DOCSLIB.ORG

2021/2022 Edition

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2021/2022 Edition 2021/2022 EDITION ~ Wholesale Catalog ~ Celebrating over 100 years manufacturing bulk and packaged chocolates Order Email: [email protected] Tel:1.800.721.2731 Ext: 602 • 509.624.1969 Order Desk: Mon-Fri 9:00am-5:00pm 24 Hour Fax: 1.855.658.0202 • Terms Found on Back Page RILEY’S DUO ALL PACKAGES HAVE 2 PIECES 1 T FOR GREA IMPULSE ! BUYERS 2 3 4 • WE ARE NOT ABLE TO SPLIT CASES PHOTO ITEM # 6 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE 1 W1250 3 TIER DISPLAY WITH YOUR CHOICE OF 3 CASES OF RILEY’S DUO 1 152.99 N/A 2 W1201 1.3 OZ MILK CHOCOLATE SEA SALT CaraMELS 27 47.25 1.75 * W1202 1.3 OZ DARK CHOCOLATE SEA SALT CARAMELS 27 47.25 1.75 * W1203 1.2 OZ VANILLA PAN CARAMELS - NO CHOCOLATE 27 47.25 1.75 * W1204 1.3 OZ MILK CHOCOLATE PEANUT BUTTER SMOOTHIE 27 47.25 1.75 * W1205 1.3 OZ MILK CHOC. SEA SALT PEANUT BUTTER SMOOTHIE 27 47.25 1.75 3 W1206 1.0 OZ MILK CHOCOLATE HUCKLEBERRY CREAMS 27 47.25 1.75 * W1207 1.3 OZ MILK CHOCOLATE HUCKLEBERRY CARAMELS 27 47.25 1.75 * W1208 1.3 OZ MILK CHOCOLATE VANILLA CARAMELS 27 47.25 1.75 * W1209 1.3 OZ DARK CHOCOLATE VANILLA CARAMELS 27 47.25 1.75 * W1210 1.2 OZ DARK CHOCOLATE COFFEE CRUNCH 27 47.25 1.75 4 W1212 1.0 OZ MILK CHOCOLATE MOUSSE MINI TRUFFLE 27 49.95 1.85 * W1213 1.0 OZ BITTERSWEET CREAM WITH SEA SALT MINI TRUFFLE 27 49.95 1.85 Pg 1 MINTS 5 6 DISPLAY BOX INCLUDED PER CASE ORDERED 7 PHOTO ITEM # 9 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE 5 W2609A 3 OZ PASTEL MINT TUBE BOX - ASSORTED COLORS 24 66.00 2.75 6 W26093G 3 OZ WHITE GREEN WHITE MINT TUBE BOX 24 66.00 2.75 7 W2608A 3 OZ CHOCOLATE & GREEN DINNER MINT TUBE BOX 24 66.00 2.75 INDIVIDUALLY WRAPPED MINTS 8 12 9 12” PHOTO ITEM # 6 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE 1 W1250 3TIER DISPLAY W ITH YOUR CHOICE OF 3 CASES OF RILEY’S DUO 1 152.99 N/A 2 W1201 1.3 OZ MILKCHOCOLATESEASALTCaraMELS 27 47.25 1.75 * W1202 1.3 OZ DARK CHOCOLATE SEA SALT CARAMELS 27 47.25 1.75 13 * W1203 1.2 OZ VANILLA PAN CARAMELS - NO CHOCOLATE 27 47.25 1.75 10 6” 11 * W1204 1.3 OZ MILK CHOCOLATE PEANUT BUTTER SMOOTHIE 27 47.25 1.75 PHOTO * W1205 1.3 OZ MILK CHOC. SEA SALT PEANUT BUTTER SMOOTHIE 27 47.25 1.75 ITEM # 9 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE 3 W1206 1.0 OZ MILK CHOCOLATE HUCKLEBERRY CREAMS 27 47.25 1.75 8 W2501 4 OZ WHITE GREEN WHITE MINT TOTE 12 42.00 3.50 * W1207 1.3 OZ MILK CHOCOLATE HUCKLEBERRY CARAMELS 27 47.25 1.75 9 W2503 4 OZ CHOCOLATE & GREEN MINT TOTE 12 42.00 3.50 * W1208 1.3 OZ MILK CHOCOLATE VANILLA CARAMELS 27 47.25 1.75 10 W2505 1.5 LB WHITE GREEN WHITE MINT TUB (APPROX. 