Volume 3, Number 1 Backyard February/March, 2008

PoultryDedicated to more and better small-flock poultry

Cheap Tricks for Winter Challenges

Raising Broilers for Small Markets: Thinking it Through

A Primer on Different Comb Types

The Steinbacher “Kampf” Consider the Regal Red Heritage Turkey Fighting Goose 2 Backyard Poultry February/March, 2008 www.backyardpoultrymag.com 3 Backyard Poultry Volume 3, Number 1 February/March, 2008

From the Editor...... 6 Book Reviews: Backyard Poultry Naturally...... 54 Letters to the Editor...... 8 Managing Breeds for a Secure Coming Events...... 16 Future...... 55

Resources: Breeds: Poultry Friendly Veterinarians.... 18 Consider Raising the Gorgeous Regal Red Heritage Turkey...... 56 Helpful Hints: Cheap Tricks for Winter’s The Steinbacher “Kampf” Challenges...... 22 (Fighting) Goose...... 58 The Steinbacher Goose: The Appenzeller Spitzhauben Backyard Poultry Perspectives in the Development Photo Contest...... 19 is a very unusual and stunning breed. It is ideal for mountainous of the Breed...... 60 Youth Photo Contest Showcases conditions and does not suffer from frostbite due to the small How to Keep Steinbacher Kampf Creativity...... 20 wattles and combs. See page 26. Geese Healthy and Happy...... 61

Just for Fun: Poultry Seminar at HLW Backyard Poultry Visits The The Sebright Bantam...... 28 Acres...... 62 Ohio National Poultry Show.....24 Health: SPPA News: Breeds: The Answer Man...... 30 Mini Fowl Trust Sites Showcase The Appenzeller Spitzhauben...26 Rare Breeds: SPPA Funds The Chicken’s Comb...... 34 Members’ Projects...... 63

Financial Opportunities: Stepping Up to Production for a Small Broiler Market: Thinking it Through...... 36

Serving a Small Broiler Market: Three Examples...... 44 Is small-scale broiler produc- 4-H photo contest integrates Storing Poultry Meat...... 48 tion an option for you? Get a clear two project areas—photography picture of the process beginning and poultry. See page 20. Chicken Broth: A Way of Life... 52 on page 36. 4 Backyard Poultry On t h e c o v e r : Ba c k y a r d The February/March, 2008 Po u l t r y cover photo of a Golden Sebright cockerel is by Dyanna Byers- 145 Industrial Dr. Heiss, California. Medford, WI 54451 www.backyardpoultrymag.com Learn more about the won- derful Sebright bantam breed on Publisher: Dave Belanger page 28. Editor: Elaine Belanger To find out how you can enter Managing Editor: Anne-marie Ida your poultry-related photos in the Editorial Assistant: Samantha Ingersoll photo contest, see page 19. Circulation and Fulfillment: Laura Ching, Ellen Waichulis, Kate Tucker, Bookstore: Ann Tom

Advertising Representatives Your Voice: (Rates on request): The Original White Meat: Alicia Komanec Farm, Table & Energy 1-800-551-5691 Friendly...... 64 [email protected]

A Gamebird for Everyone: Gary Christopherson Shady Hollow: The Future 1-800-551-5691 [email protected] of Gamebirds...... 66 The Regal Red turkey offers another stunning bird for your Backyard Poultry (ISSN 1559-2251, USPS 023-374) Resources: homestead and dinner table. See is published bi-monthly at Exciting Poultry Resource page 56. Available, and it’s Free...... 69 145 Industrial Dr., Medford, WI 54451. Periodicals postage paid at Medford, WI Backyard Poultry and additional mailing offices.©2008 Youth: Breeders Directory...... 72 Gertrude McCluck: Chicken The views presented here do not necessarily represent those of the editor in Charge...... 70 Backyard Poultry Index or publisher. All contents of this issue 2007...... 73 of Backyard Poultry are copyrighted by Countryside Publications, Ltd., 2008. All rights reserved. Reproduction in whole or in part is prohibited except by permission of the publisher.

Editorial and Advertising Office: Backyard Poultry 145 Industrial Dr. Medford, WI 54451 [email protected] Subscriptions (U.S. funds): $21 per year; 2 years $35. Backyard Poultry Subscriptions 145 Industrial Dr. Medford, WI 54451 1-800-551-5691

POSTMASTER: The Krebs family works to save the rare Steinbacher goose, Send address changes to: which originates from former East Germany, from the Thüringer Backyard Poultry Subscriptions area. It had a four-fold purpose there, including the use of feathers, 145 Industrial Dr., Medford, WI 54451 eggs, meat and fighting—considered­ the “poor man’s sport.” Learn more about this breed on page 58. February/March, 2008 www.backyardpoultrymag.com 5 Fr o m Th e Ed i t o r : Fi n d Ou t Wh a t Pe op l e Wa n t

Th e n Gi v e It To Th e m

El a i n e Be l a n g e r Many of these home business dreams If you are considering such a ven- can come true. The key to being able ture, start your plan with an Internet person would have to be living to really succeed takes a bit more than search, and visit the sights listed below. in another dimension to miss dreaming. It takes hard work and plan- For more ideas see the articles related Aseeing the latest trend toward ning. It takes time and, often, money. Re- to the small broiler market on pages 36, organic, naturally-raised, locally-grown peat, it takes hard work and planning. 44 and 64. products. When Wal-Mart announces We can’t begin to tell you everything that it will double its organic food of- that needs to be done to start a business, http://www.irs.gov/businesses/small/: ferings, when Lowe’s reserves large but we can offer some resources to get Presented by the Internal Revenue amounts of floor space for “green” the thought process going. Service, United States Dept. of the products, when Reader’s Digest includes First I did a search on the Internet, Treasury. As you can guess, this site articles on the success of small busi- “Starting a small business.” The vol- provides guidelines, documents and nesses ranging from specialty wines to ume of information and details to be details of tax rules, the basics on self- holistic spices, you know organic has hit considered are amazing (and even a bit employment, filing requirements, and America big time. We can debate Wal- overwhelming). reporting responsibilities for small Mart’s entry into the world of organics, Even small details matter­—a lot. business owners. Includes deductions, but one thing’s for sure, there’s no stop- According to the website www.midnet. record keeping, and much more. All ping the trend. sc.edu/smbiz/smallbus.htm, choosing a important details that should not be Readers of Backyard Poultry, and its business name can be very important. overlooked in any business plan. sister magazine, Co u n t r y s i d e & Sm a l l A name serves two functions: to help St o c k Jo u r n a l , have long pondered how customers identify your business among http://www.sba.gov/: they can run a business from home. (See many others, and it carries the reputation The Small Business Administration sidebar, page 7.) We fantasize about of that business. They suggest choosing a provides a comprehensive list of articles the wonderful life: you can work from distinctive and, in my opinion, even more and details from planning the business to home, earn extra money, have more time importantly, a descriptive name. Many the exit strategy. Includes info on licenses with your family, save on travel costs, times I have seen a business name and and permits that may be required, naming etc. Maybe you seek a way to have the had absolutely no idea what they were the business, financing, marketing and farm “pay for itself” with the sale of offering. An example that comes to mind selling, and much more. eggs, meat, vegetables or other farm is a new convenience store chain that is For more information, if you are un- products. popping up throughout northern Wis- able to go online, check your phone book consin. The name is “The Store.” Hmm, for federal listing of the SBA, then call Got Guineas? Join... wonder what they sell there. Of course it the office nearest you. Every state has at Guinea Fowl International Assn. is somewhat obvious when you stop and least one office, and the resource guide see the gas pumps, etc., but should I have they send would be specific to rules/ $20 membership - Benefits include: to investigate what they are selling before guidelines in your state. • Welcome packet deciding to enter the place? A descriptive • Care and feeding brochure business name should, at least in part, de- http://www.entrepreneur.com/bizstart- • Annual educational seminars scribe the products/services provided. ups: • Be in touch with other guinea Choosing a business name is just one Presented by Visa but loaded with fowl owners and experts. of the many considerations that the “plan- topics including business ideas, busi- www.guineafowlinternational.org ning” phase should address. ness plans, taking your small business Guinea Fowl Starting a business for yourself can to the next level, finding customers, International Assn. be a successful and enjoyable venture, getting financing, how-to guides, in- PO Box 367 but planning and reviewing/updating venting, self-assessment, startup basics, Paradise, TX 76073 that plan must be a part of any continued mompreneurs, teen entrepreneurs, and success. success stories. 6 Backyard Poultry “I’d like some advice on starting a home business. What can I do to make a little money for necessary expenses without leaving my homestead?”

Homesteaders have always asked this question, but most approach it from the wrong angle. The basic idea shouldn’t be “What can I do to make money,” but rather, “What do people need that I can provide?” Think about it: There’s a world of difference! Example: Many people think that because they have goat milk or rabbit meat or extra tomatoes—or because they like to make soap or candles—people will beat a path to their door, and they’ll be “in business.” It seldom works that way. Goat milk and rabbit meat aren’t found in most supermarkets be- cause there is very little demand for them. When you have extra tomatoes—or zucchini—so does everyone else. In many cases you’re competing with people who are giving the stuff away. But if you ask “What do people need that I can provide?” you might come up with some very different ideas. What do you need, yourself? One of the best and most common ways for this to happen is by discovering something you need that no one is providing. “Necessity is the mother of invention.” Many new ideas come about because of one individual’s need, not because that individual wanted to start a business. But if other people have the same need, there is potential for a money-making enterprise. After tiring of the problems associated with using conventional sawhorses for cutting firewood, someone came up with an improved design. A neighbor saw it and wanted one… and a home business was born. One man made, for his personal use, an ice-fishing rig that sounds an alarm when a fish is on the line. Other fishermen saw it and wanted one like it. Making them became a profit- able part-time job. It might not be necessary to “invent” anything. Mothers searching for a day-care provider encounter others who are also looking for such a service—and start one themselves. We have read in Co u n t r y s i d e about a man who sells ice cream—homemade, on the spot—wherever people gather during the summer. This didn’t start out to be a business. It was a charitable service for nursing home residents that grew into a business when the demand was seen. Problems: • Your needs might be unique, or not as much in demand as you might think. (Many busi- nesses fail because of inadequate market research and because entrepreneurs think everyone else is just like them.) FREE • You might not be able to provide your product or service at a price potential customers BEST PRICES on: shipping on orders over $50! feel is reasonable. • Manufacturing and/or marketing might be more than you can handle: outside your area • New Egg Cartons of expertise or interest, or beyond your budget. • Incubators and Parts • Brooders Most “guides” are idea starters; you still have to think for yourself • Pasture Pens • Equipment There are several sources that list ideas for potential businesses. In some cases these • Medications • Nests • Leg Bands might result in the “Eureka!” factor. You find your perfect business opportunity all laid out • Vitamins • Books and ready to go. More often though, these are meant to get you thinking on your own. and much more!! And that’s a big problem when talking about small home businesses. Most people don’t Call or visit us online at: think. They don’t consider what people actually want or need; they don’t adequately examine 859-745-4944 their costs and pricing structure or what customers are willing to pay; and they don’t think www.poultrymansupply.com about all of the many details involved in most businesses, from accounting and advertising Poultrymanʼs Supply Company to cash flow and inventories and working hours. 520 Agawam Road • Winchester, KY 40391 A lady who baked and sold cakes in her home advertised her home phone number. The tele- phone company required a business listing, which she couldn’t afford. She quit. Details. Few people have a clear concept of how a business operates. They think if they just provide a good or service, the money will roll in. And they generally fail. Buy or Sell Some people go to the other extreme. One couple was so concerned with business permits From buying chickens to selling plants, and regulations, including IRS, UPS and USPS requirements, that they neglected the core of www.AgriBidz.com their business. They didn’t last long either. provides people just like you the Many people, not just homesteaders, are interested in running a small business at home, opportunity to buy and sell completely for many good reasons. Such operations are proliferating, and many are quite successful. free of cost on online auctions. The keys include doing something you know about and enjoy, that a reasonable number of ✓ No hidden buyer or seller fees other people want or need, at a price that is low enough to attract and keep customers but high 100% dedicated to keeping enough to make a profit. Cash reserves and cash flow, marketing, and customer satisfaction ✓ agribidz.com a scam free are only a few of the things that can make or break even a small, part-time operation. resource to all Tens of thousands of people are becoming entrepreneurs today. Many will find success and ✓ Free and easy registration happiness. You can be one of them if you give your project enough effort… and thought. Successful marketers have always said “Find out what people want, and give it to them.” Visit Reprinted from Co u n t r y s i d e & Sm a l l St o c k Jo u r n a l , Nov./Dec., 1998 www.AgriBidz.com

February/March, 2008 www.backyardpoultrymag.com 7 Le t t e r s : Do you have something to crow about? We want to hear from you. Send questions, comments opinions, advice, coming events, etc. to: Backyard Poultry Editor 145 Industrial Dr., Medford, WI 54451 e-mail: [email protected] Warning: Snow is Not a The police officers and I believe the Replacement for Waterers bird may have escaped from one of the I was dismayed reading the article of butcher shops in nearby Chinatown. "A Good Use For Snow" (Dec 07/Jan 08, Roger, Illinois page 32). The writer is either a novice or ill-informed about the requirements of fresh water for all living creatures. Snow is not a substitute for water! Six inches of snow equals one inch of water. It would be extremely difficult for an animal to eat enough snow to stay hydrated. We keep poultry and other animals to enrich our lives. If you cannot provide This young pullet rode on the frame rails of for the basic needs of your creatures, Mike’s truck for nearly 30 miles at speeds find them good homes. It’s cruel to de- up to 70 miles per hour. She survived, but prive animals of fresh water. Those poor it had to have been one terrifying ride. This guinea rests near the Chicago White chickens are probably dehydrated from with me up Interstate 66 at 70 m.p.h. Sox field. Below: Police Officer Lisa Russel lack of water. Hopefully other readers She made it fine, but it was challenging attempts to catch the guinea just before it will not follow suit. trying to catch her in the parking lot. makes a final escape. Our chickens, geese, turkeys, dogs, Then my wife, Donielle, had to drive cats, and pigeons require work and mon- up to retrieve her so I could go to work. ey. Yes, it’s a pain in the neck to break ice I guess I need one of those mirror on a from waterers and refill with fresh water. stick things like they have at the prison We do it for the love of our creatures and to make sure there aren’t any escapees from the joy they bring us. under the vehicle. I thought folks would In conclusion, don’t ever substitute like to hear about this. snow for water. Mike, Virginia Tony, Hawaii Guinea Escapes From The article was intended as humor, Chicago Police and I hope that readers would not really Two Chicago police officers were expect to replace their waterers with kept busy on November 23, 2007, the snow. Snow can be used in addition day after Thanksgiving in the city’s to waterers for the pecking pleasure Bridgeport neighborhood, one block And Man Pardons His Turkeys of birds but should never be the only from U.S. Cellular Field, home of the I took this photo of my Dad’s turkeys source of water. Thanks for the reminder, Chicago White Sox. yesterday. My dad has “pardoned” all of Tony.—Ed This kind of thing doesn’t happen his turkeys as we don’t eat anything that often, as the Bridgeport neighborhood either one of us raises. Mama Warned You Not to is just two miles from the center of Chi- The dark colored turkeys are the Hitch Hike cago’s Loop. naturally mating Bronze turkeys. There I work as a service technician with The Helmeted Guinea Fowl managed are a total of 10 Bronze turkeys in the Verizon Communications. I got to work to elude the police and animal control picture. The mom, dad, and their 2007 today and was just about to pick up my personnel. Guess the bird just flew away young ’uns! first job when a guy I work with came in eventually. The two black and white turkeys in and asked me why there was a chicken We all thought it was a turkey, espe- front are his Royal Palm turkeys. He just under my personal vehicle in the park- cially since this occurred the day after recently purchased those, a tom and hen. ing lot. The poor bird roosted up under Thanksgiving. However, I sent a photo to We had to completely cover his 50' x 50' my truck last night on one of the frame the Audubon Society, and they identified pen with game bird netting because they rails and rode nearly 30 miles to work the species. kept flying over the fencing and up into 8 Backyard Poultry February/March, 2008 www.backyardpoultrymag.com 9 Braggs Mountain Poultry 1558 Kreider Road Ft. Gibson, OK 74454 1-866-478-5502 www.braggsmountainpoultry.com

James E. Gregory and his great-grandchildren Abigail, four and Justin, two. The dark colored turkeys are the naturally mating Bronze turkeys. There are a total of 10 Bronze turkeys including the mom, dad, and eight 2007 young'uns. The two black and white turkeys are his Royal Palms. the trees. My dad was afraid they would hens spread it around, which they love, be ran over or a predator would get them. and then finish the job with a rake. Bugs We also fixed the pen where the turkeys like to hide in it, which the hens like. can roost inside his 21' x 9' carport that There is no more mud problem, and it he originally bought for his goats, that smells nice as well. he still raises. Jim, Massachusetts My dad, James E. Gregory, is 86 years old and has loved and raised all How about French drains filled with kinds of poultry, goats, cows, etc. since pea stone or other coarse, hard limestone. we moved back home to Stuart, Virginia, If using limestone, be sure it’s the kind in 1969. His two great-grandchildren are that doesn’t melt when wet. French drains four-year-old Abigail and two-year-old are used where water stands and run to a Justin. low point or dry well. Basically, they are Thanksgiving at our house means- trenches about a foot deep and filled with Dad’s turkeys won’t have to worry about coarse rock that allows water to drain being eaten. To our birds Thanksgiving through. These could be dug along the is just another day in their “lives of sides and even down the middle. Riley.” Robert Jay, Virginia From the moment we put our girls in Readers Offer Solutions to their run they’ve been working on turn- Muddy Yards and Nest Boxes ing the sod into bare dirt and mud. My I read the question about the muddy solution was to layer/mulch any and all hen yard (Dec 2007/January 2008, page weeds and old plants I pulled up during 8) and remembered I had that same the summer and fall and line the run with problem. It would be muddy for a really it. At the end of fall with all the squash long time and quite nasty. My solution, and pumpkins and pepper and tomato which works by repeating about once per plants the floor was raised almost a foot! year, is bark…about $4 a bag, or cheaper But the chickens stayed dry even when it if it’s on sale. I use about eight bags for poured (the fibrous stems created a great a 17' x 8' pen to make the bedding nice drainage system) and they loved eating and deep. The mulch absorbs the water, the soft tissue like the leaves and fruit and and the hens can scratch around in it. I had great fun digging under everything actually put a big pile in there and let the looking for bugs. It’s been about three 10 Backyard Poultry months now without anything new added and the dirt is still barely showing. Another thing we did was install a roof from recycled metal roofing panels over half the run. This was primarily to create a shady spot in summer since the length of the run faces south, but it also helps in keeping at least part of the run from getting completely drenched. Even better would be if I would install a gutter in between the (U(USA)SA) 866-435-3837 • ((Local)Local) 309-309-522-5024522-5024 run and coop roof to divert the rainwater [email protected] • www.HelfterFeeds.com coming off, something I’m planning on doing this spring (and install a rainwater Organic Products for All Livestock barrel of course). FPD335 If I hadn’t added all those fibrous plant material I would not have been able to walk in the run without sinking! I have some bags of leaves stored to add over the winter to help with the muddy spots— the girls do like to dig—but leaves, hay and straw tend to mat and get real wet, so I only use the leaves sparingly. I also remove the pumpkin and melon rinds and other wet leftovers after the girls are done with them to help keep the ground dry. The pictures are taken after all the snow melted and we had two days of rain. There is some mud, especially at the entry to the run where I walk a lot, but most of the run floor is still dry enough that even my Silkies do not get all wet and dirty. For nestboxes I use old and new apple Randall Burkey Company crates turned on their side with a piece Quality Animal Health Products Since 1947 of 1" x 4" rough-cut hemlock to bar the bottom. For privacy I draped some burlap Call today for our FREE catalog FREE Gift w/ First Order over two of them but it does not seem to Mention code: 42007 make a difference. The bar keeps the nest- ing material in the crate, but it also gives the birds something to land on to get into the box. (Rough cut works better than finished, offering a better grip for their feet.) I start my boxes about a foot off the floor since I have Silkies who can’t fly,

To help keep her poultry yard dry, Susan collects all her weeds and old plants to layer the run. This has raised the floor shop online anytime randallburkey.com nearly a foot. The chickens stay dry even when it rains as the fibrous stems create a Same Day Shipping 800-531-1097 Se habla eSpañol On in stock items ordered by 1:00pm Mon-Fri 8am-5pm CST Preguntar por Juanita great drainage system.

February/March, 2008 www.backyardpoultrymag.com 11 when I added a bag of dried leaves to their cleaning and put new stacks of newspa- litter to bulk up the mass and give them pers in the nests. I always put a handful something to play with, the girls started of diatomaceous earth in each nest box to lining their nests with them! keep down the mite population. The straw Susan stays put since we have two narrow slats across the bottom of each entry. This new I have a kennel outside with two dogs system works great, and I have more time and a real mud problem. I went to Tractor to sit and enjoy watching the chickens. Supply Company and got bales of wood Nancy, Texas shavings and spread them around. No more mud. This also gave them some- My wife and I “accidentally” found thing to scratch in. I also use this inside the best nesting box. We used many my coop. boxes over the years and they all worked, As for the nesting boxes, I use card- but keeping them clean was always an board boxes with a hole cut in the side issue. and put shavings inside. When the box We had a neighbor known as the cat gets too nasty, I just throw it all away and lady who moved. Upon her move, all make a new one. Hope these ideas help. her cat supplies and items were put on Doug, Indiana the side of the road. I looked at the kitty litter boxes with lids and noticed they We have about 45 hens and lost were the same dimensions as a nesting Susan uses rubber matting to line the some when we were using straw for the box, were covered, and had an opening. bottom of the nest box. The little rubber nesting boxes. I also have a board about Now, 10 years later, I highly recommend knobbies lift the nesting materials and four inches high across the front of the it to all my customers. They are plastic so eggs a little off the bottom. When the nests that keeps the hens from kicking a little hay in the bottom makes the hens nest is dirty, she simply hoses the rubber the materials out of the nests. However, comfortable. For cleaning, the lid comes matting and replaces the hay. the best nesting materials we have found off quickly and easily. Being made of is peanut hulls. The hens seem to like it plastic they rinse right off. We have had but it seems that both the small and the and will scatter it everywhere. They also more than our share of chicks hatch in big girls use both bottom and top rows. like to eat the little pieces that are in with these boxes. Since my Silkies get broody, and I let the hulls. It also helps keep them warm. Stuart Stein, Circle-S-Poultry, them, I made the boxes removable. The This may not work for all but seems to Florida top beveled ledge is a separate shelf and I work well for our hens. We haven’t had can disassemble the two rows and remove any more problems with losing hens the brooding chicken to a separate area since we started using the peanut hulls. until the chicks hatch and are old enough The straw was causing the hens to bind not to be run over by the big girls. up inside. I use either straw or hay as nesting Sandy, Virginia material, but if an egg gets broken or if there is other wet dirty stuff in the nest I have been raising chickens for the eggs will get dirty with hay alone. I almost 28 years. My husband recently haven’t had broken eggs yet but I have renovated our coop with new nest boxes. had fecal matter (from the chicks staying Because the old ones were rather nasty with their mom). I started using a rub- from years of broken eggs and feces, I ber mat (intended to be used in winter was determined to come up with a solu- Stuart Stein suggests using cat litter boxes to minimize snow and salt getting into tion for clean nest boxes. I discovered for chicken nests, and dog hutches for the the house) to line the bottom of the nest that our new boxes were just about the turkey nests. The size is perfect, they clean box. The little rubber knobbies lift the size of a folded newspaper. I fold 6-8 lay- up in a snap since they are made of plastic, nesting materials and eggs a little off the ers of newspapers along their natural fold they rinse right off. bottom, leaving a little space for a liquid lines and put three to four inch stacks of to settle into without messing up the eggs. them in each nest box. Then I put a large When I notice the nest is dirty, I hose off handful of straw in each nest. When I no- the rubber matting, replace the hay and tice a mess, I put any ruined straw along that’s that. The knobbies also seem to with the top layer of dirty newspaper in keep the hay stalks in the nest better. I my compost, and replace the straw as make a little loop from the stalks when needed. This way I don’t have anything I line the nest and with the front bar I to wash, my compost pile benefits, and I don’t find too many pieces of hay in the seldom have an egg that needs cleaning. coop. I’ve actually had it the other way, Once a year I give the coop a thorough 12 Backyard Poultry February/March, 2008 www.backyardpoultrymag.com 13 Backyard Poultry Bookstore For a complete listing of all books available from the Backyard Poultry Bookstore, visit our website at www.backyardpoultrymag.com. Storey’s Illustrated Guide to Storey’s Guide to Raising Chickens

Poultry Breeds Ga i l Da m e r o w This informative book for both begin- Ca r o l Ek a r i u s ning and experienced chicken own- Gorgeous, full-color photographs of more than 128 ers covers breed selection, building birds. This definitive guide includes a brief history of the feeders and shelters, how to collect breed, detailed descriptions of identifying characteristics and store your eggs to maintain fresh- and colorful photographs that celebrate the birds’ quirky ness (or hatching), maintaining good personalities and charming good looks. If it’s fowl facts flock health, raising broilers for meat, and photos you want, you’ll find them all here!278 pages, $24.95 and showing your birds. 341 pages, How to Raise Chickens $18.95 Everything You Need to Know Storey’s Guide to Raising Ducks Ch r i s t i n e He i n r i c h s This book is thoroughly modern and comprehensive. It Da v e Ho l d e r r e a d delivers everything the subtitle promises: “Everything Everything you need to know to raise you need to know—Breed guide and selection—Proper ducks successfully. This comprehensive, care and healthy feeding—Building facilities and fully illustrated guide takes you through fencing—Showing advice.” And it’s all presented in every step of owning ducks. It provides the context of today’s small, backyard flock. How to the most up-to-date information on Raise Chickens might sound like a simple premise for a poultry book. But various breeds (including rare breeds), this one goes way beyond the how-tos. 191 pages, $19.95 feeding, housing, egg production, health care and more. 316 pages, $18.95 The Farmstead Egg Cookbook Storey’s Guide to Te r r y Go l s o n This is not just another egg cookbook. This one stresses Raising Poultry farmstead eggs. It is written by professional chef and Le o n a r d S. Me r c i a cooking instructor, Terry Golson, who also keeps hens An invaluable resource for everyone in her backyard. She knows the differences between who raises poultry. It contains the most factory farm eggs and farmstead eggs and differences comprehensive and current information that affect cooking. The 70 recipes are simple and on raising chickens, turkeys, waterfowl, quick, but delicious. Even though some have a touch and game birds. Covers selection (for of elegance, it’s a down-home, peasant gourmet kind of elegance. 124 both meat and egg production), hatch- pages, Hardcover, $16.95 ing, housing and equipment, feeding, The Book of Geese and rearing. 343 pages, $18.95 a Complete Guide to Raising the Home Flock Storey’s Guide to Da v e Ho l d e r r e a d Raising Turkeys One of the classics of waterfowl management. An easy- to-read book with good illustrations and diagrams, takes Le o n a r d S. Me r c i a you from the egg through incubation, gosling stage, feed- Complete how-to information on raising ing, housing, mating, health and physical problems. It turkeys from young poults to delicious, covers all breeds of geese with descriptions of the traits thick-breasted birds. Discussions on unique to each breed. This really is the complete guide selecting the right turkey for your flock, to raising the home flock. 209 pages, $18.95 breeding and management, processing, flock health, feeding and housing. Con- tains in-depth housing plan illustrations. Revised and updated. Raising Poultry on Pasture 199 pages, $18.95 Ten Years of Success Pastured Poultry Profit$

Ed i t e d b y Jo d y Pa d g h a m Jo e l Sa l a t i n Raising Poultry on Pasture: Ten Years of Success In this classic, Joel Salatin explains how has over 130 illustrated articles. It’s divided into 14 to raise pastured poultry on pasture in chapters and is fully indexed for ease of reference. portable, bottomless pens and earn The enormous range of viewpoints and techniques $20,000 in six month’s time. This hands- make this book unlike any other. Includes an over- on book covers everything from taking view of pastured poultry, brooding, genetics, shelter care of day-old chicks to marketing your designs, day-range systems, equipment, eggs on four-pound broilers. It will teach you pasture, turkeys, ducks and other poultry, nutrition about the benefits of pasture, choosing and14 health, processing, marketing, record-keeping, insurance and more. 246 a breed, starting chicks, pen and pastureBackyard details, processing, Poultry pages, $39.95 common problems, marketing, and more. 334 pages, $30.00 Barnyard in Your Backyard Gardening with Guineas A Beginner’s Guide to Raising Chickens, Ducks, Geese, Rabbits, Je a n n e t t e S. Fe r g u s o n Goats, Sheep, and Cattle This book is a delightful and informative guide to raising guinea fowl on a small scale. It covers the life of a guinea from egg to adult, Ed i t e d b y Ga i l Da m e r o w including incubation, feeding, housing, train- The essential primer for first-time farmers. ing and common problems. Jeannette includes Covering everything from which breeds of information on reasons for raising guinea fowl ducks are best for eggs and which are best (they eat garden pests, ticks and hate snakes), for meat to how to buy a beef or dairy calf to what you need to know before you buy guin- where to find a market for manure, this easy-to-use handbook teaches eas, working with newborns and young keets, you how to operate a mini-farm for fun, profit or both. 408 pages, and much more. 131 pages, $14.95 $24.95 Living with Chickens Chicken Coops 45 Plans For Housing Your Flock Ja y Ro s s i e r Ju d y Pa n g m a n Tens of thousands of people in all areas of the country enjoy raising chickens, whether for Whether you keep one hen or 1,000 hens, food or companionship. Of course, you may you will find a housing plan in this compre- want to read Living With Chickens just for hensive book. Coops range from fashionable the sheer joy of it. Straightforward prose and backyard structures to large-scale, movable illustrations give any future chicken farmer the shelters. You will also find plans for convert- tools he or she needs to get started. Jay Rossier ing trailer frames, greenhouses and sheds draws on his own experiences and those of using recycled materials and simple ways his fellow poultrymen in discussing everything from feeding and to make waterers, feeders and nestboxes. 166 pages, $19.95 housing the birds to keeping marauders from invading the coop. Personal anecdotes, interesting facts, and lush, full-color photographs round out this indispensable guide. 203 pages, $16.95 The Chicken Health Handbook The Mating and Breeding of Ga i l Da m e r o w Poultry A must-have reference for the small flock owner, Gail discusses the problems and Ha r r y M. La m o n & Rob R. Sl o c u m diseases common to chickens of all breeds This book, first published in 1920, and and all ages. It also explains how to hatch now back in print, outlines all you need to healthy chicks, provide proper nutrition, know to become an accomplished breeder. fight parasites, spot diseases and infections It includes manipulating shape and color in their early stages, protect the flock from combinations, preparing birds for weather, predators and building safe houses and yards. Practical charts help encouraging the juiciest meat and larg- pinpoint common symptoms and causes of disease. An extensive listing est eggs and much more. Authors Lamon provides quick access to treatments and remedies for everything from & Slocum were the Senior Poultrymen at the Bureau of Animal poor egg production to crooked toe syndrome. Generously illustrated. Industry for the USDA. 341 pages, $14.95 344 pages, $19.95

If you prefer not to cut your magazine, please write your order on another piece of paper.

