Fox men hunted deer, small game, and sometimes buffalo. The Sac Fox also ate berries, fruit, and honey, baked cornbread & soup.
Fox is a common name for many species of alert omnivorous mammals belonging to the Canidae family. Foxes are small-to-medium-sized canids (slightly smaller than a medium-sized domestic dog), with a flattened skull, upright triangular ears, a pointed, slightly upturned snout, and a long bushy tail (or brush).
Members of about 37 species are referred to as foxes, of which only 12 species actually belong to the Vulpes genus of "true foxes". By far the most common and widespread species of fox is the red fox (Vulpes vulpes), although various species are found on almost every continent. The presence of fox-like carnivores all over the globe, together with their widespread reputation for cunning, has contributed to their appearance in popular culture and folklore in many societies around the world (see also Foxes in culture). The hunting of foxes with packs of hounds, long an established pursuit in Europe, especially the British Isles, was exported by European settlers to various parts of the New World.
The word fox was inherited from Old English, itself from Proto-Germanic *fuhsaz; compare West Frisian foks, Dutch vos, and German Fuchs. This in turn derives from Proto-Indo-European *puḱ- ‘thick-haired; tail’, which also gave Hindi pū̃ch ‘tail’, Tocharian B päkā ‘tail; chowrie’, and Lithuanian paustìs ‘fur’. The bushy tail also forms the basis for the fox's Welsh name, llwynog, literally ‘bushy’, from llwyn ‘bush’. Likewise, Portuguese: from rabo ‘tail’, Lithuanian uodẽgis from uodegà ‘tail’, and Ojibwa waagosh from waa, which refers to the up and down "bounce" or flickering of an animal or its tail. Male foxes are known as dogs, tods or reynards, females as vixens, and young as cubs, pups, or kits. A group of foxes is referred to as a skulk, leash, troop, or earth.
In the wild, foxes can live for up to 10 years, but most foxes only live for 2 to 3 years due to hunting, road accidents and diseases. Foxes are generally smaller than other members of the family Canidae such as wolves, jackals, and domestic dogs. Male foxes are called Reynards, and weigh, on average, around 5.9 kilograms (13 lb) while female foxes, called vixens, weigh less, at around 5.2 kilograms (11.5 lb). Fox-like features typically include a distinctive muzzle (a "fox face") and bushy tail. Other physical characteristics vary according to habitat. For example, the fennec fox (and other species of fox adapted to life in the desert, such as the kit fox) has large ears and short fur, whereas the Arctic fox has tiny ears and thick, insulating fur. Another example is the red fox which has a typical auburn pelt, the tail normally ending with white marking. Litter sizes can vary greatly according to species and environment – the Arctic fox, for example, has an average litter of four to five, with eleven as maximum.
Unlike many canids, foxes are not always pack animals. Typically, they live in small family groups, and are opportunistic feeders that hunt live prey (especially rodents). Using a pouncing technique practiced from an early age, they are usually able to kill their prey quickly. Foxes also gather a wide variety of other foods ranging from grasshoppers to fruit and berries. The gray fox is one of only two canine species known to climb trees; the other is the raccoon dog.
Foxes are normally extremely wary of humans and are not usually kept as indoor pets; however, the silver fox was successfully domesticated in Russia after a 45-year selective breeding program. This selective breeding also resulted in physical and behavioral traits appearing that are frequently seen in domestic cats, dogs, and other animals, such as pigmentation changes, floppy ears, and curly tails.
Canids commonly known as foxes include members of the following genera:
The fennec fox is the smallest species of fox.
Arctic fox curled up in snow.
A Chilla fox in Pan de Azúcar National Park in the coast of Atacama Desert.
Crab-eating fox, a South American species.
Fox exhibit at Cape Fear Museum in Wilmington, North Carolina
Red fox at Ystad, Sweden
Foxes are omnivores. The diet of foxes is largely made up of invertebrates and small mammals, reptiles (such as snakes), amphibians, scorpions, grasses, berries, fruit, fish, birds, eggs, dung beetles, insects and all other kinds of small animals. Many species are generalist predators, but some (such as the crab-eating fox) are more specialist. Most species of fox generally consume around 1 kg of food every day. Foxes cache excess food, burying it for later consumption, usually under leaves, snow, or soil.
Foxes are readily found in cities and cultivated areas and (depending upon species) seem to adapt reasonably well to human presence.
Red foxes have been introduced into Australia which lacks similar carnivores other than the dingo, and the introduced foxes prey on native wildlife, some to the point of extinction.
Other fox species do not reproduce as readily as the red fox, and are endangered in their native environments. Key among these are the crab-eating fox (Cerdocyon thous) and the African bat-eared fox. Other foxes such as fennec foxes are not endangered.
Foxes have been successfully employed to control pests on fruit farms while leaving the fruit intact.
Fox attacks on humans are not common but have been reported. In November 2008, an incident in the United States was reported in which a jogger was attacked and bitten on the foot and arm by a rabid fox in Arizona. In July 2002, a 14-week-old baby was attacked in a house in Dartford, Kent, United Kingdom. In June 2010, 9-month-old twin girls were bitten on the arms and face when a fox entered their upstairs room in east London.
Fox hunting is an activity that originated in the United Kingdom in the 16th century. Hunting with dogs is now banned in the United Kingdom, though hunting without dogs is still permitted. It is practiced as recreation in several other countries including Australia, Canada, France, Ireland, Italy, Russia and the United States.
There are many records of domesticated red foxes and others, but rarely of sustained domestication. A recent and notable case is the Russian silver fox, or domesticated silver fox, since it resulted in visible and behavioral changes, and is a case study of an animal population modeling according to human domestication needs. The current group of domesticated silver foxes are the result of nearly fifty years of experiments in the Soviet Union and Russia to domesticate the silver morph of the red fox. Notably, the new foxes became more tame, allowing themselves to be petted, whimpering to get attention and sniffing and licking their caretakers. They also became more dog-like as well: they lost their distinctive musky "fox smell", became more friendly with humans, put their ears down (like dogs), wagged their tails when happy and began to vocalize and bark like domesticated dogs. They also began to exhibit other traits seen in some dog breeds, such as color pattern, curled tails, floppy ears, and shorter legs and tails. They are also more likely to have piebald coats, and will almost always have a white spot on the chest or face. The breeding project was set up by the Soviet scientist Dmitri K. Belyaev.
In many cultures, the fox appears in folklore as a symbol of cunning and trickery, or as a familiar animal possessed of magic powers.
In some countries, foxes are major predators of rabbits and hens. Population oscillations of these two species were the first nonlinear oscillation studied, and led to the now-famous Lotka-Volterra equation.
Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Some cobbler recipes, especially in the South, resemble a thick-crusted, deep-dish pie with both top and bottom crust.
Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning "wooden bowl".
In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that their top layers are generally made with oatmeal. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooked in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. Apple pan dowdy is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.
In the UK and Commonwealth, the scone-topped cobbler predominates and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry and peach. Savoury versions, such as lamb, beef or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.
Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they have filling yet require less butter than a traditional pastry, and can be made with margarine.
The American variant known as the Betty or Brown Betty dates from colonial times. In 1864 in the Yale Literary Magazine it appeared with "brown" in lower case, thus making "Betty" the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word "Brown" capitalized, making "Brown Betty" the proper name. Brown Betties are made with bread crumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers; they are baked covered, and have a consistency like bread pudding.
In the Midwestern United States, Apple Betty is often a synonym for Apple Crisp.
Deer (singular and plural) are the ruminant mammals forming the family Cervidae. Species in the Cervidae family include white-tailed deer, mule deer such as black-tailed deer, elk, moose, red deer, reindeer (caribou), fallow deer, roe deer, pudú and chital. Male deer of all species (except the Chinese water deer) and also female reindeer grow and shed new antlers each year. In this they differ from permanently horned animals such as antelope; these are in the same order as deer and may bear a superficial resemblance. The musk deer of Asia and water chevrotain (or mouse deer) of tropical African and Asian forests are not usually regarded as true deer and form their own families, Moschidae and Tragulidae, respectively.
The word "deer" was originally broad in meaning, but became more specific over time. In Middle English der (Old English dēor) meant a wild animal of any kind. This was as opposed to cattle, which then meant any sort of domestic livestock that was easy to collect and remove from the land, from the idea of personal-property ownership (rather than real estate property) and related to modern chattel (property) and capital. Cognates of Old English dēor in other dead Germanic languages have the general sense of "animal", such as Old High German tior, Old Norse djur or dȳr, Gothic dius, Old Saxon dier, and Old Frisian diar.
