"Louisiana "La-yers" Peeps"
- Thread starter Sassymygirl
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Is that Miley Cyrus?
Love it!
Can't be Miley, too much clothing and no foam finger. Btw, she was on the Today show the other day singing Wrecking Ball and it was a good song. What a shame she isn't known for the song. Hey, Miley, not all publicity is good publicity.
I seem to remember someone asking how a bunnies bathroom habits are handled indoors. We kept our bunny indoors for a year after we got him. We prepared a "potty box" for him. I sprinkled a thin layer of shredded paper on the bottom of the litter pan and topped with a pelleted litter. I think its made of recycled paper. I did the paper(out of my paper shredder) on the bottom because when the pan is dumped out the paper comes out more cleanly than the litter, which would leave litter in the corners.
Harvey pretty much trained himself. When we let him out to run the house we just limited him time. We learned about how long he could go between potty breaks. When we put him back up he would go get in his potty box and GO.
They make corner litter pans that are kind of higher in the corner to help prevent accidents.
Harvey pretty much trained himself. When we let him out to run the house we just limited him time. We learned about how long he could go between potty breaks. When we put him back up he would go get in his potty box and GO.
They make corner litter pans that are kind of higher in the corner to help prevent accidents.
This is the recipe out of my Ball complete book of preserving. It was super easy and can be done in a water bath canner.
FRUITY BANANA CHUTNEY
1 1/2 cups of cider vinegar
1 cup chopped cored peeled apple
1 1/2 cups mashed banana
1 cup chopped pitted dates
1 cup chopped pitted prunes
1 cup chopped onions
1/2 cup chopped dried apricots
1/2 cup mixed candied peel
3 cloves garlic, chopped
1 1/2 cups lightly packed dark brown sugar
1/2 cup water
1 1/2 teaspoon coriander
1 tsp cayenne pepper
1 tsp ground allspice
1 tsp ground turmeric
1 tsp grated gingerroot
1. In a large stainless steel saucepan, combine vinegar and apple. Add bananas, dates, prunes, onions, apricots, candied peel and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 15minutes. Add brown sugar, water, coriander, cayenne, allspice, turmeric and gingerroot, stirring to dissolve sugar. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
2. Meanwhile, prepare canner, jars and lids.
3. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center lid on the jar. Screw Band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Notes. I got 8 (8oz) jars. I traded out the candied peel for my pepper onion mixture. I omitted the cayenne and used ground habanero instead. I traded out 1 cup of the dried fruit for 1 cup of the pepper onion mixture. I reduced brown sugar to 1 cup and used light brown. I didn't have coriander so I used curry powder. Its mostly coriander anyway.
My plan is to get 100 broilers. A couple guys that have pluckers have told me that I can borrow their pluckers, so I want to having a plucking weekend when that time comes.
My plan is to construct an outside pen, away from the toher animals, for them to free range all day and I want to feed organic feed but I have to find where to buy it. I want these birds to be 100% organic or as close to organic as possible. I don't use any pesticides or chemicals on my grass or soil, so they won't be eating any crap. I'll have to figure how much feed 100 broilers will eat in 6 - 8 weeks. I'm sure I will lose some before them but I'll try my best.
These ladies do an annual in Oregon and then sell the meat. They get dressed up and help new comers to the deed. It inspires me lol but it'll be jeans and tank tops here I am so not girly :/ but theu really are cute and had a blast.
My plan is to get 100 broilers. A couple guys that have pluckers have told me that I can borrow their pluckers, so I want to having a plucking weekend when that time comes.
My plan is to construct an outside pen, away from the toher animals, for them to free range all day and I want to feed organic feed but I have to find where to buy it. I want these birds to be 100% organic or as close to organic as possible. I don't use any pesticides or chemicals on my grass or soil, so they won't be eating any crap. I'll have to figure how much feed 100 broilers will eat in 6 - 8 weeks. I'm sure I will lose some before them but I'll try my best.
Ah! Don't say that! If I can raise 25 without any going down, you can too. You have a knack for animals I hear
I guess I"m looking at the big number. 100 is a lot. I would be lucky if all of them survived before harvest time. I would like to think tha all of the would make it. I once had 6 cornish that I kept alive for several years. I didn't think that I could do it but my experiment with them worked. I named all of them Hilda.
You can read more about them and see their pic at the link below.
Post #6
https://www.backyardchickens.com/t/551431/life-span-in-cornish-white-cross
Great thread! Your Cornish looked yummy
I attribute the lack of leg issues in my Cornish with their daily squat leg exercises while they were young and the way I fed them. I would let their food peeter out in the afternoon, about the time school gets out. So they kind of had a break and had to scratch and search for bits that had fallen. Then I would give the a refill. And I only had food down from 7am-7pm. Someday I look forward to moving somewhere that we can raise a batch of Cornish in the spring and fall. The only reason I was able to do it this spring is because we were kind of between egg laying flocks at the time. Soon I am going to have to find where I can purchase this kind of bird, raised how we all like our birds to be raised. Humanely and Happily. And butchered as humanely as possible.
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- Aug 4, 2013
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4 hatched and 3 left to go! Can't wait to see them all! The 3 still left are moving quite a bit so
Great thread! Your Cornish looked yummyI think that its cool what good animal husbandry can accomplish.
I attribute the lack of leg issues in my Cornish with their daily squat leg exercises while they were young and the way I fed them. I would let their food peeter out in the afternoon, about the time school gets out. So they kind of had a break and had to scratch and search for bits that had fallen. Then I would give the a refill. And I only had food down from 7am-7pm. Someday I look forward to moving somewhere that we can raise a batch of Cornish in the spring and fall. The only reason I was able to do it this spring is because we were kind of between egg laying flocks at the time. Soon I am going to have to find where I can purchase this kind of bird, raised how we all like our birds to be raised. Humanely and Happily. And butchered as humanely as possible.
Thanks.
100 broilers sounds like a lot and IT IS but I think I can handle it for 8 weeks. I will try to document daily as far as feeding, behaviors, problems, etc. so if I have any problems that I need to be addressed, I will know how to handle it the next time that I think about raising broilers. I wll be ordering them in Nocember and they should arrive in January 2014. The weather will be cool (hopefully cold), so I won't have to worry any heat issues.
Now I have to look into packaging them in the freezer. I have read a few threads and saw pics on how to package them. Looks easy. :/
4 hatched and 3 left to go! Can't wait to see them all! The 3 still left are moving quite a bit so
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