- Thread starter
- #11
Sonflowerjoela
Chirping
Thank you! Great idea!We go with the up-cycled dog bowls. Grit in one, Oyster in the other.
View attachment 3347082
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Thank you! Great idea!We go with the up-cycled dog bowls. Grit in one, Oyster in the other.
View attachment 3347082
I have them in a pen. I can’t let them free range. Too many predators!All you need to do is mix both up with your feed and scatter it around your coop or yard if their free rangers
Thank you! I noticed in bottom container there are egg shells. When I had chickens before I lived down the road from two wonderful Mennonite ladies who told me to bake the eggshells and grind them up into small pieces and throw them back in the yard.Found the photo of my calcium feeders:
![]()
![]()
Yep. But "grinding" can be just smooshing them up somewhat.Thank you! I noticed in bottom container there are egg shells. When I had chickens before I lived down the road from two wonderful Mennonite ladies who told me to bake the eggshells and grind them up into small pieces and throw them back in the yard.
Thank you! I noticed in bottom container there are egg shells. When I had chickens before I lived down the road from two wonderful Mennonite ladies who told me to bake the eggshells and grind them up into small pieces and throw them back in the yard.
That is good to know, I haven't done this in so long I don't remember what temp and how long to bake the egg shells.Yes, they have oystershell all the time and eggshells periodically when I've collected enough.
I don't bother baking them anymore, I just let them dry and bust them up with the potato masher.![]()
That is good to know, I haven't done this in so long I don't remember what temp and how long to bake the egg shells.![]()
I don't think it matters. I put them in whenever I bake anything. They seem to dry out and any bits of membrane or white will toast at anything above 170F (76C) no matter how long they are in there. To be fair, I don't bake much that needs very short times at low temps. They might at lower temps but my oven doesn't go lower. I don't know if it matters but at 170F, they were in for many hours as I was making jerky.That is good to know, I haven't done this in so long I don't remember what temp and how long to bake the egg shells.![]()
Thank you for the info. I think the smell is why Mennonite ladies baked themI don't think it matters. I put them in whenever I bake anything. They seem to dry out and any bits of membrane or white will toast at anything above 170F (76C) no matter how long they are in there. To be fair, I don't bake much that needs very short times at low temps. They might at lower temps but my oven doesn't go lower. I don't know if it matters but at 170F, they were in for many hours as I was making jerky.
Many people don't bake them at all. I do because they don't stick or smell afterwards.
Side note: I like the silicone baking sheets on top of cookie sheets. The egg shells or bit of egg don't stick to that.