The American Reformed Cattle Doctor / Containing the Necessary
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Local ∙ Sustainable ∙ Seasonal
BRUNCH Saturday & Sunday 10 AM - 2:30 PM RAW BAR LOCAL BIGEYE TUNA CRUDO...............$14 SHRIMP CEVICHE...............................$14 OYSTERS - SHUCK ‘EM (6)......................$18 pomegranate ponzu, fresno chili, apple tomatillo, serrano, tomato, avocado, cocktail sauce, horesradish & mignonette tortilla chips Kumiai, Baja, MX POKE TACOS.........................................$19 ahi tuna, slaw, spicy creme, crispy wonton APPETIZERS BAVARIAN PRETZEL.....................................................................$10 BURRATTA TOAST................................................................................$14 whole grain mustard, thorn st. brewing beer cheese levain bread, roasted fig, hazelnut, arugula, caramelize honey DEVILED EGGS...............................................................................$10 CRISPY CALAMARI..............................................................................$14 local eggs, mango chutney, garam masala taco spice, lemon, sweet tomatillo sauce LEROY’S HUMMUS ......................................................................$12 STEAMED MUSSELS.....................................................................$15/$19 shishito piperade, crispy chickpea, warm naan, crudites “michelada” broth, tomato, garlic, lager, sourdough BRUSSELS SPROUTS ..................................................................$10 TRUFFLED FRIES..................................................................................$10 date agrodulce, aleppo yogurt, lemon zest grana padano, lemon garlic -
California Department of Fish & Wildlife Trapping License
California Department of Fish & Wildlife Trapping License Examination Reference Guide LAS 7007 (Revised 10/15) Table of Contents List of Appendices………………………………………………………………...ii Introduction………………………………………………………………………..1 Acknowledgments…………………………………………………………………2 Summary of Trapping Laws and Regulations..........................................................3 Title 14 California Code of Regulations……………………………………….…..5 California Fish and Game Code……………………………………………….….25 Infectious Wildlife Diseases and Parasites..............................................................36 Species Information Badgers……………………………………………………………………….…..68 Bats………………………………………………………………………….……71 Beavers…………………………………………………………………….……..91 Bobcats……………………………………………………………………...…...100 Coyotes………………………………………………………...………….......…107 Foxes……………………………………………………………………….….…125 Minks………………………………………………………………………….....130 Muskrats………………………………………………………...…………...…...133 Opossums……………………………………………………………………...…139 Raccoons……………………………………………………………………..…..144 Skunks………………………………………………………………………..…..151 Weasels……………………………………………………………………...……157 i LIST OF APPENDICES APPENDIX A. Special Animals…………………………………………………….….161 APPENDIX B. Common Gray Fox……...………………………………………….….169 APPENDIX C. Kit Fox…………………..………………………………………….….171 APPENDIX D. Red Fox........................................................................................…......174 APPENDIX E. Guidelines for Excluding Bats...………………………….…………….178 APPENDIX F. Unwanted guests: Evicting bats from human dwellings…………….…180 ii CALIFORNIA -
Why Communities Are Welcoming Hunters and Anglers
Potential Costs of Losing Hunting and Trapping as Wildlife Management Methods Updated: May 25th, 2005 Produced by the Animal Use Issues Committee of the International Association of Fish and Wildlife Agencies 444 North Capitol Street, NW Suite 725 Washington, DC 20001 (202) 624-7890 www.IAFWA.org i Acknowledgements This report was developed for the Animal Use Issues Committee of the International Association of Fish and Wildlife Agencies (IAFWA). Funding was provided by the Wildlife Restoration Program through Multistate Conservation Grant DC M-35-O awarded to the International Association of Fish and Wildlife Agencies by the U.S. Fish and Wildlife Service. This report was authored by Rob Southwick, Ashley Woolley and Donna Leonard of Southwick Associates, Inc., Fernandina Beach, FL., and Sharon Rushton of Killingworth, CT. The project was conceived and championed