Me beloved wife came home from grocery shopping this hour with some 2 lbs
of fresh salmon scraps left over after salmon have been filleted and what
was surplus, we received for the ferrets.
 
So into the pressure cooker the salmon will go, with a little bit of
iodized salty water, and in a short time, under pressure, the salmon will
be cooked in a highly nutritive way and the bones, fins, and spines will
be softened just like sardine bones.  Lotsa' Ca here.
 
Then into the blender at FRAPPE speed, the pressure cooked salmon will be
ground up into a soupy like mass until there is not a lump anywhere, bones
included.  After pureeing the salmon, it will be distributed into cottage
cheese size clear plastic containers with snap-on lids, allowed to cool on
the kitchen counter, and later on this afternoon will be neatly stacked in
the freezer for temporary storage.  Then the next time I prepare the 3
gallons of LUMPS for our current population of 38 ferrets, the LUMPS will
contain a portion of very good freshly ground salmon, and I'll have some
very, very happy ferrets and one contented lady mink.  Oh, yes; and a happy
crow too.
 
You know, I wonder why more ferreters don't make their own home-made,
fresh ferret food such as I do.  It's very much better than Totally Ferret
(better and fresher stuff) and a heck of a lot cheaper than that mixture.
And never, never, ever a single case of ECE.
 
Some say, "LUMPS is the way to go!"  Just ask Lipinski.  He thinks it's the
greatest thing since pickled pig's feet and kielbasa.
 
Edward Lipinski , The Searcher at Ferret Endowment for Research,
Rehabilitation, Education & Training Society, NorthWest, aka
F>E>R>R>E>T>S>,NW, or more simply, just plain old FNW, established 1981
under the original proprietor and sill going strong, just like that
little bunny beating its drum . . . boom, boom, boom, boom . . . .
[Posted in FML issue 2936]