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[klugshorses]

Alright I felt, and I am pretty sure I feel an egg, but it does not seem to be anywhere near coming out, seems to be where it would have formed in the first place, when looking at chicken anatomy pics. The last chicken I had do this Icould see the egg, and feel it when I palpated around the outside of her vet, this one seems to be up by her side more, right below where her leg connects to her body. How long can she be egg bound? She shows every sign of being a very sick chicken, feathers fluffed, doesn't want to move, etc. I feel so helpless since it is not near the vent, what can I do to get it moving?

 

[chickencoop31320]

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I had this happen with a lil Silkie a while back, never did figure out what was wrong with her. Tried treating her with warm bath, olive oil, yogurt and a quiet place in the house with a friend for company. She had a lot of green poos and a hard abdomen too. I don't know if she had an egg or a blockage. I wanted to cut open her up to check, but she died on Christmas and I didn't have the heart to do it.
I hope you figure out what it is and she has a better outcome than we did.

 

[saddina]

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lol yeah... 22lbs. What'll it be dear, irish breakfast, truffle caramel, french hazelnut, cinnamon pecan.... (the market was clearing out thier "winter" blends at $2/lb for whole beans, instead of the usual $8). It's 4AM in Cali.

 

[chickencoop31320]

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lol yeah... 22lbs. What'll it be dear, irish breakfast, truffle caramel, french hazelnut, cinnamon pecan.... (the market was clearing out thier "winter" blends at $2/lb for whole beans, instead of the usual $8). It's 4AM in Cali.

LMBO How about some folgers or maxwell house?????
I don't drink that froo-froo stuff... I drink coffee with a splash of milk... not into making it taste like cookies or nuts

Only time I can feel good about the corruption of coffee is if it is the odd cappuccino or a java chiller at sonic.
Maybe I'm not a gourmet?

You sure scored a good deal on it though

 

[saddina]

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lol yeah... 22lbs. What'll it be dear, irish breakfast, truffle caramel, french hazelnut, cinnamon pecan.... (the market was clearing out thier "winter" blends at $2/lb for whole beans, instead of the usual $8). It's 4AM in Cali.

LMBO How about some folgers or maxwell house?????
I don't drink that froo-froo stuff... I drink coffee with a splash of milk... not into making it taste like cookies or nuts

Only time I can feel good about the corruption of coffee is if it is the odd cappuccino or a java chiller at sonic.
Maybe I'm not a gourmet?

You sure scored a good deal on it though

Irish breakfast then (it's a darker coffee), but mine's a cappichino machine, so I can froo froo you up a latte or a chino if you'd like. I had a glass of red wine last night, and now that the haze wore off, I'm up.

 

[chickencoop31320]

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A single glass of wine gives you a haze?

You wouldn't make much of a pirate

I can't drink wine much any more... Rum isn't great for me, but it doesn't make my blood sugar go all loopy.

 

[saddina]

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A single glass of wine gives you a haze?

You wouldn't make much of a pirate

I can't drink wine much any more... Rum isn't great for me, but it doesn't make my blood sugar go all loopy.

It does. 4oz of blackberry merlot (this one was really jam-my on the fruit though). I lost a kidney in an accident years ago, so I've not been much of a drinker, a sip here and there is all i can manage (I use a cordril glass instead of a wine or beer glass, so i can count ounces).

A pirate I am not....

 

[chickencoop31320]

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.... I ate 4 ding-dongs last night. Between wine and processed foods i had some really trippy dreams.

That's probably what made you have a haze this morning.

That's A LOT of sugar before bed

 

[saddina]

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thanks and just regular old 2% for me

Sure. Coffee's pretty much the last thing in this house that uses white sugar, just not quite right without it.

 

[chickencoop31320]

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thanks and just regular old 2% for me

Sure. Coffee's pretty much the last thing in this house that uses white sugar, just not quite right without it.

See... I dont even sweeten mine... not much of a gourmet, am I?