Titles: $ $ $ $ $ $

Name: ______Address: ______­ Book(s) Total $______City:______State:______Zip:______Shipping Phone: ______& Handling $______2.50$3.50 Visa/MasterCard No.______Exp.______Order Subtotal $______Signature______WI Residents Add 5.5% sales tax $______Backyard Poultry Bookstore 145 Industrial Dr., Medford, WI 54451 Amount Enclosed $______February/March,Call Toll-Free 2008 800-551-5691 or Fax 715-785-7414 www.backyardpoultrymag.com 15 Co m i n g Ev e n t s : and completion is presented at end of the school. Registration deadline March 1, If you have a poultry-related event, send details 60 days in advance and 2008. Space is limited. we’ll include it in this listing. Send to: Coming Events, Backyard Poultry, Contact Lori Marshall, Marketing 145 Industrial Dr., Medford, WI 54451 or e-mail: Manager, Kencove Farm Fence, Inc., 344 byp@tds. net Kendall Rd., Blairsville, PA 15717; e-mail: [email protected]; website: www. NOFANH Conference Organic Land Care, Gardening for Health kencove.com or call: 800-536-2683. Local and Organic: The Cultivating Wellness, GMOs, Organic Beekeeping, Wicked Natural Chicken, 37th Annual Midwest Sustainable Future Soil Nutrition, Root Cellaring, Growing Tilton, New Hampshire Garlic, and many more. There will also Poultry Federation (MPF) be a market fair (open to the public) with Convention March 1, 2008 over 40 vendors. ortheast Organic Farming Associa- Buffalo, Minnesota For the full program, visit www.no- tion of New Hampshire’s 6th Annual fanh.org. For more information, to register, March 18-20, 2008 NWinter Conference will be held on March or to get vendor details, contact Anne he 37th annual Midwest Poultry 1 at Winnisquam Regional High School, Nason, Conference Coordinator, e-mail: Federation (MPF) Convention will 433 W. Main St in Tilton, New Hampshire T [email protected], or call 603-493-1919. be held at the RiverCentre in St. Paul, from 8:00 a.m. – 5:30 pm. Minnesota. Attendees can expect a wide Tod Murphy, owner of The Farmer’s Kiwi Fence Training School array of education sessions for poultry Diner, will keynote. There will be 36 work- producers, processors, breeders and more; shops running throughout the day. Speak- Blairsville, Pennsylvania an expanded exhibit floor with 331 booths ers include Paul Tukey, Mark Fulford, March 13-14, 2008 packed with the latest and greatest for the David Yarrow and Dan Kittridge. he Kiwi Fence Training School is for poultry industry; and hospitality events Workshops include: Nature’s Pesti- anyone who wants to learn to profes- that give attendees the networking time cides: Using Plants and Essential Oils of sionallyT install agricultural fencing. Taught they need to make the right business con- Plants to Create a Healthy and Abundant by well-known and respected profession- nections. Garden, Green and Looking Good— als in the industry, the school offers the MPF features top-notch speakers from latest installation techniques and building across the nation at a variety of workshops My Mini options. The two-day training includes for the turkey, egg, broiler and organic/ Farm classroom instruction as well as hands-on specialty poultry industries. The education training (outdoors). program is developed by committees of Located in Some topics covered are high-tensile industry leaders who tailor their sessions New York wire installation techniques, bracing to address the hottest issues and challenges Serama, Silkied Serama principles, electric fencing, wood post facing the poultry industry. & Booted Serama products, building woven wire fence, and The convention begins with a pre-show Visit us at: horserail and coated wire installation. nutrition symposium and huge welcome Learn how to give accurate estimates and reception on March 18. The exhibit hall www.myminifarm.com job calculations. and education workshops will run March Email: [email protected] Cost is $350 per person ($250 for ad- 19-20. All events will be held at the Saint Or Write: PO Box 709, Phillipsport, NY 12769 ditional person from same company). This Paul RiverCentre in downtown St. Paul. Proud Member of Serama fee covers the two-day training, booklets, For details on all MPF Convention Council of North America brochures, snacks each day and dinner the events please visit www.midwestpoultry. (www.scnaonline.org) first evening. A certificate of attendance com or contact the MPF at 763-682-2171; fax 763-682-5546; or e-mail, lara@mid- The chicken tractor that westpoultry.com. works and lasts. 5th Annual Organic- • Compact and easy to move • Upper level provides space for feed, Specialty Poultry water, two nests, and predator safe roosting Production Workshop • Lower level is for scratching and grazing • Measures 4ʼx 6ʼ and accommodates 12 hens Buffalo, Minnesota • Affordable, shippable, and easy to March 19, 2008 assemble he 2008 Midwest Poultry Federation (MPF) Convention is pleased to an- Call 620-567-3301 nounceT the 4th annual Organic-Specialty www.eggcartn.com Poultry Production Workshop to Cover Hot-Button Issues for Small Producers Quail Manufacturing • Partridge, KS 67566 to be held Wednesday, March 19, 2008

16 Backyard Poultry at the Saint Paul RiverCentre, St. Paul, pets, among other things. The weekend For more information, directions, Minnesota. will be devoted to the raising and keeping available accommodations, and payment, This workshop is part of the 37th an- of guinea fowl, complete with lectures please contact HLW Acres. Please dress nual MPF convention, which will feature by world-renowned experts on guineas for the weather. Boot coverings and cloth- 180 suppliers to the poultry industry as as well as hands-on seminars on site at ing overalls will be provided. Hermann well as a myriad of other poultry educa- the world’s largest guinea fowl hatchery, and Laurie Weber, HLW Acres, LLC, 1727 tional workshops. Ralph Winters’ Guinea Farm. This will be Exchange Street Rd., Attica, NY 14011; “We encourage all independent or- a tremendous 3-day fun-filled event. Early 585-591-0795. ganic and specialty poultry producers to bird registration is only $35 per member Please see page 62 for coverage of the take an active role in our overall poultry ($45 non-members), excluding transporta- 2007 program. industry by attending this convention,” tion, hotel and meals. Complete details and said MPF Executive Director Steve Olson. registration information located at www. “The slate of speakers in 2008 will provide gfba.org or e-mail [email protected]. an outstanding educational opportunity for this segment of the poultry industry, On-site Pasture Poultry and we welcome your participation in this annual event.” Seminar Dr. Jacqueline Jacob, Minnesota poul- Attica, New York try Extension Agent and Assistant Profes- sor at the University of Minnesota, is the April 26, 2008 program chair for this special event. The LW Acres, LLC, is hosting an on- following workshops will be offered: Hthe-farm pasture poultry program in Dealing with the Methionine Issue; Attica, New York on Saturday, April 26, Part 1: Introduction to the issue; Part 2: 2008. Registration is at 8:00 a.m. with cof- How the Organic Egg, Broiler and Turkey fee and donuts. The program will begin at Industries are Preparing to Deal with this 9:00 a.m. and end around 5:00 p.m. Issues; Comparison of Housing Systems This year’s feature speaker will be for Layers; Breeds and Strains for Organic Enos Hoover, Sunny-Side Meadows Poultry Meat Production Farm, Dorchester, Wisconsin. Enos has The MPF Convention runs March 18- been directly involved in meat processing 20, 2008, at the Saint Paul RiverCentre in since birth, first in central Missouri, then St. Paul, MN. in Wisconsin. Enos now produces and For details on all MPF Convention processes wholesome foods for the public events please visit www.midwestpoultry. including grass-fed beef, pasture pork, com or contact the MPF at 763-682-2171; poultry, rabbit and organic vegetables. His fax 763-682-5546; or e-mail, lara@mid- focus is on direct consumer marketing di- westpoultry.com. rectly from the farm. He is remodeling his facility to become state inspected and will Gardening Events in Iowa be able to sell meat products to stores and restaurants. Plans also include becoming Guinea Fowl Breeders certified organic, which will be the only Association Convention organic poultry farm in Wisconsin. Sunny- Side Meadows was featured in Backyard DuBuque, Iowa Poultry magazine in the Feb/March 2007 April 11-13, 2008 issue, page 33. egister to attend this annual conven- His program will include the follow- tion for fun and education. Visit http:// ing: Small enterprise options and ideas to www.gfba.org/convention.R fit any farm; Production, processing and This will be a convention worthy direct marketing of grass-fed and range- of organic status. This event is hosted raised meats; How to raise top-quality by Guinea Fowl Breeders Association hay without planting a single seed ever (http://www.gfba.org/) and our personable again—become fully and truly sustainable; founder, president, and published author of Proper soil building and management, and Gardening with Guineas, Ms. Jeannette S. Q/A session. Ferguson. Guinea Fowl, as you may know, Seminar cost is $60 per person or $100 are one of the world’s best non-pesticide per couple. Lunch will be provided. A tour bug and weed control options. They are of the farm and state-licensed/inspected especially prolific at munching the dreaded slaughtering facility will be included. If carrier of Lyme disease—ticks! A bonus there is a topic you would like included is that these wonderfully colorful birds in the program, or future programs, please are equally entertaining and endearing as contact HLW Acres.

February/March, 2008 www.backyardpoultrymag.com 17 Re s o u r c e s : Poultry Friendly Veterinarians

olks frequently contact Backyard sion, who says, “I do not consider myself Current list of poultry- Poultry seeking veterinarians who an expert on backyard poultry at all, and friendly veterinarians: Ftreat poultry. As the interest in don’t want to be contacted by thousands poultry continues to rise, we expect more of people seeking free advice, but I do see Georgia: clinics will begin treating poultry. In the the occasional chicken, duck, goose, or Dr. Kevin Chapman meantime, here is what we know: turkey here in my clinic. My past experi- P.O. Box 608, Hwy. 53 Below is the website listing for the ence has been that I could be inundated Hoschton, GA 30548 Association of Avian Veterinarians, and with e-mails and phone calls from all over 706-654-1111 several veterinarian clinics that have the world wanting me to diagnose a bird www.hoschtonanimalhospital.com contacted us directly, wishing to be listed from 2,000 miles away. Illinois: Animal Ark Veterinary Clinic as a poultry-friendly clinic. “The AAV website allows people to 3235 N. Kedzie Ave. I want to remind readers that these search for veterinarians in their city or Chicago, IL 60618 clinics would expect to get paid for ser- state, and would give your readers access Phone: 773-442-6500 vices treating poultry just as if they were to the names and numbers of hundreds of Fax: 773-442-6507 treating a dog, cat or other animal. Please veterinarians who have a special interest www.animalark.us do not abuse that service with phone in birds.” Indiana: calls, etc. expecting answers to poultry- Arbor View Animal Hospital related questions without expecting to Association of Avian Veterinarians: 244 W. US Hwy 6 pay for that service. http://www.aav.org/ Valparaiso, IN 46385 Phone: 219-762-7267 Perhaps it is best explained by a letter : Find your local avian veterinarian Kentucky: http://aav.org/vet-lookup sent from one veterinarian in our discus- Teresa Gregory, DVM Crestwood Veterinary Hospital 6321 W Highway 146 Crestwood, KY 40014 (502) 241-4117 Maryland: Best Friends’ Veterinary Hospital 7600-H Lindbergh Drive Gaithersburg, MD 20879 Phone: 301-977-1881 Fax: 301-977-2468 Missouri: Julie Burge, DVM Burge Bird Services 13833 S 71 Hwy Grandview, MO 64030 Phone: 816-356-4700 www.BurgeBirdServices.homestead.com Ohio: Tipp City Veterinary Hospital and Wellness Center 4900 South Cty Rd 25A Tipp City, OH 45321 Phone: 937-667-8489 Virginia: Pet Care Veterinary Hospital 5201-A Virginia Beach Blvd Virginia Beach, VA 23462 Phone: 757- 473-0111 www.petcarevb.com Washington: The Pet Doctor 11419 Bridgeport Way SW Lakewood, WA 98499 Phone: 253-588-1851

18 Backyard Poultry February/March, 2008 And the 2007 Photo Contest Backyard Poultry Winner is... Photo Contest Winner e asked you, the readers, to select your favorite cover in choosing the prize winners for last year’s photo contest. WWe received many votes by mail and e-mail. The February/March, 2007 cover photo by Christy Allen, Oregon, came out on top, taking first place. Coming in second was the August/September, 2007 cover photo by Michael Dougherty, Arkansas, and third was the June/July, 2007 cover photo by Regina Seaner, Virginia. First place by Second place by Christy Allen, Michael Dougherty, Oregon Arkansas

Poultry Predator Identifi cation — The First Step To Deterrence

BackyardVolume 2, Number 4 August/September BackyardVolumeVolume 2, NNumber 1 , 2007 umber 1 February/MarchFebr uary/March, 2007 Poultry Po Dedicated to more and better small-fl ock poultry Dedicatedultry to more and better small-fl ock poultry more and better small-fl ock poultry

Pastured The February/March, 2008 Poultry Raising a Critically For Profi t & Peace of Mind Endangered Breed: cover photo of a Golden Sebright Pg. 30 The Java cockerel is by Dyanna Byers- Breeding Experience The Homestead Flock Heiss, California. Pg. 41 Raising & Training Learn more about the won- Exhibition Poultry Pg. 49 4 Portable derful Sebright bantam breed on HousingI deas

page 28. Plus: • Getting started with quail • Supporting rare breeds Designing Your • Build a trap nest • Book reviews Pasture Shelter Pg. • Just for fun 22 ...and more inside!

Third place by Send Your Photo(s) Today! Regina Seaner, Photo Contest Guidelines Virginia

Each issue’s winner will be displayed in Inside: How to Build Your Chicken Coop in 3 Easy Steps! Pg. 24 BackyardVolume 2, Number 3 the position of honor—on the front cover of the magazine! June/July, 2007 Photos must relate in some way to poultry or their products. No limit on Poultry Dedicated to more and better small-fl ock poultry number of entries. Attach your name, address, phone number or e-mail and photo caption or description to each photo (not on the front, please). Ornamental Peafowl Pg. 61 Backyard Poultry retains the right to publish and/or reproduce any and all photos submitted in future issues or publicity, with or without The Challenges mention of source. & Rewards of Making Your To have your photos returned, please include a self-addressed stamped Own Feeds Pg. 44 envelope.

Each issue’s winning entry will be placed in a gallery of finalists, to Help Your Chickens Beat the Heat! be announced in the February/March, 2009 issue. First prize—$50; 2nd Pg. 39 Plus: prize—$30; 3rd prize—$20. • Cubalayas & wheaten plumage • Rare egg treasure • Unbelievable nesting material • The Pomeranian goose Send your entry to: Backyard Poultry Photo Contest, 145 Industrial Dr., • A poultry love story ...and more inside! Medford, WI 54451; or e-mail photos in jpg format to [email protected].

February/March, 2008 www.backyardpoultrymag.com 19 Youth Photo Contest Showcases Creativity

Kr i s t i n Hi l d e b r a n d t Wi s c o n s i n

he 5th annual Wisconsin Interna- tional Photography Contest was held onT September 29, 2007 at the Wisconsin International Poultry Club Show in Portage, Wisconsin. This was the most successful year with 101 photos being displayed by 26 different youth. The photos were judged by Tracy Strother, Racine County 4-H Youth Intermediate 1st Place—Shawn Lamers Senior 1st Place—Emillia Beach Development Educator, an excellent photographer and judge. “Overall, I was impressed with the photos and the pho- tographers’ skills. I most enjoyed the im- ages that showed a little character or used a photographic technique that stressed the photographer’s abilities. I appreciate this opportunity for 4-H members to in- tegrate two project areas—photography and poultry,” said Tracy. Here are some of the winning photos. Senior 2nd Place—Kenny Lemens Intermediate 2nd Place—Frankie Beach

Junior 1st Place—Janae Kellogg

Intermediate 3rd Place—Carrie Rye Senior 3rd Place—Dara Fillmore

Junior 2nd Place—Vanessa Ponterio Junior 3rd Place—Courtney Balthazor People’s Choice—Kaylyn Lund 20 Backyard Poultry Honorable Mention — Charmayne Anderson Brown Egg Honorable Mention—Haley Schmidt Blue Egg Bantam Araucana & Silkie Chickens • Show Winning • Started chicks Flock to adults Call or visit us online! 937-472-2019 www.BrownEggBlueEgg.com Honorable Mention — Benjamin Hildebrandt Honorable Mention—Mikayla Jaeckel 136 Woodland Dr. • Eaton, Ohio 45320

February/March, 2008 www.backyardpoultrymag.com 21 He l pf u l Hi n t s : cheap tricks for winter’s challenges

Ca r o l Br a c e w e l l maybe something to that circular design of the commercial w w w .Ma d Ci t y Ch i c k e n s .c o m waterers we used in the warmer months? Wi s c o n s i n After some observation, I decided that the steep, thin sides of the waterer allowed the hens to dip their beaks in the water Warm Waterer Base while keeping their wattles off to the side of the bowl. The dog ased on our local backyard chicken owners’ e-mail list, dish was too thick at the rim; the hens were dragging their wattles keeping our hens’ water from freezing is a hot topic and in the water and the drips were freezing in place. Ouch! B source of much puzzlement and experimentation, myself Sticking with the commercial waterer, the next question included. I wanted to solve the problem in the best way for my was how to keep the waterer warm without melting it. I saw chickens—and my wallet. some techniques that involved buying a heated tile or base We already had an extension cord to the coop to provide onto which to set the waterer. Being a bit too cheap for that, I the required 14 hours of light to keep the hens laying through thought about comparable products and realized that one item the winter. We tried a heated dog bowl, but the hens ended up designed to stay on for long periods of time at low temperatures with frostbitten wattles from dipping them in the bowl. How is a crock-pot or slow cooker. can a chicken drink without getting her wattles wet? Was there Of course, I wasn’t about to go out and buy a commercial crock-pot to water my chickens, but I knew that wouldn’t be Purchase an necessary. I headed straight to our local thrift store. There I inexpensive, used found several crock-pots for under $5. crock-pot from a The crock-pot base had a lip at the edge, so I added a ce- secondhand store. ramic tile, which evenly transfers the warmth of the crock-pot Place ceramic tile base to the base of the waterer. At the lowest setting, it does over base, place waterer on tile, and not melt the plastic waterer. It doesn’t have to keep the entire plug in crock-pot. volume of water from freezing, only the bottom few inches, Whenever you are so it still flows into the circular base. using electricity in Freezing water problem solved for under $5! your coop, sheds, The hens still prefer to eat snow or the water I spill on the etc. be especially ground, but they do drink from the warm waterer, with no signs cautious of any of wattle frostbite yet. debris, straw, or other flammable materials that could Warm Bed With a “Third Hen” catch on fire. Like nervous parents, we worried about our first two hens when it got really cold. We were sure they’d turn into popsicles, and we wouldn’t be able to understand their complaints until it was too late. Knowing that the main way chickens stay warm is by huddling together, we worried that two hens wasn’t a

The “Third Hen” coop warmer is made from a clay flower pot, and saucer, old light bulb socket, lamp cord, heat-resistant tape, and a 15-20 watt light bulb.

22 Backyard Poultry “critical mass,” so we invented the “Third Hen.” It’s easy to make from items you may have laying around:

Parts list: Porcelain light bulb socket Lamp cord with plug (salvaged from a broken lamp?) Ceramic flowerpot and saucer 15-20 watt light bulb (40 is too hot) Heat-resistant tape (gaffer tape recommended)

Wire the light bulb socket with the cord to whatever length you like. We didn’t include a switch because we used a timer to turn it on at night and off in the morning. We’d The completed warmer can be placed on a ceramic tile to ensure unplug the whole thing that the heat will not cause fires. Take time occasionally to during warm weather. remove dust and dander as well. Screw the 20-watt bulb into the socket, tape the socket in the ceramic saucer, and their 14-hour day! overturn the flowerpot on top. You’ll need to size your pot and When you put the Third Hen in your coop, take care if you saucer for the right fit as well as the right temperature. put it onto straw or wood shavings. Ours never got too hot that Plug it in for an hour and check that it doesn’t get too hot. we worried about it, but you might set it on a ceramic tile. Also, It may get too hot to hold. You don’t want to burn down your keep the dust off it and check that the hens aren’t pecking on it chicken coop, so if it’s too hot, get a smaller bulb or a larger any place a little dot of light leaks through. flowerpot. We had our Third Hen on a timer to come on at night, but Once you are happy with the bulb wattage and pot size we mostly just kept an eye on the temperature and only turned (not too hot!), tape an all-metal lid over the drain hole of the it on when it was below freezing. flowerpot and tape the pot securely to the base. Tape all around Now that we have three hens, I haven’t started using the the joint with tape so minimal light leaks out. Third Hen yet this winter, figuring three could keep each other Finding the heat- warm. Since there is no way for a hen to tell me she’s cold, I resistant tape might be can only assume she’s OK. I’ve gone out on a cold night and a challenge for some. slipped my hand under one and she’s still plenty warm. Gaffer’s tape is used in The Third Hen may have been more for my guilty con- photographic and theatre science than the hens’ actual needs, but it was a fun project lighting, and we have it to make! around the house. It is cloth tape that is able to take high temperatures without melting. Brand HomeMade names include Permacel, By: Ken Braren & Roger Griffith ProGaffer, Nashua, or ShurTape. Don’t use duct tape! As wonderful as duct tape is, it’s not 101 easy-to-make things for your designed for high temperatures and the adhesive will melt (voice garden, home or farm of experience). Though I haven’t tried it, I know muffler tape, available at most auto parts stores and even some truck stops, If you want to save time and money, or make your life easier and is designed for high heat, so that might work too. I imagine one more productive, start with this book. Here are some projects cov- could also wrap the whole thing with wire and twist it down ered: Fireplace front, to conserve heat; Root cellar, to store those valuable vegetables through the winter; Fences, gates, stiles— tight. Be creative, but remember the heater gets pretty toasty even a turnstile; Animal shelters—from birds to horses; Window after being on for even a little while. greenhouse; Inexpensive solar drier; and dozens of small, useful At the time, our two hens preferred to sit on the floor of the items such as stove wood containers, a macramé hanger, tool stor- hen house, so they cozied up to the Third Hen when it was cold. age units and seed containers. 176 pages, $14.95 + $3.50 S&H, If your hens perch, this heater would still radiate warmth to the WI Residents add 5.5% tax. perch area without getting too hot and without disrupting the To order your copy visit our website at www. dark like an incandescent bulb does when used for nighttime backyardpoultrymag.com or call heat. I feel that hens should be permitted to sleep in the dark, especially when the timer light comes on at 2:30 a.m. to start 1-800-551-5691

February/March, 2008 www.backyardpoultrymag.com 23 Just for Fun: Backyard Poultry Visits The Ohio National Poultry Show El a i n e Be l a n g e r Ph o t o s b y Sh e r i Ma r k l e y & Ne i l Gr a s s b a u g h

ackyard Poultry had the pleasure of attending the Ohio National BPoultry Show in Columbus, Ohio on November 10-11, 2007. The hosts of this show, the Ohio Poultry Breeders As- sociation (OPBA) were very welcoming and put on a fine show. When I asked Show Secretary Eric Markley about the work involved in planning and put- ting on such a large show, he credited a hard-working and dedicated group of association members and volunteers. Planning begins immediately after the last show ends, and everyone dedicates taught me many things. I will never at- honor of drawing the winning name for countless hours right on through show tend a show that I do not wish I could the honorary 200,000 bird of the show. cleanup. Some members and directors of see them.” Since he is the only person that has seen the OPBA have been giving their time Don Krahe has never missed an all the Ohio National has to offer over for most of their adult lives. Ohio National show in all of the 50+ the past years, he was also honored and This year, two of them were honored years. He has seen all 200,000 birds given a plaque. for their years of service by naming and all 10,000 exhibitors. He had the While Don is the only person who the Champion Duck trophy and the has never missed a show, at least one Champion Large Fowl trophy after other person seemed pretty determined them. These two individuals are George to attend as well. Jason Rau, of Franklin, Shreffler and Wilbur Stauffer, who have Ohio, is an Army Reservist who has been supporting the OPBA for over 100 served in Kosovo and is now headed to years combined. Eric tells me these two Kuwait, where he will patrol the border. men, and other members/directors have He drove up from Georgia to exhibit his altered his life. He says, “I look up to birds. His mother, Robin, takes care of both George and Wilbur nearly as close his birds when he is away. as I look up to my father. They have made a big impression on my life and

Everyone who exhibited at the Ohio National OPBA President Tim Johnson presents had his or her name entered into a drawing. Don Krahe with a plaque. Don Krahe has The name that was drawn represented the never missed an Ohio National show in all honorary 200,000th bird in the show. The of the 50+ years. His nametag reads, “Most winner of this honor was Lucas Dickerson. Dedicated Exhibitor.” In the background He received a $200 award, a plaque, and a OPBA President Tim Johnson and is Sherry Myers, making sure the right free entry in the 2008 show. The award is Secretary Eric Markley prepare to awards get to the right person. presented by Don Krahe. present awards. 24 Backyard Poultry The heavily-laden awards table. Judge Jeff Halbach and Clerk Ron Murry. This show is usually the largest annual poultry show in the country (with the exception of two events since 1972) and had 376 exhibitors show- ing 4,311 birds. And the views were spectacular. Many associations held their national meets, as did the Society for the Preser- vation of Poultry Antiquities (SPPA). Christine Heinrichs, publicity director for the SPPA and author of the book How to Raise Chickens signed copies of her book. Don Schrider, of the American Live- Reserve Champion Turkey: Slate Old Champion Medium Duck: Cayuga Young stock Breeders Conservancy (ALBC) Tom, Patrick Sheehy, Barnstead, New Drake, Wild Plum Waterfowl, Red Wing, gave a lecture to attendees titled, “Evalu- Hampshire. Photo by Neil Grassbaugh. Minnesota. Photo by Neil Grassbaugh.

Champion Goose: Toulouse Old Female, Travis Birdsell, Raleigh, North Carolina. The youth show was well attended. Youth participating worked hard... Photo by Neil Grassbaugh.

played a little...... and received many awards.

