Bob Blosl's Heritage Large Fowl Thread

[thedragonlady]

Thank you Vickie! I have bags of this non-fat dried milk and looking for a way to use it. Do you have ratios for this recipe?
One cup to how many cups reconstituted NFDM? Can I take the yogurt and RC-NFDM and add it to a yogurt maker, using
regular directions for making yogurt? Can I use the yogurt maker to make regular yogurt, then take a cup of it and add
RC-NFDM, put it back in a clean maker and make sour milk for the birds using yogurt maker instructions?
Any particular kind/how much of fat? Thanks so much for your help!
Best,
Karen

1 cup to 2 gallons of milk. In this heat you won't need a yogurt maker. With pups I used to add butter to NFDM. You can use unsalted butter,or corn oil, cod liver oil, beef drippings, rendered chicken fat. With butter, beef drippings, chicken fat,and cod liver oil you get the animal fat in.Mix in the oil just before feeding...about 1/4 cup per Gallon. Watch and see which one they like best ! Little cannibals !

 

[AletaG]

You are right as usual Bob. There are plenty of good breeders left in the PNW. They just don't go online.
There are plenty of shows in CA with 1500 or more birds. The Pacific Poultry Breeders (Stockton, CA) has 3-4000 bird shows the last weekend of January.. For some reason folks think all the action in poultry is online...not so!

Walt

Walt, I KNOW this isn't where all the action is, but I cain't go to the dance, my pockets are to let, there are holes in my shoes, I just had the first haircut I've had in a year... <insert soundtrack, and you have a movie, but it's actually my life, 'k?> But some of YOU guys can go... and can afford to join the APA and the this and the that and subscribe to everything. I've got 3 coops that about backrupted us, an e-copy of the Standard and everything I can scrape off this site. So can we pick you all's brains, or not, eh?

no cracking the egg is fine .... then you put the egg into a frying pan and whala no waisted egg. It sounds to me as if you are waiting / looking for the time the previous roosters sperm has been cleared and NOT looking to hatch more from the previous rooster.

EggsActly, my friend! 10points! Yay!

Thank you Vickie! I have bags of this non-fat dried milk and looking for a way to use it. Do you have ratios for this recipe?
One cup to how many cups reconstituted NFDM? Can I take the yogurt and RC-NFDM and add it to a yogurt maker, using
regular directions for making yogurt? Can I use the yogurt maker to make regular yogurt, then take a cup of it and add
RC-NFDM, put it back in a clean maker and make sour milk for the birds using yogurt maker instructions?
Any particular kind/how much of fat? Thanks so much for your help!
Best,
Karen

X2 on that last one. I'd rather have a milk cow, but not gonna happen on my .25acre lot heehee! Okay, off to pick up munchkins.

 

[BGMatt]

Walt, I KNOW this isn't where all the action is, but I cain't go to the dance, my pockets are to let, there are holes in my shoes, I just had the first haircut I've had in a year... But some of YOU guys can go... and can afford to join the APA and the this and the that and subscribe to everything. I've got 3 coops that about backrupted us, an e-copy of the Standard and everything I can scrape off this site. So can we pick you all's brains, or not, eh?

All the shows are within 200 miles so very cheap and easy travel, make it a vacation, car pool, surely there's someone relatively close to you that's interested in chickens? Heck chat up one of the "breeders" showing at your fair. Maybe they'd like to go play with the big boys and you can ride along. Some of my fondest memories in this crazy hobby are the carpool road trips with a bunch of other feather brains. Too many forget the social aspect because they think they can find or be given all the answers online. It's just not the case. Never has been. Never will be.

 

[Texasmja]

Hello Karen,

I have a home dairy. I make clabbered/sour milk for my chickens daily from fresh RAW whole milk. Pasteurized and homogenized milk does not sour properly, but putrifies or rots due to the lack of beneficial bacteria that fresh raw milk has.

What I do is milk the goats and leave it out for 24-48 hours until solids begin to appear that's how to separate the curds from the whey.

I usually feed both unless I want to use the whey for any particular recipe. My flock loves it, are healthy and their feathers glisten in the sun.

Karen,

Goats milk is much easier to digest than cows milk. I feed fresh raw goats milk to my chickens everyday over the top of their fermented feed when I scoop it out into large feed bowls. I have been feeding it to all of my stock that I am growing out. They LOVE it and they look awesome.

