Well this is a new one for me. An egg that is only yolk and pretty solid to boot. There was no white to speak of.
I see something new every day on here. Wow.
Michigan Thread - all are welcome!
- Thread starter Wynette
- Start date
I see something new every day on here. Wow.
Raz, I think you get the prize for weerdest egg ever
There is definitely something going around mi? Mine isn't responding to antibiotics either.the thing is there are gram positive and gram negative bacteria. Most of the antibiotics we have access to are one, and batril is losing effacy. That leaves me to unexperienced and expensive doc trying to help (for scrip only meds) or trying denaguard as a hail mary.
Yours could also be eye worm. Those could be scratch pokes. ???? What wormer did you use? If it is you might have to get the adult out...idk if meds help once they are there.
Swollen head had a turkey disese listed as possible cause, as did red comb i believe.
Yours could also be eye worm. Those could be scratch pokes. ???? What wormer did you use? If it is you might have to get the adult out...idk if meds help once they are there.
Swollen head had a turkey disese listed as possible cause, as did red comb i believe.
When mine get the upper respiratory infection... I have meds from vet called smz/tmp (sulfamethoxazole and trimethoprim). It works great!
With winter around the corner, I just picked up a 1000 count bottle that way I have them on hand.
This is a awesome antibiotic for all my critters if needed. And they are cheap to buy also.
With winter around the corner, I just picked up a 1000 count bottle that way I have them on hand.
This is a awesome antibiotic for all my critters if needed. And they are cheap to buy also.
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Nah, I'm sticking with fowl pox. She's got more scabs showing up on her comb now. Coryza would have spread to the whole flock by now. Def. not eye worm.
And the war on backyard chickens continues...
http://www.wnem.com/story/26620543/...default&clipId=10619975#.VCNQxAwGIds.facebook
http://www.wnem.com/story/26620543/...default&clipId=10619975#.VCNQxAwGIds.facebook
So yesterday I took a class called Chicken Butchering 101. I've started getting my feed again at a farm in Superior Township that Raz originally mentioned--they run a sort of buying cooperative and you can sign up to get organic chicken feed, for less than organic runs at the local feed mill ("Belle Ami Farm: Our Handmade Life"). They also teach various homesteading classes, some through Washtenaw Community College, and some on their own. They have classes in soap making and bee keeping and backyard chicken keeping--and chicken butchering. As a few of you may unfortunately remember, I had to cull a rooster last year and it did not go well, due to my lack of experience. So I signed up for the class to get some actual hands-on instruction.
It's a very thorough class and as hand-on as you want it to be (one participant was a little too woozy to do anything to watch, everyone else processed one or more chickens from live chicken to bagged for the refrigerator). Very complete explanations. The instructor has both extensive backyard farming and chef experience, and also interest in seeing that the experience minimizes stress to the birds. He also has a lot of good suggestions about making processing more efficient.
All that said, it's not an inexpensive class to take. If you wanted to learn this stuff and knew someone who was butchering their own birds, signing up as free labor would be a good way to go. But if you didn't have that but wanted to butcher your own meat birds, this would definitely give you a good start--better than reading about it or even watching videos.
I myself at this point have no desire to raise birds for meat. But at some point I am going to have to cull another bird for health reasons, or because I have too many roosters. I still don't feel great about it. But I feel a little better than I did yesterday.
It's a very thorough class and as hand-on as you want it to be (one participant was a little too woozy to do anything to watch, everyone else processed one or more chickens from live chicken to bagged for the refrigerator). Very complete explanations. The instructor has both extensive backyard farming and chef experience, and also interest in seeing that the experience minimizes stress to the birds. He also has a lot of good suggestions about making processing more efficient.
All that said, it's not an inexpensive class to take. If you wanted to learn this stuff and knew someone who was butchering their own birds, signing up as free labor would be a good way to go. But if you didn't have that but wanted to butcher your own meat birds, this would definitely give you a good start--better than reading about it or even watching videos.
I myself at this point have no desire to raise birds for meat. But at some point I am going to have to cull another bird for health reasons, or because I have too many roosters. I still don't feel great about it. But I feel a little better than I did yesterday.
HOW STUPID!!!
My gosh Michigan's fake made-up retarded laws are so RETARDED!
Killing someone is a real crime! Not being a chicken owner!
York, that sounds like a great class, , the actual culling is difficult, I can not seem to get the twist right
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