This general sense gave way to the modern sense in English, by the end of the Middle English period, around 1500. However, all modern Germanic languages save English and Scots retain the more general sense: for example, German Tier, Alemannic Diere or Tiere, Pennsylvania Dutch Gedier, Dutch dier, Afrikaans dier, Limburgish diere, Norwegian dyr, Swedish djur, Danish dyr, Icelandic dýr, Faroese dýr, West Frisian dier, and North Frisian diarten, all of which mean "animal". (However, contrary to south European languages, Dama in Latin and daim in French mean "fallow deer" only).
For most types of deer in modern English usage, the male is called a "buck" and the female is termed a "doe", but the terms vary with dialect, and especially according to the size of the species. For many larger deer the male is termed a "stag", while for other larger deer the same words are used as for cattle: "bull" and "cow". The male Red Deer is a "hart", especially if more than five years old, and the female is a "hind", especially if three or more years old; both terms can also be used for any species of deer, and were widely so used in the past. Terms for young deer vary similarly, with that of most smaller species being called a "fawn" and that of most larger species "calf"; young of the smallest kinds may be a kid. A castrated male deer is a "havier". A group of deer of any kind is a "herd". The adjective of relation pertaining to deer is cervine; like the family name "Cervidae", this is from Latin: , "deer".
Deer are widely distributed, with indigenous representatives in all continents except Antarctica and Australia, though Africa has only one native species, the Red Deer, confined to the Atlas Mountains in the northwest of the continent. However, Fallow Deer have been introduced to South Africa.
Deer live in a variety of biomes ranging from tundra to the tropical rainforest. While often associated with forests, many deer are ecotone species that live in transitional areas between forests and thickets (for cover) and prairie and savanna (open space). The majority of large deer species inhabit temperate mixed deciduous forest, mountain mixed coniferous forest, tropical seasonal/dry forest, and savanna habitats around the world. Clearing open areas within forests to some extent may actually benefit deer populations by exposing the understory and allowing the types of grasses, weeds, and herbs to grow that deer like to eat. Additionally, access to adjacent croplands may also benefit deer. However, adequate forest or brush cover must still be provided for populations to grow and thrive.
Small species of brocket deer and pudús of Central and South America, and muntjacs of Asia generally occupy dense forests and are less often seen in open spaces, with the possible exception of the Indian Muntjac. There are also several species of deer that are highly specialized, and live almost exclusively in mountains, grasslands, swamps, and "wet" savannas, or riparian corridors surrounded by deserts. Some deer have a circumpolar distribution in both North America and Eurasia. Examples include the caribou that live in Arctic tundra and taiga (boreal forests) and moose that inhabit taiga and adjacent areas. Huemul Deer (taruca and Chilean Huemul) of South America's Andes fill an ecological niche of the ibex or Wild Goat, with the fawns behaving more like goat kids.
The highest concentration of large deer species in temperate North America lies in the Canadian Rocky Mountain and Columbia Mountain regions between Alberta and British Columbia where all five North American deer species (White-tailed deer, Mule deer, Caribou, Elk, and Moose) can be found. This region has several clusters of national parks including Mount Revelstoke National Park, Glacier National Park (Canada), Yoho National Park, and Kootenay National Park on the British Columbia side, and Banff National Park, Jasper National Park, and Glacier National Park (U.S.) on the Alberta and Montana sides. Mountain slope habitats vary from moist coniferous/mixed forested habitats to dry subalpine/pine forests with alpine meadows higher up. The foothills and river valleys between the mountain ranges provide a mosaic of cropland and deciduous parklands. The rare woodland caribou have the most restricted range living at higher altitudes in the subalpine meadows and alpine tundra areas of some of the mountain ranges. Elk and Mule Deer both migrate between the alpine meadows and lower coniferous forests and tend to be most common in this region. Elk also inhabit river valley bottomlands, which they share with White-tailed deer. The White-tailed deer have recently expanded their range within the foothills and river valley bottoms of the Canadian Rockies owing to conversion of land to cropland and the clearing of coniferous forests allowing more deciduous vegetation to grow up the mountain slopes. They also live in the aspen parklands north of Calgary and Edmonton, where they share habitat with the moose. The adjacent Great Plains grassland habitats are left to herds of Elk, American Bison, and pronghorn antelope.
The Eurasian Continent (including the Indian Subcontinent) boasts the most species of deer in the world, with most species being found in Asia. Europe, in comparison, has lower diversity in plant and animal species. However, many national parks and protected reserves in Europe do have populations of red deer, roe deer, and fallow deer. These species have long been associated with the continent of Europe, but also inhabit Asia Minor, the Caucasus Mountains, and Northwestern Iran. "European" Fallow Deer historically lived over much of Europe during the Ice Ages, but afterwards became restricted primarily to the Anatolian Peninsula, in present-day Turkey. Present-day Fallow deer populations in Europe are a result of historic man-made introductions of this species first to the Mediterranean regions of Europe, then eventually to the rest of Europe. They were initially park animals that later escaped and reestablished themselves in the wild. Historically, Europe's deer species shared their deciduous forest habitat with other herbivores such as the extinct tarpan (forest horse), extinct aurochs (forest ox), and the endangered wisent (European bison). Good places to see deer in Europe include the Scottish Highlands, the Austrian Alps, the wetlands between Austria, Hungary, and the Czech Republic and some fine National Parks, including Doñana National Park in Spain, the Veluwe in the Netherlands, the Ardennes in Belgium, and Białowieża National Park of Poland. Spain, Eastern Europe, and the Caucasus Mountains still have virgin forest areas that are not only home to sizable deer populations but also for other animals that were once abundant such as the wisent, Eurasian lynx, Spanish lynx, wolves, and Brown bears.
The highest concentration of large deer species in temperate Asia occurs in the mixed deciduous forests, mountain coniferous forests, and taiga bordering North Korea, Manchuria (Northeastern China), and the Ussuri Region (Russia). These are among some of the richest deciduous and coniferous forests in the world where one can find Siberian roe deer, sika deer, elk, and moose. Asian caribou occupy the northern fringes of this region along the Sino-Russian border.
Deer such as the sika deer, Thorold's deer, Central Asian red deer, and elk have historically been farmed for their antlers by Han Chinese, Turkic peoples, Tungusic peoples, Mongolians, and Koreans. Like the Sami people of Finland and Scandinavia, the Tungusic peoples, Mongolians, and Turkic peoples of Southern Siberia, Northern Mongolia, and the Ussuri Region have also taken to raising semi-domesticated herds of Asian Caribou.
The highest concentration of large deer species in the tropics occurs in Southern Asia in Northern India's Indo-Gangetic Plain Region and Nepal's Terai Region. These fertile plains consist of tropical seasonal moist deciduous, dry deciduous forests, and both dry and wet savannas that are home to chital, hog deer, barasingha, Indian sambar, and Indian muntjac. Grazing species such as the endangered barasingha and very common chital are gregarious and live in large herds. Indian sambar can be gregarious but are usually solitary or live in smaller herds. Hog deer are solitary and have lower densities than Indian muntjac. Deer can be seen in several national parks in India, Nepal, and Sri Lanka of which Kanha National Park, Dudhwa National Park, and Chitwan National Park are most famous. Sri Lanka's Wilpattu National Park and Yala National Park have large herds of Indian sambar and chital. The Indian sambar are more gregarious in Sri Lanka than other parts of their range and tend to form larger herds than elsewhere.
The Chao Praya River Valley of Thailand was once primarily tropical seasonal moist deciduous forest and wet savanna that hosted populations of hog deer, the now-extinct Schomburgk's deer, the Eld's deer, Indian sambar, and Indian muntjac. Both the hog deer and Eld's deer are rare, whereas Indian sambar and Indian muntjac thrive in protected national parks such as Khao Yai. Many of these South Asian and Southeast Asian deer species also share their habitat with various herbivores such as Asian elephants, various Asian rhinoceros species, various antelope species (such as nilgai, Four-horned antelope, blackbuck, and Indian gazelle in India), and wild oxen (such as wild Asian water buffalo, gaur, banteng, and kouprey). How different herbivores can survive together in a given area is each species have different food preferences, although there may be some overlap.
Australia has six introduced species of deer that have established sustainable wild populations from acclimatisation society releases in the 19th century. These are fallow deer, red deer, sambar, hog deer, rusa, and chital. Red deer introduced into New Zealand in 1851 from English and Scottish stock were domesticated in deer farms by the late 1960s and are common farm animals there now. Seven other species of deer were introduced into New Zealand but none are as widespread as red deer.
