Potato salad:
We're familiar with what it commonly is now.
Pre-WW2 however (ref Common Sense Cookery Book) it was something else and I don't mean by that it sounds good.

It was a combination of mashed potato, parsley, sliced onion & mayonnaise, all served as a goo.

Mock Chicken:

This was a sandwich filling.
Chopped tomato and grated processed cheese (you may remember blocks of Kraft processed cheese in blue packets)

Don't ask me why they called it Mock Chicken?

Tripe, does anyone eat tripe any more?

Funny, we were talking about that last night.
The conclusion was you probably couldn't even get it or if you could it would probably cost a fortune.
Like lamb shanks. They couldn't give them away once, now they're a delicacy.

My old man ate tripe. It was supposed to be good for ulcers. I couldn't come at it.

We used to eat it as kids, not sure I want to revisit

Liver and kidneys

Every day I think I must find a receipt (as recipes used to be called) for Brown Windsor Soup.
Its often mentioned in old movies and I think I might like it.
But I forget.

Lambs Fry, still a favourite of mine but seldom buy it now days.

I have a steak and kidney pie every now and then.,,,, about once a year

bogarde73 wrote on Jan 10^th, 2016 at 3:46pm:

The conclusion was you probably couldn't even get it or if you could it would probably cost a fortune.

You can find tripe.  Most butchers that aren't big supermarket can get it for you.

Why on earth you would want such a thing is another matter.

And I must have some lambs fry again

tripe is still fairly easy to get, and still fairly cheap ... but why would you bother.

Kidney and liver I still occasionally eat. Not as often as I should cause they're very good for you

the other one I used to have as a kid but never see anymore is blood pudding.

John Smith wrote on Jan 10^th, 2016 at 5:40pm:

the other one I used to have as a kid but never see anymore is blood pudding.

My local Coles sells it during the winter months, assuming blood pudding is the same this as black pudding?

Stratos wrote on Jan 10^th, 2016 at 5:41pm:

John Smith wrote on Jan 10th, 2016 at 5:40pm: the other one I used to have as a kid but never see anymore is blood pudding. My local Coles sells it during the winter months, assuming blood pudding is the same this as black pudding?

not sure what black pudding is ... blood pudding (or the one I used to eat) is made with pigs blood. Came out like a thick chocolate custard

John Smith wrote on Jan 10^th, 2016 at 5:46pm:

Stratos wrote on Jan 10th, 2016 at 5:41pm: John Smith wrote on Jan 10th, 2016 at 5:40pm: the other one I used to have as a kid but never see anymore is blood pudding. My local Coles sells it during the winter months, assuming blood pudding is the same this as black pudding? not sure what black pudding is ... blood pudding (or the one I used to eat) is made with pigs blood. Came out like a thick chocolate custard

Came out as thick black custard gay boy?? Did you slurp it up??

the good ole boys wrote on Jan 10^th, 2016 at 5:48pm:

John Smith wrote on Jan 10th, 2016 at 5:46pm: Stratos wrote on Jan 10th, 2016 at 5:41pm: John Smith wrote on Jan 10th, 2016 at 5:40pm: the other one I used to have as a kid but never see anymore is blood pudding. My local Coles sells it during the winter months, assuming blood pudding is the same this as black pudding? not sure what black pudding is ... blood pudding (or the one I used to eat) is made with pigs blood. Came out like a thick chocolate custard Came out as thick black custard gay boy?? Did you slurp it up??

no

did you slurp up your boyfriend last night?

John Smith wrote on Jan 10^th, 2016 at 5:46pm:

Stratos wrote on Jan 10th, 2016 at 5:41pm: John Smith wrote on Jan 10th, 2016 at 5:40pm: the other one I used to have as a kid but never see anymore is blood pudding. My local Coles sells it during the winter months, assuming blood pudding is the same this as black pudding? not sure what black pudding is ... blood pudding (or the one I used to eat) is made with pigs blood. Came out like a thick chocolate custard

Oh so it's actually liquid?  I'm referring to the very British food, which is indeed made with pigs blood.  More of a sausage, and definitely not liquid.

https://en.wikipedia.org/wiki/Black_pudding

Coles and Woolworths sell black pudding


http://shop.coles.com.au/online/SearchDisplay?storeId=10601&catalogId=10576&langId=-1&beginIndex=0&browseView=false&searchSource=Q&sType=SimpleSearch&resultCatEntryType=2&showResultsPage=true&pageView=image&searchTerm=black+pudding

Redmond Neck wrote on Jan 10^th, 2016 at 6:08pm:

Coles and Woolworths sell black pudding http://shop.coles.com.au/online/SearchDisplay?storeId=10601&catalogId=10576&langId=-1&beginIndex=0&browseView=false&searchSource=Q&sType=SimpleSearch&resultCatEntryType=2&showResultsPage=true&pageView=image&searchTerm=black+pudding

Is Don, is good.

