Methods of obtaining food in natural conditions. Getting water and food

It is known that a person can live much longer without food than without water. However protein food necessary to maintain energy levels and normal functioning human body. Therefore, in survival conditions, the ability to obtain animal food is important.

The easiest option is to find bird nests with eggs. Eggs are rich in protein, which will give you the strength you need to survive. It must be taken into account that birds will try to protect their future offspring, so you need to be careful, protect your eyes, and also try to take a stable position. You should not miss the chance to eat bird eggs, because it is not known when another opportunity to get animal food will arise.

The second option to get food is to find an animal that has already been killed by someone. If vultures are circling over a place, it means there is an animal carcass there. You also need to inspect it carefully - there should be no smell of rotten meat and a large number of flies and their larvae. Otherwise, it is better not to eat such meat, as there is a high risk of poisoning. Cut meat must be cooked for a couple of hours or well-fried; it cannot be eaten raw.

In small shallow rivers or ponds you can easily catch fish with your hands. You should lower your hands into the water and begin to slowly move them closer to the bottom. When you feel a fish, you need to grab it by the gills. If the water is cloudy, then you can simply lift it from the bottom either with a stick or with your feet, and the fish will swim to the surface in search of clean water, from where it will immediately fall into your hands. You can also hunt fish with a sharpened stick, using it instead of a spear. For long-term storage, fish must be dried in the sun or frozen if you have to survive in frosty conditions.

Another way of obtaining food is hunting.

If there is no weapon, then you can hide near the place where animals are (reservoirs, pastures, dens), and wait for the appearance of the animal, setting traps, snares or traps in advance, into which the prey falls itself. It is better to focus your attention on medium and small game.

The main way to catch such game is to set a snare. Typically this is a loop attached to a branch and connected to a tripwire strung along the animal's path.

As soon as the animal gets into the loop and touches the tripwire, the loop tightens. You can also use the option without stretching - in this case, the animal pulls itself into the loop, trying to get out of it.

It is very easy to get small animals, such as squirrels, moles, hamsters, badgers, from holes or hollows - just fill the housing with water or smoke the animals out of their housing using a torch or fire. You can also use insects and larvae as food.

Plant foods are not as tasty, high in calories and filling as animal foods, but they are more accessible. Different parts of plants are eaten as food: fruits, roots, young shoots, leaves, buds, flowers. Plants that birds and animals eat are generally safe to eat.

Traditionally, berries are used as food, which are a source rich in vitamins. It is necessary to take only edible berries.

Hazelnuts are a delicacy that just needs to be peeled. In order to consume the grains of spruce and pine cones, the cones are thrown into the fire. The cleaned grains are then soaked in water and then fried or boiled. Acorns are edible and very nutritious when properly prepared.

Water lilies (white lilies) grow in ponds. Their roots, like the roots of reeds, reeds, and arrowheads, are edible. To prevent the flour obtained from them from becoming bitter, they should first be soaked and washed in water.

If it is impossible to find other food, then brown (gray) lichen is also suitable. If you dry it and crush it, you can cook porridge, although it will turn out sticky. In spring, the buds of birch, linden, and aspen are edible; they can be eaten raw or cooked in limited quantities. The buds of spruce and pine are also edible, but they must be soaked and boiled.

In the fall, rhizomes can serve as food, and in the spring, young shoots of coastal cattail, which are edible boiled and baked. In the autumn, from not yet old plants and in the spring, when new leaves appear, boiled and stewed, you can eat felt burdock root. The roots of the field bell are also edible. Dandelion leaves, which have a bitter taste, are edible raw.

Life is such an unpredictable thing that as a result of a catastrophe, cataclysm, war and other extreme situation even you will have to earn your own food. In such situations, the ability to search for and obtain additional food will come to the rescue.

