Grapes "Blagovest": description of the variety, photos and videos

Quails are slaughtered either manually or using special equipment. The first method is used in small households, while the second is recommended for large farms.

Slaughtering and cutting up quails

Quail farms are no longer uncommon these days. The meat of these birds has unique dietary properties, and the healing qualities of eggs have been repeatedly proven by scientists. However, in order to get the maximum amount of feathers and meat from one individual, you need to be able to properly cut the bird.

Preparing quails before slaughter

This species of birds, despite its small size, has extremely valuable meat. It is prescribed to people with heart or gastrointestinal diseases. Due to its dietary content, the product has beneficial properties for the human body. However, the small size of a pet is considered extremely inconvenient for slaughter and cutting, especially by hand. Adults rarely reach a weight of more than 200 g, and in order to get the maximum amount of meat and feathers from them, you must adhere to certain rules for slaughtering quails.

In addition to following the slaughtering techniques, the bird should be prepared. Most often the following individuals are slaughtered:

• males that are not used for mating;
• young females with poor egg production;
• old individuals whose characteristics are already below normal.

Young individuals begin to be fattened after the first month from the date of birth. Already at this point it is possible to select those individuals that are not needed for mating or do not lay eggs well. Such birds are transferred to high-calorie concentrated food and limited in movement. Thanks to concentrates, quail quickly gain weight, and a sedentary lifestyle creates a subcutaneous fat layer, which makes the meat more tender.

It is also customary to fatten individuals whose age does not allow them to perform their functions well before slaughter. Along with the concentrates, they are additionally given a complex of vitamins A and D for better absorption of food. In order for an old individual to gain weight faster, animal protein is also added to its diet. It can be cottage cheese, boiled egg or milk.

Immediately before the slaughter of quails, the following set of actions is carried out:

• Fattened individuals are placed in a separate cage the day before slaughter.
• A day before slaughter, the bird is not given food and the stomach is cleansed with a saline solution.
• 12 hours before slaughter, winged animals are not given water.

Such preparatory steps will help protect the meat from rapid spoilage after slaughter. A good age for slaughter is considered to be 45 days of their life with a weight of 200 g.

Lifestyle

Giant scolopendra, like all other representatives of the genus of centipedes, is thermophilic and lives exclusively in countries with warm or tropical climates. This is a nocturnal predator that feels uncomfortable in open spaces during the day. All scolopendras run very fast, but the giant one is especially swift.

Scolopendras live mainly underground or in shelters, since their body does not have strong protection and quickly loses moisture.

She prefers to hunt small underground invertebrates: larvae, earthworms and beetles. Giant centipede can catch and kill small lizards, frogs, birds, mice and even small snakes. The predator also catches bats. To do this, she climbs onto the ceiling where the victim sleeps, holds on to the surface with several claws, and attacks with her front legs, wrapping herself around the bat and injecting poison into it.

Scolopendras are bright individualists and prefer to live alone. However, the meeting of two males most often occurs quite peacefully. Cannibalism occurs in this species of centipede. Most often this happens in captivity, when a hungry adult is able to eat the young. In nature, this happens quite rarely.

Manual method of slaughtering quails

There are two types of quail slaughter by hand:

• American - cutting blood vessels with a knife through the beak.
• Decapitation using pruning shears or large scissors.

The quality of slaughter is determined by the amount of blood in the meat. A good slaughter leads to complete bleeding of the carcass.

The American method of quail slaughter is considered the most popular among poultry farmers. To do this, the birds are hung by their legs on a wire or hook, after which the auditory openings are squeezed with their fingers. This causes the individual to reflexively open its beak. The slaughter knife is used with a special design: narrow and thin.

If you are not confident in your abilities or are carrying out a similar procedure for the first time, you should watch training videos or consult with more experienced specialists.

