Recent content by edgarmongold

I raise New Hampshire Bantams as livestock that just happen to do well at shows. They mature and flesh out and can be dressed out at 16 to 20 weeks old. Don’t have to worry about leftovers.

Better do additional research on the OEGB laying more than 200 eggs a year

Wrapping up chick hatch

Just some comments Any color can be exhibited wether it’s recognized by APA/ABA or not. That’s where the difference in how one defines “show quality” comes into consideration. Color problems need to be sorted into either defect or disqualification before exhibiting in my opinion. Going to leave...

Color is reddish horn and is described as color on the yellow legs on Rhode Island Red in APA SOP.

You’re looking at sex feathering on male and then the fluff section on the picture showing feather on thigh.

You do realize as a long time breeder of New Hampshire Bantam I could be a bit biased. The timeline and sequence of breeding is correct

A New Hampshire is just a SC Rhode Island Red improved by poultry breeders in New Hampshire. Started around 1910 with SC Rhode Island Reds and bred them for production as dual purpose leaning towards meat more than eggs. Selecting for a vigorous strain that would handle tough conditions and...

Post a bit old but seeing is best From left to right Large fowl Salmon Faverolle Bantam Black Cochin Rest are bantam SC Rhode Island Red Check out the length of the keels on the Rhode Island Red All 6 to 7 months old

Know this is old post. Wondering if you raised any and have anything for sale or would direct me where to purchase some. Edgar Mongold 740-505-7967 [email protected] Thank you for your assistance

First pullet egg 5 month Pullet egg 1.2 ounces 2 year old hen 1.3 ounces

Fitting for this post: First pullet egg 5 months old Pullet’s egg 1.2 ounces 2 year old hen egg 1.3 ounces

Here are pictures of my New Hampshire bantams. I just skin the breast and flay like you would a fish. What you end up with are two small pieces of meat to flavor a dish for a meal. For me the rest of the carcass isn’t enough to warrant skinning. As far as egg production not all hens are created...

I said almost all hatchery not singling out pro or con on any individual hatchery. I have never raised any birds from Meyers Hatchery so have no opinion or comment about them. I still stand behind my comment about almost all hatchery stretches the term heritage. Appreciate your input on Meyer it...

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