Deer weights generally range from 30 to 300 kg (70 to 700 lb), though the smallest species, the Northern Pudú, averages 10 kg (20 lb) and the largest, the moose, averages 431 kg (1,000 lb). They generally have lithe, compact bodies and long, powerful legs suited for rugged woodland terrain. Deer are also excellent jumpers and swimmers. Deer are ruminants, or cud-chewers, and have a four-chambered stomach. The teeth of deer are adapted to feeding on vegetation, and like other ruminants, they lack upper incisors, instead having a tough pad at the front of their upper jaw. Some deer, such as those on the island of Rùm, do consume meat when it is available.
The Chinese water deer, tufted deer, and muntjac have enlarged upper canine teeth forming sharp tusks, while other species often lack upper canines altogether. The cheek teeth of deer have crescent ridges of enamel, which enable them to grind a wide variety of vegetation. The dental formula for deer is:
Nearly all deer have a facial gland in front of each eye. The gland contains a strongly scented pheromone, used to mark its home range. Bucks of a wide range of species open these glands wide when angry or excited. All deer have a liver without a gallbladder. Deer also have a tapetum lucidum, which gives them sufficiently good night vision.
Nearly all cervids are so-called uniparental species: the fawns are only cared for by the mother. A doe generally has one or two fawns at a time (triplets, while not unknown, are uncommon). The gestation period is anywhere up to ten months for the European roe deer. Most fawns are born with their fur covered with white spots, though in many species they lose these spots by the end of their first winter. In the first twenty minutes of a fawn's life, the fawn begins to take its first steps. Its mother licks it clean until it is almost free of scent, so predators will not find it. Its mother leaves often, and the fawn does not like to be left behind. Sometimes its mother must gently push it down with her foot. The fawn stays hidden in the grass for one week until it is strong enough to walk with its mother. The fawn and its mother stay together for about one year. A male usually never sees his mother again, but females sometimes come back with their own fawns and form small herds.
Deer are selective feeders. They are usually browsers, and primarily feed on leaves. They have small, unspecialized stomachs by ruminant standards, and high nutrition requirements. Rather than attempt to digest vast quantities of low-grade, fibrous food as, for example, sheep and cattle do, deer select easily digestible shoots, young leaves, fresh grasses, soft twigs, fruit, fungi, and lichens.
With the exception of the Chinese Water Deer, which have tusks, all male deer have antlers. Sometimes a female will have a small stub. The only female deer with antlers are reindeer (caribou). Antlers grow as highly vascular spongy tissue covered in a skin called velvet. Before the beginning of a species' mating season, the antlers calcify under the velvet and become hard bone. The velvet is then rubbed off leaving dead bone which forms the hard antlers. After the mating season, the pedicle and the antler base are separated by a layer of softer tissue, and the antler falls off.
One way that many hunters are able to track main paths that the deer travel on is because of their "rubs". A rub is used to deposit scent from glands near the eye and forehead and physically mark territory.
During the mating season, bucks use their antlers to fight one another for the opportunity to attract mates in a given herd. The two bucks circle each other, bend back their legs, lower their heads, and charge.
Necropsy research on wild deer that were killed and eaten by wolves shows that deer with asymmetric antlers are weakened by genetic defects and are less likely to escape being caught by predators][.
Each species has its own characteristic antler structure – for example white-tailed deer antlers include a series of tines sprouting upward from a forward-curving main beam, while fallow deer and moose antlers are palmate, with a broad central portion. Mule deer and black-tailed deer, species within the same genus as the white-tailed deer, instead have bifurcated (or branched) antlers—that is, the main beam splits into two, each of which may split into two more. Young males of many deer, and the adults of some species, such as brocket deer and pudus, have antlers which are single spikes.
A piebald deer is a deer with a brown and white spotting pattern which is not caused by parasites or diseases. They can appear to be almost entirely white. In addition to the non-standard coloration, other differences have been observed: bowing or Roman nose, overly arched spine (scoliosis), long tails, short legs, and underbites.
Seneca County, New York maintains the largest herd of white deer. White pigmented white-tailed deer began populating the deer population in the area now known as the Conservation Area of the former Seneca Army Depot. The U.S. Army gave the white deer protection while managing the normal colored deer through hunting. The white deer coloration is the result of a recessive gene.
There is a herd of white fallow deer located near Argonne National Laboratories in northern Illinois.
White tail fawns are born a brown or tan color with a spotted white pattern. Sometimes these fawns can be born with a grey appearance, making them seem dirty. The coats then become pure white in the middle of their second year, sometimes mistaken for albino deer.
Albino whitetail deer appear to have pink skin with a pure white coat, and the irises are usually pink as well. There is no such thing as a partial albino, true albino deer have little or no melanin in their bodies. Their color is mainly white because it lacks any pigments, making the skin appear pink because the flowing blood can be seen through the skin. Their white coats make them especially vulnerable to predators.
The earliest fossil deer, including Heteroprox, date from the Oligocene of Europe, and resembled the modern muntjacs. Later species were often larger, with more impressive antlers. They rapidly spread to the other continents, even for a time occupying much of northern Africa, where they are now almost wholly absent. Some extinct deer had huge antlers, larger than those of any living species. Examples include Eucladoceros, and the giant deer Megaloceros, whose antlers stretched to 3.5 metres across.
Syndyocera was one of the first animals considered to be related to the deer, sharing similar features common with the deer, horse, giraffe, and antelope. Fossils show it had bony skull outgrowths that resembled non-deciduous antlers found in Northern America approximately 35 million years ago. Another animal also thought to be related to the deer is the world's oldest known antler-shedding deer, Dicrocerus elegans. This animal's sediment deposits are found in European soil dating back to between 15–30 million years ago. Yet another distant ancestor is thought to be Archaeomeryx][.
Note that the terms indicate the origin of the groups, not their modern distribution: the water deer, for example, is a New World species but is found only in China and Korea.
It is thought that the new world group originates from the forests of North America and Siberia, the old world deer in Asia.
The deer family has at least 90 species; The list is based on the studies of Randi, Mucci, Claro-Hergueta, Bonnet and Douzery (2001); Pitraa, Fickela, Meijaard, Groves (2004); Ludt, Schroeder, Rottmann and Kuehn (2004); Hernandez-Fernandez and Vrba (2005); Groves (2006); Ruiz-Garcia, M., Randi, E., Martinez-Aguero, M. and Alvarez D. (2007); Duarte, J.M.B., Gonzalez, S. and Maldonado, J.E. (2008); Groves and Grubb (2011) The family Cervidae is organized as follows:
The following is the classification of extinct cervids only, as well as including living lineages that have some species known from the fossil record or that have become extinct.
This list is incomplete; you can help by expanding it.
In On the Origin of Species (1859), Charles Darwin wrote "Although I do not know of any thoroughly well-authenticated cases of perfectly fertile hybrid animals, I have some reason to believe that the hybrids from Cervulus vaginalis and Reevesii [...] are perfectly fertile." These two varieties of muntjac are currently considered the same species.
A number of deer hybrids are bred to improve meat yield in farmed deer. American elk (or wapiti) and Red Deer from the Old World can produce fertile offspring in captivity, and were once considered one species. Hybrid offspring, however, must be able to escape and defend themselves against predators, and these hybrid offspring are unable to do so in the wild state. Recent DNA, animal behavior studies, and morphology and antler characteristics have shown there are not one but three species of Red Deer: European red deer, Central Asian red deer, and American elk. The European elk is a different species and is known as moose in North America. The hybrids are about 30% more efficient in producing antlers by comparing velvet to body weight. Wapiti have been introduced into some European red deer herds to improve the Red Deer type, but not always with the intended improvement.
In New Zealand, where deer are introduced species, there are hybrid zones between red deer and North American wapiti populations and also between red deer and sika deer populations. In New Zealand, red deer have been artificially hybridized with Père David deer in order to create a farmed deer that gives birth in spring. The initial hybrids were created by artificial insemination and back-crossed to red deer. However, such hybrid offspring can only survive in captivity free of predators.
In Canada, the farming of European red deer and red deer hybrids is considered a threat to native wapiti. In Britain, the introduced sika deer is considered a threat to native red deer. Initial sika deer/red deer hybrids occur when young sika stags expand their range into established red deer areas and have no sika hinds to mate with. They mate instead with young red hinds and produce fertile hybrids. These hybrids mate with either sika or red deer (depending which species is prevalent in the area), resulting in mongrelization. Many of the sika deer that escaped from British parks were probably already hybrids for this reason. These hybrids do not properly inherit survival strategies and can only survive in either a captive state or when there are no predators.