100 PCS) 1 17.00 APPROX 0.17 EA * W1209 1.3 OZ DARK CHOCOLATE VANILLA CARAMELS 27 47.25 1.75 11 W2507 1.5 LB CHOCOLATE & GREEN MINT TUB (APPROX. 100 PCS) 1 17.00 APPROX 0.17 EA * W1210 1.2 OZ DARK CHOCOLATE COFFEE CRUNCH 27 47.25 1.75 12 W2516 1.5 LB WHITE MINT TUB- THANK YOU wrap (apprOX. 100 PCS) 1 17.00 APPROX 0.17 EA 4 W1212 1.0 OZ MILK CHOCOLATE MOUSSE MINI TRUFFLE 27 49.95 1.85 * W2509 WHITE GREEN WHITE COUNTERTOP MINT BOX WITH A REFILL (APPROX. 400 PCS) 1 68.00 APPROX 0.17 EA * W1213 1.0 OZ BITTERSWEET CREAM WITH SEA SALT MINI TRUFFLE 27 49.95 1.85 13 W2511 CHOCOLATE & GREEN COUNTERTOP MINT BOX WITH A REFILL (APPROX. 400 PCS) 1 68.00 APPROX 0.17 EA Pg 2 DULCE DE LECHE CARAMELS & FUDGE CUBES ORIGINAL 1913 RECIPE 14 15 •DISPLAY BOX INCLUDED PER CASE ORDERED. PHOTO ITEM # DULCE DE LECHE CARAMELS • 9 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE * W4001 DULCE DE LECHE CaraMEL: CHOCOLATE & VANILLA 2.25 OZ 36 63.00 1.75 * W4002 DULCE DE LECHE CaraMEL: VANILLA 2.25 OZ 36 63.00 1.75 * W4003 DULCE DE LECHE CARAMEL: SEA SALT VANILLA 2.25 OZ 36 63.00 1.75 14 W4006 DULCE DE LECHE CARAMEL: HUCKLEBERRY VANILLA 2.25 OZ 36 63.00 1.75 * W4007 DULCE DE LECHE CARAMEL: BOURBON PECAN 2.25 OZ 36 63.00 1.75 * W4011 DULCE DE LECHE CARAMEL: CARAMEL APPLE 2.25 OZ 36 63.00 1.75 * W4013 DULCE DE LECHE CARAMEL: BUTTERSCOTCH 2.25 OZ 36 63.00 1.75 * W4016 DULCE DE LECHE CARAMEL: KAHLUA COFFEE 2.25 OZ 36 63.00 1.75 SEasonaL FLAVORS - AVAILABLE AUG 15th-DEC 31st * W4015 D--ULCE------- DE L--ECHE-- --Cara--------MEL: BUTTE-------R RUM----- 2.25---- OZ OUT OF S36TOCK 63.00 1.75 * W4017 DULCE DE LECHE CARAMEL: PUMPKIN SPICE 2.25 OZ 36 63.00 1.75 * W4018 DULCE DE LECHE CaraMEL: CHOCOLATE & PEppERMINT 2.25 OZ 36 63.00 1.75 PHOTO ITEM # FUDGE • 4 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE * W4025 PLAIN CHOCOLATE FUDGE 2.25 OZ 36 55.80 1.55 15 W4028 PEANUT BUTTER & CHOCOLATE FUDGE 2.25 OZ 36 55.80 1.55 * RACK3TIER 3 TIER RACK FOR RILEY’S OR CARAMEL/FUDGE 1 N/A 15.00 • WE ARE NOT ABLE TO SPLIT CASES INDIVIDUALLY WRAPPED DULCE DE LECHE CARAMELS BITES Our Dulce De Leche Caramels comes from our original vanilla pan caramel recipe from our founder Terrence J. Riley in 1913. This recipe caramelizes the milk instead of caramelizing the sugar. It takes about three times as long to cook, however the finished product is worth the wait! Called a pan caramel because it used to be poured into a pan and cut. It holds it’s shape once cut unlike traditional caramel that tends to fall. 16 17 PHOTO ITEM # 9 MONTH SHELF LIFE CASE/PACK PRICE/ IND. PRICE CASE * W4102 DULCE DE LECHE CaraMEL: VANILLA GIFT PACKAGE 4 OZ 12 45.00 3.75 * W4104 DULCE DE LECHE CaraMEL: SEA SALT VANILLA GIFT paCKAGE 