A person can live without food long time, but in a combat situation, when it takes huge amount energy, the fighter needs food of increased calorie content. As you know, combat missions take the maximum possible ammunition to the detriment of food, but history has left many examples when such missions were delayed indefinitely, forcing fighters to forced starvation, which led to loss of strength and loss of combat effectiveness. In such situations, the ability to search for and obtain additional food will come to the rescue.

Hunting for animals.

The best time to hunt animals is early morning and twilight. It is better to hunt in lowlands, on lawns (feeding areas), near ponds and on trails.

A sign of an animal trail can be numerous paw and hoof prints on the soil, copious droppings, branches of bushes and trees with tufts of fur hanging over the trail and constantly lashing the face and chest. Bear trails are characterized by dense, trampled soil devoid of herbaceous vegetation, often in the form of deep ruts up to 0.5 m wide. On some trees, deep furrows of torn bark are visible.

When hunting large animals with a weapon, you need to aim for the neck, chest or head. A wounded animal must be followed in the wake of blood no earlier than 30 minutes after the injury. You can approach a fallen animal with full confidence in its death.

You can catch small animals using traps, traps, and snares.

When installing devices you must:

place snares, traps and snares on paths that can be easily identified by fresh tracks of animals, in feeding areas, watering places, and near shelters;

approach the snare installation site from the side of natural barriers (bush, tree, etc.);

make traps simple in design and easy to camouflage on the ground;

cover fresh cuts of wood with earth, fumigate the trap with smoke, mask snares with branches and leaves;

place devices in the narrowest places without changing the environment;

use bait (offal of caught animals, fish).

To catch small animals hiding in burrows, they use a loop placed around the entrance to the burrow. The size of the loop should be smaller than the opening of the hole. You can also use a horizontal hole in the ground with a diameter of 6–7 cm and a length of 65–70 cm, into which the bait is lowered.

The animal can be pulled out of a shallow hole or hollow of a tree with a long branch with a split end (if the branch is rotated, it clings to the animal’s skin and becomes tightly entangled in it), smoked out using fires, smoke torches, or doused with water.

Snares and impact traps are used to catch small animals (squirrels, hares, foxes, badgers, gophers, etc.). For catching animals large sizes(elk, deer, roe deer, zebra, etc.) piercing traps are used.

To catch animals such as wild boar, bear, etc., you can use pit traps of sizes corresponding to the animals for which they are intended. It is advisable to provoke such animals to attack in order to drive the animal into a trap previously set along its route.

Bats can be caught using a makeshift net. To do this, the large spear is intertwined with rope or vines, like the net of a tennis racket. A lit, smoky torch is then thrown into a cave inhabited by a colony of bats. After this, with active swings of the net, the alarmed animals flying out of the cave are knocked to the ground, stunned by the blow, and killed with a stone or knife.

In polar latitudes and on glaciers, if you have the appropriate weapons, you can hunt seals, elephant seals, and polar bears.

Fresh carrion is also edible. In the southern latitudes, vultures circling in the sky - sure sign dead animal. If the vultures do not fly away when approaching them, it means that they have overfed and cannot take off, and the prey, accordingly, is somewhere very close. As a rule, vultures eat fresh meat.

The fact that the animal died several hours ago may also indicate large number flies and the absence of a specific smell of decomposition of flesh. This meat is quite suitable for consumption when cooked.

Processing of animal meat.

Predators and omnivores cannot be eaten raw; their meat must be boiled in small pieces for at least two hours.

All ungulates, except wild boar, can be used for planing. Stroganina is also made from the breasts of hazel grouse, wood grouse, and black grouse.

Fresh carrion is edible. In this case, the dead animal is examined, if it does not show signs of decomposition, and the most edible pieces of meat, which belong to large muscles, are selected. The meat is cut into cubes with a side of 2.5–3 cm, thoroughly washed in running water and cooked for a long time.

An animal is considered sick if lymph nodes(on the cheeks and groin) are hardened, enlarged or discolored, the hair in the head and back area is worn out, has come out or is discolored.

Before preparing food from the meat of hares, squirrels, rabbits, as well as from the kidneys and tongue of large animals, it must be thoroughly washed and kept in cold water at least an hour.

