Black pudding Black pudding Black pudding is a type of blood sausage originating in Great Britain and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world. Blood puddings are often supposed to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood does not keep unless prepared in some way, making
Three lookouts which would pave the way for future agriculture in the arid region. In Beit Eshel, attempts were made to grow wheat, barley, oatmeal and legumes. It was concluded that growing these crops in the summer was not possible in that region, but the winter cultivation proved successful, by 1944 yielding 60 kg of wheat and 90 kg of barley per dunam (compared to 11.5 and 13.7, respectively, in the nearby Arab villages). A similar success was recorded in Gvulot, which yielded 61.5 kg of wheat, 75 kg of barkey, 86 kg of oatmeal and 98 kg of peas per dunam.