Free Downloads

Free eBook: Education After The Collapse

If you haven’t already, you may want to download Education After The Collapse by Todd Sepulveda. Much is written in the preparedness community about the 3 B’s (Beans, Bullets, and Band-Aids). Todd takes on the task of preparing kids and parents for the 3 R’s (Reading, Writing, and Arithmetic) in a post SHTF world. His book is focused on teaching the basics. Once your child is able to read, s/he would be able to learn anything with the appropriate material is available. He provides links and resources that can be downloaded and printed.

What will we leave behind for the next generation to help rebuild? In a recent post, I argued that producers will rebuild after a collapse. Part of being a producer is having the right tools and ability to apply knowledge. The rebuilding of civilization will require lots of stuff (tools), knowledge (hard-copy books), and work. A cache of books on math and science will prove to be a great asset. Homeschooling parents are way ahead of the curve in this area. Start collecting materials for all stages of learning for your children and grandchildren.

Todd mentions our “one size fits all” approach to schooling today. Each of us are individuals and have different learning styles. In my classes, as much as I’m allowed by my overseers, I encourage interest led learning. There will always be areas that bore students. But if allowed to follow their interest and passion, leaning the 3 R’s will be come naturally. Our present model of forced schooling has produced horrible results.

Prepare your children by giving them the tools to rebuild. Education After The Collapse is a great place to start.

Todd Sepulveda is the web master of Prepper Website, Education That Matters, and The Preparedness Review (archive of preparedness, self-reliance, and survival information).

Doing the stuff,

Todd Walker

Categories: Economic Collapse, Free Downloads, Government "Education", Preparedness, Self-reliance, SHTF, Survival Education, TEOTWAWKI | Tags: , , , , , , , | 1 Comment

Survival Sunday Roundup # 2

Here’s a list of reads on this edition of Survival Sunday Roundup:

I just ordered ‘The Pulse’ on Kindle for my summer reading. It’ll be delivered on the release date of July 10, 2012. I’ll try to do a review as soon as I finish it.

‘The Pulse’ by Scott B. Williams

Bug Out Survival

As promised in my last post, I wanted to follow-up with a bit more detail about The Pulse and why I wrote it.  My reading (aside from online) these days is usually divided about evenly between fiction and nonfiction, and eventually, I’d like to split my writing about the same way.  Over the years as I’ve worked on my various nonfiction books, I entertained the idea of writing novels but there always seemed to be another book project in the works that kept me from devoting much attention to it.  I still have nonfiction projects in progress, and over the next few months will be completing two new manuscripts that will go along with my survival books most of you are familiar with.  But over much of last year and the beginning of this one, I completed my first novel and now it is about to be released in a few days.  Here’s a bit more about it and why I wrote it the way I did.  I posted this “From the Author” description on Amazon last night:

Read the rest here

Order ‘The Pulse’ here

Jack Mountain eBooks – Free

Jack Mountain Bushcraft Blog

This week only, I’m offering a 100% discount on the downloadable versions of our books (not paper, sorry).  You can get them from our Lulu store.  The titles include:

  • Jack Mountain Bushcraft Student Handbook
  • First Person Ecology
  • Bushcraft Education; Riffs And Reflections On Teaching And Learning Outdoors
  • Simple Little Sourdough And Outdoor Baking Book
  • On The Trail: Canoe And Snowshoe Trip Journals
  • Jack Mountain Bushcraft School Canoe Handbook

Paleo Planet

Primitive Technology site/forum. I’ve always wanted to make a long bow from scratch. This is a good source of real people making primitive stuff. Very useful.

Our favorite survival gun

Rocky Mountain Survival, LLC

When considering a must have survival gun the things I had to consider were weight of gun, weight of ammunition, cost of both gun and ammunition. So the survival gun we chose to add to our survival gear is a 22 semi auto. Keep in mind that in a survival situation my biggest concern is putting meat on the table. I know and understand that there are better rifles for hunting game primarily big game but if I bring down large game then I have to worry about preserving a large portion of it. I was taught how to properly smoke meat while living in Alaska but after you preserve it you have to store it where predators can’t get to it. So I would prefer to take smaller game as much as possible.

