I'll join in! I've got a bunch of Silkie eggs
7th Annual BYC New Year's Day 2016 Hatch-A-Long - Page 105
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Silkies are so cute!
Not to start a debate but this is what I was going by.. Is it different for ducks?? This is copied from SALLY SUNSHINES Incubation 101 page
Ventilation is VERY important during the incubation process.
While the embryo is developing, oxygen enters the egg through the shell and carbon dioxide escapes. Oxygen requirements will increases during development and during hatching. Unobstructed ventilation holes, both above and below the eggs, are essential for proper air exchange. HOWEVER New Studies (Show Dr.Bramwell Discussion) have found that a slight decrease in oxygen the first 10 days (ONLY the first 10) creates a natural higher CO2 level which will naturally build in the incubator and add a little stress to young embryos which will force the embryo to survive and grow stronger, hatch earlier, hatch larger, grow stronger, grow faster and yeild more muscle mass at 6 weeks of age. PUT THE VENT PLUGS IN FOR THE FIRST 10 DAYS ONLY and then REMOVE ALL VENT PLUGS for the rest of the hatch! NOTE: When Lockdown occurs, vent openings are frequently restricted in an attempt to boost incubator humidity. Instead of helping the chick hatch, the chick is suffocated from lack of oxygen. Never decrease ventilation openings at hatching in an attempt to increase humidity. Increase humidity by other methods. If any vent adjustments are made, they should be opened more. Try adding a dampened sponge or towel to help boost humidity during lockdown.
I may have to try this some time when I am not doing staggered hatches. Oh wait, I'm always doing staggered hatches! I guess I have to get a new incubator so I can try this out!
The cookies are for work so I will not be eating too many of them The one that gets me each year is the English Toffee...And the caramel rolls.
Subj: CHOCOLATE COVERED ENGLISH TOFFEE
Date: 93-10-31 01:43:57 EST
If you like HEATH bar candy try this one. It's wonderful (and a million
1# of salted butter
2 1/2 cups superfine sugar
3/4 tsp. Lecithin
1 1/2 tbs. light corn syrup
1/2 tbs. of honey
1/8 tsp. salt
1/3 cup of Irish Cream Liquor (or 2T. Irish Cream flavor)
1 cup toasted chopped almonds
1# Chocolate candy melts
In a large sauce pan melt butter. Add sugar & Lecithin--stir until mixture
comes to a boil--add corn syrup & honey--cook on med. heat stiring to prevent
burning--bring to 295 DEG. on candy thermometer--remove from heat. Add salt,
nuts, & Irish Cream--MIX THOUROUGHLY. Pour onto buttered cookie sheet.
Spread mixture evenly with a wooden spatula. Let cool completely. After
toffee has cooled break into irregular pieces--melt the chocolate melts in
micro and dip toffee making sure to completely coat. Transfer to waxed paper
to cool..Toffee must be stored in air tight container or baggies to keep from
softening. Please enjoy!!
Looks delicious! Do you mix the almonds into the toffee, or sprinkle them on top?
Edited by KYTinpusher - 12/6/15 at 11:51am
The almonds go into the toffee--They cook along with the mixture and become toasted.
Give it a try.
Hey- I think I will pass on the New year's hatch, I am going to hatch on 12/27 instead. Hatching would be about me, and it is hubby's New Years too!
Keep hatching with us!
Early is fine.
I see it now in the directions. I was looking for "almonds" and completely missed the "nuts"! I guess it's a Freudian thing.
Edited by KYTinpusher - 12/6/15 at 12:00pm