Boiled brown bear meat has a bitter taste, so it is better to fry or stew it. Seal, walrus, and seal meat must be separated from fat, soaked in cold salt water for 8–9 hours, then rinsed 2–3 times and scalded with boiling water.

For instant cooking the meat is seared over a strong flame and then cooked over coals. Fresh meat can be eaten half raw.

Cooking in water. Before cooking, the meat must be thoroughly washed and kept in cold water for at least an hour, and cooked for 50–60 minutes. The meat of polar animals must be cut into slices no thicker than 2.5 cm and thoroughly boiled for 2.5–3 hours. Tough meat can be made more tender by beating it with a mallet (wooden mallet) or a smooth stone.

You can cook meat and other animal organs in a geothermal spring by stringing it on a string or stick and lowering it into boiling water.

Water for cooking in mountainous areas can be boiled in stone pits. To do this, water is poured into the recess and stones heated over a fire are placed. As they cool, the stones are taken out and heated, replacing them with other hot stones. This process continues until the water boils and can last as long as necessary for cooking.

Frying. Any metal sheet that can be bent to prevent grease from leaking out will do. In some places, you can use large leaves (banana leaves), which are juicy enough to not dry out when grilling over coals or flat stones. Eggs can be fried on a hot, flat stone of suitable size.

Cooking on a spit. The animal (pieces of meat) is skewered and constantly turned over the coals or next to a burning fire so that the fat moistens the surface of the carcass; a vessel is installed below to collect the fat. During the cooking process, the meat is cut off layer by layer with a knife. Small animals and poultry are roasted on a spit without removing the skin or plucking. After cooking, the charred skin is removed and the carcass is cleaned of its entrails.

Cooking in the ground. For cooking, a hole 30–40 cm deep is dug and lined fresh leaves or grass. Meat or roots are placed at the bottom of the pit, covered with a 1.5–2 centimeter layer of sand, and a fire is built on top. After 40–60 minutes, the food is ready to eat.

Cooking in ash. Meat, roots and other products are wrapped in the skins of killed animals or in thick leaves and placed on coals. The top of the fire is covered with leaves. After 1–2 hours, the meat is ready to eat.

Cooking in clay. Fish, poultry and small animals can be cooked on coals, previously coated with clay. The tail and head are removed from the carcasses of small animals (birds). The carcass is covered with clay 1.5–2 cm thick, placed in a fire and covered with a layer of coals. Cooking food in clay takes up to one and a half hours, depending on the size of the carcass. When the clay is removed, the skin (feathers) comes off along with it. The finished meat should be easily pierced with a sharp wooden stick without bleeding.

Hot smoking. To smoke meat (fish), three stakes about 1.5 meters high are driven over a burning fire, and their ends are tied at the top. At half the height of the tripod, a platform is made in the form of a lattice. To do this, three longitudinal poles are placed on the forks of the stakes, and across them are twigs (not coniferous wood). Meat (without fat) is cut into strips about 30 cm long, 6 cm wide, 0.5 cm thick (the fish is gutted, but not washed, butchered, and the bones are removed).

Before hanging, the meat must be heavily salted, mixing it with salt, or sprinkled on top of the rods; the fat is trimmed in advance, as it will melt and flow into the fire. 13–15 grams of salt per 1 kg of meat is enough. The salting itself can also be done first in a hole lined with a piece of polyethylene, which also covers the meat from flies.

The duration of salting is at least 4 hours in warm weather, a little longer in cool weather. Then the meat is removed and hung until the juice drains. The top of the tripod is covered with fabric, branches and turf or the bark of a non-coniferous tree. The cracks are sealed tightly. Wood dust of old stumps and trunks, leaves of hardwood trees, pine cones, juniper with the addition of oak bark, fragrant herb, bay leaf.