Read the rest here

A+ Slingshot Rough and Ready Review

Survival Monkey

I grew up in a rural village on the New York Tug Hill Plateau. Most of my extended family lived deep in the Adirondacks and I spent many weekends and summer weeks with them in the mountains. Kids my age grew up without iPods, iPads, computer games and cellphones. As a matter of fact, we didn’t have much at all – rarely did we even have television. Where there was TV, there were never more than three channels available. One thing we did have was good, clean fun and plenty of it. We learned to make and to make do. We spent time with each other and we spent time outdoors. Learning how to hunt, fish, gather and process were just a part of the way of life.

Lead PhotoA

Read the rest here

The Importance of Community and Neighbors to Survival

Backdoor Survival

There is no question about it.  I am a some-times recluse.  I enjoy my home, my dog and my little family of two and can go for days without talking to anyone else outside these four walls.  Given a choice of staying home and watching a classic period piece on TV or going to a party with dozens of people, well, the choice for me is clear.

Yet from time to time, it feels good to be a social butterfly.  Get me out on the dance floor or at a small gathering and I will bloom and shine.  And so it is.  We as humans crave our privacy while at the same time we long for the intensiveness of a satisfying social experience.

So how do we find the right balance, especially when it comes to living the preparedness lifestyle?  On the one hand we need to feel secure that our “stuff” is safe and that out painstakingly gathered preps will be there for our use when and if we need them.  On the other hand, we need to defend ourselves, our homes and our loved ones from physical harm.  Is this something we can do on our own in isolation or would we be better served with some help?

Read the rest here

That’s it for this edition. If you have preparedness/self-reliance topics, websites, books, etc. you’d like to see covered, please let me know. As always, comments and suggestions are always welcome.

Keep doing the stuff!

 

 

Categories: Bushcrafting, Free Downloads, Preparedness, Self-reliance, SHTF, Survival, Survival Sunday Roundup | Tags: , , , , , , | Leave a comment

DIY Preparedness Project: Homemade Vinegar

When we need vinegar, we run down to the local super market and pick up a jar. Why would I need to know how to make vinegar anyway? Click here for some of the many uses for vinegar. When the trucks stop rolling and the shelves are emptied, you might find this information valuable.

Source: Pole Shift Survival Information (Great site for tonnes of free DIY Preparedness downloads)

Date: 03 June 2012

How To Make Vinegar

 

Vinegar is easy to make, from a variety of products. And you can make your own

mother of vinegar too, although you don’t actually need it. All you have to do

is add already-made vinegar to apple cider, in a proportion of 1:4. However, to

make mother of vinegar, expose a mixture of one-half vinegar and one-half cider

to a temperature of 80 degrees for a few days. The thin scum that forms on the

surface is mother of vinegar.

 

Vinegar can be made from apples (cider vinegar), grapes (wine vinegar), berries,

other fruits, or even from a 10 percent sugar solution. Most homesteaders who

make vinegar make cider vinegar.

 

The strength of the finished product is in direct proportion to the amount of

sugar in the original solution. For this reason sweet apples usually make

stronger vinegar than tart ones. Not always, though: Some sour apples actually

have a high proportion of sugar which is masked by a high fruit acid content.

 

Use only fresh uncooked cider or grape juice without any preservatives.

Preservatives will prevent it from turning to vinegar. Fill a one gallon glass

jug to the neck.

 

The jug will need an airlock. If you don’t have one for winemaking or don’t care

to purchase one in a winemaking supply store, make a stopper from a dry corn

cob. Insert a piece of grape vine, sumac, or some similar material with a large

pith, lengthwise through a piece of the cob that will fit into the jug’s neck.

Punch or burn out the pith with a hot wire. Fit one end of a piece of rubber or

plastic tubing over the grape or sumac, and put the other end in a jar of water.

 

With this setup, as the juice ferments the carbon dioxide passes through the

tube and bubbles up through the water, but no oxygen can reach the juice. The

first fermentation will take four to six weeks at room temperature. It’s not

necessary to add yeast to start this process, because the wild yeasts which are

always present will do the job. The grey foam that forms on the top is excess

yeast, which is harmless.

 

When the bubbling stops, the sugar has all changed to alcohol: you have made

hard cider! To make vinegar, you need a second fermentation that will convert

the alcohol into acetic acid.