4 OZ 12 45.00 3.75 16 W4100 DULCE DE LECHE CARAMEL: BOURBON PECAN GIFT paCKAGE 4 OZ 12 45.00 3.75 * W4112 DULCE DE LECHE CARAMEL: VANILLA TUB 2.5LB (APPROX 120 PCS) 1 30.00 APPROX 0.25 EA 17 W4114 DULCE DE LECHE CARAMEL: SEA SALT VANILLA TUB 2.5LB (APPROX 120 PCS) 1 30.00 APPROX 0.25 EA * W4110 DULCE DE LECHE CARAMEL: BOURBON PECAN TUB 2.5LB (APPROX 120 PCS) 1 30.00 APPROX 0.25 EA Pg 3 CANDY BARS • DISPLAY BOX INCLUDED PER CASE ORDERED. 22 23 24 25 12 PER CASE 18 19 20 21 BIGFOOT STORY ON THE BACK OF EACH BAR. PHOTO ITEM # 12 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE City & State Bars * W3140 3 OZ SOLID MILK CHOC. ALASKA BAR/FULL COLOR 12 23.88 1.99 * W3161 3 OZ SOLID MILK CHOC. SEATTLE Bar/HISTORICAL 12 23.88 1.99 * W3151 3 OZ SOLID MARIONBERRY MILK CHOCOLATE BAR 12 26.40 2.20 * W3150 3 OZ SOLID MILK CHOC. OREGON BAR/FULL COLOR 12 23.88 1.99 * W3152 3 OZ SOLID MILK CHOC. PORTLAND BAR/FULL COLOR 12 23.88 1.99 * W3162 3 OZ SOLID MILK CHOC. SEATTLE Bar/FULL COLOR 12 23.88 1.99 * W3163 3 OZ SOLID MILK CHOC. SPOKANE BAR/FULL COLOR 12 23.88 1.99 * W3160 3 OZ SOLID DARK CHOC. WA BAR/FULL COLOR 12 23.88 1.99 * W3168 3 OZ SOLID MILK CHOC. WA BAR/FULL COLOR 12 23.88 1.99 Bigfoot Family Bars 18 W3034 3 OZ SOLID HUCKLEBERRY MILK CHOC. BIGFOOT BABY BAR 12 26.40 2.20 19 W3035 3 OZ SOLID DARK CHOC. BIGFOOT MA BAR 12 26.40 2.20 20 W3036 3 OZ SOLID MILK CHOC. BIGFOOT PA BAR 12 26.40 2.20 Salted Bars 22 W3028 3 OZ MADAGASCAR VANILLA SEA SALT MILK CHOCOLATE BAR 12 26.40 2.20 * W3029 3 OZ RASPBERRY CHIPOTLE SEA SALT DARK CHOCOLATE BAR 12 26.40 2.20 23 W3027 3 OZ SMOKED BACON CHIPOTLE SEA SALT MILK CHOCOLATE 12 26.40 2.20 Spokandy Traditional Bars * W3010 3 OZ SOLID DARK CHOCOLATE BAR 12 23.88 1.99 24 W3011 3 OZ SOLID DARK MINTED CHOCOLATE BAR 12 23.88 1.99 25 W3014 3 OZ SOLID HUCKLEBERRY MILK CHOCOLATE BAR 12 26.40 2.20 * W3012 3 OZ SOLID MILK CHOCOLATE BAR 12 23.88 1.99 * W3013 3 OZ SOLID 70% DARK CHOCOLATE BAR 12 30.00 2.50 21 W3015 3OZ BIRTHdaY CAKE BATTER WHITE CHOCOLATE Bar W/SprINKLES 12 26.40 2.20 Pg 4 TRADITIONAL PACKAGES 26 27 • ASSORTMENT MAY VARY • PHOTO IS A SAMPLE OF CONTENTS • WE ARE NOT ABLE TO SPLIT CASES PHOTO ITEM # 6 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND. PRICE 26 W2616 8 OZ PREMIUM SELECTION CHOCOLATES 12 95.88 7.99 * W2617 8 OZ SOFT CENTER SELECTION CHOCOLATES 12 95.88 7.99 * W2617O 8 OZ NUT & CHEW SELECTION CHOCOLATES 12 95.88 7.99 27 W2623 16 OZ PREMIUM SELECTION CHOCOLATES 6 95.94 15.99 * W2624 16 OZ SOFT CENTER SELECTION CHOCOLATES 6 95.94 15.99 * W2625 16 OZ NUT & CHEW SELECTION CHOCOLATES 6 95.94 15.99 TOTES 28 29 30 PHOTO ITEM # 6 MONTH SHELF LIFE CASE/PACK PRICE/CASE IND.PRICE * W2619T 6 OZ MILK CHOC.