In captivity, mule deer have been mated to white-tail deer. Both male mule deer/female white-tailed deer and male white-tailed deer/female mule deer matings have produced hybrids. Less than 50% of the hybrid fawns survived their first few months. Hybrids have been reported in the wild but are disadvantaged because they don't properly inherit survival strategies. Mule deer move with bounding leaps (all 4 hooves hit the ground at once, also called "stotting") to escape predators. Stotting is so specialized that only 100% genetically pure mule deer seem able to do it. In captive hybrids, even a one-eighth white-tail/seven-eighths mule deer hybrid has an erratic escape behaviour and would be unlikely to survive to breeding age.][ Hybrids do survive on game ranches where both species are kept and where predators are controlled by man.
Deer are represented in heraldry by the stag or hart, or less often, by the hind, and the brocket (a young stag up to two years), respectively. Stag's heads and antlers also appear as charges. The old name for deer was simply cerf, and it is chiefly the head that appears on the ancient arms. Examples of deer in coats of arms can be found in the arms of Hertfordshire, England, and its county town of Hertford; both are examples of canting arms, and also in the coat of arms of Northern Ireland.
Several Norwegian municipalities have a stag or stag's head in their arms: Gjemnes, Hitra, Hjartdal, Rendalen and Voss. A deer appears on the arms of the Israeli Postal Authority (see Hebrew language Wikipedia page).
Arms of Raon-aux-Bois, France
Arms of Dotternhausen, Germany
Arms of Thierachern, Switzerland
Arms of Friolzheim, Germany
Arms of Bauen, Switzerland
Arms of Albstadt, Germany
Arms of Dassel, Germany
Arms of the Earls Bathurst
Arms of Gjemnes, Norway
Arms of Hitra, Norway
Arms of Hjartdal, Norway
Arms of Voss, Norway
Arms of Rendalen, Norway
Arms of Balakhna, Russia
Arms of the province of Åland, Finland
Arms of the city Jelenia Gora, Poland
Arms of the city Umeå, Sweden
Coat of Arms of Northern Ireland, UK
Coat of Arms of Chile
Coat of Arms of Nottingham, England
Ancient Greek gilt-silver rhyton, 4th century BC, Metropolitan Museum of Art, New York
Resting Deer. Moche Culture (Peru) Larco Museum Collection
Mosaic of a deer in Apamea Museum in Syria
Cap Badge of the Gordon Highlanders
Stag with Head Raised Upwards. The Walters Art Museum.
Deer have long had economic significance to humans. Deer meat, for which they are hunted and farmed, is called venison. Deer organ meat is called humble (see humble pie). The skins make a peculiarly strong, soft leather, known as buckskin. There is nothing special about skins with the fur on since the hair is brittle and soon falls off. The hoofs and horns are used for ornamental purposes, especially the antlers of the roe deer, which are utilized for making umbrella handles, and for similar purposes; elk horn is often employed in making knife handles. In China, a medicine is made from stag horn, and the antlers of certain species are eaten when "in the velvet".
Deer have long been bred in captivity as ornaments for parks, but only in the case of reindeer has thorough domestication succeeded. The Sami of Scandinavia and the Kola Peninsula of Russia and other nomadic peoples of northern Asia use reindeer for food, clothing, and transport.
The caribou in North America is not domesticated or herded as is the case of reindeer (the same species). Reindeer are often found in colder regions in Europe, but is important as a quarry animal to the Inuit. Most commercial venison in the United States is imported from New Zealand.
Deer were originally brought to New Zealand by European settlers, and the deer population rose rapidly. This caused great environmental damage and was controlled by hunting and poisoning until the concept of deer farming developed in the 1960s. Deer farming has advanced into a significant economic activity in New Zealand with more than 3,000 farms running over 1 million deer in total. Deer products are exported to over 50 countries around the world, with New Zealand becoming well recognised as a source of quality venison and co-products.
Automobile collisions with deer can impose a significant cost on the economy. In the U.S., about 1.5 million deer-vehicle collisions occur each year, according to the National Highway Traffic Safety Administration. Those accidents cause about 150 human deaths and $1.1 billion in property damage annually. In Scotland, several roads including the A82, the A87 and the A835 have had significant enough problems with deer vehicle collisions (DVCs) that sets of vehicle activated automatic warning signs have been installed along these roads.
The sight of deer standing motionless, caught in headlights gives rise to the phrase "deer in the headlights".
In some areas of the UK, deer (especially fallow deer due to their gregarious behaviour), have been implicated as a possible reservoir for transmission of bovine tuberculosis, a disease which in the UK in 2005 cost £90 million in attempts to eradicate. In New Zealand, deer are thought to be important as vectors picking up M. bovis in areas where brushtail possums, (Trichosurus vulpecula), are infected, and transferring it to previously uninfected possums when their carcasses are scavenged elsewhere. The white-tailed deer, (Odocoileus virginianus), has been confirmed as the sole maintenance host in the Michigan outbreak of bovine tuberculosis which remains a significant barrier to the US nationwide eradication of the disease in livestock. In 2008, 733,998 licensed deer hunters harvested approximately 489,922 white-tailed deer in attempts to control the deer population and disease spread. These hunters purchased more than 1.5 million deer harvest tags. The economic value of deer hunting to Michigan’s economy is substantial. For example, in 2006, hunters spent US$507 million hunting white-tailed deer in Michigan.
Deer hunting is a popular activity in the U.S. and generates revenue for states and the federal government from the sales of licenses, permits and tags. The 2006 survey by the U.S. Fish and Wildlife Service estimates that license sales generate approximately $700 million annually. This revenue generally goes to support conservation efforts in the states where the licenses are purchased. Overall, the U.S. Fish and Wildlife Service estimates that big game hunting for deer and elk generates approximately $11.8 billion annually in hunting-related travel, equipment and related expenditures.
Deerland: America's Hunt for Ecological Balance and the Essence of Wildness by Al Cambronne, Lyons Press (2013), ISBN 978-0-7627-8027-3
Cornbread is a generic name for any number of quick breads containing cornmeal and leavened by baking powder.
Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a "cornerstone" of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (the alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, posole in Spanish, also is ground into masa harina for tamales and tortillas). This ancient Native American technology has been named nixtamalization. Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean chicha). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.)
—- Charles Hudson, The Southeastern Indians.
Cornbread is a popular item in soul food enjoyed by many people for its texture and aroma. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbread is mushy, chewier and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.
Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. In rural areas of the southern United States in the mid 20th century cornbread, accompanied by pinto beans (often called soup beans in this context) or honey, was a common lunch for poor children. It is still a common side dish, often served with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys.
In the United States, Northern and Southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. A preference for sweetness and adding sugar or molasses can be found in both regions, but salty or savory tastes are sometimes more common in the South, and thus favor using buttermilk in the batter or such additions as cracklins. Cornbread is occasionally crumbled and served with cold milk or clabber (buttermilk) similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeño peppers and topped with shredded cheese.
Skillet-fried or skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container in which it is cooked) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves.
A slightly different variety, cooked in a simple baking dish, is associated with northern US cuisine; it tends to be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version. In the border states and parts of the Upper South, a cross between the two traditions is known as "light cornbread."
Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.
Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and baked in a specific type of iron pan over an open fire (such as a frontiersman would use), using butter, margarine, Crisco or cooking oil. Corn pones have been a staple of Southern U.S. cuisine, and have been discussed by many American writers, including Mark Twain.
In the Appalachian Mountains, cornbread baked in a round iron skillet, or in a cake pan of any shape, is still referred to as a "pone" of cornbread (as opposed to "hoe cakes," the term for cornbread fried in pancake style); and when biscuit dough (i.e., "biscuits" in the American sense of the word) is occasionally baked in one large cake rather than as separate biscuits, this is called a "biscuit pone."
The term "corn pone" is sometimes used derogatorily to refer to one who possesses certain rural, unsophisticated peculiarities ("he's a corn pone"), or as an adjective to describe particular rural, folksy or "hick" characteristics (e.g., "corn pone" humor). This pejorative term often is directed at persons from rural areas of the southern and midwestern US. A character in the Lil' Abner comic strip, General Jubilation T Cornpone, was a mythical Civil War general from Dogpatch known for his retreats and imputed cowardice. President John F. Kennedy's staffers, who despised Texan Vice-President Lyndon B. Johnson, used to refer to Johnson behind his back as 'Uncle Cornpone' or 'Rufus Cornpone'.
Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4" diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.
Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.
A thicker buttermilk-based batter which is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside.
Game is any animal hunted for food or not normally domesticated. Game animals are also hunted for sport.
