Parental and Courtship Feeding in the Forest Garden. My observations over two decades of my birds and how they use vocalisation and body language to express their love and affection for their chicks and potential partners. I contrast and compare my findings with a study carried out in 1969 by Allen W. Stokes in San Diego zoo of a semi-wild, free-roaming population of Red Jungle Fowl. #CourtshipandParentalFeeding #Tidbitting #FoodofLove My sites: The Holistic Hen: https://holistic-hen.blogspot.com/ which also includes written articles to accompany each film plus stand alone ones as well. https://simplyorganicrecipes.blogspot... Our favourite recipes from home and around the World including gluten-free, and homemade health and beauty. https://upcycledwardrobecostumeandclo... Projects for costume making, crafts and clothes. http://ko-fi.com/pavlovafowl – where you can buy me a coffee = $3 if you like my work and want to support it or https://www.paypal.me/Pavlovafowl https://www.patreon.com/user?u=769335 – if you’d also like to be a part of our new venture into animation. Cortejo Alimentación y alimentación por gallina madre en el Huerto Forestal. Mis observaciones durante dos décadas de mis aves y cómo usan la vocalización y el lenguaje corporal para expresar su amor y afecto por sus polluelos y posibles parejas. Contraste y comparo mis hallazgos con un estudio realizado en 1969 por Allen W. Stokes en el zoológico de San Diego de una población semi-salvaje y libre de Gallus Gallus Bankiva Alimentation entre couple et alimentation par la mère poule dans le jardin forestier. Mes observations de deux décennies de mes oiseaux et comment ils utilisent la vocalisation et le langage corporel pour exprimer leur amour et leur affection pour leurs poussins et leurs compagnons potentiels. Je compare et compare mes résultats avec une étude réalisée en 1969 par Allen W. Stokes au zoo de San Diego dans une population semi-sauvage en liberté de Gallus Gallus Bankiva. ... https://www.youtube.com/watch?v=DK79WG87XpY

Organic Plum Pudding Animation - for a written detailed step-by-step and with a gluten-free version http://simplyorganicrecipes.blogspot.fr/2014/01/traditional-victorian-organic-plum.html#.VHMkHYXfu5l - enjoy! Recipe from the 1861 version of Mrs Beeton's Household Management: The recipes in this book are excellent for organic ingredients. I tend to use a little less sugar as I find raw sugar is much 'sweeter' than the 'sugarloaf' they would have used at the time. For metric units see the French Version. 1384 - PLUM PUDDING (John Bull's Own) INGREDIENTS -- 1lb of suet (I use melted butter), 1lb raw cane sugar (I mixed rapadura and granulated, sometimes I also add molasses) 4lbs dried fruit (I use sultanas, prunes, figs, apricots, dates, candied peel (home-made) cherries (this year I used cranberries) plus hazelnuts and almonds. ½ lb plain flour ½ lb bread-crumbs (we make a brioche) 1 tsp mixed spice 8 eggs (I weigh my eggs as they are all different sizes) ¼ pint of brandy ( I can get organic cognac here but this year I tried organic Calvados -- superb!). The fruit can be macerated in the spirit for several hours or even overnight. Mix the ingredients in the following order flour, spice, sugar, fruit, bread-crumbs, butter, eggs then stir (Mrs Beeton suggests "for 25 minutes" and remember to make a wish! Butter the basins, butter the papers, fill the moulds allowing space to rise (you will need a volume of 5¼ pints in total). Make three 'lids' for each bowl out of the buttered paper tie each with string or twine. Steam for between 6 -- 13 hours -- depending on size. Kept in a cool dry place it will be ready for this year's celebrations - alternatively, freeze. Music - The Dongas Tribe - The Lark in the Morning http://www.archive.org/details/rainy_night_in_the_bell_tent Le Plum Pudding - pour Noël 2011 - recette de 1861 de Madame Beeton -- doyenne de la cuisine anglaise -- et superbe en cuisine bio! Recette en bas en anglais et en français Recette de 1860 de Madame Beeton -- doyenne de la cuisine anglaise -- et superbe en cuisine bio! INGREDIENTS -- 450 g de beurre fondue 450 g de sucre complet/rapadura/canne roux 1800 g de fruits secs -- raisans sultanines, pruneaux, figues Lerida, abricots secs, dattes Deglet Nour, fruits confits (fabrication maison), cerises ou canneberges plus amandes et noisettes décortiquées. 225 g de farine Type 65 225 g de brioche en miettes 1 c.c. 'Mixed Spice' -- anglais en bio chez 'Waitrose' - autrement un mélange d'épices - coriandre poudre, gingembre moulu, cassia poudre, muscade moulue, carvi poudre et girofle poudre. 8 oeufs -- (1 oeuf = 65 g) un verre de vin de Cognac ou Calva. Trempez les fruit dans le Calva pour quelques heures. Puis mélanger dans l'ordre les ingrédients suivant: farine, ép ... https://www.youtube.com/watch?v=oNg5vOsvV8g