Did Halloween camping ghost need a step ladder?

It was fitting for Halloween. Several weeks ago neighbor Scott Wahl power washed my fifth wheel RV located at Hickory Hills Campground. He used his step ladder for the cleaning.

It was a pleasant fall day. Ideal for the project.

As Scott finished the project, he noticed damage to the rear of the camper. A limb had fallen and poked a hole in the roof. As we prepared to leave the campground, our thoughts shifted to getting the roof repaired before rains scheduled in a couple days were to arrive.

As a result, we left the campground forgetting the ladder. At home we realized the ladder was missing. 

I drove back to the campground the next day and the ladder was gone. I asked several campers about it. I also checked with the campground folks. No one had seen it. Had been sure the ladder would be sitting waiting for me. Fortunately at the campground, no one ever bothers anyone’s property.

I visited the RV several times over the next couple of weeks. Still no ladder or word of its disappearance.

I drove to the camper Halloween weekend to do some closeup work anticipating the upcoming winter, freezing weather. The ladder had somehow reappeared set up in exactly the place near a slideout, just where it had been left several weeks before.

It probably was the result of someone who borrowed it, remembered it, and returned it as they also were closing up their RV. Or, maybe it was the Halloween ghost of Hickory Hills.

Anyway, the ladder is safely back and stored in Scott’s tool shed.

Persimmon pudding -- a family Thanksgiving tradition

When most people think of dessert treats for Thanksgiving, images and thoughts of pumpkin pies come to mind. For others it is persimmons and persimmon pudding.

For many, persimmon pudding is as traditional as that oven browned turkey and pumpkin pies with a bit of whipped cream on the top.

However, persimmon pudding probably is losing the popularity battle as persimmon pulp is harder to come by these days. There is canned pulp available as some specialty stores. It's OK, but it's not as tasty as the home grown and process pulp. (My opinion).

This year, there reportedly is a shortage of pumpkins. But if you are willing to pay a little more, there are plenty for both Halloween and Thanksgiving and Christmas pies.

Persimmons are one of the most popular items harvested in the fall, although other fruits of interest include the pawpaw, wild grape, elderberry, and wild cherry. These can be picked while on a fall hunting trip for squirrels or a fishing trip, or they can be hunted and picked on any fall hike or outing.

Many people have their favorite persimmon tree grove where they gather their fruit.

Persimmons apparently were an Oriental tree and imported to this country many years ago. Animals, including possums which love them, have helped spread the seeds in many areas.

The persimmon tree has gray, fissured bark. Once you learn the tree, they are easy to identify.

Persimmons should be picked from the ground and not the tree. If picked from the tree, they may be what we always have called “puckery”. One not fully ripe will leave the inside of your mouth with an awful taste and make the inside feel as though it puckers. Some people shake the persimmons from smaller limbs, but there is a danger of getting some puckery ones included in your picking.

Persimmons can be used to make wine. To process them is easy. You just look them over in the kitchen. Wash them off and make sure they are clean. Then squash and drop skins, seeds and all into the container where you make your wine.

However if you plan to use them to make persimmon pudding, cookies or pies or to save and freeze for later, much more work is involved. The biggest problem is getting out the seeds. They are sizable, but difficult to easily remove. The skins and stems also must be separated. They need to be run through a colander or Victoria strainer,  and that is a work of love, but one well worth doing. I

Here is a persimmon pudding recipe::

Ingredients -- 2 cups persimmon pulp, 2 cups sugar (granulated), 2 cups milk, 2 cups flour, 3/4 stick of margarine or butter,1 teaspoon cinnamon, three eggs, pinch of salt, and one-half teaspoon of soda.

Melt the butter and stir into the pulp. Then stir in flour, sugar, salt, soda, and cinnamon in that order, and stir it well.

Pour the mixture into a nine by 13-inch cake pan, and bake for one hour in an oven that has been preheated to 350 degrees. It can be served with whipped cream, or it can be cut into squares and eaten with the hands, although you may have to lick your fingers afterward.

