Kids For Chickens

Misc Pics

2010-07-01T21:30:00.001-07:00

Ducklings

2010-05-22T09:09:00.000-07:00

Ducklings

Misc. Chicken Pictures

2010-02-21T12:14:00.000-08:00

Black Sex link Hen

Silver Grey Dorking Hen

Misc. Pictures

2010-02-03T15:38:00.000-08:00

Blue Andalusian Hen

A Pair of Button Quail

Blue Andalusian Hen

A Female Bobwhite Quail

Andalusian Hen

Pheasant Pictures.

2009-10-29T16:57:00.000-07:00

Sorry, I have not added anything to this blog since the fair, I have been rather busy with school and life. Here are a few shots of our pheasants that are now fully mature. They are just stunning!

Tom and Tina Turkey

2009-09-11T19:15:00.000-07:00

Turkey and Button Quail.

2009-09-02T10:42:00.000-07:00

Tom Turkey

Silver Button Quail

Egg Information.

2009-09-01T13:14:00.000-07:00

Basic Egg Facts -
Air CellThe empty space between the white and shell at the large end of the egg.
When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell.
The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size.
As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger.
Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell.
You can see the air cell in the flattened end of a peeled, hard-cooked egg.
Albumen, Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.
Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.
When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes.

Blood Spots, Also called meat spots. Occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots.
Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally, these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish.

Carton DatesEgg cartons from USDA-inspected plants must display a Julian date--the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states.

Chalaza- Ropey strands of egg white which anchor the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos.
The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.

ColorEgg shell and yolk color may vary, but color has nothing to do with egg quality, flavor, nutritive value, cooking characteristics or shell thickness.

Shell: The color comes from pigments in the outer layer of the shell and may range in various breeds from white to deep brown. The breed of hen determines the color of the shell. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs. White eggs are most in demand among American buyers. In some parts of the country, however, particularly in New England, brown shells are preferred. The Rhode Island Red, New Hampshire and Plymouth Rock are breeds that lay brown eggs. Since brown-egg layers are slightly larger birds and require more food, brown eggs are usually more expensive than white.

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White: Egg albumen in raw eggs is opalescent and does not appear white until it is beaten or cooked. A yellow or greenish cast in raw white may indicate the presence of riboflavin. Cloudiness of the raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg.
On very rare occasions, a hard-cooked egg white may darken to a caramel shade due to a high amount of iron in the cooking water or to a carbonylamine-type reaction. Using fresh eggs and cooling them quickly after cooking helps to prevent this darkening.

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Yolk: color depends on the diet of the hen. If she gets plenty of yellow-orange plant pigments known as xanthophylls, they will be deposited in the yolk. Hens fed mashes containing yellow corn and alfalfa meal lay eggs with medium yellow yolks, while those eating wheat or barley yield lighter-colored yolks. A colorless diet, such as white cornmeal produces almost colorless yolks. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance yolk color. Artificial color additives are not permitted. Gold or lemon-colored yolks are preferred by most buyers in this country. Yolk pigments are relatively stable and are not lost or changed in cooking.
Sometimes there is a greenish ring around hard-cooked egg yolks. It is the result of sulfur and iron compounds in the egg reacting at the surface of the yolk. It may occur when eggs are overcooked or when there is a high amount of iron in the cooking water. Although the color may be a bit unappealing, the eggs are still wholesome and nutritious and their flavor is unaffected. Greenish yolks can best be avoided by using the proper cooking time and temperature and by rapidly cooling the cooked eggs.
Occasionally several concentric green rings may be seen in hard-cooked egg yolks. A yolk develops within the hen in rings. Iron in the hen's feed or water as the rings are formed may cause this coloring.
Sometimes a large batch of scrambled eggs may turn green. Although not pretty, the color change is harmless.
It is due to a chemical change brought on by heat and occurs when eggs are cooked at too high a temperature, held for too long or both. Using stainless steel equipment and low cooking temperature, cooking in small batches and serving as soon as possible after cooking will help to prevent this. If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.

