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May I Re-Introduce Myself as well
#11
GAW9576 dateline='[url=tel:1706760477' Wrote: 1706760477[/url]']
Welcome back. I've enjoyed your posts both here and elsewhere.

Thank you GAW9576. I need add thanks here too for the razor handle adapters you made for me recently. I’ve been enjoying having the ability to set up almost any handle I desire on older razor frames. The work you did was excellent - the threading was nicely cut and they were nicely finished with no burrs or roughness. Now if I can just remember where……. Just kidding! They get their own mint nickel plated 1930 unmentionable blade case to live in, cautiously placed where I won’t lose them.
Rocketman - a simple Pogonaut in search of the ultimate destubbilization system. 
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#12
Thumbs Up 
(01-30-2024, 10:42 PM)Rocketman Wrote: I hope you are doing well out thar in the countryside. (Me too now. Very few folks out here by Riding Mountain National Park in Manitoba. This spring thiugh -  chickens I hope! Thanks for the welcome.

Doing good here, well, as good as someone in their late 90s can be doing. The problem is that I'm not in my late 90s. 

You were missed. I enjoyed your posts and will enjoy them again.  Thumbsup Chickens are worth having IMO. Have you decided on a breed? OK, I'm going to go off on chickens. Our first breed was Buff Orpington. Very friendly, very lazy, and not very good layers as meat birds they were just OK, delicious though. But they were almost pets. They'd mob me before going to roost, and settle on my head and shoulders looking for a handout which they got. White leghorns were great layers but their health suffered and they die easily. Brown leghorns lay about the same as the Orpingtons but aren't friendly. 

When it's time for more chickens I think I've decided on the way I'm going to do it... 2 coops, one with Jersey Giant meat birds, and the other for great layers. An incubator will keep us in birds even if they die easily. 

If you've never eaten meat from an old meat bird you're in for a treat. Modern chicken from the store is raised fast for profit and not for flavor. An old time breed designed for meat grows slowly and develops lots of flavor. Where a thigh on a modern bird is white, on a real meat bird the drumstick and thigh is really dark meat because it's actually used for walking. The flavor is huge and that might be offputting at first but that's the way chicken is supposed to taste. After having home laid hen fruit it's hard to go back to store eggs.
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#13
ShadowsDad dateline='[url=tel:1706981590' Wrote: 1706981590[/url]']
Rocketman dateline='[url=tel:1706654559' Wrote: 1706654559[/url]']
I hope you are doing well out thar in the countryside. (Me too now. Very few folks out here by Riding Mountain National Park in Manitoba. This spring thiugh -  chickens I hope! Thanks for the welcome.

Doing good here, well, as good as someone in their late 90s can be doing. The problem is that I'm not in my late 90s. 

You were missed. I enjoyed your posts and will enjoy them again.  Thumbsup Chickens are worth having IMO. Have you decided on a breed? OK, I'm going to go off on chickens. Our first breed was Buff Orpington. Very friendly, very lazy, and not very good layers as meat birds they were just OK, delicious though. But they were almost pets. They'd mob me before going to roost, and settle on my head and shoulders looking for a handout which they got. White leghorns were great layers but their health suffered and they die easily. Brown leghorns lay about the same as the Orpingtons but aren't friendly. 

When it's time for more chickens I think I've decided on the way I'm going to do it... 2 coops, one with Jersey Giant meat birds, and the other for great layers. An incubator will keep us in birds even if they die easily. 

If you've never eaten meat from an old meat bird you're in for a treat. Modern chicken from the store is raised fast for profit and not for flavor. An old time breed designed for meat grows slowly and develops lots of flavor. Where a thigh on a modern bird is white, on a real meat bird the drumstick and thigh is really dark meat because it's actually used for walking. The flavor is huge and that might be offputting at first but that's the way chicken is supposed to taste. After having home laid hen fruit it's hard to go back to store eggs.

Thank you for your warm comments. They are appreciated. 

Chickens. Yum. Some years ago we grew Cornish Giants. They were pretty good to eat and grew fast. There were numerous problems like screwed up legs and sudden death. They didnt like the heat or too much rain. At least one would die when the weather swung hard. I think they are too genetically mucked with. Neighbours out here seem to grow them regardless. I think I would prefer something more traditional.

At first I don't want to commit all the way in to egg layers but this year start with just one group of meat chickens. Im thinking 40 or so. Our local hatchery has several breeds available, but I don’t know much about choosing. I am glad you spoke about the Orpingtons. It sounds like you wouldn’t do  them again and that helps me. I may have chosen them only because they get the best name! 