Load more

Recommended publications
  • Some Aspects of Moose Domestication (Alces Alces L.) in Russia by T
    Global Journal of Science Frontier Research: D Agriculture and Veterinary Volume 19 Issue 5 Version 1.0 Year 2019 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4626 & Print ISSN: 0975-5896 Some Aspects of Moose Domestication (Alces Alces L.) in Russia By T. P. Sipko, O. V. Golubev, A. A. Zhiguleva, V. A. Ostapenko, N. S. Marzanov & S. N. Marzanova Summary- Starting with ancient times, some historical stages of moose domestication in Russia are shown. A review of the results of our own research and published data of domestic and foreign authors for the 117-year period (from 1900 to 2018) is presented. Information from regional archival documents and materials of researchers that are not accessible to the general public is presented. It is shown that the moose has a number of positive qualities favoring its introduction to livestock. Due to the domestication of moose, man is given the opportunity to use moose resources more efficiently than by hunting, to obtain additional types of products and to conduct research and educational activities. Keywords: moose, breeding, domestication, history. GJSFR-D Classification: FOR Code: 070799 SomeAspectsofMooseDomesticationAlcesAlcesLinRussia Strictly as per the compliance and regulations of: © 2019. T. P. Sipko, O. V. Golubev, A. A. Zhiguleva, V. A. Ostapenko, N. S. Marzanov & S. N. Marzanova. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License http://creativecommons.org/licenses/by-nc/3.0/), permitting all non commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
    [Show full text]
  • ELEMENTAL COMPOSITION of HUMAN and ANIMAL MILK a Review by G.V
    IAEA-TECDOC-269 ELEMENTAL COMPOSITION OF HUMAN AND ANIMAL MILK A Review by G.V. IYENGAR A REPORT PREPARED UNDER THE AUSPICES OF THE INTERNATIONAL ATOMIC ENERGY AGENCY IN COLLABORATION WITE HTH WORLD HEALTH ORGANIZATION A TECHNICAL DOCUMENT ISSUED BY THE INTERNATIONAL ATOMIC ENERGY AGENCY, VIENNA, 1982 ELEMENTAL COMPOSITION OF HUMAN AND ANIMAL MILK: A REVIEW IAEA, VIENNA, 1982 IAEA-TECDOC-269 PrinteIAEe th AustriAn y i d b a September 1982 IAEe Th A doe t maintaisno n stock f reportso thin si s series. However, microfiche copies of these reports can be obtained from INIS Clearinghouse International Atomic Energy Agency Wagramerstrasse 5 P.O. Box 100 A-1400 Vienna, Austria Orders should be accompanied by prepayment of Austrian Schillings 80.00 in the form of a cheque or in the form of IAEA microfiche service coupons orderee whicb y dhma separately fro INIe mth S Clearinghouse. PLEASE BE AWARE THAT ALL OF THE MISSING PAGES IN THIS DOCUMENT WERE ORIGINALLY BLANK FOREWORD For the past three years, the International Atomic Energy Worle Agencth dd Healtan y h Organization have been collaboratinn o g a joint research project to obtain definitive baseline data on the concentrations of twenty-four mineral and trace elements in human milk, specimens collected from nursing mothers in six Member States. Over the same period, the IAEA has also organized and provided suppor a coordinate o t d research programme, wit 3 participant1 h n i s 1 Membe1 r States n comparativo , e e studmethod th f traco yr fo se elements in human nutrition; this programme has also been concerned, inter alia, with the analysis of human milk.
