Breeding 18th Century Animals
Season 2 Episode 10 | 24m 13sVideo has Closed Captions
Chef Staib prepares Beef Barley Soup, Pork Ragoût, and Sally Lunn Dumplings.
The variety of livestock we see on farms today differs significantly from the ones that were common during the Revolutionary Era. Washington is actually credited with being the “Father of the American Mule.” Modern techniques have plumped animals up and induced them to grow much more quickly. But an effort is underway at Colonial Williamsburg to get back to those original breeds.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
A Taste of History is a local public television program presented by WHYY
Breeding 18th Century Animals
Season 2 Episode 10 | 24m 13sVideo has Closed Captions
The variety of livestock we see on farms today differs significantly from the ones that were common during the Revolutionary Era. Washington is actually credited with being the “Father of the American Mule.” Modern techniques have plumped animals up and induced them to grow much more quickly. But an effort is underway at Colonial Williamsburg to get back to those original breeds.
Problems playing video? | Closed Captioning Feedback
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Hit the road in a classic car for a tour through Great Britain with two antiques experts.
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A Taste of History is a local public television program presented by WHYY