pawpaw groves are in Southern Indiana. It may be found from southern Canada
to the southern states, but seldom in the deep South. In Indiana central
and southern woodlands are better than those of the north, probably because
there are fewer large tracts of hardwood timber in the north.
If you will do "pawpaw" and "persimmon" searches on this web page you
will find numerous references to the two.
I am attaching two pictures that will help you find pawpaws. One is
a shot of a pawpaw grove, the other a closeup
of the leaves. There are other pictures of
pawpaws on this website.
Please let me know if I can offer additional help in your quest to find
pawpaws. --Bill Scifres
I grew up in Michigan having
persimmon pudding on special occasions. We always got our persimmons from
friends who lived in Ohio. I was always told "they aren't the ones you
can get in the store, they're wild." I know how to make it, but I don't
have any idea what these things look like or where to get them. They were
always in our freezer, skinned and maybe boiled?, maybe not, in pint containers.
My mother (keeper of all knowledge) has passed
away, and the friend we got them from doesn't know a source anymore and
is in her 90's. Her husband used to be the one to get them and prepare
them. Do you have any idea if there is a mail order (or web order?) source
for these things? I'd love to recreate this for my Dad the next time he
visits, and introduce it to my kids.
A persimmon lover in Idaho! -- JED
Hello, JED. What a noble thing
to do . . . reintroduce persimmon pudding to your father . . . and to your
family . . . I am sure they all will love it . . . my web page (www.bayoubill.com)
has several recipes for persimmon desserts, but in case you can't find
it, I am attaching some things to this message, and the next one to follow
. . . because I have much, much more to tell you about persimmons . . .
get in touch (phone would be best) with Dillman
Farm Store, 4955 West State Road 45, Bloomington, IN 47401 (I don't
know phone number, but you can get it from information) . . . if they are
out of pulp, I will send you a couple of pints . . . my recipe calls for
one pint . . . my recipe also is not real firm . . . you may want to cut
down on the milk or add a little flour . . . the persimmon roll recipe
is that of the Dillman Farm Store . . . the recipe for orange-brandy sauce
(the brandy is optional) is mine (I am doing a cook book now on fish, game
and natural foods) . . . the recipe for persimmon pudding on my web page
is my grandmother's, my mother's and now mine . . . look under wild recipes
on my web page. -- bill scifres
Cooking Wood Duck
I have a question, Bill. I was recently presented with a wood duck, which
my wife proceeded to bake. Unfortunately, the finished product was quite
tough and inedible. We called it the rubber duck, as even the dog wouldn't
eat it. I've heard that wood duck is one of the best for eating, but this
one wasn't. So my question (should we ever get another one) is: What is
the best way to cook a wood duck? Do you have a good recipe? Thanks. --
Hello, Marvin: Thank you for
your interest in wood duck cookery . . . My procedure (I consider it a
procedure more than a recipe) is rather long, so my web page manager has
put a longer version on my Recipe page.
In short, cooking a decent duck hinges on two
important aspects of cookery. First, it is important to get the feathers
and down off when cleaning the duck, and leave the skin on. The skin tends
to seal in natural moisture of the bird and that helps tenderize the meat.
Secondly, it is important to trap moisture from other ingredients in the
cooking process. This not only utilizes moisture in the bird, but that
of other ingredients as well, and the resulting steam makes a bird more
tender. This also is a taste booster.
This short version is intended to steer you to
the long version which I hope will be
of greater help. It could be tried on any duck--even a domestic bird--or
other small birds and animals that are cooked whole . . . Bayou Bill
I greatly appreciate your pages (http://bayoubill.com/archives.html).
I took my sons hunting today and my youngest got a squirrel. My last couple
of attempts at skinning have been less than satisfactory, so I figured
I'd search the net for information. I haven't read all of the articles,
but the one on skinning squirrels is just what I needed, with pictures.
. . Your pages are great, and I'll be bookmarking the site and sending
the link to friends. Now, how about some on how to FIND squirrels? -- Marc
Marc. Great to hear from you . . . glad my stuff can be of help . . . I
faced the same situation when I killed my first squirrel at the age of
8 . . . had to wait until my dad got home, and the first thing he told
me was that if I was going to hunt, I needed to know how to skin squirrels
. . . so he taught me then and there . . . been using his method ever since,
almost 70 years . . . I killed 85 squirrels the summer I was 12 . . .
