Our Nubian Goats On The Farm

The Anglo-Nubian, or simply Nubian in the United States, is a breed of domestic goat.

The breed was developed in Great Britain of native milking stock and goats from the Middle East and North Africa. Its distinguishing characteristics include large, pendulous ears and a "Roman" nose. Due to their Middle-Eastern heritage, Anglo-Nubians can live in very hot climates and have a longer breeding season than other dairy goats. Considered a dairy or dual-purpose breed, Anglo- Nubians are known for the high butterfat content of their milk, although on average, the breed produces less volume of milk than other dairy breeds. Anglo-Nubians are large, with does weighing at least 135 lb. (61 kg.) and 175 lb. (79 kg) for bucks. The minimum height of the breed, measured at the withers, is 30 (76 cm) for does and 88 cm for buck. Like most dairy goats, they are normally kept hornless by disbudding within approximately two weeks of birth.       read the rest of the Wikipedia article

Make these treats and watch em' eat out of your hand. For the most stubborn goat these are great as an incentive to "get back in the barn". Anytime I holler 'treaty~~' on our place all the animals come running! Nothing says lovin' like something from your oven :)

Ingredients:
1/2 cup corn oil
1/2 cup blackstrap molasses (or honey or corn syrup)
1/2 cup applesauce (or apple butter)
1 1/2 cups packed brown sugar
1/2 cup peanut butter
4 teaspoons vanilla
2 eggs

Dry Ingredients
6 cups whole wheat flour
3 cups oats (quick or old-fashion)
2 tablespoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt

(Optional) Extra Ingredients
2 cups of one or two of the following (or whatever you have on hand)
raisins, shredded carrots, bananas, or sunflower seeds.

Directions:
Preheat oven to 375 degrees.

In large bowl, combine wet ingredients and mix until just blended.

In medium bowl, combine dry ingredients. Add to large bowl, a cup at a time with mixing. Add optional extras. Mix thoroughly. The dough will be very thick and sticky.

[Spreading the dough] You can make these into individual cookies or a sheet cookie. I prefer the sheet cookie because they are easier to make and hand feed to the goats. To make a sheet cookie, drop spoonfuls onto 2 greased cookie sheets (12" x 17"). Spread the dough out evenly with your hands. (Tip: Use warm water to keep your hands moist while spreading.)

Bake in a 375 degree oven for 25 to 30 minutes. While treats are still warm, cut into small pieces (approx. 1 1/2" x 2"). Makes approx. 144 treats.

After cooling, store in gallon plastic bag/air tight container. Good for approx. 2 weeks. Treats can be frozen for later, but mine never last long enough.

Recipe on Northern Kentucky Windy Acres

Ingredients:
1 cup dry Mustard seed - powder
2 cups Thyme leaf - cut
2 cups Wormwood herb - cut*
1 cup Black Walnut hull - powder*
2 cups Sage leaf - chopped
1 cup Garlic - minced*
2 cups Rosemary leaf - chopped
1/2 cup Cloves - chopped
1 cup Psyllium seed - powder
2 cups Diatomaceous Earth (D.E.)*

She says, "As a rule of thumb, I use 1 cup of the powdered herbs to 2 cups of the cut herbs, except for the cloves and the D.E." The most crucial ingredients in the recipe are marked by an asterisk (*).

Directions:

Mix all ingredients and keep in an air-tight container.

Sprinkle the mixture on their feed in the morning and evening for 7 days straight. A mature goat gets about 1 tablespoon in the morning and evening. A mature pony gets about 1/4 cup in the morning and evening. A mature horse gets about 3/4 cup in the morning and evening. Use slightly smaller amounts for offspring.

This recipe can be used with other animals. Just use your judgment on adjusting the amounts of the daily dosages according to the animal's body weight.

If you do not want to make your own from this recipe, try this link to Fir Meadow Farm. (scroll to link...click here to shop or peruse!). You can also contact Kat directly (firmeadow@charter.net) to discuss her master herbalist formulas for animals and humans. She is one awesome lady!

Recipe from www.bulkherbstore.com/articles.

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