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I just read an article on making the lye. Pretty neat. Better than the Youtube video I watched a while back on it. It's still a process though in itself.
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I think I read just make ONE small hole for draining in the barrel. But first let it set for 2-3 days (it gets more concentrated) and then heat your water before you put it onto the ashes to leach...thats another trick to get the NaOH out of the ashes more efficiently. Then I think it said uncork let it trickle out--may take several hours to get it out. Yeah! You have the way of doing it down. Rain, Softened or Distilled water is better than well water....did you see that tip?
That will be a project I'll try after the kids have moved out of the house i think. I'm racking up the empty nest projects. Should write them down really.
I wonder if they are switching over to Red Ranger type hybrids instead? I dont see that going fully mainstream, only the foodie types. The average American likes their breast meat and likes it cheap.Ralphie, I thought of you this morning, and your efforts to keep the Cornish X alive and healthy. There was a segment on RFD TV this morning. I think it was the "Samuelson Says" portion of "This Week In Agribusiness". In any case it stated the Whole Food Markets are moving away from selling rapid growth Chickens and will in the near future not sell that type of chicken at all. It also stated that there are 600 poultry farms in the U.S. that have moved away from producing that type of chicken and that there would be many more switching in the future.
The segment mentioned the physical problems with the rapid growth birds, such as not being able to fly, roost and in some cases even walk.
It would be of interest to know what type of commercial chicken these operators are switching to, but they did not identify that.
For your information, I am not 100 yet. Only 98 I think, but at my age it is hard to remember and no one cares anyway. As long as I can still run Grandmas Marathon I will not worry about my age.