Jim’s Quote of the Day:

"If the American people ever allow private banks to control the issue of their currency, first by inflation then by deflation, the banks and the corporations will grow up around them, will deprive the people of all property until their children wake up homeless on the continent their fathers conquered. The issuing power should be taken from the banks and restored to the people, to whom it properly belongs." – Thomas Jefferson, from the debate on the recharter of the Bank Bill, (1809)

America’s Frontier Counties–One Man’s “Frontier” is Another Man’s Suburbia

In 1890, the US Census Bureau made its pronouncement that America’s western “frontier” was closed.

One television program that the Memsahib really enjoys re-watching now and again is the PBS series Frontier House. That led to a discussion of when the frontier officially closed. While researching that, I stumbled into the National Center for Frontier Communities web site. They have a very loose “by consensus” definition of what defines a “frontier” county. This map shows the absurdity of their definition. I suspect that they made the definition loose, so that participants can qualify for government grants. If you look at the Year 2000 US Census data, it is a far better gauge of who actually lives in truly remote rural counties. For example, in California, only 2% of the population lives in frontier counties, but in Wyoming the figure is 73.9%.

The generally accepted threshold for “Frontier” population density is six or fewer people per square mile. But to this day, there is no official definition of what “frontier” means. By my definition, less than 100 counties in the Lower 48 States could still be considered truly “frontier.”

So here are some of my subjective estimations of what constitutes a present-day frontier county:

When a tree falls down across the county road you don’t even bother calling the county road department. You just get out your chainsaw.

You know the names of all of the neighbors in a five mile radius.

A shopping trip sometimes requires buying more than one tank of gasoline.

There won’t be cellular service in your area for another 5 or 10 years, but nobody really wants it, for fear that it will attract yuppie land buyers.

Nearly every conversation includes the phrase “Get ‘er done!”, and nobody thinks that its a humorous reference.

The only factor that keeps you from having the lowest car insurance rate in the nation is the high number of deer collisions

Your friends’ most closely guarded secrets are the locations of their favorite fishing holes and berry patches.

The nearest grocery store also sells fishing bait, propane, ammo, Ivermectin paste, and T-posts.

One out of every five vehicles that you pass on the highway is a quad ATV.

The standard greeting for two months of each year for men, women, and children is: “Hi! Did you get your elk yet?”

Letter Re: The Northwestern US as a Retreat Locale–the Downwind Issues

Hello;
We are on board with what is coming. Regarding location, my concern for the Idaho and Montana areas are the Yellowstone caldera – should it have a massive eruption and being downwind from the Seattle area should there be a nuke attack there. What are your thoughts, please? Thank you – John

JWR Replies: All of Idaho is upwind of Yellowstone except for during the most unusual weather conditions. Ditto for any parts of Montana where you would likely want to live. This is because anywhere that is east (downwind) of Yellowstone is also potentially downwind of the Montana missile fields. (Headquartered at Malmstrom Air Force Base near Great Falls, but dispersed across an area of several hundred square miles.).

As for your mention of the anticipated fallout from targets like Seattle and Bremerton, essentially the only portion of the continental US that is not downwind of a potential nuclear target is California’s northern coast (from Mendocino County northward), and southwestern Oregon. And even people living there have to worry about residual fallout from nuclear strikes in Asia. The bottom line is that every family in the US should have a fallout shelter. And some families that live near anticipated nuclear targets need a combination fallout and blast shelter.

Jim’s Quote of the Day:

"The reflection upon my situation and that of this army produces many an uneasy hour when all around me are wrapped in sleep. Few people know the predicament we are in." – General George Washington, January 14, 1776

Letter Re: Advice on a Budget Water Filter

Mr. Rawles,
I just graduated from college this month and am still under the huge weight of college loans. I want to get prepared, but my budget (for now, at least), is very tight. You said that water should be the highest priority. I agree with the wisdom of that. I’d like to buy a [gravity ceramic] Big Berky [water] filter, but they are way too expensive. Even an Aqua Rain [filter] would be too much of an expense. Are there any lower cost alternatives for water filtration? Thank You, – R.T.D.