by Bob Carmichael, Manitoba Department of Natural Resources, and guided in part by Bruce Taubert, Arizona Game and Fish Department; Gordon Robertson, American Sportfishing Association; Don MacLauchlan and Jen Mock, IAFWA; and Mike S. O’Brien, Nova Scotia Department of Natural Resources. A special thank you goes to Rob Cahill, Fur Institute of Canada, for ensuring Canadian data and issues were a part of this report. Data was provided by many state, provincial, federal and private agencies and sources, with special mention to Martin Mendoza of the USDA’s Animal and Plant Health Inspection Service (APHIS). Stephanie Kenyon and Carol Wynne, Point to Point Communications, Leesburg, Va., provided invaluable editorial and strategic guidance. Reviews and expertise were provided by Alan Clark, Utah Division of Wildlife Resources; Buddy Baker, South Carolina Department of Natural Resources; Gordon Batchellor, New York Department of Environmental Conservation; and John Erb of the Minnesota Department of Natural Resources. -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
A Statement by an International Group of Academics, Including Ethicists, Philosophers and Theologians
A statement by an international group of academics, including ethicists, philosophers and theologians. Author: The Revd Professor Andrew Linzey, PhD, DD ABOUT THE AUTHOR About the Author The Revd Professor Andrew Linzey, PhD, DD is a member of the Faculty of Theology in the University of Oxford, and holds the world’s first post in Ethics, Theology and Animal Welfare - the Bede Jarrett Senior Research Fellowship - at Blackfriars Hall, Oxford. He is also Honorary Professor in Theology at the University of Birmingham, and Special Professor at Saint Xavier University, Chicago. From 1992-6, he was Special Professor in Theology at the University of Nottingham, and in 1996 was appointed Visiting Professor at the Koret School of Veterinary Medicine, University of Jerusalem. He has written or edited 20 books, including major works on animals: Animal Theology (SCM Press and University of Illinois Press, 1994), Animals on the Agenda (SCM Press and University of Illinois Press, 1998), and Animal Rights: A Historical Anthology (Columbia University Press, 2005). In 2001, he was awarded a Doctor of Divinity degree by the Archbishop of Canterbury in recognition of his ‘unique and pioneering work’ on the ‘rights and welfare of God’s sentient creatures’. He can be contacted at [email protected] Published by Respect for Animals The Humane Society of the United States PO Box 6500 2100 L St. NW Nottingham NG4 3GB Washington, DC 20037 Tel: 0115 952 5440 (301)-258-3109 www.respectforanimals.org [email protected] [email protected] www.ProtectSeals.org © Copyright, Andrew Linzey, 2005 ISBN: 0-9547208-1-4 PUBLIC MORALITY AND THE CANADIAN SEAL HUNT Public Morality and the Canadian Seal Hunt A statement by an international group of academics, including ethicists, philosophers and theologians. -
Special Offers
SPECIAL OFFERS NEW NEW RAMBLEJACK FLAPJACK, PG 13 THAI CHICKEN PASTY, PG 4 PRETZEL BUN, PG 8 REFRESHING TREATS THE EXPLODING BAKERY QUALITY CUISINE CLEARANCE Stock up on impulse ice lollies Find firm favourites plus a new big flavour A one off opportunity to purchase JUNE for the Summer months with bake, the RambleJack Flapjack, from an amazing range of Quality Cuisine our multi-buy offer on favourites Devonshire cake company The Exploding products. Stock up now. Once it’s 1ST - 25TH from Wall’s - Pg 13 Bakery. Always crafted with carefully gone, it’s gone, for good! - Pg 6,7 JUNE 2021 sourced, natural ingredients. - Pg 13 TEL. 01803 664 422 CATERFOOD.CO.UK CATERFOOD SPECIAL OFFERS 1ST - 25TH JUNE 2021 what’s hot right now NEW WHAT’S HOT Waldrons SALTED RIGHT NOW CARAMEL CAPPUCINO MERINGUE ROULADE BEST OF BOTH WORLDS Layers of cappuccino flavoured new SWEET & SALTY DESSERTS fresh dairy cream, salted caramel and dark chocolate rolled in fluffy FROM Waldrons PATISSERIE golden baked meringue, page 12 Look out for a selection of new desserts from Waldrons; Salted Caramel Cheesecake, Million- aire Salted Caramel and Chocolate Tart, and Salt- ed Caramel Cappuccino Merignue. Page 11,12. THIN & CRISPY, DEEP PAN OR STONEBAKED? NEW QUALITY CUISINE CLEARANCE A favourite amongst many, pizza can be enjoyed to PRODUCT GUIDE 2021 go or as part of your dine in menu. Our pizza bases This is a one off opportunity to purchase from Pizza Plus are made from the best 100% natural We take great pleasure in presenting to you our new an amazing range of Quality Cuisine ingredients which results in a lighter, crispier and healthier product. -
