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Monday, August 22, 2011

Letter Re: Antique Kindle E-Books as Useful References

Original Articles

I have found a lot of free Kindle e-books available through Amazon.com. Most of these public domain books are older, out of copyright [pre-1923] or out-of-print but may still have some useful information in them that could supplement your survival bookshelf. Just go to Amazon.com and download the appropriate Kindle Reader application for what you are using--such as PC, Mac computer, iPhone, Android, Blackberry--or if you are inclined you could buy
a dedicated Kindle reader. The priced I haven't tried this, but another SurvivalBlog reader might, see if a Kindle app can be downloaded and used from any computer via a USB drive or SD card.

I know hardcopy is still the best way to have a survival library but if you can get a digital copy at least you can have a backup that is very mobile.

In the following list I did not include very many cookbooks in the list as there are so many out there and all of the ones in Kindle format from Amazon are from the 1700s, 1800s and early 1900s.
DISCLAIMER: Nearly all of the Kindle format books are extremely old so if you or any reader decide to use them please bear in mind that most if not all of the info in these books is out of date so PLEASE USE ANY AND ALL INFO AT YOUR OWN RISK. Take any info from these and other antique books with a grain of salt unless you know for certain that any info will not harm you or anyone else.
[JWR Adds: Keep in mind all of SurvivalBlog's usual provisos on fire safety, toxic chemicals, carcinogens, unguarded blades, obsolete medical practices, mushroom picking and so forth apply!]

There are literally more than one million books available free on the web. Just do a web search on the phrase “free e-books” and you can download most of them in just about any format. (I chose Kindle just to try it out and have another form of backup. I also have a lot of other books and references in PDF.)
Here is a list of the Kindle books that I’ve downloaded thusfar:
The Adventurous Boys Handbook by Stephen Brennan and Finn Brennan

Agriculture for Beginners Revised Edition by Charles William Burkett and Frank Lincoln Stevens and Daniel Harvey Hill

Aids to Forensic Medicine and Toxicology by W.G. Aitchison Robertson

Amateur Gardencraft by Eben E. Rexford

Anomalies and Curiosities of Medicine by Walter I. Pyle and George M. Gould

The Art of Confectionary by Edward Lambert

The Art of Making Whiskey by Anthony Boucherie

Assimilative Memory or How to Attend and Never Forget by Prof. A. Loisette

Broad-Sword and Single Stick by R.G. Allanson-Winn and C. Phillipps-Wolley

Camp Life in the Woods and the Tricks of Trapping and Trap Making by W. Hamilton Gibson

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation by Maria Parloa

Carpentry for Boys by J.S. Zerbe, M.E.

Cobb's Anatomy by Irvin S. Cobb

The Complete Book of Cheese by Bob Brown

Crops and Methods of Soil Improvement by Alva Agee

Culinary Herbs Their Cultivation, Harvesting, Curing, and Uses by M.G. Kains

Deadfalls and Snares by A.R. Harding

Elements of Military Art and Science by H. Wager Halleck, A.M.

Emergency Childbirth Course by U.S. Department of Health, Education, and Welfare

Every Step in Canning the Cold-Pack Method by Grace Viall Gray

Everyday Foods in War Time by Mary Swartz Rose

The Field and Garden Vegetable of America by Fearing Burr

The First Book of Farming by Charles L. Goodrich

Food for The Traveler by Dora Roper

Foods That Will Win the War and How to Cook Them by C. Houston Goudiss

Gardening Without Irrigation by Steven Solomon

Gas and Oil Engines Simply Explained by Walter C. Runciman

Ginseng and Other Medicinal Plants by A.R. Harding

Good Things to Eat as Suggested by Rufus Estes

A Handbook of Health by Woods Hutchison

The Handbook of Soap Manufacture by W.H. Simmon and H.A. Appleton

Handwork in Wood by Willaim Noyes

The Holy Bible English Standard Version

Home Medical Library (series) by K. Winslow (some volumes of this series are sold for $1 to $3 each)

Home Vegetable Gardening by F.F. Rockwell

How and When to Be Your Own Doctor by Steve Solomon and Isabel Moser

How it Works Dealing in Simple Language with Steam, Electricity, etc. by Archibald Williams

How to Camp Out by John M. Gould

How to Sew: Sew Basics by Various Authors

In Time of Emergency by U.S. Office of Civil Defense

In-door Gardening for Every Week in the Year by William Keane

Knots, Splices, and Rope Work by A. Hyatt Verill

Living Off the Grid by Dave Black

Logic Deductive and Inductive by Carveth Read

Making a Fireplace by Henry H. Saylor

Manual of Surgery (Vol. 1 and 2) by Various Authors

A Manual of the Operations of Surgery by Joseph Bell

Mission Furniture How To Make It (Part 1,2,3) by H.H. Windsor

Pennsylvania Dutch Cooking by Unknown

The Power of Concentration by Theron Q. Dumont

The Practical Distiller by Samuel McHarry

Practical Mechanics for Boys by James Slough zerbe

A Practical Physiology by Albert F. Blaizdell

Preventable Diseases by Woods Hutchinson

A Queen’s Delight, the Art of Preserving, Conserving and Candying by W.M.

