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Water softeners work by replacing Calcium and Magnesium ions (both minerals you and your chickens need), with Sodium ions (that you already get too much of, in most doctors opinion). I have never seen anyone say that drinking softened water is better for anyone, man or beast!

It is great for reducing scale and making soaps lather better. If anyone is old enough to remember the days when they put those "evil Phosphates" into the soaps that polluted our streams, that was to precipitate out the Calcium so it didn't bind to the detergent molecules. It made "Calcium Phosphate" instead of yucky soap scum.

I would highly recommend you give all your animals (including the humans) water from a tap that is upstream of the softener. It will prolong the life of each softener charge too, since that is a direct function of how much water flows through the softener.

Oh, and if anyone has aquariums, this advice is x10 for that, softened water is nearly lethal to all aquatic life over time.
 
wingstone said:
Okay Chiqueschicks   I am gonna ask this on here.........please don't anyone hate me for this after stopping to think about it......

I will be getting a small 10 pound suckling pig to roast in the oven,,,I have found many recipes but would like more personal experience, any one ever do this if so how did you do it, did you use a brine or any kind of marinade?   plenty of questions, but I think maybe I will just have to do trial and error to find what works..
average cook time and temp...
thinking no stuffing but maybe putting apples and onions in the cavity...

I know there's others out there who would try this, please give me your idea's
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Stick him in a turkey size cookin bag. He will baste himself in there & come out falling off the bone.
 
Hello, I am looking for a gander. I have a Toulouse goose right now, not specifically looking for the same breed but would be nice. I am in the York area. If you might have a mate for my girl could you send me a pm please. Thank you. Here is my girl.
700
 
Bettacreek said:
PA, I have a Toulouse gander who I haven't been able to find a girlfriend for in the past year (he was hatched out spring of 2013). Although, I'm in Julian, PA. Bit of a hike.
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Not sure where that is at. I will be going to State College sometime here soon as my Grandfather just died the other day. He is being cremated though, so my family is not in a rush for the ceremony. May be if it suits you we could meet half way at some point. Especially if the weather keeps going like it is.. We will have to wait.
 
Well, considering that State College is about 20 minutes from here, I could meet you somewhere convenient for you. What are you looking to pay for a gander? He's the only one I've ever had, so I don't really know "going prices". He's a Toulouse, not dewlap, a bit under a year old, if that helps you any, lol.
 
Kiomey said:
Hi everyone! Hope you're doin better in the ice than we did lol We managed. had power go out early early yesterday morning. just got it back an hour ago. Had the incubator by the woodstove but I'm sure I've either chilled or cooked them since you can't really regulate those darn things. *sighs* We'll see this weekend I guess.
amusing pic: Our mini coop is sturdier than I thought! The bantam cochins only seemed a little startled xD even got 2 eggs that morning after the 'landing' xD

Hope everyone's staying warm!
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Geeshhh Kiomey!! I'm glad it didn't do more damage.... guess they are right in saying that triangles are the strongest structures! Hope the worst of the ice is done so folks quit losing trees and limbs!
 
fisherlady said:
Quote: kind of the same,,,they have to be young enough to still be a suckling pig, once they are weaned the meat changes, it loses some of the sweetness....ate this twice before but it was years ago, and it would be impossible to ask those people how they did it......and hey if I want a typical pig roast I would have to do that outside, doing it this way it still fits in my oven, and makes a great presentation on a platter
I found this rather interesting, and making want to give a try
http://www.seriouseats.com/2011/12/the-food-lab-how-to-roast-a-whole-suckling-pig.html
SilkieSensation said:
Quote: I thought about that, but not sure I could get the skin to crisp up without the hassle of taking it out of the bag and putting back in the oven..



right now I am thinking about just stuffing the cavity with apples and onions......thinking I will have to put something in there so it does not cave during cooking
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