Local ∙ Sustainable ∙ Seasonal Special Pick 2 For
BRUNCH TOGO MENU 10AM- 3PM SPECIAL PICK 2 FOR $25 SELECT ONE CHOICE FROM STARTERS AND ONE CHOICE FROM BRUNCH MAINS OR SALADS FOR $25 ALA CARTE AVAILABLE, PLEASE NO SUBSTITUTIONS, SUPPLEMENTAL CHARGE FOR ADDED PROTIEN ON SALADS STARTERS (Add Chicken $7 or Shrimp $9 or Steak $9 to any salad) BAVARIAN PRETZEL...................................................................$10 TRUFFLED FRIES ...............................................................................$10 whole grain mustard, thorn st. brewing beer cheese grana padano, lemon garlic aioli, pomegranate ketchup DEVILED EGGS..............................................................................$10 BRUSSELS SPROUTS ........................................................................$10 local eggs, mango chutney, garam masala date agrodulce, aleppo yogurt, lemon zest FALL SALAD ...................................................................................$13 LITTLE GEM CAESAR.........................................................................$12 honey crisp apple, farro, arugula, pinenut, manchego cheese, levain croutons, watermelon radish, grana padano cheese roasted squash, fennel, cider vinaigrette CRISPY CALAMARI.............................................................................$14 SHRIMP AQUACHILE .................................................................$14 taco seasoning, fried lemon, sweet tomatillo sauce cilantro, lime, serrano chili, cucumber, red onion, avocado, tortilla chips BRUNCH MAINS BRIOCHE FRENCH TOAST........................................................$16 -
Wholesale Cheese Catalogue 201 9
W H O L E S A L E CH E E S E C A T A L O G U E 201 9 CHEFSG ARDEN.NET TABLE OF CONTENT ABOUT US 02 SPANISH 40 SHEEPS’ CHEESE 40 AUSTRALIAN 04 COWS’ CHEESES 04 BRITISH 42 WHITE MOULD 04 COWS’ CHEESES 42 CHEDDAR 06 SOFT 42 BLUE VEIN 07 CHEDDAR 44 FETTA 08 HARD 46 HALOUM I 10 BLUE 49 FRUIT 11 G OATS’ CHEESES 51 MARIN A TED FET TA BLUE 52 BOCCONCINI 12 EWES’ CHEESE 53 MOZZARELLA 13 BLUE CHEESE S 54 SOFT CHEESE 17 CACIOTTA & PECORINO 19 IRISH 56 SMOKED CHEESES 21 COWS’ CHEESES 56 23 MATURED CHEESES GOATS’ CHEESES 57 BUFFALOS’ CHEESE 25 EWES’ CHEESES 58 SMOKED CHEESES 26 INDIVIDUAL & PORTION 60 COWS’ CHEESES 60 FRENCH 28 CHEDDAR 60 GOATS’ CHEESES 28 BLUE 62 COWS’ CHEESES 29 SOFT 63 EWES’ CHEESES 34 HARD 66 B LUE CHEESE S 34 GOATS’ CHEESES 67 CRACKERS 69 ITALIAN 36 COWS’ CHEESES 36 FRUIT PASTES 70 BLUE CHEESE S 38 ABOUT CHEF’S GARDEN LTD Established in 1999, Chef’s Garden has been supplying an extensive range of fresh and frozen produce from Australia, Europe, United States and the PRC. Our extensive range includes chilled meat, seafood, fruit and vegetables and dry goods. We are firmly positioned as the preferred supplier to some for the leading restaurants, five star hotels, and some of Hong Kong’s favourite food and beverage outlets. Order can be placed by fax, phone or on-line. Order any time before 3am for same morning delivery. -
2019 Results ICDA.Pdf
Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese. -
How to Prepare Pelts W T
IC EX O S M T A How to Prepare Pelts W T E E Guide L-101 N U Y N ® I I T Jon Boren and Brian J. Hurd V E R S Extension Wildlife Specialist and Extension Research Specialist Cooperative Extension Service • College of Agriculture and Home Economics This publication is scheduled to be updated and reissued 10/09. Correctly preparing pelts is essential to secure top Before harvesting any furbearing animal, it is im- market price or to allow for successful tanning. If portant to know and understand all state rules and pelts are to be sold, it is simply good business to regulations regarding harvest, possession, and trade prepare them properly. Uniform preparation is an or sale of furbearing animals and their pelts. In important