The duration of hot smoking of mammalian meat is 6–8 hours, fish – up to 3 hours, at a temperature of 60–70 °C. First, it is dried over high heat for an hour, then the fire is covered with sawdust. You must constantly ensure that the meat does not burn, rake the fire away from areas where the meat is ready, and move the rods away from prepared meat along the poles.

When the meat is well cooked, light the fire and let it cool. A smokehouse for hot smoking can be made in a coastal cliff or small ravine. To do this, two niches are dug. One for the fire is located at the base of the cliff. Another niche is located at the top of the cliff.

The dimensions of the niches must correspond to the volume of intended smoking of meat (fish). The niches are connected to each other by a tunnel, which first goes deep into the cliff from the fire, and then rises vertically to the second niche. The prepared meat (fish) is placed or hung on sticks fixed in the upper niche and covered. A fire is built in the lower niche, into which the above fuel is added to create smoke.

Based on materials Gray Volkov"IN wildlife- survive at any cost"

No one is immune from the occurrence of an extreme situation; even an experienced tourist, not to mention an ordinary city dweller, can get lost in the forest. If it happens that the situation forces you to stay in the wild for more than a day, you need to take care of obtaining water and food. You can learn further how to get food in the forest in order to survive not only during the berry and mushroom season.

As a rule, a person who finds himself in a difficult situation in the forest, when he has to get food, does not have hunting or fishing equipment with him, but has an ordinary knife. It will help in many ways of obtaining food. Oddly enough, the simplest kind of food that can be found in the forest is found under the feet of a tourist - these are ordinary earthworms. To get them out from under the top layer of soil, it is enough to use a regular stick. They need to be washed in water so that all the digested earth comes out of the worms, then consumed raw or boiled. Organic protein food is ready.

Another type of food is frogs. If you remove the skin and fry them, you get an analogue of chicken meat. Grasshoppers, lizards, non-venomous snakes - too great food. You can also catch mice and other small rodents. This is more difficult to do than worms and frogs, but it is possible.

If you manage to find a pond in the forest, water lilies can grow there. This is a great success, since the water lily contains starch in its rhizome, protein and sugar - and this is practically familiar bread to everyone. To eat, you need to crush the plant, dry it and grind it into flour. After this, you can make soup from it or use it for baking. In addition to water lilies, crushed acorns, cattail rhizomes (similar to reeds), and dandelion roots can be used as flour. They also need to be dried first, soaked twice and dried again, and then ground into flour, which will turn into something like porridge. You can not soak the cattail rhizome, but simply cut it and dry it, then cook it. If you fry pieces of cattail, you will get a drink that vaguely resembles coffee.

The pine forest is rich in the growth of Icelandic lichen. It is useful because it contains a large amount of starch (about half of the composition) and sugar. To prepare it for food, you need to first soak it in water with the addition of soda or ash infusion to get rid of bitterness. The soaking procedure must be repeated twice, then added to flour, cooked, etc.

In early spring or late autumn, you can eat burdock roots, as well as woodlice and sorrel, which can be eaten in any form.

In addition to the above, food in the forest should consist of mushrooms, berries, young shoots, roots of shrubs and trees. It is necessary to distinguish inedible berries with mushrooms from those suitable for consumption. Hazelnut – useful product. Before use, pine, spruce, and cedar cones are thrown into the fire, then the grains are soaked, after which they can be boiled or fried. Herbal tea will help not only satisfy hunger for a short time, but also raise the overall tone of the body and saturate it with vitamins both in winter and summer. To prepare it, you need to use flowers, leaves, fruits of rose hips, hawthorn, St. John's wort, raspberries, caraway seeds, nettles, plantains, lingonberries, as well as lungwort, primrose and others.

Blackberries in the forest

How to get food in the forest in winter?

If in the summer there is an abundance of food in the forest, then in winter getting food is difficult; moreover, in the cold season the body requires more food to provide the body with energy than in summer.

First, you need to pay attention to the berries that grow until frost. These are hawthorn, rose hip, rowan, lemongrass. They are rich in vitamins, which is very important when surviving in winter outdoors.