 

Unlike the first fermentation, which occurs through the liquid, the second takes

place only on the surface. It is caused by an entirely different organism. It

requires oxygen, and the larger the surface area in relation to the volume, the

faster the vinegar will be produced. To have more surface area, divide your brew

between two jugs, so the liquid will be below the narrow neck portion.

 

This is when you add the mother.

 

Actually, wild spores floating in the air will act as a starter, so the only

reason for using a mother is to get things going faster. Put a bit on a piece of

dry corn cob and float it on the liquid.

 

Tie cloth over the openings of the jugs to admit oxygen but to keep out dust and

bugs.

 

The time the second fermentation takes depends in part on the spores present.

All strains work best at a temperature of 70-80 degrees. They become dormant at

low temperatures, but high temperatures will kill them. The time required also

depends on the surface-to-volume ratio, but ordinarily, you can figure on

anywhere from three to nine months.

 

This homemade vinegar is much stronger than store-bought. Dilute it with water

to taste before using it. But naturally there are many other ways of doing it.

Here are a few of them.

 

Sweet apple cider

 

Use fully ripened apples, free of decay and bad spots. Wash thoroughly and grind

or crush, then place in cider press or juice press and extract the juice.

 

Place juice in an open kettle (stainless steel or enamel) and boil until volume

is reduced by one-half, skimming often.

 

Pour at once into bottles or stone jugs and cork.

 

Apple cider vinegar

 

Let sweet cider stand in an open jug 4-6 weeks and it will turn to vinegar.

 

Put cores and peelings (left over when apples are used for other purposes) into

a stone crock or wide mouth jar. Cover with cold water and set in a warm place,

adding fresh peelings now and then. Keep the jar covered.

The scum (mother) that forms on top will gradually thicken.

 

When the vinegar tastes strong enough to suit you, strain it through several

thicknesses of cheesecloth.

 

Parings of peaches or pears, grape skins and cherries can be used this way too.

 

Crush cut-up apples in a crock or tub. You can include windfalls and bruised

fruit.

 

Cover with warm water, then cover the top of the tub with several thicknesses of

cheesecloth, tied into place.

 

Keep this in a warm place 4-6 months. When it tastes strong enough, strain,

bottle and cork.

 

You can speed up the process by adding a lump of unbaked bread dough, or two

ounces of brown sugar or molasses, or one package or cake of yeast dissolved in

warm water, to each gallon of liquid.

 

If you make wine, it’s easy (sometimes all too easy!) to make vinegar. When the

wine is made, just let it stand, covered but exposed to the air. Exposed to

summer sun it will take about two weeks; in winter it will take a month or more.

 

White wine vinegar

Mash two pounds of raisins. Add to a gallon of soft water in an uncorked two-

gallon jug. (Old recipes called for rain water, but today. . . Hey, come to

think of it, some rain water is as acid as weak vinegar already! So why are we

going through all this?)

 

Let it stand in a warm place and in about two months it will be white wine

vinegar.

 

If you think it’s fun to be frugal, pour off the vinegar through a cheesecloth

strainer, leaving the raisins and sediment in the jug. Add half a pound of

raisins and a gallon of water and start over again.

 

Raspberry vinegar

Pour three pints of water over 11/2 pints of fresh raspberries. Let stand for 24

hours.

 

Strain off the liquid, discard the berry pulp, clean the jar, put in another 1-

1/2 pints of fresh raspberries, and pour the liquid over them. The next day, do

it again.

 

On day four, strain the clear liquor through several layers of cheesecloth, add

one pound of sugar, stir until dissolved, and let stand uncovered until it turns

to vinegar. This takes about three months.

 

Honey vinegar

Pour one gallon of boiling water over 4-1/2 pounds of honey in a clean crock.

Stir to dissolve.

 

Make a paste of one cake or package of yeast and a small amount of warm water.

Spread this on a slice of toast, and float the toast on the liquid. Cover with

cloth and let stand 16 days.

 

Skim it, strain it, and let it stand another 4-6 weeks until it tastes like

vinegar. Then bottle.

 

Clover vinegar

In a crock pour one quart of molasses and nine quarts of boiling water. Let

stand until lukewarm. Add two quarts of clover blossoms and a cake or package of

yeast. Let stand two weeks, then strain and bottle.