The type and range of animals legitimately hunted. Sometimes a distinction is also made between varieties and species of a particular animal, such as wild or domestic turkey. Fish are excluded from the term game, and fish caught for sport are referred to as game fish.
Also, in some countries, game is classified, including legal classification with respect to licenses required, as either 'small game' or 'large game'. Small game includes small animals, such as rabbits, pheasants, geese or ducks. A single small game license may cover all small game species and be subject to yearly bag limits. Large game includes animals like deer, bear, and elk and are often subject to individual licensing where a separate license is required for each individual animal taken (tags). Big game is a term sometimes used interchangeably with large game although in other contexts it refers to large, usually African, mammals (like elephants) which are hunted mainly for trophies, not for food.
In some parts of Africa, wild animals hunted for their meat are called bushmeat; see that article for more detailed information on how this operates within the economy (for personal consumption and for money) and the law (including overexploitation and illegal imports). Animals hunted for bushmeat include, but are not limited to:
Some of these animals are endangered or otherwise protected, and thus it is illegal to hunt them.
In Africa, animals hunted for their pelts or ivory are sometimes referred to as big game.
Also see the legal definition of game in Swaziland.
South Africa has 62 species of gamebirds, including guineafowl, francolin, partridge, quail, sandgrouse, duck, geese, snipe, bustard and korhaan. Some of these species are no longer hunted, and of the 44 indigenous gamebirds that can potentially be utilised on South Africa only three, namely the Yellow-throated Sandgrouse, Delegorgues Pigeon and the African Pygmy Goose warrant special protection. Of the remaining 41 species, 24 have shown increased in numbers and distribution range in the last 25 years or so. The status of 14 species appears unchanged, with insufficient information being available for the remaining three species. The gamebirds of South Africa where the population status in 2005 was secure or growing are listed below:
In Australia, game includes:
Species of Deer include:
In the U.S. and Canada, deer are the most commonly hunted big game. Other game species include:
See also: Hunting in Russia
In the PRC there is a special cuisine category called ye wei, which includes animals in the wild.
In the UK game is defined in law by the Game Act 1831. It is illegal to shoot game on Sundays or at night. Other (non-game birds) that are hunted for food in the UK are specified under the Wildlife and Countryside Act 1981. UK law defines game as including:
Deer are not included in the definition, but similar controls provided to those in the Game Act apply to deer (from the Deer Act 1991). Deer hunted in the UK are:
Other animals which are hunted in the UK include:
Capercaillie are not currently hunted in the UK because of a recent decline in numbers and conservation projects towards their recovery. The ban is generally considered voluntary on private lands, and few birds live away from RSPB or Forestry Commission land anyway.
In Iceland game includes:
Game in Norway, Sweden, Denmark and Finland includes:
Once obtained, game meat][ must be processed. The method of processing varies by game species and size. Small game and fowl may simply be carried home to be butchered. Large game such as deer is quickly field-dressed by removing the viscera in the field, while very large animals like moose may be partially butchered in the field because of the difficulty of removing them intact from their habitat. Commercial processors often handle deer taken during deer seasons, sometimes even at supermarket meat counters. Otherwise the hunter handles butchering. The carcass is kept cool to minimize spoilage.
Traditionally, game meat used to be hung until "high", i.e. approaching a state of decomposition. The term 'gamey', 'gamy' refers to this usually desirable taste (haut goût). However, this adds to the risk of contamination. Small game can be processed essentially intact; after gutting and skinning or defeathering (by species), small animals are ready for cooking although they may be disjointed first. Large game must be processed by techniques commonly practiced by commercial butchers.
Generally game is cooked in the same ways as farmed meat. Because some game meat is leaner than store-bought beef, overcooking is a common mishap which can be avoided if properly prepared. It is sometimes grilled or cooked longer or by slow cooking or moist-heat methods to make it more tender, since some game tends to be tougher than farm-raised meat. Other methods of tenderizing include marinating as in the dish Hasenpfeffer, cooking in a game pie or as a stew such as Burgoo.
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Squirrels belong to a large family of small or medium-sized rodents called the Sciuridae. The family includes tree squirrels, ground squirrels, chipmunks, marmots (including woodchucks), flying squirrels, and prairie dogs. Squirrels are indigenous to the Americas, Eurasia, and Africa, and have been introduced to Australia. The earliest known squirrels date from the Eocene and are most closely related to the mountain beaver and to the dormouse among living rodent families.
The word "squirrel", first specified in 1327, comes from Anglo-Norman esquirel from the Old French escurel, the reflex of a Latin word sciurus. This Latin word was borrowed from the Ancient Greek word σκίουρος, skiouros, which means shadow-tailed, referring to the bushy appendage possessed by many of its members.
The native Old English word, ācweorna, survived only into Middle English (as aquerne) before being replaced. The Old English word is of Common Germanic origin, with cognates such as German Eichhorn, Norwegian ekorn, Dutch eekhoorn, Swedish ekorre and Danish egern.
Squirrels are generally small animals, ranging in size from the African pygmy squirrel at 7–10 cm (2.8–3.9 in) in length and just 10 g (0.35 oz) in weight, to the Alpine marmot which is 53–73 cm (21–29 in) long and weighs from 5 to 8 kg (11 to 18 lb). Squirrels typically have slender bodies with bushy tails and large eyes. Their fur is generally soft and silky, although much thicker in some species than others. The color of squirrels is highly variable between—and often even within—species.
The hind limbs are generally longer than the fore limbs, and they have four or five toes on each paw. Their paws include an often poorly developed thumb, and have soft pads on the undersides. The eastern gray squirrel is one of very few mammalian species that can descend a tree head-first. It does this by turning its feet so the claws of its hind paws are backward pointing and can grip the tree bark.][
Squirrels live in almost every habitat from tropical rainforest to semiarid desert, avoiding only the high polar regions and the driest of deserts. They are predominantly herbivorous, subsisting on seeds and nuts, but many will eat insects and even small vertebrates.
As their large eyes indicate, squirrels generally have an excellent sense of vision, which is especially important for tree-dwelling species. They also have very versatile and sturdy claws for grasping and climbing. Many also have a good sense of touch, with vibrissae on their heads and limbs.
The teeth of sciurids follow the typical rodent pattern, with large gnawing incisors that grow throughout life, and grinding cheek teeth set back behind a wide gap, or diastema. The typical dental formula for sciurids is ][
The life span of the Gray squirrel is approximately six years. Most urban squirrels do not reach their first birthday. This is due not to predators, but rather to automobiles. Compare this to its rural counterpart, which often perishes from lack of food.] [
Squirrels breed once or twice a year and give birth to a varying number of young after three to six weeks, depending on species. The young are born naked, toothless, and blind. In most species of squirrel, only the female looks after the young, which are weaned at around six to ten weeks of age and become sexually mature at the end of their first year. Ground-dwelling species are generally social animals, often living in well-developed colonies, but the tree-dwelling species are more solitary.
Ground and tree squirrels are typically diurnal or crepuscular, while flying squirrels tend to be nocturnal—except for lactating flying squirrels and their offspring, which have a period of diurnality during the summer.
Squirrels cannot digest cellulose, so they must rely on foods rich in protein, carbohydrates, and fats. In temperate regions, early spring is the hardest time of year for squirrels, because buried nuts begin to sprout and are no longer available for the squirrel to eat, and new food sources have not become available yet. During these times, squirrels rely heavily on the buds of trees. Squirrels' diets consist primarily of a wide variety of plants, including nuts, seeds, conifer cones, fruits, fungi and green vegetation. However, some squirrels also consume meat, especially when faced with hunger. Squirrels have been known to eat insects, eggs, small birds, young snakes and smaller rodents. Indeed, some tropical species have shifted almost entirely to a diet of insects.
Predatory behavior has been noted by various species of ground squirrels, particularly the thirteen-lined ground squirrel. For example, Bailey, a scientist in the 1920s, observed a thirteen-lined ground squirrel preying upon a young chicken. Wistrand reported seeing this same species eating a freshly killed snake. Whitaker examined the stomachs of 139 thirteen-lined ground squirrels and found bird flesh in four of the specimens and the remains of a short-tailed shrew in one; Bradley, examining white-tailed antelope squirrels' stomachs, found at least 10% of his 609 specimens' stomachs contained some type of vertebrate, mostly lizards and rodents. Morgart observed a white-tailed antelope squirrel capturing and eating a silky pocket mouse.