The blade is inserted at such an angle that, having cut the vessels, it is possible to reach the brain. A similar procedure is needed to relax the muscles. Thanks to this, the blood flows out of the body faster, and the carcass itself will be easier to pluck.

If the quail does not have paralysis, the down and feathers will remain firmly in the skin and it will be impossible to pluck the individual without disturbing the structure of the feather. Feathers are plucked as quickly as possible after the death of the bird, because as soon as the carcass cools, this material will begin to lose its qualities.

Quails are cut in different ways. Sometimes the carcass is completely gutted. To do this, a small incision is made in the abdomen and the insides are pulled out. With this method, it is important not to make the wound too deep: if you accidentally damage the liver or gall bladder, the meat will taste bitter.

In another case, a knife is used to circle the anus and pull out the gastrointestinal tract through it. However, this method is considered the dirtiest: the intestines can easily rupture and stain the meat.

The third method of cutting quail differs in that the carcass is not gutted. Poultry farmers achieve clean meat during the preparatory cleansing of the gastrointestinal tract of the bird.

Veterinary experts say that the latter method is the most rational. Meat from whole carcasses has fewer harmful bacteria than dressed poultry. However, this is often unprofitable for the breeders themselves, because entrepreneurs prefer to take carcasses without entrails.

After cutting, the birds are processed to remove excess moisture. To do this, the wings are pressed firmly to the sides of the bird and tightly wrapped in paper. Separately wrap the quail's head and neck with paper. This procedure will help keep the meat fresh longer.

The slaughter of quails and their dressing by beheading also begins with a long preparation. To begin with, the largest birds are slaughtered using this method, while the rest continue to be fattened to the desired weight.

Manual slaughter requires skill

Quails are killed by decapitation with scissors or special pruners. The advantage of this method is that the bird is bled dry in a few minutes. However, the difficulty for beginners lies in the cut. Very often, the pruning shears can slip, resulting in a ragged cut, which can reduce the price of the final product. To avoid this, you can practice on strong branches or watch training videos. After slaughter, the quail is placed in water with a temperature not exceeding 50°C. The bird should be kept in this water for half a minute, after which the down and feathers can be plucked. If the water is too hot, the plucking procedure can damage the skin of the quail, which will affect its value.

Some breeders use paraffin for the same purpose. To do this, you will need a special vessel with high sides, in which a block of paraffin is melted, after which the dead individual is lowered into the vessel by the legs. After a couple of seconds, the carcass is removed and they wait for the excess wax to drain from the quail. Feathers treated in this way are easily separated from the body and have a good presentation.

Dangerous diseases

The hybrid table grape variety Blagovest does not have a particular tendency to be affected by diseases and can rarely succumb to rot. There are two most common types of diseases that are most often found in this grape form - Mildew, Oidium. These are quite serious, dangerous diseases that require mandatory treatment, or even better, prevention.

Mildew attacks green areas. Externally, oily white discharge becomes noticeable. If left untreated, the outcome for the plant will be drying out and death.

To prevent the appearance of mildew, you need to choose the right place to plant the bushes - more or less constant air circulation is necessary. It is also important to monitor the growth of shoots and leaves - there should be no clots. If the disease appears and continues to develop, then the only way is to use chemicals, for example, Bordeaux mixture, which is sprayed on the affected bush. The solution should be 1 or 2 percent, and the procedure should be carried out regularly.

Oidium is a rather dangerous disease that spreads throughout the green part of the plant, spreading to the bunches and berries. When infected with oidium, grape fruits become dry and crack.

Treatment of this disease will not be too difficult or problematic. First you need to remove all weeds and remnants of the vine from the place where the bush grows. It is necessary that the bushes are well ventilated; this requires high-quality air circulation and thinning of the vines themselves. When treating oidium, one cannot do without chemicals - ground sulfur or colloidal.

The Blagovest grape variety will be an excellent choice for growing in areas where the climate is temperate continental and winters are quite frosty. Fruits that have been cared for efficiently and with care will look very attractive.