JWR Replies: The least expensive option is to make your own filter. In my experience, the much-touted field-expedient sand and clay filters are only effective for use as a pre-filter. Their output still has a brown-tinged pond water look to it, and since the filter media is so coarse, they do not remove all harmful bacteria. (So their output still has to be treated either chemically, or by boiling.) You can, however, buy Berky filter white ceramic filter elements by themselves from a number of vendors including Ready Made Resources and Lehman’s. With these elements, you can build your own bargain basement “Berky Clone”. This consists of a pair of food grade plastic buckets, stacked one above the other. The top bucket has one or more holes drilled in it, to accept the Berky spare filter elements. Each element by itself costs around $40 . To get decent volume production from your filter, I recommend that you buy at least two elements. (A set of four is best.)

Materials:

4 – Food Grade HDPE food storage buckets (three to six gallon capacity), with lids
1 to 4 – Big Berky White Ceramic Filter Elements

Construction:

Drill one to four 1/2-inch diameter holes near the bottom-center of the upper bucket. (The same number of holes as you have filter elements.) Space the holes at least two inches apart and no closer than 1-1/2 inches from the edge of the bucket perimeter.With clean hands (to avoid contaminating the filter pores), insert the filters in the holes, screwing down their nuts on the bottom of the upper bucket. The nuts are plastic, so do not over-tighten them. But they must be tight enough to compress the o-ring seal, or the seal may leak–and this would be a contaminating leaks. (The filters point upward into the upper bucket, to avoid damage and to allow them to be cleaned periodically.)

Using a jig saw, cut a 7-1/2-inch diameter hole in the center of the lid of the lower bucket.

A third bucket is used to carry water. The fourth bucket is used as a pre-filter. This has a piece of tightly-woven cloth that is wired or taped over the top. Since the cloth will be saturated and will drip over the edge the pre-filtering step is best done outdoors, or in a large laundry sink. If treating river, stream on pond water, be sure to use a pre-filter. Just using a couple of thickness of T-shirt material will greatly extend the useful life of your secondary filter element(s).

Use:

Set the bucket with the hole in the lid on a low, stable surface. Stack the bucket with the filter element(s) on top of it. Gently pour pre-filtered water into the upper bucket, until it is nearly full. Note: Be very careful not to spill any water down the exterior of the upper bucket, or you will contaminate the water in the bucket beneath. This is a slow filtering process, so be patient. Even with four filter elements, it will take a considerable time to filter six gallons.

Letter Re: A Clash of World Views–Socialism Versus the Libertarian Ethic

Mr Rawles,
I have been a survival blog reader for over a year now, and my hat is off to you, sir. “Patriots: Surviving the Coming Collapse”, and the information presented on these pages have been extremely positive influences in my planning and preparations. While I have been, to this point, content to absorb the wealth of knowledge presented here, I was compelled by a recent post to submit this correspondence.

In [the letter posted on Sunday] titled “Clash of World Views”, David D. makes the claim that “We’ve had our grand experiment in deregulation and the magic of the market, and it’s now perfectly clear where it got us.” I would respectfully submit that a deregulated free market and personal responsibility are quite a bit removed from the causal factors in the current state of affairs, which is more correctly attributable to injections of “equality” and “safety nets” into what would be a self-regulating system, otherwise. Where equality is the goal, excellence is a casualty. When the incentive for achievement is removed, mediocrity and sloth are inevitable results. If excellence and success are not rewarded, but instead, the products of those efforts are forcibly redistributed by government intervention, we are enabling the parasitic existence of an exponentially growing number of non-contributing dependents. Gone, too, is the incentive to get off the dole. When receiving assistance from the charity of a neighbor, a reasonable man soon endeavors to better their condition in order to remove the requirement of outside help, and indeed, to pay back the favor in whatever way possible. When the system provides sustenance through the form of an anonymous check every month, the incentive to better one’s condition has been removed by the government “safety net”. Measures meant to protect equality and provide safety invariable hamstring the self-regulating nature of a free market, and we have, in this country, injected enough equality and safety into what started as a free market to strangle and pervert the “grand experiment” into a near unrecognizable form.