Shelters, Shacks and Shanties by D.C. Beard

Simple Sabotage a Field Manual by The Office of Strategic Services

Small Gardens and How to Make the Most of Them by Violet Purton Biddle

Small Wars Manual by U.S. Marine Corps

Sound Military Decision by U.S. Naval War College

Surgical Anatomy by Joseph MacLise

Survival Tactics by Al Sevcik and Irving Novick

Textiles and Clothing by Kate Heintz Watson

Things Mother Used to Make by Lidia Maria Gurney

U.S. Army Hand to Hand Combat Manual by Department of the Army

The Untroubled Mind by Herbert J. Hall

Vegetable Dyes by Ethel M. Mairet

Wild Flowers Worth Knowing by Neltje Blanchan

Women's Institute Library of Cookery (series)

Woodcraft by George Washington Sears

Disinfectant Bleach-Water Ratio

Original Article

Bleach is one of the most widely available and affordable disinfectants on earth. Clorox® brand liquid bleach was introduced in 1913 and has played a critical role in helping to protect public health by killing germs that cause illness.
For years, bleach has helped purify water – particularly during times of disaster. Disinfectants also help kill germs that can make people sick, including MRSA, Staph, and Norovirus. Disinfecting frequently touched surfaces is essential. Germs and viruses can thrive in the kitchen, bathroom, baby’s room and laundry room.
The World Health Organization and the Centers for Disease Control and Prevention – recommend the use of bleach for controlling the spread of pathogens that can cause infections and other health threats.

Clorox Bleach to water ratio…

…for cleaning hard, nonporous food contact surfaces and sanitizing refrigerators, freezers, plastic cutting boards, stainless cutlery, dishes, glassware, counter-tops, pots and pans, and stainless utensils,
Use 1 tablespoon of Clorox® Regular-Bleach per gallon of water.

Wash, wipe or rinse items with detergent and water, then apply sanitizing solution of bleach and water. Let stand 2 minutes. Air dry.
You may also wish to keep a mixture of bleach and water in a spray bottle, for easy maintenance around your kitchen and household. After you clean the surfaces, just spray on the solution and let air dry. Use the disinfectant ratio mentioned above, or 1/4 teaspoon bleach per cup of water. Be sure to label the spray bottle!

What is the difference between cleaning and disinfecting?

Cleaning removes dust and debris from a surface. Disinfecting kills a variety of germs including bacteria such as Staph, Salmonella and E. coli, the viruses such as influenza (the “flu” virus) and rhinovirus (one of the causes of the common cold) and the fungus that causes athlete’s foot. Disinfecting hard, nonporous surfaces is one of the most reliable ways to help lower the risk of spreading these germs from surfaces by touch.
Are disinfectants harmful to the environment?

No. During normal household use and disposal, bleach breaks down primarily into salt and water. Bleach does not contaminate ground water because it does not survive sewage treatment – neither in municipal sewage treatment plants nor in septic systems.

What’s in Clorox® Regular Bleach?

Why is bleach disinfectant so extremely important during a survival situation?

Without rapid access (or any access) to healthcare, an infection, if bad enough, can quickly kill you. During a disaster or survival scenario, you are even more vulnerable to cuts and injuries, any of which could become easily infected. Prior to the days of antibiotics, and disinfection techniques, many people commonly died from infection. Be sure to have an adequate supply of bleach in your arsenal of preparedness items.

Following is a list of organisms that the proper Clorox Bleach to water ratios can kill

Staphylococcus aureus (Staph.)

Salmonella choleraesuis

Pseudomonas aeruginosa

Streptococcus pyogenes (Strep.)

Escherichia coli O157:H7 (E. coli)

Shigella dysenteriae

Methicillin Resistant Staphylococcus aureus (MRSA)

Trichophyton mentagrophytes (can cause Athlete’s Foot)

Candida albicans (a yeast)

Rhinovirus Type 37 (a type of virus that can cause colds)

Influenza A (Flu virus)

Hepatitis A virus


Respiratory Syncytial Virus (RSV)

HIV-1 (Human Immunodeficiency Virus)*

Herpes simplex Type 2

Rubella virus

Adenovirus Type 2


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Easily Stored Meals (for a three-month supply)

Original Articles

I'm getting ready to teach a course on starting a three-month supply. 

Though I don't advocate recipe sharing when developing a plan (the recipes should be ones that you already use regularly), I have seen that a list of possible shelf-stable and easily-stored meals can jog memories for those who don't think they eat anything that stores well.  I'd like to have a large list on the black board for this presentation to help people get thinking.

So, I'm asking for your help!  What meals do you store for your three-month supply?

Here are a bunch of ideas that I've compiled so far:

Granola, pancakes/waffles, french toast, cereal, oatmeal, cream of wheat, hashbrowns, bacon, eggs, muffins, smoothies.

Wraps/sandwiches (PB&J, tuna, chicken salad), fish fillets, chili, Mac-N-Cheese, jambalaya, pizza, easy canned soups (Spaghettios, ravioli, chicken noodle, etc.), lasagna, enchiladas, chicken crescents, spaghetti, burritos, taco soup, beans and rice, soups, chowders, crock-pot chicken, curry chicken, chicken alfredo, shepherd's pie, pot pie, baked potatoes, quesadillas, casseroles, stroganoff.

Various canned/dry/freeze-dried fruits and vegetables to supplement all of the above (bottled peaches, fruit leather, applesauce, canned green beans, etc.).  Grow a garden.  Fruit trees.  Sides and desserts as desired.

All of these items can be made using shelf-stable storage items which can be stored at least three months or more.  I personally include freezer items in addition to those on my shelves.  All freezer items can be substituted with shelf items if necessary.

Obviously, these meals are all within the realm of my own recipes.  I'd love to hear your ideas!  Please, help me think outside my own kitchen.