The critical cut is when you are starting at the tail . . . be careful
not to cut off the tail . . . if you do that, you will have to start at
the middle of the back with a crosswise cut just through the skin, then
work the skin off in both directions . . . this is clumsy and gets a lot
of hair on the meat (even if you are careful) . . .
I made a pot of squirrel dumplings last week . . . very good . . . look
for my dumpling recipe in the
cooking page . . . it is my grandmother's recipe . . . rolled out
dumplings, rather than drop dumplings . . . Another squirrel story tells
about steaming squirrel
after it is fried . . . it may be one of my weekly columns . . .
Thanks again . . . yell if
I can be of further help . . . bill scifres
was just on your web page that gave instructions on making sassafras tea.
Any idea where one could obtain/find sassafras roots? -- Angela
Angela. Thanks for your interest in sassafras roots . . .
I don't know where you live . . . but if you are near Southern Indiana,
a good place to look would be the health food stores in Nashville (Ind.)
. . . you probably could find some roots there . . . my supply is exhausted
(I did not dig any new roots last winter), but that is something you may
want to put on your agenda for later this winter (late January or February)
when the sap still is in the roots . . . I have heard that the twigs of
sassafras also willl make a pretty good tea . . . I haven't seen twigs
used since I was a little kid in Southern Indiana . . . I know a sas patch
near my home and probably can get you some twigs . . . Some health food
stores have it in powder, chips or even a liquid . . . your grocery could
order it . . . It is pretty good stuff . . . especially in the winter,
sweetened with honey . . . . Let me know where to send the twigs . . .
Hi, would you know if there is anywhere I can purchase some
paw paw pulp? It doesn't grow in MN. My mom and dad grew up in Indiana
and spoke often of paw paws, so I would like to try it. -- Mike
Hello, Mike. Thanks for your e-mail and your interest in
paw-paw pulp . . . I don't know of anyone who has paw-paw pulp for sale,
but will do some checking and let you know what I find . . . There is one
place at Bloomington (Ind.) that sells persimmon pulp (of which I have
plenty), but don't know about paw-paw pulp. . . I don't have any myself
. . . It was a bad year for paw-paws . . . the drought hurt them some,
but my patches still produced some fruit (not as much as usual) . . . However
the drought also cut something else that was a food source for raccoons
(I don't know what that was) . . . the 'coons fed heavily on paw-paws in
September and early October . . . as a result, we lost not only the fruit,
but many limbs were broken off by 'coons (much heavier than squirrels)
. . . I don't think this will impact adversely in the coming growing season,
but it could . . . the paw-paw "tree" is a pulpy, soft wood and not very
durable . . . if I find pulp I will let you know . . . bill scifres
Hoosier Record Buck Program
read your articles in The Daily Clintonian weekly. I find them very
informative about our surroundings with nature. The question that I have
is about the Hoosier Record Buck Program. Does it still exist? The last
information that I read was in Indiana Game & Fish magazine.
It stated that the IDHA ( Indiana Deer Hunters' Association) had taken
it over. John Bogucki, a member, was in charge of the HRBP. I would like
to locate the organization can you help me? I would like to thank you in
advance for whatever information you can help with, and keep the enjoyable
articles coming. -- Roy
for your e-mail, Roy, and your interest in HRBP and the outdoors in general
. . . You can call John Bogoki at 219 (that may have changed) 656-4271.
His address 66603 Pine Road, North Liberty, IN 46554.
I think the last edition of the record book came out for 1999-2000 .
. . so they may be working on another edition now . . . bill scifres
Indiana Deer Hunters' Association
I am looking for a contact with the IDHA. I would like to
have a phone # or e-mail address to contact the organization. Thanks. --
Thanks, Scot, for your interest in the IDHA . . . Joe Bacon
(Indianapolis) is president of the IDHA. You can call him at 317/783-4721
. . . bill scifres
Questions & Answers