I am greatly disheartened at where we now find ourselves, so far from the intent of our founding fathers, when all men were created equal, but where they went from there was based on their own exertions, and not augmented by the social “entitlements” they were eligible for. Wise men began this endeavor in federal government with the intent to keep the entity small and out of most state affairs. With a staggering portion of the national budget now going towards entitlements, in effect, redistributing wealth, and with volumes of regulatory and mala prohibita nonsense, we are a far cry from a free market. We have long been sliding down the slippery slope into a socialist democracy where those supported by the efforts of better men have the electoral power to increase their claim to the fruits of the labor of others through votes, sympathy, and by invoking a twisted sense of social guilt. We have been legislated into chains, and each year, as our liberties are taken under the guise of stewardship, they grow heavier.

We need more people willing to take ownership of their own destiny, and fewer victims waiting for rescue. We need less regulation, more liberty, and the attendant greater personal responsibilities. Our founders meant to provide these conditions in perpetuity through the Constitution for these United States, and I truly believe that if we can undertake stripping back the perversions we have applied to their intent, this document from our past is the key to a successful future. I, for one, would welcome a world where “equality” refers to the interaction among men according to the Golden Rule, and the “safety nets” are provided by family, community, church, and charity, instead of through wasteful and overbearing government redistribution. Thanks for all you do, – D.

Odds ‘n Sods:

Jack B. recommended this piece by James Howard Kunstler: Wake Up, America. We’re Driving Toward Disaster

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A news headline that we’ve anticipated: As homes foreclose in U.S., squatters move in.

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Naish Piazza’s most recent weekly blog post includes a video clip that makes it clear just how incompetent and ignorant the liberal gun grabbers are. OBTW, Naish Piazza’s very generous “Get a Gun” training and gear package offer will likely end soon, since it is being run at or near cost. Don’t delay!

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From an Athens, Greece newspaper: Hunger collides with oil prices. (Thanks to Jack in Texas for that link.)

Jim’s Quote of the Day:

"Every action is seen to fall into one of three main categories, guarding, hitting, or moving. Here, then, are the elements of combat, whether in war or pugilism." – Military Historian B. H. Liddell Hart

Note from JWR:

The following is another article for Round 16 of the SurvivalBlog non-fiction writing contest. The writer of the best non-fiction article will win two valuable four day “gray” transferable Front Sight course certificates. (Worth up to $4,000!) Second prize is a copy of my “Rawles Gets You Ready” preparedness course, generously donated by Jake Stafford of Arbogast Publishing. Round 16 ends on May 31st, so get busy writing and e-mail us your entries. Remember that articles that relate practical “how to” skills for survival will have an advantage in the judging.

The author has gardened and preserved food since childhood. He has been using lacto-fermentation since 2001. For the last three years he has lived on the outskirts of a small town in the mountains of a Third World country where he is a Christian missionary in the reformed tradition. His planning for TEOTWAWKI is geared toward preserving knowledge and culture through a multi-generational societal collapse in the tradition of the monasteries of the Dark Ages. If you appreciate the author’s work, please join him in collecting and preserving books, art and music.

Lacto-Fermentation–Enlisting Trillions of Microscopic Allies in Your Fight for Survival, by Gospel Guy

In a world with no power from the electrical grid how can perishable foods be stored? Drying and canning are common solutions but are not suitable for all foods. Canning in particular is troublesome due to its dependence on access to industrial supply chains for new lids or seals, the need for precise control of temperature and time, and its consumption of large amounts of energy. The easiest, cheapest and most overlooked method of food preservation is by lacto-fermentation which has the advantages of making the food more digestible and neither precise measurements nor exacting temperature controls are necessary. Lacto-fermentation is the intentional culture of lactic acid loving bacteria to preserve and flavor food. Lacto-fermentation is not an alcohol producing process. Rather it creates an acidic environment which is not favorable to the growth of spoilage causing organisms. Lacto-fermented foods contain large amounts of enzymes and beneficial bacterial, preserve temperature sensitive vitamins, and have a delightful tangy taste. Many people with digestive problems find that eating lacto-fermented foods frequently will provide relief. A further benefit of lacto-fermented vegetables is that when eaten on a regular basis they help to prevent diarrhea. Using lacto-fermentation yogurt, cheese, pickles, fermented vegetables and sauerkraut can all be made from materials readily available on the homestead. Foods produced by lacto-fermentation will keep for extended periods of time in a cave, root cellar, spring house, evaporative cooler or, if one is available, in the refrigerator.