February/March, 2008 www.backyardpoultrymag.com 25 ating Poultry for Production, Exhibition, Breeds: and Breeding.” The lecture addressed several important topics including: how to know if a hen is laying, which The Appenzeller offspring should be retained as breed- ing stock to improve rate-of-growth, adult size, or fleshing, how the body Spitzhauben under the feathers affects breed type and exhibition qualities, and tried-and-true techniques for evaluating the productiv- ity of chickens. The OPBA invests heavily in the youth program, as they are the future of the fancy. “We couldn’t do this show without their support,” says Janet Miller. Janet and husband Mike, youth program coordinators, planned a batch of programs for the youth including an essay contest on the topic, “Imagine your local newspaper has asked you to write a special interest article about the Ohio National Poultry Show to encourage other young people to attend the show and explore the world of exhibition poultry.” The response was outstand- ing and the judges had a difficult time selecting the top three in each age-group. tioned regularly. This is an almost identical Winning essays will be published in Te r r y Be e b e w w w e g e n c y o u l t r y c o m breed still in existence today. Thankfully future issues. .R P . Un i t e d Ki n g d o m the Appenzeller has been distributed to The Ohio National Junior Show is many countries throughout the world, and planned with young people in mind he Appenzeller Spitzhauben is a although not hugely popular, has grown and fun is an essential element as far very unusual and stunning breed. Its in strength over the years. There is a rare- as the Millers are concerned. “Every Tmain characteristic is the somewhat breeds club that covers this special breed show is a memorable experience for strange pointed headcrest feathers. This in the United Kingdom. The rare-breeds these young exhibitors,” says Miller, gives the bird a distinctive look that sets it club is solely for breeds under threat and “and we want Ohio National memories aside from any other breed of poultry. The does a great job in protecting the breeds for to be happy ones.” The 2008 show Appenzeller has some great characteris- future generations of poultry breeders, and will mark the 10th anniversary of the tics; it is ideal for mountainous conditions is why the club is highly successful. Junior Show and thoughts are already and does not suffer from frostbite due to I am very pleased to have found that turning toward making it an extra- the small wattles and combs. the Appenzeller is also becoming more special event. The Appenzeller originated in Appen- popular in the U.S., not just as an exhibi- Thanks to the Ohio Poultry Breed- zell Canton in the northeastern region of tion bird but as a backyard poultry breed. ers Association for the hospitality and a Switzerland. The head feathers are said to The quality of the birds in the U.S. that I great time. I encourage readers to make resemble the headdress worn by the ladies have seen are excellent and are bred cor- an attempt to attend a large poultry show of that region. It is considered the national rectly to represent the European poultry such as this in the near future. It is fun breed of Switzerland. standard for this breed, which is the way and educational, and offers the opportu- Tracing the actual source of the breed that breeding of all pure breed poultry nity to see some quality breeds. is really quite difficult as there are no should be directed. The country of origin The 2008 Ohio National is set for guaranteed records to work with to give of any breed of poultry must state and November 8-9, 2008. It is always the an idea of age. Most breeds can be traced keep the standard. This should not vary second full weekend of November. easily, but the only records we have show in any way no matter where in the world If you can’t make this show, be sure that in the 1950s the Appenzeller became the birds are being bred. to find one in your area. Contact the almost an extinct breed. There is no doubt The breed has been developed to local or state poultry association, or that it is quite an old breed, but the actual exhibition standards in many countries, your extension office to find a show dates are not available. There is little or which is excellent, taking into account near you. no mention of the Appenzeller in most the rarity of the breed. For a complete list of show winners, of the early poultry books, but the very There are now five color variations visit www.ohionational.org. similar breed—the Brabanter—is men- available; the Silver Spangled, Gold Span- 26 Backyard Poultry gled, Chamois (Buff) Self Black and Self Blue. As far as I know, these are available in large fowl only. Up to the present day there are no Appenzeller being created in the bantam variety in the U.K. There are some in Germany which were created in Aurich, northwest Germany in 1988/1990, so really quite a recent addition. There is also quite a number of the bantam variety being bred in the United States although they too are still quite rare. (The Appen- zeller is not currently accepted in the U.S. Standard—Ed.) The head of the Appenzeller is its The Appenzeller originated in Appenzell crowning glory, with the pointed crest Canton­—the northeastern region of being more visibly pointed on the male Switzerland. The head feathers on this bird. The female crest is smaller and hen are said to resemble the headdress Note the more visibly pointed crest on slightly wider which can sometimes give worn by the ladies of that region. Photo by this Appenzeller cock. Photo by Channing the appearance of a bad hair day but even Channing Grisham, Alabama. Grisham, Alabama. this does not deter from the interesting appearance of the breed. looking for an overlapping spangling, them confined ensure you have a very The bird’s nostrils are very bony and making the birds look very much darker well secured pen and run. quite wide with the front of the head car- than they do today, but today many breed- In some cases the Appenzeller has rying a type of horned comb which tends ers prefer a more heavy individual type of been classed as a non setting breed but to be in a sort of V shape. spangling, evenly spread around the body I have found that this is not always the The classification of the Appenzeller giving a more open appearance, which I case, and if left undisturbed there are is as a large light breed with the hens/ must add is very attractive. exceptions to the rule. But take the non pullets weighing approximately 3 lbs. The breed is not difficult to reproduce setting into account should you wish to and the cockerel/cock weighing in at but can tend to be a little flighty. To breed, and be prepared to either have an around 4.5 lbs. protect the birds a net on the top of the incubator or a broody hen on standby. Egg The basic straight colors are quite run is a good idea and will help contain production for this breed is expected to be easy to describe as they are full self col- any birds that may decide to go airborne. around 150 per year, which is not com- ored feathered with a fairly tight feather They are a very active and interesting mercial but quite good for a rare breed. quality. This should have no white or bird to keep, but it is better to allow them One fun and interesting point on tipped feathers as is set in the standard for space and plenty of fresh air to keep the first Appenzellers hatched in the the breed, which is always preferred. them fit and toned. The Appenzeller is U.K. was that the sister of the Duchess The Spangled varieties are a different an excellent climber and loves to climb of Devonshire, who is a relation to our matter, with the judges for many years and roost in trees, so if you want to keep queen, brought birds in from Switzer- land and hatched them in the Duchess’s incubator at Chatsworth House farm in Derbyshire. The result was that this im- portation then became one of only two original blood lines to be imported into the U.K.; from these lines came some of the birds which exist here today. Over recent years as the breed has become more popular there have been birds im- ported. This has increased the numbers and also the strength of the breeding stock. There are very good birds in the U.S., a very good strain in the U.K., and an excellent strain in Sweden. This is in addition to the ones that are in their country of origin. Two breeders in the U.S. may be contacted by e-mail: Carla Allen, Texas; [email protected] and Chan- The Appenzeller can be a bit flighty. To protect the birds a net on the top of the run is a ning Grisham, Alabama; andersonhatch- good idea and will help contain any birds that may decide to go airborne. [email protected].

February/March, 2008 www.backyardpoultrymag.com 27 The Sebright Bantam

Sebright—Golden male Sebright—Silver female

Lo w e l l Sh e r m a n England about 1800. It was named after The Sebright is in the Rosecomb Di s t r i c t 14 Sir John Sebright. Clean Legged Class (RCCL) along with Am e r i c a n Ba n t a m As s o c i a t i o n The Sebright is a small breed of other rose comb breeds such as Wyan- Il l u s t r a t i o n s c op y r i g h t e d b y t h e chicken with the females weighing 18 dottes, Dominiques, Rosecombs, and Am e r i c a n Po u l t r y As s o c i a t i o n – 20 ounces, males weighing 20 – 22 Belgian d’Anvers. Pa t Ho r s t m a n , Se c r e t a r y /Tr e a s u r e r ounces and all less than 1-1/2 pounds. The lacing color pattern on the They are one of the more popular breeds Sebright is unique—each and every he Sebright is a true bantam breed of bantams as they do not need a lot of feather should be laced with a distinc- and does not have a large fowl coun- space and do not consume large amounts tive intense black edge. The basic color Tterpart. Its origin was established in of feed. is either a golden bay color (known as the Golden Sebright) or the silvery white color (known as the Silver Sebright). The two varieties of Sebrights are the only two in this breed. An unusual characteristic of this breed is that the males have a unique feathering condition call “Hen Feather- ing,” where the hackle and tail feathers are similar to those of the females. The cocks and cockerels should not have hackle feathers extending over the shoulders. In addition, the cocks and cockerels do not exhibit the typical rooster tails with the sickle feathers. The top two tail feathers of Sebright males should not extend more than 1/2 inch beyond the other tail feathers. The Sebright has an endearing look and attitude. The lacing and hen feather- ing characteristics of the males makes this a fun breed to raise. To learn more about the Seabright bantam, you can order a book by Bill Hol- land titled Golden and Silver Sebrights. The cost is $6 plus shipping. Visit the ABA website, wwwbantamclub.com, and choose the “online bookstore” link. You can also contact the Sebright Club of America , Jerry & Mary Ann Bonds, PO Box 136 , Ila, GA 30647.

28 Backyard Poultry February/March, 2008 www.backyardpoultrymag.com 29 He a l t h : Th e An s w e r Ma n

Ro n Ke a n Ex t e n s i o n Po u l t r y Sp e c i a l i s t Un i v e r s i t y of Wi s c o n s i n -Ma d i s o n

Even small hens should be able to get in starting to lay, or is about to stop laying. the hay and keep themselves warm. We I’m not sure why, but it’s not unusual to usually try to keep it warmer for them, see this. I’ve heard these called such but they can probably survive just fine. things as rooster eggs, witch eggs, wind Think of the wild birds that are outside, eggs, etc.! they survive alright. I would guess the So, the hen that is starting to molt If you have health related poultry hen that died may have had some other could have laid these, or another hen who questions you'd like answered, send problem that may have been made worse is about to start molting could have. your questions to us at Backyard by the cold. They can also occur if some foreign Poultry, Attn: Answer Man, The second thought would be a safety object gets into the oviduct. Occasion- 145 Industrial Dr., Medford, WI 54451 issue, in that a heat lamp must be secure ally, you’ll see an egg formed around a or e-mail to [email protected]. We will try (can’t be knocked down into the hay, lit- small piece of tissue that sloughs off the to include your questions in an ter, etc.) A fire is usually devastating in oviduct or ovary. upcoming issue. a chicken house. As you are seeing, hens can molt at The statement about a 40-watt bulb various times of the year. If the hens go Light Wattage in Hen House concerns egg production, and not heat. without water for a while, this can cause fter reading the article “Why Have I think the point is that you only need them to molt. Certainly, it can be difficult My Hens Stopped Laying” on page to use a 40-watt bulb. You don’t have to to keep unfrozen water for them this time of 33A of the Dec/Jan issue, I was wonder- have a very bright light to stimulate egg year, so that could be a possibility. Other- ing why we were advised not to leave production, and a larger bulb will use wise, it may just be that she “didn’t read the a light on continuously that was larger more energy. While very bright lights book!” She’ll likely be just fine, if she has a than 40-watt in the chicken house. I raise have been known to encourage cannibal- good shelter to get in out of the cold. Aracauna bantams, which are pretty ism occasionally, I don’t think it’s a huge small. Last winter, even with the house concern. If you want to use a brighter Broodiness in Winter 3/4 full of bales of hay and the chickens bulb, you certainly can. have a six-month-old hen that will not sleeping on them, one of my hens froze The infrared heat lamp should be Igo into the coop at night. She has made to death. After that, I hung an infrared fine. While it may not be optimal to have a nest on the ground under some rose heat lamp over their area and suffered a bulb on 24 hours per day, it’s not much bushes with many stickers but no cover. I no more loses. of a problem, and it’s probably better to just found her and she has about a dozen This year, I have many more hens keep them warm. The red bulb also won’t eggs. It is December. Can she hatch these and can’t hang the light directly over be much of a problem, so I’d suggest in this cold weather? Snow is coming. them. So I hung it in the middle of the keeping it the way you have it, as long Robert house and it seems to keep things at an as it’s safe. acceptable temperature. My aim was to Depending on how cold your nights keep them laying and to keep them from Witch Eggs have been, the eggs might still be good. freezing. Am I messing them up with the y friend Robbie and I have 10 While ideal storage temperature for hatch- continuous light? If so, how do I keep chickens, several different kinds, ing eggs is usually around 60° F, they can them warm enough to help them stay betweenM us. withstand temperatures down to nearly alive and laying? We started this just to have a few freezing. When the eggs freeze, they’ll of- Linda Prince, Indiana chickens around for eggs. ten crack open, so if they haven’t cracked, Why is one in this group laying a very I’d guess they may still be viable. Birds should not freeze to death small brown egg that has no yoke and Once she starts sitting on the eggs, without heat unless there is either no starting to lose her feathers (Molting?) in she’ll likely keep them warm enough to ventilation (causing too much humidity cold 40° F weather? Isn’t that supposed to hatch. in the air, which will chill them and can take place in the spring or summer? If you don’t mind dealing with cause death) or too much of a draft that Monty, California chicks this time of year, I’d encourage is whipping by them (which again, could you to try to move her to a safer (and cause the same problem). Birds will, in First, it’s unusual if you’re getting possibly warmer) place. If you move general, generate their own body heat. very many of the small, yolkless eggs. It’s the eggs and her to a nest somewhere, You say you have “many more hens” so not unusual to get one or two occasion- she’ll probably continue to sit on the they should be keeping each other warm. ally. These often occur when a hen is just eggs. You might close her in (easily 30 Backyard Poultry American Poultry done by putting a board over the front Association, Inc. Country Hatchery of the nest) for the first couple of days North America’s Oldest White and Colored after moving her. Livestock Organization Muscovy Ducks, Ancona Predators are a real concern, espe- Ducks, Pilgrim Geese, cially in the winter, since they are likely Membership Dues Benefi ts Include Standard Bronze Turkeys. Eggs, Babies, hungry and cold, too! Newsletters – yearbook $15 per yr- $40 for 3 yrs informative articles on all Adults. If you don’t want to deal with chicks, Junior (under 18)-$10 aspects of poultry raising Safe, Nationwide Shipping it’s probably best to keep her away from For More Info Contact: Call or write for your FREE catalog! the nest for a few days. She’ll likely Country Hatchery break her broodiness fairly quickly if she American Poultry Association PO Box 747 • Wewoka, OK 74884 doesn’t have a nest. P.O. Box 306, Burgettstown, PA 15021 405-257-1236 (We had a follow-up report regarding 724-729-3459 www.countryhatchery.net Robert’s question: He moved the eggs www.amerpoultryassn.com Providing you with quality inside, seven out of 14 hatched, and three [email protected] poultry for over 40 years! of those later died. He's now raising four holiday chicks.—Ed.)­

No Hens Laying & One is Egg Bound have a small flock of mixed breed and mixed aged chickens (11 hens, I two roosters and two eight-month- THE AMERICAN LIVESTOCK BREEDS CONSERVANCY, founded in 1977, is old chicks that a hen hatched). Some a non-profit membership organization working to protect over 150 breeds of cattle, of them are over four years old. They goats, horses, asses, sheep, pigs, rabbits, and poultry from extinction. It is the pioneer have been free ranging all summer but organization in the U.S. working to conserve heritage breeds and genetic diversity in sleeping in the chicken house at night. livestock. Annual membership of $30 includes the bimonthly ALBC News. Send $2 for I have not gotten any eggs since Sep- an information packet and sample newsletter. tember. They were going through molt ALBC • Box 477, Pittsboro, NC 27312 USA • 919/542-5704 just fine, and we were getting two or [email protected] • www.albc-usa.org three eggs a day. Then nothing. We discovered a skunk in the hen house in early October and chased him away by putting in a solid floor so he could not enter at night. Then a raccoon came right before Halloween. No evidence of predators since—or eggs. When the egg production went to zero we decided that it would be a good time to worm them so we used Wazine at the prescribed rate but have still never had any eggs. They eat scratch and 20% lay crumble or pellets. They get leftover scraps. They look wonderful and are Poultry Health Poultry Feeders Egg Incubators in full feather. They act fine. Will I ever get eggs again? Should these pullets from last Memorial Day start laying soon? We are vegetarian at our house so if they don’t lay they will still be ok (we won’t eat them) but it would be nice to know. Feeding Equipment Poultry Brooder Poultry Coop My other problem is: I have a very old hen who is very fat. She is egg bound with three eggs that I can feel. I have tried min- eral oil enema and manual manipulation twice but to no avail. She is on the decline. Is there anything else to be done? What can I do if this happens to another hen? Geanna via the Internet www.flemingoutdoors.com February/March, 2008 www.backyardpoultrymag.com 31 Day length is very important for egg slight nose discharge. One died. I’m giv- production in hens. Typically, birds will ing the flock Terramycin for poultry. I’ve stop laying eggs as the days get shorter cleaned their pen from top to bottom and in the fall. In the wild, this is good, since sprayed with a bleach solution. They’re you don’t want to be hatching chicks in not getting worse, but they are not any the winter. We can usually keep the hens better. What do you recommend? laying by providing artificial light so the Lloyd, Maine days don’t get shorter. Some hens will continue to lay It mostly depends on the disease they through the fall and winter. Older birds, have. If it’s a virus, the flock will either especially past about three years or so, get over it or die. That sounds kind of don’t usually lay as well and will be more harsh, but there’s not a lot that can be likely to stop when the days get short. done for a viral disease. Try to keep them I imagine that’s what has happened in warm and clean, as you’re doing. your situation. Pullets will often start In some cases, they may continue to to lay in the fall, just because they have shed it to any new birds you bring in. reached maturity, though it may take There are some bacterial diseases that them a little longer to start than if the could be causing this, too, and they may Marcie’s rooster received frostbite on days were longer. Without knowing what both the comb and wattles. The dead respond to antibiotics. In some cases, such breeds your two pullets are, it’s difficult tissue will probably slough off. as with mycoplasmosis or chronic respi- to estimate when they will start to lay ratory disease, the antibiotics may not but most should be laying by the time tips of his comb and wattles. They were completely cure them, and you may see a they are eight months old. very swollen and warm. I moved him to relapse when the antibiotics are removed, As the days get longer and you start a warm area (isolated in a crate) and put or when the birds are stressed. seeing signs of spring, I imagine you’ll Neosporin on the already thawed areas. You really should get a firm diagno- start getting eggs again. He has been in the “chicken clinic” for sis from an avian veterinarian or your Of course, you may want to rule out three days. He seems to be in less pain, is state veterinary diagnostic lab to know the possibility that something is eating the eating, drinking, and even crowed today. for sure. eggs. If you see tell-tale signs of shells, or The affected areas are turning black, and Sorry I’m not more help, but it’s pretty yellowish material in the nests, or on the one area has developed a little pus. What difficult to know what might be causing chickens, that is a different situation com- more can I do? I really like this rooster and this problem. pletely. We’ve covered those situations in would hate to lose him. past issues. If you think that is the problem, Marcie, Wisconsin Using Lime in Poultry Yard I can dig out some of that information. have six laying hens of different Regarding the egg-bound hen—it’s not You’re doing about all you can do for I breeds that I keep in my backyard in a a good prognosis for her. Hens with eggs him at this point. If he’s eating, drinking chicken tractor. I move them every day in their abdomen usually eventually get and crowing, it sounds like he’ll probably to a fresh spot of grass. In the winter, infection (peritonitis) and die from it. This be okay. He will likely lose the tissue from I park them next to the garage so that happens more often in hens as they get the points and parts of the wattles, as this I can provide more shelter as well as older, especially in those that have excess is dead tissue and will slough off. Watch electricity (for a heat lamp and heated fat. Short of surgically removing the eggs, that the others don’t peck at these areas, water bucket). My question is about I’m not sure that much can be done. and try to keep him warm and dry. He’ll lime. I have heard conflicting advice You could try to limit the feed to the probably be okay. He won’t be much good on whether to use it, what kind to use, rest of the chickens to keep the fat levels for showing, since his comb will lack the and how to use it. Can I use lime to down, but this isn’t always easy to do. I points, but he should be okay otherwise. re-balance the acidity in the soil and would suggest you provide a source of One other note, he will likely be infer- minimize the odors from the chicken calcium carbonate, if you aren’t already. tile for a while. This usually goes along droppings? If I use lime, do I need Oyster shell, or limestone chips, should with frozen combs. to keep the hens off of it for a while? be provided free-choice to laying hens. (Like, will it burn their feet?) Do I Raspy, Rattling Breath in Flock water it down, cover it with straw or Rooster’s Comb Frozen e’ve kept chickens for many years what? Thanks for your column and any ne of my roosters didn’t go into the with no health problems. But last advice you might have for me. coop on a very cold night - it was 22° monthW I made the mistake of introduc- Laurie, Ohio FO below in the morning. I don’t know why, ing a rooster to my flock of hens who but I suspect the dominant rooster had was apparently infected with a respira- The use of lime has been suggested something to do with it. He slept under the tory disease. Within a few days half of for many years. Its main function is to cover of an old pickup topper filled with my hens became very sick. They stand absorb moisture. If the litter is dry, there straw, but because his head was not tucked around making a raspy, rattling sound as is less odor. Both hydrated lime and ag under a wing, he has severe frostbite on the they breathe. They have diarrhea and a lime (calcium carbonate) are sometimes 32 Backyard Poultry suggested. The hydrated lime is pretty Buy or Sell caustic, so you don’t want to use it where www.pigeonplus.ca the birds will be walking on it. You would Buy or sell your birds, Sampogna.ca need to till it into the litter before putting poultry, livestock, and the birds back in. It also raises the pH, which releases more ammonia into the farming equipment. 1-888-374-4366 air. The ag lime will not hurt the birds. Browse auctions and place bids It’s typically less effective at absorbing to buy or list your own animals or moisture, however. This web site has a equipment to sell. pretty good explanation: Visit these auctions online at: Gallimycin http://www.wattpoultry.com/poul- www.tandbpoultryauctions.com tryusa/article.aspx?id=11292 As the article suggests, there are Gallimycin PFC probably better methods for this. I wonder if you could put a plastic sheet or tarp and some litter down during the winter months? There likely won’t be much grass available for them anyway, and this could be removed and dumped periodically. Alternatively, there are some alum products or some absorbent clays that might be used as well.

Distended Craw have a year old hen with a distended craw. None of my books address this issue.I The proverbial term "something stuck in your craw" comes to mind. It seems to bother her when she tried to peck at the ground, but she is eating. We first noticed it about three days ago and I think it has gotten bigger since then. What can be done to help this poor bird? Charlene, Texas

Occasionally, a hen will get a dis- tended craw, or crop. It is somewhat different from an impacted crop where food cannot pass through. If she is eat- ing and drinking, it may not be a health problem for her. It's just not very pretty! It often fills up with fluid and feed, and this can become sour and foul-smelling. Eventually, she may get some bacterial or fungal infection from this. It's thought that this is either caused by some excess stretching (birds that are off feed, and then gorge themselves when they get feed again) or by dam- age to the nervous tissue around the crop. In both cases, the crop doesn't empty like it should, so it becomes distended. There's really no treatment for it, so you can keep the hen around and let nature run it's course, or, if it seems she is suffering, you may need to euthanize her.

February/March, 2008 www.backyardpoultrymag.com 33 by covering the comb with petroleum jelly during times of extreme cold. The petroleum jelly insulates the comb and The Chicken’s Comb prevents freezing/frostbite. The males of some breeds of chick- Da v e An d e r s o n , Pr e s i d e n t The scientific classification of chicken ens such as the Old English, Modern, Am e r i c a n Po u l t r y As s o c i a t i o n is Gallus domesticus. It includes the Latin and American Games, are required to be word “gallus,” which means comb. The “dubbed” in order to be shown. These comb is defined as a fleshy first question that comes to mind is why are all single comb breeds. “Dubbing” protuberance on top of the head chickens have combs. As near as I can tell, consists of the removal of the head ap- Aof a fowl, larger on the male there are two primary reasons. The first pendages such as comb, wattles, and than the female. The American Poultry is that they act as a cooling agent for the ear lobes. This is similar to the docking Association recognizes several forms birds. Chickens do not sweat to provide of tails on certain breeds of dogs. This or shapes of combs including buttercup, cooling. Instead, birds are cooled by blood procedure is usually conducted using cushion, pea, rose, single, strawberry, that flows through the comb and wattles. surgical shears and takes place when v-shaped, and walnut. There are actually As the warm blood circulates through the the males are six months of age or older. two different forms of rose comb. comb and other head appendages, it is These appendages do not grow back so Combs are often a distinguishing cooled and returns to the interior portion it is only necessary to perform the pro- characteristic that helps identify various of the body. Thus the temperature of the cedure once on each bird. breeds and varieties of chickens. For chicken is lowered in hot weather. The At one time, many of the commercial instance, the buttercup comb defines the second reason is that the large combs on poultry farms routinely removed the Buttercup breed and the walnut comb is males attract females – chickens can detect combs from all birds at an early age to unique to the Silkie breed. In some breeds color and are very attracted to red. prevent injuries and subsequent infection such as Leghorns and Rhode Island Reds, The single comb is by far the most later in lif,e which would reduce the com- there are both single comb and rose comb common of the comb types and the one mercial value of the bird. I believe this varieties. In addition, the color of the most often seen by the general public. practice is no longer in vogue. comb varies from bright red to purple, Virtually all commercially available Throughout history cock’s combs again depending upon the breed. pictures or illustrations (cups, calendars, have been thought to have mysterious etc.) of chickens depict this type of powers including medicinal uses. Cur- comb. It consists of a thin, fleshy for- rently, there is an FDA approved drug mation of smooth, soft surface texture, for the treatment of facial wrinkles and firmly attached to the head from the folds. This drug comes from the combs beak along the top of the skull. The top of specially bred roosters. of the comb contains several (normally The comb also serves as an indicator five or six) rather deep serrations or of the bird’s health. If it appears lighter or distinct points. darker than usual or seems to be shriveled One of the major problems with or lopped, it is usually a sign of illness. single combs is that the points tend to Certainly it is a sign of a thrifty bird in freeze and fall off in extremely cold “good condition” when observed at a weather. This does not normally affect show. The shape and color of the comb the health of the bird but does drasti- carries a total of 5 points out of 100 in a cally reduce their value as an exhibition judge’s evaluation. In addition, a bright bird. Many exhibitors protect their birds red comb on a developing young female (pullet) normally means that the bird is ready to begin her laying cycle. Thus a comb serves a myriad of Hakes’ TWIN CITY purposes from an indicator of health and vitality to a cooling agent to an attrac- POULTRY SUPPLIES, LLC. tion to the opposite sex. It can even be used as an aid to humans in many forms. All your needs for Poultry, Pigeons, Gamebirds, Finally, it seems to add aesthetic value to the overall appearance of the chicken and Gamefowl and more! a big, bright red comb announces that a P.O. Box 215 • Baltimore, OH 43105 FLAT RATE SHIPPING!! bird is indeed “cock of the walk.” Phone: 614-595-8608 JUST $4.95 To learn more about the APA please Email: [email protected] visit their website at www.amerpoultry- Monday thru Friday - 9:00 a.m. to 6:00 p.m. EST assn.com or contact the APA secretary, Visit us online: www.twincitypoultrysupplies.com Pat Horstman, (724) 729-3459 or e-mail [email protected]. 34 Backyard Poultry Different Types of Standard Male Combs Comb: The fleshy protuberance on top of the head of a fowl, larger on the male than the female. Of various forms and variations of forms in different breeds, usually red in color; purple in Sumatras, Birchen and Brown Red Modern Games and Silkies, purplish- red in Seabrights. Single: A moderately thin, fleshy formation an evenly spaced circle of points and be length; covered with small corrugations on of smooth soft surface texture, firmly at- closed at the back. Points emerging from top and crossed with a narrow, transverse tached from the beak along the top of skull the center of the cup are a serious defect, indentation slightly to front of the middle with a strong base, the top portion showing (Fig. 17). of comb. Sometimes two or three small rear five or six rather deep serrations or distinct points hidden by crest, others without points. points, the middle points being higher than Strawberry: A low set, compact comb Generally considered to be genetically a rose the anterior or posterior, forming a semi- of somewhat egg shape with the larger comb, changed by rose comb plus crest. oval when viewed in profile. The comb portion forward and the rear extending always erect and much larger and thicker no further than the midpoint of the skull, Walnut: A solid, moderately broad comb in male than female; may be lopped or erect (Fig. 18). resulting from the combination of two in female, depending on breed. The comb dominant alleles for the Rose (R) and Pea is divided into three sections, the front or Silkie: An almost round, somewhat lumpy (P) comb, with a surface that shows some anterior, the middle, and that extending past comb, inclined to be greater in width than furrowing reminiscent of a walnut half. the rear base of the skull, the posterior or blade, (Fig. 12).

Rose: A solid, broad, nearly flat on top, low fleshly comb, terminating in a well developed tapering spike, which may turn upward as in Hamburgs; is nearly horizon- tal as in Rose Comb Leghorns; or follow the contour of the head in Wyandottes. Top surface of the main part should be slightly convex and studded with small rounded protuberances. General shape varies in Figure 12 Figure 13 different breeds (Fig. 13). Single Comb Rose Comb 1, Base; 2, Point; 3, Blade. 1, Base; 2, Rounded Points; 3, Spike. For ideal types see illustrations of For ideal types see illustrations of Pea: A medium length, low comb, the top of breeds and varieties. breeds and varieties. which is marked with three low lengthwise ridges, the center one slightly higher than the outer ones, the top of which are either undulated or marked with small rounded serrations, (Fig. 14); a breed characteristic found in Ameraucanas, Brahmas, Buck- eyes, Cornish, Cubalayas and Sumatras. Figure 14 Figure 16 V-Shaped: A comb formed of two well Pea Comb Cushion-Comb defined, hornlike sections joined at their For ideal types see illustrations of (Ideal) breeds and varieties. base, as in Houdans, Polish, Crevecoeurs, La Fleche and Sultans, (Fig. 15). Figure 15 Sultans Head, Male Cushion: A low, compact comb of relatively (Ideal) small size, it should be quite smooth, pos- 1-1, V-shaped Comb; 2, Crest; 3, Muffs; 4, Beard. sess no depressions or no spikes and not extend beyond the mid point of the skull, (Fig. 16).