Egg Quality

Grade AA
Grade A
Grade B
Break Out Appearance
Covers a small area.
Covers a moderate area.
Covers a wide area.
Albumen Appearance
White is thick and stands high; chalaza prominent.
White is reasonably thick, stands fairly high; chalaza prominent.
Small amount of thick white; chalaza small or absent. Appears weak and watery.
Yolk Appearance
Yolk is firm, round and high.
Yolk is firm and stands fairly high.
Yolk is somewhat flattened and enlarged.
Shell Appearance
Approximates usual shape; generally clean,* unbroken; ridges/rough spots that do not affect the shell strength are permitted.
Abnormal shape; some slight stained areas permitted; unbroken; pronounced ridges/thin spots permitted.
Usage
Ideal for any use, but are especially desirable for poaching, frying and cooking in shell.
Ideal for any use, but are especially desirable for poaching, frying and cooking in shell.
Good for scrambling, baking, and as an ingredient in other foods.
*An egg may be considered clean if it has only very small specks, stains or cage marks. Source: USDA

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Grade AA: A 'Grade AA' egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white.

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Grade A: A 'Grade A' egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk.

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Grade B: A 'Grade B' egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white.

Fertile EggsEggs which can be incubated and developed into chicks. Fertile eggs are not more nutritious than nonfertile eggs, do not keep as well as nonfertile eggs and are more expensive to produce. Fertile eggs may contain a small amount of male hormone, but there are no known advantages.

Free-Range EggsTrue free-range eggs are those produced by hens raised outdoors or that have daily access to the outdoors. Due to seasonal conditions, however, few hens are actually raised outdoors. Some egg farms are indoor floor operations and these are sometimes erroneously referred to as free-range operations. Due to higher production costs and lower volume per farm, free-range eggs are generally more expensive. The nutrient content of eggs is not affected by whether hens are raised free-range or in floor or cage operations, but rather by the breed of chickens laying the eggs, and what those chickens are fed in their diet.

Freshness How recently an egg was laid has a bearing on its freshness but is only one of many factors. The temperature at which it is held, the humidity and the handling all play their part. These variables are so important that an egg one week old, held under ideal conditions, can be fresher than an egg left at room temperature for one day. The ideal conditions are temperatures that don't go above 40°F. (4°C.) and a relative humidity of 70 to 80%.
Proper handling means prompt gathering, washing and oiling of the eggs within a few hours after laying. Most commercially produced eggs reach supermarkets within a few days of leaving the laying house. If the market and the buyer handle them properly, they will still be fresh when they reach the table.
It is not true that freshness can be judged by placing an egg in salt water. A carefully controlled brine test is sometimes used to judge shell thickness of eggs for hatching purposes but has no application to freshness of table eggs.
How important is "freshness"? As an egg ages, the white becomes thinner and the yolk becomes flatter. These changes do not have any great effect on the nutritional quality of the egg or its functional cooking properties in recipes. Appearance may be affected, though. When poached or fried, the fresher the egg, the more it will hold its shape rather than spread out in the pan. On the other hand, if you hard cook eggs that are at least a week old, you'll find them easier to peel after cooking and cooling than fresher eggs.
Germinal Disc
The entrance of the latebra, the channel leading to the center of the yolk. The germinal disc is barely noticeable as a slight depression on the surface of the yolk. When the egg is fertilized, sperm enter by way of the germinal disc, travel to the center and a chick embryo starts to form.
Membranes:

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Shell Membranes: Just inside the shell are two shell membranes, inner and outer. After the egg is laid and it begins to cool, an air cell forms between these two layers at the large end of the egg.
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Vitelline Membrane: This is the covering of the yolk. Its strength protects the yolk from breaking. The vitelline membrane is weakest at the germinal disc and tends to become more fragile as the egg ages.