Storing quail after manual cutting

Vacuum freezing is considered the simplest and most effective way to store meat. Before packaging, the carcass is gutted and cut into pieces, after which it is placed in a thermal bag and tightly sealed. In this form, the meat can be put up for sale.

Whole carcasses undergo the same procedure. In this form, the bird can be stored for 2 weeks and can withstand long journeys. It is important to follow all stages of packaging technology: if the thermal package is not sealed correctly, the meat may freeze and begin to crumble.

If you do not have the opportunity to pack carcasses in a vacuum bag at home, then you can use ordinary plastic bags. The birds are also tied with a bag close to the skin and sent for freezing.

Slaughtering quails using specialized equipment

On large poultry farms, manual slaughter of domestic quail is often considered unprofitable, since it requires a large amount of human energy expenditure. Poultry slaughter machines come in different sizes and are suitable for any farm size. If the bird population is already more than 300, then it is rational to use semi-automatic mini-slaughterhouses for quails and pigeons. Typically, such a small machine is intended solely for killing birds and primary processing. Such equipment is rarely equipped with additional capabilities. Most often the machine has a blade and a neck holder. The quails are served by hand and processed in the same way. The advantages of this machine are a fast and even cut, which can rarely be achieved manually, especially for beginners. Large farms use large poultry slaughter machines that include many functions. Most often, this technique has the following settings:

• automatic direction of quails;
• primary processing, which includes electrical stunning, slaughter, cutting off heads and paws, scalding and plucking;
• ridding birds of entrails;
• cooling meat;
• sorting birds or specific parts.

The quail slaughter technique itself in this case has special equipment for such actions:

• metal pendant for birds;
• humane electric stunning function;
• blades and knives for slaughtering and cutting off heads;
• hot water supply;
• automatic removal of feathers;
• machine for separating and dropping legs;
• automatic sorting and packaging.

The slaughter of domestic quails using such machines occurs non-stop. In a day, the technology allows you to decapitate and process several thousand carcasses without human intervention. These technologies make it possible to simplify the quail slaughter procedure. However, purchasing such equipment is a rather expensive solution, suitable only for large farms.

Quail meat is an excellent dietary product. It is rich in vitamins B, C, D, A, K and microelements, folic acid, and is a valuable source of protein. It contains little cholesterol, therefore it is used as sports and baby food, during recovery after severe operations. The quality is in many ways superior to chicken and turkey meat.

Quail is unpretentious, so there are almost no difficulties in growing it. Often, quails are raised and slaughtered at home not only for their own needs, but also for sale. It often happens that novice breeders encounter difficulties when it comes time to slaughter and carry out further manipulations with the carcasses. To maintain the good presentation of the product and its high quality, you need to follow the correct technique for slaughtering quails, processing, cutting and storing them.

Natural enemies of anteaters

Photo: Anteater

If in the wild conditions such large predators as pumas and jaguars act as enemies for giant and four-toed anteaters, then for dwarf representatives of the anteater family there are much more dangers; they can even be threatened by large birds and boa constrictors.

The large anteater's main weapon is its huge ten-centimeter claws, with which it can tear apart an enemy like sharp hook knives. During a fight, the animal stands on its hind legs and fights its enemy with its front legs; these strong limbs can even crush the enemy. Often, predators, seeing such courage and power, leave and do not contact the large anteater, because they consider it a dangerous and strong opponent, capable of inflicting serious wounds.

Tree baby anteaters also bravely defend themselves, despite their dwarf size. They also stand in a stance on their hind legs, and keep their front claws ready in front of them to strike the enemy. The four-toed anteater, along with the main defense mechanisms, also uses a special odorous secretion, which is secreted by its anal glands, scaring away enemies with an unpleasant odor.

Still, humans have the greatest impact on the number of anteaters, exterminating them both directly and through their active life activities.