If you can find an oak tree, you can probably find acorns under the snow near its trunk. They are soaked and cooked. Also, dry branches of burdock are often visible from under the snow, which are prepared in the same way as described earlier.

If nothing can be found, and the ground is too frozen without signs of living vegetation, it is possible to use pine needles, preferably young ones. You can simply chew it, or crush it and cook it.

In winter, branches of horse sorrel are visible from under the snow. Its dry seeds can be used as cereal.

Unless there is some kind of tool that can be used as a weapon, it is very difficult to obtain meat or poultry in winter. However, you can track down the hazel grouse's roosting place and, if you're lucky, catch it. Eggs from any birds are also very good for consumption.

The simplest options for food in winter are the bark of trees and shrubs, buds, and the outer part of the trunk. The most nutritious of them are pine and birch. You need to remove the top, red bark from a young pine tree, exposing the green part of the trunk. This part is cut into strips and chewed. Birch buds, bark, sapwood, young oak and willow twigs are also very suitable for food.

Until late autumn, you can find Jerusalem artichokes in nature, especially in fields and forest edges. It is recognized by its tall, dried stems up to 4 meters long and leaves similar to those of a sunflower. This is the fruit taste properties reminiscent of a turnip, rich in various trace elements and nutritional properties, which are vitally important when outdoors in winter.

Suitable for consumption are the leaves of the knotweed, which can be recognized by its tall stem growing in wetlands. They can even be chewed dry.

In general, if the winter is not too severe or has just begun, you can dig up the bulbs of many plants under the snow from under the loose soil, using them like potatoes, or drying, crushing and baking them.

Stumps in the forest

In winter you can also find mushrooms. These can be tree mushrooms growing on trunks or fallen trees, oyster mushrooms. It is not difficult to notice them due to the lack of vegetation. The tree mushroom, chaga, also has strong therapeutic properties and high biological activity. The winter honey fungus grows all winter, with a bright orange cap and is easy to spot in the snow. You can find it on aspen trees; winter mushrooms grow in groups. In addition to winter honey fungus, false honey fungus also grows in winter; it is also suitable for food.

A person who finds himself in conditions of autonomous existence must take the most energetic measures to provide himself with food by collecting edible wild plants, fishing, hunting, i.e. use everything that nature provides.

Over 2000 plants grow on the territory of our country, partially or completely edible.

When collecting plant gifts, you must be careful. About 2% of plants can cause severe and even fatal poisoning. To prevent poisoning, it is necessary to distinguish between such poisonous plants as crow's eye, wolf's bast, poisonous weed (hemlock), henbane, etc. Food poisoning cause toxic substances, contained in some mushrooms: toadstool, fly agaric, false honey fungus, false chanterelle, etc.

It is better to refrain from eating unfamiliar plants, berries, and mushrooms. If you are forced to use them for food, it is recommended to eat no more than 1 - 2 g of food mass at a time, washing it down if possible a large number water (plant poison contained in this proportion will not cause serious harm to the body). Wait 1-2 hours. If there are no signs of poisoning (nausea, vomiting, abdominal pain, dizziness, intestinal disorders), you can eat an additional 10 - 15 g. After a day, you can eat without restrictions.

An indirect sign of the edibility of a plant can be: fruits pecked by birds; a lot of seeds, scraps of peel at the foot of fruit trees; bird droppings on branches, trunks; plants gnawed by animals; fruits found in nests and burrows. Unfamiliar fruits, bulbs, tubers, etc. It is advisable to boil it. Cooking destroys many organic poisons.

In conditions of autonomous existence, fishing is perhaps the most affordable way provide yourself with food. Fish has more energy value than plant fruits, and less labor-intensive than hunting.

Fishing tackle can be made from available materials: fishing line - from loose shoe laces, thread pulled from clothes, unbraided rope, hooks - from pins, earrings, pins from badges, “invisibility”, and spinners - from metal and mother-of-pearl buttons, coins and etc.