Buttercup: Consists of a single blade aris- Figure 18 Figure 17 Strawberry Comb ing at the juncture of the head and beak Buttercup Comb (Ideal) rising up and slightly back to the cup (Ideal) shaped crown, set squarely on the center of the skull. The rim of the cup shall bear Il l u s t r a t i o n s c op y r i g h t of t h e Am e r i c a n Po u l t r y As s o c i a t i o n , Pa t Ho r s t m a n , Se c r e t a r y /Tr e a s u r e r

February/March, 2008 www.backyardpoultrymag.com 35 Fi n a n c i a l Opp o r t u n i t i e s : Stepping Up to Production for a Small Broiler Market Thinking It Through Ha r v e y Us s e r y make for the success of your venture than you can invest in equipment and facili- w w w .t h e m o d e r n h o m e s t e a d .u s to join the APPPA.) ties, whether you have a job away from © 2008 Te x t & Ph o t o s home, your age and stamina, etc. If you The Question of Scale have young children, your commitments The best thing about this venture is Some of the producers I interviewed to them may limit the size of your enter- that it has benefits no matter what the have plans for expanding, others are prise. On the other hand, if your children size of the flock. You can start so small, content to remain at the lower end of the are old enough, what better strategy, for with such a small investment, and just production scale. They have neither the both you and them, than to let them be a see where it goes. — Chrystal Mehl, facilities, the space, the funds, nor the key part of the enterprise? Summer’s old- Amissville, Virginia inclination to produce at the level of the est child—Adyn, a boy of six—provided tens of thousands of broilers per season the daily feeding and care of her 65 tur- expect there are many readers of of a Joel Salatin but aim to produce hun- keys during the entire grow-out. Backyard Poultry who have largely dreds or at most a few thousands instead. Beth’s experience suggests a key to mastered the challenge of produc- All agree, however, that it is important the size of your enterprise: If it stops be- Iing all their dressed poultry, year-round. to start small and work up to increased ing fun, perhaps you have become a little I hope they feel proud—even smug— production commensurate with increased too ambitious in your project. knowing their families will never again experience. There are significant new be dependent on the sad remains of variables when you start growing to sell; Marketing concentration-camp chicken from the it would be foolish to expand too rapidly You already know you can grow supermarket. without first “getting your feet wet” in the them, but can you sell them? The question But perhaps some of those “master changed environment. of marketing is a critical one, since the flocksters” now yearn to take the next Dean Mullis of Richfield, North Car- one certainty is that you will not be sell- step—increasing production enough olina, started 16 years ago with 75 broil- ing in the conventional poultry market, to share the best chicken on earth with ers, processing them completely by hand. dominated by giant, vertically integrated, relatives, neighbors, or some specialty For the next five years, he raised 75-100 million-bird operations. It is simply a fact market. Maybe they dream of making a birds per year, for a few word-of-mouth that “the big boys” have the poultry mar- little money with what, up to now, has customers. For the past ten years he has ket locked up and can outcompete your been a hobby; perhaps to help cover a served a steady and repeat customer base home-grown birds on every front. new expense like college costs, or per- with 400-500 broilers per year, plus 45- Or can they? While supermarket haps just enough to pay the costs of their 60 turkeys for Thanksgiving. chicken is cheap and convenient, American flock (and thus “support their habit”). After a recent expansion of her equip- consumers have begun to doubt the assur- Perhaps they have even been seized with ment and facilities, Summer Steenbarger ances that their food supply is safe and reli- a sense of mission: To help reverse the of southwest Washington, finds produc- able when E. coli contamination in a single decline of the diversified small farm and tion at 1,500 broilers a year to be com- field of spinach in California sickens people to proudly offer customers dressed broil- fortable. She may expand to 2,000 birds, in 26 states, causing several deaths; when ers vastly superior to those available in but has no desire to increase production thousands of pets and hogs die after eating the supermarket. beyond that point. contaminated pet food from China; when If you are thinking of producing for a Beth Spaugh of Peru, New York, has hundreds of thousands of cans of meat small market, in what ways can you expect produced 500 broilers each of the past products are recalled from supermarket your operation to change as you cross that two years, and plans to increase produc- shelves in a panic, following botulism con- line between producing for the family and tion about another 100 birds next year. tamination in a single industrial processing producing to sell? What are some of the The year she grew 800, however, was vat; and when two successive Consumer keys to success? Are there hidden “got- rather stressful, and she has no intention Reports studies have found significant chas” to watch out for? I interviewed a of returning to that level. levels of Salmonella and Campylobacter number of members of American Pastured The proper scale of your enterprise contamination in random samples of Poultry Producers Association to find depends on many things: the size of supermarket chicken (an astounding 83 answers to these questions. (Please note, your property, available pasture (you do percent in the most recent study—up from there is no higher recommendation I could pasture your birds, don’t you? ), amount 49 percent in their 2003 survey). 36 Backyard Poultry They have also begun to doubt the basic quality of the food on offer in the supermarket, to wonder about the rela- tionship between our epidemic levels of obesity and heart ailments and cancer— • Chicks • Turkeys • Ducklings and, most disturbingly, degenerative • Goslings • Guineas illnesses among children once thought • Gamebirds • Bantams the exclusive real estate of the very old. • Equipment • Books More and more people are refusing to Call 717-365-3694 buy into the fantasy that these illnesses are simply bad luck, and have nothing www.hoffmanhatchery.com to do with the nature of the food we are FREE PO Box 129BP eating. They are hungry for alternative CATALOG!! Gratz, PA 17030 foods not laced with a witch’s brew of antibiotic, growth hormone, and toxic chemical residues. Further, you don’t have to be a vegan or extreme animal-rightist to feel outrage about the deplorable conditions under which meat animals in the industrial sys- tem are raised and slaughtered. Growing numbers of consumers are insisting that the meat on their tables be from animals that were raised in humane and healthful conditions. As Beth Spaugh has found, “Custom- ers’ biggest concerns are drugs in feed, humane treatment, and flavor.” These growing concerns about “what’s for dinner” are opening niche markets that anyone with a dedication to produce superior food can exploit. HATCHING MADE EASY Take a look at your own area as a mar- DEPENDABLE ket. Are there niches to be exploited? The & ACCURATE, small producers I interviewed described a NO ASSEMBLY number of creative marketing solutions. REQUIRED Experience selling to restaurants varied. Beth Spaugh has found chefs quite cost-conscious, unwilling to pay an acceptable price for her broilers. They - Digital Command Center monitors the health of the also insist on absolute consistency in size. entire system every second. Any problems found are However, she has found the chef at one spelled out on the LCD restaurant “a great liver customer”—he display. cannot get chicken livers of that qual- - Easy to use touch controls. ity from any alternative source. Fred - All major electrical items, Forsburg, who raises 1,700 broilers a Digital Control Module, Heater, Fan, & Sensor Module are all year near Livonia, New York, sells to ‘plug and play’. two “high-end” restaurants in Rochester - Digital Temperature and whose chefs assure him, “Your chicken Humidity readouts are is absolutely the best I have ever eaten!” factory calibrated with high precision. Recognizing that their success depends as much on quality ingredients as on Model 1502 - Full digitally controlled Sportsman Incubator heating system. Adjustments their skills, and knowing they cannot get Shown with optional egg racks to the heater are made 20 dressed broilers of comparable quality Eggs not included times every single second! from any other source, they are will- ing to pay Fred a decent price for his GQF MANUFACTURING Co. birds. Fred’s chefs do insist on uniform NEWGQFINCUBATOR.com size (3-1/2 pounds for one restaurant, 4 Phone 912-236-0651 pounds for the other), but he simply sorts February/March, 2008 www.backyardpoultrymag.com 37 Hatching Made Easy BP.indd 1 12/20/2007 5:14:20 PM his broilers to the appropriate weights at best possible food for their families. Get experienced grower couldn’t sustain her processing. in touch with the local chapter leaders operation if she were selling herself short, Be on the lookout for opportunities to in your area (via http://www.westona- and urged the higher (more reasonable) “piggyback” on existing distribution ar- price.org/localchapters/index.html)—it price to ensure their continued access to rangements. For example, you might find is likely they maintain a similar list to the best chicken around. Beth points out someone with a CSA (community sup- assist you. that if you are making $1 per bird, and ported agriculture) who would be willing A major marketing issue is whether you increase your price per pound to av- to add in your broilers to weekly deliver- to go to the customers or convince them erage an additional $1 per bird, you can ies to their subscription customers. Many to come to you. Dean Mullis offers his earn the same return at half the number of small producers already serve one or broilers and turkeys for pickup at the farm birds, with greatly reduced labor. As she more farmers markets with fresh produce, only and reports that he could easily sell sums up, “Don’t go hogwild on volume if honey, eggs, etc.—it might be possible to twice as many as he does. you can do better with small volume.” add fresh or frozen broilers to the mix. Yes, the small producers I interviewed Naturally, you may encounter re- Growing on a small scale, you may had to find their particular niches in the sistance to a price raise. Dean Mullis find you can sell most of your output in a market. Having done so, they invariably increased his price from $3.00 per pound smaller niche rather than competing in the assured me the demand is there; they can last year to $3.50 this year. His largest broader market. For example, Beth Spaugh sell all they are willing to grow. Hence customer, who had been buying 50-75 has discovered that her best market is in there is obviously room for entry of broilers a year, felt he had to drop out a local town with a lot of city families’ other producers into the market. If you as a customer at that price. However, summer homes. Many of these customers are unable to find eager buyers, it may Dean had a waiting list for his birds, and have developed a greater sophistication be that you’re just not looking in the made up the gap in sales without break- about food quality and are glad to have right places. ing stride. the access to higher quality fare available The point is often made that the near their country retreats. Pricing higher prices of local and organic foods A particularly valuable market is that In today’s market, the question of put consumers of restricted means at a among ethnic and immigrant communi- appropriate price for any food prod- disadvantage. But food that is unsafe ties. In many cases, these folks have a uct is complicated by the fact that we or that does not support health is not a greater appreciation of “real food” and Americans have become accoustomed bargain at any price, however restricted willingness to go to some effort to seek to bargain-basement food prices, with one’s budget. Your challenge is to help it out—in contrast to more established both an expectation that food be cheap, your customer understand that. Challenge citizens likely to be inured to bland su- and a resistance to paying higher prices, any comparison between your broiler’s permarket imitations. whatever the quality. Success at selling price and the 79 cents per pound for Remember the power of the Internet your birds at a price that rewards you supermarket chicken—since the two to enable your marketing efforts. You fairly thus means bucking a major trend products are in no way comparable, can post notices about availability of in our culture. On the other hand, we neither should be their prices. A better your broilers on local co-op e-lists, local are not talking about the production of comparison is between your price and food websites, or even deploy your own industrial widgets by the millions, whose that for organically produced chicken in website. Summer Steenbarger keeps in pricing is straightforward, but about of- a top end natural foods store. When that touch with her customers via an expand- fering a highly specialized product from comparison is made, your price looks ing e-mail list, making the marketing of a living animal and a living farm to a attractive indeed. her next batch of broilers easy: “Each highly unique niche market that may not However, your sense of mission may week I send out a delivery e-mail so that be served by anyone other than you. And inspire you to find ways to give the less they will know what is on its way in our remember what was said above about affluent customer a break on price. For Mobile Farm Store. Each week I put a the experience of every small producer instance, Summer Steenbarger reports, quiz at the bottom of the e-mail, where I’ve talked to, that the demand for high- “Some folks cannot pay as high a price, folks will win ‘something’ at the farm. quality table chicken is growing fast. and we very much want to serve them as This keeps people reading my e-mails, Realize that your customer is not the one well, so we offer discounted prices on any and learning as they go. This has been a who demands to know why he should pay ‘imperfect’ birds (broken wing, etc). We very successful way to keep us all in the $3.50 per pound for your chicken, when want everyone to have access to good, loop with each other!” Summer reports it is available for 79 cents a pound at the clean, local, healthy food!” that, by the end of a given season, she has supermarket. Your customer is the one Remember factors in pricing that half her production for the following year who recognizes that these two choices are might not at first be obvious. You can already sold. not the same product at all—not in terms sell at a lower price if you offer your My wife Ellen and I are local chapter of flavor, nutrition, quality, or safety. birds only for pickup at the farm, sav- leaders for the Weston A. Price Founda- Beth Spaugh said she started out ing you the time and expense of trans- tion (dedicated to food and health issues), selling her broilers at $2.50 per pound, porting them to a market. Cutting and and maintain a list of local small produc- and some of her more savvy customers packaging require a lot more time and ers and the products they offer, which we urged her to increase her price. They had materials. You can either provide those distribute to consumers eager to get the the good sense to recognize that this in- services at a higher price, or give a price 38 Backyard Poultry break to customers who bring their own containers, ice, and wrappers for whole broilers from a chill tank. Remember that processing a smaller bird takes as much time as a larger one. Beth Spaugh likes to market large birds, with a higher per-pound return. For those customers who prefer a smaller bird, she sets a minimum per-bird price, even if it hap- pens to be higher than a per-pound price for the smaller broiler. Without exception, the small produc- ers I interviewed stressed in the strongest terms the grower’s responsibility not to sell at too low a price. In the past, you’ve been something of a “hobby- Beth Spaugh prefers to day range her broilers inside electronet. Range shelter was ist” grower; and you might be tempted designed and built by her husband Tony Barber. to accept a low price for your broilers if you’re not putting a lot of time into the increased production, and you are enjoying expanding your hobby a bit. Do not ever charge a “hobbyist” price, urge my correspondents—doing so is a tremendous disservice to other growers in the area who are dependent on their sales for their livelihood. Once you enter the market, you become responsible for reversing the crippling expectation that food be unreasonably cheap, with the resulting deleterious effects on public health. Nobody wants to be a chiseler, but the renewal of local food and the viability of the diversified family farm are serious business. Play your part.

Production Models Whatever differences they had in other phases of their operations, all the small producers I interviewed agreed that they want to grow broilers on pasture. Tony Barber’s ingenious shelter design in sizzling-summer-day configuration. Broadly speaking, the basic choice they make is between the classic Salatin style mobile floorless pens (moved daily or even twice a day) or a free ranging model on a larger area centered on a “range house,” often protected by electric net fencing. My impression is that more small producers these days are moving to the latter. However, many continue to use the self-contained mobile pens. Dave Chirico, who produces 750 broilers a year in western Pennsylvania, is happy with his results from 9x10 hoop cattle panel shelters with 50-60 birds each, moved every day. Summer Steenbarger incorpo- rates her broiler pens with the rotation of Summer Steenbarger prefers the classic Salatin model of self-contained mobile pens, her beef cattle on pasture, as in the classic rotated over pasture in concert with beef cattle. She has replaced the lighter tarp shown Salatin model. here with much heavier, more durable industrial fabric. In winter, she houses her layer Julia Cronin raises 350-500 broilers flocks in the shelters, parked on garden beds, to give the soil a big boost in fertility.

February/March, 2008 www.backyardpoultrymag.com 39 a year for both restaurants and direct and sunshine for your flock. Beth Spaugh ile,” succumbing easily to environmental consumer marketing in southeastern started her original pastured broiler stresses, and prefer to hang around the Connecticut. In a SARE (Sustainable operation on a 3/4-acre house lot, rotat- feed trough rather than foraging more Agriculture Research and Education) ing the birds throughout the yard. This natural feeds on their own. sponsored study comparing the “daily strategem allowed successful pastured Some growers are turning to alterna- move coops” and the range house sys- poultry production for several years, at tives to the Cornish Cross. Julia Cronin, tems, she found the former more labor a level of 300-400 birds a year. in her SARE study, also compared intensive, requiring slightly more daily Pasturing your birds imposes a sea- Cornish Cross with Freedom Rangers, a service time which over the course of sonality on broiler production that con- meat hybrid bred for pastured rather than the season made a significant difference. sumers may require some getting used to. confinement systems. She found that the She also had problems of escapes from I know of no small producers who switch Freedom Ranger has a slower (which the mobile pens when moving them to a confinement model and continue is to say, more normal) growth curve. over uneven ground. As for the dressed production after the end of the green Also, “The Freedom Ranger has a very broilers: “I definitely noticed that the season—they’re not willing to lower their different conformation from the Cornish range house birds (all of them) had much standards. Encourage the same apprecia- Cross, noticeably longer body, less breast better carcass quality—as measured by tion of seasonal broilers as for other local meat, and more dark meat. Fortunately, the number of scars, cuts, bruises, and foods like tomatoes and strawberries: their flavor is amazing.” The enhanced broken wings.” Revel in them when they’re in season, flavor brings good market acceptance of The short term environmental impact switch to alternatives in the off season, her Freedom Rangers, despite the fact on the sod under the mobile pens was and learn to enjoy the anticipation of the she charges more to compensate for the greater, especially in the drier parts of the next turning of the great wheel. Micro- longer grow-out ($4.00 per pound, as op- season, when the accumulated manure market broiler producers most often have posed to $3.50 for her Cornish Cross). resisted breakdown in the absence of a layer flock operation as well, so offer- Dean Mullis plans next year to raise rain. The sod eventually recovered, but ing customers cull hens in the off season 200 chicks at a time in the same mobile Julia preferred the more even application makes sense. Any resistance to buying unit in which they were brooded—100 of manure over a wider area in the day old birds will likely vanish if you teach Cornish Cross and 100 of the slower ranging model. She was also thrilled to them how to make chicken broth the old growing Freedom Rangers. This strategy turn the heavy poop deposits into an asset fashioned way. (See page 52 for an article will spread processing over four weeks, in the range houses: She parked them on on making chicken broth.—Ed.) evening out the work and achieving a mix fallow garden beds and added deep litter, Accepting the dictates of your climate of sizes to satisfy customer demands. yielding a tremendous boost in fertility is another aspect of seasonality. Dean Few small producers are willing for next year’s garden. Mullis says that he raises 200 broilers to revert to the traditional chicken Dean Mullis illustrates the typical in the early summer and another 200 in breeds for growing dressed broilers for evolution: “We started out with the stan- the fall—he finds the heat and humid- a market. Though almost universally dard 8x12 Salatin pen, switched to 8x12 ity of his North Carolina summers just recognized as having more flavor, there pens made from hog panels, tried painted too stressful on the fast-growing meat is often resistance to the smaller, more PVC pens for a year (they sucked), and hybrids, so wisely chooses not to “fight” narrow-breasted, and more expensive switched to 8x8 hog panel pens. the climate and forgoes production in the (because of the longer grow-out) carcass “I got really bothered by the fact that hotter weather. This strategy fits nicely of a traditional breed. However, Summer the chickens had limited grazing area and with the need for concentrating on his Steenbarger plans to experiment with half were sleeping on a carpet of poop in the market garden in the more intense part Cornish Cross and half Buff Orpington in pens, and switched to a range system a of the gardening season. her broiler pens next year, to test market few years ago where the broilers have Small producers typically have two or acceptance of a smaller, more expensive, access to a week’s worth of pasture at a three batches of broilers growing simulta- but more flavorful broiler. time. I find the range system much more neously. The schedule can get pretty tight If you successfully tap into an ethnic enjoyable.” if the most mature group, for example, or immigrant market, you may find it Of course, one’s system is always must be slaughtered to make way for the dictates your choice of breed or hybrid. evolving. Dean continues, “Our current next “wave” in the production schedule. Some ethnic groups are certain a black plan for 2008 is to build a mobile unit for You will have to find the rhythm that chicken is the only one worth eating, for broilers, similar to the rolling houses for works best for you. others it’s a red—while most agree that our laying hens and turkeys, built on the a white chicken is not worth bothering frames of hay wagons and moved weekly. Choice of Breeds with. I want to be able to grow 200 chicks at a Most pastured poultry producers are Don’t forget other poultry types and time in the same mobile unit they were still raising Cornish Cross as the founda- species as an adjunct to a pastured broiler brooded in.” tion of their broiler operations. None are operation. Most broiler growers find If you do not have a lot of pasture especially happy with this fast-growing it natural to add a flock of laying hens space, you may not have to compromise hybrid bred for the poultry industry’s for high-demand pastured eggs. Raising on the issue of green forage, access to live high-confinement, high-input production more cold hardy turkeys, ducks, and animal foods, and exercise in the fresh air model—Cornish Cross are quite “frag- geese can extend market profits beyond 40 Backyard Poultry the broiler season, providing centerpieces for Thanksgiving and Christmas festivi- IDGWAY ATCHERY THE FEATHERMAN PRO ties. Perhaps you can develop top-dollar R H markets for rarely available items like Hands-free chicken picker gets dressed guinea hen or capons. Chicks, ‘em spankin’ clean in 20 seconds! Several of those I interviewed noted Ducklings, how profitable raising turkeys has been Turkeys, for them. Indeed, Summer Steenbarger reports that the profits from 65 Thanks- Guineas, giving tukeys (a first for her this year) Game birds, completely paid off the debt on her new Goslings, and Quail eggs. processing facility (described below). Books and egg cartons.

Feeding Will you need to change your feeding Call or write for your program to better meet the requirements of FREE catalog! an expanded scale? Beth Spaugh recogniz- Features: es that her level of operation is really too Ridgway Hatchery • Tough, UV-stabilized, food-grade, plastic big to continue with bagged feed. How- P.O. Box 306 tub and housing • 1 HP motor, 10:1 speed reducer ever, it’s not big enough to accomodate La Rue 38, OH 43332 bulk deliveries from the feed mill. And • Spray ring to wash feathers away 800-323-3825 • Feather chute for tidy work area she doesn’t feel the investment of time to • Easy access, water-proof switch grind her own would pay off. So for now www.ridgwayhatchery.com “Also available: Scalder, Table & Cones” she continues with the bagged feed. ONLY $975! Her rule of thumb for 100 broilers is Order Today! to start the first week with a 50-lb bag Featherman Pluckers 84 years of quality and service, of feed and increase the number of bags www.featherman.net purchased by one bag per week, working Backyard_Poultry_FA2breeding and hatching experience,8/8/07 2:00 PM 760Page SW 155th Ave., Jamesport, MO 64648 up to feeding eight bags (400 pounds) and professional integrity. 660/684-6035 email to:[email protected] in the eighth week. (This is just an ap- proximation. She does end up with a few extra bags, but these numbers help her, and her feed store, plan ahead and keep Smart Owners feed on hand.) Once she gets into the full seasonal cycle, growing three batches si- Protect Their Birds multaneously and starting a new batch of What You Need to Know 100 chicks every three weeks, she plans USDA is working to keep “bird flu” (avian influenza – AI) and exotic Newcastle disease (END) out of the country. They are on 14 bags per week. contagious viral diseases that can infect many types of birds. Dean Mullis has chosen to make his own feed, gaining efficiency by using LOOK FOR SIGNS OF ILLNESS the same basic mix for several feeding Watch for signs of disease or unexpected deaths needs: “I am fortunate to be able to grind among your birds. my own feed with a Gehl mixer/grinder that makes two tons of feed at a time. I REPORT SICK BIRDS buy local corn from my dad, soybean Call your local cooperative extension office, veterinarian, State Veterinarian or USDA Veterinary meal and oyster shells from the local Services toll free at 1–866–536–7593. feed mill, and use fish meal and Poultry Nutri-Balancer from Fertrell. “My ration is 50 bushels of corn, 800 PROTECT YOUR BIRDS Take a few simple steps: Disinfect shoes, clothes, lbs of soybean meal, 120 lbs. of Nutri- and equipment. Wash your hands carefully. Balancer, 100 lbs. of fish meal, and 50 Keep other birds and people away from your birds. lbs. of oyster shells. This gets fed to the 400 broilers, the 130 laying hens (which

have access to free-choice oyster shell You can find out more about how to protect your birds by visiting: also), turkeys, and the occasional pig. I http://healthybirds.aphis.usda.gov do amend the feed with extra fish meal for United States Department of Agriculture young turkeys the first eight weeks.” Animal and Plant Health Inspection Service Free How-to Guide on Biosecurity Producers at higher levels often con- USDA is an equal opportunity provider and employer. To order, e-mail [email protected] tract with a local mill to grind feed to

February/March, 2008 www.backyardpoultrymag.com 41 their own recipe (sometimes providing feed trough, but at the slaughter table. seems there’s one of those in every third the mill with less typical supplements Use your experience in slaughtering for garage. like kelp meal or Nutri-Balancer), and your own table to gauge whether you will As with any question of scale, it is deliver it in bulk to the farm. be efficient enough (or can become so) wise to start small and work up. Dean at processing your birds to earn a decent Mullis started broiler production 16 years Butchering return on your time. ago, initially plucking the birds by hand. One of the most critical questions for A major question that small produc- The expansion of his production (from your emerging broiler operation is how ers struggle with is how fully to utilize 75 broilers a season to 400-500) has gone to process your birds. Some producers all available parts of the dressed broiler. hand in hand with stepping up to greater are able to sell their birds live for a nice Most want to honor the bird by using plucker capacity, first to a Pickwick Jr. profit, which is obviously the easiest it as fully as possible for food. On the manual picker (which requires holding solution—processing chickens is hard other hand, processing some of the the bird to rotating rubber “fingers”), work. Some take their birds to a custom “spare parts” is time-consuming. As and finally to a drum picker (simply put slaughter house, paying a fee for process- Beth Spaugh puts it: “Another issue I the scalded birds in the picker and turn ing, and hauling the dressed carcasses struggle with relates to stewardship and it on). away for packaging and sale. Many find, sustainability. We spend as much time Once you are comfortable with your however, that it can be difficult to get a cleaning and packing livers, hearts, giz- operation and your market, you might high enough price to adequately reward zards, necks, and some feet, as we spend make a serious investment in more capa- both themselves and the butcher. Thus on the bird’s carcass. We make much ble and efficient equipment. That’s what most small producers roll up their sleeves less income on that time, even though Summer Steenbarger and her husband and handle this task themselves. Usually, we have good demand for livers at $4/ Scott did this year. “We started on craigs- you can count on processing to take up lb. From an economic standpoint, we list. We found an inexpensive mobile job the whole day, once you figure in setup, shouldn’t bother with anything but the shack. After putting in walls, plumbing butchering, cleanup, and some “down carcass, but I hate to waste good food.” and electricity [with much labor input time” after a stretch of intense effort. Even in this challenging area, though, from family to keep costs down], bigger Give careful thought to this aspect she is finding a niche market: “There is pluckers and commercial fridge’s, we of the enterprise. Will killing and dress- a local Weston A. Price chapter, so they finished for about $3,500.” The inside of ing your birds be an emotional burden are becoming a necks and feet market [for the 20x8-ft. trailer is used for eviscerating for you? I know more than one small broth making].” and packaging—Summer and Scott do all producer who has no problem with The fact that butchering your poul- the killing, scalding, and plucking outside evisceration, but shrinks from killing the try is such hard work is an argument in under a pavilion canopy. Since the trailer bird. Some work with a partner, and find favor of diversity and of not expanding is mobile, there is the possibility of doing that it works well if the partner does the the broiler operation too far. As Summer custom slaughtering or otherwise sharing emotional heavy lifting of killing the bird. Steenbarger observes, as long as you are this facility with other local growers. Such an arrangement could be a problem, butchering once or twice a month, you of course, in a case where the partner was take the work in stride and it does not Regulations—and Regulators unpredictably not able to help and the become deadening drudgery. Doing it There is no area in which your home schedule was pressing. every day would take a heavy toll. operation could change more radically Speaking of partners, most small than having to deal with regulations— producers I know work with at least Equipment complex, confusing, contradictory, some- one other person, often more, to help As you expand your existing flock times downright bizarre. By all means with slaughtering. Not only is it true to serve a small local market, most read Joel Salatin’s most recent book, that “many hands make light work,” but accessories—pasture shelters, electric net Everything I Want To Do Is Illegal—it slaughter day can become a social event fencing, etc.—can simply be scaled up. will get your blood boiling but also pro- rather than drudgery when it is shared— If you’re processing broilers for market, vide lots of laughs (it’s classic Joel), and as I found when helping on the “disas- though, it’s probably a good idea to “tool that’s about the right mix to get you ready sembly line” at Joel Salatin’s place. The up” for greater efficiency—nobody gets for the trials ahead. whole family helped—including appren- rich plucking by hand. New processing You may imagine that all the regula- tices, a brother, mother, cousins, nephews equipment is expensive. You can save a tions you have to comply with have to do and nieces. The young guys joshed each lot of money if you can find good used with the safety of the food product in ques- other with humorous insults, everybody equipment for sale. If you are handy, tion (dressed broilers), but you will quickly caught up on gossip, and I picked Joel’s there are a number of plans available learn they are a good deal more byzantine brains for take-home lessons. Before I online and in books for homemade than that. Indeed, some of the regulations knew it, Joel announced that we’d fin- chicken pluckers. Stainless steel work have the specific intent, as Joel points out, ished the 450 broilers set aside for the tables are available from auctions and of “leveling the playing field”—yes, that’s day, and it was time to quit. brokers of used restaurant equipment. If right—between Homestead Hannah and I always tell folks considering grow- you make your own table, look for stain- the likes of Tyson and Perdue. ing for a market that you either make less sink units with drainboard, castoffs As a broad generalization, most money or give away that bird not at the from someone’s kitchen renovation— states go with the federal guidelines for 42 Backyard Poultry what happens.” Remember that if you The Diversified Farm choose to “fudge” existing regulations a None of the small producers I inter- bit in your favor, a first-offense action by viewed dreams of becoming the next the powers that be is rarely more than a Frank Perdue. Their goals, motivations, cease-and-desist warning. And remember and methods are in complete contrast that the ultimate low-profile approach is to those of MegaPoultry, Inc. They are to avoid the thicket of regulation entirely dedicated not merely to making a buck by seeking out those ethnic, immigrant, but to being of service—to neighbors or other can-do customers willing to buy needing good nourishing food, to the live and slaughter their own. rural ecology and economy, to the Be creative. Remember that bureau- viability of the family farm. None cracies develop a momentum of mind- exhibited a sense of ruthless competi- lessness over time, becoming more tion; indeed, several mentioned ways in enslaved to detail and paper work which they support and cooperate with than to common sense. This has its other growers. frustrations for sensible people, to be In lieu of a complex, anonymous, sure, but is a fact of life you will have inefficient regulatory system, these to live with. Be prepared to use the growers accept their customers as “the Summer Steenbarger and husband Scott myopia of bureaucracies to your own ultimate inspector,” inviting them to recently completed this mobile unit for advantage. For example, a regulation come and see and be a part of their farms more efficient processing. Scalding and may limit one’s processing to one’s own because they have nothing to hide. The plucking occur outside; eviscerating and birds exclusively—i.e., one may not packaging, in the spotless interior. food they offer to put on their custom- do custom processing of birds owned ers’ tables is exactly what they put on by another grower. But if one “buys” their own. What better assurance they poultry production for sale: The grower the birds from that other grower, one will never take the slightest chance with may process and sell from the farm up can now legally process them as one’s its safety? to 1,000 “bird units” with no inspection own. The change of ownership as a pa- All the producers who had “hit or regulation required. (A broiler is one per transaction satisfies the regulatory their stride” with their broiler opera- unit, a turkey four, any combination is niceties (even if it has nothing whatever tion have found it a significant profit allowed to bring the total to no more to do with the safety of putting the end generator. None, however, have any than 1,000). Beyond that, on dealing product into one’s mouth). desire to specialize in broiler produc- with regulations, the small producers I’ve Focus more on the regulator than on tion as a sole source of farm income. talked to agree: the regulations. Most growers agree that All see their poultry operation as fit- Know the regulations. You should cultivating a good working relationship ting into a more integrated and diverse know the existing regulations thor- with your particular inspector is more farm enterprise. In lieu of overextend- oughly, inside and out. Be aware that important than slavishly complying with ing their own production models, they often the regulators do not! Numerous the last letter of the regulations. Do your encourage—and even serve as mentors sharp eyed producers have saved their best to adopt a cooperative and friendly to—aspiring new producers making a operations from onerous changes by attitude. Growers who do so often find start in the expanding pastured broiler pointing out to the inspector that he friend rather than fiend in the official they market. has in fact misinterpreted the relevant have to work with. I’ve heard from more Harvey Ussery and his wife Ellen regulation. Dean Mullis reports: “When than one grower of helpful inspectors live on 2-1/2 acres near the Blue Ridge we started 16 years ago, I called three suggesting, “Well, the regulation says x, in Northern Virginia. They produce seperate state agencies asking if we but you know, you’d be in compliance if much of their own food—including all could process and sell our own chick- you did y [made a painless change that their eggs and dressed poultry from a ens off the farm and got three different shows up in the paperwork].” Summer mixed pastured flock—and offer their answers on why we could not. Later, I Steenbarger was pleasantly surprised homestead as model and inspiration attended a workshop that featured the when she worked with her state depart- to others aspiring to the homesteading assistant director for North Carolina ment of agriculture to obtain the “Tem- life. Harvey has written for Mother Agricultural Inspections that told us porary Slaughter Permit” for her mobile Earth News, publications of American that we could legally and technically processing unit. After cooperating and Pastured Poultry Producers Associa- raise and butcher up to 1,000 poultry seeking their support at every stage of tion, and Countryside & Small Stock units without inspection.” the process, she ended with a facility Journal, which published his “Achiev- Maintain as low a profile as possible. approved not only for broilers, but for ing Food Independence on the Modern Dean also suggests that if you don’t have ducks, turkeys, and rabbits as well— Homestead,” based on his presentation to be inspected or regulated by a given and is a licensed commercial kitchen at the 2006 conference of Pennsylvania agency, by all means avoid getting on to boot. Who knows what value-added Association for Sustainable Agriculture. their radar with inquiries—that’s “like possibilities that could offer her farm in Visit his website at www.themodern- poking a hornet’s nest with a stick to see the future? homestead.us. February/March, 2008 www.backyardpoultrymag.com 43 Serving a Small Broiler Market Three Examples HARVEY USSERY latter constituted a trial run for broilers not The pasture shelter is inside poultry only for her own table, but for sale to fam- electronet, which is itself inside a horse s said in the companion article ily and friends looking for good chicken. pasture fenced with plastic posts and a “Stepping Up to Production for a That first trial batch was followed by two special electric horse fencing. This level ASmall Broiler Market: Thinking It production batches of 30 and 50 once she of protection has deterred all ground Through,” I expect there are many readers felt confident in the process. predators, including coyotes that are ac- of Backyard Poultry who toy with the idea Chrystal keeps the just-arrived hatch- tive in the area. of using the experience gained produc- lings in a plastic storage tub “nursery” for ing their own family’s dressed poultry to three days, then moves them into a corner expand into serving a small local market. of a stall in her barn, set up as a brooder They have no desire to become the mag- using hay bales, a stall door with heavy nates of the pastured poultry movement, gauge wire as a protective top, and a 250- just to introduce others in their area to the watt lamp. The chicks stay in the brooder best poultry in the world, diversify their for four weeks, then go out on pasture for farm enterprise, and earn enough money an additional four weeks. on an expanded broiler operation to make it worth their effort. This past summer and fall I followed Chrystal’s broiler flock is well protected: three friends in my area who are growing Their pasture shelter is inside poultry for a broiler “micro-market” through one electronet, which is in turn inside a horse fence protected with electric wire. Chrystal full production cycle. A peek at what they has had no problem from predators on are doing may give readers an idea of the the ground, including the coyotes she sees possibilities. from time to time.