Quail selection

After 5 weeks, the quails are selected for slaughter. Choose pets that are strong and healthy in appearance. In older quails, the quality of meat decreases, it becomes tougher, so there is no need to raise them further. Rejected chickens that are not suitable for breeding are slaughtered earlier. Young quail meat is valued more expensively, and at an early age, deviations in structure are hardly noticeable.

Quails are separated from the main herd and begin to be fattened to gain weight. Males and females are seated in different cages. You need to know some features in order to correctly distinguish quails by gender. Females have spotted beige colored chest feathers and white neck feathers. Males have beige-brown chest feathers and gray neck feathers. Males have a small tubercle between the tail and the cloaca - this is a secretory gland, it can be seen by spreading the feathers.

Flight qualities

Nikolaev high-flying pigeons are the only birds of their kind that take off and land vertically, rather than circling.

When flying, pigeons definitely need a headwind.

There are four flight styles in total:

• “butterfly” - continuous flapping of the wings, tilted slightly forward and the tail fully open;
• “lark” - straight, slightly fluttering wings are perpendicular to the body;
• end flight - vertical take-off, wings located at 90° to the body;
• sickle style - the wings are located in front of the body and bend into an arc, resembling a sickle.

The most common type of flight is “butterfly”, but untrained Nikolaev pigeons fly in the “lark” style.

Feeding conditions

For good weight gain, the basic conditions are met:

1. It is important to maintain the optimal temperature for quails - from 20 to 24 C, without drafts.
2. Dim lighting (incandescent light bulbs no more than 40 W). In bright light, the quail begins to worry, peck eggs, fights and cannibalism occur. If the room has windows, you need to cover them with dark fabric.
3. There are 30-50 individuals in cages.
4. Full feeding 4 times a day. The diet includes: corn, mixed feed, millet, fresh nettle, steamed peas and fuz (special fat).

Habitat

The main territory of residence of the anteater is the South American continent and Central America. The main population has spread to Brazil, Argentina, Paraguay and Uruguay. The northern part of the anteater's distribution area is Mexico. These animals are very thermophilic, so they prefer only warm regions. Anteaters mainly live in forests and plains with tall grass.

Slaughtering equipment

In order for breeding to become a profitable business, quails must be slaughtered in large quantities. This is easier to do with the help of specialized equipment, because processing carcasses by hand is a painstaking and long process. It is designed to facilitate and speed up the processing of farm products. Typically the kit includes:

• A cone rack is a bird slaughtering device. It consists of a stand made of metal and galvanized (propylene) cones arranged in a circle. The stand optimizes the process and directs blood flow into the trays. The height of the cone for quails is 25 cm, the diameter of the holes is 4 and 20 cm.
• A stand with 4 scallop cones is a container with shades designed to maintain a stable water temperature. It is equipped with a thermometer, a grill that protects from hot heat, and a tap for draining water. The weight of the shparchans is 12-20 kg; at least 120 heads are processed per hour (depending on the volume of equipment).
• The feather removal machine for shparchan quail is a mechanism with rubber attachments that, by rotating, clean the carcass of feathers by 98%. From 15 to 300 heads are processed per hour (depending on the volume of equipment), up to 30 pieces at a time.
• Cooling bath - a reservoir with cold water supplied and drained automatically. In it, processed carcasses are cooled, which allows the meat to retain its presentation for longer and not spoil. Up to 120 carcasses can be placed in the container at a time (depending on volume).
• A special spoon for gutting (you can buy it in a store or make it yourself). The edges should be sharpened so that the insides can be easily reached.

