Bob Blosl's Heritage Large Fowl Thread

[Outlier]

Google "paul's wyandottes" he's in Florida so his strain would be used to the heat.

Has anyone interacted with Paul's Poultry recently? Their website hasn't been updated in two years, and from what I have read, communication with them hasn't been great. I am just wondering if he is still operating. I have a friend who is a good breeder in the market for some good partridge wyandottes, and he loves the pics on the Paul's Poultry website. I will take no response as no. lol

 

[Robert Blosl]

Well it was suggested- and someone then picked up that I was getting Chanteclers, but I am not. Which I will answer why not, since Bob questioned what makes people pick certain breeds over others.

I wanted to love Chanteclers- they were one of the first that I researched. From what I've read- the whites are the only ones that can legitimately be considered as having originated from the original breeding/intent, and frankly I just don't want white chickens. The only bird that I have ever lost to an (aerial) predator has been a white bird. And we have impressive (aerial) predators to contend with. When I look at a white chicken I think "commercial". Now that may seem absurd and silly- but I can't say that I am immune to aesthetics when I gaze upon my chickens- and I just don't enjoy whites. (Although I will certainly make an exception for Yellow House Farm's identifying photo- that round breast, and red comb sitting in the snow always catches my eye and makes me smile.)

I am interested in the Standard/Heritage Breeds in the same way, and for many of the same reasons that I grow heirloom vegetables. I have an interest in breeding to the SOP- delving into my chicken hobby in a more scientific/intellectual way. Frankly I never really expected that I would be so interested and enamored with chickens on the level that I have become since first acquiring my motley crew of hatchery birds. And I see saving the old strains as crucial- just as saving endangered wildlife is crucial. Our world has taken a scary turn towards throwing aside our most precious resources- I'd like to do my part to put up a good fight against that.

I live in Alaska, and showing isn't really an option for me. Which is too bad- because I can see that poultry shows would be an invaluable resource for meeting some "old pros" and really learning valuable information. I wish that I could have a hands on mentor, but I will do the best with the resources that I do have.

Initially I put some feelers out for Buckeyes- but I hit a wall in terms of breeders not willing to sell eggs- or having a 25 chick minimum. Reading that they are not the best in confinement had me concerned- because being an amazing forager is something I'm looking for- but my reality is that chickens have to be confined during the brutal cold snaps- and they need to get along with that.

I have decided upon the Good Shepard Barred Rocks because they are stunning- which initially caught my eye, since I always believed Barred Rocks to be quite boring and drab. But also because they look tasty! The photos I have seen on the Good Shepherd website/Facebook page look like the kind of carcass I want to have after I go through the sadness and work of processing my birds. But I want some eggs too- at $5 a dozen, selling extras helps offset the cost of feed. From reading what folks have written about their GSBRs on this forum- it seems as though they are effective foragers, which I want. Winters are long and feed is expensive up here- I want birds that are going to make full use of the time that they have to grab the good stuff, while its available. A video interview I saw with Mr. Reese had him describing his Barred Rocks as hardy and running around in -15 degrees. Inflated advertising? I'm willing to take his word on it- and give them a try myself. So fingers crossed- I never got a response from Good Shepherd, but Jwhip has put me on his list for 2 dozen eggs. He's clearly an amazing breeder and it sounds like he's a good wrapper/shipper of eggs- which is important for the long journey. My incubator is waiting!

I also just sent a check off to Texas- and am dancing in my seat waiting on my 10 RCRIR chicks. I guess I am a sucker for the old standards- the barnyard classics. If they worked on the homesteads of our old family farms- then surely they will work on my little homestead. The rose combs will be practical- but for some reason I find the RCRIRs much more appealing- they look sleek and impressive in a way that the SC don't. And they need more love as far as numbers go. Also my hatchery stock rcrir hen brooded her first time and raised 9 chicks, after sitting on a foolishly large nest of everyone's eggs (It was both of our first times!) - she's a fiesty little thing who teaches the cockerels how to treat a lady- so i have a soft spot- although I know not to expect that same personality in a Standard Bred. Also, I read that they are rich and tasty- and perfect for stews- and eggs (see above). Cast iron dutch oven slow cooking on the woodstove=happy Alaskan Winter.

Hope I haven't bored you all.

Enjoyed your post. As a boy I always wanted to go to Alaska. Heck as a kid I joined the Air Force and put down England, Germany and Alaska for over seas tours. They sent me to the first two and I figured they would send me to the last one.