Stratos wrote on Jan 10^th, 2016 at 6:01pm:

John Smith wrote on Jan 10th, 2016 at 5:46pm: Stratos wrote on Jan 10th, 2016 at 5:41pm: John Smith wrote on Jan 10th, 2016 at 5:40pm: the other one I used to have as a kid but never see anymore is blood pudding. My local Coles sells it during the winter months, assuming blood pudding is the same this as black pudding? not sure what black pudding is ... blood pudding (or the one I used to eat) is made with pigs blood. Came out like a thick chocolate custard Oh so it's actually liquid?  I'm referring to the very British food, which is indeed made with pigs blood.  More of a sausage, and definitely not liquid. https://en.wikipedia.org/wiki/Black_pudding

From memory, and it was a long time ago, I'd liken it's consistency to 'yogo'

Radish salad.

greggerypeccary wrote on Jan 10^th, 2016 at 9:31pm:

Radish salad.

I like radish .... especially in salad

Traditional black pudding has more the consistency of say a roll of Devon sausage. It's firm enough for frying.

I just remembered my dad used to also eat "white pudding" which is similar to black pudding but doesn't contain blood

https://en.wikipedia.org/wiki/White_pudding

Redmond Neck wrote on Jan 11^th, 2016 at 9:28am:

I just remembered my dad used to also eat "white pudding" which is similar to black pudding but doesn't contain blood https://en.wikipedia.org/wiki/White_pudding

It's basically fried fat.

And was it "lard" (which I think is also dried fat) that people once spread on bread?
This would be around the time margarine was made from coal. Just think, Clive Palmer could have been a food processor instead of a food superingestor.

bogarde73 wrote on Jan 11^th, 2016 at 9:52am:

And was it "lard" (which I think is also dried fat) that people once spread on bread? This would be around the time margarine was made from coal. Just think, Clive Palmer could have been a food processor instead of a food superingestor.

Bread and dripping.

That's it. (Spews stage left)

greggerypeccary wrote on Jan 10^th, 2016 at 9:31pm:

Radish salad.

What was that?

bogarde73 wrote on Jan 10^th, 2016 at 2:51pm:

Potato salad: We're familiar with what it commonly is now. Pre-WW2 however (ref Common Sense Cookery Book) it was something else and I don't mean by that it sounds good. It was a combination of mashed potato, parsley, sliced onion & mayonnaise, all served as a goo. Mock Chicken: This was a sandwich filling. Chopped tomato and grated processed cheese (you may remember blocks of Kraft processed cheese in blue packets) Don't ask me why they called it Mock Chicken?

Mock Chicken sounds like what I remember as Mock Turkey.

Then there was "mock fish" (grated potatoes, fried)

My Granny told me this.  ;)

When I was a kid my grandmother used to make a desert called rice in fruit salad. I never tried rice as a hot dish until I was a teenager and was surprised it was eaten that way. ;D
Boiled rice then chilled and mixed with a tin of fruit salad and topped with fresh cream, I actually liked it but my wife thinks it sounds grose.
I saw an interesting sign at a cafe the other day it was pretty spot on.

" come in and try our delicious organic food
Or as your grandparents used to call it...food."

skippy. wrote on Jan 11^th, 2016 at 8:13pm:

" come in and try our delicious organic food Or as your grandparents used to call it...food."

So true

miketrees wrote on Jan 10^th, 2016 at 3:18pm:

Tripe, does anyone eat tripe any more?

I remember my mother making it a couple of times when I was little.  Maybe when Dad had ulcers, I don't know.  I never tried it.  Never will.  Pass pass pass.

When I was a kid my mother used to cook rhubarb as a desert!

Most horrible stuff I ever tasted.

bogarde73 wrote on Jan 12^th, 2016 at 8:16am:

skippy. wrote on Jan 11th, 2016 at 8:13pm: " come in and try our delicious organic food Or as your grandparents used to call it...food." So true

Not true, they used anything up to and including arsenic to control pests.