 

Dandelion vinegar

Dissolve two cups of honey in three quarts of hot water. Cool and add one quart

of opened dandelion blossoms and one cake or package of yeast dissolved in hot

water. Cover with cheesecloth, but stir once a day for 10 days. Strain and

bottle.

 

Gourmet vinegars

 

Fancy vinegars in fancy stores bring fancy prices-but naturally, these can be

made on the homestead for a pittance. After you’ve made your vinegar from one of

the recipes above, spice up a small bottle or two of it with one of these ideas:

 

Herb vinegars: Use one cup of herbs for each pint of cider vinegar. Tarragon

vinegar is common in stores, but you can use almost anything from your herb

garden: basil, dill, mint. . . even finely chopped chives or celery leaves.

Place in clear glass jars, cover, and let stand in the sun (like making sun tea)

for two weeks or until flavor is as strong as you want it. Shake the bottles

once or twice a day.

 

Horseradish vinegar: mix 1-1/2 ounces grated horseradish, 1/2 ounce minced

shallot, and 1/2 ounce paprika. Add to one pint of vinegar. Let stand 7-10 days.

Strain and bottle.

Chili vinegar: Finely chop 25 chili peppers and pour over them one pint of

vinegar. Let stand 10-14 days. Strain and bottle.

Garlic vinegar: Put one ounce of finely chopped garlic in a bottle. Pour one

pint of strong vinegar over it. Let stand 10-14 days, shaking frequently. Strain

and bottle.

 

Mint vinegar: Fill a wide mouth jar with clean peppermint. Fill the jar with

vinegar. Cover tightly and let set 2-3 weeks. Pour the vinegar into another

bottle and keep well corked.

Tarragon vinegar: Gather the tarragon just before it blossoms. Strip it from the

larger stalks and bruise it, to release the flavor and aroma. Fill a jar or

bottle with the herb, and cover it with vinegar. Let stand for two months.

Strain and bottle.

 

Meat flavoring vinegar: mix two chopped onions, three chopped red pepper pods,

two tablespoons brown sugar, one tablespoon celery seed, one tablespoon ground

mustard, one teaspoon turmeric, one teaspoon black pepper and one teaspoon salt.

Put into a quart bottle and fill the bottle with cider vinegar. A tablespoon of

this mixed in a stew or gravy will impart a fine flavor and rich color.

 

You can test the strength (acidity) of your homemade vinegar with a wine acid

testing kit, with slight modification.

 

Follow the directions that come with the kit, but of course using your vinegar

instead of wine. Then take the number you come up with and multiply it by 0.8.

That’s the acetic acid strength of the vinegar.

 

Vinegar is a lot more acid than wine, so this uses a testing kit up fast. To

make it last longer, dilute the vinegar at a ratio of one part vinegar to nine

parts water. (Use the measuring devices that come with the testing kit.) Follow

the directions to test the mixture. But then, multiple the result by 8, (not

0.8, as before).

 

Diluting vinegar: To dilute tested homemade vinegar to the four or five percent

vinegar commonly sold in stores, use this formula. If you want 5% vinegar,

measure the strength of what you have made, subtract five, divide the result by

five, then add that fraction of a gallon of water to each gallon of the homemade

vinegar.

 

If you want 4% vinegar, subtract four, divide by four and proceed as above.

Homemade vinegar is not recommended for making pickles because of the uncertain

acid content, it can discolor pickles, and it may look cloudier than store-

bought vinegar.

 

Fermentation should start within a day or two. “Apple cider is very dependable

about fermenting and rarely needs help, as anyone who likes hard cider knows.

Other fruit juices or mixtures may not ferment so easily. If their sugar content

is low, adding sugar or molasses will help. Sometimes the wild yeasts in the air

are not the right kind or strong enough, and adding a little yeast will help.”

 

“If the liquid still refuses to ferment there is no use going on with it.”

 

For canning, a too-weak vinegar can result in spoilage, and even botulism. It

should be five percent (or five grain).

 

Don’t want to spend money on a wine testing kit? That’s okay: there’s a “simple”

way to test acidity without one-“simple,” in the homestead context of course,

meaning it’s a lot of work but all it requires is a few small glasses and jars,

an eyedropper, a little baking soda, a small amount of store-bought vinegar and

a head of red cabbage.