Slaughtering technique

Mature quails that have reached 1.5-2 months, as well as those incapable of laying eggs (after 8-9 months) are selected for slaughter. Their further cultivation for meat is pointless. The feeders of the selected chickens are removed 12 hours in advance, this is done to cleanse the stomach and intestines. Also, during the procedure, internal organs may rupture, which will affect the quality of the product. Sippy cups are left for this purpose; they will help avoid such troubles. The procedure for slaughtering quail requires preparation; for it you will need:

• a sharp knife or well-sharpened scissors;
• cutting board;
• funnel (can be made by cutting off the top of a plastic bottle);
• container for blood;
• clean towels, rags and napkins;
• hot and cold running water.

Removing the pen

First, the carcasses need to be scalded. This is a crucial moment, since if the water turns out to be hotter than necessary, then there is a chance that the feathers will be removed along with the skin. This will happen if you keep the carcass in such water. If the water is colder, the pores will not open completely and cleaning will be difficult.

The quail is immersed in a container of hot water (60 C) for half a minute, then it should be cooled by placing it on oilcloth. The legs of the cooled carcass are cut off and the process of removing the feathers begins. First you need to pluck the largest and toughest feathers, which are located on the wings and tail, then move on to the rest. The process of removing the feather is completed by singeing the remaining small feathers and the fluff over a burner or using a homemade torch. In an hour, you can manually clean up to 25-30 pieces; if you need to process a larger number of quails, then it is more advisable to purchase a feather removal machine. Knowledgeable poultry farmers make such machines with their own hands.

What are the dangers of meeting a centipede?

The danger of these predators is greatly exaggerated. All centipedes have venomous glands that produce poison, but many of them are harmless to humans because they simply cannot bite through the skin. These are cryptops, or blind centipedes, and drupes. A flycatcher living in houses can bite only for the purpose of self-defense. Most often, her jaws cannot bite through the skin. But if this happens, the bite will be equal in strength to a bee.

What does a scolopendra bite look like? It depends on the type of centipede. When the animal bites through the skin, it releases poison, which causes burning, pain and swelling. The bite may also be accompanied by nausea and dizziness.

The venom of the giant scolopendra is especially toxic. It causes severe swelling (the arm may swell up to the shoulder) and high fever. These symptoms persist for several days.

Video: Scolopendra catches and eats a mole cricket

The only documented case of death from a scolopendra bite is the death of a child from the venom of Scolopendra subspinipes. This species has several names: Chinese, Vietnamese or orange centipede.

Some species of these predators, when disturbed, secrete a protective fluid that causes burns when it comes into contact with the skin. For example, the Californian scolopendra has this feature.

After a centipede bite, you need to wash the wound, apply cold water and consult a doctor. Usually, analgesic drugs are prescribed and tetanus is prevented.

Female centipedes pose the greatest danger (they are more poisonous) to small children, people with weakened immune systems, and people with allergies.

Cutting

To perform the procedure correctly, the following actions are performed with plucked quail:

• cut the abdominal cavity longitudinally;
• use a spoon with sharp edges to take out the entrails (turn them inside);
• remove the crop carefully so as not to tear it (otherwise the contents will end up inside the quail);
• an incision is made in the neck area and the esophagus with trachea is removed;
• the neck is cut off at the junction with the breast;
• wash the carcass.

It is not difficult for experienced breeders to cut up a quail without a longitudinal cut (the entrails are obtained through a hole in the neck or cloaca). To do this, make a slight incision in the skin above the cloaca, carefully place a finger in the resulting hole, grab and remove the insides. Here you need to try not to damage the gallbladder. The procedure is performed with a spoon. It is inserted into the cut instead of a finger and rotated around an axis, then the insides separated from the body are taken out. With these methods, the carcass does not need to be cut; it retains its excellent presentation.

Meat storage

After cutting, the birds are placed in cold water and kept until it cools to 2-3 degrees. Then the quail carcasses are dried with a towel, or the water is allowed to drain, put into bags of several pieces and sent for storage. The shelf life in plastic containers is 2 days; for better preservation, the meat is wrapped in aluminum foil, then the period increases to 14 days. Such meat should be stored at a temperature of +4 to -5 C.

