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#Post#: 753--------------------------------------------------
How to's....
By: kharma Date: April 17, 2014, 11:33 pm
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Making Butter: Skim off the cream from the milk, pour it into
the butter churn and then pump the handle up and down, this will
move the paddle inside the churn and make butter, you will feel
the mixture become thick and it will be harder to move the
handle, eventually you will feel a ball of butter inside the
churn. Take the butter and press it into a mold and put in the
cold room.
Making Cheese: The first step in cheese making is to let the
milk sit to warm to room temperature and leave undistrubed until
a solid curd is formed. The curd must then be drained through a
clean rep cloth to remove all the whey. The cheese can then be
molded and shaped for storage, salt can be added at this time.
Wrap the cheese in another clean rep cloth and hang to dry in
the pantry.
Refilling lamps: There are lamps around the Home, they should be
kept full at all times. The extra oil is kept in the pantry.
Also each Chamber has a lamp that needs to be kept filled.
Making candles: Take animal fat, boil it down in a kettle and
add lamp oil (can use scented oils and/or colorings) till it is
evenly mixed wtih the fat. Let it cool some and then pour into
molds of various shapes and sizes setting the wick in the
center. Hold wick in place with the end of the wick bent over a
stick which is laying across the top of the mold. Set aside to
harden.
Making soap: Animal fat mixed with water in a kettle, adding a
lil bit of lye crystals. Be careful with the lye. Too much will
cause the mixture to boil out of control and be harmful. Take a
stick and stir the mix to determine consistency. If the liquid
is too watery, you added to much lye� if it�s too sticky too
much water. The perfect consitency is like a thick batter
mixture. Pour into special soap trays or molds and let cool.
(For scented or colored soaps use flower water or add a lil
scented oil and or fruit or dyes.)
Med kits: Make sure med kits are always fully stocked. Should
have at least 10 kanda leaves in a small pouch. A jar of kanda
salve, make sure there are at least 6 clean rep cloths, at least
10 rolled up bandages. Suture kit, containing; a packet with 10
pre-threaded suturing needles. A flask of diluted paga for
cleaning and a flask of full strength paga for pain relief.
Making bandages: Find rags in good shape (don�t use the silk
ones), wash them, then rip them into long strips before boiling
them to sterilize them,dry them and then roll them up and store
them in medical bags in the pantry.
Cleaning game: Remove the horns or antlers and put them in the
storage wagon for later. Seek permission to use a knife, then
proceed to skin the animal carefully, keeping the hide in one
piece. Start by hanging the animal by its back legs. Cut up and
through the hide on the inside of the hind legs. Make a circular
cut around the joint of each leg. With the sharp point and blade
of a knife, skin out the hindquarters. Saw off the hind legs
below the joints. Slice down the belly towards the neck. Grab
the hide and pull-much of it will peel right off. In spots where
the hide sticks, skin with the knife. Cut off the tail. Cut
along the insides of the front legs and skin them out. Pull and
skin the hide down over the animals head. Store the hide in the
storage shed to be cured. The bladders are to be saved to make
botas. Boil them in water, then leave to dry. The meat can then
be cut into roasts, steaks, etc., and stored in the cold room.
Curing skins: Clean them of any fleshy debris by scraping with a
sharp rock or knife after getting permission. Then stake them
out in the sun for a couple of days. Once completely dried rub
the hide with a stick or rock until it is soft and smooth. With
other hides, you remove the fur by scraping it away with a shell
or knife after getting permission then rub both sides until soft
and smooth. Then hang the hides in the storage shed until they
are needed for leather work.
Making botas: Botas are made from animal bladders. They are
stored in the storage shed and should already have been
sterilized. Rub the surface carefully with a rock or blunt stick
until it is soft and pliable. Be careful not to rip the skin as
you work. A horned stopper or a cork will need to be carved as
well. Get permission to use a knife to carve with. This will be
used to fit in the opening to keep the botas from spilling. A
leather strap for hanging upon hooks needs to be sewn upon it as
well. The bota can then be decorated with dyes or paints.
Making Mead: In a large kettle pour 4 quarts of honey, 2 cups of
yellow sugar, and 2 gallons of fresh clean water. Bring to a
slow boil. Stirring constantly, letting it boil for about 20
mins. then remove carefully from the heat. Add 1 yeast cake and
1 jar of mead spices. Stir in 3 gallons chilled clean water and
two pitchers of tospit juice. Ladle the mixture into the cask,
making sure to leave the tap hole open then place the cask in
the back of the storage shed for at least 3 months to ferment.
Making slavewine: First, you must gather sip root. Then steep it
in kalana for a long time. Make sure not to use the better
kalana for this. Stir often and watch it carefully so it does
not burn. It is then cooled and stored in botas or bottles. Make
sure to clearly mark what it is and store in the pantry.
Making kalana or paga: In a barrel that has been cut in half,
place a basket of kalana fruit. Bring a bucket full of water to
the barrel to wash your feet. Stepping in the barrel, crush the
fruit with your feet, after all the fruit is crushed, step out
rinsing your feet. Now the fruit needs to be strained through
repcloths. After it�s all strained, add some yeast and sugar.
One cake of yeast and 3 cups of sugar per basket of fruit. Stir
slowly till all the yeast is dissolved. Pour the juice into a
wine barrel in the back of the storage wagon. After it ferments
for about a month or so, ladle it into bottles, add a cork and
seal with wax. Kalana is made from the fruit of the kalana, paga
comes from grain, and sul paga is made from sul and is not made
here. A bottle or two of sul paga is kept on hand for visitors.
Basically the processes for making all three are similar. All of
these are added to some sugar and allowed to ferment for a month
or so.
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