 

Then all you do is titrate your vinegar. Titration is the process of determining

the strength of a solution in terms of the smallest amount of a reagent of known

concentration required to bring about a given effect in reaction with a known

volume of the test solution. . . but don’t worry, you don’t have to know all

about that to do it.

 

Here’s how it works:

 

Titration

 

In one small jar put a solution of baking soda in water. The amount doesn’t

matter, but it should be enough so that a little undissolved soda settles to the

bottom of the jar after you mix it well.

 

In the other jar, put some water left from cooking red cabbage. You want a

strong purple: steam a head of cabbage in just a small amount of water.

 

Next put a few ounces of water in the two glasses. The amount doesn’t matter,

but make certain you have the same amount in both.

 

Use the eyedropper to put enough drops of the purple liquid into the water in

the glasses to give the water a definite color. Again, be careful to put the

same amount in each glass.

 

Rinse the eyedropper in water, then in the five grain store-bought vinegar. Then

put seven drops of the store-bought vinegar into one of the glasses of colored

water which, if you want to be scientific, you can label” standard” or

“control.”

 

Rinse the eyedropper in water again, then in your homemade vinegar, and add

seven drops to the other glass. . . which you can label “test.”

 

Now rinse the eyedropper in water again, then in the baking soda solution. Put

20 drops of the baking soda solution in the “standard” glass. Stir it with a

glass rod or plastic spoon.

 

The water will turn blue. The exact shade depends on the pH of your water. Then

add baking soda solution, one drop at a time-don’t forget to keep track of the

drops-to the test glass. Stir after adding each drop.

 

Do this until the color of the water in the test glass exactly matches the color

of the water in the standard glass.

 

If you add a drop too much, no problem. Just don’t count that one. When the

colors match, the acid content of your homemade vinegar is equal to the number

of drops of baking soda solution you put in the test glass divided by four.

 

Example: if you used 28 drops of solution, the acidity is 28 divided by 4, or

7%.

 

But your recipe calls for, or more likely assumes, 5%. So what now? Water it

down. To make it 5%, subtract 5 from whatever your homemade vinegar tested: in

our example, 7-5=2. Multiply that times the amount of vinegar (in ounces) you’re

going to dilute. Let’s say you have one quart, or 32 ounces. 32 x 2 = 64. Divide

that by 5, and you get 12.8.

 

Add 12.8 ounces of water to dilute 32 ounces of 7% vinegar to 5% acidity.

 

Categories: DIY Preparedness, DIY Preparedness Projects, Fermentation, Free Downloads, Preparedness, Survival Skills | Tags: , , , , | Leave a comment

50 Free self-reliant and preparedness books for your Kindle reader

NOTE: These books were free as of when this article was published  (May 2012). They may not remain free forever.

Big thanks to Atticus Freeman for putting together a great post on FREE reads! Don’t have a Kindle? No worries. Read his post below (and visit his blog) for the how-to on downloading the books without a kindle reader. I’m adding this to myBlogroll: Indispensable Information Overload List of Links“.

Source: Self-Reliant Info

Author: Atticus Freeman

Date: 24 May 2012

50 Free self-reliant and preparedness books for your Kindle reader

If you’ve read our posts for very long at all, you probably know this: the only thing we like better than preparedness and self-reliant resources are free ones! Fortunately, there are many Kindle books available for no cost over at Amazon.com.

Many of the free books are simply old books from the early 1900s that are in the public domain, but there a number of newer ones too. Of course, some of the older books are useful just because they often describe how to do things without complex machinery or modern processes, which is very helpful for the self-reliant do-it-yourselfer.

Below is a list of 50 Kindle books that are related to self-reliance and/or preparedness, which are free to download (at least as of the time of this writing).

By the way… don’t have a Kindle e-reader? No worries. Don’t forget that you can download apps for both Mac and PC, most smartphones or tablets, and also read the books in Amazon’s free online Kindle Cloud Reader

Before we get to the no-cost books, it’s worth pointing out that there are many worthwhile Kindle books that cost just a dollar or two (including a number of them on prepping), so it’s worth looking at them too. Perhaps one of the best bargains I’ve seen is Homesteading by Abigail R. Gehring for just $0.99! That is a great book, at an astonishing price; it’s well worth it for less than a dollar.