If slaughter is carried out in winter, then while outside, you need to pour cold water over the carcasses until an ice crust forms. Then wrap several pieces in paper and put them in boxes, each bundle being filled with hay. The temperature outside should not be higher than -9 C. For long-term storage of meat, it is better to use the freezer.

Quails have tasty and healthy meat. Many people prefer it to chicken. Slaughtering and cutting quails has its own peculiarities. A beginner needs to study them so as not to spoil the carcass and maintain its presentation.

Varieties of Zinnia Seeds

Spreading zinnia seeds on a white sheet of paper, you can see that they are of three varieties:

• Flat shields . These seeds are brownish in color, flat, and have a notch at the top. If you grow seedlings from such planting material, you get simple, non-double zinnias;
• Spear-shaped seeds . The color of such seeds is darker, they are elongated and taper towards the base. This type of seed has poor germination. The seed produces double and semi-double zinnias;
• Elongated seeds , at the tip of which there is an awl-shaped tail. The color of such a seed is grayish and the shape is more elongated than that of other seeds. These seeds are located on the outer rows, so separating them is easy. From such seed material terry zinnias with full heads are obtained.

If you want to grow beautiful flowers on your plot, then you should try and spend time sorting out the seeds.

It is worth noting that even non-double zinnias are beautiful during flowering, especially if they grow in a large area. Therefore, you should not be too upset if, instead of terry heads, flowers with simple baskets grow in the front garden.

How to choose a bird for slaughter

Young individuals up to 2 months old are used for meat. Older ones are tougher and taste worse. They begin to look after quails at about 5 weeks. Select based on several criteria:

• fatness;
• developed muscles of the thighs, chest - the main meat zones on the body;
• dark pink skin;
• protruding keel;
• dense plumage with shine is one of the external signs of health.

It is advisable to choose a female that cannot lay eggs. Quails capable of reproduction are slaughtered less frequently. Females are distinguished by light brownish feathers on their chest. The neck is gray. Females do not have a tubercle between the tail and the cloaca.

Selected individuals are isolated from the rest and fattened. Birds of different sexes are kept separately.

Maximum weight and volume of piglets and adult Vietnamese pot-bellied pigs for slaughter

Before slaughter, the weight should be between 110 and 112 kg, it is not worth raising more than that, as it will become fat. Age in this case is not so important; we focus on weight.

On average, animals reach the weight required for slaughter within six months of breeding, provided proper feeding.

Since it is difficult to weigh a pig, we recommend that you focus on its parameters, namely chest girth and body length. First, the length of the body is measured, the tape is applied to the middle of the back of the head, then it is pulled along the neck, withers, and back in a straight line. You will need to reach the root of the tail. In this case, the pig should stand with a level (that is, horizontally positioned) head.

Preparing quails

Fattening occurs according to certain rules. This preparation allows you to take more meat:

1. Create conditions in which birds move less. This helps the accumulation of special fatty layers that make the meat soft and tender.
2. They give food that is high in calories. The basis of the diet is concentrates, peas, cereals, corn cobs, feed fats.
3. Provides vitamins. Particular attention is given to A and D. These vitamins help in the absorption of food.
4. Animal proteins are desirable - dairy products, eggs.
5. New foods are introduced gradually.
6. Feed at least 3 times a day.
7. There are no restrictions on food.

There are a few more preparatory steps. They help preserve the meat and the appearance of the carcass. Conducted shortly before slaughter:

1. During the day, the quails are fed and removed. They no longer give food. This is how the meat is protected. It sometimes gets dirty with the contents of the intestines or crop. This happens if they are not careful when cutting.
2. Give water with diluted salt. The proportion is 3:1. It is a mild laxative for cleansing the digestive organs.
3. When there are about 10 hours left before slaughter, the water is removed.
4. Prepare cages, carriers, and wooden boxes. They transport the bird to the place of slaughter. Choose spacious ones, otherwise the quail will get injured. Skin abrasions spoil the appearance.

