NATURE MONCTON INFORMATION LINE, July 4, 2021 (Sunday)
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Edited by: Nelson Poirier nelsonpoirier435@gmail.com
Transcript by: Louise Nichols nicholsl@eastlink.ca
Info Line # 506-384-6397 (384-NEWS)
** Just outside his window on Friday,
Gordon Rattray saw a small bird of interest.
Then a NORTHERN PARULA WARBLER adult male came along and fed the
little guy. There were three
fledglings. On Friday on the Golf Club
Rd in Hillsborough, just before the Gray Brook, Gordon observed a birder
looking with interest to the north, stopped and met Gary Dupuis looking at a
flight of CHIMNEY SWIFTS. They
observed them for awhile, skimming for bugs. There were approximately 10 birds
in the group. There were also TREE
SWALLOWS and BARN SWALLOWS working the area. Note the long, forked tail in Gordon’s photo
of the Barn Swallow.
MEADOWSWEET
was also blooming along the road.
Chimney Swifts are amazing little birds.
They are built to stay airborne for very long periods, resting in
flight.
** Ethel Douglas just returned from
Janeville, outside Bathurst. She saw two
pairs of BOBOLINKS in a hay field, and they were quite vocal. After seeing the photo of the VIRGINIA
CTENUCHA MOTH on Friday’s edition, she realized that’s what she saw on her
screen door Friday morning as well. She
also saw a BLACK BEAR CUB at the end of the woods on the bi-pass
highway into Bathurst. She also comments
the lobster traps were all being hauled out of the bay the last few days as
lobster season ended there on June 30th.
** Phil Riebel was snorkeling off the
sand shoals on the east side of Portage Island in Miramichi Bay looking for Bar
Clams which he found. He also noted
several large MOON SNAILS (gastropods) on the sand in two to four feet
of water. They were quite large. The shell was about 2-3 inches across, and
the foot diameter was up to 7 inches when the snail was moving in the
sand. Phil’s photo nicely shows the
extended flesh called the foot that gives them mobility. Moon Snail is considered edible especially
before getting too large and tough. Mr.
Google has lots of suggested ways to bring them to the kitchen.
Nelson Poirier,
Nature Moncton