Grading Classification determined by interior and exterior quality and designated by letters — AA, A and B. In many egg packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision according to USDA standards and regulations. The grading service is not mandatory. Other eggs are packed under state regulations which must meet or exceed federal standards.
In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B.
There is no difference in nutritive value between the different grades.
Because production and marketing methods have become very efficient, eggs move so rapidly from laying house to market that you will find very little difference in quality between Grades AA and A. Although grade B eggs are just as wholesome to eat, they rate lower in appearance when broken out. Almost no Grade B's find their way to the retail supermarket. Some go to institutional egg users such as bakeries or foodservice operations, but most go to egg breakers for use in egg products.
Julian DatesStarting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed. Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss.
Organic EggsEggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers. No commercial laying hen rations ever contain hormones. Due to higher production costs and lower volume per farm, organic eggs are more expensive than eggs from hens fed conventional feed. The nutrient content of eggs is not affected by whether or not the ration is organic.

Shell
The egg's outer covering, accounting for about 9 to l2% of its total weight depending on egg size. The shell is the egg's first line of defense against bacterial contamination.
The shell is largely composed of calcium carbonate (about 94%) with small amounts of magnesium carbonate, calcium phosphate and other organic matter including protein.
Shell strength is greatly influenced by the minerals and vitamins in the hen's diet, particularly calcium, phosphorus, manganese and Vitamin D. If the diet is deficient in calcium, for instance, the hen will produce a thin or soft-shelled egg or possibly an egg with no shell at all. Occasionally an egg may be prematurely expelled from the uterus due to injury or excitement. In this case, the shell has not had time to be completely formed. Shell thickness is also related to egg size which, in turn, is related to the hen's age. As the hen ages, egg size increases. The same amount of shell material which covers a smaller egg must be "stretched" to cover a larger one, hence the shell is thinner.
Seven to 17 thousand tiny pores are distributed over the shell surface, a greater number at the large end. As the egg ages, these tiny holes permit moisture and carbon dioxide to move out and air to move in to form the air cell. The shell is covered with a protective coating called the cuticle or bloom. By blocking the pores, the cuticle helps to preserve freshness and prevent microbial contamination of the contents.
Uses for eggshells vary from the thrifty (compost) to the creative (decorating). Size Several factors influence the size of an egg. The major factor is the age of the hen. As the hen ages, her eggs increase in size.
The breed of hen from which the egg comes is a second factor. Weight of the bird is another. Pullets significantly underweight at sexual maturity will produce small eggs.
Environmental factors that lower egg weights are heat, stress, overcrowding and poor nutrition.
All of these variables are of great importance to the egg producer. Even a slight shift in egg weight influences size classification and size is one of the factors considered when eggs are priced. Careful flock management benefits both the hens and the producer.
Egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large and Extra Large are the sizes most commonly available.
Sizes are classified according to minimum net weight expressed in ounces per dozen.
Size EquivalentsAlthough any size egg may be used for frying, scrambling, cooking in the shell or poaching, most recipes for baked dishes such as custards and cakes are based on the use of Large eggs. To substitute another size, use the following chart.
Size Equivalents
Large
Jumbo
X-Large
Medium
Small

Yolk- The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.
With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.
The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.
Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.
In fertilized eggs, the yolk is the site of embryo formation.
It is the yolk which is responsible for the egg's emulsifying properties

Fitting and Showing.

2009-09-01T09:11:00.000-07:00

Junior fit and show.

Grace and Thomas showing the wing.

Junior Winner Thomas!

Novice fit and show.

Quail Chicks.

2009-09-01T08:55:00.000-07:00

Three different species of quail.

From left to right; Bobwhite, California, and Cortunix.

These chicks all hatched during the fair.

The Incubator At Fair!

2009-09-01T08:19:00.000-07:00

Chicken Races.

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Laslo and his Leghorn.

Getting ready for the races.

Michael

Members

2009-08-17T18:35:00.000-07:00

Here are a few of the members in our 4-H club. (sorry if you're not in the photo)

Round Robin

2009-08-17T18:20:00.000-07:00

Sally Powell and Kaylie Brown were the round robin participants from the intermediate and senior showmanship division from poultry. Sally won champion for the intermediate round robin. Great job Sally!

More Fair Pictures.

2009-08-17T17:30:00.000-07:00

Fawn and white Indian runner ducks.

Kaylie took reserve for senior fitting and showing.

Samantha and Maddie during fitting and showing.

