Sudden Calamity: Survival

Hunt

After Christmas day, Alice and the farmer agreed to go hunting together in the morning of the next day, which was a traditional activity in the village. Farmer and Alice used primitive hunting weapons to hunt and used rifles. Alice was in the forest with a running fawn and she checked the wilderness survival manual. Alice must find a place not too far away from the deer. She must stand on the upper hand of the deer. Alice had to watch carefully the deer's food intake habits. Most deer will look around for about 20 seconds after eating to see if there was any danger. When they lower their heads, they can see nothing but the bushes or grass they are eating in front of them.

At this time Alice hunted with a primitive bow and arrow. When the fawn's head was lowered, Alice walked towards it slowly. When Alice walked, she counted ten steps in her heart, and then stopped. One must not be unlucky, and take a few more steps when the deer looks up, because it is very likely that one would be discovered while walking. When the deer saw her, Alice didn't hide. Instead, Alice let herself relax. Because the waiting time was very long, within a few seconds, the deer will look up to see if the surrounding was safe, but it would not look for a long time. When it looked in Alice's direction, it would stare at her for a while. If Alice doesn't even blink at that moment, the deer will ignore her existence and continue to eat. Then, when the fawn puts its head down to feed, Alice could go another ten paces, then stop again, and repeat the process until she was within good shooting range of the fawn.

At the moment, it was difficult for the fawn to understand that Alice was getting any closer to it every time it looked up. The fawn was hunted by Alice. Alice and the farmer put the fawn in storage. Now start hunting squirrel or groundhog: the farmer imitated the rabbit and groundhog sound. Use your lips and the back of your hand to take a long inhale with your mouth close to the wet back of your hand. Make the sound of a rabbit. Groundhogs and ground squirrels were the easiest to catch for farmers. Two farmers first arranged a path connecting the holes, one farmer imitates their calls, and when the animal rushes to the hole the farmer imitates the animal's calls to lure the animal into a shooting range. When the groundhog heard the sound disappear, it would come to check, so 5 squirrels were hunted.

Fish were hard to catch in the wild, but there were a few ways to catch these delicious treats. Making a fishing tackle, grinding the bones, and winding the fishing line required special skills, and the fibers are best made of nettle dogweed or hawthorn bark. These fibers must be chosen with care. Strong winding, tie ten feet to a longer willow branch fishing line. Fishing is available on most creeks and creeks. Fishhooks are best made of bone. Pick a thin nail bone and cut it into a rectangle, and drill a piece of bone a few times in the middle to remove it. The part divided by the hole can be removed with a stone or bone, and then with a piece of sandpaper, smooth the walls of the bone. It has become a rectangular ring-shaped bone. At this time, divide the rectangular bone into two parts, and as a result, you can get two fishhooks, sharpen the two fishhooks, and then tie them to one end of the fishing line. Use a tightly wound rope, or fiber to tie the hook to the line. First, make an incision on the longer part of the hook, and apply bruises or other sticky substances.

After two hours of water fishing, about 20 big pike and some small fish were caught. Alice and the farmer brought these prey back to the farmer's house and start drying the meat. The meat food would not last long, and the excess meat food will be dried for future use. Put the brine and spices into the meat. Dried meat is far superior to snacks or delicacies in food. They were going to cut it into thin strips about a quarter of an inch thick and put it under the house for three days in the air. When they are hard and brittle, they can be removed and stored in pits or bags. They can also be added to stews or soups, or grilled over charcoal. It was difficult to cut short thick meat into thin strips. Starting at the sides of the meat, making quarter-thick cuts, but not all the way through. Cut along this edge to the same thickness on the other sides of the piece of meat. Rotate the knife edge again. The farmer started making patties, a traditional winter snack, a hybrid food that exceeds rations in flavor and nutrition. The berries, from which excess water has been removed, were smashed and made into a paste. Add the dried meat to the batter. Then add the melted suet and mix with the berries and dried meat. Next roll the mixture into small balls. Store in clean casings of large animals. Tighten the opening of the casing and seal it with suet. They kept in a cooler, dry place so the patties are done. It could also be stored for several months without deterioration.

When the storage area was opened at 4:30 in the afternoon, only the fish was left uncooked. The larger carp was more than two inches or one and a half inches and the guts were removed. They opened the belly of the fish to dry. The small fish were dried in the sun in a day or two, and they are stored in bags.

Next it was the turn of the 20-odd pike, part of which was cut from the back. They were then hung on a stone to dry. A portion of pike was sliced ​​into fillets. These fillets were then placed on a drying rack to dry. All sun-dried fish will keep for over a year.