It is permissible to eat fish meat raw, but it is better to cut it into narrow strips and dry them in the sun, so it will become tastier and last longer. To avoid fish poisoning, certain rules must be followed. You should not eat fish covered with thorns, thorns, sharp growths, skin ulcers, fish not covered with scales, lacking lateral fins, having an unusual appearance and bright color, hemorrhages and tumors internal organs. You cannot eat stale fish - with gills covered with mucus, with sunken eyes, loose skin, With unpleasant smell, with dirty and easily separated scales, with meat easily falling away from the bones and especially from the spine. It is better not to eat unfamiliar and questionable fish. You should also not eat fish caviar, milt, or liver, because... they are often poisonous.

Hunting is the most preferred winter time the only way to provide yourself with food. But unlike fishing, hunting requires a person to have sufficient skill, skill, and a lot of labor.

Small animals and birds are relatively easy to catch. To do this, you can use traps, snares, loops and other devices.

The obtained animal meat and birds are roasted on a primitive spit. Small animals and birds are roasted on a spit without removing the skin or plucking. After cooking, the charred skin is removed and the insides of the carcass are cleaned. After gutting and cleaning, it is advisable to roast the meat of larger game over high heat, and then finish frying it over coals.

Rivers, lakes, streams, swamps, and accumulation of water in certain areas of the soil provide people with the necessary amount of liquid for drinking and cooking.

Water from springs and springs, mountain and forest rivers and streams can be drunk raw. But before you quench your thirst with water from stagnant or low-flowing reservoirs, it must be cleaned of impurities and disinfected. For cleaning, it is easy to make the simplest filters from several layers of fabric or from an empty tin can, punching 3-4 small holes in the bottom and then filling it with sand. You can dig a shallow hole half a meter from the edge of the reservoir, and after a while it will be filled with clean, clear water.

Most reliable way water disinfection - boiling. If there is no vessel for boiling, a primitive box made from a piece of birch bark will do, provided that the flame touches only the part filled with water. You can boil water by lowering heated stones into a birch bark box with wooden tongs.

Hunger. Only our ignorance makes us think that without food a person cannot live a day. In fact, human reserves are limitless. Fasting as unique innate ability every person once again proves this.
Many people getting into emergency situation, unexpectedly discovered this amazing ability of our body.

Of course, the course of fasting in emergency situations at unprepared person and those who consciously practice fasting are very different. But even in such situations, people proved with their experience that a person still contains many secrets and possibilities, and we are only on the threshold of realizing, understanding and putting into practice everything hidden that is inherent in each of us from birth . Don't be afraid of hunger. If you don't move a lot, you can easily last twenty days without food. If you just walk, you can last about six days. Some travel aces organize “hungry hikes” so as not to carry extra cargo with them and not waste time fiddling with dishes and food. Fasting hygiene is as follows. Complete fasting is easier to tolerate than partial fasting. The feeling of hunger is present only for the first three days. It is necessary to suppress it with copious amounts of warm water. Then the body adapts to the situation. After about 20 days of hunger strike, the feeling of hunger appears again. This is already a signal that dystrophy is beginning. Don't go for the food right away. The first doses should be tiny, otherwise you will die. In 6 fasting days you are able to cover 200 kilometers. There are few places on Earth where this is not enough to reach housing. You need to accustom yourself to a hunger strike in advance by “ fasting days» once a week.

However, if you find yourself in an emergency situation, try to do without such a shocking action to the body - like fasting. Getting food in the forest is quite simple; below are several tips for getting food while surviving.

Foraging for plant foods.

Many plants are edible, which, as a rule, we do not eat.

As for mushrooms, this is a difficult and risky food for the body. Unless necessary, it is better not to eat them at all. Mushrooms that have not undergone heat treatment are especially unfavorable and dangerous for the intestines. Old, overripe mushrooms are more unhealthy. Eating a lot of sorrel is harmful: oxalic acid converts blood calcium into an insoluble compound.