Grizzled giant squirrel (Ratufa macroura) of the Ratufinae
Southern flying squirrel (Glaucomys volans) of the Pteromyini
Prevost's squirrel (Callosciurus prevosti) of the Callosciurini
Unstriped ground squirrel (Xerus rutilus) of the Xerini
Alpine marmot (Marmota marmota) of the Marmotini
The living squirrels are divided into five subfamilies, with about 58 genera and some 285 species. The oldest squirrel fossil, Hesperopetes, dates back to the Chadronian (late Eocene, about 40–35 million years ago) and is similar to modern flying squirrels.
A variety of fossil squirrels, from the latest Eocene to the Miocene, could not be assigned with certainty to any living lineage. At least some of these probably were variants of the oldest basal "protosquirrels" (in the sense that they lacked the full range of living squirrels' autapomorphies). The distribution and diversity of such ancient and ancestral forms suggest the squirrels as a group may have originated in North America.
Apart from these sometimes little-known fossil forms, the phylogeny of the living squirrels is fairly straightforward. The three main lineages are the Ratufinae (Oriental giant squirrels), Sciurillinae and all other subfamilies. The Ratufinae contain a mere handful of living species in tropical Asia. The neotropical pygmy squirrel of tropical South America is the sole living member of the Sciurillinae. The third lineage, by far the largest, has a near-cosmopolitan distribution. This further supports the hypothesis that the common ancestor of all squirrels, living and fossil, lived in North America, as these three most ancient lineages seem to have radiated from there; if squirrels had originated in Eurasia, for example, one would expect quite ancient lineages in Africa, but African squirrels seem to be of more recent origin.
The main group of squirrels also can be split into three subgroups, which yield the remaining subfamilies. The Sciurinae contains the flying squirrels (Pteromyini) and the Sciurini, which among others contains the American tree squirrels; the former have often been considered a separate subfamily, but are now seen as a tribe of the Sciurinae. The pine squirrels (Tamiasciurus), on the other hand, are usually included with the main tree squirrel lineage, but appear to be about as distinct as the flying squirrels; hence, they are sometimes considered a distinct tribe, Tamiasciurini.
Two of the three subfamilies are of about equal size, containing between nearly 70 and 80 species each; the third is about twice as large. The Sciurinae contains arboreal (tree-living) squirrels, mainly of the Americas and to a lesser extent Eurasia. The Callosciurinae is most diverse in tropical Asia and contains squirrels which are also arboreal, but have a markedly different habitus and appear more "elegant", an effect enhanced by their often very colorful fur. The Xerinae—the largest subfamily—are made up from the mainly terrestrial (ground-living) forms and include the large marmots and the popular prairie dogs, among others, as well as the tree squirrels of Africa; they tend to be more gregarious than other squirrels, which do not usually live together in close-knit groups.
Subgenus Marmota: (M. baibacina)Gray marmot
Native American tribes in Iowa
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties.
Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.
Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar. It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganisms do not grow in honey because of its low water activity of 0.6. However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants' immature intestinal tracts, leading to illness and even death.
Honey has a long history of human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It is also used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; the honey can be analysed by the techniques of melissopalynology in area environmental studies of radioactive particles, dust and particulate pollution.
Honey's natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. The invertase is one of these enzymes synthesized by the body of the insect.
Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.
Honey is produced by bees as a food source. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy. By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:
The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.
In the hive, the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested. Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment. The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar. This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.
The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules. This forms a semisolid solution of precipitated glucose crystals in a solution of fructose and other ingredients.
The melting point of crystallized honey is between 40 and 50 °C (104 and 122 °F), depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously. The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as brassica honey, will crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or tupelo honey, do not crystallize. Some types of honey may produce very large but few crystals, while others will produce many small crystals.
Crystallization is also affected by water content, because a high percentage of water will inhibit crystallization, as will a high dextrin content. Temperature also affects the rate of crystallization, with the fastest growth occurring between 13 and 17 °C (55 and 63 °F). Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking or agitating, rather than if left at rest. However, the nucleation of microscopic seed-crystals is greatest between 5 and 8 °C (41 and 46 °F). Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5 °C, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely.
Since honey normally exists below its melting point, it is a supercooled liquid. At very low temperatures, honey will not freeze solid. Instead, as the temperatures become colder, the viscosity of honey increases. Like most viscous liquids, the honey will become thick and sluggish with decreasing temperature. At , honey may appear or even feel solid, but it will continue to flow at very slow rates. Honey has a glass transition between -42 and -51 °C (-44 and -60 °F). Below this temperature, honey enters a glassy state and will become an amorphous solid (noncrystalline).
The viscosity of honey is affected greatly by both temperature and water content. The higher the humidity, the easier honey will flow. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of honey also has little effect on viscosity, with the exception of a few types. At , honey with 14% humidity will generally have a viscosity of around 400 poise, while a honey containing 20% humidity will have a viscosity of around 20 poise. Viscosity increase due to temperature occurs very slowly at first. A honey containing 16% humidity, at , will have a viscosity of around 2 poise, while at , the viscosity will be around 70 poise. As cooling progresses, honey will become more viscous at an increasingly rapid rate, reaching 600 poise around . However, while honey is very viscous, it has rather low surface tension.
A few types of honey have unusual viscous properties. Honey from heather or manuka display thixotropic properties. These types of honey enter a gel-like state when motionless, but then liquify when stirred.
Since honey contains electrolytes, in the form of acids and minerals, it exhibits varying degrees of electrical conductivity. Measurements of the electrical conductivity are used to determine the quality of honey in terms of ash content.
The effect honey has on light is useful for determining the type and quality. Variations in the water content alter the refractive index of honey. Water content can easily be measured with a refractometer. Typically, the refractive index for honey will range from 1.504 at 13% humidity, to 1.474 at 25%. Honey also has an effect on polarized light, in that it will rotate the polarization plane. The fructose will give a negative rotation, while the glucose will give a positive one. The overall rotation can be used to measure the ratio of the mixture.
Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey will absorb is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's humidity rises much above 25%. Honey will tend to absorb more water in this manner than the individual sugars would allow on their own, which may be due to other ingredients it contains.
Fermentation of honey will usually occur after crystallization because, without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of the fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above .
Like all sugar compounds, honey will caramelize if heated sufficiently, becoming darker in color and eventually burning. However, honey contains fructose, which caramelizes at lower temperatures than the glucose. The temperature at which caramelization begins varies, depending on the composition, but is typically between and . Honey also contains acids, which act as catalysts, decreasing the caramelization temperature even more. Of these acids, the amino acids, which occur in very small amounts, play an important role in the darkening of honey. The amino acids form darkened compounds called melanoidins, during a Maillard reaction. The Maillard reaction will occur slowly at room temperature, taking from a few to several months to show visible darkening, but will speed-up dramatically with increasing temperatures. However, the reaction can also be slowed by storing the honey at colder temperatures.
Unlike many other liquids, honey has very poor thermal conductivity, taking a long time to reach thermal equilibrium. Melting crystallized honey can easily result in localized caramelization if the heat source is too hot, or if it is not evenly distributed. However, honey will take substantially longer to liquify when just above the melting point than it will at elevated temperatures. Melting 20 kilograms of crystallized honey, at , can take up to 24 hours, while 50 kilograms may take twice as long. These times can be cut nearly in half by heating at . However, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature possible for the shortest amount of time.
The average pH of honey is 3.9, but can range from 3.4 to 6.1. Honey contains many kinds of acids, both organic and amino. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be aromatic or aliphatic (non-aromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients. Gluconic acid, for instance, is a flavor enhancer.
Honey can contain up to 18 of the 20 amino acids. However, amino acid content is almost negligible in honey, accounting for only 0.05–0.1% of the composition. The main amino acid is proline. Amino acids are derived almost solely from the bodies of the bees.
Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture. Gluconic acid is the most prevalent. Gluconic acid is formed by the actions of an enzyme called glucose oxidase. Other organic acids are minor, consisting of formic, acetic, butyric, citric, lactic, malic, pyroglutamic, propionic, valeric, capronic, palmitic, and succinic, among many others.
Honey use and production has a long and varied history. In many cultures, honey has associations that go beyond its use as a food. Honey is frequently used as a talisman and symbol of sweetness.][
Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencia, Spain. The painting is a Mesolithic rock painting, showing two honey-hunters collecting honey and honeycomb from a wild bee nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the wild nest.
The Greater Honeyguide bird guides humans to wild bee hives and this behavior may have evolved with early hominids
So far, the oldest remains of honey have been found in Georgia. Archaeologists have found honey remains on the inner surface of clay vessels unearthed an ancient tomb, dating back to some 4,700–5,500 years ago. In ancient Georgia, honey was packed for people's journeys into the afterlife. And more than one type, too – along for the trip were linden, berry, and a meadow-flower variety.