Rhubarb is delcious, Red. Try an apple and rhubarb tart or crumble. I often cook strawberries with the rhubabrb. Yum!

Tripe—I can eat a little bit of tripe cooked the way the chinese do it but it is not my favorite.

Tongue, sweetbreads (thyroid gland) liver and kidney—yum!

Beef cheeks, cooked long and slow as in beef rendang, yum! Glossy and gelatinous.

Anybody tried junket and syllabubs?

Jovial Monk wrote on Jan 13^th, 2016 at 1:07pm:

junket

I have.  Tasted ok.  Looked literally like vomit.

Do not like junket.  The 'curds' are ok but the 'whey' is gross.

Yes Jovial, you are right they used Nicotine in the past and its banned now.

Jovial Monk wrote on Jan 13^th, 2016 at 1:02pm:

bogarde73 wrote on Jan 12th, 2016 at 8:16am: skippy. wrote on Jan 11th, 2016 at 8:13pm: " come in and try our delicious organic food Or as your grandparents used to call it...food." So true Not true, they used anything up to and including arsenic to control pests.

Maybe in backward countries , but my grandparents never used that. ::)

Redmond Neck wrote on Jan 13^th, 2016 at 11:19am:

When I was a kid my mother used to cook rhubarb as a desert! Most horrible stuff I ever tasted.

Obviously it wasn't cooked properly.  Rhubarb is delicious as a dessert (usually accompanying custard, ice cream or yoghurt), added to an apple pie or in jams.  It can also be served with pork belly, to balance the fattiness of the meat.

miketrees wrote on Jan 13^th, 2016 at 6:09pm:

Yes Jovial, you are right they used Nicotine in the past and its banned now.

Yeah, dreadful stuffs were being used.

miketrees wrote on Jan 10^th, 2016 at 3:18pm:

Tripe, does anyone eat tripe any more?

Personally, no, :o BUT I will, and have, cleaned, prepared and cooked tripe. My other half loves offal of all descriptions especially sheep pluck. I don't,  :-X but that doesn't stop me cooking it for him and the twins. I want my children to be able to eat everything, to educate their palettes etc.

Stratos wrote on Jan 13^th, 2016 at 1:30pm:

Jovial Monk wrote on Jan 13th, 2016 at 1:07pm: junket I have.  Tasted ok.  Looked literally like vomit.

You sure it was junket? I've yet to see one that looks like vomit, it's more like a firmer, less airy instant pudding. Well, the one's I've seen anyhoo.

Wolseley wrote on Jan 13^th, 2016 at 9:51pm:

Redmond Neck wrote on Jan 13th, 2016 at 11:19am: When I was a kid my mother used to cook rhubarb as a desert! Most horrible stuff I ever tasted. Obviously it wasn't cooked properly.  Rhubarb is delicious as a dessert (usually accompanying custard, ice cream or yoghurt), added to an apple pie or in jams.  It can also be served with pork belly, to balance the fattiness of the meat.

Agree, and it's YUM with roasted pork belly. I used to eat it raw when I was a wee girl, even though I didn't really like it raw. Weirdo.

Mock Chicken:


Chop 1 medium sized onion finely and cook in a little butter, but do not brown. Add a small tomato skinned and sliced, 1 teaspoon mixed herbs, salt and pepper and 1 beaten egg. Cook slowly till mixture thickens. Pile on cheese or water biscuits and garnish with parsley.


Source: Edmonds cookery book. Typed as is, in said book.


Hmmmm  :-/

Found some receipts for Brown Windsor Soup but am not enticed. Looks too heavy. Might be OK for winter.
Might go for Beef Consomme with Veg in the meantime.

I remember my mother making Flummery and something called Spanish Cream.  Both milk based.

My great grandmother used to make an amazing Apple Roll.  I have tried to copy it but haven't got it quite the same as hers yet.

ashlee wrote on Jan 14^th, 2016 at 11:20am:

Weirdo.

Who me?

Maybe my old mum (long gone to heaven) was a lousy cook, actually I dont think she used enough sugar in it for my young childs taste

Black Orchid wrote on Jan 14^th, 2016 at 1:47pm:

I remember my mother making Flummery and something called Spanish Cream.  Both milk based. My great grandmother used to make an amazing Apple Roll.  I have tried to copy it but haven't got it quite the same as hers yet.

You probably don't have the pastry skills she did and the apples won't be the same either

I probably don't and the apples are definitely not the same.  Not much is now.