Now, on with the show — here are 50 free self-reliant and preparedness Kindle books:

  1. The Modern Kitchen Pantry: How to Design, Create and Use Your Pantry by Kev Williams
  2. 100 Gardening Tips by Georges Louis
  3. Backyard Chickens for Beginners: Getting the Best Chickens, Choosing Coops, Feeding and Care, and Beating City Chicken Laws by R.J. Ruppenthal
  4. Homebrew Your First Beer by Michael Spitzer-Rubenstein
  5. Elements of Plumbing by Samuel Edward Dibble
  6. Weekend Homesteader: August by Anna Hess
  7. A Simple Guide to Raising Chickens by D, V.M
  8. The Porridge Book by Sambodhi Prem
  9. Growing Herbs Indoors: Your Guide To Growing Herbs In Containers For A Vibrant Indoor Herb Garden by Lee Anne Dobbins
  10. The Home Baking Guide to Substituting and Measuring (In the Pantry Baking Standards) by Joyce Middleton
  11. The Skilful Cook: A Practical Manual of Modern Experience by Mary Harrison
  12. Iron Making in the Olden Times as instanced in the Ancient Mines, Forges, and Furnaces of The Forest of Dean by Henry George Nicholls
  13. Science in the Kitchen by Mrs. E. E. Kellogg
  14. The Mushroom, Edible and Otherwise Its Habitat and its Time of Growth by Miron Elisha Hard
  15. Camp Life in the Woods and the Tricks of Trapping and Trap Making by William Hamilton Gibson
  16. The Home Medical Library, Volume I (of VI)
  17. The Home Medical Library, Volume II (of VI)
  18. The Home Medical Library, Volume V (of VI) (Note: Volumes III, IV, and VI were not available.)
  19. In Time of Emergency A Citizen’s Handbook on Nuclear Attack, Natural Disasters (1968) by United States Office of Civil Defense
  20. The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain by Anthony Boucherie
  21. Making a Fireplace by Henry Hodgman Saylor
  22. Vegetable Dyes Being a Book of Recipes and Other Information Useful to the Dyer by Ethel M. Mairet
  23. Gardening Without Irrigation: or without much, anyway by Steve Solomon
  24. Every Step in Canning The Cold-Pack Method by Grace Viall Gray
  25. Small Gardens and How to Make the Most of Them by Violet Purton Biddle
  26. Organic Gardener’s Composting by Steve Solomon
  27. Culinary Herbs: Their Cultivation Harvesting Curing and Uses by Maurice Grenville Kains
  28. Ginseng and Other Medicinal Plants A Book of Valuable Information for Growers as Well as Collectors of Medicinal Roots, Barks, Leaves, Etc. by Arthur Robert Harding
  29. Nature Cure by Henry Lindlahr
  30. Agriculture for Beginners, Revised Edition by Daniel Harvey Hill, Charles William Burkett, and Frank Lincoln Stevens
  31. Electricity for the farm: Light, heat and power by inexpensive methods from the water wheel or farm engine by Frederick Irving Anderson
  32. Yeast by Thomas Henry Huxley
  33. The American Practical Brewer and Tanner by Joseph Coppinger
  34. The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits… by Samuel McHarry
  35. Confessions of a Prepper by D.B. Fletcher
  36. The Handbook of Soap Manufacture by W. H. Simmons and H. A. Appleton
  37. Everyday Foods in War Time by Mary Swartz Rose
  38. Woodcraft and Camping by George Washington Sears
  39. How to Camp Out by John Mead Gould
  40. Simple Sabotage Field Manual by United States Office of Strategic Services
  41. Individual Preparedness and Response to Chemical, Radiological, Nuclear, and Biological Terrorist Attacks: The Reference Guide by Lynn E. Davis and Tom LaTourrette
  42. Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail by Linda Frederick Yaffe
  43. How To Grow Onions From Seed: Tips on growing big onions, onion sets and different varieties including garlic, shallotts, leeks, spring onions and chives by Oliver Ramsey
  44. Sandwiches Cookbook by Gooseberry Patch
  45. Knots, Splices and Rope Work A Practical Treatise by Alpheus Hyatt Verrill
  46. How and When to Be Your Own Doctor by Isabel Moser and Steve Solomon
  47. Things Mother Used to Make by Lydia Maria Gurney
  48. What I know of farming: a series of brief and plain expositions of practical agriculture as an art based upon science by Horrace Greeley
  49. The Cooking Manual of Practical Directions for Economical Every-Day Cookery by
  50. Juliet Corson
  51. Hunting Dogs Describes in a Practical Manner the Training, Handling, Treatment, Breeds, Etc., Best Adapted for Night Hunting as Well as Gun Dogs for Daylight Sport by Oliver Hartley
Categories: DIY Preparedness, Free Downloads, Preparedness, Self-reliant, Survival Education | Tags: , , | 12 Comments