consideration because pelts are graded by New Mexico, a furbearer license is required for resi- size, quality and appearance. For those wishing to dents age 12 and older and all nonresidents to tan pelts for personal use, pelts must be prepared hunt, trap or possess protected furbearers. Pro- properly to facilitate a high quality finished prod- tected furbearers (raccoon, badger, weasel, fox, uct, whether tanned at home or sent to a commer- ringtail, bobcat, beaver, muskrat and nutria) can be cial tannery. This publication presents procedures harvested only during furbearer season. Nonresi- and techniques for skinning animals and preparing dents also must have a license to harvest unpro- the pelts for sale or tanning. If you intend to sell tected furbearers (skunk and coyote). When using your pelts, it is best to check periodically with an traps to harvest furbearing animals, a Trapper ID established fur buyer for preferred methods of skin- number is required. -
Dairy Catalogue
DAIRY CATALOGUE DAIRY Catering to all the needs of our clients, Chef Middle East is proud to offer a full range of dairy products, covering all elements within the category. As such, our assortment range includes all dairy items from creams to soft and hard cheeses sourced from the entire European continent to the North American continent, and covers eggs, milk and butter products. We offer a full solution with a wide array to choose from, delivering high quality dairy ingredients at a competitive price level – and delivered with the renowned Chef Middle East service and sourced through our extensive global partner network. This is how we enable our customers to develop their menu cards and express their passion for food – through understanding that the right ingredient, at the right quality, with the right value and application is crucial to perfecting and sharing the art of cooking and delivering unique culinary experiences that brings guests back into our customer’s outlets again and again. OUR BRANDS INDEX CHEESE SELECTION ITALIAN CHEESE PARMESAN CHEESE BLOCK GRANAPADANO PARMESAN CHEESE GRANAPADANO PARMESAN CHEESE WHEEL CHILLED CHILLED CHILLED 16394 Approx. 4Kg HARD CHEESE Brescialat 10213 4Kg HARD CHEESE ZARPOLLEN 10215 35Kg HARD CHEESE ZARPOLLEN PARMESAN REGIANO CHEESE CUTS GRATED PARMESAN CHEESE ASIAGO CHEESE CHILLED CHILLED CHILLED 10214 4Kg HARD CHEESE BRESCIA 10582 1Kg HARD CHEESE GROZETTE 11732 Approx. 3.5Kg HARD CHEESE ZENETTI PECORINO SARDO CHEESE GRATED PARMESAN CHEESE PECORINO ROMANO CHEESE CHILLED CHILLED CHILLED 12298 -
Wild Fur Pelt Handling Manual Table of Contents
WILD FUR PELT HANDLING MANUAL TABLE OF CONTENTS Introduction 2 Raccoon 6 Beaver 12 North American Fur Auctions’ principal business is the sale of An organization of wild fur producers that strive to promote the raw fur pelts. The pelts are received on consignment from culture, heritage, and economic viability of fur harvesting through Beaver Castoreum/Castor 16 producers of ranched-raised furs and harvesters of wild furs. The an ownership position in North American Fur Auctions. Muskrat (Musquash) 18 fur pelts are sold to fur garment manufacturers and fur pelt dealers worldwide. The Company is the largest fur auction house Wild Fur Shippers Council, Respect for our past Commitment to Marten (Sable) 22 in North America, and the third largest fur auction in the world. the future. Fox & Coyote 24 Lynx and Lynx Cat (Bobcat) 28 CONTAC T INFORMATION CREDITS Fisher 30 NAFA Depots in the US NAFA Depots in CANADA Project Manager Content Writing: Andrew Hyde 205 Industrial Circle 65 Skyway Ave. Content Review Editing: Dave Bewick River Otter 32 Stoughton, WI 53589 Toronto ON, M9W 6C7 Squirrels & Weasels: Dave Bewick Tel: 608.205.9200 Tel: 416.675.9320 Content Review: Bill Mackowski Wild Mink 36 Wolves, Bears & Wolverines: Jim Gibb Wolves, Bears & Wolverines 38 Beaver Castor: Ron Lancour Graphic Designer: Luca Di Franco Skunk/Opossum 44 NAFA has large network of agents that collect in both Canada and USA. I would like to thank the NAFA grading staff for all the help they gave me to improve Badger 46 Contact us to find your closest agent. my understanding of the grading process, and how what we do as trappers can affect the grade and price of pelts.