The best way to begin enjoying the benefits of lacto-fermentation is by placing raw milk in a clean covered container and setting it in a warm place with a temperature in the upper 70’s or 80’s. Let the milk sit until it sours and then gets thick like yogurt, this will require from two to four days depending on the temperature and bacteria count in the milk. At this point several options present themselves:

1. Simply cool the clabbered milk and eat it with your morning oatmeal.
2. To make a very soft cream cheese similar to Neufchatel pour the clabbered milk into a cheesecloth-lined colander and drain the whey. Save the whey to use as starter for future batches of cheese, yogurt or lacto-fermented vegetables.
3. To make hard cheese heat the clabbered milk gently in a double boiler, near the chimney of the wood cook stove or other hot location until it separates into soft curds and whey. Once it begins to separate gently cut the curds into pieces using a clean knife without removing the curds from the whey. Then slowly raise the temperature until the curds and whey boil. The hotter and longer it is heated the harder the cheese will be. Pour the curds and whey into a cheese cloth-lined colander, basket or other container which will allow the whey to escape and when most of the whey has drained away salt the curds according to taste. Higher levels of salt promote better storage but many people prefer the flavor of lower salt cheeses. Set a clean rock on a plate on top of the curds wrapped in cheesecloth to compress the curds and force out the rest of the whey. The heavier the weight used to press the cheese the harder and dryer the cheese will be. The cheese can then be aged according your preference. Air drying in a screened, fly-proof, cool, breezy area to form a rind is recommended and should be followed by waxing and storage in a cool place. Variation in the technique outlined above will produce an endless variety of cheeses. The whey from the hard cheese making can be used in cooking and baking, to make drinks, or as animal feed. Chickens, pigs, dogs, and cats all love whey. Whey from hard cheese cannot be used as a starter because the beneficial bacteria were killed when the whey was heated.

Whey from the soft cheese can be used as a starter for any lacto-fermentation process. The advantage to using the whey as a starter for yogurt, cheese and lacto-fermented vegetables is that it often results in a much milder tasting and smelling product. The initial souring of the milk can occasionally result in strong odors and tastes that, while perfectly harmless, are offensive to the unaccustomed palate.

To make yogurt, place a small quantity of whey from the soft cheese into a clean jar. A couple tablespoons of whey are about right for a quart but precise measurement is not required. In the future when you have a particularly tasty batch of yogurt a small portion of that yogurt can be used as starter in place of the whey, this will increase your chances of getting another batch like the one you liked. Thoroughly mix the starter with enough raw milk to nearly fill the jar and place in a warm draft free location which is about body temperature. It is very important that the milk which you have cultured with the whey not be disturbed and that the temperature remains constant, otherwise it will separate into curds and whey. The yogurt will be ready to cool and eat in 4 to 8 hours depending on the conditions. The yogurt may be carefully checked to see if it has thickened but be careful not to disturb it too much. Cooling the yogurt before serving will reduce its tendency to separate into to curds and whey. Commercial yogurt often has products added to stabilize it and reduce separation. If the yogurt comes out with a strong flavor the most likely cause was keeping the yogurt warm for too long. Try making another batch and either reduce the temperature at which the yogurt is fermented or reduce amount of time the yogurt is kept warm. Strong flavored yogurt, if it was cause by high temp or overlong fermentation, can be used as starter for a new batch and the strong flavor will not be passed on to the new batch. However if the yogurt smells yeasty it is fine to eat or make cheese from it but it should not be used as starter unless the object is to make more yeasty yogurt

Traditionally cabbage is the vegetable most commonly preserved by lacto-fermentation. Today, however, most sauerkraut is preserved by pickling in vinegar rather than by lacto-fermentation. The flavor of pickled sauerkraut is far more acidic and harsh than that of sauerkraut produced by lacto-fermentation and has much lower levels of vitamins and enzymes. The following recipe presents a method of producing traditional sauerkraut which leaves the vitamins and enzymes intact.