Chrystal moves the shelter once a day. During the drier parts of summer, when Chrystal Mehl For the first three days, Chrystal Mehl the pasture sod is less actively growing, hrystal Mehl and her husband Tony keeps day-olds received through the mail the heavy application of droppings from in her basement in this plastic storage tub, Cmoved to their 13-acre farm near the growing birds can kill it, or set it with pine shavings and a 60-watt bulb. Amissville, Virginia two years ago. It back severely. When necessary, she has wasn’t until June of 2007 that Chrystal used a sprinkler on the vacated spot, in got her first chickens, but then she hit the order to help the grass recover. If there is ground running, buying young pullets for a sufficient moisture, the grass where the laying flock locally, and 24 Cornish Cross shelter was parked gets a marked boost chicks from Welp’s Hatchery in Iowa. The from the extra fertility. Chrystal and Tony had slaughtered the trial run of 24 birds earlier, using equipment at my place. I visited them on their first slaughter day using their own setup. Together they processd 30 birds, Chrystal raises 50 chicks at a time in which dressed out mostly at around 5 this temporary brooder in the corner pounds, though some were close to 7 of a horse stall. The hay bales and stall pounds. They found it “a long day,” the walls make a tight barrier to drafts, and most grueling part of raising broilers a single 250-watt heat lamp is sufficient to for sale. keep the chicks warm. The pine shavings litter is topped off with fresh shavings Equipment consists of a purchased Chrystal Mehl moving her young Cornish between broods, but the litter itself is left 14-gal electric scalder, and a 1/6 HP table Cross broilers to a new plot on the in place to become biologically active, top plucker. The small plucker seemed pasture. with benefits for succeeding broods. inadequate for production at the scale 44 Backyard Poultry they are working, and they may find reports that some who ordered from the Deanna Child themselves in the market for a larger earlier batch declined to buy again this model. round—they weren’t convinced it was eanna Child and her family moved Tony built a 2 x 6 work table, mostly worth buying her $2.50/lb. chicken when Donto a 13-acre small farm near Or- from scrap material from a building site, supermarket chicken is selling for 79 cents lean, Virginia two years ago. Deanna, incorporating a stainless steel sink do- per pound. Still, simply through word-of- long smitten with the urge to produce nated from a relative following a kitchen mouth marketing, Chrystal is finding that food not only for her family but for a renovation, and another sink and a piece the increasing demand for quality food is small market, immediately began assem- of composite countertop purchased generating more than adequate interest in bling her supporting cast: a small flock from a Habitat for Humanity auction. her birds and anticipates easily selling all of laying hens, pigs, goats, etc. This past He estimates he paid $40 or less for the the broilers she’s willing to grow. Limits spring, she added Cornish Cross broilers, purchased parts of the table. on production appear not to be potential raising three batches of 100 each. As with the earlier batch of 24, many market demand, but the limits on the We had a look at Deanna’s new 12x8 of the dressed broilers went to friends and time she—a mother of a three-year-old pasture shelter in the Oct/Nov, 2007 issue relatives, folks who were curious what girl, with a part-time job as bookkeeper of Backyard Poultry. She added a ply- “farm chicken” would be like. Chrystal in a veterinarian’s office—will be able to wood hover inside the shelter to serve as give the project and the time that Tony—a a brooder for 100 Cornish Cross chicks. manager of construction and design for a In addition to the protection of the shel- development company—will be able to ter’s metal rear wall and roof, the hover is contribute in his time off. insulated by reflective bubble insulation At the moment Chrystal is selling her and by empty feed bags, covered with dressed broilers for $2.50/lb., picked up pine shavings, over the plastic mesh at the farm out of the cooler. She plans floor to block chill from the ground. The to experiment with packaged chicken hover is heated with one 100-watt and (cut and vacuum sealed for the freezer) one 250-watt bulb. Since the chicks can at $3.50/lb. come and go from the hover, they are able Chrystal’s plan for next year is to to self-regulate for temperature. Deanna Chrystal’s scalder is a purchased 14- start a new group of 30 chicks every had excellent results, with only two losses gallon home unit. four weeks through the growing season, in the brooder phase. perhaps six batches or so, for a total Once the chicks were feathered, production of 180 to 200 broilers. She Deanna either moved them to a differ- will move them to pasture after four ent pasture shelter, or simply moved the weeks in the brooder, and slaughter them brooder shelter to the pasture and opened at good carcass weight at eight weeks, it to give the growing birds access to the making way for the next batch from the outside. brooder. Unfortunately, Deanna encountered The most fascinating of Chrystal’s problems with her last two batches in customers is the owner of a kennel of championship field-trial Labrador Re- trievers. Having concluded that super- market meats do not support the level Chrystal and Tony grew a bit frustrated of performance she is striving for in her with their small table top plucker. They dogs, she feeds them local farm meats may seek out a larger, more efficient unit exclusively: Beef from other small farm- for the growing season next year. ers, and all Chrystal’s birds she is willing to sell—15 in Chrystal’s second batch, 25 in the third. (She would have preferred to buy more, had it not been for commit- ments Chrystal had already made to other customers). She feeds one of Chrystal’s birds per day to a nursing bitch. Will the reader pause to focus on this astounding fact: Here is a customer who believes that supermarket meats are not fit to feed her dogs! Can we doubt that the Chrystal and Tony dress their broilers. growing concern about food quality will Tony built the table for $40 using scrap lead more and more paying customers to Deanna Child is developing her small and cast-off materials, and a couple of seek out local small-producer poultry for broiler operation as an addition to her items bought cheaply at auction. their tables? diversified small farm. February/March, 2008 www.backyardpoultrymag.com 45 the post-brooder grow-out, resulting in the insipid fare on offer in the supermarket. Matthew and Ruth Szechenyi serious losses—20 birds from the second Crucially, they are also willing to do their batch, 22 from the third. Clearly she can- own butchering. By selling live animals not continue the project with this level direct to her discriminating (and willing) of losses, and will have to make some customers, Susannah has short-circuited the changes in management. regulatory rigmarole required for processing The biggest problem I observed in the animals herself. her operation was the failure to move Though Susannah raises some broil- her pasture shelter and the electronet sur- ers herself, she cannot meet customer de- rounding it frequently enough. She needs mand on her own. To avoid disappointing better to understand that “pasturing” the her customers—and keep them coming birds means not just access to the outside, not only for broilers but for high-profit but frequent moves to fresh grass, allow- items like sweet corn, eggs, goats, and The Szechenyi processing house is a ing the pasture sod to “digest” the heavy pigs—she is willing to take Deanna’s hoop structure on a 12x28 concrete slab. load of droppings laid down by rapidly birds to help supply them, and to remit to Broilers are held in plastic crates until growing birds, especially Cornish Cross. Deanna all the receipts from the sale of time to butcher. Without frequent moves, the droppings the broilers—currently $8 per bird. soon coat the pasture grass, rendering Deanna thus simply raises her birds atthew and Ruth Szechenyi have lived it unusable as green forage and most from brooder to butcher weight, loads Mfor ten years on Briars Farmstead, unsanitary for the growing broilers. My them in a horse trailer, and delivers them near Boyce, Virginia, a farm next door to advice to Deanna was to move her flock to Susannah, who houses the birds in an the one on which Matthew grew up, and much more frequently to fresh pasture. If outbuilding on her place for the week or which has been in his family for several that is not practical for her, it would be two it takes to sell them off to her custom- generations. Though Ruth retains a “day better to grow her broilers inside a section ers. This arrangement with her friend is job,” three years ago, Matthew commit- of her barn on deep litter, which would an ideal way for Deanna to develop her ted full-time to operating their place as provide more wholesome conditions. broiler enterprise, allowing her to learn a diversified small farm, offering from and gain experience without gearing up the beginning a diverse mix of broil- for processing at this time. ers, eggs, turkeys, pork, and fingerling potatoes. In their first year they raised 400 broilers, 800 the second, and 1,200 the third. Matthew anticipates keeping production at approximately the same level next year. He has the pasture capacity to increase production, which would be profitable; but is hesitant to do so until Ruth is able to commit to Deanna’s pasture shelter, featured in the the farm full time, or he finds someone Oct/Nov, 2007 issue of Backyard Poultry, reliable to help with the work, especially shelters a brooder for 100 week-old on processing days. Cornish Cross chicks. Matthew raises his broilers in a day ranging model—large range areas inside I very much hope Deanna can resolve electric net fencing, with hoop shelters her management challenges and establish a moved with his pickup truck. He has thriving broiler operation, if only because found grazing by the birds and deposi- she has the advantage of the most intriguing Once Deanna’s broilers have reached tion of their droppings to be excellent for marketing arrangement I have encountered. butchering size, she simply rounds them boosting the quality of his pastures. Deanna enjoys raising her birds, but is up and… The Szechenyis sell most of their uncertain at this point whether she wants broilers either to customers who come to begin processing her own broilers. For- to the farm, or at their county farmers tunately, her friend Susannah is eager to market one day a week in its main season. get her birds. Susannah has a diverse small Matthew has found restaurateurs he has farm from which she sells beef cattle, goats, approached resistant to paying an accept- pigs, broilers, eggs, and (in summer) fresh able price for his broilers, but does sell produce. As an alternative to struggling with from time to time to a caterer who loves labyrinthine regulations for farm slaughter- his chicken and is building a reputation ing, she has cultivated a market among local delivers them to a friend who sells on its quality. ethnic and immigrant communities, who of- them (live) to ethnic and immigrant An interesting marketing opportunity ten retain more exacting standards for food communities. It is the easiest possible for the Szechenyis opened up when For- quality than the typical consumer inured to marketing strategy for Deanna. est Pritchard, who sells fresh broilers at 46 Backyard Poultry markets in the Washington, DC metro- politan area, asked them to grow for him. This past season, Matthew raised four batches (200-250 birds each) of Cornish Cross broilers for Forest, and found the arrangement a cornerstone of the farm’s income for the year. When it is time to butcher, Forest brings a refrigerated truck and a crew of three. Matthew and Ruth join Forest’s team to slaughter and dress the birds. Though Forest would take all the broilers Matthew could supply, Interior of the Szechenyi’s well-planned Matthew has concluded that within his processing facility: chicken killing cones current limits he will be able at most to near left, larger turkey cones middle left, grow one additional batch of 200-250 L-shaped eviscerating table (large enough Matthew works the killing cones. next year. for three workers) far left, plucker middle Matthew raises Cornish Cross for right, and scalder near right. Concrete Forest, whose market insists on its floor has two drains into an underground “French drain” outside. broader, plumper carcass. For his own customers, Matthew raises Freedom Rangers exclusively, because of their superior flavor and performance on pasture. He has no resistance from cus- tomers to his Freedom Rangers, which dress out at 3-1/2 to 4 pounds (higher for males), slaughtered at 10 weeks, selling at $4.00 per pound. Indeed, the day I visited the Szechenyis at their market stand, they sold out of broilers by mid-morning. They sold out of eggs about the same time. That happens too early every mar- Ruth at the evisceration table. The scalder, with its rotating wire mesh ket day, so Matthew plans to add more shelf, will scald 10-12 birds at once. Ruth and Matthew do all they can to hens to his layer flock next year. “Eggs cultivate a community of repeat custom- are an important point of contact with ers with whom they keep in touch via the customer,” he explains. ”They may postcards and e-mails. Person-to-person be leery at first about buying farm meats, contact is the key to their operation, the but if they try our eggs, they recognize opportunity to pass on to the customer not their quality and start to develop trust in only a food product but a point of view— our other products as well.” about what constitutes food quality, about Matthew buys his feed from a local appreciating the seasonality and the breed- mill, which grinds his broiler feed to his specific character of local foods, about recipe in ton lots. The mill delivers the the relation between the diverse small bulk feed into a “gravity wagon,” which farm and the rural ecology and economy. Matthew uses to distribute to the pasture “We’re not just selling a product, but feeders daily. Matthew’s capacious stainless steel enhancing our customers’ relationship to The Szechenyis completed a new pro- plucker… their food,” says Matthew. “This is the cessing facility on the farm this fall—a ultimate retail transaction.” 12x24 hoop (a Farm Tek kit for erecting a tractor shelter) on a 12x28 concrete slab. Inside is an ensemble of stainless steel equipment, almost all of it new. The layout is based on their experience with earlier, temporary setups and, says Matthew, “the fact that I’m left handed.” The cost of the slab, hoop, and equipment was about $10,000, which Matthew noted could have been reduced had he had time will snatch the pajamas off 10-12 chickens to do more of the work himself. in 40 seconds flat. “The ultimate retail transaction.”

February/March, 2008 www.backyardpoultrymag.com 47 Storing Poultry Meat Ga i l Da m e r o w sue to relax. The resulting meat will be meals and using the bony parts for can- tastier and more tender. Wrap the whole, ning or soup. bird’s readiness for butchering freshly butchered birds loosely and age and the quality of its meat depend them in the refrigerator for 24 to 48 hours, Cutting up Poultry Aon the following: taking care to space them so cool air can Fryers are usually cut into quarters or Freedom from defects—no crooked circulate around them. smaller pieces for frying. Broilers may breast bones, crooked or hunched backs, If you butcher more birds than your be left whole for open-pit roasting or cut deformed legs and wings, bruises, cuts, refrigerator can rapidly chill, place them into halves or quarters for barbecuing. tears, breast blisters, or calluses in ice water until they reach 40°F and Roasters are generally left whole. Old Feathering—mature feathers only, no then refrigerate them. Chilling time var- hens, being too tough to roast, are cut up stubby broken feathers or pin feathers ies from around six hours for a fryer to to be stewed or fricasseed. Fleshing—degree of meatiness on the 10 hours for a big roaster, so you’ll need You may occasionally run across breast, legs and thighs plenty of ice. directions for eviscerating and cutting Finish–layer of fat beneath the skin Freshly butchered poultry meat will up a bird in one operation, but cutting (spread breast feathers to examine the keep for up to five days in the refrigera- up a chicken soon after it has been killed skin; a creamy or yellow color indicates tor with a temperature between 29°F and causes its muscles to bunch up, making good finish, a reddish or bluish color 34°F. To store the meat longer, either them dense and tough. A chicken that is indicates too little fat) freeze it or can it within three days of eviscerated and aged before being cut Conformation–the ideal body shape is butchering. You can freeze birds whole, up will be more tender, and the chilled blocky and rectangular, not narrow and but they’ll take up less space if they have meat will be easier to handle. To cut up triangular. been cut into parts. Then, if you wish, a chicken, use a sharp, heavy knife and After butchering poultry, the meat you may sort the meatier pieces (breasts, follow these steps: quality will improve if you age it before thighs, and drumsticks) from the bonier 1. Cut the skin between the thighs and cooking or storing it to allow muscle tis- pieces, packaging the meaty pieces for the body.

1. 2. 3. 4.

5. 7. 8.

6.

Source: Storeys Guide to Raising Chickens

48 Backyard Poultry 2. Grasp a leg in each hand, lift the bird, If you freeze birds whole, never stuff 12 hours. After the meat is frozen, you and bend the legs back until the hip joints them before freezing them. Dense stuff- can stack it any way you like. pop free. ing slows freezing, giving bacteria more During freezing, ice crystals form 3. Cut each leg away by slicing from the time to proliferate. from moisture in the meat. Quick freez- back to the front at the hip, as close as Whether you freeze birds whole or ing produces small ice crystals. Slow possible to the backbones. in pieces, trim away excess fat (since fat freezing causes big crystals that damage 4. Leave the leg in one piece or, if you goes rancid fairly rapidly) and cut off meat tissue. To ensure quick freezing, add wish, separate the thigh from the drum- sharp bones that may pierce the wrap- no more than three pounds of unfrozen stick by cutting through the joint between ping (exposing the meat to freezer burn). meat at a time per cubic foot of freezer them. You can find the joint by flexing Freezer burn occurs when food is not capacity. the leg and thigh to locate the bending adequately wrapped so that air circulates Storing chicken in the freezer for any point. over the exposed surface, sucking out appreciable length of time is an option 5. On the same side, remove the wing by moisture. only if you have a dedicated freezer. The cutting along the joint inside the “wing- After trying all sorts of packing freezer compartment of most refrigera- pit,” over the joint and down around it. methods, I have eliminated freezer burn tors isn’t cold enough to hold meat for Turn the bird over and remove the other by double-wrapping each packet, first in more than a couple of weeks. leg and wing. To create mini-drumsticks heavy foil or plastic wrap, then in waxed To monitor the quality and storage (aka buffalo wings), separate the upper, butcher paper sealed with freezer tape. time of your frozen chickens, keep a meatier portion of each wing from the If I’m packing whole birds, I use plastic reliable thermometer in your freezer. lower two bony sections. bags designed for freezer use; I seal the Chicken stored at 0° F or lower retains 6. To divide the body, stand the bird on bird in one bag, then place that bag inside its quality longer than meat stored at a its neck and cut from the tail toward the a second bag and seal it. higher temperature. Even though meat neck, along the end of the ribs on one To remove air from a plastic bag, may remain cold and hard at temperatures side. Cut along the other side to free the gather the opening of the bag and use a above 0° F, it deteriorates more rapidly. back. Bend the back until it snaps in half, vacuum pump or clean vacuum cleaner If you have a good freezer that maintains and cut along the line of least resistance to hose to remove the air. (Do not, as is a temperature of -10° F, you can safely separate the ribs from the lower back. sometimes suggested, inhale through a store chicken meat for up to a year. 7. Place the breast on the cutting board, straw to draw out the air, as you run the skin side down, and cut through white risk of inhaling a bit of something from Freezing Cooked Poultry cartilage at the V of the neck. inside the bag.) With much of the air out, Freezing fully cooked chicken is a 8. Grasp the breast firmly in both hands the bag will cling tightly to the meat. handy way to have quick meals later on. and bend back each side, pushing with Twist the opening to close the bag, and If you freeze a roasted, stuffed bird, re- your fingers to snap the breastbone. Cut apply a twist-tie. move the stuffing and freeze it separately the breast in half lengthwise alongside On each packet, jot down the date from the meat. Frozen cooked meat even- the bone. For boned breasts, place the (so you’ll use the oldest first) and the tually takes on a rancid taste, but packing skin side up on a cutting board. Insert contents (so you won’t keep the freezer cooked meat in broth or gravy keeps air the knife along one side of the keel, and door open while you try to guess). Spread out and lengthens the storage time. cut the meat away from the bone. Repeat packets around in the freezer, leaving Cooked meat in a liquid or semi-liquid for the other side. space between them for air to circulate base may be frozen in heat-sealed boil- until they freeze hard, which takes at least able plastic bags. To ensure a complete Freezing Poultry Meat Freezing the meat preserves its qual- Poultry Storage Guide ity and retards the growth of bacteria. Freezing does not stop bacterial growth, Refrigerator Freezer so maintain strict cleanliness during all (35-40º F) (0º F) aspects of butchering and packing. (2-4º C) (-18º C) The quality of frozen chicken de- Raw pends on the following: Whole 5 days 12 months * how fresh it is when you freeze it Pieces 2 days 9 months * the temperature under which it Giblets 1-2 days 3 months remains frozen * the length of storage time. Cooked Chicken may be frozen raw or cooked, Slices or pieces 1-2 days 1 month whole or in pieces. If you package cut up Slices or pieces in gravy or broth 1-2 days 6 months chicken, place enough pieces in each Casserole 1-2 days 6 months packet for at least one meal. I like to pack Fried 1-2 days 4 months in a few more pieces than we’d normally Gravy or broth 1-2 days 3 months need for dinner, saving lunchtime prepa- Source: Storeys Guide to Raising Chickens Meat stored longer than the recommended time may develop an off flavor. ration by having planned leftovers. February/March, 2008 www.backyardpoultrymag.com 49 seal, cool the food before filling the bags, and fill them so they’re no more than one- Canning Meat Safety inch thick laid flat. When you’re ready to To ensure the safety of canned meat: reheat the chicken in a pouch, drop the * keep all equipment clean whole pouch into boiling water. * meticulously follow processing times and temperatures To freeze a cooked casserole, cool * let jars cool before storing them in a cool place the casserole, cover it, and freeze it— * boil home-canned meat 20 minutes before serving it. If you wish to use container and all. If you wish to reuse the canned chicken for cold salads or sandwiches, boil it first, then chill it in the casserole dish, first line it with foil. After refrigerate before serving it. the food is fully frozen, you may remove Boiling is the best way to find out if canned meat is safe to eat, since boil- the casserole from its dish, double wrap ing brings out the characteristic smell of spoilage. In addition, watch for these it, and freeze it. When you’re ready to four signs of spoilage: reheat it, unwrap the casserole and drop 1. jar lids bulge or leak it back into the original container. Of 2. gas bubbles appear inside the jar course, you could use a disposable cook- 3. liquid spurts out when the jar is opened ing container and leave the casserole in 4. the meat has an off color or odor. for the duration. If canned meat doesn’t look or smell right, dispose of it as you would any Any time you freeze cooked food, toxic substance. cool it first so it won’t heat up the inside of your freezer. Pack the cooked food for meat, it may stay too warm for too long. a form of food poisoning. The bacteria freezing, then let it cool at room tempera- In a warm room, the outside layer of are destroyed by processing the meat at ture for 30 minutes before popping it into meat will thaw and start to spoil while 240° F for a specific length of time that the freezer. the inside is still frozen. depends on the volume. If the tempera- 4. In a microwave oven frozen chicken ture is lower or the time is shorter, the Thawing Frozen Poultry may be thawed in a matter of minutes, risk of botulism occurs. Frozen chicken pieces may be cooked following your microwave manufac- If you are not familiar with the use without being thawed, but they’ll cook turer’s directions. of a pressure pot, do not attempt to can faster if thawed first. A whole chicken If you start to thaw chicken in the chicken based on the suggestions offered should always be thawed before being refrigerator or in a cool room, and it isn’t here. Read the manual that came with roasted. Chicken may be safely thawed completely thawed by the time you’re your canner, consult a good canning in one of four ways: ready to cook it, speed things along by guidebook, or get information from 1. In the refrigerator, a four pound chicken putting the packet in cold water or in your state or county Extension home will thaw in about a day. This method is the microwave. Another way to shorten economist. the safest, since you don’t run the risk of thawing time is by freezing pieces with A pressure canner operated at sea forgetting about the meat and letting it get waxed paper or freezer wrap between level at 10 pounds of pressure reaches a too warm for too long. Put the package of them, so the pieces may be easily sepa- temperature of 240°F. If you live above frozen chicken on a plate or tray to catch rated for thawing. sea level, adjust the pressure and timing drips and place the plate in the refrigerator Don’t be alarmed if frozen chicken for your altitude, as specified in your until the meat is pliable. looks dark near the bone after it’s cooked. manual. If you put up pints or half-pints 2. In cold water, a four pound chicken will Darkening is a reaction to slow freezing in a pressure saucepan, add 20 minutes thaw in two hours or less. Seal the frozen and normally occurs in home-frozen to any specified processing time. packet in a plastic bag and submerge it in chicken. You may can poultry meat as soon as cold water, changing the water often, until the body heat is gone, although it will be the meat is pliable. I use this method often Canning Poultry easier to handle and become more tender when I forget to thaw meat a day ahead. Storing poultry in canning jars, as an if it has been thoroughly chilled before 3. In a cool room, a four pound chicken alternative to freezing it, is good protec- being canned. Remove as much fat as will thaw in about 12 hours. Where the tion against power outages. The result possible. Do not can excessively fatty temperature is no more than 70° F, wrap doesn’t taste quite like fresh chicken, pieces. Add salt for flavor, if you wish, the frozen package in several thicknesses but is good nonetheless. Our family or leave it out, if you prefer—salt does of paper and leave it out until the meat has enjoyed bone-in canned chicken nothing to preserve the meat, but does becomes pliable. Thawing chicken this as a quick meal with potato salad, and improve the flavor. Work as quickly as way isn’t wise, because if you forget the shredded canned chicken makes awe- possible and process the jars as soon as some tacos. they are filled. Thawing Times in Refrigerator To safely can chicken, you need a Size of Pieces Hours pressure canner; for pint and half-pint Hot Pack Canning cut up 4-9 jars, you may use a pressure saucepan. No Chicken may be hot-packed with or halved 3-9 method that processes without pressure is without the bones, but deboned canned whole, under 4 pounds 12-16 safe for meat. Chicken, like other meat, chicken is easier to use and, in my opin- whole, 4 pounds or more 24-36 may contain bacteria that cause botulism, ion, tastes better if stored for any length 50 Backyard Poultry of time. Besides, you’ll get more meat sticks) makes more sense than canning the For a complete guide to butchering into each jar: about six pounds per quart, parts with less meat on the bone. Since the your poultry, see the August/September, compared to four pounds per quart if the breast bone and drumstick take up lots of 2006 issue, page 43.—Ed. bones are left in. Deboning lets you make room, at least bone the breasts and saw Gail Damerow is a well-known good use of meat gleaned from bony parts drumsticks short. Trim off any fat and pack poultry expert and the author of many to make salads and sandwiches. pieces loosely into quart jars. books including these on poultry: Simmer the bony pieces, covered in Place thighs and drumsticks with their Storey’s Guide to Raising Chickens, water, just until the meat starts to fall off skin next to the glass. Fit breasts into the The Chicken Health Handbook, Your the bone. Remove all the bones and skin, center. Use smaller pieces to fill up the Chickens: A Kid’s Guide to Raising and and pack the meat loosely into clean glass remaining space. Leave one inch of head Showing, Barnyard in Your Backyard jars. Keep the broth simmering. space at the top of the jar. If you wish, and Fences for Pasture & Garden. These If you wish, add salt: 1/4 teaspoon add 1 teaspoon of salt. You need not add books are available from our bookstore per half-pint, 1/2 teaspoon per pint, 1 liquid—raw meat generates its own juice on page 14. teaspoon per quart. Cover the meat with in the pressure canner. simmering broth, leaving one inch of Wipe the jar rims to rid them of fat head space. Wipe the jar rims to rid them and meat particles. Seal the jars with “Dress” your of fat and meat particles. Seal jars with clean lids. At sea level, process jars at 10 birds! clean lids. At sea level, process jars at pounds for 80 minutes. Whether they 10 pounds: Our family always has plenty of chick- are chickens, en soup on hand, because every time we ducks, geese half-pints, 60 minutes butcher we cook up the bony parts (wings, or turkeys. pints, 75 minutes backs, necks), separate the meat from the Economical & plucks feathers quarts, 90 minutes. bones, and use the meat to make at least one cannerful of nutritious soup. We hot in just 30 seconds!! Raw Pack Canning pack any left-over meat from these parts Visit us online at: If you wish to can chicken pieces to make future chef’s salads, sandwiches, www.schweisswelding.com bones and all, raw packing is easier than tacos, and casseroles. For food safety and PO Box 477 • Fairfax, MN 55332 nutritional value, it beats anything you hot packing. For a raw pack, canning the 507-426-7828 • 507-828-0261 meaty pieces (thighs, breasts, and drum- could buy at the supermarket. STOP Raccoons, Fox, Coyote, Possum, Cougar, Bear, Wild Pigs, Mink, Weasel, Otter, PO Box 274 Princeton MN 55371 1.800.328.6647 Beaver, Blue Heron, Owls, Hawks & Intruders Protect your Call 1-800-328-6647 to order chickens!