    [Show full text]
  • New Orleans Bread Pudding with Brandy Sauce
    New Orleans Bread Pudding with Brandy Sauce By John Faris Bread Pudding 2 cups milk ¼ teaspoon salt ¼ cup butter 2 eggs (lightly beaten) ½ cup sugar 6 cups bread cubes (approx. 1-inch) 1 tea spoon cinnamon ½ cup raisins ( optional) Pre-heat oven to 350o. Heat milk and butter in a heavy sauce pan over medium heat until butter melts and milk is scalded. Mix: sugar, cinnamon, salt, and eggs in a four- quart bowl, stir in bread cubes and raisins. Stir in milk mixture and pour into a well greased 1½ casserole pan/dish. Place casserole in a pan of VERY hot water (1-inch deep) and bake for 40 to 45 minutes. Brandy Sauce 1 cup packed brown sugar 3 to 4 Tablespoons (or to taste) ½ cup butter Brandy, Dark Rum, or Bourbon (flavored extracts can be substituted for liquor) Heat all ingredients stirring constantly until the sauce comes to a boil (note all the alcohol is gone long before the mixture comes to a boil so this is kid-safe). Sever warm; recommend topping with whipped cream or vanilla ice cream. Makes 10-12 servings. Creamy Sea Legs Dip By Cathy Hawkins One block of Cream Cheese (softened) Add to this mixture: One 14 oz. can chopped and drained One cup mayonnaise artichoke hearts 8 oz . Sea Legs (Fake Crab Legs) 3/4 Cup Parmesan Cheese Slivered Almonds (Optional) Mix first 3 ingredients well BAKE AT 375 FOR 15 – 20 MINUTES . SERVE WITH YOUR FAVORITE CHIPS OR CRACKERS Editors Note: I tasted this dip which Cathy served as an extra treat for the July Hamburger night crew and bartenders.
    [Show full text]
  • Nutritional Facts Chart
    Almond Coconut Bar:Ice Cream cocoa Banana: (per 1/2 cup serving = approximately one scoop) , cocoa Banana's Foster: arrowroot, locust bean gum and guar gum. Milk, cream, bananas, sugar, corn syrup, skim milk , arrowroot, Beantow n Buzz: , arrowroot and/or cottonseed oil), dutch cocoa, corn syrup, corn flour, d (sugar, chocolate liquor, cocoa), sugar, coffee, cream, soy lec coffee, wheat flour, chocolate liquor, cocoa butter, arrowroot, Cake Batter: Milk, cream, sugar, corn syrup, skim milk, almonds, coconut, c processed with alkali, whey, soy lecithin), cake base (wheat fl , (flour, sugar, soybean oil, butter, eggs, FD&C yellow #5), corn locust bean a Milk, cream, sugar, corn syrup, bananas, skim milk, brown sugar Carameln Moose Prints: d natural flavor), candies (milk chocolate (sugar, coconut oil, d gua Milk, cream, sugar, cookie swirl (soybean oil, cookie crumb (wh peanut butter)), corn syrup, skim milk, arrowroot, locust bean r Chocolate Chip Cookie Dough: gu Milk, cream, sugar, fudge swirl (sugar, vegetable oil (peanut shortening, chocolate chips [sugar, chocolate liquor, cocoa but g syrup, sodium bicarbonate, salt, and artificial flavor),m corn s um gu . Chocolate Flake: , m g sugar, corn syrup, skim milk, arrowroot, locust bean gum, guar uar a n Chocolate Moose: Milk, cream,d sugar, corn syrup, dutch cocoa, s g um and butter oil. stabilizer (egg yolk solids, carob gua bean gum, guar gum, carragee Chocolate Peanut Butter Cup: r corn syrup, salt), dutch cocoa, corn syrup, skim milk,gu stabili Milk, cream, sugar, caramel swirl (corn syrup, sugar, butter, carrageenan) and pure vanilla. m Emack & Bolio's Nutritional Information Sheet Chunk O Funk: .
    [Show full text]
  • Diacetyl.Acetoin.Acetylpropionyl