Benjamin and Chris

2009-08-16T20:15:00.000-07:00

The incubator. Dustin and Grandmother
Dustin

Fair

2009-08-16T19:34:00.000-07:00

Spencer, Laslo and Thomas Spencer ans Laslo
Amy and Fionn
The Cocheba Siblings
Fionn in the chicken cage!

Chris Burt and Kimberly Pierce

2009-08-16T19:23:00.000-07:00

Our 4-H leader Chris and fitting and showing judge Kimberly Pierce.

The Anderson Sister's

2009-08-16T18:47:00.000-07:00

Photos From The Skagit County Fair 2009

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Sally Powell

Sally Powell is Grand Champion of the intermediate round robin! Go Sally!!!

2009-07-24T20:36:00.000-07:00

Bobwhite Quail and Americana.

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2009-06-29T11:50:00.000-07:00

Can you guess the names for any of these breeds above?

Poultry Photo Contest

2009-06-28T16:21:00.000-07:00

Poultry Photo Contest

The Washington State Department of Agriculture (WSDA) wants a photo of your bird for our 2010 Avian Health Calendar. Entry deadline is August 31, 2009.
Two winners will be selected to adorn each month of the 2010 Avian Health Calendar. We anticipate printing 10,000 copies of the 2010 calendar, and your name will displayed with the photo.
Entries will be judged on:
Diversity of species (chickens, ducks, turkeys, etc.)
Diversity within species (Araucana, Bantam, Polish, etc.)
Background of photo
Neatness of bird
Digital photos preferred. Must be at least 2 megapixels (approx. 1,640 x 1,230 pixels) or larger.
Send your submissions to: Jeff Larsen
Washington State Department of Agriculture
1111 Washington Street SE, 2nd Floor
PO Box 42560
Olympia WA 98504-2560
jlarsen@agr.wa.gov

Buff Orpington

2009-06-24T16:30:00.000-07:00

http://www.backyardchickens.com/images/0-images/2593/2047119627_a11045a5f9.jpg

The Buff Orpington breed is classified as a "heavy" breed. The hens get to be about 8 pounds. They are winter-hardy and do not stop laying during the short, cold days of winter. They lay big light pinkish brown eggs.

The breed originated in Orpington, Kent, United Kingdom in the late 1800's. There are Black Orpingtons, White Orpingtons, Blue Orpingtons (somewhat rare), and Buff Orpingtons - the Buff color being the most prevalent. They are raised for the purposes of both meat and egg production (a "dual purpose" breed).

Their temperment is calm and friendly, as opposed to flighty, skittish or agressive. I had read that in a flock containing different breeds of chickens, Buff Orpingtons were often "picked on" because of their relative docility. So when we knew we would only be able to have five birds, we decided all five should be Buffs, rather than a mixed flock. Here they are in the afternoon sun. Their coloring really looks golden in natural sunlight.

Care tips for baby poultry

2009-05-30T09:17:00.000-07:00

Care Tips for Baby Poultry

PREPARATIONS BEFORE THE BABY POULTRY ARRIVES:

Have a clean, disinfected facility ready for the arrival of the babies, which is free of rodents and has been sprayed with an insecticide such as Sevin or Malathion. Iodine, Cresylic Acid or Quaternity Ammonia products are satisfactory disinfectants. Baby poultry may be started using a floor brooding plan or a wire floor brooder system.

Floor brooding plan

a. A variety of products can be used for initial brooding to provide a draft free environment. Most commonly used is a 12 to 18 inch

High, cardboard brooder ring formed around the brooding area. A circle five feet in diameter is needed for 50 chicks. Increase the size of the ring proportionately to the added number of chicks to be started. Other products that have been satisfactorily used include large cardboard boxes; stock tanks and children’s plastic swimming pools.

b. Cover the floor with an inch or two of rice hulls, shavings, ground corncobs or other semi-coarse, absorbent products that do not easily mat. The litter should be covered with burlap material, cheesecloth, paper towels or other non-slick material for the first three days. This will prevent the babies from eating the litter, reduce the possibility of the babies from becoming sprattle-legged and provide for easy access of feed sprinkled on top of the material.

c. Provide an adequate size brooder or one 250-watt heat lamp with reflector for each 50 babies. It is never wise to depend on only one heat lamp, so for insurance, provide at least two heat lamps regardless of the number of babies. Red heat lamps are preferred as they provide ample light without providing excessive light that may lead to picking. The heat lamps should be hung about 18 inches above the top of the litter. Check to be sure that they heat.

d. Have available feeder lids for the feed. A box cut down to have one-inch sides is suitable. For bantams and game birds, sides only one-half to three quarters inch are preferred.

