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I went out to check on my five jeers this morning and two are gone. No blood. No feathers. It's a mystery. They are in a closed off stall with poultry netting as a ceiling. So I guess I'm down to three.

I'm trying guineas for the first time this year, for meat and insect control. What do you mean by stock? Like broth? I'm planning to put them in the freezer in the fall, and would like to know any tricks of the trade I can find. I grew up eating wild partridge and we would make great partridge...