Give me a good old fashioned sausage.  I only eat them a couple of times a year but they just don't have any flavour anymore.

No smart assed comments required

I don't think you're Robinson Crusoe there.
What it is I don't know but lots of people have said the same thing to me. I've given up, either there's too much fat or no flavour or tastes artificial or something.
But then other people will say go here, go there they make great sausages. Not that I find.

BTW, no criticism intended re apple
roll

I had a few things to do last weekend so when I stopped off at Bunnings I couldn't resist the smell of their sausage sizzle.

It was terrible.  The sausage was disgusting and I had to throw it away.

BTW no offence taken.

French Toast!

Cut stale bread into 2 bits, break a couple of eggs into a bowl, add a little bit of milk.  Then dip the bread into the mix then into a frying pan and cook both sides until brownish.  Serve with good old Tomato Sauce.  Yum if you are feeling lazy and have some stale bread.  ;)

Well that's handy to know. I've been tempted there a couple of times.

I also remember "flummery".  It was, as I recall, jelly almost set then whipped up with the (hand held) beater thingie.

I remember also a dessert that was layers of fruit, custard, flummery and cake ... sort of like a Trifle but minus the booze.

bogarde73 wrote on Jan 14^th, 2016 at 3:42pm:

Well that's handy to know. I've been tempted there a couple of times.

Different organisations take turns at running them so it probably depends on where they get their snags.

Some weeks might be good but it's turned me off snags for awhile.

Neferti wrote on Jan 14^th, 2016 at 3:47pm:

I also remember "flummery".  It was, as I recall, jelly almost set then whipped up with the (hand held) beater thingie. I remember also a dessert that was layers of fruit, custard, flummery and cake ... sort of like a Trifle but minus the booze.

Don't know about the boozeless trifle but I think flummery is whipped evaporated milk with either jelly or gelatine and fruit.  I remember pineapple flummery,  I think lol.

Black Orchid wrote on Jan 14^th, 2016 at 3:52pm:

Neferti wrote on Jan 14th, 2016 at 3:47pm: I also remember "flummery".  It was, as I recall, jelly almost set then whipped up with the (hand held) beater thingie. I remember also a dessert that was layers of fruit, custard, flummery and cake ... sort of like a Trifle but minus the booze. Don't know about the boozeless trifle but I think flummery is whipped evaporated milk with either jelly or gelatine and fruit.  I remember pineapple flummery,  I think lol.

Remember that I was raised in Victoria .... lots of things were (and still are) named differently down there to NSW. For example, spinach and silver beet!  Scallops (fish) and Scallops (potato cakes).

Not that it matters all that much.  ;D

Spinach and Silverbeet are interchangeable.  Spinach is the shorter English style but we tend to have Silverbeet growing here more readily.  I call them both Spinach regardless   ;D

I don't know what they have in Victoria but in NSW there are 2 kinds of scallop.  A potato one and a clam related one.  I thought all states would have the same.

Black Orchid wrote on Jan 14^th, 2016 at 4:10pm:

Spinach and Silverbeet are interchangeable.  Spinach is the shorter English style but we tend to have Silverbeet growing here more readily.  I call them both Spinach regardless   ;D I don't know what they have in Victoria but in NSW there are 2 kinds of scallop.  A potato one and a clam related one.  I thought all states would have the same.

They may have come to grips with the different terminology now but when I arrived in Sydney, many moons ago, I was questioned as " You're from Melbourne, aren't you?"

I remember asking at the local sandwich shop for "a round of ham and tomato" and they said, "our bread is square, here"  ;D Plus if I wore a combination of black and white, I got the question "So you are a Collingwood supporter". I've never, ever followed football. So at the time I didn't twig to what I was being asked.

I don't know whether there is still a bit of competition between Sydney and Melbourne but there was when I first arrived in Sydney.  Canberra doesn't care, one way or the other and nor do I. However, childhood things such as foods are probably what we knew as kids. What other areas called them is no longer a problem.  ;D

dear god...

I've just gone a bit wonky and faint looking at some of that spew some of you have eaten...  :(

Black Orchid wrote on Jan 14^th, 2016 at 3:14pm:

Give me a good old fashioned sausage.  I only eat them a couple of times a year but they just don't have any flavour anymore. No smart assed comments required

come again...  :o

President Elect, The Mechanic wrote on Jan 15^th, 2016 at 8:45pm:

Black Orchid wrote on Jan 14th, 2016 at 3:14pm: Give me a good old fashioned sausage.  I only eat them a couple of times a year but they just don't have any flavour anymore. No smart assed comments required come again...  :o

http://i582.photobucket.com/albums/ss262/Alice77yoville/Fighting%20smilies/smiley_fryingpan.gif     :D

I tried another old fashioned apple roll today by taking bits and pieces from 3 different recipes and tweaking them. 

