Wisconsin "Cheeseheads"

[bigzio]

Packer Sunday to everyone.... brent, I would wait if they aren't fully feathered out. You don't want them to become chilled.

Good job on the kraut bl4...my heads are still growing yet, and will be a while yet here before we cut the kraut.

Plenty of garden harvest to come here yet....the rewards at harvest time are worth all the work.

GO PACK!

 

[irishrovr]

Not off the top of my head. Let me see if I can find one. I remember the major cause of the leaking was the springs for the drinker valve kept breaking.

Oh I found them on Amazon Here is the link to the page.

Thanks, again. Those are the ones - There are mixed reviews. Think I'll pass on them for now.

 

[brentonc]

...brent, I would wait if they aren't fully feathered out. You don't want them to become chilled.

Ok, will do. Also - huge difference already from raising the water, thanks for the tips!

 

[wyoDreamer]

@brentonc If I was closer, I would lend you my "Mama Heating Pad" so you could put those chicks out in the coop. The heating pad really does work great for raising chicks.
Here is a photo of my set-up for the chicks. I used a heating pad covered with a towel to keep them warm. It is sitting on a raised baking rack. Here they are 3 days old.

Here is a photo of them at about 5 1/2 weeks, pretty much fully feathered, happy and healthy.


They were outside the entire time I had them, just confined to the mini coop for the first 5 1/2 weeks.

 

[momgille]

first rule of chicken raising is "above butt level" Game is making me nervy... night all

 

[Cindlady]

Hi All!

Love home made kraut! Haven't made it in years

One of my "new" girls gave me a beautiful little dark brown egg today!

That's it.

Night All!

 

[brentonc]

"first rule of chicken raising is "above butt level" "

Lol. I think I need to have that sign made for my coop as a reminder for the future.

 

[jvls1942]

Thanks for the suggestions re:raising water. I just elevated it a bit more, (4", the birds are about 4 wks old). Will see how that works and then maybe raise it some more.

Met someone at the Galesville farmers market yesterday who let us come pick raspberries at her place this am. We now have way more berries than we know what to do with! But while we were there we saw that she had some chickens, and a few goats too. She had killed a couple roosters this am, thankfully my 4yo didn't notice the bodies strung up and heads on the ground. It's funny because she had pretty much everything that I've been thinking about doing on our property since we moved in this year. But 'start small' seems to be the advice everyone gives so that's what we're going to do.

I had kind of been planning to move our birds out to the coop at 4 wks, but it's getting pretty cool at night. Wondering now if we should wait to 5 or 6 weeks of age? They are 4wks old tomorrow.

Thanks again for all the help everyone!

make jam.. easy to do..

If you have electricity in the coop, you can move them out there and make them warm,,
I had chicks under a brooder out under a lean to when it was minus 20F.. I wouldn't recommend that, but just saying, it can be done .. no way were we going to have 80 chicks in the house..

...........jiminwisc...........

 

[CherMoz]

Universal Jam Recipe

Yields about 2-1/2 pints
• 3 pounds prime, just-ripe fruit, such as strawberries, blackberries, raspberries, cherries, peaches, plums, etc.
• 2-1/2 cups sugar, or adjust as explained below
• 1 lemon
1. Clean and cut the fruit as you would for making fruit salad or fruit pie. For example: remove the caps from strawberries, and cut into quarters; or peel and pit peaches, and slice into pieces; or trim rhubarb and chop it into chunks.
2. Using a potato masher or your own clean hand, crush the fruit until soupy. Measure this puree, and note the quantity. You’ll probably have about 5 cups, but expect some variation depending on the fruit. Put the puree in a wide, heavy-bottomed, non-reactive pot. The puree should be no more than 1 inch deep in the bottom of the pot.
3. For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice. Stir to combine, and taste. Very tart fruit (such as sour cherries or some plums) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice. Adjust to taste.
4. Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened. Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled saucer in the freezer for one minute. When ready, the cold jam will form a light skin that wrinkles when you push your finger through it, and it will cling to the saucer when you tilt the saucer upright. If the cold jam is too runny, bring the pot back to a boil for another minute or two, stirring constantly, then check the set again.
4. When the jam is thickened to your liking, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

http://www.motherearthnews.com/real-food/jam-on-universal-jam-recipe-zbcz1505.aspx

 

[cuties]

Hi guys!
BYC isn't letting me post much my phone keeps telling me I am fill. I think I am going to have to bite the bullet and upgrade if I am not going to have a computer :/
Happy anniversary even if I am late!