The barred rocks are tastey as they are breed that way by Frank. The Rose Comb Reds will handle your cold weather perfectly.

Glad you enjoy the old breeds as more people are making the change and see the benifits of the nice old breeds and thier beauty.

 

[Yellow House Farm]

Cochins also come in that color but I'm not sure if they are HF?

Yup, Cochins are a foundational heritage breed. Indeed, partridge as a variety color enters into our poultry tradition via Cochins.

 

[sgribble]

Has anyone interacted with Paul's Poultry recently? Their website hasn't been updated in two years, and from what I have read, communication with them hasn't been great. I am just wondering if he is still operating. I have a friend who is a good breeder in the market for some good partridge wyandottes, and he loves the pics on the Paul's Poultry website. I will take no response as no. lol

Everything that I have heard they are no longer in business....

 

[RhodeRunner]

Everything that I have heard they are no longer in business....

X2 I sent them an email a few months ago. I never heard back.

 

[Lacy Blues]

Well it was suggested- and someone then picked up that I was getting Chanteclers, but I am not. Which I will answer why not, since Bob questioned what makes people pick certain breeds over others.

I wanted to love Chanteclers- they were one of the first that I researched. From what I've read- the whites are the only ones that can legitimately be considered as having originated from the original breeding/intent, and frankly I just don't want white chickens. The only bird that I have ever lost to an (aerial) predator has been a white bird. And we have impressive (aerial) predators to contend with. When I look at a white chicken I think "commercial". Now that may seem absurd and silly- but I can't say that I am immune to aesthetics when I gaze upon my chickens- and I just don't enjoy whites. (Although I will certainly make an exception for Yellow House Farm's identifying photo- that round breast, and red comb sitting in the snow always catches my eye and makes me smile.)

I am interested in the Standard/Heritage Breeds in the same way, and for many of the same reasons that I grow heirloom vegetables. I have an interest in breeding to the SOP- delving into my chicken hobby in a more scientific/intellectual way. Frankly I never really expected that I would be so interested and enamored with chickens on the level that I have become since first acquiring my motley crew of hatchery birds. And I see saving the old strains as crucial- just as saving endangered wildlife is crucial. Our world has taken a scary turn towards throwing aside our most precious resources- I'd like to do my part to put up a good fight against that.

I live in Alaska, and showing isn't really an option for me. Which is too bad- because I can see that poultry shows would be an invaluable resource for meeting some "old pros" and really learning valuable information. I wish that I could have a hands on mentor, but I will do the best with the resources that I do have.

Initially I put some feelers out for Buckeyes- but I hit a wall in terms of breeders not willing to sell eggs- or having a 25 chick minimum. Reading that they are not the best in confinement had me concerned- because being an amazing forager is something I'm looking for- but my reality is that chickens have to be confined during the brutal cold snaps- and they need to get along with that.

I have decided upon the Good Shepard Barred Rocks because they are stunning- which initially caught my eye, since I always believed Barred Rocks to be quite boring and drab. But also because they look tasty! The photos I have seen on the Good Shepherd website/Facebook page look like the kind of carcass I want to have after I go through the sadness and work of processing my birds. But I want some eggs too- at $5 a dozen, selling extras helps offset the cost of feed. From reading what folks have written about their GSBRs on this forum- it seems as though they are effective foragers, which I want. Winters are long and feed is expensive up here- I want birds that are going to make full use of the time that they have to grab the good stuff, while its available. A video interview I saw with Mr. Reese had him describing his Barred Rocks as hardy and running around in -15 degrees. Inflated advertising? I'm willing to take his word on it- and give them a try myself. So fingers crossed- I never got a response from Good Shepherd, but Jwhip has put me on his list for 2 dozen eggs. He's clearly an amazing breeder and it sounds like he's a good wrapper/shipper of eggs- which is important for the long journey. My incubator is waiting!

I also just sent a check off to Texas- and am dancing in my seat waiting on my 10 RCRIR chicks. I guess I am a sucker for the old standards- the barnyard classics. If they worked on the homesteads of our old family farms- then surely they will work on my little homestead. The rose combs will be practical- but for some reason I find the RCRIRs much more appealing- they look sleek and impressive in a way that the SC don't. And they need more love as far as numbers go. Also my hatchery stock rcrir hen brooded her first time and raised 9 chicks, after sitting on a foolishly large nest of everyone's eggs (It was both of our first times!) - she's a fiesty little thing who teaches the cockerels how to treat a lady- so i have a soft spot- although I know not to expect that same personality in a Standard Bred. Also, I read that they are rich and tasty- and perfect for stews- and eggs (see above). Cast iron dutch oven slow cooking on the woodstove=happy Alaskan Winter.