There are a number of other recipes. My mother-in-law always made a pudding that was less like a cake and more like a soft pudding to be eaten with a spoon. Either way it is delicious.

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Contact writer Phil Junker by email at: outdoorscribe@yahoo.com

Conditioning dog as important as hunter

Most hunters recognize the importance of getting in shape before hunting season, but some don't think about getting their hunting dog ready for that first hunt of the season.

Clyde Vitter, a professional dog trainer, who also does some training and research for Purina, says getting a hunting dog in shape is just as important, maybe more important as the hunter being physically prepared.

Vitter recalls that open day of pheasant of a recent season  in South "Dakota was a disaster for bird dogs. In excess of 100 dogs died in the unusual heat of opening day. The heat and poor conditioning were a fatal combination for the dogs...The dogs overheated and were overweight."

What happened opening day in South Dakota was extreme, but it happens all too frequently. In most cases the lack of conditioning and proper nutritional food simply results in a dog that can't properly hunt, thus often leading to a disappointing outing.

"Good dog food and conditioning are critical to the dog's health and hunting ability...A good, upper level dog food is needed to provide the dog what it needs for a good hunt," he explained.

Vitter says just like with humans, it takes time to get dogs in shape for hunting.

"You can't just start feeding a high performance dog food and have it take immediate effect. It takes two to four months to effect the dog," he said.

And like with humans, exercise for the dog should start slow and then be increased. Vitter passed along several conditioning tips:

- You can ride a bicycle while the dog runs along, but the initial run should be no more than 10 minutes, not 10 miles. Build up the time daily. He suggested short runs at higher speeds mixed with slower speeds. A dog in the field does run at one pace.

- He said for some people, jogging with the dog is good. It conditions both the dog and the owner. He said training should gradually be increased to the point where a dog can work without fatigue for 45 minutes to an hour.

"Water is very, very critical. It is as important as dog food," Vitter added. "If a dog gets dehydrated, it goes down much faster."

Take along a water bottle to give dog water from time-to-time, not just a lot of water once.

A large amount of water can be harmful to the dog. The water also should be given to the dog's head level or lower. The dog should not have to look up and extend his head to receive the water.

Vitter said there is a myth that hunting dogs shouldn't be permitted in the house and made pets.

"Totally opposite is the best," said Vitter who has trained and raised world class bird dogs. "By keeping a dog in the house, you teach it manners, develop a bond with the dog and it will want to hunt for you. It isn't going to take off and leave you in the field."

He also said a hunting dog should be kept thin. A trim dog usually will live four-to-five years longer than an obese dog.

Vitter also recommends feeding a dog once a day (evening) is sufficient. For research purposes, he split his kennel and fed half the dogs twice a day and the others once per day. He said the dogs fed once a day out-performed the dogs fed twice per day. The dogs fed once in the evening with much more energetic and ready to hunt in the field of a morning.

Indiana bass reg change proposal may be modified

Indiana’s proposed changes in black bass fishing regs have created a stir among bass tournament anglers along the Ohio River.

The intent of the proposed DNR reg was to protect smallmouth bass in Indiana streams, including rivers. However, it appears the way it is written it would essentially eliminate largemouth bass tournaments fished out of locations like Rocky Point in Perry County.

The DNR is aware of the problem and angler input will be considered.

According to an earlier DNR release, the Indiana Natural Resources Commission will conduct two public hearings on proposed changes to the black bass fishing rule, one at 6 p.m. Oct. 11 in Spencer at McCormick’s Creek State Park, the other on Oct. 17 in Peru . 

 The term “black bass” refers to smallmouth bass, largemouth bass and spotted bass.

  The DNR has proposed changes that will replace the minimum size limit of 12 inches for black bass taken from rivers or streams with a requirement that black bass taken from rivers and streams must be less than 12 inches long or more than 15 inches long, with not more than two being greater than 15 inches long. The bag limit of five in aggregate per day will remain the same.