The following materials are needed to make sauerkraut. If no whey is available double the salt; however not using whey increases the chances of spoilage.
1 medium Cabbage
4 tablespoons whey from soft cheese or yogurt
1 tablespoon Non-iodized salt such as Real Salt TM, sea salt, or canning salt
Thoroughly cleaned jars or crocks.

Shred the cabbage using a sharp knife or grater.

Mix all ingredients in a bowl and pound with a wooden masher or meat hammer until the cabbage releases juice. This usually requires 10 to 15 minutes of pounding depending on how much cabbage is being processed and who is doing it.

Pack the mixture TIGHTLY into the clean glass jars and mash it down until the juice covers it completely. In some cases it may be necessary to use a weight to hold the cabbage under the surface of the liquid. If there is not enough juice add additional whey. Cover the jars to keep out insects, mice and dust. Canning jars and lids work well but any jar or crock will do.

Store the sauerkraut at room temperature for several days and then move to a cool place. The sauerkraut will keep well for six months or longer and the flavor will improve with age. Many people like to add additional ingredients, such as caraway seed, shredded carrots, onions, chili peppers or what ever strikes their fancy. The same process, omitting the pounding, can be used with cucumbers, beets and turnips as well as many other vegetables in place of cabbage. In the event that the lacto-fermented vegetables spoil the odor will be so vile that nobody would be willing to taste them. Spoilage in lacto-fermented foods is very obvious unlike canned foods where the food can be fatally contaminated by botulism yet show no obvious sign of spoilage.

Lacto-fermentation as a method of food preparation and preservation is a useful addition to the skill set of anyone who wishes to preserve food safely and does not have access to the power grid and modern supply chains. Lacto-fermentation used in conjunction with drying, potting, salting and smoking allows the preservation of virtually any food produced on the homestead with out relying on outside inputs other than salt.

Reference:
Fallon, Sally and Enig, Mary G. Ph.D. Nourishing Traditions, Washington, DC: NewTrends Publishing, 2001.

JWR Adds: Be sure to follow the necessary safety guidelines for lacto-fermentation. If you suspect that a batch has gone “off” then discard it. Anyone with a sensitive stomach should show great caution when considering adding fermented foods to their diet.

Letter Re: Storing Treet Brand Canned Meat

Mr. Rawles,
First, I would like to say thank you for honoring our Lord in your work. Thanks also, for writing your novel “Patriots: Surviving the Coming Collapse”. It is excellent. I have been recommending it to all of those I love.

As I have been preparing for a while, I have been more often cooking my prep food and trying to adjust to that life style. I have been caching “Treet“. It is a canned [spiced luncheon] meat that has a consistency similar to bologna. I have been storing Treet rather than Spam, because it is supposed to keep for about a year longer than Spam, and it is about 75 cents less expensive [per can].

The following is a delicious recipe that I came up with from my survival stores.

1-1/2 cup rice
1- Teaspoon of salt
A few shakes of garlic powder
A few shakes of onion powder
Some celery seed
Parsley flakes
Thyme
A dash of paprika since color affects our attitudes about food
One can of cubed Treet, sauteed
Soy Sauce to taste

Cook the rice to the desired consistency and then add the cubed Treet and soy sauce. Adjust salt and soy to your preferences. – Trevor T.

Odds ‘n Sods:

More than a dozen readers mentioned this prominent mainstream media mention: Energy fears looming, new survivalists prepare. This was an Associated Press wire service article also ran in the Washington Post, on Fox.com, and in daily papers across the nation. It is no wonder that all of the long term storage food vendors are getting deluged with orders. Some of the Sheeple are awakening.

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From one of my distant cousins across the Atlantic: Dr. Kate Rawles: Why the climate change debate has gone wrong

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And from Tom Rawles, one of my more closely-related cousins (third cousin, once-removed), in Arizona: Can A Christian Be A Libertarian?

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This article from Canada makes it abundantly clear that having a Facebook page is not good OPSEC: ‘Sleep with an AK, ride with a .45’–Internet discussions show young man preoccupied with guns, survivalism. The article is also further evidence that Canada is developing a full blown firearms phobia. From now on, I suppose that I should refer to Canada as “Nanny State, North”. (A hat tip to reader JT, for sending us the link.)

