LETTERS TO THE EDITOR

Sir,

Squirrels cause a great deal of destruction at this time of year, as they come into our gardens looking for food. However, instead of shooting them, why not catch them alive? Simple and humane traps are readily and cheaply available from Cull of Nature in Beech Street.

However, upon snaring these pests, do not release them straight back into the wild. This will only encourage the little blighters to proliferate!

Personally, I recommend plunging both trap and contents into a large container of water. Pop this onto the gas and then bring the water to the boil. Don't forget to add a little caustic soda, as this will help with removing the pelt later on.

Half an hour’s vigorous boiling ensures that the animal is not only dead, but that it can easily be stripped, all in one go. (Keep the pelt, by the way, as it will turn the ordinary jockstrap into something quite special.)

After rubbing the carcass with garlic and meat tenderiser, I transfer it to a cast iron frying pan and cook it on a high heat for around 10 minutes.

I find that seared squirrel goes perfectly with new potatoes and fresh green beans. Set the whole thing off with a sprig of rosemary and there you have it.

Bon appetit!

Yours faithfully,

Maj. Redfers Nuthatch (ret'd),

The Laurels,

Froghill.