This Blog covers nature sightings and related news in the Calderdale area.
It includes all groups - Plants, animals and fungi with links to specialist sites.
Anyone wishing to become a member of this Blog and post sightings please contact us.
If you would like to join the Halifax Scientific Society either email me or come along to the next meeting.
All welcome:
calderdalewildlifeblog@gmail.com
Wednesday 27 February 2019
Annual Dinner
Halifax
Scientific Society Annual Dinner
At the Maypole Inn, Warley
Wednesday
17th April 2019 at 7.00 for 7.30
Informal Dress
Please
reply by 12th April to help with food preparation,thanks.
A selection of Meat, Fish and Vegetarian Dishes.
Gluten free
or other dietary needs will be provided if possible on advanced request. **
Specific Evening
Menu (HSS)
2 courses £16.00 per head
3 courses £19.00 per head
Single course as per general menu
Starters
Chef’s
Tomato & red pepper soup (V,VG)
Served
with a crusty bread roll
Creamy
garlic mushrooms
Served
on char-grilled bruschetta, topped with dressed rocket & parmesan shavings
Beer
battered brie wedge
Served
on a bed of mixed leaves with caramelised red onion chutney
Salmon.
Haddock & dill fishcake
Served
with a salad garnish & homemade tartar sauce
Chicken
liver & brandy parfait
Served
with wholemeal toast mixed leaves & caramelised red onion chutney
Homemade
onion bhaji’s (V,VG)
Served
with a mixed leaf salad & mango chutney
Main Courses
Landlord’s
steak & ale pie
Served
with hand cut chunky chips & mushy peas
Beer
battered haddock
Served
with hand cut chunky chips, mushy peas & tartar sauce
Chef’s
chicken Kiev
Served
with chunky chips and dressed salad
Fabulous
fish pie
Mixed fish in a creamy dill sauce topped with
creamy mash potato & cheddar cheese served with seasonal vegetables
Moroccan
chicken & mixed pepper skewers
Served
with hand cut chunky chips, dressed salad & homemade tzatziki sauce
Bangers
& mash
Served
in a giant Yorkshire pudding with caramelised red onions & gravy
Large
oven roasted pork chop
Served
on a bed of wholegrain mustard mash, finished with a creamy leek & blue
cheese sauce
Beetroot & caramelised red onion
tart tatin (VG)
Served
with dressed salad finished with a balsamic glaze
Desserts
Sticky
toffee pudding
Served
with hot butterscotch sauce & vanilla ice cream
Hot
chocolate fudge cake
Served
with vanilla ice cream
Chef’s
crumble (VG)
Served
with custard
Cheese cake
Served
with pouring cream
Mixed berry Eton mess
** For other vegan and vegetarian options please see the
Maypole Menu on line at https://maypole.jimdo.com/menu/
Main Dish side orders £2.95
(General menu), Cheese and Biscuits £7.95, Tea and Coffee £1.95
Payment
Preferred: Cash on the night to include discretionary tip.
Your Order: Name: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Please
forward to Laurence Sutton
Laurence
text, mobile 07880 721330
Or print page and send to:
2 Heath Avenue, Manor Heath, HX3 0EA
Special dietary
requirements……………..
Starter: _ _ _
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Main: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
_ Plus desserts in variety - on the night.
_______________________________________________________________________________
Your Order: for Wed 17th April at 7.00 for
7.30 (Please keep this portion for your
reference.)
Starter: _ _ _
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Main: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
_ Pay on the night - cash is
most convenient.
Friday 15 February 2019
Thursday 7 February 2019
Timothy Grass, an unusual history
Timothy Grass, Phleum pratense, is one of the few native grasses named after an individual and its origin has an interesting history.
It is a native plant that is often seen in the Calder Valley but mostly on waste ground and canal banks. Other parts of the country cultivate it as a crop.
But who was “Timothy” ?
A variety of this grass was unintentionally taken to America from Scandinavia in the late 1600’s and first records there are from New England. John Herd was a New Hampshire farmer who grew it for horse and cattle fodder and in 1711 gained the name “Herd’s Grass”. It had a reputation for superior feed for horses that were driven long and hard and has the energy equivalent of 93 octane petrol. Has now gained a reputation as race horse delicacy in America.
Subsequently there was a New England farmer named Timothy Hanson who lived in Maryland and began farming there about 1720. He used “Herd’s” grass seed and was the first person to grow it commercially.
Both George Washington and Benjamin Franklin bought the seed and it was Benjamin Franklin who first began calling it “Timothy’s seed”. Its name became Timothy grass by 1736 and just plain Timothy by 1747.
When the grass had proved its utility in America, seeds were sent back to England in 1760 whereupon it was first recommended for agriculture over here. Genetics have shown the American cultivated grass is hexaploid, whereas our British wild form is diploid, ie fewer chromosomes.
America then, in returning the grass to England, was not giving back what it had received, but was sending a new (possibly hybrid) race which had originated there and had enhanced value for fodder.
In this country it is the food plant for the Marbled White and Essex Skipper butterfly. Its pollen has recently been used in a new vaccine developed for hay fever.
Subscribe to:
Posts (Atom)