Actually I had already an interest in the Jersey Giants, but our guy doesn’t grow them. His only other large meatbird from the cornish is one he has bred. I might try a few perhaps. But he has some dual purpose breeds Barred Plymouth Rock, Red Sussex, Rhode Island Red and a cpl of others. I really dont know how to choose though. Maybe I could go for a mixed lot? He has heritage breeds too like Bifelder, Marans, Wyandotte. Even more not to be sure about! So many darn chickens.

I think after the first year we will decide if we want to expand to keeping them all year and doing eggs and meat. I think then it is best to with just one breed? Then we would be able to hatch chicks?? I really have a lot to figure out. That is why just meat birds this year. They will only live 10 or so weeks so I cant screw screw them up too bad! 

I look forward to eating homegrown ones. Our store chickens out here are getting to be really poor quality with pasty texture and they taste pretty blah. Sad really, but modern agriculture. 

Another thing Im not sure about is feed. Last time, maybe 15 yrs ago, we just purchased chicken feed in bags. Nowadays that stuff is expensive! I am hoping to save some money not blow a wad on bags of strange contents. Do you know how natural feeding works? Buying grain and natural ingredients? People have been doing it for centuries but now everyone just seems to go to a feed store. My birds may have to rough it and go au natural!
Rocketman - a simple Pogonaut in search of the ultimate destubbilization system. 
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#14
(02-11-2024, 04:12 AM)Rocketman Wrote:
ShadowsDad dateline='[url=tel:1706981590' Wrote: 1706981590[/url]']
Rocketman dateline='[url=tel:1706654559' Wrote: 1706654559[/url]']
I hope you are doing well out thar in the countryside. (Me too now. Very few folks out here by Riding Mountain National Park in Manitoba. This spring thiugh -  chickens I hope! Thanks for the welcome.

Doing good here, well, as good as someone in their late 90s can be doing. The problem is that I'm not in my late 90s. 

You were missed. I enjoyed your posts and will enjoy them again.  Thumbsup Chickens are worth having IMO. Have you decided on a breed? OK, I'm going to go off on chickens. Our first breed was Buff Orpington. Very friendly, very lazy, and not very good layers as meat birds they were just OK, delicious though. But they were almost pets. They'd mob me before going to roost, and settle on my head and shoulders looking for a handout which they got. White leghorns were great layers but their health suffered and they die easily. Brown leghorns lay about the same as the Orpingtons but aren't friendly. 

When it's time for more chickens I think I've decided on the way I'm going to do it... 2 coops, one with Jersey Giant meat birds, and the other for great layers. An incubator will keep us in birds even if they die easily. 

If you've never eaten meat from an old meat bird you're in for a treat. Modern chicken from the store is raised fast for profit and not for flavor. An old time breed designed for meat grows slowly and develops lots of flavor. Where a thigh on a modern bird is white, on a real meat bird the drumstick and thigh is really dark meat because it's actually used for walking. The flavor is huge and that might be offputting at first but that's the way chicken is supposed to taste. After having home laid hen fruit it's hard to go back to store eggs.

Thank you for your warm comments. They are appreciated. 

Chickens. Yum. Some years ago we grew Cornish Giants. They were pretty good to eat and grew fast. There were numerous problems like screwed up legs and sudden death. They didnt like the heat or too much rain. At least one would die when the weather swung hard. I think they are too genetically mucked with. Neighbours out here seem to grow them regardless. I think I would prefer something more traditional.

At first I don't want to commit all the way in to egg layers but this year start with just one group of meat chickens. Im thinking 40 or so. Our local hatchery has several breeds available, but I don’t know much about choosing. I am glad you spoke about the Orpingtons. It sounds like you wouldn’t do  them again and that helps me. I may have chosen them only because they get the best name! 

Actually I had already an interest in the Jersey Giants, but our guy doesn’t grow them. His only other large meatbird from the cornish is one he has bred. I might try a few perhaps. But he has some dual purpose breeds Barred Plymouth Rock, Red Sussex, Rhode Island Red and a cpl of others. I really dont know how to choose though. Maybe I could go for a mixed lot? He has heritage breeds too like Bifelder, Marans, Wyandotte. Even more not to be sure about! So many darn chickens.

I think after the first year we will decide if we want to expand to keeping them all year and doing eggs and meat. I think then it is best to with just one breed? Then we would be able to hatch chicks?? I really have a lot to figure out. That is why just meat birds this year. They will only live 10 or so weeks so I cant screw screw them up too bad! 

I look forward to eating homegrown ones. Our store chickens out here are getting to be really poor quality with pasty texture and they taste pretty blah. Sad really, but modern agriculture. 

Another thing Im not sure about is feed. Last time, maybe 15 yrs ago, we just purchased chicken feed in bags. Nowadays that stuff is expensive! I am hoping to save some money not blow a wad on bags of strange contents. Do you know how natural feeding works? Buying grain and natural ingredients? People have been doing it for centuries but now everyone just seems to go to a feed store. My birds may have to rough it and go au natural!