  The DNR says it believes that this proposed slot limit will afford increased protection, particularly for smallmouth bass populations, and may increase the quality of smallmouth bass fishing opportunities in certain streams. 

 Allowing some harvest of bass less than 12 inches is aimed at preventing “stockpiling” of small bass, and the resulting slow growth that occurs. It would also allow the take of spotted bass, which are plentiful in some streams, compete directly with smallmouth bass, and seldom grow larger than 12 inches.

If approved as is, the reg would prohibit weighing in a string of five largemouh bass over 12 inches from streams like Deer Creek, Oil Creek and other Indiana embayments.

When I contacted Phil Bloom, spokesman for the DNR, he said, “ The proposed slot proposal does not apply to the main stem of the Ohio River, but as written, it would include the tributaries and embayments. That is not our intent, but it will need to be addressed following the two public hearings. 

“The DNR is working on rule amendments that will help resolve the concerns of tournament anglers that use the Ohio River, as well as it’s embayments and the tributaries. 

“As part of this process, the DNR may request to postpone the final vote on these rule changes while a resolution is made,” said Phil.

  

Kids love campfires, water, but why?

Kids love campfires and throwing sticks into water. I’m not sure why. But, they do. It is like an instinct. It’s like part of nature.

Somebody probably has studied why they are attracted to campfires as well as tossing stuff into water. Everything else seems to have been studied. However, if anyone has studied kids and campfires or skicks and water, I’ve never seen one. 

Most people enjoying sitting by a campfire, but tossing things -- other than fishing lures -- in the water seems to be a natural kid thing.

This past weekend, I enjoyed watching grandson Denver build two campfires from scratch. No lighter fluid or starters. He is a Boy Scout and practicing for his Firecrafter award. And while Denver built the fires, his sister Molly also enjoyed them. 

She also was into tossing sticks and small pebbles into the lake.

These activities are fun, but do require adult supervision (grandpa) for the younger ones. Both water and fire can be dangerous. Well, obviously.

Recently, another granddaughter, Meredith, was with me when we built a fire for Smores. She is only three. No one threw anything into the lake, which might have served as a guide and attracted her attention.  It just seemed natural for her at just three years of age to pickup twigs and toss them into the water.

Not that all this means anything. It’s just an observation from an old guy who used to enjoy skipping flat stones at the creek as well as relaxing by a campfire.

Indiana DNR seeks bass reg change

        The Indiana Natural Resources Commission will conduct two public hearings on proposed changes to the black bass fishing rule, one at 6 p.m. Oct. 11 in Spencer at McCormick’s Creek State Park, the other on Oct. 17 in Peru . 

The term “black bass” refers to smallmouth bass, largemouth bass and spotted bass.

  The DNR has proposed changes that will replace the minimum size limit of 12 inches for black bass taken from rivers or streams with a requirement that black bass taken from rivers and streams must be less than 12 inches long or more than 15 inches long, with not more than two being greater than 15 inches long. The bag limit of five in aggregate per day will remain the same.

  The DNR says it believes that this proposed slot limit will afford increased protection, particularly for smallmouth bass populations, and may increase the quality of smallmouth bass fishing opportunities in certain streams. 

Allowing some harvest of bass less than 12 inches is aimed at preventing “stockpiling” of small bass, and the resulting slow growth that occurs. It would also allow the take of spotted bass, which are plentiful in some streams, compete directly with smallmouth bass, and seldom grow larger than 12 inches.

Fall turkey season underway; some hunters use bows

Most people who hunt fall turkeys find it considerably different than spring gobbler hunting. They also find it more challenging, and that says a lot. Spring turkey hunting itself is a test of outdoor skills.

Fall archery turkey season is underway, and despite the dry, hot 2011 summer, there are plenty of birds for hunters.

Indiana’s fall turkey season opened  Oct. 1 for archery hunters and runs through Oct. 30. It will close and then reopen Dec. 3 and continue through Jan. 7.

The firearms season opens Oct. 19 and is open five days through Oct. 23 in some northern counties, however in southern Indiana counties including Perry, Spencer and Posey, it will continue through Oct. 30.

