California - Northern

[tgooberbutt]

Where is the best place to get Valvazen?

I think I missed the beginning of this thread of (deworming?) somewhere. I actually first joined up with BYC because I was figuring out how to deworm my chickens. I started a thread at:

https://www.backyardchickens.com/t/732910/deworming-experience-from-start-to-finish

On a BYC member's recommendation, I went to Jeffers.com and ordered my Valbazen there. I also picked up syringes, Safe Guard, and another wormer from there. I ordered the Ivermectin (pour on for cattle) off of Amazon....but it turns out Ivermectin has lost its efficacy as a wormer a long time ago. I just treated my chickens with three courses of Valbazen @ 30mg/kg of body weight, with a the final dosage combined with 10mg/kg of Praziquntel. I also ordered the Praziquntel off of Amazon - I looked under fish medication....

Depending on the type of worms your chicken has, you may(not) have many medication options. Two of my chickens clearly had tapeworms - which only Valbazen, Praziquntel, and Niclosamide will kill. Valbazen is broad-spectrum, and will kill all chicken worms though.

 

[Hangtown Farms]

so today I set some posts. Last night it got to 20 degrees at the new place. It also snowed again. Not much but was super fluffy like the rockies get.
My post holes where full of water and frozen darn near solid. I got my 4 corner posts up . ( Between loads of stuff and a few dump runs ( Thanks to the nice lady leaving me all her junk))
Anyways tomorrow more runs. I hope to dig the rest of the holes and set the rest of the posts. Then put the gate up.
Next week I want to put the no climb up and start working on the run next to it.
Then I can bring the chickens over and start working on the big fence that will go around the breeder coops/runs.
The gardens and the spot I will put the layer flock.

 

[Hangtown Farms]

Multiquote is not working for me this morning.

Debi, lovely egg!

Ron, my Dorkings are laying sporadically. I think some may be hiding eggs already.

Laura, could you mix the Corid with water and then mix it with yogurt?
In case you don't know, there is a chicken "doctor" online for consultations. He does charge a fee, but has a good reputation. http://www.askthechickendoctor.com/news/45-frontpage/48-consultations-with-doc.html

Speaking of him, I ordered Valbazen from him. It came with detailed directions on how to dose the chickens- in metrics according to weight. I'm totally math challenged plus can't find an accurate way of weighing my birds. I read that there is a narrow margin for overdose with Valbazen, so I'm concerned. Kelly, do you simply use a general size dose with all your birds?

I have heard that many of the old timer master breeders do not use email and do not like selling hatching eggs. That might be why they don't use much care in packaging. They prefer to sell started birds or chicks. And even show quality birds will only produce a small percentage of offspring that are close enough to Standard to be breeders.

Cooper, I see a breeder of black Penes in the new SPPA breeder's directory.

will have to check it out.
Do you know who they are and where they are at? Can not seem to find them.

 

[OR4-hmom]

Hi COOPER12,

Great pictures of the new place. I don't remember if you were going to cover the runs or not now. I only ask because they appear to be on a slope, at my parents the critters seek out the up-slope and that is where they get over.

 

[Hangtown Farms]

Hi COOPER12,

Great pictures of the new place. I don't remember if you were going to cover the runs or not now. I only ask because they appear to be on a slope, at my parents the critters seek out the up-slope and that is where they get over.

It has a very minor slope but not much. I do plan on covering them though to keep the hawks out. The layer flock I will not because they will be cruising around in half the garden one year and the other half the next.

 

[Hangtown Farms]

ok I have 4 crele eggs I need to put in the bator tomorrow or have someone test hatch. I would need more eggs IMO to fire the bator up. Hmmm what to do.

 

[Papa Brooder]

Hey there, been working on new coops the last two days. Finally finished my layer coop, another coop for my brahmas from Cheryl!, one for my MF leghorns, and then a bantam coop i picked up for free that needed some remodeling. Thread has been busy!

So, my wife cooked some of the chickens that I had butchered at New American Poultry? and it was a bit odd inside. I took some pics so they are a bit much if you aren't interested in looking into cooked chickens being torn apart. Wondering if this is normal to have so much "blood"?








The pictures don't really do it justice, but there is this very bright red, almost gelatinous substance almost like there was blood all over the place still? Has anyone ever seen that when cooking a chicken? Is it possible they didn't let them drain long enough? It was a bit unnerving and we hadn't seen anything like that before with any of our other processed chickens.

Any thoughts?

 

[WildflowerJLH]

Thank you! Where is everyone from? Anyone from far nor cal?

I am out near Shingletown

Welcome to the thread!

 

[debs_flock]

ok I have 4 crele eggs I need to put in the bator tomorrow or have someone test hatch. I would need more eggs IMO to fire the bator up. Hmmm what to do.

Jason,

I can add them in for you, I still have lots of room. I haven't even checked the other three yet. Let me know and we'll make a hand off,

Deb

 

[Chickengirl1304]

Hey there, been working on new coops the last two days. Finally finished my layer coop, another coop for my brahmas from Cheryl!, one for my MF leghorns, and then a bantam coop i picked up for free that needed some remodeling. Thread has been busy! So, my wife cooked some of the chickens that I had butchered at New American Poultry? and it was a bit odd inside. I took some pics so they are a bit much if you aren't interested in looking into cooked chickens being torn apart. Wondering if this is normal to have so much "blood"?

Spoiler: Warning: Spoiler!

I had this happen also when we did our Roos this summer. We didn't let them bleed upsidown and left them horizontal and the blood coagulates so fast it didnt all run out. We did some more this fall and held them upsidown until it stopped and the result was much better. Even while cleaning.

The pictures don't really do it justice, but there is this very bright red, almost gelatinous substance almost like there was blood all over the place still? Has anyone ever seen that when cooking a chicken? Is it possible they didn't let them drain long enough? It was a bit unnerving and we hadn't seen anything like that before with any of our other processed chickens. Any thoughts?