Maybe that is what I am dong wrong. I am not breeding by intuition.
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Some ways do not work for anyone. It just ends up a bunch of jibber jabber. The internet can create an alternate reality. We can be whoever we want to be on here. Doesn't make it true.I would just like to say that this goes to show that every one has their own ways to breed their birds. What works for one person does not necessarily work for the next. Plus everyone has different goals in mind.
Find yourself a nice southern grandmother and ask her to fry you some chicken livers. Besides, if you are going to have pâté it needs to be foie gras. If you're using something like chicken it just won't do it for you.Ummm not so sure that I'm with you guys on the whole liver thing. I had Pâté before and that's a French liver paste. Wasn't horrible but definitely not something I wanted more of.
I'd have to agree here. Though, the longer you wait the better. I tried some at one month and a few of the chicks just didn't thrive well. Waited 3 weeks to set more and the difference was UNBELIEVABLE. These eggs are less than a month apart, yet the chicks came out much more alert and energetic. The chick size was larger as well. Better heads, better mobility, better activity.Personally I wait a month after a hens first egg. To allow time for the egg to reach a good setting size for the breed.
I would just like to say that this goes to show that every one has their own ways to breed their birds. What works for one person does not necessarily work for the next. Plus everyone has different goals in mind.
Indeed one of the best things you can do is really know your breed so much so that you know everything inside and out....Maybe I am wrong, maybe there is a better way...however...it seems to me the best way to know how to cull a breed is to understand the breed itself.
It seems to me I can know all the tips and tricks of culling and measuring excellence. But if I do not understand the nuances of the breed, how will
I know how to correctly apply them? To that end, I recently started reading this great treatise on the Sussex breed by Mr. Platt, arguably the
finest US Sussex breeder of the 19 teens and forward. It's really good and explains why certain parts of the anatomy are esp. right , just for the Sussex
To put this in perspective:
The english Sussex Poultry Club was formed circa 1906.
William White Broomhead wrote his superb essay on the Light Sussex in 1912. ( http://tinyurl.com/k6u24y5 )
S. C. Sharpe wrote his classic Sussex book in 1920 ( https://archive.org/details/cu31924003091398 )
Leo Outram wrote his classic tome on the entire breed in 1925. 1930's 2nd edition here: http://tinyurl.com/kbq86wt
Index of Sussex articles by Frank Platt in Reliable Poultry Journal Vol XXIII No 1 , March 1916 - February 1917
http://tinyurl.com/kootsrc
What History tells Us About the Ancient and Modern Sussex Page 362
Sussex Breed Type or the Characteristics of Typical Sussex Page 479
Valuable suggestions About Breeding Sussex
The Speckled Part I Page 866
The Red Part II Page 968
The Light Sussex Part III 1074
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Tell me about it.... Humm maybe people would have more common sense then?Intuitive breeding....That's interesting. Perhaps someone should explain that to good folks at Planned Parenthood.