Where do mosquitoes live?

Mosquitoes populate almost the entire planet. There are even species of bloodsuckers that live in the northern regions. Apart from Antarctica, mosquitoes can be found everywhere. Some species feel comfortable in temperate climates, others in tropical forests.

However, there are places where the likelihood of encountering mosquitoes is highest:

• Since humans are the main source of blood, mosquitoes always try to live near humans. This is simply necessary for procreation;
• Many species of mosquitoes feel quite comfortable in regions with high climatic temperatures;
• Places with high humidity are also attractive to these insects. Wetlands with minimal water fluctuations are the best environment for breeding healthy offspring;
• Reservoirs with standing water. There are many microorganisms here that the larvae feed on. This becomes the reason that mosquitoes are often infected with various infections.

Where do mosquitoes spend the winter? For wintering, mosquitoes choose not only damp, but also fairly warm places. These could be basements, caves, landings, hollows in trees, residential apartments.

Scientists have proven that these insects are able to adapt to almost any climate. Today, mosquitoes can be found in northern regions where they did not previously live. There is an assumption that bloodsuckers may soon adapt to life in Antarctica.

Slaughtering equipment

Quail is a small bird. Slaughtering and processing by hand is painstaking work. To facilitate and speed up the procedure, large farms use special equipment:

1. Metal stand with galvanized cones. The latter are located in a circle. The stand is needed for slaughter. Blood goes into the trays. The height of the cones is 25 cm. The holes are 20 and 4 cm.
2. Rack with cones of scallops. It is needed to maintain the required water temperature. The kit includes a thermometer, faucet, and grill. One cone weighs 12–20 kg.
3. Plucking machine with rubber attachments. They rotate and pluck 98% of the feathers. The machine processes up to 30 carcasses at a time.
4. Gutting spoon with sharpened edges. The device can be bought or made from a dessert spoon.
5. Cooling container in which water is collected and drained automatically. This is where the meat is cooled. Up to 120 carcasses are immersed in such baths at a time.

The average farmer usually gets by with a knife (scissors) and a special bottle. They also take a container to drain the blood.

Can mosquitoes breed in an apartment?

By choosing a damp basement for wintering, fertilized females can lay eggs here. When they turn into adults, they easily enter the living room through the smallest cracks. However, some people may notice that mosquitoes fly into their home even in winter. This indicates that the apartment is not only warm, but also quite damp.

As for private houses, the likelihood of bloodsuckers appearing here is much higher. They are attracted to any containers filled with water. In addition, the house itself may be a favorable environment for mosquitoes. For example, if a building is built in a swampy area, then mosquitoes will definitely choose it.

Mosquitoes often live and breed in the bathroom, where there is almost always high humidity. That is why this room needs the most thorough ventilation. If the apartment is kept clean and the humidity is controlled, it is unlikely that mosquitoes will be able to breed here. However, this does not mean that they will not appear in your home. There are several main ways bloodsuckers get into an apartment:

• Upon entering, a person opens the front door. This time is quite enough for the insects to fly inside;
• Mosquitoes often land unnoticed on a person's clothing. This is how people themselves bring bloodsuckers into the house;
• If there are a lot of mosquitoes in a dark entrance, an open doorway with light shining from it will definitely attract insects;
• Vent ducts are also a popular way for mosquitoes to enter a home from the attic or basement. They need to be cleaned regularly by covering the entrance with a fine mesh;
• Mosquitoes react to the strong smell of sweat. Failure to comply with personal hygiene rules significantly increases the likelihood of bloodsuckers appearing in your home.

Video : “Life cycle of mosquitoes”

Carcass processing

Next, farmers remove the feathers. Sometimes quails are scalded before this. Finally, they are cut and sent for storage.

scalding

To make plucking easier, use boiling water. The quail is immersed in hot water for about 1 second and quickly removed. So dip 10 times. Use a deep container.

