How To Naturally Remove Retained Placenta In Mare

How To Naturally Remove Retained Placenta In Mare

Retained fetal placenta is a common, extremely serious postpartum problem in mares. The condition describes the failure to pass all, or part, of the placenta after foaling. When managed correctly it is unlikely to have any serious consequences. However, there are complications that may result in future breeding problems, lameness or even death if not correctly resolved. Ideally, the mare should pass, or expel the placenta about 15 minutes to one hour after foaling.  If more than 4-6 hours have passed, then the mare should be treated as an emergency. The Dangers Of Retained Placenta Most cases of retained placenta are non problematic. Occasionally, other problems can develop such as: metritis, septicaemia, laminitis, breeding problems or even death. Left untreated the uterus can accumulate bacteria and toxins. Not only does the retained placenta allow a pathway for bacteria to enter, but the tissue breakdown (or autolysis) provides a great medium for bacterial growth. The resulting inflammation within the uterus leads to an increase in blood flow which allows toxins to be easily absorbed. This type of absorption may potentially lead to septicaemia. It is a very serious condition. You can act before it comes an emergency by doing the steps listed below. How To Treat A Retained Placenta Naturally The goal is to efficiently treat a retained placenta without force, and to prevent further complications as described above. So, whatever you do, DO NOT PULL THE PLACENTA! First, tie, not cut, any placenta hanging below the hocks. The extra weight is needed, so whatever you do, don’t cut. The most effective removal is done with slow, steady, gentle traction....
Easy Buttered Pecan Ice Cream Recipe

Easy Buttered Pecan Ice Cream Recipe

Kitchenaid Ice Cream Maker Attachment Is A Quick Way To Serve Homemade Ice Cream This recipe for homemade buttered pecan ice cream is easy to make. Don’t let pulling out the double boiler and thermometer discourage you. There’s really nothing to it. Although it is not as rich as some of the ice cream recipes that have more eggs, I think it’s just right. Not too sweet, and not too rich, yet it’s still soft and creamy. You could add another egg or two if you prefer a custard style ice cream. Ingredients: 1 cup packed light brown sugar ½ cup water 1/8 teaspoon salt 2 large eggs 2 tablespoons unsalted butter 1 cup whole milk 1 teaspoon vanilla extract 1 cup heavy cream 1 cup chopped toasted pecans Directions: 1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes. 2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup. 3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold. 4. Add the whole milk and vanilla extract and mix well to combine. 5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture. 6. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Fold in the chopped pecans before...
The Best Pan Seared Steak Recipe | Myth Busting

The Best Pan Seared Steak Recipe | Myth Busting

How To Cook The Perfect Pan Seared Steak There are some key steps to searing the perfect steak in a pan, and the most important steps involve searing and turning myths. I’m going to  make post short and sweet so you can get on with your cooking. I’ve done a lot of experimenting in the area of cooking steaks. I’ve tried the Ruth’s Chris method of finishing off in a VERY hot oven. I’ve tried dry aging, hot searing, and many other techniques. The method I’m listing below is the best, and easiest. It produces a delicious, evenly-cooked steak. Forget The Myths You Have Heard About Cooking Steak Start with a good, thick, well-marbled steak that is chilled. Season it well with a generous amount of sea salt. Dry the steak well. Sear it in hot oil or butter, in cast iron. I prefer searing it in butter. Flip often. Yes, that’s right, forget what you’ve heard about only turning once. Add butter and aromatics. Keep flipping and basting. Rest. Carve. DIG IN! Myth Busting Let steak warm to room temperature. This actually has no effect on the finished center temperature. It makes no difference. The key is to start with a dry steak. Sear over high heat first to lock in juices. Not true! Actually, the opposite occurs. Steak that is cooked gently first and finished with a sear will not only develop a deeper, darker crust, but it also cooks more evenly from center to edge. Only flip steak once! False. Multiple flipping will not only get your steak to cook up to 30% faster, but will...
Mini German Blueberry Pancake Recipe

Mini German Blueberry Pancake Recipe

  Mini German pancakes are super easy and delicious. It helps if you have a yard full of French Maran Chickens, as they produce the most delicious eggs. Ingredients 6 eggs 1 cup flour 1 cup milk 1/2 tsp. salt 1 tsp. vanilla 1/4 cup butter melted BLUEBERRY SAUCE/SYRUP (see below) 1 cup water 1/2 cup sugar 3/4 tsp. lemon juice 1 tsp. vanilla 2 1/2 Tbsp. cornstarch 1 cup blueberries Instructions Preheat oven to 400 degrees F. Blend together eggs, flour, milk, salt vanilla and butter until smooth. The easiest way is to use blender. Pour patter into greased muffin tins until each muffin slot is filled about 1/2 way full. Bake for 15-18 minutes until done and puffed up. TO MAKE BLUEBERRY SUACE/SYRUP: Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it thickens up. Stir in blueberries and simmer for about 10 minutes. Fill each mini German pancake with blueberry sauce. You can substitute with peaches, cherries, blackberry, or whatever fruit you prefer....

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