This is my first post so be patient with me. I have a few questions: 1. I heard you can use lime for the smell. I saw this at a persons house. They just spread it over the ground and covered it with straw. Any opinions on this? 2. I have some cornish rocks ready for butchering. I was wondering a few things: a. Live weight verses dressed weight. Does anyone know an approximate % to deduct from a live weight chicken before it is butchered so get an idea of the dressed weight? b. I live in Southeast part of WI. Any idea of what to charge for: cornish rock meat chickens? For brown eggs from my egg layers?