It was delicious   :)

Black Orchid wrote on Jan 14^th, 2016 at 3:50pm:

bogarde73 wrote on Jan 14th, 2016 at 3:42pm: Well that's handy to know. I've been tempted there a couple of times. Different organisations take turns at running them so it probably depends on where they get their snags. Some weeks might be good but it's turned me off snags for awhile.

bah ... won't really make that much difference

20 to 30 yrs ago the standard for sausages was 30% fat
now the standard isf closer to 50% fat

you can thank coles and woolies for improving our standards :D :D

ohh, they also led the charge to have veal, previously regarded as a beast under 3 months of age, changed to a beast under 12 months of age ... you are paying for veal but getting beef.

Black Orchid wrote on Jan 14^th, 2016 at 4:10pm:

Spinach and Silverbeet are interchangeable.  Spinach is the shorter English style but we tend to have Silverbeet growing here more readily.  I call them both Spinach regardless   Grin

I didn't figure out that silver beet wasn't 'spinach' until I was almost 30yrs old .... I'd always known it as spinach before that.

I blame popeye .... ;D ;D

President Elect, The Mechanic wrote on Jan 15^th, 2016 at 8:45pm:

Black Orchid wrote on Jan 14th, 2016 at 3:14pm: Give me a good old fashioned sausage.  I only eat them a couple of times a year but they just don't have any flavour anymore. No smart assed comments required come again...  :o

twice already? gee, you are quick

Chickens that live outside with their feet in the grass taste quite different from those that grow up caged ... the flavor is quite distinct. I get my beef directly from a rancher and it too is more flavorful than anything available at an average market.

more flavorful than anything available at an average market.

Absolutely right  AA

Just about every product is dumbed down by going through the supermarket industrial food chain.

Let me begin as I frequently do and must be boring to more recent generations, "when I was a kid" . . .
- we got our fruit & vegies from the greengrocer.
Tomatoes were not available all year round but, by god, when they were they tasted like tomatoes. They didn't taste like a pale imitation of a memory encased in a 4 or 5mm skin designed to survive nuclear attack.
The same seasonal limitations existed with many fruit and veg varieties which could not be grown within a reasonable distance of the Sydney markets, eg in the Hawkesbury basin. But what we got was recognisable and was what they now call heirloom varieties.

- I still get my stone fruit from an orchard but this will be the last year. Thanks to pressure from those friends of the earth, the Greens, orchardists can no longer use any spray effective against fruit fly and other pests and diseases. So the peach & plum trees are being pulled out after this harvest.
The cherry trees have all gone locally and I think just about everywhere in NSW. One of the main hurdles here was the growers were not allowed to protect their crop against the ravenous multiplying hordes of fruit bats in any affordable way. The life of a bat, which we now know carries a highly infectious and lethal virus, is obviously worth more than the livelihood of a farmer and our self-sufficiency in foodstuffs.

But I console myself with the thought that Woolworths & Coles etc will be able to sell me fruit and veg from China where no controls or prohibitions on chemical pesticides are put in the way of trade opportunities. And if I don't like the tomatoes I can probably play tennis with them.

Hey Bogarde

I was a fruit grower and that's pretty much what happened to me.

In my case it was feral lorikeets that bred up in the city and found my fruit irresistible. (they will fly 120km a day to feed)
Also the city people bred fruitfly in such numbers it made growing fruit near impossible.

I'm sorry to hear that Mike but I guess you might be glad to be out of it.