Free E-Books to Download

Occupy your mind…

Free E-Books to Download

Categories

Animals and Livestock     Communications     Construction Manuals & Building Plans     Fire, Heat, and Cooking

Food – Procuring, Preserving & Storing     Gardening       Medical And First Aid     Nuclear Survival     Preparedness

Recipes and Cookbooks     Shelters     Skills     Survival Manuals    Water     Wilderness Survival

Categories: Barter, DIY Preparedness, DIY Preparedness Projects, Free Downloads, Preparedness, Self-reliant, SHTF, Survival, Survival Education, Survival Manuals, Survival Skills, TEOTWAWKI | Tags: , , , , , , , | Leave a comment

Top 10 Survival Downloads You Should Have

Kudos to Activist Post for this link! They’ve got lots of survival/preparedness articles to check out.

Unless you have redundancy in producing electricity, enabling you to charge iPads, iPhones, and other electronic reader devices, I highly recommend printing hard copies of all survival related material. I organize mine in 3-ring binders by category. Just a thought.

Source: Activist Post

Date: December 30, 2010

Top 10 Survival Downloads You Should Have

Modern Survival Online

There are tons of good downloads in the Survival Database Download section of this website. For this article – I have selected 10 that everyone should have either printed and put away, or placed on a USB drive – or better yet both.

So – let’s get to it:

#10. FM 4-25-11 First Aid (2002) – Military First Aid Manual.  First aid information is a must – get training before you need it – use this manual for reference.

#9.  Guide to Canning – Being able to preserve crops to  be able to provide for yourself and your family long after the growing season is over is important. This guide will help with that.

#8. Rangers Handbook (2006) – Crammed with info on demolitions, booby traps, communications, patrolling, tactical movement, battle drills, combat intelligence and much more

 #7. Where There is No Dentist – The author uses straightforward language and careful instructions to explain how to: examine patients; diagnose common dental problems; make and use dental equipment; use local anesthetics; place fillings; and remove teeth.

#6. NATO Emergency War Surgery – While this is certainly not a manual that would stand alone in most persons emergency/disaster library, it is an absolutely necessary resource if you expect to handle any type of trauma where immediate comprehensive medical care is not available.

#5. A Guide to Raised Bed Gardening – This is not an “all knowing” gardening book – however it provides a lot of information to the “urban gardener” before or after TSHTF.  Best to get the experience and knowledge of gardening NOW rather than later.

#4. FM 3-06 Combined Arms Operations in Urban Terrain – Combat techniques covered in the manual which may be very valuable in a “Roadwarrior”-type world.

#3. 1881 Household Cyclopedia  – A massive resource of information that much of it has been lost over the past 203 generations. From Angling to Knitting – its here.

#2. FM 21-76-1 Survival-Evasion-Recovery (1999) – Excellent manual geared towards the soldier that finds himself behind enemy lines

#1. FM 21-76 US Army Survival Manual – From Amazon.com:  This manual has been written to help you acquire survival skills. It tells you how to travel, find water and food, shelter yourself from the weather and care for yourself if you become sick or injured. This information is first treated generally and then applied specifically to such special areas as the Arctic, the desert, the jungle and the ocean.1970 Military Issue Manual. General Introduction and Individual and Group Survival Orientation Navigation, Finding Water In All Parts of The Globe. How To Obtain Food, Start a Fire and much more!

Categories: DIY Preparedness, Free Downloads, Preparedness, Self-reliant, SHTF, Survival, Survival Education, TEOTWAWKI | Tags: , , , , , , , , | Leave a comment

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