"Saerah" <[email hidden]> wrote in
:"]news:[email hidden]:
Quoted message said:
Wayne Boatwright wrote in message ...
Quoted message said:"Saerah" <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright wrote in message ...
>"Saerah" <[email hidden]> wrote in :"]news:[email hidden]:
>
>>
>>> Wayne Boatwright <[email hidden]> wrote:
>>>>
>>>> It's much more important for the parrot, as they can become chilled and develop pneumonia.
>>>> Our cats snuggle under the bed covers if they feel a chill. <G>
>>>
>>
>> is pneumonia a condition or a bacterium?
>>
>> --
>> Saerah
>
>There is both bacterial and viral pneumonia.
ok. so in what way does being cold transmit said microorganisms?
--
Saerah
BSOM! Perhaps the exposure to cold helps to lower their reistance and makes them more susceptible.
Pet stores in this country usually warn about cold and drafty environments as being high risk for
tropical birds re breathing problems and pneumonia. If you need more authoritative answers, you'd
probably be best off asking a veterinarian. I can only tell you what I have often heard.
what does bsom mean?
Beats the [censored] outta me.
Quoted message said:i know that cold and drafty environments are bad for tropical birds, but saying that it *causes*
rather than contributes to pneumonia and other diseases is false. cold air has no more
microorganisms in it that warm air, AFAIK. thats all.
--
Saerah
I was unaware this was a scientific newsgroup, or are you just trying to nit pick? Causative factor,
contributing factor...whatever, a moot point AFAICS, since many birds are affected adversely by too
cold and/or drafty environment and frequently end up with pneumonia.
OB: Food
Roast Parrot on a bed of Liver Pate Serves 4
Description/Notes:
Crisp and succulent parrot served on a bed of liver pate and garnished with watercress and fried
breadcrumbs. Delicious!
Ingredients:
for the roast parrot 4 young parrots 8 rashers bacon butter flour salt and pepper 4 slices toast
liver pate fried crumbs liver pate watercress
for the fried crumbs
4 oz. (125g) fresh white breadcrumbs 1 oz. (25g) butter
Cooking Instructions:
Pre-heat oven to 450F, Gas Mark 8, 230C
Season the parrots with salt and pepper
Put a knob of butter inside the birds and put 2 slices of bacon on their breast
Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for
10 minutes, basting again after 5 minutes
Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice
Remove the bacon from the breasts, baste with hot butter, sprinkle with flour, baste again and cook
for a further 4-5 minutes to make the breasts crispy
Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned
For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until
they are brown and crisp
Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and
watercress
Adapted from a recipe by Alwyn Jones