The Natural Chicken Keeping thread - OTs welcome!

[Scott H]

The ones that clip onto the bill of a ball cap are pretty awesome too!

 

[lalaland]

well, a big sigh of relief, it was only -21 this morning at 6 am. THe hens thorougly enjoyed the heat lamps, there are already 3 eggs in the nests even though it was dark outside and I think they all had their breakfast already! Coop was at -5 with the two heat lamps running.

Booster, however, was up on the high roosts by himself. I noticed he was being chased constantly by Buster yesterday during the warm spell when everyone was outside. So far no sign of injury or actual fighting. Not sure if that will continue. I'm worrying that he won't be able to get food and water, and am considering putting some up on the high shelves near the roost.

In the spring, assuming I haven't culled him for agressiveness, I can separate out Booster and a few hens to a separate coop, but I was thinking of using that for the sulmtalers if and when I get a rooster.

He is so good at skywatching and hawk detection. And he hasn't attacked me for a few days. Since I'm usually in sorrel boots that come up to my knees, he is no match for my boots, so his attacks aren't worrisome. it will be different when I am barelegged in the spring.

 

[lalaland]

Just read a very interesting article on antibiotic-resistant bacteria which is an excerpt from the book: Herbal Antibiotics.

Very much worth reading with an brief description of how it is affecting our water supplies, a brief history of antibiotic use, etc. not only in human medicine but in factory farming. It has made me want to buy the book which is about herbal antibiotics and how they work differently than pharmaseuticals.

Another reason you should be glad you're raising your own chickens naturally!
​

Thought y'all would be interested in taking a look:

http://www.motherearthnews.com/natu...ense-zm0z13djzsor.aspx?PageId=1#axzz2pUf48KYY
Here is one quote from the article:
Salmonella, which is now genetically lodged in the ovaries of (and hence the eggs that come from) many agribusiness chickens, can survive refrigeration, boiling, basting and frying. To kill salmonella bacteria, the egg must be fried hard or boiled for nine minutes or longer. Listeria in deli meat can survive refrigeration. E. coli can now live in both orange juice and apple juice — two acidic mediums that previously killed it. A 2011 study, published by the Translational Genomics Research Institute, a nonprofit research institute in Phoenix, found that nearly 50 percent of all store-bought meat and poultry tested were contaminated with staph, and more than half of the bacteria tested were strains that had become resistant to one or more antibiotics.

salmonella genetically lodged in the ovaries....i think that is scary.
You know the reason I named the land where I live "lalaland" is that it is a place I can retreat to when the world gets too crazy and pretend nothing is happening and focus on my gardens, chickens, wildlife, books, etc - crazy politics, crazy religions, crazy people....and I'm really glad you posted this, but...it makes me feel hopeless.

no wonder the extension services keep telling us we can't can the way our grandmothers did, that we have to do the pressure canning, etc.

 

[Scott H]

Someone's going to have to explain to me how a bacteria can become "genetically lodged"....

 

[lalaland]

I don't know, the phrasing is weird but we know some diseases can be transmitted to the chick in the egg...so could it be that way? Not a biologist here and I've forgotten whatever I learned way back when....and I've read the salmonella is in the egg, not on the surface of the shell...
by the way scott just saw your gorgeous pic of your view from your front yard. incredible!

 

[Scott H]

Thank you....that was quite a sunset that night! My wife has also gotten some great cloud pictures over the lake when their isn't a ripple on it.

 

[Leahs Mom]

Well...went out this am and it feels like a "heat wave" compared to what I thought it would be. 30 degrees F.

Supposed to be in the negatives by tonight, but I thought it was going to be here this morning. I even opened the door on the hen shed and left it full open since there is no wind. Snow is HEAVY and coming STRAIGHT DOWN. I have to keep the sun canopy cleared or it will come down (it's just an old swimming pool cover). Was out almost 2 hours shoveling snow from the kennel run as we're expecting more and I'm trying to keep ground visible so the kiddos will go out.

If I hadn't kept up with shoveling it out there would be about 3 ft of snow in it already.. More coming.

Sun canopy (old swimming pool cover...imagine that thing w/ 3 ft. of snow! I'm impressed it hasn't already totally caved in. We have to keep knocking the snow down from it.

 

[Leahs Mom]

Re-posting from the Indiana Thread for anyone who's interested. Response to my post about the herbal antibiotics vs. pharmaceutical antibiotics:

Additional links from Consumer Reports:
sustainable alternatives when it comes to raising chickens
antibiotics in animals

This is a nice visual from the CDC's 2013 Report on Antibiotic Resistance Threats in the US:

 

[SallyinIndiana]

Quote:
the top crust would be the disc of crust that covers the apples in an apple pie. When I make it, I cut 1 heart shaped hole in the center and 5-6 small circle holes around the heart hole for venting. other just make a lattice topping. once the crust in in plaace over the apples, I use a pastry brush to get the milk spread in a thin layer, just enough for the sugar to stick to something. Then I dust the top milk coated crust with granulated sugar. Then I bake until bubbling. typically at 375-400 as I like lighter brown crusts.

Step one it to put flour in bowl, add salt and possibly sugar. stir with fingers or fork to mix in salt. Add fat, shortening, butter, lard, ...Personally I find the butter must be precut to help with the next step. Once the fat is in the bowl, place fingers in the flour in the bowl and gradually work in the fat, as long as your fingers stay flour coated, the fat won't stick to your fingers. once the flour is mixed with the fat it should be grainy looking like sugar coated peas, it should not be over mixed. next is the messier part of gradually adding the water. First make a miniature funnel shapped area by scooting the flour fat mix to the bottom and sides of the bowl. Add 3/4 of the water called for as humidity in the air can change the amount needed. gently pour the water into your funnel area. using your flour but dry hands slowly mix flour from the sides into the water. as long as your hands stay between the bowl edge and the flour, you won't get too much o a sticky feeling. if more water is needed add it. the pie crust should not be super moist / sticky unless it is really hot in the kitchen. once the pie crust dough is made, cover and place in fridge for 10 minutes while you prep the rolling area. LIGHTLY flour dust the rolling area. roll out the crust but only roll in two directions to prevent overworking the gluten in the flour. I ten to roll away from me about 3-4 rolls then from right to left about 3-4 rolls. I typically end up with a square. once the crust is in the pie place I fill with the fruit and such. Then I roll out the next square and top the pie. Then crimp and trim the edges / add venting, top with milk + sugar and here is the part my children love. I take those scraps and re-roll them out. I top with butter , cinnamon, and sugar. I then roll into a log and bake as a treat for the children. I bake the log while the oven is preheating so no set time just until it looks done. Then the pie goes in. and the children stay still long enough to snack on the cinnamon log.

 

[Scott H]

Wow Sally! I haven't had breakfast yet and I can't think of anything better than pie!