On May 16, 10:27 pm, Sue <sp4r...@yahoo.ca> wrote:
> Looking for an animal trap big enough to trap a raccoon.
> - don't have to be brand new, but must be in good working condition > - reasonable priced
> Please email or call Susan (613-271-6132) if you have one for sale.
Better to call a professional if you're in town. You'd hate to catch all the skunks in your neighbourhood before you catch the raccoon. Live traps have to be monitored several times a day to ensure that your neighbour's cat or even a raccoon doesn't overheat and die.
The province has some interesting wildlife removal rules, too. You can't move a trapped animal more than 1 km from where you caught it - or kill a lactating parent.
The smoke and gas belched outta that mine, and everyone knew it was the end of the line, when sp4r...@yahoo.ca wrote:
> Looking for an animal trap big enough to trap a raccoon.
> - don't have to be brand new, but must be in good working condition > - reasonable priced
> Please email or call Susan (613-271-6132) for have one for sale.
Title: Stuffed Roast Raccoon Yield: 1 Servings
10 kg Sweet potatoes; mashed 1/2 crate Raisins 1 L0af Bread crumbs 2 Pumpkins; peeled and chopped 1/4 bucket Butter; melted Salt and pepper to taste 4 To 5 racoons
First make the stuffing; mix together all ingredients (except raccoons, of course) gently until blended. Set aside. Wash raccoons' meat thoroughly and dry with a cloth. Cut off some of the fat, leaving just enough for a thin layer. Salt the inside of the coons. Stuff gently with the sweet potato mixture and staple opening shut. Bake at 275°. for about 3-4 days. When half done, turn over so all sides will be browned. Serve with a cheap Albanian wine.
> 10 kg Sweet potatoes; mashed > 1/2 crate Raisins > 1 L0af Bread crumbs > 2 Pumpkins; peeled and chopped > 1/4 bucket Butter; melted > Salt and pepper to taste > 4 To 5 racoons
> First make the stuffing; mix together all > ingredients (except raccoons, of course) gently > until blended. Set aside. Wash raccoons' meat > thoroughly and dry with a cloth. Cut off some of > the fat, leaving just enough for a thin layer. > Salt the inside of the coons. Stuff gently with the > sweet potato mixture and staple opening shut. Bake at > 275°. for about 3-4 days. When half done, turn > over so all sides will be browned. Serve with a > cheap Albanian wine.
Where was you with that recipe back when I was camping with a scout troop once a month?? Hell, we could have trapped the one that took off with an unopened l0af of bread and skipped the crumbs....
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