Based on scientific research the concept is very simple and effective. Predators react to the red flash of Nite Guard as the eye of a harmful animal. They sense the danger of being watched and leave the area. Humans interpret the flash as a security system in place.

$24.95 each plus s&h

Mount 4 lights Mount single lights 10-14’ high for Mount 4 lights 4’ 50-100’ apart & owls and hawks high for deer place 10-25” high for ground predators

Niteguard.com 1-800-328-6647 [email protected]

February/March, 2008 www.backyardpoultrymag.com 51 Chicken Broth A Way of Life

El l e n Us s e r y periment with your own chickens and your chicken. The older, more flavorful chick- w w w .t h e m o d e r n h o m e s t e a d .u s lifestyle. If you can find a method that fits ens can take up to six hours, whereas a © 2008 Te x t & Ph o t o s comfortably into your schedule, you will be young bird might be ready in an hour or more likely to make it on a regular basis. so. At this point I take out the stewing hicken broth is not only a deli- But let me say up front that it is almost hen, or whatever fresh chicken parts I cious base upon which to build a impossible to make a failed chicken broth. started with, let them cool slightly, and Cflavorful soup or sauce, it is also an Once I added too much water relative to the remove the meat, which I reserve for later extremely nourishing food. Properly pre- amount of chicken parts I was using. But use. Note that you need to be careful that pared, it is an excellent source of minerals, even this was still usable as a soup base. I no tiny bones stay with the meat. including calcium, magnesium and potas- just had to add more flavoring ingredients At this point I should say that I used sium. It is rich in gelatin—an extraordi- to the final soup. to cook the broth in a huge stock pot. But nary digestive aid—and, although it is not Of course, the quality of your chicken recently I have been using a two-gallon a complete protein, it will help the body is of primary importance—if you have slow cooker. This way I have no worries more fully utilize protein from other foods. raised them yourself, you are off to the about the flame going out on my gas stove Modern research has also confirmed that best possible start. When slaughtering during the long cooking. Other benefits chicken broth does indeed help prevent your chickens, be sure to clean and save are the slow cooker’s timer, and easier and moderate colds and flu. the feet, which contribute a lot of col- meal preparation when I don’t have to What follows is not so much a recipe as lagen, the source of that all-important contend with a crowded stove top. some guidelines as to how I make chicken gelatin. But collagen can be found in all After you have removed the meat broth now, based on my own experimenta- connective tissue, so as long as you have from the bones, put them and the skin tion and requirements. I will also tell you some muscle meat, skin, and tendons, all back into the pot. I used to then simmer how I used to make it, and why I have will be well. You can use other “spare the broth for another 15 to 20 hours. made the changes. I think it will be helpful parts” such as the necks, hearts, and However, the firmness of the gelatin, to understand the possibilities, then ex- gizzards. If you cut the chickens into once the broth was fully chilled, varied serving pieces and do not want to eat the considerably. Recently I have come to backs, you can reserve them as well for understand that, once gelatin is extracted, broth making. In addition, the carcasses too much additional cooking will break it of cooked birds such as roast chicken can down. If a firm gel is your goal, you could be saved. We hold all these ingredients just strain out your broth at this point and in the freezer wrapped tightly in plastic refrigerate. But I want to extract not only until ready to make broth. the gelatin, but as much of the minerals I start with a whole stewing hen, sur- as I can from the bones. So what I do rounding it in the pot with as many of now is just let everything sit in the pot the above ingredients as I have on hand, until the next day for a period of passive then covering, just barely, with water. I extraction. Then I bring it to a boil and then add two tablespoons of vinegar per cook it for about 10 to 15 minutes just gallon of water and let sit for an hour. to make sure it is free of pathogens. To This soak in the acidulated water helps be honest, I am not sure that this passive to extract the minerals. I then bring to a method does extract more minerals. I boil and carefully skim off the scum that hope that someday the question will be rises to the surface. After that I reduce experimentally tested in a lab. In the the heat for the gentlest possible sim- meantime, I am happy to speculate. Ellen Ussery prefers a slow cooker (crock mer, and cook until a poke with a fork I know some people who are not pot) for easiest, most convenient broth indicates that the meat will easily come comfortable with letting the pot sit out at making. “Don’t forget to use the feet!” she off the bone. The length of time this takes room temperature, and therefore put it in advises. will vary, depending on the age of your the fridge for the passive extraction. And 52 Backyard Poultry 52 Backyard Poultry With any of her broths (like the jar of beef broth pictured here), Ellen finds the broth keeps far longer if she leaves it sealed with its layer of fat. Alternatively, you can skim the fat and freeze the broth in convenient size packages. there are others who go through several more cycles of cooking and resting that can last for three days. Experiment to see what works best for you. Whenever you decide to stop, just strain out the solids and refrigerate the broth. I usually put mine into half-gallon canning jars. After a day in the fridge I have a very solid gel and a nice layer of fat on the top. This fat will seal the broth and protect it from spoilage so it is always ready in the fridge. I have kept it this way for several months. But if you like, you can always freeze it. Another thing I noticed The Society for when I started using my passive method was that the fat smelled and tasted fresher. Preservation of When I cooked it for 24 hours I used to throw the fat out after I “unsealed” the broth. Now I feel quite comfortable using Poultry Antiquities it as a cooking fat when I have run out of my precious duck and goose fats. “Saving rare breeds from extinction” You may have noticed that there is The SPPA seeks to protect and preserve, for historical, education, and recreational purposes and in the public interest, standard bred domesticated poultry, waterfowl, nothing but chicken in this broth. I make turkeys and guineas. my broth that way because it gives me SPPA brings together breeders who value that rare genetic heritage, honor these total flexibility later. You could, however, breedsʼ historic value, and wish to share it with others. The Breeders Directory lists add salt and some aromatic vegetables all members who have stock available, what they are raising and how to contact them. (carrot, onion, parsley, celery) for the The quarterly newsletter gives its readers the latest and the oldest, sharing membersʼ final cooking. experiences with the most modern information in poultry husbandry for small fl ocks We often start a meal with a cup of to historic accounts of breed origins and progress. Contributors are among the most broth. Many times I just heat it up and articulate and well-informed poultry people in the business. stir in some flavorful miso, such as the Join today with a one-year membership for only $15.00!! red pepper and garlic miso from South or Become a Life Member for only $200 River Miso Company (Conway, Mas- To join SPPA, send For questions and comments sachesetts—www.southrivermiso.com). about the SPPA: Otherwise I add salt, then simmer with membership fee to: any of the following: a garlic clove and Dr. Charles Everett, Christine Heinrichs chopped parsley, trimmed shitake stems 1057 Nick Watts Road, [email protected] that I have frozen, shredded spinach, or Lugoff, SC 29078 (805) 203-5018 coconut cream concentrate and fresh ginger. The possibilities are endless. Join now at www.poultrybookstore.com!

February/March, 2008 www.backyardpoultrymag.com 53 February/March, 2008 www.backyardpoultrymag.com 53 Bo o k Re v i e w s : Backyard Poultry Naturally

Backyard Poultry Naturally, by Alanna ing, especially if you enjoy travelogues. Moore; Acres U.S.A.; 135 pp, illus., $20. “Chook” (Australian slang for “chicken”) Backyard Poultry Naturally is available doesn’t show up as often as I expected from Acres U.S.A.: Acres U.S.A., P.O. it to, and when it does, it’s in terms like Box 91299, Austin, TX 78709-1299, “chookering,” which apparently means www.acresusa.com, 1-800-355-5313. letting chickens free range. If you’ve seen enough Australian movies, you prob- Re v i e w e d b y Jd Be l a n g e r ably know that “tucker” means “food,” Ed i t o r Em e r i t u s although you might be a bit puzzled by the use of the term in this book. s you might expect from the title, However, do you have any idea what this is a book about raising poul- woollybutt is? (My spell checker appar- try under humane conditions, ently doesn’t! It’s a native grain grass that usingA natural foods and herbal medicine. grows on the Outback plains.) Predators But it’s a little different than you might to watch out for include “marsupial expect, in several ways. quolls” and kookaburras, which many 2006 BackYard Poultry half Page.qxd 4/28/2006For one thing, 11:09 the author AM Pageis Australian, 1 of us of a certain age think of as eating which makes for some interesting read- gumdrops, not poultry.

WORLD’S RARE BREED POULTRY HEADQUARTERS Quality and satisfaction since 1917. Over 140 varieties of Baby Chicks, Bantams,Turkeys, Guineas, Peafowl, Game Birds, Waterfowl. Also Eggs, Incubators, Books, Equipment, and Medications. BEAUTIFUL FREE COLOR CATALOG. 1-800-456-3280 (24 Hours A Day) Murray McMurray Hatchery C11 Webster City, Iowa 50595-0458 SHOP ONLINE www.mcmurrayhatchery.com

54 Backyard Poultry This becomes a little more prob- lematical when the discussion turns to plants—for either food or medicinal pur- Managing Breeds poses. You might not have any tagasaste in your yard, but what about stinking Roger or fat hen or Good King Henry? (Stinking Roger is better known to most for a Secure Future of us as marigold, while the latter two are Chenopodiums, which we usually call lambsquarters in the U.S.) Fortunately, the Latin botanical and examples are generously used to help names are given. Fortunately, because new breeders identify and understand a good portion of this book deals with fundamental concepts. Crisp, clear, plants—both those used for tucker, er, detailed explanations of techniques and I mean food, and those used medici- strategies provide the fine points needed nally. by a master breeder. This book could easily be a beginner’s The book also addresses the critically guide to poultry, in that it discusses the complex political and human issues that basics of raising poultry (both chickens occur when saving rare breeds. Every and ducks), with emphasis on natural or breed association or club has the oppor- organic methods. In fact, the entire first tunity to play a pivotal role in the long- half is mostly about breeds and breed- term success of its breed. This book alerts ing, housing and feeding. There is also a association leaders to potential obstacles nice section of breed photographs, most and pitfalls, and informs all members of in color. their responsibilities. But its main contribution of informa- Breed association leaders and mem- tion not found in run-of-the-mill poultry bers, breed stewards, conservation or- literature is provided in the chapters on ganizations, teachers, researchers, and nutrition and health, and such topics students will find this book excellent as as behavior and management and per- a resource, a text and a handbook. Breed maculture. Managing Breeds for a Secure Future, stewards of all levels of experience will The author defines homeopathic soft cover, 220 pages, illustrated, $22.95. find themselves returning to this book medicine as “a system of medicine May be ordered directly from the ALBC again and again. based mainly on herbal remedies that office: ALBC, PO Box 477, Pittsboro, Established in 1977, The American are given in an extremely diluted form NC 27312, phone (919) 542-5704, e- Livestock Breeds Conservancy is a na- on the basis that ‘like cures like.’” In mail [email protected]; webpage: www. tional, non-profit, membership organiza- other words, a substance that produces albc-usa.org. tion based in Pittsboro, North Carolina, symptoms of disease in large doses dedicated to the conservation and promo- is used in highly diluted form to treat ritten by livestock con- tion of endangered breeds of livestock similar symptoms. For example, Arseni- servation leaders D. Phillip and poultry. ALBC’s conservation efforts cum album, which causes vomiting and WSponenberg and Donald E. include research on breed status and diarrhea, is used homeopathically for Bixby, Managing Breeds for a Secure characteristics; developing breed specific food poisoning. Future addresses the many challenges of strategies for conservation; maintaining But here again, reader reaction will maintaining genetic diversity within spe- a gene bank of rare breeds; strengthen- vary. There could be many backyard breed- cies and breeds of domesticated livestock ing the stewardship skills of breeders ers who are seeking information on natural and poultry. It is both a theoretical exposi- through various educational venues; and or organic methods, perhaps including tion and a user’s guide. It examines con- educating the public through workshops, homeopathy. But not all will be motivated servation issues and practical approaches conferences and publications. ALBC is the to treat worms by placing “garlic extract in for developing successful strategies for only organization in the United States that the fowl’s drinking vessels for several days securing both standardized breeds and does this important work. If you are not in a row just before the full moon.” landraces. The book is rich with examples already a member, but would like to help Nevertheless, it would be hard to that demonstrate the practical applica- save rare, endangered breeds of livestock argue with the emphasis on maintain- tion of the theory and that enable breed and poultry, consider joining! Member- ing health and well-being through good stewards to apply the principles to their ship is only $30. To become a member, feeding and management, and the use of own herds and flocks. for information about breed conserva- preventative medicine. And if you’d like Managing Breeds provides informa- tion, or to contribute to ALBC’s efforts, to know more about herbal medicines and tion useful to both the novice and the contact them at: PO Box 477, Pittsboro, homeopathy in the poultry yard, this is a experienced breeder. NC 27312, (919) 542-5704 or on the web good place to start. Key points are pulled out of the text at www.albc-usa.org.

February/March, 2008 www.backyardpoultrymag.com 55 Consider Raising the Gorgeous Regal Red Heritage Turkey

To m T. Wa l k e r Ba s t r o p , Te x a s t o m n m a r g @o n r .c o m

Regal Reds Thought to Have Been Extinct egal Reds (Arkansas Reds, Ken- tucky Reds, or whatever they were called in your parts) are/were almostR extinct. In fact, many of us thought they were extinct. Fortunately, they have not completely disappeared, and hopefully, we can help them make a comeback. Solid white Regal Red day old poults shown with a Black Spanish poult and two Harvest The Beauty of the Regal Red Gold poults. Note that the Regal Red poults are solid white with no markings of any When one states that the Regal Red description. Heritage turkey is gorgeously beautiful, the question usually is, “What does a is solid white. The red comes in stages as tinues to approximately the wing butts. Regal Red turkey look like?” No doubt the poult puts on new feathers. At that point, the narrow band becomes each of us would draw a word picture of The Regal Red has a narrow band darker—sort of a dark red/black edging. it a bit differently; however, here is mine. on the outer edge of the neck and body This continues on the rest of the body. The Regal Red is solid red. The red of feathers. The narrow band appears to The black is more pronounced on the the adult is approximately the same red be sort of a “feather edging” on the male than it is on the female. On the wing as the Bourbon Red; however, the Regal feathers—slightly different in color from and tail feathers there is peppering of Red has no white. Also, different from the the feather. This narrow band of “feather black on the feathers. Tail feathers have Bourbon Red, the poult of the Regal Red edging” starts out on the neck and con- a dark blackish/red band followed by a light red band. The legs are red.

Not a Miscolored Bourbon Red A dyed in the wool Bourbon Red fancier said to me, “The Regal Red is nothing more than a sorry grade miscol- ored Bourbon Red. Many Bourbon Reds do not have much white in their tail and wings either.” He was wrong about the Regal Red being a miscolored Bourbon Red. Although the outer red of the Regal Red and the Bourbon Red is similar, the color of the poults shows very clearly that the two are distinctly different breeds. Regal Red poults are pure white at hatch. During the many years that I raised Bourbon Reds, I never hatched a pure white Bourbon Red poult. The Regal Red starts out as a pure white poult and This adult Regal Red tom standing with Harvest Gold and other adult toms shows the then, over a period of several months, its solid red coloring of this breed. new feathers gradually transform its outer 56 Backyard Poultry the meat quite light in color. They are of excellent size for a family. Not only is the Regal Red of excellent size for a family, it is super for the family member doing the processing. When pickin’ the bird, one will find that all the feathers are quite easy to remove, and since they are almost white next to the skin, there are no dark pinfeather problems. If the processor misses a pinfeather, the cook will need a magnifying glass to find it! For those who process their own turkeys, why not the Regal Red? Also, with the demand continuing to grow for heritage turkeys for Thanksgiving dinner, why not a turkey that is perfect in size for a full family, has a bountiful amount of light meat, a full breast, is super in taste, and is easily processed? Why not A flock of Regal Red turkeys with one solid black female in the background. consider the Regal Red? color into a gorgeous solid red bird with ily’s Thanksgiving dinner. Remembering the feathers accented as noted above. The that, I cannot understand why the Regal white or very light color remains at skin Red did not become the turkey of choice level on the body feathers of the adult. throughout the country in the days when families grew and processed their own! Regal Red Turkeys for Easy Pickin’ The Regal Red is a beautiful red turkey At age 80, I still remember the child- with the no-dark-pinfeather advantage of hood experience of more than seven the white turkey when processing. decades ago of helping my grandmother The Regal Red is a medium weight dig the black pinfeathers out of the skin of turkey with a breast that is quite plump Regal Red adult female (left) and male a turkey she was processing for the fam- for a heritage turkey and with the rest of turkeys. Backyard Poultry Free CAtAlog! Hundreds of hard-to-find sustainable — Naturally ag books from around the world!

35+ New by Alanna Moore TiTles For organic and sustainable From housing to feeding, from selection to breed- farming systems ing, this book covers everything the backyard acres u.s.a. farmer needs to know about poultry husbandry 2008 bOOk catalO g that are proven

Organic Farming H O mesteading in the field, look — including preventative and curative herbal medi- s pecialty c r O ps Organic g ardening n atural HealtH e c O -living & mOre cines and homeopathics. The author takes a per- to Acres U.S.A., maculture point of view in raising poultry, creating North America’s a diverse base of plant life for the birds to choose oldest and largest magazine serv- from, all cohesively fitting into the landscape and ing ecological farmers. Covering overall farm. Complete enough for the beginner, all facets of organic/sustainable yet the experienced poultry farmer will find the agriculture, Acres U.S.A. makes book packed with techniques and ideas found nowhere else. Softcover, 154 pages. the connection between the soil Shipping: U.S. — $3/1 book, $1/book and human and animal health. Our thereafter; oUtSide U.S.: $8/$6 Item #6452 — $20.00 book catalog contains more than 475 titles to help you improve your farm and your life. To order toll-free call: 1-800-355-5313 For a Free sample issue For our complete selection of P.O. Box 91299 • Austin, TX 78709 U.S.A. of Acres U.S.A. magazine call almost 500 titles shop online: 512-892-4400 • fax 512-892-4448 1-800-355-5313 today www.acresusa.com e-mail: [email protected] or visit www.acresusa.com

February/March, 2008 www.backyardpoultrymag.com 57 The Steinbacher “Kampf” (Fighting) Goose

Be r n d Kr e b s first German goose standard we had ever seen, and we were Mi c h i g a n fascinated with the many different geese breeds and colors. We also had some introduction to the SPPA and saw the dire need y wife, Marie-Anne (Mari) and I, along with our of saving geese varieties and breeds. We wanted to either work three sons, Eike, 15, Björn, 13 and Lars, 8, began very hard on an existing breed or help an unknown one. We the Steinbacher goose project in 2003 when we kept hearing about the Steinbacher with its striking blue color, importedM two pair of Gray and two pair of Blue Steinbacher and the fighting heritage. A fighting goose? Chickens, yes, but geese from Germany. All were unrelated blood lines and most geese? You could find it in all the Standards (German, English, of them had been out of show champions in Germany year in etc.) but not in the American APA’s Standard of Perfection. and year out. So we asked around if anyone had seen or had such an Eike has been a bird fanatic since his birth, and his obses- animal. We kept hearing that the bird did not make it here as a sion, and ability with domestic fowl spilled over to his broth- breed. Some people claimed they had raised or seen them but ers and us, taking us out of our quaint little port in St. Joseph, no stock was to be found. Michigan, and leading us into the country onto an old 15+ acre We began to contact breeders in Europe and used my wife’s farm. We have since built another barn, a new house and have family for direct contact. The breeders of the bird are in the moved our family business into an integrated shop attached to former East Germany and they do not like Americans. So we the house. My wife was raised with horses in the country, and had to woo them with our German-ness. The first stipulation she wanted out of the city anyway. was that if we do this that we stick to the given standard –Why? Mari is German born, and my parents are immigrants from The breed almost died out after WWII and the people that we Germany. The language is still spoken at our home (even with contacted had spent 50+ years bringing it back from extinc- the kids). Our business keeps us in touch with suppliers, friends tion. The bird had been all but eaten by refugees and hungry and customers in Germany and Switzerland. So we wanted a owners during the war and after the war Germans (under the goose that had some German heritage. Soviets) were not allowed to spend resources on birds in the We started into our goose hobby years ago when we raised form of feed. They needed a bird that was able to do what it the first animals in the garage in the city for our own Christmas had been bred for; provide high quantity and quality of eggs, consumption. We could not find any fresh geese that were lo- make a fine table meat and fat, provide good quality feathers cally grown, as we had in “the old world” when we went on and win at shows. business trips. We ended up buying some goslings from the These birds are almost exclusively grazers, and that fit fine local feed mill, and we raised them throughout the summer into the Soviet scheme of things. So the breeders stated that they and fall. Some friends suggested that we enter our animals in would agree to share some of the breed if we do not follow the the Berrien County Youth Fair. We had a blast; however, each American high-protein, high-fat feed program, and then breed fall came the day all the animals went into the freezer, and we only in the two German colors (Gray and Blue) and when we wanted to keep animals that would breed for winning and for cull, cull hard not only for type and color, but also for character consumption. In the meantime, my sister in law sent us the and most of all, vitality. We learned that a Steinbacher is not a goose that can be sold as an egg or a very young gosling. It takes some months to see how the black lines on the lips develop and the black toenails, then the feather coloration and banding and remember single paunch, no swaybacks, the correct bill type, balanced with the neck. When the bird is mature, it should hold its head like a “walking stick.” This is a bird not for the faint hearted goose breeder. Remember most geese do not finish for show until their second or third year, and the Steinbacher are monogamous so some matings while you are waiting for the goose to finish may not be advantageous. It seems you are always working one to three years into the future. (It must be much like making high quality wine.) The initial cost of getting our flock started was about $10,000. The Steinbacher geese were bred to thrive in the harsh Thüringer This includes the purchase of animals, housing in Europe, trans- East German landscape with little, or no, grain. They are extremely portation to the airport in Europe, correct shipping containers, active foragers and have strong jaws that help them to chew food. veterinary check in Europe and translation of all pertinent papers 58 Backyard Poultry STEINBACHER “KAMPF” GOOSE

Standard Weights Old gander—15 lbs.—Young gander—13 lbs. Old goose—13 lbs.—Young goose—10 lbs.

Shape - Gander & Goose

Bill: Relatively short and full, level top line. Eyes: Lively, medium in size. Head: Somewhat long, well rounded without any suggestion of dewlap or The Steinbacher is very meticulous about keeping herself knob on the bill. clean. Daily access to a pond or fresh bathing water is Neck: Straight, held verti- essential to keep the plumage in top condition. cal, strong, medium in length. Should be in pro- into English for U.S. consumption, plus housing/feeding at air- portion to rump size. port until flight, air freight from Europe to U.S., transportation Back: Medium length, from the airport to quarantine station by a bonded carrier, 30 somewhat descending, days quarantine and food costs, final U.S. health check and the wide and full in the shoulders. transportation from New York to Michigan. Tail: Short, extension of the back is held level. If anything out of the ordinary is found by the USDA they Wings: Carried tightly against the body, hopefully not will destroy all the animals, and still you have to pay the fees. crossed. Poultry, even in egg form, need 30 days quarantine. Dogs can Breast: Wide and full, carried somewhat upright, no fly in with owners in a box either upfront or in freight. Horses, keel. beef and swine have less restriction than poultry. It was hair- Body: Full and wide, well developed, hopefully no paunch. raising waiting 30 days to see that the animals were alright and However, if paunch is found then only a clean single paunch wondering if they carried anything that very political govern- in stern of older animals. Rump is full, yet elegant, medium ment workers suddenly deemed dangerous. in length, wide and rounded nicely. Bow carried upright. From a monetary point of view, we as a family said that in (Body higher in front than rear.—Ed.) 2003 most people may spend upwards of $20,000 for a new car, Legs and Feet: Lower thigh and shanks medium length, and good used vehicles were to be gotten for about $10,000. set wide, stout. Collectors of old cars spend thousands for vintage parts, and Feet: Toes straight, connected by web. repairs are even more. So how much could we spend to save a goose breed, a “vintage” bird from the area it was developed in, by masters who had done all the heavy lifting. How much to receive world class poultry training and advice, teach my boys at a young age how to do these long term projects, work out in the fresh Michigan air, and be mentored by people who love birds from a culture different than ours? All for the price of a good used car. We do keep a nice line of Embdens (from American stock) and have been fortunate to win a few classes at shows in the last few years with these great birds. However it is the story of the now former eastern European bird following in the path of many an immigrant before them that has been a project of the heart and soul. We are also humbled and grateful that our work is beginning to be recognized by people in the bird world. At the Crossroad Show in Indianapolis, the Steinbachers won the Award of Excellence for Geese at the SPPA National Meet in 2006. In 2007 the SPPA meet was at the Ohio National in Columbus where the “Steines” won the Grand Champion Rare Poultry by the SPPA. We raise both the gray and blue Steinbacher but currently only have blues available. If anyone has information about these birds, both past and present, please let us know. We can be contacted by e-mail at [email protected].

