Caleb Mayfield wrote:Last year I had a possum get in the coop and it ate the head off a chicken and was trying to eat the head off the rooster when I got to it. If you have one, or know where you can borrow one, I would put up a trail camera for the next week or so. Odds are whatever did this will be back to see if they can do it again.
Thomas Dean wrote:Reading this thread got me motivated. I stopped last evening at a shop that makes juices by juicing veggies. I know from dumpster diving that they throw everything out. So, I stopped, made a few inquiries, and emailed the manager. He's on-board with me picking up compostable materials on a daily basis to use as feed supplement and soil improvement.
I think the volume is going to be more than I can handle, but I'm going to give it a shot! It's also not really what I need for the chickens and goats - mostly fiber and vitamins, not so much carbs and protein, but it's something.
Now I have to determine how to best feed it out, what quantity to feed (rest will be spread over garden areas), etc. Anyone have any advice on using fruit and veggie pulp?
Ashley Cottonwood wrote:I love the idea of mixing my old feed. I just need to start tracking down where I can buy stuff in bulk that is good quality. Any resources on sprouting for chickens? Is it just the same as sprouting for people?
I've played around with fermenting feed before. All my feeders are designed for dry feed. I guess I could just make a big tub for wet feed.
John C Daley wrote:With respect; I have had a beard for 51 years, never off.
I have never seen the need for oil.
I brush it regularly, daily, and wash it every 3 days or so.
I need to be convinced of an alternative.
But on the subject of beards, have you heard of the band " The beards"?
Mike Jay wrote:The other issue I have is that they use too much of their plant description space saying where the seed came from. For instance I'll be buying Joe's Long Cayenne this year from them. Here's their description:
Originally from Calabria, Italy. Circulated through the Italian-Canadian seed saving community in Toronto before being sent to Joe Sestito in Troy, NY. Introduced to SSE in 1996 by long-time member Dr. Carolyn Male. Heavy yields of finger width thin-walled red peppers up to 12" long. Great for fresh eating or drying. 85 days from transplant. Hot +/- 4600 seeds/oz
I do like the history but if they skipped half of the history they could fit in.....