    Diacetyl, Acetoin and Acetyl Propionyl Ingredient List* Flavor Part # Diacetyl% Acetoin % Acetyl Propionyl % 555 FW-555 0.29 Almond Toffee Candy FW-ATT 0.447 Amaretto FW-ATT 0.17 Banana Split FW-BSP 0.087 Bavarian Cream FW-BAV 0.114 Black Currant FW-BCU 0.09 Blueberry Graham Waffle FW-BGW 0.017 Bubbas Pig Sap FW-SAP 0.25 Butter Toffee FW-BTE 0.344 Butterscotch FW-BUH 1.074 Café Coffee FW-CAE 0.557 Café Cream FW-CFM 0.334 Captain Crunch Type FW-CNH 0.004 Caramel Candy FW-CAR 2.98 Caramel Cinnamon Roll FW-CCR 1.68 Chai Tea FW-CEA 0.012 Cheesecake FW-CHE 0.227 Cinnamon Roll FW-CRL 0.371 Creamy Coconut FW-CCT 0.011 Dutch Apple Pie FW-DUP 0.097 Eggnog FW-EGG 0.372 English Toffee FW-ENG 0.471 Gingerbread FW-GRB 0.001 Hard Candy FW-JOL 0.153 Hazelnut FW-HAZ 0.995 Horchata FW-HOR 0.023 Flavor West MFG LLC. 598 Crane St. Lake Elsinore, Ca. 92530 T:951.893.5120 F:714.276.1621 www.FlavorWest.com 2016 Irish Cream FW-ICR 0.443 Jamaican Rum FW-JRU 0.763 Jungle Juice FW-JUN 0.077 Kahlua & Cream FW-KCM 1.038 Kahlua Type FW-KUA 1.73 Kiwi FW-KIW 0.103 Mango FW-MAN 0.017 Maple Pecan FW-MPC 0.75 Moose Milk FW-MOO 0.560 Nutella Type FW-ELA 0.173 Pecan FW-PEC 2.01 Praline & Cream FW-PRA 1.323 Pumpkin Spice FW-PKS 0.407 0.242 Re(4)nu FW-RE4 0.179 Ruby Relaxer FW-RRX 0.16 Salem, Oregon FW-SAO 0.2 Salt Water Taffy FW-SAL 0.002 Salty Butter Balls FW-BAL 1.399 Salted Caramel FW-STL 1.014 Scooby Drink FW-SCO 0.061 Strawberry Kiwi FW-SKI 0.052 Sugar Cookie FW-SUG 0.019 Sunrise Tobacco FW-SUT 1.01 Sunrise Menthol Tobacco FW-SUM 0.75 Sweet Cream FW-SWC 3.588 Toasted Almond FW-TAL 0.871 Toffee Dream Cream FW-TDC 0.24 Vanilla Bean Ice Cream FW-VIC 0.033 Vanilla Butternut FW-VBU 0.381 Vanilla Custard FW-VCU 0.537 Watermelon FW-WAT 0.306 Yogurt FW-GUT 0.036 * This is a complete list of everything we sell online at www.FlavorWest.com.
    [Show full text]
  • Moose Research Center Report, Volume XVI, Project Progress Report Federal Aid in Wildlife Restoration Project W-17-7, Jobs 1.1R
    ·~~ .. -" - - ~' ,,,_..,. ALASKA DEPARTMENT OF FISH AND GAME J U N E A U, A L A S K A STATE OF ALASKA Jay S. Hanunond, Governor DEPARTMENT OF FISH AND GAME James W. Brooks, Commissioner DIVISION OF GAME Robert A. Rausch, Director Donald McKnight, Research Chief MOOSE RESEARCH CENTER REPORT By Albert W. Franzmann and Paul D. Arneson Volmae XVI Project Progress Report Federal Aid in Wildlife Restoration Project W-17-7, Jobs l.lR, l.7R, l.12R, 1.13R, l.14R and 19.lSR Persons are free to use material in these reports for educational or informational purposes. However, since most reports treat only part of continuing studies, persons intending to use this material in scientific publications should obtain prior permission from the Department of Fish and Game. In all cases, tentative conclusions should be identified as such in quotation, and due credit would be appreciated. (Printed October 1975) r-~.....,,.,---..------------.,,,,..,...--------------------- ­ _, ACKNOWLEDGEMENTS Many individuals from the Alaska Department of Fish and Game and the U. S. Fish and Wildlife Service were involved in projects at the Kenai Moose Research Center (MRC) and with this and the following jobs. K. Schneider provided the leadership and guidance at the Regional level to allow MRC personnel freedom to function. The basic goals and outlines for the MRC as initiated by R. Rausch remain functional and initial work at MRC by R. LeResche provided the basis for many studies. C. Lucier and his laboratory staff, including R. Modafferi, T. Spraker and A. Johnson provided the necessary laboratory support for MRC projects. P.