Letter Re: Retreat Options for a 20-Something with Cash Savings

Hello Jim,
I’m a 26 year old guy living in the city in Washington [state]. I’ve been watching the world deteriorate over the past five years, and suspect it will get worse faster. For a long time, I’d simply resigned myself to dying young. It didn’t really bother me (probably because it was not at hand.)

But recently I’ve been thinking that I might have a chance, and anyway I’ve never liked this “labor for dollars” way of life. I’ve saved up $140,000 and about 3-to-4 year’s worth of stored food. I have very low expenses, no debt, and no attachments. (Though I don’t have much of a support network either.)

I’m smart and have plenty of ideas, but little experience. I’m not afraid of hard work though, and I want to get some space so I can stop daydreaming and start working. (I don’t even have space for a garden here in the city.) I’ve quit my job so I’d have time to dedicate to this.

I was thinking that I could get a small amount of land, and start building it up towards self-sufficiency. I checked out SurvivalRealty.com, but [the current listings there are] all out of my price range.

I’m trying to find about five quality acres, about half wooded, with a good water source that I can begin to cultivate. I would live there full time, and work on it full time. My “dream” is to simply live, and not have to deal with dollars and bosses ever again, preferring to trade and share with neighbors as much as possible in the kind of meaningful community that’s hard to find in the big city. I have vague worries about property taxes since I’d have no income, but I could pay them from savings for a while.

At this point, I’m honestly not concerned about defensibility (although I do want it “out of the way”). Land seems very expensive in most places (about $50,000 for 5 acres), but I think I don’t know where to look. I’ve found better prices in Arkansas ($15,000 to $30,000 for 5-to-10 acres), but of course I haven’t actually seen the properties. I was thinking to spend a maximum of $70,000 on land, so I’d have $70,000 left for everything else.

I could always go back to work and save more money, but I feel like world events are accelerating and it might be now or never. Do you have any advice for me? Methods to find good land, other approaches I should consider? Thank you very much, – Adam M.

JWR Replies: Wow! Yours certainly is a different story from what I usually hear from SurvivalBlog readers! The majority of my readers have no savings and plenty of debt. Normally, I recommend that folks in their 20s–who are usually cash poor–join an existing group retreat. But in your unusual case, I suggest that you form your own group, handpicking a few individuals–namely: a jack of all trades, a doctor, a master gardener/small scale farmer, and someone with infantry combat experience. (My novel “Patriots: Surviving the Coming Collapse” shows a retreat group with a good mix of skills. Since you have the cash available to buy the land, you can call the shots–you would pick the locale, you would form the group, and as the land owner you would effectively control and direct the group.

As I almost always advise my consulting clients: Unless you can work from home, and hence live at a rural retreat full time, it is important to recruit someone that is willing to live at the retreat full time and be the caretaker. See my Finding Like-Minded People in Your Area static page for some recommendations on networking in a discreet manner.

It is probably not realistic to expect that you can live entirely self-sufficiently and not eventually eat up your retained earnings. If you would like to to be your retreat’s resident caretaker, then I recommend that you develop a recession-proof home based business so that you will have cash available for necessities and for paying your property taxes. (See the SurvivalBlog Archives for details on self-employment and home-based businesses.)

If you’d like to stay in Washington (I assume for the purposes of avoiding a state income tax) one area that I recommend for retreats is Winthrop, Washington. If that doesn’t appeal to you, see my other retreat locale recommendations, as well as the greater detail included in my book “Rawles on Retreats and Relocation” In particular, see my warnings on the Olympic Peninsula and its proximity to the hordes of Seattle. Also see the discussion in the blog a few months back about the the limited number of constrictive highway routes across the Cascades.

If income tax is not a big issue for you, then my top choice for retreats is Idaho. In the portions of Idaho that are beyond commuting distance of the population centers (where jobs are plentiful), the land prices are still affordable. Towns like St. Maries and Bovill are semi-remote. Towns like Elk River, and Elk City are truly remote. That is where you can find some bargains, especially in the “buyer’s market” that exists today.

Please take full advantage of the SurvivalBlog archives before sending any follow-up questions. (Most of what you’ll need to know is in the archives!)