Finding Snakes and Reptiles

Monday, 23. November 2009

There are not many regions in the world that haven’t been colonised by snakes and other reptiles. Snakes are even found in cities, although it is only the friendlier ones that usually survive human wrath. However, if you want to look for a few of the more uncommon snakes, you could look in parks and fields, on beaches or in rivers and ponds and even in the sea, depending on where you live, of course, as sea snakes are inclined to inhabit warmer, tropical waters.

You will have to be very alert and train your eyes to notice even the smallest movement. Wear clothing of dull, drab colours and move slowly, stopping often to listen for movement in the grass or bushes. In the beginning, you will have many false hopes, until you learn to tell the difference between the sounds of the different animals that live or hunt in the grass.

Snakes are difficult to find. Most of the adventurous snakes get killed by frightened (and often ignorant) humans, but a good tip is to look for relatively damp areas in arid regions and, conversely, dry spots in damp areas. Look for where their prey might congregate. For example, near water for toads and frogs. Watch for frightened lizards or birds fleeing for their lives. And listen for geckos warning each other of the presence of a predator.

If you need to move anything, at least don’t damage it and furthermore, ensure you put it back as you found it. Two useful tools while out looking for snakes and other reptiles are binoculars (for tree snakes) and a snake-hook, which should also be used for moving bits of debris so that you don’t risk getting bitten by a snake or stung by a scorpion. A camera, a torch and a notebook and pen are more or less essential, depending on how seriously you treat your interest in herpetology.

You could also take a rule or tape to measure your specimens and a few plastic bags and boxes to hold them while you are doing so. Do not kill anything and do not take anything home with you either! Apart from it not being right to wander into their territory and cause mayhem, it is often contrary to the law too. Be very wary of picking up any snake that you cannot definitely identify as non-venomous. You could be miles from anywhere and will probably not have anti-venom with you. Since many snakes can kill within 30 minutes, you would probably die.

In summary, go looking for snakes by all means, but take it easy and slowly and wear inconspicuous clothing. Moreover, wear strong, hiking-style boots to give you some protection where you are most vulnerable and do not move anything unnecessarily. Take a snake-hook to move things if you need to; a tape, torch, camera, notebook and pen to record your experience and/or findings and a few clear plastic receptacles in case you feel that you have to pick something up.

I hope you really enjoy your search for snakes and other reptiles, but always keep in mind that snakes are not friendly and they are definitely not pets, so be wary of snake bites especially if your search is not taking place in the gardens of a hospital!

If you are interested in snakes and reptiles, you ought to go over to our website called Caring for Snakes

How To Use Dairy Produce: Part 4 – Eggs (cont).

Saturday, 17. October 2009

Preparation Of Basic Foods: Dairy Produce.

Eggs: Part Two

Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a small pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.

Fried Eggs: Melt enough butter to easily cover the base of a frying pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a fish slice.

Baked Eggs: lightly grease an oven-proof dish and slide the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set to your liking.

Omelette: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the frying pan. When the butter is hot, pour in the eggs; as it sets, lift up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required thickness has been achieved. If it is not to be served immediately, pour a thin layer of water onto it to stop a skin forming.

Baked Custard: proceed as above but then transfer the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Bake at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on withdrawal.

Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 minutes. A little jam can be placed at the bottom of the pastry case first, if preferred.

If you would like to learn more about food in general or Traditional Welsh Recipes in particular, please pop along to http://welsh-recipes.the-real-way.com/


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