    [Show full text]
  • Methodical Recommendations on Moose Calves Raising; Moose Cows Keeping and Milking
    RSFSR NONCHERNOZEM ZONE VASHNIL BRANCH KOSTROMA REGIONAL STATE AGRICULTURAL EXPERIMENTAL STATION The RSFSR MINISTRY OF AGRICULTURE KOSTROMA REGIONAL EXECUTIVE COMMITTEE AGRICULTURE DEPARTMENT ACADEMY OF MEDICAL SCIENCES OF THE USSR P.K.ANOKHIN INSTITUTE OF NORMAL PHYSIOLOGY METHODICAL RECOMMENDATIONS ON MOOSE CALVES RAISING; MOOSE COWS KEEPING AND MILKING Kostroma 1984 These Methodical recommendations are prepared by employees of the Kostroma state regional agricultural experimental station: the Ph.D. (candidate) of agricultural sciences V. M. Dzhurovich, A.N.Vitakova, A. P. Mikhailov; and employees of P.K.Anokhin Institute of normal physiology, USSR Academy of Medical Sciences: Ph.D. (candidate) of biological sciences E. M. Bogomolova and Yu. A. Kurochkin. The recommendations are intended for workers of experimental moose farms, zoos employees, hunting managers and other persons who are engaged in catching, raising or the keeping of moose. The recommendations are approved at session of an academic council of the Kostroma state regional agricultural experimental station on October, 1984, report #9. The publication of recommendations is permitted by presidium of RSFSR Nonchernozem zone VASHNIL Branch (report #1 from January, 22nd, 1982). The techniques of moose captivity and domestication have been developed in our country for more than 50 years. First-ever in the world experimental moose farm was established in 1949 in Pechoro-Ilych reserve in Komi Republic. Employees of the moose farm E.P.Knorre and M.V.Kozhukhov have developed basic principles of moose husbandry on moose farm. These basic principles include how to raise moose calves, maintain adult moose, milk moose cows and veterinary service of moose on a moose farm.
    [Show full text]
  • Susan “Sudy” Mcknight Mathews County, Virginia
    Susan “Sudy” McKnight Mathews County, Virginia *** Date: May 21, 2018 Location: Susan McKnight’s home, Mathews County, VA Interviewer: Patrick Daglaris and Jessica Taylor Transcription: Shelley M. Chance Length: One hour, five minutes Project: Tidewater Foodways Susan McKnight— Mathews County, VA | Page 1 [START INTERVIEW] PD: Hello, this is Patrick Daglaris and Jessica Taylor, sitting here with Miss Susan or Sudy McKnight in her house in Mathews, Virginia. Today is May 21, 2018 and Miss Sudy, if you don’t mind beginning with when and where you were born? [00:00:16] SM: Well, I was born in Pensacola, Florida and I was born January 23, 1948. [00:00:23] PD: All right, and could you please name your parents’ names and occupations? [00:00:28] SM: My parents were Dunbar and Sally Bet Lawson. My dad was a Navy Pilot and he was located in Pensacola at the time instructing for the seaplanes and my mother was– she graduated from high school from Mathews and went onto William & Mary and graduated in 1942 from William & Mary. [00:00:55] PD: And were they both from the area? [00:00:59] ©Southern Foodways Alliance | www.southernfoodways.org Susan McKnight— Mathews County, VA | Page 2 SM: My dad was not. He was from—his father was a chemist for DuPont so he lived in Wilmington, Delaware and New Jersey. My mother, though, was born and raised in Mobjack, Virginia. [00:01:19] PD: And so, did they meet at college then or how did they meet? [00:01:22] SM: No, my father’s parents had a boat and they would go on trips on this boat.
    [Show full text]
  • [email protected] February
    www.naturesresorttexas.com 10201 Monte Cristo Road [email protected] Edcouch, TX 78538 February, 2017 956-262-4014 LIVING LIFE NATURALLY ________________________________________________________________ Tidbits from Cally, blood drive for the season will be on Natures Proud Cat! March 6th. What an • Who would ever think that boiling amazing amount of fun plastic bags filled with eggs and fixings we are having! Some in a pot of water would produce the best days it seems there is tasting omelets! Thanks to Jim & Judy hardly enough time to sit and all their helpers for hosting yet down between activities! another successful Breakfast in a Bag But I've noticed that people fundraiser! still have time to just hang out at the pool relaxing and socializing! Here's what's been • There is a new face in the office! Valerie going on... has joined the staff at Natures and, much to Misty's delight, will be taking • After an amazing dance on New Year's over the front office duties. Everyone is Eve, we started the New Year with the enjoying her bright and cheerful Traditional Moose Milk Levee. Many greetings when they stop in for a candy thanks to Steve & Julie for introducing or to say Hello. Welcome to our and continuing this wonderful tradition. Natures Family Valerie! • • There are a number of new faces around People are playing Musical Lots again! the park. A big furry welcome to all the Don & Deb sold their lot to Tom & 'new' folks who are now part of our Kathy, and Tom & Kathy sold their lot Natures' family.