February/March, 2008 www.backyardpoultrymag.com 59 The Steinbacher Goose Perspectives in the Development of the Breed

Be r n d Kr e b s Mi c h i g a n

t the laying of the foundation of the Steinbacher “Kampf” goose as a breed, we can be reasonably sureA that the short billed, Russian-type fighting geese that Messer’s Pallas, Baldamus, and Dürigen report on in the literature were not part of the origins of today’s modern Steinbacher “Kampf” In breeding season, ganders need to be paired up with one goose. Once they are paired goose (SKG).” This is a conclusion that up, it is very difficult to break up the bond between the goose and gander. They will literature and extensive conversations put up a great fuss. It takes a lot of patience and understanding to accomplish a with some of the breeders who brought successful mating. (Note the single paunch in the goose in front. An older goose can usually be recognized by the more developed single lobed paunch. Younger animals back the bird from near extermination should not have it. The paunch starts forming in a female after her first time laying after the WWII era in former Eastern eggs and hatching them. It will get more pronounced with age, but it should not drag Germany (DDR), support. on the ground. A good layer and sitter can be recognized by it.) The SKG is truly a uniquely German breed that comes out of the former DDR The “sport” is done in the spring of the knobless, with a wide base and stout bill. and owes its vitality and uniqueness to the year, by putting the pairs of geese in an oval These are mostly white coloration recall- passion of those goose breeders and their shaped ring. The females are put in the ring ing the common house goose. determination to not only keep the breed with the males and they actually seemed to These geese should have short, alive, but to allow it to thrive, despite encourage the fight with their vocalizations wide foreheads that are almost round, sometimes desperate situations, even aimed at their gander. The ganders, being well-muscled, thinner necks and short, behind the former iron curtain. monogamous, were bonded to the goose, extraordinarily-wide, thick, and flat The Steinbacher “Kampf” goose thus seemingly protecting the honor of their straight backs, with full-breasted bodies. honors its name as a true fighting goose mates. The fighting is done by biting each Very noticeable are the strongly devel- breed. This represents ganders that invoke other on the shoulder, and wing beating oped shoulder muscles and the tips of the that fighting spirit, and vitality, as reported the opponent. wings being somewhat down. The wide on extensively by poultry writers such as In keeping with this being a poor stance and the relatively long legs finish Dürigen in1906 in Germany. The SKG is man’s sport, the birds were often marched the picture of a fighting goose. the only German-bred fighting goose. All and let to feed themselves on available When doing research, one can find other fighting geese breeds are predomi- vegetation. An owner carrying multiple quotations like “Every year the club runs nantly from the former Soviet Union. feedbags for “pampered” animals was a canary singing festival, cock and goose It should be recognized that fighting not a real option, since these geese know fighting events.” This same searching geese were a four-fold purpose bird. The what to feed on in a meadow, and need will find that fighting geese are a part of feathers of a goose provided warmth and only to be ranged, with small amounts of the culture and architecture going back could be live plucked on older animals up feed for treats and feather luster. Ranging hundreds of years. to three times a year. The eggs provided and marching also helped with stamina. Interestingly both the Germans and the bakers and Hausfraus with more albumen As early as 1897 Mr. Baldamus Russians had the same motives in breeding; than chicken eggs; baked goods stood reported that the biggest and most re- to have a superior fighting gander similar as taller and fluffier. Goose meat was, and nowned geese were being bred around the a fighting cock. These two cultures did the still is, a gourmet’s delight. The sport of city of Arsamas in the Nizhniy Novgorod breeding independent of one another. gander fighting provided for the com- region of Russia. These birds were a re- The breeding route used by the Ger- mon man entertainment. The literature of sult of crossing a knobbed goose and the man’s was crossing the smaller “Japa- the time talks about purses of up to 500 common goose (cum vulgari capitolina nese” type knobbed goose and German rubles. A good breeder could augment a ave). The resulting breed resemble the farm goose. The East German breeder P. yearly income of a few hundred rubles knobbed goose in their gait, fighting Ehrline remarked in 1975, “Even today by selling pairs with the right spirit. spirit, sound of voice, and size. These with breeding knobbed geese with Pom- Temperament (just as in race horses) is geese, however, have a continuous ar- meranian, Diepholzer, and Tschechischen a factor in breeding. ticulation (unbroken long calls), being geese, the first generation shows many of 60 Backyard Poultry the characteristics of an SKG. Now and knobbed goose with bigger dewlaps was from Steinbach-Hallenberg, the breed- again in the case of loss of vigor, German then crossed with the smaller “Japanese” ers Fritz and August Recknagel sent knobbed geese have been crossed in.” type knobbed German goose. These their birds to the national show, and as a Already in the last third of the 19th were intensively bred in the area of result in April of 1932 the standard was century a type had been established Suhl, Schwarza, Steinbach, Hallenberg, accepted. The blue color was not recog- that standardized the SKG. In 1920 F. Brotterode, Geschwend, and Gräfenrode. nized until after WW II in 1951. Engleman wrote: “The SKG differenti- First bred for their fighting spirit, then ates itself from all other goose breeds in eventually as a wonderful colored marked Body Shape & Color that it has no white, saddleback Toulouse goose. The first proposed standard was Although the SKG is no longer used coloration. In fact it is a true color marked written about in the “Thüringer Ge- for fighting, the very lively, proud stance goose. The SKG is a mating of a German flügelzüchter” in September of 1925. and posture is to be preserved when knobbed goose and a farm goose.” If perhaps later some Toulouse geese breeding. This posture is totally verti- Long before World War I geese were were bred to the SKG no one knows for cal and breeders from the area of origin being shipped from Russia to Germany. sure, there is in the literature of the time have stated that when you see a SKG you Near the area around Thüringen, Ger- some reports of Toulouse having not so should picture a walking stick, with the many these geese would be ranged into much gray as more going into the blue head being the handle, and the neck the the Thüringer forest. Often the larger, color. This report has only lead to specu- vertical rise of the stick. more robust birds were sought out and lation and no confirmation. When you work with SKG you are mated with local farm birds. This larger Appropriately in the area of Germany amazed at their almost acrobatic moves,

How to Keep Steinbacher “Kampf” Geese Healthy and Happy

Ma r i Kr e b s breed with geese that have that strong nest- on, barley, field corn, dried whole peas, ing instinct. It should not get lost in the and soybeans. All the grains should be in he breed history of the Steinbacher Steinbacher goose. whole form and not ground. If the SKG Kampf goose (SKG) tells us a lot During the breeding season and the has had access to good pasture, and had about how these beautiful animals following 30-31 days of sitting on the a chance to pick the grasses and herbs it Tneed to be kept to stay healthy, have a nest, don’t disturb the pair unnecessar- needs for good health, there is no need to long productive life, with the result being ily. Sometimes the goose can become too give a breeder ration in the spring for good happy creatures. The SKG originates from distracted and worried if there is too much fertility. Typically one adult Steinbacher former East Germany, from the Thüringer going on around her. The breeding pen/ should not get more than one cup of grain area. The land there is not very fertile, run needs to also have water for success- per day in the winter; some require even there are lots of forests, and it is very hilly. ful breeding. Providing a kiddie pool or a less. Free choice grain should never be The SKG was bred to thrive in this harsh big mortar pan with fresh water first thing allowed, except for young goslings. In the landscape with little, or no, grain. They in the morning encourages them to breed spring/summer when there is good access are extremely active foragers; have very more frequently. to pasture, a Steinbacher needs even less strong jaws which help them to chew hard If the gander does not trust you yet, he grain, 1/3 - 1/2 cup, or even none if the food. (Those same strong jaws help the might be very aggressive at breeding time. goose is a good keeper. The goslings need ganders fight very hard too.) He might even physically attack. It might a higher protein ration. We start them with SKG are very quick learners, have a take months for him to trust you, if he is a the 18% pellets mixed with some oatmeal, lot of personality, and can become very feisty one. Staying consistent in your be- which later gets replaced with whole oats. tame with their caregiver. They like a havior will eventually calm him down. Gradually the percentage of oats gets routine when working with them. Talk- higher, until they are at 50/50 oats and ing to them makes them comfortable Great Foragers pellets. If raised with the parents, they with you. As already mentioned above, the SKG will need a creep feeder, so the parents In breeding season ganders need to be needs to be fed according to its history. You can’t get to the higher protein feed. paired up with one goose. Once they are can harm their health, and even cause death, In addition to their rations, Steinbach- paired up, it is very difficult to break up by not feeding them correctly. First, the er geese love carrots, apples, and cabbage the bond between the goose and gander. SKG needs a lot of roughage, fresh grass, as a treat. Some even like pumpkins and They will put up a great fuss. It takes a clover, dandelion, herbs, etc.­—in other squash but too much of it can harm them lot of patience and understanding to ac- words—a nice pasture. They are wonderful too. They can get gout and fatty liver complish a successful mating. foragers. If you don’t have a pasture avail- syndrome, which they can die of if not The SKG pair needs to have a quiet able, some good hay put in a hay net hung remedied at the first sign of it. They love safe place to make their nest, with lots up or put in a hayrack, will do. You have to work their jaws, so food should not of straw. It is very important for their to go very easy on grains. The Steinbacher be precut. psychological well-being to allow them breeders in Germany feed their geese a ra- The SKG is very meticulous about to hatch their eggs. They can otherwise tion of 80% whole oats, and the remaining keeping herself clean. Daily access to a become very depressed and refuse to 20% are in equal parts a mixture of the fol- pond or fresh bathing water is essential to eat. When breeding, you should always lowing grains: wheat with spelt (husk) still keep the plumage in top condition.

February/March, 2008 www.backyardpoultrymag.com 61 and quickness. This is a breed that is Exceptional Features typically lay 12-15 eggs, older geese 25- always vocalizing, moving and reacting. SKG is a medium weight goose bred 35 eggs. Any animals that lay anything One of the most eye catching aspects of for both brooding and ranging. They higher in numbers, give up on fertility of this bird is the black lined lips on both are an eye catching bird and of rather those extra eggs. the upper and lower mandible, punctu- assertive nature. Along with their eye The famous goose breeder H. Vogel ated with a solid black bean, contrasted catchiness are the economics of this (from the Steinbach region) stated, “The on the orange background. The feet, legs social creature. Not to be forgotten is the Steinbacher goose is a dynamic, happy and shanks are orange, yet the toenails meat of a Steinbacher. It is very fine, not and robust goose that is always moving always in black. The feather coloration coarse, yet thoroughly tasty. and chatting. This hints at the colorful is a solid blue or gray and no variation The eight week weight of a gosling is bouquet of the goose breed. Their lively except in the distinct white edging on all between 5.5 lbs. and 7.5 lbs. Fed up an movements, and great love for life belies colored feathers, keeping in mind this is old goose can weigh up to 17.5 lbs. her economics.” Here at the Krebs Farm, a color marked goose. In its first year a SKG goose will we couldn’t agree more. Poultry Seminar at HLW Acres

n Saturday, April 28, 2007, Hermann and Laurie Weber held their sixth annual seminar for beginning pastured-poultry enthusiasts. Although attendance this year was disappointingly low, with only a dozen participants, interest in the subject was intense. Past programs have had 60-80 participants, from as far away as Arkansas. All participants indicated they are seriouslyO considering small-scale production of pastured poultry for local markets. One young farming couple, Mike and Nicole, drove over six hours, from Richwood, Ohio, hoping to add poultry production to their existing beef cattle farm. Hermann and Laurie have run their small, diverse farm in Attica, New York since 1990. They currently raise 20 head each of cattle and meat goats, 50-100 laying hens, 100 turkeys and 300-400 broilers per year. In addition, Hermann does processing of broilers and turkeys for other growers. The speaker at the seminar this year was Harvey Ussery of Hume, Virginia. Harvey has more than 20 years’ experience raising poultry. Though he does not produce for a market, he makes all his own feeds, and produces all the dressed poultry and eggs he and his wife Ellen eat throughout the year. He feels that the models he has adopted are right at the intersection between serious homestead production and small farm production for a market, and that many of the ideas he had to present could be scaled up as needed. Harvey writes regularly for Mother Earth News, Backyard Poultry, and Countryside magazine on poultry and other homesteading issues. Harvey began his presentation with a discussion of feeding, sketching the poor quality of commercial feeds and the need to get closer to an imitation of the way “the natural chicken” would feed herself if completely on her own in a natural setting. That is, she would eat exclusively foods that are alive and raw (unprocessed). Harvey discussed the principles underlying the feed mixes he has been making for his flocks for many years, and suggested some ways to produce more live, natural foods from the farm or homestead’s own resources. Harvey emphasized the importance of pasturing poultry for maximum health, contentment, and opportunities to forage high- quality foods. He recommended electric net fencing as a fundamental management tool for protecting flocks from predation, while keeping them confined where we want them. To the extent that poultry must be confined (for example in the winter house), he described the benefits of deep organic litter over an earth floor for most healthful, pleasant, and labor-saving manure management. He urged those working with poultry to consider breeding their own stock, based on some of the older breeds, and tailored to their own goals, conditions, and management practices. Though hatching new stock using natural mothers would not be efficient on larger scales, he suggested that using broody hens is the ideal way to incubate and brood new stock at the homestead scale. As in all his writing and speaking, Harvey emphasized the integration of various elements in the homestead or small farm into larger, mutually-supporting patterns. For example, he suggested vermicomposting as a means of managing livestock ma- nures responsibly and retaining their fertility to feed the soil, as well as producing high-quality protein food (earthworms) for the flock. Chickens can be used for various tillage chores and to reduce insect pressure in the orchard; geese can weed certain crops; ducks are excellent for slug patrol; and guineas provide 100 percent effective, 100 percent organic control of squash bug in the winter squash plot. Hermann frequently contributed ideas from his own practices to answer the practical needs of the small-scale poultry producer, the need for more producers of these products and more processors. For example, complex regulations pose challenges to his custom slaughtering operation. He described some of the creative strategies he has adopted to stay within the letter of existing regulations, while avoiding some of their more severe strictures for the small producer. A tour of his small on-farm slaughtering facility helped illustrate the possibilities. All agreed that Laurie and Hermann were gracious and generous hosts—both the coffee and doughnuts that started the morning, and the delicious barbecue chicken with trimmings lunch, helped keep participants’ energy charged and focused for an information-dense presentation. If you have questions for Hermann on making a small-scale poultry operation work, call him at 585-591-0795. The Webers will be offering a similar program April 26, 2008. For details, see the “Coming Events” section on page 17. Harvey maintains a website on poultry and homesteading issues at www.themodernhomestead.us.

62 Backyard Poultry SPPA Ne w s : Mini Fowl Trust Sites Showcase Rare Breeds SPPA Funds Members’ Projects

Ch r i s t i n e He i n r i c h s , SPPA Pu b l i c i t y for his Red Dorking bantam, and SPPA “The work he has done over the Di r e c t o r , Ch r i s t i n e .h e i n r i c h s @g m a i l . Second Vice President Mary Ann Harley, last few years was recognized in these c o m, (805) 203-5018 Award of Excellence for her Nankins. Her wins,” said Mr. Bowen. “There were Nankins also won the Nankin Club award a lot of nice birds there that showed PPA launched a Mini Fowl Trust for Best of Breed, Reserve of Breed, Best a lot of care and work from the junior Site program at its annual meeting Rosecomb, Best Single Comb, Best Ro- members.” Nov. 10, 2007. The meeting was secomb Trio, Best Single Comb Trio, Best They were among the SPPA members heldS at the Ohio National Poultry Show Rosecomb Display and Best Single Comb who got together at an informal dinner in Columbus. Display. Charlie Casper was awarded a Saturday night. Two breeds that are critically rare $10 prize for Best Orloff. Show participants and visitors flocked and of historic significance will be The Steinbacher geese are exhibited to the SPPA’s table, where 10 new mem- selected. For 2008, Steinbacher Geese in Mrs. Krebs’ name, but the birds are a bers signed up and two members renewed and Cottonpatch Geese are the breeds family project in which their three sons their memberships. selected. Interested member breeders are involved. Join the SPPA by sending dues of $15 can then volunteer or be nominated by Mr. Krebs has observed that most to Dr. Charles Everett, 1057 Nick Watts other members to participate. SPPA will people are unfamiliar with how to cook Rd., Lugoff, SC 29078 or online by credit support their projects for a three-year goose, so he is collecting recipes that will card through http://poultrybookstore.com/ term with grants of $250 each year. be published in the Bulletin and compiled sppapage.html. Breeders will be asked to report for future publication. Educating the about their projects in the quarterly public is important to creating markets Bulletin and make stock available to for poultry that requires different cooking SPPA members and the general public. techniques. Organic They will account for their use of the SPPA is also revising its list of endan- Poultry Feeds money and return 20 percent of any gered breeds of chickens and creating new All feeds are soy-free. income they receive from sales of their lists of endangered ducks, geese, turkeys project eggs and birds to SPPA. That and guinea fowl. Certifi ed organic feeds to keep income will support continuing grants Three birds belonging to SPPA mem- your poultry healthy. to others. ber Don Schrider showed off on Cham- See our feed online: pion Row: His Light Brown Leghorn “Mini Fowl Trust Sites are the first www.countrysidenatural.com step in establishing living farm muse- rooster was Champion Mediterranean, ums covering all the breeds with North Light Brown Leghorn pullet was Re- To order call: 1-888-699-7088 American history,” said Craig Russell, serve Champion Mediterranean, and his 1688 Jefferson Hwy. • Fishersville, VA 22939 SPPA president. “They provide a way to Buckeye rooster was Reserve Champion Natural Products for Healthy Soil, support our members in their mission of American. Don is communication direc- Plants, & Animals genetic preservation.” tor for the American Livestock Breeds Several members were nominated Conservancy. Sunny Creek Farms at the meeting, including Bernd Krebs “I was pleased to see a Buckeye return Specializing in repairs & manuals for: for his Steinbacher geese, Tom T. to champion row after many years of ab- • Humidaire • Petersime • Jamesway Walker for his Cottonpatch geese, sence,” said Mr. Russell. • Robbins • Lyons • American • GQF Nancy Ellison for her Shetland ducks, SPPA First Vice President Monte • Leahy incubators • used incubators Phil Bartz for his Dorkings and Patrick Bowen traveled to the show with one of of all above brands Sheehy for his Hookbill ducks. Other his 4-H students, Layne Richert, and his Free!! listed & others nominations are welcome before the mother Connie. Exhibiting birds at shows Brochure (selling, trading, buying) end of the year. A decision will be and competing in showmanship classes • automatic egg made by March 2008. gives youngsters invaluable experience. turners Layne won best of breed among John Thomforde judged SPPA mem- Sunny Creek Farms Also Selling: ber birds for the National Meet held at juniors for his White Plymouth Rock 15378 160 St. SW • Chicks the show. Winners were Mari Krebs, bantam cockerel and best of breed in the Red Lake Falls, MN 56750 • Waterfowl Best Rare Fowl for her Steinbacher open class for his large fowl La Fleche 1-218-253-2291 • Gamebirds geese, Jim Parker, Reserve Rare Fowl pullet.

February/March, 2008 www.backyardpoultrymag.com 63 o u r o i c e custodian and not farmer. Poultry meat Y V : production wasn’t always so and now there is a very real debate as to what a The Original White Meat good meat bird really is or isn’t. The Great Debate Farm, Table & Energy Friendly The Cornish-X bird was “made” to do many things including grow quickly, pro- duce large amounts of only certain body Ke l l y Kl o b e r more complex and rests on the combining parts and to consume fairly substantial Mi s s o u r i of a number of very hybridized breeding amounts of grain in the process. It is a lines. Such complex breeding formula- feedlot steer with feathers. The contro- s I write this it is fair time again, tion makes them all but impossible to versy around the bird has also grown to and the 4-H and FFA youngsters are produce anywhere but from within a encompass all of the many ways in which Abusy readying their project birds large, corporate structure. it is grown out including range produc- and animals for competition. Thus the quandary of the range broiler tion. The lines between colony house and It is a great teaching exercise, and is the quandary of the 4-Her. You rent range production are even beginning to there is no better combination for learn- someone else’s genetics for a few weeks blur in some instances. ing than kids, birds and animals. The one and then dump them onto a market be- Poultry meat production has been a exception to this, I have to believe, is the fore they can succumb from their own big business in the United States for a almost exclusive use of Cornish-X broiler ponderous size and mis-shapen body. very long time. It began with breeds like chicks in the meat bird projects. I sometimes feel like a bit of an ogre, the Java and those bred from it, such as Simply put, the goal of these projects quashing the dreams of newcomers who the Jersey Giant. All chickens will fry, but is to have a single bird or trio of birds hold back some Cornish-X pullets and heritage breeds like the New Hampshire, ready at a handy market weight on the day a cockerel to “raise their own broilers” Delaware, Plymouth Rock and some of of a particular show. They may have been next year. their early crosses were the bedrock of washed, had some handling to prep them A few may actually survive to great modern meat bird production as it began for judging, and been penned to protect size or even lay a few eggs, but most pitch to unfold in the Twentieth Century. feather quality, but this is largely a six to face forward or over backward with blu- The American consumer has long eight week project of filling feeders and ish comb and wattles from heart failure. expressed a deeply-held preference for waterers. As one old hand put it, “raising These birds were truly born to die, and meat birds with a yellow skin and feet. Cornish-X birds teaches a youngster how most do depart the scene well before 12 The Europeans, on the other hand, have to do two things—write checks and bury weeks of age. had an equally long-held preference for dead birds.” There is no breeding science to learn white skinned birds such as the Orpington At its root the Cornish-X bird is a here, no real selection skills to acquire, and the Sussex. combination of White Cornish and White limited fitting skills are needed, and the Now skin and foot color really has Rock genetics. Over time, however, their tasks are basically to pay the feed bill nothing to do with taste, but how these genetic formulation has become ever and cope with the dead. It is the role of breeds were put together and are raised does. Your grandma’s chicken did taste different from the chicken widely avail- able now and did so for a number of reasons. For example, testing evidence is just now being developed that shows that there are very real taste differences in the meat from different chicken breeds. They are possibly years away, but it is conceiv- able that avian versions of certifiable Angus beef could be in the offing. These earlier birds were truly free ranging, were older at harvest, and ate a richer and more varied diet. Simple rang- ing about a bit can do much that puts a positive image not only on how poultry meat is perceived but how it actually does taste. With simpler, outdoor sys- tems, muscle tone is improved; the birds Heritage breeds like the New Hampshire, Delaware (shown here), Plymouth Rock and receive more sunlight and they can even some of their early crosses were the bedrock of modern meat bird production in the do a bit to balance their own diets. Twentieth Century. Photo courtesy of Melissa Kirby, Alabama. It is safe to say that there are still un- 64 Backyard Poultry ture modern Cornish-X birds are simply chicken business, something that should not very good candidates for range life. not in any way be confused with actual They are very much a hands-on bird that farming. can often need some rather subtle tweak- The range broiler producer now ing. One grower of my acquaintance now needs to realize that his or her product beds his night housing for broilers with has to be much more than mere chicken two to three inches of peat moss in an ef- flavored calories. The range broiler is fort to keep the birds from forming breast seen by many as (and certainly should blisters as they sprawl about near the be comparable to) prime sirloin steak. feeders. For many it has become common That is the only kind of poultry meat practice to lift the feeders from 7:00 p.m. that can continue to justify the kind of to 7:00 a.m. to prevent problems with prices originally associated with range over-consumption of feedstuffs. broilers. It is time, I believe, for the range producer and perhaps the whole poultry The Original White Meat sector to come up with an alternative There are purebred poultry lines to this bird. The range production sec- now that will produce dressed birds with tor especially needs something to set yellow skin and legs that will reach a itself apart from the confinement sector handy market weight at 12 to 14 weeks Raising birds like the New Hampshire and give itself an even more distinct of age. Their slower growth curve and instead of the Cornish X broiler offers identity. thus slightly older age at harvest will growers a chance to capitalize on the The Cornish-X broiler, as it exists contribute to a more distinctly flavorful growing interest in regional, historic now, is truly the antithesis of all that and better textured poultry meat. The and artisinal food choices. And they are purebreds, and they alone, can make simply more fun on the homestead. Photo is sustainable agriculture. It fails the courtesy of Orren Fox, Newburyport, most basic test of nature: It cannot even range broiler production a truly sustain- Massachusetts. reproduce itself in kind. Additive free ra- able venture. tions, range production nor even organic The range broiler now needs to be known growth and nutrient factors to be feedstuffs are enough to overcome the made into the really, really good stuff: determined. A bird exposed to a variety shortcomings inherent in this bird. Good to both producer and to consumer. of plant life, lots of sunshine, soil and in- Its use in youth project work may The purebreds are self-propagating, they sects, along with a well-formulated ration just simply condition future producers to can be made even better through the years receives a finished edge in performance cope with their shortcomings and accept with selective breeding for improved and quality. An older bird at harvest will them as a cost of doing business. And it growth and yield, and their producers likewise have improved muscle tone and is just that, a manufactured bird for the will be America’s agricultural producers the time to develop a fuller and truer of choice…the independent family farm- flavor. ers. There is now virtually no producer or The Cornish-X broiler is, as they say consumer input into what the Cornish-X in vernacular, “all about the Benjamins.” bird is or will become; it is little more It can reach a handy market weight in as than life form reduced to retail product. little as five weeks for some strains and The range or natural producer now is now being niche marketed to high end should be moving to capitalize on the foodies in forms such as “baby” chicken growing interest in such things as re- and even a “milk fed” bird. Still, this is gional, historic and artisinal food fare. basically the same bird that comes spew- Shouldn’t New England based producers, ing out of colony broiler houses literally for example, be striving to do more with by the millions. the Plymouth Rock and New Hampshire And there are very real questions now breeds? about how some of these birds are even Wouldn’t pasture producers in the being reared in certain range situations. Upper Midwest find a more natural and Birds are now being packed as tightly better marketable fit with the Wyandotte into some range units now as they are in breed? The name alone would cry out in colony housing. Even if the unit is moved the aware market place for range birds. twice a day most consumers would feel When you think of all of the money that Europeans have a long-held preference better buying broilers from a 10' x 10' was made promoting “the other white for white skinned birds, like this Buff chicken tractor holding 25 birds than Orpington, while Americans tend to prefer meat,” what could come from family 100. Remember, the range broiler is a the yellow skin and feet. Skin and foot farm poultry producers realigning again “feel-good” purchase, not a cost effective color has nothing to do with meat taste, behind “the original white meat”? If purchase for the consumer. but how they are raised sure does. Photo grown locally it is farm, table, and even By their conformation and very na- courtesy of Angela Szidik, Michigan. energy friendly!

February/March, 2008 www.backyardpoultrymag.com 65 A Gamebird for Everyone Series: Shady Hollow The Future of Gamebirds

Da n a Ma n c h e s t e r Fo u n d e r , Sh a d y Ho l l o w Ga m e b i r d s Mo r r i l l , Ma i n e Dana houses a lot of birds on wire. It is safer and more sanitary for the birds. As these sit back in the summer and the breeze Chukar-Redleg partridge show, they have no quarrels with a wire floor. blows my hair away from my fore- Ihead. Resting under the cedar trees farm that I have started is not just a busi- Customers have gotten used to I drift in and out of daydreams. All the ness, its not just a farm. It is an empire getting what they want exactly when little sounds mesmerize me. I see all of and a dream. Shady Hollow is the future they want it. With hundreds of private my hard work coming to fruition and it’s of gamebirds. breeders, the commercial hatcheries can a consolation to the struggle. do this. For those of us in the breeding It’s an amazing place, and it gets The Farm’s Operation business, this is not always possible better each day. There have been a lot I started this farm with a few key to do. This past year was terrible for of setbacks, plenty of losses and a ton of goals and ideas to run it with. First and peafowl and guinea fowl breeding due trial-and-error experiences, some days it foremost the birds come first. Second is to the weather. Those of us breeding has taken its toll on me, but I press on and that the customer relationship is kept in the birds have to deal with low fertility, persist toward the dream that I see in the the same fashion­—the birds should be the lack of laying, predators, heat and cold iridescent feathers of my breeders. This top priority and not the money. and a multitude of other variables. For every type of bird we breed there are 10 different potential hazards to them. Consumers must realize when dealing with smaller breeders that there is an extent to what we can do when breeding these birds. We can’t control the weather or other natural occurrences. I can pair them, collect the eggs, mark them, store them, and incubate them. Then we can separate them by type as they hatch, get them dried off, and ship them out. That is my job and it is a huge responsibility and an extremely difficult job. When the guineas are not laying and we have orders for them, we can’t ship keets out until we have keets hatching. It can be stressful but that’s why I had set some Pheasants get beak clips as a humane way of preventing them from picking one another. guidelines for the farm. The clip is like a bit for a horse, it just sits in their mouth. This makes it so the birds We sell only healthy vigorous birds. can’t pinch their beak together, but can eat and drink normally. It stops a lot of losses I personally inspect every breeder every- with the more aggressive species like these Melanistic Pheasants. day. We are currently wintering about 350 66 Backyard Poultry breeders this year, double what we did last year. This farm was only established a few years ago but it is steadily growing. With this close inspection, only the best birds are kept as breeders and only the best birds are sold to customers. Left- over birds are used either for meat or sold for a low price as “cull” birds. This just means they are not up to our standards for their type. I take a lot of pride in the birds I produce and take the best care in producing them. One of the issues I have encountered in this business is shipping. Again, there are only so many things that we can control. I package and ship the birds just before they are sent out of the post office. I try to minimize the shipment time as much as possible. Still, ship- ping does not always go smoothly. This is part of our disclaimer—once birds or eggs leave our possession they are no longer under our control. We do our absolute best to set anything right that has gone wrong during a shipment to satisfy the customer. The orders are shipped insured. If the birds or eggs ar- rive damaged or deceased the customer needs to file insurance claims at the post office. Customers should always check their shipment upon arrival and get verification from the clerk at that office. We cannot verify dead birds or cracked eggs from hundreds of miles away and we need the customer to work with the post office. Because of the low profit margins, we use these systems to be sure that both consumer and producer benefit. Most orders do go smoothly. We try our best to cater to each customer. We do our very best to get the birds our customers are looking for. If we can’t, we substitute your order as close to the original as possible and match or beat the original price. If you ordered eight

One of the disadvantages to outdoor pens in Maine’s climate is the large snow accumulation as seen around and on top of this pen.

February/March, 2008 www.backyardpoultrymag.com 67 peachicks and we were not able to fill the order, we give two options: the first would be that we carry your order over to the next season with a discount or secondly we would ship the substitution which may be four feathered peachicks or a pair of adults.

