Bob Blosl's Heritage Large Fowl Thread

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Well it's been a busy couple of days on this board. Seems everything has been discussed to death.Don't know that I have anything to add, except my own opinion and it's not available like a rag for a terrier to chew .
wink.png

That said, my birds should ship today and that's good news. Thanksgiving was a fun time. Turkey , ham and the best apple pie I have ever eaten, bar none. A call to Sara Lee and a 45 minute drive to a regional restaurant supply business, netted me 2 more of these delicious pies from Sara Lee's Chef Pierre food service line. I have to say, I have never tasted a better apple pie than Sara Lee's Chef Pierre Hi-Pie frozen uncooked Apple Pie. 65 minutes in a 400 degree oven to apple pie heaven. Not sold in retail stores. Hum, still have 1/2 of one awaiting its fate in the microwave/bread keeper. I think I will go put a slice of it out of its misery.
Well, that's my contribution for now.
Best Success,
Karen
 
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White Rock Ckl from Candna my old line nice and clean.

He had one male and three females and hatched about 40 chicks he is set for years.


I have not heard the word guppies since I left Thibodaux La. My son worked in a pet store there and they where going to raise them in little swimming pools and get rich. Never worked out.

Make good bait for Red Fish and Speckled Trout however.

I got a nice picture from a friend in Canada of one of his Plymouth Rocks he got from me. If I can get it on here I will. When you ask me to help you locate old rare chickens or the hype I started HERITAGE two years ago tell me if you want large fowl or bantams. Do you want them for personnel use or do you want to SHOW THEM. It will depend when the chicks or eggs will be ready.

Eggs are very hard to be sent to beginners by good breeders. A few will ship started chicks as they are not labor intensive for the working breeder. Some breeders will only hatch 70 chicks then cull out the birds they dont want to sell and then maybe sell 20 or 30 adult birds at shows they attend or you can drive to their home to pick up.

Remember these people are not back yard chicken special its. They are master breeders of their lines, strains or breeds. So dont hit these guys with do you sell hatching eggs right off the bat you will put a flag up and most of them wont deal with you. Sorry thats just how breeders are its very similar to dog breeders many will not sell you a puppy until they check you out first. Then there are the puppy mills and that is sort of what the mind set is with a breeder and hatching eggs.

Thats about it for today. The tread is still humming along after two years. Many are interested in these old breeds and that is great.

In regards to the word line. What about line breeding. That is a term used allot in breeding live stock. Many people when asked does Mr. Jones have good Orpingtons they will respond O ya he has a great line of birds. So this is part of chicken talk with breeders maybe more than folks who have been getting their chickens from feed stores. Most improtant thing is when getting a stanard is read the first 75 pages as well as looking at your section such as Rocks, Reds, Javas Orpingtons ect. Dont take this stuff to seriously and cull birds because they dont have this or that. Many never had these color or markings on their feet or tail. Remember most good show quality or Standard breed chickens if scored the old fashion way may only score 94 points and that is good and true to the breed. The ones that score maybe 96 points may end up Grand Champion of the show. There will always be some small fault that you could deduct or cut a half a point or a point here or there on a bird. So don't get to hung up and go to extremes when reading the standard. Always ask before you take the ax to a bird if you are in doubt. Also, give some birds a chance to mature and grow up they may fool you in two months. bob
 
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3riverschick said:
Well it's been a busy couple of days on this board. Seems everything has been discussed to death.Don't know that I have anything to add, except my own opinion and it's not available like a rag for a terrier to chew .
wink.png

That said, my birds should ship today and that's good news. Thanksgiving was a fun time. Turkey , ham and the best apple pie I have ever eaten, bar none. A call to Sara Lee and a 45 minute drive to a regional restaurant supply business, netted me 2 more of these delicious pies from Sara Lee's Chef Pierre food service line. I have to say I have never tasted a better apple pie than Sara Lee's Chef Pierre Hi-Pie frozen uncooked Apple Pie. Not sold in retail stores. Hum, still have 1/2 of one awaiting its fate in the microwave/bread keeper. I think I will go put a slice of it out of its misery.
Well, that's my contribution for now.
Best Success,
Karen
Click to expand...
How do your get one of those Sara Lee Pies?
 