Fall turkey season is different from the spring hunt when toms are attracted to calls due to the mating season. 

And while fall gun hunting can be challenging, I can’t imagine shooting one with a bow and arrow. But some people love it because of the challenge and also because it is one of the earliest hunting seasons.

Fall turkey hunting in simple terms involves less calling and more scouting to find the birds--at least that is the experience of most hunters. Some hunters say the secret to fall birds is breaking up a flock and then waiting for the birds to come back into shooting range whether with a bow or shotgun.

Matt Lindler, a friend who worked for the National Wild Turkey Federation suggests several tactics can be used successfully during fall hunts, depending on the locality and state laws.

“Historically, one of the most common tactics is to sneak up on a feeding flock, run through the middle of it to break it up. The goal is to get the birds to fly in different directions,” said Matt.

He then suggests using a “ki, ki” type distress call or a “lost hen” type call to encourage the birds to reassemble. “A long series of yelps (10 or 12) works, progressively getting louder and longer.”

According to Matt, a group of gobblers also will regroup, but it usually takes them longer.

 

Love those walnut cookies, cakes

One of the bounties of fall is the harvest of nuts. In this part of the country, the most valued are walnuts and hickories. Both are great in desserts.

In the wild, hickories are more abundant. The nuts make good cookies, however you need a lot patience I don’t have to pick out the meat from the shell.

Walnuts ultimately are easier to hull, but are really messy and also can be a lot of work. Harvesting walnuts is almost a lost art. While they are expensive in the grocery store, most people buy them these days rather than picking out the meat.

Frankly, I started thinking about this when my neighbor asked if a friend of his could pick up my walnuts. I’ve become too lazy to hull them. They primarily are a nuisance that if not picked up cause problems late season when mowing the grass.

Although there is considerable work in preparing the walnuts, I’m convinced the ones processed on your own have a better flavor than those that have been on store shelves for months.

Early immigrants moving from the east often looked for locations with walnut trees. Walnut trees meant the land was fertile, limestone based soil that would grow good fruits and crops.

Black walnut tree nuts ripen in late summer and early fall through October. The walnuts should be allowed to ripen hanging on the tree to ensure the flavor and texture of the nut fully develops.

After the walnuts fall and are gathered, they must be stripped of their outer husk, then dried before they are shelled and eaten. Two pounds of walnuts without their exterior husk, will yield about one cup of walnut “meat”.

When black walnuts ripen, the outer husk color changes from green to green-yellow. And, nearly every bit of the walnut, except the meat, can cause serious stains to gloves, clothing, skin, even an enamel sink.

To test of the walnut to determine if is ripe, press down with your thumb on the husk. If it is ripe, the thumb push will leave an indentation on the husk. If the walnut isn’t ripe, try again in a week.

The outer husk of the walnut must be removed after harvest to prevent discoloring and impacting the flavor of the nut inside the shell. Removing the husk can make a mess (lots of stain).

In a delightful book, Smokehouse Ham, Spoon Bread, & Scuppernong Wine by Joseph Dabney, he writes in earlier times, children were pressed into duty using clubs to knock off the husks. He says it was a wonderful day when the early automobile came along and some discovered the husks could be removed by driving over them with the car. Many people use this method today.

As a kid, I remember helping take the hulls off, and I remember the mess. I always had to wear old gloves and old clothes.

Whatever means you use, once the husks are removed, the resulting nuts should be stored to allow them to develop the strong walnut flavor. They should be stored in a cool, dry, ventilated area outside of direct sunlight.

After a couple of weeks, crack a nut. If the meat breaks crisply, the goodie is ready for storage or eating.

There are many wonderful walnut dessert recipes. I’ve always loved them baked into a German Christmas cookie my family made called Zimtstern (cinnamon star).

Interestingly, when I looked at some Zimtstern recipes on the internet, I found them made with almonds instead of walnuts. Guess back when I grew up, my family always hulled walnuts for baking. We never had almonds.

Love those walnuts.