No,,, I loved being a grower

I loved running my HBS but arthritis wrote finis to that.

bogarde73 wrote on Jan 17^th, 2016 at 2:35pm:

Let me begin as I frequently do and must be boring to more recent generations, "when I was a kid" . . . - we got our fruit & vegies from the greengrocer. Tomatoes were not available all year round but, by god, when they were they tasted like tomatoes. They didn't taste like a pale imitation of a memory encased in a 4 or 5mm skin designed to survive nuclear attack. The same seasonal limitations existed with many fruit and veg varieties which could not be grown within a reasonable distance of the Sydney markets, eg in the Hawkesbury basin. But what we got was recognisable and was what they now call heirloom varieties. - I still get my stone fruit from an orchard but this will be the last year. Thanks to pressure from those friends of the earth, the Greens, orchardists can no longer use any spray effective against fruit fly and other pests and diseases. So the peach & plum trees are being pulled out after this harvest. The cherry trees have all gone locally and I think just about everywhere in NSW. One of the main hurdles here was the growers were not allowed to protect their crop against the ravenous multiplying hordes of fruit bats in any affordable way. The life of a bat, which we now know carries a highly infectious and lethal virus, is obviously worth more than the livelihood of a farmer and our self-sufficiency in foodstuffs. But I console myself with the thought that Woolworths & Coles etc will be able to sell me fruit and veg from China where no controls or prohibitions on chemical pesticides are put in the way of trade opportunities. And if I don't like the tomatoes I can probably play tennis with them.

I didnt know that how depressing...only imported fruit to look forward too...we seem to give up really quick in this country it all becomes too hard..

yet we accept other countries food that is never anywhere near the standards we set ourselves...

how is that possible??????...

its like the fish...I believe it is farmed in polluted water.....yet we allow it into the country...

I dont understand how?...

if we cant combat fruitfly.... then we are in a sorry state...beaten by fruitfly... amazing.. ::)

bump

if we cant combat fruitfly.... then we are in a sorry state...beaten by fruitfly... amazing.

Cods,, when you have city/town people breeding them in the millions, then the APVMA ban the chemical that has been used for 40 years, there is a big problem.

We could beat fruitfly if back yarders that don't look after their trees had to remove them

Mike, I have neighbours each side who let their citrus drop on the ground and leave it there.
Maybe they think fruit fly don't get into citrus, most likely they don't care.
Don't know why they planted them.

I researched the history of fruit fly control once. Don't remember the details now but the state govts did employ inspectors who went around and enforced the regs.

bogarde73 wrote on Jan 21^st, 2016 at 10:20am:

Don't remember the details now but the state govts did employ inspectors who went around and enforced the regs.

I remember once (some time in the early 1960s), when my parents, who used to live in Turramurra, had a flowering peach tree, which was in the habit of producing a fair sized crop of pretty inedible fruit, that one of these inspectors came knocking at the door to tell us that the fruit had to be removed otherwise action would be taken.  My father ended up cutting down the tree.  And yes, the inspector did come around later to check to see if anything had been done.  I doubt if anything like this happens today unless you're living in a major fruit growing area.

Councils are still planting Cherry Plum, Prunus Cerasifera,  as street trees.

state govts did employ inspectors who went around and enforced the regs.

I did that job as a young fellow in 1978.

I would do all the work and notify people but the Ag Dept would never enforce penalties.
They abandoned inspectors ,,, one reason was because Fenthion was doing such a brilliant job controlling FF.
Now Fenthion has been banned.

I only lasted about 6 months on that job, wasting my time.

bogarde73 wrote on Jan 21^st, 2016 at 10:20am:

Mike, I have neighbours each side who let their citrus drop on the ground and leave it there. Maybe they think fruit fly don't get into citrus, most likely they don't care. Don't know why they planted them. I researched the history of fruit fly control once. Don't remember the details now but the state govts did employ inspectors who went around and enforced the regs.

I also remember people being very concerned about taking fruit across borders...

we went through a fruit fly check station once....

what is the answer??

we have a cane toad problem that is now bigger than the problem they were brought here to solve....

they are a killing machine...yet so far I have seen no emergency regarding the spread of them....

we have funny ideas in this country we wait till its an epidemic a threat to human life....

then we have to fight all sorts of groups who dont see it that way...and even have save the rabbit/fruit fly/bats/and cane toad... rallies....


and treat any person trying to eradicate them as evil doers... ::) ::) ::)

I dont know how you stop anyone growing a fruit tree in their garden..

maybe a hot line to dob them in...

miketrees wrote on Jan 21^st, 2016 at 3:16pm:

state govts did employ inspectors who went around and enforced the regs. I did that job as a young fellow in 1978. I would do all the work and notify people but the Ag Dept would never enforce penalties. They abandoned inspectors ,,, one reason was because Fenthion was doing such a brilliant job controlling FF. Now Fenthion has been banned. I only lasted about 6 months on that job, wasting my time.

it will take a massive Famine and Pestilence to visit this continent to wake us up mike...

the carers are now out numbered by the

dont care... :(