What You Get From Us It means the highest quality possible. We pay much higher prices for our birds than you would find in any hatchery catalog. We have bloodlines from Africa, Germany, and from across the entire North American continent. These are the birds that fit their This is a group of outdoor growing pens. Dana is trying to eliminate these types of pens breeds’ varieties to the smallest detail. by building larger indoor pens. Predators, precipitation, heat and cold are just a few We pride ourselves on exact coloration, drawbacks to having outdoor pens. The birds’ well-being is our number one priority. weight, and carriage. When birds are purchased from other sources, custom- any tail) and that lay perfect baby blue continue our guinea fowl genetics to ers aren’t always getting purebred or eggs. This is just one example of our produce new varieties and get them out high quality birds. In some cases, they dedication to the birds. to the world. are mutts that can be produced for a low We specialize in the rare and non-com- This is what you get when you pur- cost. One example is Araucanas. I have mercial breeds, heritage turkeys, wild type chase birds from Shady Hollow. We give never found a hatchery that sells them. I pheasants, partridge and quail, specialized the best customer service that can be have seen hundreds that sell a bird called bantam chickens, an array of rare pea fowl. found. When you ask a question, we’re an “Araucana.” But when you get them We have quail, pheasants, chickens and not reading it off of a paper., we are they are just a mutt that lays different turkeys that no other hatcheries sell. telling you from hundreds of hours of colored eggs. True Araucanas are a dif- We have done extensive work with experience being with these birds. This ficult breed to produce, they have highly guinea fowl genetics and can now say is about the highest quality birds, the best variable genes. We have birds from the that there is no hatchery that sells a more customer service and keeping the costs absolute purest bloodlines of Araucanas diverse variety of guinea fowl in the world. low. That is how these birds will be able on the continent with perfect tufts (not We can produce over 60 varieties, and to grow in number and how we will save beards, which is a disqualification to the over 23 colors. Working with the largest them from the endangered species list. breed), rumpless birds (they do not have guinea hatchery in the world, we will Slowly and steadily we are work- ing the kinks out and trying to oil our machine so that it reaches its highest potential. This is customer service and this is conservation at its finest. Shady Hollow is the future of gamebirds. There’s a gamebird for everyone! Which is yours? For more information on these great birds visit our website: www.Shady- HollowFarm.com or call 1-774-273- 0370 9:00 a.m. - 6:00 p.m. ET. We are a very customer-based farm specializing in keeping it friend to friend. The prod- ucts we sell are living creatures and should be handled in such a manner and we operate as a family farm.If you are looking for a certain gamebird or just some information, feel free to visit our site and browse around. Questions and comments are always welcome. Dana Manchester is the founder of Shady Hollow Gamebirds in Morrill, After making over 30 different designs, Dana has finalized a custom brooder design that Maine. For a 2008 catalog, see the Shady is efficient, safe for the birds and easy to maintain Hollow Farm ad on page 17. 68 Backyard Poultry Re s o u r c e s : Exciting Poultry Resource Available and it’s FREE Lost Husbandry Knowledge can stunt their growth and your financial poultry as a profitable part of their small Now Found return. The list goes on. farming enterprise. Whether you want to he American Livestock Breeds The American Livestock Breeds Con- select your best egg-layers, would like to Conservancy (ALBC) is pleased servancy has developed a modern manual learn to breed your own stock, or want to to announce the release of two for heritage turkeys. It pulls together the produce meat from your own home flock, T this outline has many valuable tips to help new poultry related resources available best of the historic production informa- on the “Free Downloads” page of the tion appropriate for heritage turkeys and you succeed. ALBC website: www.albc-usa.org/. The the best of modern health management. This outline for selecting desirable information contained in these publica- It addresses production from poult to production traits in chickens was devel- tions was once widely available at a time processing and marketing from packag- oped as part of an American Livestock when small-scale and pastured-poultry ing to distribution. If you need additional Breeds Conservancy (ALBC) pilot keeping was commonplace. Changes in information, the end of each chapter project to recover breed production char- agriculture practice caused this infor- contains a rich resource list. acteristics of endangered poultry. These mation to be largely lost to subsequent The chapters may be downloaded guidelines are from well-established generations, as research and disseminated at no charge and reproduced for educa- parameters developed by “old school” knowledge focused on serving the needs tional purposes. (Hard copies may be poultrymen, as documented in some of of other forms of agriculture, such as obtained for a small fee. Contact ALBC the early to mid-20th century poultry intensive confinement. for details.) texts. This once commonplace knowl- ALBC recognizes that there is an ALBC will be conducting several edge and practice has become unknown inseparable link between breed purpose, multiple-day production clinics in 2008. to most modern chicken farmers due to production system, management and To learn more about these or to be placed the ready availability of chicks that can be husbandry techniques, and the genetics on the interest list, please contact ALBC purchased from large hatcheries. To help of a breed. As people once again become at the address below. return this almost forgotten knowledge to interested in the systems suited to rare modern poultry stewards, ALBC offers or “heritage” breeds, it is extremely Chicken Assessment for this information as a free download in important that the knowledge once used Improving Productivity an effort to support small-scale poultry to successfully manage these systems be Learn how to evaluate your flock for keeping. made available again. meat production, egg-laying qualities, If you have any comments, sug- and long-term genetic maintenance. gestions, or questions or would like more information please contact: The How to Raise Heritage Turkeys The information contained in this pub- lication is valuable for anyone keeping American Livestock Breeds Conser- on Pasture poultry—from those keeping a few hens vancy, PO Box 477, Pittsboro, NC So you want to raise heritage turkeys. for pleasure, to those producing breeding 27517, (919) 542-5704, or email albc@ You have heard about their great flavor, stock, to those who include a flock of albc-usa.org. their healthy immune systems, and their perfect fit for pasture-based production. But where do you turn for good infor- mation on heritage turkey production? Most of the information that is currently available on turkey husbandry has been written primarily for the industrial broad breasted turkey, and the books written for the heritage – or standard – turkeys are out of print. Though some of the informa- tion in the modern publications applies, the differences are critical to the health and management of heritage turkeys. For example, heritage turkeys fly, so how do you keep them home? They also have dif- ferent nutritional needs, which if not met,

February/March, 2008 www.backyardpoultrymag.com 69 Re s o u r c e s : Minute Mystery “Hey Gertrude! Come quick!” The call came from Bobby, the goat next door. I waddled to the fence to see what he wanted. Behind him Leghorn and Rhode Island Red hens pecked at the grass. I waved my wing. Hold on—there were also new hens in the yard—golden, no tail, but fancy tufts of feathers around their neck. “Hi Bobby. What’s up?” “The Easter Bunny is crazy.” Takes one to know one, if you ask me. “What seems to be the problem my Hello, Poultry Pals! musky-smelling friend?” If the end of summer has its dog days, then I’d call these the “fowl days” “The Easter Bunny visited our yard of winter. Winter’s icy grip holds on until it seems like spring will never come. and left colored eggs…and it isn’t even Luckily, Valentine’s Day warms us with love. Soon, Easter eggs will remind us of Easter yet! Do you want to see?” the promise of new life. Spring will hatch...eventually. Until then we can incubate Bobby is two bales shy of a full cart hopes of new adventures that will hatch after these “fowl days” are gone. and has been known to stretch the truth a Keep your beak clean, Gertrude McCluck, C.I.C. time or two. I hopped onto the top rail of the fence and inspected the yard. As Bobby promised, there were eggs Match the comb names to the correct picture of different colors on the ground: white, . Comb Crazy by writing the matching letter in the blank brown, blue and green. White and brown eggs weren’t unusual around here, but 1. __ 5. __ the blue and green had me scratching my head. Rattle, rattle, buzz, whirr…my computer brain crunched information. Where had I seen chickens like that before? Ding! I had the answer. The new birds were Araucanas. “I’ve solved your hare-raising tale, 2. __ 6. __ Bobby. You have to wake up pretty early in the morning to fool the Chicken In A. Rose Comb Charge.” How did Gertrude know the B. Cushion Comb Easter Bunny had nothing to do with the C. Pea Comb colored eggs? D. Strawberry Comb E. Buttercup Comb Answer on next page. 3. __ F. V-Shaped Comb 7. __ G. Single Comb THERE'S NEVER ENOUGH H. Walnut Comb ROOM IN THE NESTING BOXES THIS TIME OF YEAR.

4. __ A solid, 8. __ moderately broad Egg-scuse comb that’s a me, do you combination MIND?!? of rose and pea combs.

Illustrations copyright of the American Poultry Association, Pat Horstman, Secretary/Treasurer

70 Backyard Poultry G Call Jokes…Get the Yolk? ertrude's Chicken Q. Why did the egg hide?

Materials: A. He was a little chicken. 30” piece of white cotton string Q. Why shouldn’t you tell an egg 4” disposable plastic cup (Solo brand works well) a good joke? Procedure: A. It might crack up. 1. Before craft preparation: Punch two small holes in the bottom of the cup. With adult supervision, heat a Phil- Q. What did Snow White call her lips screwdriver baby chick? in a candle and push through the bottom of the cup, melting two holes about 3/4” or 2 cm apart. A. Egg White. 2. Fold string 6” and push loop through bottom of cup. 3. Push remaining shorter loop tail of string through other hole in the Did You Know: bottom of the cup and tie. Cut off extra. The largest chicken egg 4. Make knot in other end of string to prevent unraveling. on record was nearly 12 oz., measuring 12" around. Word Search: What’d you call me? The greatest number of CHICK T O C H I C K E N P yolks found in one chicken egg is nine. CHICKEN A U E R C S A T R Y C O R H M G O L O F The record for a hen laying COCK the most eggs in one day is seven. D U C K L I N G O M COCKEREL (Then she took the rest of the U G E N E T U E S E week off.) DRAKE B S R D Q Y K V T P DUCK Z I C U O L T Z E U DUCKLING Q P H C G T C E R L Answer Key Minute Mystery Answer: HEN C O C K E R E L O L Araucanas and Ameraucanas POULT B C H I M O U T K E lay blue and green eggs. The eggs PULLET P R I K H E N Q F T vary in shade from light to dark in O color, and can be quite a surprise ROOSTER H C V D C K C U Y for anyone who’s never seen them U P O M O R E TOM K O T before. L T H N E U V C Z W TURKEY Comb Crazy Answers: T O I B D R A K E F 1.G 2.C 3.E 4.B 5.D 6.A 7.F 8.H

Word Search Answers:

Gertrude McCluck, Chicken in Charge is assisted by chicken wrangler Cyndi Gernhart. Find out more about Gertrude and her book series for children and other fun activities at: www.GertrudeMcCluck.com

February/March, 2008 www.backyardpoultrymag.com 71 Backyard Poultry Breeders Directory Have birds for sale? Advertise in the Backyard Poultry Breeders Directory for less than $4.50 a month. Your ad will be seen by more than 40,000 poultry enthusiasts who read every issue. Fill out the order form and return it today!

eral colors of Call ducks. Blue and Black Musco- Associations Game Birds vys. We raise and sell only purebred quality birds.

ARAUCANA CLUB OF AMERICA. Promoting the Indiana tufted, rumpless, blue egg laying Araucana. $20.00 WOODSIDE AVIARY, James Kotterman, Peru, IN. Phoenix Bantams annual dues includes quarterly newsletter, breeders 765-985-2805. Pheasants: Red & Yellow Golden, Alaska guide, and Araucana Handbook. Mail inquiries to: Lady Amherst, Temminck Tragopan, Silver, Swinhoe, FARM FRESH HATCHERY, Paul Laux, 27950 East Knik Araucana Club of America, 207 Pickens Drive, Pend- Brown Eared. River Rd. (Mile 9.2), Palmer, AK 99645. 907-745-2779, leton, South Carolina 29670-9727. Visit our website Phoenix Bantams and all breeds available. and forum: Minnesota OAKWOOD GAME FARM, INC., PO Box 274, Princ- Rhode Island Reds DOMINIQUE CLUB OF AMERICA. Boosting eton, MN 55371. 800-328-6647. We sell day-old pheasant and chukar partridge Florida Bantam. $10.00 Annual Dues. Contact: Bryan K. Oli- chicks and eggs. RHODE ISLAND RED CHICKS, 727-388-9456. Rhode Island Red SC 29691-5103. Phone: 864-638-3806 Iowa Seramas Aseels WINTERS GUINEA FARM, Ralph Winter, 21363 White Pine Ln., New Vienna, IA 52065. 563-853-4195. Louisiana New York JERRY’S SERAMAS, LLC., Jerry Schexnayder, PO Box CUBAN MENDIETA, 4 Tela, Trifino & Puerto Ri- Guinea fowl, Pea fowl. 159, Vacherie, LA 70090. 225-265-2238. Serama. Murgh-Ghan, 976 McLean Ave., Suite 332, Yonkers, Japanese Bantams NY 10704. 914-513-7479. New York Endangerd poultry antiquities/Young quality birds/ Indiana MY MINI FARM, PO Box 709, Phillipsport, NY eggs. Mailed next day-express. Rarest families of TOM & LINDA CHANDLER, 170 Mt. Calvery Rd., 12769. Fax: 845-230-1810 authentic Aseels & their crosses. Freedom, IN 47431. 812-859-4873. Serama, Silkied Serama iendeavor.com> Quality birds only. Ship nationwide. Bourbon Red Turkeys & Booted Serama. Jersey Black Giants Minnesota Silkies HAWK’S VALLEY FARM, Joanne Griffin, 18005 Tru- Ohio California man Dr., Spring Grove, MN 55974. 507-498-5108. NEW HAMPSHIRE BANTAM, Tim Johnson, 17650 W. Amber Wave Show Silkies, Debbie Hosley, 1320 Black Giants Large Fowl. Bearded Silkie bantams, Partidge, Black, Blue, Buff, Gray, Dominique Orientals White and Splash. Ship nationwide. Top bloodlines. Ohio Pennsylvania STICHLER’S POULTRY FARM, Mike Stichler, 1120 HEMPHILL FARM, 117 Hemphill St., Alburtis,PA Various 18011. 610-682-1701. State Rt. 603, Greenwhich, OH 44837. 419-565-3197. Florida Started, adults and eggs in the following breeds: Dominique GRANDPA’S CHICKEN FARM, P.O. Box 1964, O-Shamos, Malays, Aseels, Tuzo, RS Yokohomas. Large Fowl. Pickup at farm or shows. New Port Richey, FL 34656. 727-709-2520. We sell Also WLR Cornish Standards and Bolos. Sev- straight-run Red or Black Hubbard broiler chicks. 200 chicks $1.75 each. Breeders Directory Order Form Indiana Classification/Breed:______AKERS EXHIBITION POULTRY, Doug & Marilyn Ak- ers, 300 S. 400 W., Lebanon, IN 46052 All large fowl breeds: Buff Orpington, White Plymouth Rock, Black Sumatra, Silver Laced Your Name:______Wyandotte, Welsummer. No shipping. Farm pick-up or deliver to shows we attend. Address:______Iowa City, State, Zip:______WELP HATCHERY, Box 77, Bancroft, Iowa 50517. 800-458-4473. Specializ- ing in Cornish Rock broilers. Also offering baby chicks, Phone Number:______ducklings, goslings, bantams, exotics, turkeys, guin- Email/Website:______eas, pheasants. Free catalog. MC/Visa/Discover. Additional Words:______Maryland WHITMORE FARM. Black & Blue Ameraucana, Dela- ware, Welsumer, and Brown-Red Marans. Hatching One Year Directory Listing (6 issues) $ 50.00 eggs and day old chicks. Online ordering at or by phone 301-447-3611. Total amount enclosed: $ _____ Massachusetts Mail this form along with your payment to: GOLDEN EGG FARM, Kate Morreale, PO Box 280, Hardwick, MA 01302. 413-477-8872. Backyard Poultry Hand-made pottery, hatching eggs, free-range eggs. 145 Industrial Drive, Medford, WI 54451 Bearded Silkies, Indian Runners; Aylesbury ducks. Phone: 800-551-5691 FAX 715-785-7414 email: [email protected] Minnesota 72 JOHNSON’S WATERFOWL,Backyard 36882 160th Poultry Ave. NE, Middle River, MN 56737. 218-222-3556. Grey & Buff Africans, Grey & Buff Pomeranians, Brown Chinese, Sebastopol & Buff geese, Swedish, Rouen, Silver Ap- pleyard, Pekin, White & Black Crested, Saxony, Black Backyard Poultry & Blue Magpies, Pencilled, White, Blue, Black, Grey (Mallard), and Emory Pencilled Runners, White, Grey, Index 2007 Snowy & Pastel Call ducklings. Free brochure.

URCH/TURNLUND POULTRY, 2142 NW 47 Ave., Owatonna, MN 55060-1071. 507-451-6782. Large Volumes 2/1 - 2/6 fowl: Wyandottes, Rhode Island Reds, Rhode Island Whites, Java, Giants, Buckeye, Dominique, Brahma, Langshan, Cochins, Dark Brown & Black Leghorn, Spanish, Dorking, R.C. Black Leghorn, Australorp, 4-H: a 4-H journey, 2/4:54; cookbook, Guinea Fowl, 2/1:54; German Geese, Polish, Houdan, Hamburg, Faverolle, Welsummer, Campine, Cubalaya, Sumatra, Amerancauna, Na- proceeds donated to 4-H camp, 2/2:44; and historic types, 2/1:56; getting started ked Neck. Games: La Fleche, Crevecoeur. Bantam: disease management during show sea- in Quail, 2/1:58; Golden Pheasants, Modern Game, Rock, Rhode Island Red, Leghorn, son, 2/3:21; hints for the beginner Ban- 2/5:46; guineas, a unique bird, 2/6:62; Naked Neck, Polish, Amerancauna, Cochin, Brahma, Faverolle, Langshan, Frizzle, Silkie, Sultan, Wyan- tam exhibitor, 2/4:51; handling, holding heritage & rare breeds, 2/3:15, 2/1:49; dotte, Mille Fleur, Buckeye, Old English, Ancona. & carrying your poultry, 2/4:56; raising hints for the beginner Bantam exhibi- Geese: Canada, Egyptian, China, African, Pomera- nian Ducks: Muscovy. Turkeys: Black, Slate, Bronze, & training exhibition poultry, 2/4:49; tor, 2/4:51; Japanese Bantam, 2/6:20, Red, Palm, Beltsville, Eastern Wild, Narragansett, showing & judging waterfowl, 2/5:32; 2/6:21; Java, 2/4:46; matching a breed to exhibition fowl. showing guinea fowl, 2/4:55 a system, 2/6:40; Muscovy Duck, 2/5:28; Nebraska Answer Man (also see Health): Ron non-molting long-tail poultry, 2/6:46; QC SUPPLY LLC, PO Box 581, Schuyler, NE 68661. Kean, 2/1:20; 2/2:26; 2/3:32; 2/4:33; ornamental peafowl, 2/3:61; Polish 800-433-6340. Baby chicks, ducklings, goslings, guinea keets, poultry 2/5:36; 2/6:26 Bantam, 2/2:42; Polish chicken, 2/2:40; supplies, incubators. Associations: judging exhibition poul- Polish “Royalty” revisited, 2/3:64, reply, try, 2/1:62; raising & training exhibition 2/3:65; Pomeranian goose, 2/3:60; pro- Ohio ERIC MARKLEY, 19454 Miller Rd., Wapakoneta, OH poultry, 2/4:49; SPPA releases updated ductive purebred poultry, 2/3:50; raising 45895. 419-568-7402. chicken critical list, 2/2:35; SPPA News: ducks, 2/5:20; Royal Palm Turkeys, White Leghorns, large fowl, bantams. Will deliver to Chantecler advocates seek buff variety 2/5:51; Serama Extravaganza, 2/3:72; poutry shows that I attend. recognition, 2/4:52; SPPA News: con- some historic breeds are better adapted J.J. PETTIT, 249 Pleasant Grove Rd., Zanesville, OH siderations & questions to ponder before to cold weather, 2/2:37; strain develop- 43701. 790-453-4565. purchasing heritage breeds, 2/5:18; ment with rare breeds, 2/5:52 SPPA News: heritage & rare breeds, Critical Breeds: choose a heritage MAPLEWIND POULTRY, Steve & Brenda Ernst, 9905 Fite Ave., Hamersville, OH 45130. 937-379-1710. 2/3:15; SPPA News: SPPA continues breed, 2/1:50, 2/5:18; efforts to rescue Frizzles, Cornish, Leg- efforts to rescue rare poultry breeds, rare poultry breeds, 2/4:53; heritage & horn, New Hampshire, Modern Game, Cochins, Silkie 2/4:53; what is the ABA & why should rare breeds, 2/3:15; SPPA chicken criti- & Sebright bantams. Polish bantams & large fowl. I join? 2/3:70 cal list, 2/2:35 Y VIEW FARM, Michael Schlumbohm, 1520 Road Y, Avian Influenza: Avian Influenza Poul- Chickens: a poultry love story, 2/3:71; Leipsic, OH 45856. 419-275-2132. Exhibition quality try Preparedness Briefing, 2/1:12 choosing which breeds are best for you, Bantam, Leghorns and waterfowl. Book Reviews: Book of Geese, The, 2/2:20; chickens in the greenhouse, Pennsylvania 2/6:45; Feeding Poultry: The Classic 2/2:54; chickens love a dustbath, 2/3:19; DICK HORSTMAN, 5 Kings Creek Rd., Burgettstown, Guide to Poultry Nutrition, 2/5:48; How help your chickens beat the heat, 2/3:39; PA 15021. 724-729-3701. Exhibition quality large fowl & bantams. Eggs, to Raise Chickens Everything You Need mirror, mirror on the wall who’s the best chicks & adults. to Know, 2/3:49; Long Tailed Fowl, mom of all?, 2/2:49; organic wormer their history and care, 2/6:48; Pastured results in truly healthy birds, 2/3:16; DONALD KRAHE, 2108 Wager Rd., Erie, PA 16509. Poultry Profit$, 2/1:37; Raising Poultry productive purebred poultry, 2/3:50; 814-825-4008. Black Hamburgs large & bantams, Gold & Silver Sebrights, White & Black Call ducks. on Pasture, Ten Years of Success, 2/1:36; publicist finds serenity relaxing with Storey’s Illustrated Guide to Poultry his flock, 2/4:62; raise chickens the easy Wisconsin Breeds, 2/5:49 way with these ten steps, 2/2:23; scarred DAVID LEFEBER, 8648 Irish Ridge Rd., Cassville, WI 53806-9616. 608-725-2179. Exhibition Wyandottes, large fowl & breeding the homestead flock, 2/1:41 keeper, 2/6:24 bantams-many varieties. Eggs, chicks & adults. Also Cayuga ducks, White Muscovys. Breeds: a gamebird for everyone, Children (also see Gertrude McCluck): 2/2:46; Ameraucanas, 2/3:58; American a 4-H journey, 2/4:54; cookbook, pro- Gray Goose, 2/2:52; Araucanas, 2/3:56; ceeds donated to 4-H camp, 2/2:44; auto-sexing Geese, 2/6:42; Bovine and publicist finds serenity relaxing with Hyline, high maintenance, 2/3:34; breed his flock, 2/4:62; handling, holding & choice is a personal decision, 2/6:56; carrying your poultry, 2/4:56; life comes California Valley & Cambel’s Quail, full circle, feed ’em papa, 2/2:61 2/6:58; choosing which breeds are best Ducks: bantam ducks, 2/5:27; Cayuga, for you, 2/2:20; Cubalayas & Wheaten 2/5:26; Dave’s ducks are daffy, 2/5:64; Plumage; 2/3:54; Dominique, 2/6:40; egg duck breeds, 2/5:25, 2/5:24; home- duck breeds, 2/5:26; experiences with stead duck, 2/5:23; Muscovy, 2/5:28;

February/March, 2008 www.backyardpoultrymag.com 73 Pekin, 2/5:26; Rouen, 2/5:26; raising, 2/5:40; crop impaction, 2/6:35; crows turkey gizzards to polish stones?, 2/6:30; 2/5:20; showing & judging waterfowl, probably not killers, 2/3:36; dealing with wheat hard for birds to digest, 2/5:39; 2/5:32; White Crested, 2/5:26 sticktight fleas, 2/5:15; detecting & al- why have hens stopped laying?, 2/6:33; Education: Numida Meleagris—Hel- leviating egg binding in avian females, worming poultry, 2/3:38; worming meted Guinea Fowl, an in-depth study 2/1:27; digest this: what happens after withdrawl time, 2/1:22: yellow foamy at Penn State, 2/3:66; the poultry palace your chickens eat, 2/6:34; disappearing diarrhea, 2/4:37 trained chicken “eggzibit,” 2/4:64 spots, 2/1:25, 2/2:14; disease manage- Housing: a club house topper, 2/3:17; Eggs: egg duck breeds, 2/5:25, 2/5:24; ment during show season, 2/3:21; duck broiler pen for micro-market produc- rare egg treasure, 2/3:29 can fertilize goose egg, 2/3:38; duckling tion, 2/5:60; build a coop in three easy Feed: formulation spreadsheet, 2/3:47; seizures, 2/4: 34; eating Styrofoam, steps, 2/3:24; build a pastured poultry making your own...and more ques- 2/2:26; egg production and feather loss, pen, 2/1:18; building our first chicken tions, 2/3:14; the challenges & rewards 2/5:36; egg production drops, 2/5:39; coop, 2/4:17; chickens in the green- of making your own, 2/3:44; old-time egg within an egg, 2/1:20; enlarged/hard house, 2/2:54; classic polyface model, starter grower ration, 2/1:50 stomach, 2/3:32; feather loss, 2/2:26, 2/4:29; “Coupe de Ville” movable Feeders: made for pennies, 2/3:19; 2/4:38; feather loss, hormone inbalance, poultry house, 2/1:17; extreme henhouse homemade waterer, 2/4:16 2/6:30; feather picking, 2/3:33; feed- makeover, 2/3:26; getting the right Fleas: dealing with sticktight fleas, ing chickens dog food, 2/5:37; forcing chicken house, 2/6:14; ; incorporating 2/5:15; how to de-flea chickens, molt, 2/3:36; frozen feet, 2/2:30; fruit fence line, 2/2:16; inexpensive, easy 2/5:15; and egg laying, 2/1:24; funny-looking and complete coop, 2/2:17; making Free-range: a broiler pen for micro- Dominiques, 2/1:22; geese imprint on trap nests, 2/1:45; mobile coops, 2/4:27, market production, 2/5:60; building owner, 2/4:36; genetic component to 2/1:14, 2/1:16; nesting material, 2/3:20; a pasture shelter, 2/4:54, 2/4:22; club broodiness, 2/3:36; health & produc- pasture shelter, 2/4:54, 2/4:22, 2/5:59; house topper, 2/3:17; pasturing, a viable tion through the winter, 2/6:16; help shelters for market layer flocks, 2/4:31; option for the small-scale, 2/1:30; poul- your chickens beat the heat, 2/3:39; tribute to Andy Lee, 2/4:30; two-piece try husbandry in a changed energy fu- hens can grow spurs, 2/4:34; hens have coop & run, 2/3:18; winter housing for ture, 2/6:52; ready-made pasture shelter, eye disorder, 2/4:40; hens weight loss guineas, 2/5:43 2/5:59; Sunny-Side Meadows, 2/1:33 probably due to worms, 2/6:30; hens Husbandry: in a changed energy future, Geese: American Gray, 2/2:52; auto- with dirty bottoms, 2/4:34; high mainte- 2/6:52 sexing, 2/6:42; German and other his- nance breed, 2/3:34; housing poultry and Incubating: cleaning & disinfecting toric types, 2/1:56; Pomeranian, 2/3:60 equine, 2/2:26; how to de-flea chickens, incubators, 2/3:11; improving hatch rate, Genetics: the blue project, a great learn- 2/5:15; improve your incubation hatch 2/2:32; trouble-shooting, 2/2:33 ing experience, 2/6:38; the expression of rate, 2/2:32; incubator troubles, 2/1:22; Mites: 2/3:33; in your flock, 2/5:40 skin, shank & feet color in gallus gallus infertile eggs or incubator problems?, National Animal Identification System demesticus, 2/6:36 2/4:35; infertile eggs & deformed (NAIS): your ID may be used against Gertrude McCluck: 2/4:60; 2/5:62; chicks, 2/5:36; integrating flocks, you, 2/1:13 2/6:64 2/4:33; lethargic hens, rapid weight loss, Pasture Poultry (see Free-range) Guineas: a unique bird—a unique col- then death, 2/3:38; laying rate and feed Pests; rodents, 2/4:45 lection, 2/6:62; housing with emphasis treated with Malathion, 2/3:32; limping Predators: predator identification, on winter survival, 2/5:43; mirror, mirror caused by Bumblefoot/Diatomaceous 2/4:42 on the wall who’s the best mom of all?, Earth as wormer, 2/6:26; mean roosters, Quail: getting started, 2/1:58; questions 2/2:49; Numida Meleagris—Helmeted 2/5:39; Marans’ eggs slippery, 2/3:36; about Coturnix Quail, 2/1:9 Guinea Fowl, an in-depth study at Penn mites, 2/3:33; mixing new birds, 2/1:21; Recipes: Baked Custard update, 2/1:51; State, 2/3:66; sharing experiences with nocturnal chickens, 2/2:28; not laying 4-H Cookbook, 2/2:44; Mediterranean Guinea Fowl, 2/1:54; showing, 2/4:55 at 25 weeks, 2/2:27; organic wormer Strata, 2/4:48; Roast Goose with Apple Health (Also see Answer Man): a good results in truly healthy birds, 2/3:16; Dressing & Gravy, 2/6:61; tasty recipes use for snow, 2/6:32; adding a cock, penning birds at night, 2/1:22; plant that use at least 4 eggs, 2/3:22 2/2:30; air sacs, 2/5:37; algae and nu- top dressing effects, 2/3:32; Polish “tip- Roosters: mean, 2/5:39; not crowing, trition, 2/1:25; Avian Influenza, 2/1:12; ping over,” 2/3:36; proper feed, 2/3:36; 2/4:39; sex drive in, 2/1:20; staggering, bagged lime in coop, 2/2:30; beak rooster not crowing, 2/4:39; separating 2/4:33; working with spurs, 2/2:12 deformity, 2/2:28; blood streaked eggs, cockerels, 2/3:36; sex drive in roosters, Sights to See: rare egg treasure, Mt. Ver- 2/3:34; broody African Geese, 2/1:21; 2/1:20; shell-less eggs, 2/2:26, 2/3:37; non, TX, 2/3:29; Poultry Palace traveling bumblefoot, 2/4:39; cedar shavings not soft eggshells, 2/6:28, 2/3:38; stagger- “eggzibit,” 2/4:64 recommended, 2/4:35; chickens don’t ing rooster, 2/4:33; Starlings in hen Turkeys: Royal Palm Turkeys, 2/5:51; sense egg infertility, 2/5:38; chickens house, 2/2:27; strain development with fryer scalder, 2/2:18; loses voice, then missing nails/claws on feet, 2/627; rare breeds, 2/5:52; strange egg may be life, 2/4:36; turkey fowl pox symptoms, chicks sleep in nesting box, 2/5:36; chig- from an internal layer, 2/4:37; swollen 2/6:26; using turkey gizzards to polish gers, 2/4:36; cohabitating with rabbits, vents, 2/3:34: thin egg shells, 2/2:30; stones?, 2/6:30 2/3:36; communication between hens turkey fowl pox symptoms, 2/6:26; tur- Waterfowl (Also see geese and ducks): and embryos, 2/4:33; controlling mites, key loses voice, then life, 2/4:36; using showing & judging waterfowl, 2/5:32 74 Backyard Poultry Ask for our 2 The “Instant” Fence! unique booklets— both free! Easy & fast to install and remove. What is it? Other Netting options— A prefabricated fence that arrives at your In addition to PoultryNet 12/48/3 (shown door as a complete roll. White vertical here) we also offer PermaNet 12/48/3. strings are “welded” to black/white Same mesh but much larger & stronger electroplastic conductive horizontals. posts—harder to install/remove but more White plastic posts built into the net resistant to wind, ice, snow, rain. Best every 12 ft. support the mesh. semi-permanent fence for poultry. 48 in. tall. 12 horizontals. Verticals every We also offer over 20 specialized nets— 3 in. A 164 ft. roll weighs less than 15 lbs. for sheep, goats, rabbits, deer, etc. How does it work? Our website offers other poultry items— The close mesh spacing and the “live” feeders, crook, waterers, vacuum drinkers, horizontals present both a physical and a transport cage…at very good prices. pain barrier to birds and their predators. To reduce energy loss, it should be moved before lush green grass grows into the FREE SHIPPING! fence. That’s simply since a 164 ft. roll can on qualifi ed website orders. be installed or removed in minutes without tools. Mesh is stretched only hand tight.

Uses? • To fence in most non-fl ying poultry (chickens, ducks & geese). • To fence out dogs, foxes, coyotes, raccoons, opossum & skunks. 800-282-6631 • To enable poultry to be easily rotated www.premier1supplies.com from one grass area to another. Washington, IA February/March, 2008 www.backyardpoultrymag.com 75 76 Backyard Poultry