 

[AletaG]

New topic... is there a heritage 'meat bird', like http://www.sandgpoultry.com/heritagewhite.html says they have? 9 wks to harvest, or less, or is that a newfangled thing? I mean, we might end up with plenty just from culling and whatnot, but it would be good to know.

The other topic... The big shows I was directed to previously are all far more than 200 miles, and that would still an be overnighter. Maybe when I was in my 20's if I'd had little kids then, it would be a lark. I don't drive with no sleep these days. You better believe I will harass anyone I can at the little shows I CAN go to. Will let ya'll know what I find out and who I connect with. And, NO I STILL don't expect to know all I can know while sitting on my tuckus. But, considering we started in May, now have 6 hens that lay, a bunch still too young, a few roosters on their way, a prototype plucker started, mealie worm bin started, a black soldier fly larva bin halfway done, a pretty good handle on fermenting feed for evening snack time, a solid local NPIP Icelandic breeder to work with (newer, but darn professional about the whole thing), and a connection made for my first 2 true HRIR cockerels locally, and a lovely TX man who will send me my first HRIR pullets come Fall weather, *I'd* say I accomplished a heck of a lot online! Oh, and the lady who's incubating my first experimental chicks, due next week... another BYC connection. Haven't gotten ANYWHERE with the hobbyists locally. So far they're weird hippie chickies. Def could care less about heritage breeds.
Hugs anyway, you BGMatt dude, you!! And hope to see you somewhere, sometime, when I can.
-Aleta G.
Going to put dishes away and make dinner now.

 

[Wisher1000]

Quote: Ah! There's a name I haven't heard! I'm on it! Thank you!!!

 

[Fred's Hens]

New topic... is there a heritage 'meat bird', like http://www.sandgpoultry.com/heritagewhite.html says they have? 9 wks to harvest, or less, or is that a newfangled thing? I mean, we might end up with plenty just from culling and whatnot, but it would be good to know.

The word "heritage" gets abused and used in marketing. Of course those birds you linked to are fast growing hybrids. This thread uses the term heritage more in the sense of purebred, bred to the Standard birds. That is a fair use of the word heritage as it is basically the way it is used by the ABLC and the intent of the study of heritage flock certification by the APA.

Here's the ALBC site's definition. http://www.albc-usa.org/heritagechicken/definition.html

Obviously, those hybrids you asked about are nothing that meets anyone's definition of the term.

 

[Yard full o' rocks]

Ah! There's a name I haven't heard! I'm on it! Thank you!!!

I sent some Col Rock eggs to Sam for a "Texas newbie" a few months back.....super nice guy, he hatched them and was giving them to a young person to get started with

If you need his contact info send me a PM and I'll get it to you

 

[3riverschick]

Hi,
I read this on a poultry breeders website. "The breast meat on a long keel is in natural proportion to the leg meat."
Is this important? I have never read this before. Why? Does it apply to dual purpose; egg, meat chickens or all of them.
Thanks,
Karen

 

[AletaG]

The word "heritage" gets abused and used in marketing. Of course those birds you linked to are fast growing hybrids. This thread uses the term heritage more in the sense of purebred, bred to the Standard birds. That is a fair use of the word heritage as it is basically the way it is used by the ABLC and the intent of the study of heritage flock certification by the APA.

Here's the ALBC site's definition. http://www.albc-usa.org/heritagechicken/definition.html

Obviously, those hybrids you asked about are nothing that meets anyone's definition of the term.

Of COURSE!!!!!! But it got me to wondering, which of the heritage breeds (IF ANY) might be the closest thing to a non-dual purpose fowl. <singing> Meat, meat, meat, meat! Meat, meat, meat, meat! Ladidida! MEAT! Oh, and "obviously" while I love facts and figures and data and that you take the time to answer

, could you perhaps say which of our lovely needing to be preserved heritage fowl has the most meat, the fastest, everything else being equal (the feed, the time of year, the LOVE!) Just because I'm curious, man. And, if there IS such a thing, maybe I should hunt up the thread where I found this link, and correct the poor misguided dearies there, ja? Ja vo! <puts spectacles back on> now, where, where did I find that dratted link to begin with...