Blackwine
~ place three doubled rep cloths on the counter add 3 large scoops of blackwine beans to the center of the cloth. Pull up the corners and tie off with a rence cord tightly. With a heavy wooden mallet smash the beans several times till crushed but not powdered ~
Place in a clean kettle and add water, setting the kettle over low flames as to not boil the wine ~

Chocolate
~ place three doubled rep cloths on the counter adding several scoops of chocolate beans. Tie the ends with a rence cord so that you can untie it later. With a heavy wooden mallet beat the beans turning the packet from time to time. Beat and turn till the beans are a fine powder. Place the powder in a tin with a tightly fitting lid.

Ka-la-na
~ In a special barrel cut in half, place a basket of ka-la-na fruit. Bring a basin with water to the barrel. Wash your feet well. Stepping in the barrel you crush the fruits with your feet. After the fruit has all been crushed step out rinsing your feet. Now you need to strain the fruit.
After you have it strained you add some yeast and sugar. One cake of yeast and 3 cups of sugar per basket of fruit. Stir slowly till all the yeast is dissolved. Pour the juice into a wine barrel in the back of the storage room. After it ferments for about a month, ladle it into bottles,add a cork and seal with wax.

Kalda
~ In a special barrel cut in half, place a basket of ka-la-na fruit. Bring a basin with water to the barrel. Wash your feet well.
Stepping in the barrel you crush the fruits with your feet. After the fruit has all been crushed step out rinsing your feet. Now you need to strain the fruit.
Pour the strained juice into a clean kettle sealing tightly with a lid. Bring the juice to a boil quickly over a high flame to extract the essence of the ka-la-na. Once it begins to boil move to a lower flame to allow to concentrate. After it is concentrated move to the counter to cool to room temp. Add juices then ladle it into clean bota' and label.

Juice
~ Most fruit juice need only be crushed in a large bowl with a heavy clay bowl, or pestle after rinsing well.The larger fruits as tospit,peaches,plums and the cherries will have to be pitted before crushing. Strained, adding sugar to taste. Redfruit will need to be cut in quatrs and cooked in a small amount of water till soft before crushing. Poured in pitchers, place in chillery.

Mead
~ In a large kettle pour 4 quarts of honey, and 2 cups of yellow sugar, 2 gallons of fresh spring water bring to a boil. Stirring constantly let boil about 20 minutes. Remove from the fire. Add 1 cake of yeast and 1 jar of mead spices, stir in 3 gallons chilled spring water, two pitchers of tospit juice. Ladle in casks, leaving the tap hole open. Place in the back of the store room for at least 3 months. Before moving to the chillery be sure to plug the tap hole.

churning butter
1.a description for those that have never seen a butter churn it is about waist high made of wood and cone shaped at the top is a hole with what looks like a broom handle going through it, this broom handle has a round disk on the end the top that has the hole is a lid and can be removed the churn is built a lot like a cask with wood slats and metal rings holding it together.
2. to make butter you need bosk cream remove the lid and pour in the cream to about one third full.
3. then replace the lid with the (broom handle) it should fit snuggly
4. the handle with the disk on the end (which is inside the churn) should move up and down freely.
5. hold the handle and begin pulling it up and pressing it down. the process takes a long time but check often to see the lumps forming.
6. once the liquid is a pale milky color and there is a lot of yellow lumps (butter) you can remove them and place them in a clean rep cloth, squeeze out as much liquid as possible. (save this its buttermilk)
7. when the butter is all squeezed add some salt but not too much mix it well then put it into a container and into the cool room.
Congratulations you have now made butter!

milking bosk
1. you should have a clean bucket or pale whichever you prefer
2. get the bosk into a milking stall by placing feed in the trough
3. have a clean wet rep cloth with you to wipe the udder (its boobies)
4. make sure its clean before you start to milk and sis's hands are clean as well
5. now place a stool next to the bosk talk calm and quiet even hum it helps keep them calm, place the bucket beneath the udder and grasp one teat in each lil hand.
6. what you want to do is squeeze from the top as you pull down this cause the milk to be trapped and pressed out and into the bucket. careful you don't squirt the milk outside the bucket
7. be sure that you milk the bosk until there is no milk left check all the teats by trying to milk them, when no more milk comes out it is safe to assume that she has been stripped. if you don't do this she will get sick and lose her milk

cleaning bosk & kailla pens
1. you will need fresh bedding, a pitch fork, and a wheel barrel of sorts
2. this is best to do when they have just been fed after milking
3. go around the enclosure gathering the dung, (save the bosk dung for the fires if it has dried)
4. take all the soiled bedding out as well
5. replace it all with fresh bedding (straw)

making cheese
1. cheese is made from bosk milk that has not had the cream removed, salt and sometimes spices are added to this mixture, it is heated and stirred continuously in a very large deep pan. it must not boil just be warm.
2. curds will form in the milk and when enough have formed remove them from the milk and place them in a bowl
3. the curds will need to be put into a press that molds them then set in a room to cure, the longer it sets the better it tastes.
4. after it has aged long enough it needs to have the mold cut off from the sides wrapped carefully and placed in the cool room

gathering eggs and changing vulo bedding
1.a vulo pen is a wire enclosure with that is all the way around and over the top (keeps them from flying off and other things from getting in) within the enclosure is a little shed type building with a door for kajira to enter this door has a hole in the bottom big enough for the vulo to enter as they wish. inside are small poles for them to roost and boxes to lay their eggs in. each box has bedding (straw) as well as the floor of the vulo shed.
2. enter carefully vulo like to sneak past and run free
3. have a basket with you for the eggs as well as a wheel barrel and fresh bedding
4. in the basket have feed for the vulo toss it on the ground so that they will be busy while you go into the shed and find the eggs, some may not lay in the boxes so check everywhere. then remove the old bedding from the floor and boxes and replace it with fresh.
5. you may want to place a damp rep cloth over your nose and mouth while cleaning the bedding the dust from the vulo droppings is fine and that will stop you from breathing it in.

**please note that when bottling or sealing anything, ensure that whatever is being used is sterilized with boiling water.