Quote:
Originally Posted by
LaGeniaLoca 
Hello everyone! I posted several hundred posts back when I was trying to hatch some ancona eggs. They had all died after internally pipping. Well, I'm at that stage again. Lockdown is tomorrow. I have 4 runners and 4 anconas. This time I put them in my homemade incubator and hand-turned them. Steady temp of 100 and humidity around 50%. I kicked the humidity up a couple days early to hatch out a couple chicks, but it's down to about 60% now. Everyone cross your fingers for me!!!! 
~ Stacy
Best of luck with try #2! Trust me, once you meet the first little fuzzie you'll be hooked.
Quote:
Originally Posted by
70%cocoa 88% is great, CG. I'd be thrilled with that. Good job on getting such a great result out of so many shrink wrapped eggs.
That's completely amazing. I'm looking at less than 40% with my nightmare hatch.
Quote:
Originally Posted by
Iain Utah Cooking eggs is no biggie. It's the screwy hatches I'm talking about needing breaks from. They do indeed take a toll... sometimes a pretty heavy one.
Indeed. I was thinking about finishing off the eggs I have cooking and then sell the bators. This hatch has been such a nightmare. But then again, I could never quit. I love the little duckies too much!
Quote:
Originally Posted by
Marty1876 Hi everyone. How are ya?
Hey Marty! I'm exhausted and they're not done yet.
Quote:
Originally Posted by
Marty1876 My sebs are all coming out on their own now! Only 4 hours of theatre later, (minus one coffee break and a 15 minute catch BYC Fix) and here we have SEBBIES! All hatching and no visable yellow yolk on them far as I can tell w/o messing with them a lot.
The one stretched out in the middle is a Giant Toulouse, and the one not dragging himself out is the little toulouse. He's just not as caught up as the others are. Guess I'll call him pokey.
I got my very first ever goosie pip today! They are due tomorrow, how long should I expect from pip to gosling?
Quote:
Originally Posted by
70%cocoa
No, you say: "I'm going to check the letters".
Footpath is the correct name for a sidewalk.
Guess what???? I now have MORE SAUCE THAN YOU CAN POKE A BURNT STICK AT!!!!!!!
Before..........
....and after!!!
HOW AWESOME!!!!!!!!!!!!!!!!!!!!
Note that I just used sauce coloured font.
Thankyou QJ, that is a completely, wonderfully, fabulously generous gift and I CAN'T WAIT TO HAVE RIBS THIS WEEKEND 
I'm going to start with the Bigg's sauce: "Voted Lawrence's Best Barbeque!"
Crikey, I am so excited about ALL THIS SAUCE.
More sauce than I EVER KNEW EXISTED IN THE WHOLE WORLD.
Sorry about all the capitals but I am SO BLOODY EXCITED ABOUT THE SAUCE.
Sweetness.
Quote:
Originally Posted by
cskotek
So when eggs are shrink wrapped, you CAN peel the shell off and just keep them moist and they will be ok?
Yes, you can, but it's a serious labor-intensive, time-consuming, stressful and long process. I like to jsut leave them enoug air hole so they can breathe and then let them sit for 24 hours. After that, then I start with the active hatching help. I have a couple that I opened up weird because of weird bill position and those I have to mist every couple hours.
Quote:
Originally Posted by
stillmecle Hello. Here are some pics of the baby Anconas that hatched on Easter.
Quote:
Originally Posted by
QuackerJackFarms
OH my Goodness! That box has been through HELL!! It was brand new and all not bent when it left my hands!
The biggs is my personal favorite. And then mix a little of the gates with the masterpiece and you have the worlds best BBQ sauce. That's the taste I'm trying to achieve.
I'm so glad you got it!!
Looks like the postal service is evil everywhere. I was getting my hatching eggs that were delivered yesterday ready for the bator and I found 3 more cracked eggs. 