In ancient Egypt, honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian and Middle Eastern peoples also used honey for embalming the dead. The fertility god of Egypt, Min, was offered honey.
Pliny the Elder devotes considerable space in his book Naturalis Historia to the bee and honey, and its many uses. In the absence of sugar, Honey was an integral sweetening ingredient in Roman recipes, and references to its use in food can be found in the work of many Roman authors including Athenaeus, Cato and Bassus][. Some of these are collected in the book Roman cookery.
The art of beekeeping in ancient China has existed since time immemorial and appears to be untraceable to its origin. In the book "Golden Rules of Business Success" written by Fan Li (or Tao Zhu Gong) during the Spring and Autumn Period, there are some parts mentioning the art of beekeeping and the importance of the quality of the wooden box for bee keeping that can affect the quality of its honey.
Honey was also cultivated in ancient Mesoamerica. The Maya used honey from the stingless bee for culinary purposes, and continue to do so today. The Maya also regard the bee as sacred (see Mayan stingless bees of Central America).
Some cultures believed honey had many practical health uses. It was used as an ointment for rashes and burns, and to help soothe sore throats when no other practices were available.
In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The Vedas and other ancient literature mention the use of honey as a great medicinal and health food.][
In Jewish tradition, honey is a symbol for the new year, Rosh Hashanah. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year.][
The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). In Old Testament law, offerings were made in the temple to God. The Book of Leviticus says that “Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord” (2:11). In the Books of Samuel Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul made (14:24-47). The Book of Exodus famously describes the Promised Land as a "land flowing with milk and honey" (33:3). However, the claim has been advanced that the original Hebrew (דבש devash) actually refers to the sweet syrup produced from the juice of dates. Pure honey is considered kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher.
In Buddhism, honey plays an important role in the festival of Madhu Purnima, celebrated in India and Bangladesh. The day commemorates Buddha's making peace among his disciples by retreating into the wilderness. The legend has it that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey's gift is frequently depicted in Buddhist art.][
In the Christian New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey.
In Islam, there is an entire Surah in the Qur'an called al-Nahl (the Bee). According to hadith, Prophet Muhammad strongly recommended honey for healing purposes. The Qur'an promotes honey as a nutritious and healthy food. Below is the English translation of those specific verses.
"And thy Lord taught the Bee to build its cells in hills, on trees, and in (men's) habitations; Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: there issues from within their bodies a drink of varying colours, wherein is healing for men: verily in this is a Sign for those who give thought" [Al-Quran 16:68-69].
Honey is collected from wild bee colonies, or from domesticated beehives. Wild bee nests are sometimes located by following a honeyguide bird.
Collecting honey is typically achieved by using smoke from a bee smoker to pacify the bees; this causes the bees to attempt to save the resources of the hive from a possible forest fire, and makes them far less aggressive. The honeycomb is removed from the hive and the honey is extracted from that, often using a honey extractor. The honey is then filtered.
The main uses of honey are in cooking, baking, as a spread on bread, and as an addition to various beverages, such as tea, and as a sweetener in some commercial beverages. According to the The National Honey Board (a USDA-overseen organization), "honey stipulates a pure product that does not allow for the addition of any other substance...this includes, but is not limited to, water or other sweeteners". Honey barbecue and honey mustard are common and popular sauce flavors.
Honey is the main ingredient in the alcoholic beverage mead, which is also known as "honey wine" or "honey beer". Historically, the ferment for mead was honey's naturally occurring yeast. Honey is also used as an adjunct in some beers.
Honey wine, or mead, is typically (modern era) made with a honey and water mixture with a pack of yeast added for fermentation. Primary fermentation usually takes 40 days, after which the must needs to be racked into a secondary fermentation vessel and left to sit about 35–40 more days. If done properly, fermentation will be finished by this point (though if a sparkling mead is desired, fermentation can be restarted after bottling by the addition of a small amount of sugar), but most meads require aging for 6–9 months or more in order to be palatable.
Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates. As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals. Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.][ The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.
Typical honey analysis:
Its glycemic index ranges from 31 to 78, depending on the variety.
Honey has a density of about 1.36 kilograms per litre (36% denser than water).
Isotope ratio mass spectrometry can be used to detect addition of corn syrup and cane sugar by the carbon isotopic signature. Addition of sugars originating from corn or sugar cane (C4 plants, unlike the plants used by bees, and also sugar beet, which are predominantly C3 plants) skews the isotopic ratio of sugars present in honey, but does not influence the isotopic ratio of proteins; in an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. As low as 7% level of addition can be detected.
Honey is classified by its floral source, and there are also divisions according to the packaging and processing used. There are also regional honeys. Honey is also graded on its color and optical density by USDA standards, graded on a scale called the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.
Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The rheological & mellisopalynological properties of honey can be used to identify the major plant nectar source used in its production.
Most commercially available honey is blended, meaning it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.
Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers.
The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which bloomings are prevalent.
Monofloral honey is made primarily from the nectar of one type of flower. Different monofloral honeys have a distinctive flavor and color because of differences between their principal nectar sources. To produce monofloral honey, beekeepers keep beehives in an area where the bees have access to only one type of flower. In practice, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types.][ Typical examples of North American monofloral honeys are clover, orange blossom, blueberry, sage, tupelo, buckwheat, fireweed, mesquite and sourwood. Some typical European examples include thyme, thistle, heather, acacia, dandelion, sunflower, honeysuckle, and varieties from lime and chestnut trees.][ In North Africa (e.g. Egypt) examples include clover, cotton, and citrus (mainly orange blossoms).][
Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects. Honeydew honey is very dark brown in color, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys. Germany's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria, Tara (mountain) in Serbia and Northern California in the United States. In Greece, pine honey (a type of honeydew honey) constitutes 60–65% of the annual honey production. Honeydew honey is popular in some areas, but in other areas beekeepers have difficulty selling the stronger flavored product.
The production of honeydew honey has some complications and dangers. The honey has a much larger proportion of indigestibles than light floral honeys, thus causing dysentery to the bees, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Bees collecting this resource also have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.
Generally, honey is bottled in its familiar liquid form. However, honey is sold in other forms, and can be subjected to a variety of processing methods.
Because of its unique composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for decades and even centuries. The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic properties will pull moisture into the honey, eventually diluting it to the point that fermentation can begin. Honey sealed in honeycomb cells by the bees is considered by many to be the ideal form for preservation.][
Honey should also be protected from oxidation and temperature degradation. It generally should not be preserved in metal containers because the acids in the honey may promote oxidation of the vessel. Traditionally, honey was stored in ceramic or wooden containers; however, glass and plastic are now the favored materials. Honey stored in wooden containers may be discolored or take on flavors imparted from the vessel. Likewise, honey stored uncovered near other foods may absorb other smells.][
Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to causes loss of nearly 200 components, some of which are antibacterial. Heating up to destroys invertase, an important enzyme. At , the honey sugars caramelize. Generally, any large temperature fluctuation causes decay.][
Regardless of preservation, honey may crystallize over time. Crystallization does not affect the flavor, quality or nutritional content of the honey, though it does affect color and texture. The rate is a function of storage temperature, availability of "seed" crystals and the specific mix of sugars and trace compounds in the honey. Tupelo and acacia honeys, for example, are exceptionally slow to crystallize, while goldenrod will often crystallize still in the comb. Most honeys crystallize fastest between about 50 and 70 °F (10 and 21 °C). The crystals can be dissolved by heating the honey.][
In the US, honey grading is performed voluntarily (USDA does offer inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis.") based upon USDA standards. Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects and clarity. Honey is also classified by color though it is not a factor in the grading scale. The honey grade scale is:
Other countries may have differing standards on the grading of honey. India, for example, certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements.
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.
In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40–49°C (104–120°F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase activity, which can be determined with the Schade or the Phadebas methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.
A 2008 Italian study determined nuclear magnetic resonance spectroscopy can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic amino acids phenylalanine and tyrosine. This ability allows greater ease of selecting compatible stocks.
Historically, honey has been used by humans to treat a variety of ailments, from gastric disturbances to ulcers, wounds and burns, through ingestion or topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained. Different honeys have different properties, which was known since ancient times. Much scientific research has been done, with emphasis of late on fighting infections in wounds. The antibacterial mechanisms known to date are 2O2H, methylglyoxal(MGO), bee defensin-1, the osmotic effect and the pH.
