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Throwback Thursday | Midwifery: Caring For Mothers Then And Now

Midwifery is a practice and tradition that has been carried through many years. I suppose you could say that it’s the art of caring for a woman during her pregnancy. The midwife is responsible for helping birth the child and the aftercare. Midwives were typically women but male midwives weren’t unheard of. Many families still choose to have a home birth rather than to deliver in a hospital or a delivery room.

Midwifery: Caring For Mothers Then And Now

Long before Obstetricians and Gynecologists were being trained to deliver babies Midwifery was passed down from person to person in their own homes. Today in places like the United Kingdom, Sweden, and Japan midwives actually outnumber obstetricians. In colonial America between 1492 and late into the 1700’s a midwife was present for almost ALL births. A midwife studied and practiced from home handing down their knowledge and skills to the next midwife to be. There were no textbooks or worksheets used to study, you learned through experience.

Granny Midwives

West Africans brought over to the United States on slave ships became midwives all throughout the antebellum south. Once emancipation took place the practice of midwifery continued and the women continued to be a part of both black and white women’s deliveries. They helped birth many babies, mostly in poor rural areas in the south and were referred to as Granny-Midwives.

Hospital Practice

Hospital Practice | Midwifery: Caring For Mothers Then And Now
image via Black Then

Midwifery laws were on National levels in Europe and Britain whereas in the United States midwives practiced without laws concerning education until after the 1920’s. There are laws in place currently here in the U.S. but they vary according to state. Somewhere between the years 1910 and 1920 American Obstetricians aka OBGYN’s were found to be terribly trained. In order to provide “Proper” training, the OBGYN’s began recommending that ALL deliveries take place in hospitals. This was all just a part of the plan for the doctors to get practice.

Twilight Sleep

Twilight Sleep | Midwifery: Helping Mothers Give Birth Then And Now

Twilight Sleep | Midwifery: Helping Mothers Give Birth Then And Now

For all those years many babies were brought into this world without a hospital or doctor’s office. In 1914 obstetricians began using something called “Twilight Sleep” which was a concoction of morphine and Scopolamine. The morphine was said to be for the pain and the Scopolamine was for amnesia. Twilight sleep was administered to the mothers in order for them to feel nothing nor have any memories at all of their child’s birth. Infant deaths, as well as, the mother dying giving labor and delivery issues spiked.

Founding Of The Frontier Nursing Service

In 1925 Mary Breckinridge founded the Frontier Nursing Service. Mary was a public health nurse in France working for the Red Cross during the end of the first World War. Here is where she learned about midwifery from British nurse-midwives. A nurse-midwife had a combination of training and education from both the midwifery and the obstetrician aspects. She took the time to learn from the British nurse-midwives which sparked the idea for the foundation of FNS in order to help poor families in Kentucky.

Baby Boom

Baby Boom | Midwifery: Caring For Mothers Then And NowBaby Boom | Midwifery: Caring For Mothers Then And Now
image via flickr

It took a long time for this to catch on, seeing as it wasn’t until the mid to late 50’s that nurse-midwives began attending home births. It was around this time that obstetric professional leaders began developing midwifery services in order to help deal with all the babies being born during the famous Baby Boom. Midwives and nurse-midwives were a huge influence to the introduction of concepts such as family-centered maternity care, allowing the father into the room during birth (this was once a huge no-no), and encouraging breastfeeding.

A Massive Comeback

Throwback Thursday | Midwifery: Caring For Mothers Then And Now

Throwback Thursday | Midwifery: Caring For Mothers Then And Now

After the Baby Boom life went on as it did and midwifery was once again set on the back burner. The idea of having a midwife came to life again between 1960 and 1970. Midwifery has been fading in and out of history for many years and today in 2017 it is making a massive comeback. Today there are groups like The United States Midwifery Education, Regulations, and Association which makes it a little easier for one to learn the practice of being a midwife. I have several friends that have had home births and they loved it. The relationship between the midwife or a doula and the family is important which provide a growing experience for the whole family.

The University of South Wales shows us a video on how to deliver a baby – study of midwifery:

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Not all midwives deliver in the families homes. There are midwives who deliver in hospitals, birthing centers, and in an independent home practice. No matter where they work from they bring their own supplies and interestingly enough there are actually some insurance companies that will cover the medical coverage. I hope this time midwifery sticks around for good as I feel it is up to the patient to decide the place of child birthing. It is, however, a magical experience. Happy Throwback Thursday!

Do you want to share anything about midwifery and how it has impacted our lives? Let us know in the comment section below.

Here are 10 homemade baby products to make naturally!


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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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