Birds and Men (Collins New Naturalist Library, Volume 17) by E. M. Nicholson

By E. M. Nicholson

Revealing the impression of civilisation upon our chook existence, with specific connection with the species that experience come to depend mostly on forms of habitat enormously converted or truly shaped through human motion. This variation is unique to

This, the 1st e-book on birds within the New Naturalist major sequence, is unquestionably the most vital contributions to the literature of British ornithology of modern years. Its topic is the impression of civilisation upon our chook existence, with specific connection with the species that experience come to count principally on forms of habitat drastically transformed or really shaped by means of human motion. Mr. Nicholson is already popular to many for his popularisation of the medical learn of birds as a way in their security, and it isn't impressive, for this reason, that this quantity must also be anxious with the ways that birds and males can dwell fortunately together.

Readers may be extremely joyful by way of his mix of the classy technique with severe feedback, and especially through the observe of optimism within the publication -- the advice that now not all of the works of guy are fated to damage nature, and that a few of them tend to increase the standard and diversity of our birds. From the ornithological standpoint, now we have an attractive half-century ahead of us. this can be very possible that on the finish of it BIRDS AND males will nonetheless be generally learn, and quarried for evidence and conclusions by means of the subsequent iteration of naturalists.

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Or more salt. You can also cook the greens with a small amount of smoked meat for seasoning (ham skin, a ham hock, 1 or 2 slices of bacon, or a small piece of smoked ham). If you use meat, boil the meat alone for 15 to 30 minutes, covered. Add the clean greens to the pot, and boil covered until tender, about 10–15 more minutes. The tougher the greens, the longer they will take to cook. Taste them sooner rather than later: Don’t overcook them. Drain. Discard the smoked meat, but save the liquid!

The leaves will collapse as soon as heat reaches them. To make 1 quart or so of wonderful soup, sauté or steam a bunch of the wet washed leaves the size of a basketball in 2 or 3 Tbsp. butter for 1 minute or so. You can add some chopped onion, too. Stir in 2 to 3 Tbsp. flour to make a roux. Slowly add about 3 cups chicken or beef broth, canned or homemade (see method on page 177), stir while you bring it to a boil, and add one of the following: 1 block cream cheese (you can use either a 3-oz. or an 8-oz.

Place in a large pot, sprinkle with salt, and steam until wilted. In a second pot, place some cubed potatoes, salt, pepper, and a spoonful of bacon drippings, oil, or a little butter. Add 1 cup water and bring to the boiling point. Pour wilted greens on top of potatoes, cover, and cook until potatoes are done. Traditionally, this is served in Missouri with pork sausage. Land Cress Land cress (Barbarea vulgaris or B. ” Some sources say it is named for St. Barbara, whose annual day is in mid-December.

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