This thread goes fast. Don't pay attention a couple of days and there pages and pages. I didn't see where anyone had answered Pozees question.

Pozees: said:
In regard to strains and lines, I like how Don Schrider put it when explaining it to the Buckeye club (ABPC):
Quote:
Quote:
. . . a strain is a population of birds being bred in more than one location by more than one steward. Each steward may have his own line of the strain, after about three years of making selection decisions, but the whole of the population is still the one strain.
Click to expand...


IMHO, it is important to know the origin of your birds as much as possible (for reasons of crossing, etc.). Also, I am always in favor of knowing more, having more knowledge, etc (why not?). I disagree that it is all simply about making a buck. I know I don't make any money but spend enough each month for a mortgage payment. I also know that is not always possible to get the information about the origin of your birds, but even if the birds are not up to SOP, knowing their origins, you might can know the genetics can still be there.

For instance, I say that I have the McCary Line of Urch Strain Buckeyes X ALBC Strain. I happen to know what lines and strains went into the creation of the ALBC Strain. I also know that Urch has had his Buckeyes since about 1958 which he acquired at that time from Howard Tallman in Florida. I am told the Urch strain can be traced back to the creator of the breed. Some hatcheries have never divulged the origin of their Buckeyes so that knowledge is lost.
Click to expand...
 
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Robert Blosl said:
How do your get one of those Sara Lee Pies?
Click to expand...
It was a gift in the first place. Then I just had to get some more for Thanksgiving. Called Sara Lee and found out they were foodservice only, but Gordon Food Services up in Monroeville, PA carried them. Wow, what a place and open to the public! So, 7.99 for each pie, plus 14.00 gas...15.00 a pie and well worth it!
Ony one slice left, guess Hubby and I will have to toss a coin for it, LOL.
Karen
 
It's 42 F right now and they are outside fiddling around in their new coop/attached run. I opened everything (the ventilation is at full and so are the "chicken doors" to the outside run and the actual coop. They already know how to get out and in, and have chosen to stay outside in the chilly weather and chase each other when they find something interesting on the ground (the only thing I see is grass). Soo, since it's 42 and they're voluntarily open to the elements instead of inside the coop - I think they'll be just fine at night when it's 35 =) Sometimes I have to wonder if keeping chickens out of the cold until they're 6-8 weeks does more harm than good. These ones were living at 60 degrees from week 3 onward and never did they act like they were remotely cold.

Thanks again for the advice and help...looks like they're having the time of their lives out there. BRrrrr.
 
Chris09 said:
3rivers,
I might be thinking of a different Sara Lee apple pie but like I said Walmart, Giant Eagle, and Target has a Sara Lee Apple and the run from 5.99 to 6.99.
http://www.walmart.com/ip/Sara-Lee-Oven-Fresh-Apple-Pie-37-oz/12443162
http://www.target.com/p/sara-lee-oven-fresh-apple-pie-37-oz/-/A-13393521#prodSlot=medium_1_9
http://shop.mywebgrocer.com/shop.as...SEOPD_CA_4795D138-B97E-465B-9428-AF62E970711D

Chris
Click to expand...
Hi Chris,
My 94 yr. old Mom is a Midwest grocer's daughter. We grew up with Sara Lee ( oh Yum!!) , but even I had never seen this particular pie before. Here's a pic. It's deeper than the store pies. The crust is flakier and the slices thicker. I was so surprised by its quality.
http://www.saraleefoodservice.com/Products/Bakery/ProductDetail.aspx?ProductID=654
http://www.foodservicedirect.com/product.cfm/p/153826/Chef-Pierre-Unbaked-Apple-Hi-Pie-10-inch.htm (UPC matches the pie I bought)
Best,
Karen
 
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