Mossy Brick But Not Mick Jagger
We have a winner for the June Poll. A big hand for Walker S. of Burlington, Vermont who has won a delicious box of pork from Sugar Mountain Farm!
I’ll be putting up a new poll soon. You can still do old polls at the Poll Archive Page. Entries get a chance to win great prizes, adulation, fame and contribute to the ever expanding human knowledge base.
The mossy brick in the picture above is no rolling stone, perhaps because he’s too square, or to be more accurate, rectangular.
I found him on one of our stone wall. Our land is filled with stone walls dividing pastures as well as out in the woods. If you find a stone wall that means that land used to be pasture because the settlers did not build stone walls through the woods.
The brick is probably locally made, likely right here on our land from clay on the land. I have found several piles as well as single bricks around the thousand acre woods such as up at the brick spring that gets its name from the brick there. That’s half way up Sugar Mountain. I doubt someone carried the brick up. More likely they made bricks in that area and then that brick simply got left behind.
Our old farm house, circa 1777, has a massive spiral dual flue chimney over three fire places and a bee hive oven for baking bread. The bricks that made it probably came from these brick fabricating spots I’ve located out in the woods.
Outdoors: 78°F/55°F Mostly Sunny
Tiny Cottage: 55°F/71°F
Daily Spark: New Hampshire’s state motto is “Live Free or Die” so I want to suggest that Vermont, which looks like NH upside down, should have a motto of “Live Free or Tie Dye.”
Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Also lucky at cards.
Walter,
Thank you so much for all the information you provide. I have been raising hogs for a couple of years and have been looking for a viable feeding option which does not include corn and soy. You have provided it. I haven’t seen any info on how you feed whey. Do you dump into a trough or use some type of waterer? How do you ensure that it doesn’t freeze in winter? Does it keep without spoiling for a few days or must it be eaten in a short period? How do you transport gallons of liquid? Do you pick it up daily?
Looks like you just place piles of hay in the paddock and let the hogs graze during the winter. Does it need cover to keep it dry? Will it mold when it gets warmer? Do the hogs lay on the hay they eat or do you provide hay and straw?
Thanks,
Trudy
We use large tanks that gravity feed to troughs. Here are some articles to read:
http://sugarmtnfarm.com/2007/04/29/big-whey-tank/
http://sugarmtnfarm.com/2012/07/16/eats-drinks-shoots-and-pees-whey-economics-infrastructure/
http://sugarmtnfarm.com/2012/06/17/all-the-whey-in-the-world/
https://www.google.com/search?client=safari&rls=en&q=site:sugarmtnfarm.com+feeding+whey&ie=UTF-8&oe=UTF-8http://www.sugarmtnfarm.com/?s=feeding%20whey
The whey is delivered to us several times a week by large tanker truck from the dairy. In the winter our tanks don’t freeze up because we go through the whey so fast, about 2,000 gallons in 36 hours or so. The tanks are also insulated with foil-bubble-bubble-foil and snowbanks that lift the wind up over them. In the summer the whey doesn’t spoil for the same reasons.