    [Show full text]
  • Global Journal of Science Frontier Research: D Agriculture &V Eterinary
    Online ISSN : 2249-4626 Print ISSN : 0975-5896 DOI : 10.17406/GJSFR Hapa-in-PondSystem GariepinusFingerlingsReared AspectsofMooseDomestication ProspectivesofCoffeeProduction VOLUME19ISSUE5VERSION1.0 Global Journal of Science Frontier Research: D Agriculture &V eterinary Global Journal of Science Frontier Research: D Agriculture & Veterinary Volume 19 Issue 5 (Ver. 1.0) Open Association of Research Society Global Journals Inc. © Global Journal of Science (A Delaware USA Incorporation with “Good Standing”; Reg. Number: 0423089) Frontier Research. 2019 . Sponsors:Open Association of Research Society Open Scientific Standards All rights reserved. This is a special issue published in version 1.0 Publisher’s Headquarters office of “Global Journal of Science Frontier Research.” By Global Journals Inc. Global Journals ® Headquarters All articles are open access articles distributed 945th Concord Streets, under “Global Journal of Science Frontier Research” Framingham Massachusetts Pin: 01701, Reading License, which permits restricted use. United States of America Entire contents are copyright by of “Global USA Toll Free: +001-888-839-7392 Journal of Science Frontier Research” unless USA Toll Free Fax: +001-888-839-7392 otherwise noted on specific articles. No part of this publication may be reproduced Offset Typesetting or transmitted in any form or by any means, electronic or mechanical, including G lobal Journals Incorporated photocopy, recording, or any information storage and retrieval system, without written 2nd, Lansdowne, Lansdowne Rd., Croydon-Surrey, permission. Pin: CR9 2ER, United Kingdom The opinions and statements made in this book are those of the authors concerned. Packaging & Continental Dispatching Ultraculture has not verified and neither confirms nor denies any of the foregoing and no warranty or fitness is implied.
    [Show full text]
  • In His Review on the Care and Nutrition of Moose Stated That
    TECHNIQUES OF MOOSE HUSBANDRY IN NORTH AMERICA Charles C. Schwartz Alaska Department ofFish and Game, Moose Research Center, 34828 Kalifomsky Beach Road, Soldotna, Alaska 99669 ABS1RACI': Moose (Alces alces) are maintained in captive or semi-captive conditions in North America for display and education, scientific research, and commercial breeding. Moose husbandry techniques are widely scattered and in most cases poorly documented. In this review, I summarize husbandry techniques obtained from a survey ofmost facilities in North America with moose. In addition I summarize our experiences from the Moose Research Center where a large number (15 - 32) of moose are kept. Detailed descriptions of physical facilities, techniques for feeding and care of adults and calves, and maintenance of herd health are presented and discussed. Minimum facilities require at least a 2.13 m woven wire fence and shelter. With adequate shelter, moose can toletate extreme cold and wind, but warm tempetatures impose stress; shade and cooling ponds or sprinklers are important. A formulated ration meeting nutritional and physical requirement of moose has simplified feeding and reduced labor costs. Most moose are supplemented with fresh cut browse and other green _plant material. Disease, particularly in calves, can result in high mortality. Moose do not survive in captivity as long as they do in the wild. ALCES SUPPLEMENT 1 (1992) pp. 177-192 Speidel (1965:88) in his review on the METHODS care and nutrition of moose stated that, "Para­ I used 3 methods to locate facilities in doxically this largest and most powerful North America that kept moose in captivity. member of the deer family is difficult to keep First, I contacted all the major zoos listed in in captivity and this poses a challenge to any theNationalZooDirectoryforNorthAmerica.
    [Show full text]
  • Complete Issue
    Preface We would like to present, with great pleasure, the inaugural volume-4, Issue-2, February 2018, of a scholarly journal, International Journal of Environmental & Agriculture Research. This journal is part of the AD Publications series in the field of Environmental & Agriculture Research Development, and is devoted to the gamut of Environmental & Agriculture issues, from theoretical aspects to application- dependent studies and the validation of emerging technologies. This journal was envisioned and founded to represent the growing needs of Environmental & Agriculture as an emerging and increasingly vital field, now widely recognized as an integral part of scientific and technical investigations. Its mission is to become a voice of the Environmental & Agriculture community, addressing researchers and practitioners in below areas Environmental Research: Environmental science and regulation, Ecotoxicology, Environmental health issues, Atmosphere and climate, Terrestric ecosystems, Aquatic ecosystems, Energy and environment, Marine research, Biodiversity, Pharmaceuticals in the environment, Genetically modified organisms, Biotechnology, Risk assessment, Environment society, Agricultural engineering, Animal science, Agronomy, including plant science, theoretical production ecology, horticulture, plant, breeding, plant fertilization, soil science and all field related to Environmental Research. Agriculture Research: Agriculture, Biological engineering, including genetic engineering, microbiology, Environmental impacts of agriculture,
    [Show full text]