To check, tear the feather out of the wing. If it is easily plucked, the scalding is completed.

The temperature of the water is decisive. It should not be below +55–60 °C.

At lower temperatures, the pores do not open. As a result, when plucking, the skin is torn out along with the feathers. The presentation suffers.

Some people soak the carcass for 30 seconds, but it should not be in boiling water for more than 40 seconds. The temperature is not raised above +80 °C. If these requirements are not followed, the feathers fall off along with the skin.

Then the carcass is cooled. Remove from boiling water onto oilcloth.

Plucking

Before further processing, the quail is given a convenient and marketable appearance. Remove the paws. They cut at the junction of the tibia (“knee”). The wings up to the first joint are also removed.

Then the quails are plucked. After scalding, the feathers come out easily. In an hour, the farmer processes up to 15 carcasses. First, get rid of the largest feathers (tail, wings). Gradually they move on to smaller ones. As a rule, they go from the tail to the chest, sides and beyond.

Sometimes feather removal machines are used for plucking. Doing it by hand usually turns out to be more accurate and of better quality. Although the fluff remains anyway. It is scorched, for example, with a gas burner. Hard remains of feathers (hemp) are scraped off with a knife.

How to cut a quail

Plucked birds are gutted. Quail dressing includes the following:

1. Cut off the legs if this has not already been done.
2. Remove the tail.
3. A longitudinal incision is made on the abdomen.
4. The insides are removed with a special spoon. You can even gut it by hand. They work carefully so as not to rupture the intestines or gall bladder. Their contents slightly spoil the meat.
5. The goiter and esophagus are cut out. Sometimes undigested food remains inside. It also spoils the taste of the meat.
6. The neck is cut off.
7. Wash in water at room temperature.
8. They wipe it off.

Fast processing

Sometimes it’s easier to deal with a carcass:

1. Place on a cutting board.
2. Remove legs and wings.
3. Place the carcass on its back, belly up.
4. An incision is made on the quail's breast.
5. They grab the edges of the skin and sharply remove it (“stocking”).
6. If necessary, make an incision on the back and finish.
7. They wash and cut up the quails.

Do not scald or pluck. It turns out fast and simple. However, the carcass looks unattractive. It is not suitable for sale. Plus the weight decreases greatly, the meat loses its juiciness.

History of selection

The photo above shows bunches of Blagovest grapes. This is a hybrid form. The work was carried out by V.N. Krainov. For hybridization, an amateur breeder took the well-known varieties Kishmish Radiant and Talisman. Vladimir Nikolaevich’s vineyard was located in the floodplain of the Tuzlov River (Rostov region). To avoid phylloxera, the national breeder used only resistant rootstocks Kober 5BB, CO4.

Work on hybridization began in 1995 and continued for several years. The first harvest was taken in 1999. The variety was not included in the State Register. Amateur winegrowers appreciated the yield of the variety. Blagovest has taken root in many vineyards.

Cooling and storage

Quails are placed in the freezer. They are stored here for up to 2 months. However, it is not advisable to immediately put meat in the freezer. To preserve the taste, the bird is gradually cooled:

1. The carcass is placed in a container with cold water.
2. The fluid is changed.
3. When the carcass has cooled, place it in a colander to drain the water.

After this, the quail is packed in cellophane and sent to the freezer. Each bag contains 2–5 carcasses.

If you plan to eat quail in the next 2-3 days, it is better not to put it in the freezer. The bags are placed in the refrigerator. In this case, defrosting will not be necessary. This saves time and preserves nutrients in the meat.

In winter, sometimes carcasses are doused with water after processing and hanged outside. The ice crust preserves the meat well.

Slaughtering quails is not particularly difficult even for beginners. You don't need complicated equipment or great skill. The main thing is preparation, including psychological preparation.

• Author: Maria Sukhorukikh
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