We had terrible luck with meat birds. We have chickens for eggs though and do pretty well with them. We buy a mixture of grains and sprout them and ferment them a little. From what I understand it unlocks more of the nutrients to be more digestible. It cuts down on how much feed the chickens eat since they get more nutrients from a smaller volume of food. My wife knows a lot more about it than I do though. Anyway it is more effort but saves more money. And the Chickens seem to really like it.
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#15
(02-14-2024, 04:23 AM)GAW9576 Wrote:
(02-11-2024, 04:12 AM)Rocketman Wrote:
ShadowsDad dateline='[url=tel:1706981590' Wrote: 1706981590[/url]']
Rocketman dateline='[url=tel:1706654559' Wrote: 1706654559[/url]']
I hope you are doing well out thar in the countryside. (Me too now. Very few folks out here by Riding Mountain National Park in Manitoba. This spring thiugh -  chickens I hope! Thanks for the welcome.

Doing good here, well, as good as someone in their late 90s can be doing. The problem is that I'm not in my late 90s. 

You were missed. I enjoyed your posts and will enjoy them again.  Thumbsup Chickens are worth having IMO. Have you decided on a breed? OK, I'm going to go off on chickens. Our first breed was Buff Orpington. Very friendly, very lazy, and not very good layers as meat birds they were just OK, delicious though. But they were almost pets. They'd mob me before going to roost, and settle on my head and shoulders looking for a handout which they got. White leghorns were great layers but their health suffered and they die easily. Brown leghorns lay about the same as the Orpingtons but aren't friendly. 

When it's time for more chickens I think I've decided on the way I'm going to do it... 2 coops, one with Jersey Giant meat birds, and the other for great layers. An incubator will keep us in birds even if they die easily. 

If you've never eaten meat from an old meat bird you're in for a treat. Modern chicken from the store is raised fast for profit and not for flavor. An old time breed designed for meat grows slowly and develops lots of flavor. Where a thigh on a modern bird is white, on a real meat bird the drumstick and thigh is really dark meat because it's actually used for walking. The flavor is huge and that might be offputting at first but that's the way chicken is supposed to taste. After having home laid hen fruit it's hard to go back to store eggs.

Thank you for your warm comments. They are appreciated. 

Chickens. Yum. Some years ago we grew Cornish Giants. They were pretty good to eat and grew fast. There were numerous problems like screwed up legs and sudden death. They didnt like the heat or too much rain. At least one would die when the weather swung hard. I think they are too genetically mucked with. Neighbours out here seem to grow them regardless. I think I would prefer something more traditional.

At first I don't want to commit all the way in to egg layers but this year start with just one group of meat chickens. Im thinking 40 or so. Our local hatchery has several breeds available, but I don’t know much about choosing. I am glad you spoke about the Orpingtons. It sounds like you wouldn’t do  them again and that helps me. I may have chosen them only because they get the best name! 

Actually I had already an interest in the Jersey Giants, but our guy doesn’t grow them. His only other large meatbird from the cornish is one he has bred. I might try a few perhaps. But he has some dual purpose breeds Barred Plymouth Rock, Red Sussex, Rhode Island Red and a cpl of others. I really dont know how to choose though. Maybe I could go for a mixed lot? He has heritage breeds too like Bifelder, Marans, Wyandotte. Even more not to be sure about! So many darn chickens.

I think after the first year we will decide if we want to expand to keeping them all year and doing eggs and meat. I think then it is best to with just one breed? Then we would be able to hatch chicks?? I really have a lot to figure out. That is why just meat birds this year. They will only live 10 or so weeks so I cant screw screw them up too bad! 

I look forward to eating homegrown ones. Our store chickens out here are getting to be really poor quality with pasty texture and they taste pretty blah. Sad really, but modern agriculture. 

Another thing Im not sure about is feed. Last time, maybe 15 yrs ago, we just purchased chicken feed in bags. Nowadays that stuff is expensive! I am hoping to save some money not blow a wad on bags of strange contents. Do you know how natural feeding works? Buying grain and natural ingredients? People have been doing it for centuries but now everyone just seems to go to a feed store. My birds may have to rough it and go au natural!

We had terrible luck with meat birds. We have chickens for eggs though and do pretty well with them. We buy a mixture of grains and sprout them and ferment them a little. From what I understand it unlocks more of the nutrients to be more digestible. It cuts down on how much feed the chickens eat since they get more nutrients from a smaller volume of food. My wife knows a lot more about it than I do though. Anyway it is more effort but saves more money. And the Chickens seem to really like it.

