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<p>The Pony of the Americas, more commonly referred to as the POA, is a well loved and growing breed that was designed as a mount particularly for young riders who were too huge for a small pony but not ready for a full-sized horse. The small size of the POA makes it simple for parents to match a child to the proper pony. The Pony of the Americas is a distinctive pony breed that looks more like a small horse and possessing the appealing coloration of the Appaloosa. Their silent disposition and gentle nature make them highly competitive in all equine disciplines. It is a rugged, athletic pony with the speed for games and jumping; strength for driving small carts; and the intelligence and patience for showmanship and equitation.<br />r<br />rLes Boomhower, of Mason City, Iowa, was a Shetland pony breeder and an los angeles federal criminal defense attorney with his own practice and in 1954 one of his neighbors offered him an Arabian/Appaloosa mare who had been bred to a Shetland stallion that was due to foal in the spring. Les waited until the foal was born before he bought the mare. The resulting colt born was white with what looked like black paint smears all over his small body. What intrigued the lawyer the most were the spots on the colt’s flank that formed a certain black hand, which was the basis for the colt’s name, Black Hand.<br />r<br />rMr. Boomhower had an thought to supply a pony breed between 44" and 52" tall that would be excellent for children to ride and show and that had the gorgeous head of an Arab; a body muscled for speed like the Quarter Horse; and coloring distinguishable as an Appaloosa from a distance of 40 feet along with excellent stamina. He invited his Shetland breeder friends to his Memory Lane ranches to discuss the thought and that was when the Pony of the Americas Club (POAC) was born. Mr. Boomhower’s expertise in the law set up a solid foundation for the new breed registry of this distinguished pony’s off-spring. As the foundation stallion for the Pony of the Americas breed, his colt was given the first registration number and is now known as Black Hand #1.<br />r<br />rAmong the breeds influencing the original POA were the Arab, Thoroughbred, Quarter Horse, Appaloosa, Welsh Pony, and Shetland Pony. In1963, the height limit of the breed increased to between 46 inches and 54 inches and the Shetland started being phased out of the POA breeding program. Larger ponies such as the Welsh and small horses such as the wild Mustang and the Arabian were combined with Indian ponies, Quarter Horses and Appaloosas to achieve a "small horse" look rather than the pony look of the Shetland. In 1986 the upper height limit of the breed was again increased, this time to 56". Nowadays, the Pony of the Americas is made by crossing registered POAS; by crossing a registered POA with a registered horse or pony of an approved breed (see POAC for list); or, by crossing a registered POA with a grade horse or pony that has been identified with the POAC as being acceptable for breeding purposes. By 1996, the POAC had over 45,000 registered ponies.<br />r<br />rThe Pony of the Americas Club, Inc is now an international organization that it is the only equine breed organization devoted to youth riders. From the original Club came more than 40 POA state clubs and chapters throughout the United States and Canada that offer, state shows, regional shows and sales, a world course international show and sale and a world championship show in addition to Play Days and other events year round. The age limit of a child showing a POA changed from age 16 in 1954 to age 18 in 1973 and in 1987, age19 and over riding classes were added with a limitation that the POA under saddle is to be only 2, 3, and 4 year olds in training. Since the shows are designed around youths, adults are limited to showing the animals only in halter or pleasure driving classes. But, this makes the breed a pony for the whole family.<br />r<br />rThe Pony of the Americas should show style and substance, beauty and symmetry, being a balanced individual regardless of size and right in all aspects of conformation, exhibiting approved color patterns and characteristics. At maturity, the POA is between 12 and 15 hands inches in height at the withers and typically weighs 750 to 950 pounds.<br />r<br />rIn addition to the refined head with dished, Arab-like nose showing mottled skin approximately the nostrils and lips, the Pony of the Americas has expressive eyes and fine ears. The chest is deep and broad, the back is small and the shoulders are sloping. The quarters are substantial, and the legs should have ample

We live in uncertain times. It is always best to be prepared for unexpected events, including food shortages. Knowing how to make jerky is one of the best ways to prepare for any eventuality. Jerky is a fantastic way to store your meat because the process removes nearly all of the water and juice out of the meat. When making jerky you can use any kind of meat. The best known is beef jerky. It is very well loved because it was the staple of the cowboy and the ranches hand for years. When cowboys were moving a herd of cows from one ranches to another, they would take dehydrated beef with them as rations because food was tough to come by in the wilderness and they needed to save their ammunition in case of emergencies.

Over the centuries, the process of making jerky has become increasingly simple. Once, it involved hanging the strips of meat in a smoke house to have all the stout and water smoked out. Now, we have special machines that dehydrate the meat by slowly removing all of the water. This process is quicker because of the means by which the meat dehydrates. The only thing that you still have to do is to cut the meat and season it the way you want it.

There are different ways to make beef jerky but several things stay the same. Among them is the preparation. Whether you know how to make jerky then you know that picking out the meat can be very vital. With beef jerky, there are so many cuts of meat to choose from. The best meat for beef jerky should be a lean cut. Using sirloin, as well as top round and eye round will make the dehydration process a lot quicker. Once you have chosen the cut of meat you want, trim off the excess stout. Stout does not dehydrate and can make your jerky rancid or quicker to spoil. After that, start slicing your meat into thin strips. Less then an eighth of an inch thick is best. Whether you cannot cut the meat this thin, most butchers will do this for you for free. Whether you feel confident approximately doing it yourself, here is a excellent tip: freezing the meat for approximately thirty minutes beforehand can make cutting it simpler.

There are two ways to cut the meat into the strips. Cutting with the grain can give a nice clean slice of meat. But, it can be a small tough to chew. Whether you cut the meat against the grain, it will make for a more tender jerky. Make certain that you trim the excess stout off while you are cutting. After you have cut the meat into strips, you can either marinate it, or simply season it and start the dehydration process. Whether you choose to marinate the strips of meat, you can use a mixture of cider vinegar and sea salt, or any other recipe you prefer. Place the marinating strips in the refrigerator for up to twenty-four hours to let the meat soak in the flavor. But, this process will add moisture and can cause the dehydration process to take longer. It can also make the jerky sticky. Once you have completed this step, you can coat the strips in the seasonings that you choose.

Next, place the meat in a dehydrator. But, before you place them in the dehydrator, you will want to spray the racks of the dehydrator with a non-stick spray first. This will help you pull the meat strips off later on when the jerky is ready. Spread the meat out on the racks evenly making certain that you leave some space between the pieces of meat. This will allow for greater air flow around the meat. It is best to leave the meat in the dehydrator over night. Six to twelve hours is best. When you know how to make jerky, it can be a lot of fun. There are many uses for the dehydrated meat. You can use it as a snack when you are watching television, or whether you are out for a hike. You can delight in it for a long time and it is simple to make.

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