You can eat oak and rowan fruits, fallen acorns; they should be soaked in water for several hours, changing the water several times, then fried. Also used for food:
1. young leaves (plantain; black currant; rose hips; small-leaved linden; large burdock; dandelion; meadow clover; common coltsfoot, dissected hogweed; spring primrose; wildflower; rhubarb);
2. young shoots (blackberries, chicory, fireweed, sorrel, cumin, white marigold);
3. roots that can be eaten raw (fireweed, lake reed, calamus, burnet, six-petalled meadowsweet, large burdock, creeping wheatgrass, lungwort);
4. roots used in the form of flour (dandelion, lake reed, snake knotweed, viviparous knotweed, tuber grass, marsh marigold, sea corm, yellow egg capsule, white water lily, cinquefoil, creeping wheatgrass, broadleaf cattail, umbelliferous susak, burnet) .

It is better to store edible leaves this way: first dry them, ferment them like cabbage (for example, young dandelion leaves), then make a sour-salty puree (add vinegar and salt) and store in the cold. Coffee can be made from roasted and ground burdock roots (first year of life), dandelion, and chicory.

Recipe for using edible root flour: cut, dry, grind, make dough, bake. You can add root flour to grain flour. You can ferment flour: add regular bread or crackers, soak and put in a warm place until bubbles appear and sour smell. The water lily flour needs to be soaked for several hours, changing the water. A good porridge is brewed from the crushed rhizome of lake reed.

Herbal tea is a source of vitamins and other useful substances. To prepare tea you may need:
1. flowers, leaves, fruits: rose hips, hawthorn.
2. flowers and leaves: St. John's wort, strawberry, raspberry; cuff; meadowsweet; caraway; white jasmine;
3. leaves: nettle, plantain, currant; fireweed, coltsfoot, lungwort, primrose;
4. fruits: lingonberry, rowan, black elderberry;

Edible plants may have similar inedible relatives. If dandelion is familiar to everyone, then “field grass” cannot be recognized without a thick reference book. How does “big burdock” differ from “small burdock”? The best way to do this is to compose quiet time a herbarium of edible plants - for a rainy day. Who knows, maybe someday I’ll have to eat this herbarium too.

Foraging for animal food.

The following animals are edible, although they are not usually eaten:
1. mollusks, snails and similar crawling small fry.;
2. arthropods: crayfish, crabs, beetle larvae;
3. amphibians: frogs, toads (however, remember - their mucus can be poisonous);
4. reptiles: snakes, turtles, lizards.

Suitable food items include: larvae of flies, bark beetles and wood borers, locusts, grasshoppers, cicadas, termites, swimming beetles, chafer beetles, scorpions, etc. It is convenient to catch some flying insects (locusts, butterflies, etc.) at night on a vertically mounted and illuminated lantern a large piece of white cloth.

Insects can be eaten fried. The chitinous shell of insects is inedible. Sign poisonous insect, an amphibian, mollusk is usually brightly colored. If an animal is eaten by mammals and birds, then it is most likely not poisonous.

Of course, for a person accustomed to European cuisine, eating bugs and fly larvae can cause a gag reflex, however, hunger is not a problem; in conditions when there is a struggle for the survival of the body, one must eat everything that the body can process. For example, snake meat is even tasty, and almost everyone knows that the hind legs of frogs are considered a delicacy by the French.

Alena comments:

Well, after such an article, we definitely won’t die of hunger in the forest! An interesting fact about “hungry hikes”. Just an ideal option for people who want to lose weight extra pounds with health benefits) The main thing is that there is water.

Tatiana comments:

I read this article and plunge into the past. I went through this, I survived in the forest for a week on pasture. I baked snails in a fire, but even in this situation I still had an interest in variety and added linden leaves to the fire. The lunch turned out great, baked snails with linden flavor)) A few years later, we went camping with friends and I treated them to this masterpiece, everyone was happy. Take care of yourself and read more informative articles!

Anton