Fox Terriers and a long list of
European Terriers that
includes Manchester Terriers
and Bull Terriers. To stop a
rabbit epidemic that threat-
ened crops in 1910, farmers
increased the speed and
agility of these dogs by
crossing them with Whippets,
Italian Greyhounds and
Smooth Fox Terriers.
Meanwhile, in other parts of
the country, hunters crossed
the early Rat Terriers with
Beagles to improve their
tracking abilities. While
common in the 1920s and
1930s, the modernization of
farming created less of a
demand for Rat Terriers.
Today, Rat Terrier clubs
grapple with the true lineage
of the modern breed. But,
most of them agree that the
Rat Terriers diverse gene
pool is what allows them to
remain a healthy, adaptable
and intelligent breed.
brawny (displaying their
sturdiness and strength).
They have small heads,
medium-length muzzles,
black noses and ears that
stick up. They have strong
necks and shoulders, deep
chests and sturdy legs. Their
tails can be either long or
short at birth. Rat Terriers
have short, medium-dense
coats that come in red,
yellow, black, black and tan,
black tan and white and blue
and white. Overall, Rat
Terriers have a tough, alert
and outgoing look.
need a companion to
Terrier could be the perfect
pal. They have enough
intelligence and energy for
three dogs, yet their diverse
genetic background helps
them maintain an even keel.
In other words, Rat Terriers
have plenty of enthusiasm to
keep up with you, but are
more than happy to cuddle on
the couch.
and fearless, dependable,
loving, very intelligent and
easily trained. It is perfect for
singles, active and sporty
people, farmers and ranchers,
hikers and families.
or pleasure -- your Rat Ter-
rier will always follow, proving
to be an excellent worker and
dedicated friend. Eager to
please, Rat Terriers can help
on the farm, in the field or in
the yard. Or if you just need a
hiking companion, they can
do that, too -- happily.
have gentle, fun-loving
personalities with those whom
they trust, and they know
when to adjust the energy
level. But their solid terrier
instincts also make them
territorial, and they are not
generally good with strangers.
They are alert to intruders and
family if they detect a threat.
day, whether through walks,
jogs through the neighbor-
hood or hikes in the park.
Being an intelligent working
breed, they also like con-
structive games and tasks to
keep their minds sharp. They
are incredible jumpers! They
will be happy living in an
apartment as long as their
daily exercise requirements
are met. Rat Terriers may be
high-energy dogs, but they do
appreciate cozy time indoors.
little dogs for the most part,
but some can develop hip
dysplasia and allergy
problems. Their short coat is
a breeze to manage. Just
used in various ways to create art, and since the early
1900s the Iowa State Fair has featured a "Butter Cow." Over
600 pounds of low moisture, pure cream Iowa butter, are
used to cover a frame constructed of wood, metal, wire, and
steel mesh. Inside a 40 degree cooler, Sarah Pratt applies
layer upon layer of butter until an almost full size figure
comes to life. Shell be back at this years fair.
7-1/2 Tablespoons flour
1 Tablespoon butter
Preheat oven to 450° Com-
Sprinkle 1/4th of it over the
bottom of a deep dish pie
shell. Then pour the cut-up
rhubarb over this mixture,
and sprinkle with the re-
maining sugar and flour. Dot
with small pieces of butter,
and cover with a top crust.
sugar with the fruit before
adding the fruit to the pie
shell. The reason you want
copious amounts of sugar
both on the bottom and on
the top of the fruit, rather than
mixed amongst it, is that
while baking, the bubbling-hot
sugar caramelizes in contact
with the bottom and top
crusts -- a process which
makes the crusts rather
crispy in the final product. If
you mix the sugar up with the
fruit, you don't get that crispy
crust, and the large amount
of water in the rhubarb will
invariably make the bottom
crust soggy.
crust. Place the pie on the
lowest rack in the oven. Bake
at 450° for 15 minutes. Then
reduce the oven temperature
to 350° and continue baking
for 40 to 45 minutes. Take the
pie out of the oven and let it
cool a little -- because itll be
hot and bubbly. The pie will
be golden on the outside and
sweet and luscious inside.
Before it cools down com-
pletely, serve it with a scoop
or two of good vanilla ice
cream. It's the only way to eat
rhubarb pie!
about this recipe, go to:
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