In Ayurveda, a 4000-year-old treatise on medicine originating from India, honey is considered to positively affect all three primitive material imbalances of the body. "Vaatalam guru sheetam cha raktapittakaphapaham| Sandhatru cchedanam ruksham kashayam madhuram madhu|| "It has sweetness with added astringent as end taste. It is heavy, dry and cold. Its effect on doshas (imbalances) is that it aggravates vata (air / moving forces), scrapes kapha (mucus / holding forces) and normalizes pitta (catabolic fire) and rakta (blood). It promotes the healing process." Some wound gels which contain antibacterial raw honey and have regulatory approval are now available to help treat drug-resistant strains of bacteria (MRSA). One New Zealand researcher says a particular type of honey (manuka honey) may be useful in treating MRSA infections.
As an antimicrobial agent honey is useful in treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, chelation of free iron, its slow release of hydrogen peroxide, high acidity, and the antibacterial activity of methylglyoxal.
Honey appears to be effective in killing drug-resistant biofilms which are implicated in chronic rhinosinusitis.
Honey has an osmotic effect. Honey is primarily a saturated mixture of two monosaccharides, with a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth. If water is mixed with honey, it loses its low water activity, and therefore no longer possesses this antimicrobial property.
Hydrogen peroxide is formed in a slow-release manner by the enzyme glucose oxidase present in honey. It becomes active only when honey is diluted, requires oxygen to be available for the reaction (thus it may not work under wound dressings, in wound cavities or in the gut), is active only when the acidity of honey is neutralized by body fluids, can be destroyed by the protein-digesting enzymes present in wound fluids, and is destroyed when honey is exposed to heat and light. Honey chelates and deactivates free iron, which would otherwise catalyze the formation of oxygen free radicals from hydrogen peroxide, leading to inflammation. Also, the antioxidant constituents in honey help clean up oxygen free radicals present.
When honey is used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution of the honey with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antibacterial.
Topical honey has been used successfully in a comprehensive treatment of diabetic ulcers when the patient cannot use topical antibiotics.
The pH of honey is commonly between 3.2 and 4.5. This relatively acidic pH level prevents the growth of many bacteria.
The nonperoxide antibiotic activity is due to methylglyoxal (MGO) and bee defensin-1. Most honeys contain very low levels of MGO, but manuka honey contains very high levels. The presence of the synergist in manuka honey more than doubles MGO antibacterial activity.
Antioxidants in honey have even been associated with reducing the damage done to the colon in colitis in a study involving administering honey enemas to rats. Such claims are consistent with its use in many traditions of folk medicine.
Honey has also been used for centuries as a treatment for sore throats and coughs and, according to recent research, may be an effective soothing agent for coughs.
Unfiltered, pasteurized honey is widely believed to alleviate allergies, though neither commercially filtered nor raw honey was shown to be more effective than placebo in a controlled study of 36 participants with ocular allergies. Nearly 1 in 3 of the volunteers dropped out of the study because they couldn't tolerate eating one tablespoon of honey every day due to the overly sweet taste. The official conclusion: "This study does not confirm the widely held belief that honey relieves the symptoms of allergic rhinoconjunctivitis." A more recent study has shown pollen collected by bees to exert an antiallergenic effect, mediated by an inhibition of IgE immunoglobulin binding to mast cells. This inhibited mast cell degranulation and thus reduced allergic reaction. The risk of experiencing anaphylaxis as an immune system reaction may outweigh any potential allergy relief.
A review in the Cochrane Library suggests honey could reduce the time it takes for a mild burn to heal — up to four days sooner in some cases. The review included 19 studies with 2,554 participants. Although the honey treatment healed mild burns faster than traditional dressings did, the author recommends viewing the findings with caution, since a single research centre performed all of the burn studies.
Because of the natural presence of botulinum endospores in honey, children under one year of age should not be given honey. The more-developed digestive system of older children and adults generally destroys the spores. Infants, however, can contract botulism from honey. Medical grade honey can be treated with gamma radiation to reduce the risk of botulinum spores being present. Gamma radiation evidently does not affect honey's antibacterial activity, whether or not the particular honey's antibacterial activity is dependent upon peroxide generation.
Infantile botulism shows geographical variation. In the UK, only six cases have been reported between 1976 and 2006, yet the U.S. has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California. While the risk honey poses to infant health is small, it is recommended not to take the risk.
Honey produced from flowers of oleanders, rhododendrons, mountain laurels, sheep laurel, and azaleas may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea, and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities, and convulsions may occur, with rare cases resulting in death. Honey intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources, is thought to dilute any toxins.
Toxic honey may also result when bees are proximate to tutu bushes (Coriaria arborea) and the vine hopper insect (Scolypopa australis). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison tutin into honey. Only a few areas in New Zealand (Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sound) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma, and violent convulsions. To reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand. Since December 2001, New Zealand beekeepers have been required to reduce the risk of producing toxic honey by closely monitoring tutu, vine hopper, and foraging conditions within 3 km of their apiary.
In 2012, China, Turkey, and Ukraine were the top producers of natural honey.
Significant regional producers of honey include United States of America (ranked fourth worldwide) and Russia (ranked fifth worldwide).
Mexico is also an important producer of honey, providing more than 4% of the world's supply. Much of this (about one-third) comes from the Yucatán Peninsula. Honey production began there when the Apis mellifera and the A. mellifera ligustica were introduced there early in the 20th century. Most of Mexico's Yucatán producers are small, family operations who use original traditional techniques, moving hives to take advantage of the various tropical and subtropical flowers.
Honey is also one of the gourmet products of the French island of Corsica. Corsican honey is certified as to its origin (Appellation d'origine contrôlée) just as are French wines, like Champagne.
Honey consumption per capita per year exceeds one kilogram in some countries like Austria, Germany and Switzerland.
Smoking the hive
Using a blower to remove bees from honey prior to removal to honey house
A beekeeper removing frames from the hive
A capped honey super frame
Opening the cells: Uncapping
An uncapping fork
Uncapping the cells by hand using an uncapping knife
Extracting the honey
Filtering the honey
Pouring in pots
View Honey Al Jabal Alkhdar near the city of Bayda, Libya
Native American tribes in Nebraska
Indians of Iowa include numerous Native American tribes which have lived in the state of Iowa historically and prehistorically:
Native American tribes in the U.S. state of Nebraska have been Plains Indians, descendants of succeeding cultures of indigenous peoples who have occupied the area for thousands of years. More than 15 historic tribes have been identified as having lived in, hunted in, or otherwise occupied territory within the current state boundaries.
The 19th-century history of the state included the establishment of eight Indian reservations, including a half-breed tract. Today six tribes have reservations in Nebraska. In 2006 American Indian and Alaska Native persons comprised one percent of the state's population. Towns at the northern border also have relations with tribes on reservations within South Dakota.
Cuisine of the Southern United States
The cuisine of the Americas is made up of a variety of food preparation styles.
Food and drink
In journalism, a human interest story is a feature story that discusses a person or people in an emotional way. It presents people and their problems, concerns, or achievements in a way that brings about interest, sympathy or motivation in the reader or viewer.
Human interest stories may be "the story behind the story" about an event, organization, or otherwise faceless historical happening, such as about the life of an individual soldier during wartime, an interview with a survivor of a natural disaster, a random act of kindness or profile of someone known for a career achievement.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
Black Hawk War
The Algonquian are one of the most populous and widespread North American native language groups, with tribes originally numbering in the hundreds. Today hundreds of thousands of individuals identify with various Algonquian peoples. Historically the peoples were prominent along the Atlantic Coast and into the interior along the St. Lawrence River and around the Great Lakes. This grouping consists of peoples who speak Algonquian languages.
The Black Hawk War was a brief conflict fought in 1832 between the United States and Native Americans headed by Black Hawk, a Sauk leader. The war erupted soon after Black Hawk and a group of Sauks, Meskwakis, and Kickapoos known as the "British Band" crossed the Mississippi River into the U.S. state of Illinois in April 1832. Black Hawk's motives were ambiguous, but he was apparently hoping to avoid bloodshed while resettling on land that had been ceded to the United States in a disputed 1804 treaty.
American officials, convinced that the British Band was hostile, mobilized a frontier army. With few U.S. Army soldiers in the region, most American troops were part-time, poorly trained militiamen. Hostilities began on May 14, 1832, when the militia opened fire on a delegation from the Native Americans. Black Hawk responded by attacking the militia force, soundly thrashing them at the Battle of Stillman's Run. He led his band to a secure location in what is now southern Wisconsin. As U.S. forces pursued Black Hawk's band, Native Americans conducted raids against forts and settlements. Some Ho-Chunk and Potawatomi warriors with grievances against Americans took part in these raids, although most members of those tribes tried to avoid the conflict. The Menominee and Dakota tribes, already at odds with the Sauks and Meskwakis, supported the Americans.