Hope I haven't bored you all.

Bored us? Not in the least!

I wanted to inform you, in case you didn't know, about fermenting feed (which really stretches your dollar) and growing fodder in the winter months since there won't be any green for your birds to forage.

Now, I need to go get the thread links... be right back.



ETA: https://www.backyardchickens.com/t/644300/fermenting-feed-for-meat-birds/4740#post_10597313
https://www.backyardchickens.com/t/713334/growing-fodder-for-chickens/1560#post_10598591

 

[cluck-cluck]

Yup, Cochins are a foundational heritage breed. Indeed, partridge as a variety color enters into our poultry tradition via Cochins.

I'm always learning new things! Thanks for that tidbit!

Everything that I have heard they are no longer in business....

That's really sad, I've been to their website many times, their birds are stunning!

Bored us? Not in the least!

I wanted to inform you, in case you didn't know, about fermenting feed (which really stretches your dollar) and growing fodder in the winter months since there won't be any green for your birds to forage.

Now, I need to go get the thread links... be right back.



ETA: https://www.backyardchickens.com/t/644300/fermenting-feed-for-meat-birds/4740#post_10597313
https://www.backyardchickens.com/t/713334/growing-fodder-for-chickens/1560#post_10598591

x2 on fermenting. I think I can conservatively say that my birds are eating 1/3 less now. Perhaps there is less loss? I don't know, but it's saving me money!

 

[3riverschick]

Oh wow, partridge Wyandottes are just the most beautiful birds! But they're very fluffy also, I'm not sure how much heat they can take. But SD is right on the water, no mountains, etc... it doesn't get that hot there does it? I mean, isn't the high around 95 tops in the summer? (here we get to 110) Cochins also come in that color but I'm not sure if they are HF?

Though I found one site that listed the Wyandotte as a heat tolerant breed, so I might be judging them on their fluffy feathers inappropriately??

===================================
San Diego County, My 'ol stompin' ground. It depends on how far you live from the ocean.
Up to the first mile inland is the sea strip. Gets morning fog and real coastal weather. From 2 miles up thru 4 miles and up to 5 miles inland is the green strip. It pretty much stays in the middle 70's all year round. Everything grows here. With irrigation where needed. From 5 miles inland and up, the weather is 1 degree warmer year round for every mile one travels inland. Escondido, Calif. is 15 miles inland. So it is 10 degrees warmer during the year than Vista which is 3 or 4 miles from the ocean.
Best,
Karen

 

[thedragonlady]

===================================
San Diego County, My 'ol stompin' ground. It depends on how far you live from the ocean.
Up to the first mile inland is the sea strip. Gets morning fog and real coastal weather. From 2 miles up thru 4 miles and up to 5 miles inland is the green strip. It pretty much stays in the middle 70's all year round. Everything grows here. With irrigation where needed. From 5 miles inland and up, the weather is 1 degree warmer year round for every mile one travels inland. Escondido, Calif. is 15 miles inland. So it is 10 degrees warmer during the year than Vista which is 3 or 4 miles from the ocean.
Best,
Karen

Heat charts are great, but I raised very nice, competitive Silver Laced Wyandottes in Georgia, where the heat was very humid in the summer with sometimes weeks over 100 degrees , with winters down to 10 degrees.Never lost a bird to heat , or cold.

 

[3riverschick]

===================================
San Diego County, My 'ol stompin' ground. It depends on how far you live from the ocean.
Up to the first mile inland is the sea strip. Gets morning fog and real coastal weather. From 2 miles up thru 4 miles and up to 5 miles inland is the green strip. It pretty much stays in the middle 70's all year round. Everything grows here. With irrigation where needed. From 5 miles inland and up, the weather is 1 degree warmer year round for every mile one travels inland. Escondido, Calif. is 15 miles inland. So it is 10 degrees warmer during the year than Vista which is 3 or 4 miles from the ocean.
Best,
Karen

Dragonlady:

Heat charts are great, but I raised very nice, competitive Silver Laced Wyandottes in Georgia, where the heat was very humid in the summer with sometimes weeks over 100 degrees , with winters down to 10 degrees.Never lost a bird to heat , or cold.
=========
I don't know the significance of this with poultry , However, in the green strip, the average daily humidity is about 3.67 %.
Best,
Karen