That is great info, thanks! I had never heard of doing this, but there is lots of info online about it. Thank you for taking the time for that. Chicken Kimchi! Thank you. Sorry to hear your meat birds didn’ cooperate.
Rocketman - a simple Pogonaut in search of the ultimate destubbilization system. 
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#16
(02-15-2024, 01:23 AM)Rocketman Wrote:
(02-14-2024, 04:23 AM)GAW9576 Wrote:
(02-11-2024, 04:12 AM)Rocketman Wrote:
ShadowsDad dateline='[url=tel:1706981590' Wrote: 1706981590[/url]']
Rocketman dateline='[url=tel:1706654559' Wrote: 1706654559[/url]']
I hope you are doing well out thar in the countryside. (Me too now. Very few folks out here by Riding Mountain National Park in Manitoba. This spring thiugh -  chickens I hope! Thanks for the welcome.

Doing good here, well, as good as someone in their late 90s can be doing. The problem is that I'm not in my late 90s. 

You were missed. I enjoyed your posts and will enjoy them again.  Thumbsup Chickens are worth having IMO. Have you decided on a breed? OK, I'm going to go off on chickens. Our first breed was Buff Orpington. Very friendly, very lazy, and not very good layers as meat birds they were just OK, delicious though. But they were almost pets. They'd mob me before going to roost, and settle on my head and shoulders looking for a handout which they got. White leghorns were great layers but their health suffered and they die easily. Brown leghorns lay about the same as the Orpingtons but aren't friendly. 

When it's time for more chickens I think I've decided on the way I'm going to do it... 2 coops, one with Jersey Giant meat birds, and the other for great layers. An incubator will keep us in birds even if they die easily. 

If you've never eaten meat from an old meat bird you're in for a treat. Modern chicken from the store is raised fast for profit and not for flavor. An old time breed designed for meat grows slowly and develops lots of flavor. Where a thigh on a modern bird is white, on a real meat bird the drumstick and thigh is really dark meat because it's actually used for walking. The flavor is huge and that might be offputting at first but that's the way chicken is supposed to taste. After having home laid hen fruit it's hard to go back to store eggs.

Thank you for your warm comments. They are appreciated. 

Chickens. Yum. Some years ago we grew Cornish Giants. They were pretty good to eat and grew fast. There were numerous problems like screwed up legs and sudden death. They didnt like the heat or too much rain. At least one would die when the weather swung hard. I think they are too genetically mucked with. Neighbours out here seem to grow them regardless. I think I would prefer something more traditional.

At first I don't want to commit all the way in to egg layers but this year start with just one group of meat chickens. Im thinking 40 or so. Our local hatchery has several breeds available, but I don’t know much about choosing. I am glad you spoke about the Orpingtons. It sounds like you wouldn’t do  them again and that helps me. I may have chosen them only because they get the best name! 

Actually I had already an interest in the Jersey Giants, but our guy doesn’t grow them. His only other large meatbird from the cornish is one he has bred. I might try a few perhaps. But he has some dual purpose breeds Barred Plymouth Rock, Red Sussex, Rhode Island Red and a cpl of others. I really dont know how to choose though. Maybe I could go for a mixed lot? He has heritage breeds too like Bifelder, Marans, Wyandotte. Even more not to be sure about! So many darn chickens.

I think after the first year we will decide if we want to expand to keeping them all year and doing eggs and meat. I think then it is best to with just one breed? Then we would be able to hatch chicks?? I really have a lot to figure out. That is why just meat birds this year. They will only live 10 or so weeks so I cant screw screw them up too bad! 

I look forward to eating homegrown ones. Our store chickens out here are getting to be really poor quality with pasty texture and they taste pretty blah. Sad really, but modern agriculture. 

Another thing Im not sure about is feed. Last time, maybe 15 yrs ago, we just purchased chicken feed in bags. Nowadays that stuff is expensive! I am hoping to save some money not blow a wad on bags of strange contents. Do you know how natural feeding works? Buying grain and natural ingredients? People have been doing it for centuries but now everyone just seems to go to a feed store. My birds may have to rough it and go au natural!

We had terrible luck with meat birds. We have chickens for eggs though and do pretty well with them. We buy a mixture of grains and sprout them and ferment them a little. From what I understand it unlocks more of the nutrients to be more digestible. It cuts down on how much feed the chickens eat since they get more nutrients from a smaller volume of food. My wife knows a lot more about it than I do though. Anyway it is more effort but saves more money. And the Chickens seem to really like it.

That is great info, thanks! I had never heard of doing this, but there is lots of info online about it. Thank you for taking the time for that. Chicken Kimchi! Thank you. Sorry to hear your meat birds didn’ cooperate.

Any time. If you want anymore info on what we do I'd be happy to help in any way I'm able.
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