Wire Floor Brooder System

a. The wire floor should be made of wire material not larger than the size of one- half-inch hardware cloth. For bantams and game birds one-fourth inch square wire floor material is preferred.

b. Provide an adequate floor space as specified by the brooder manufacturer. The manufacturer generally recommends only the number of chicks that may be started in the brooder. After about two weeks, more space will need to be provided if the maximum recommended number have been started.

c. Check the brooder to be sure it is heating correctly.

d. Most brooders have a small light to signal when the heater is on and also a light for the babies to see at night. If the brooder does not have a night-light, one needs to b provided, preferably a 15-watt red light.

e. Have available feeder lids for the feed. A box cut down to have one-inch sides is suitable. For bantams and game birds, sides only one-half to three-quarters inch are preferred.

f. Most brooders are provided with water troughs. It is wise; however to also provide extra water founts to start the babies. Generally the brooder water troughs provide too much water access for starting ducks, bantams and game birds.

g. Cover the wire for the first day or so with a non-slick material such as burlap, cheesecloth or paper towel. Do not use newspaper, as it is too slick and the birds will slide resulting in sprattle-legged birds.

B. Purchase feed recommended for the baby poultry that you have purchased.

1. Do not purchase more feed than will be consumed within two or three weeks, as the feed will lose some of the nutritional value, become stale and lose it’s palatability.

2. Commercial chick starter containing about 20% protein is recommended for starting bantams and layer type baby chicks.

3. Chicks being raised for meat should be started on a high protein – high energy rations that will produce rapid growth.

4. Ducklings and goslings should be started on starter containing at least 20% protein that does not contain any arsenic medication.

5. Turkeys, guineas, game birds and peafowl should be started on turkey or game bird starter containing at least 28% protein.

WHEN THE BABY POULTRY ARRIVES:

A. If the babies have been shipped by U. S. Parcel Post, examine them to be sure they arrived in good condition. If the shipment is an Insured shipment and the poultry arrived in poor condition have a postal employee examine the shipment. Postal regulations require that a postal employee certify shipment arrival condition when an Insurance Claim is being made.

B. If the baby poultry arrived in poor condition or if there is any question regarding the shipment, immediately call Privett Hatchery and advise them of the problem or questions you have.

C. Turn on your brooder or heat lamps and be sure that you have a warm area for the babies. Proper temperature at bird level under the brooder or heat lamp for the first week is 90 to 95 degrees. Reduce the temperature 5 degrees each week for the first five weeks. After that time the poultry will normally not require supplementary heat. Remember, baby poultry need to be provided with enough space so that they can move to the heat or away from the heat source according to their needs.

D. Fill the water fountains with fresh clean water. To help boost the energy of the babies, mix a solution of 2 teaspoons of Terramycin (available at your local feed store) with 2 tablespoons of sugar to 1 gallon of water. Privett does not recommend the use of Ren-O-Sal or Walko tablets.

E. If fine grit is available mix grit in the ratio of 1 to 10 – grit to feed. Fill the feeder lids with a quarter inch of feed or feed and grit mixture and sprinkle a generous amount of feed or mixture on top of the non-slick material covering the litter.

F. Live poultry can be a source of potentially harmful microorganisms; therefore, precautions must be taken when handling and caring for them, to prevent fecal/oral transmission among people. Adults must supervise children when they handle poultry to make sure that they do not put their hands or fingers into their mouth. Do not keep baby poultry or mature poultry in the family living space. Always wash your hands with soap and water after handling poultry.

G. To help get the baby poultry off to a good start, remove one bird at a time from the shipping box, dip the bird’s beak or bill into the prepared water and place the baby into a feeder lid in a warmed brood area.

H. Turkeys are more difficult to start than other poultry. It is wise to start a few chicks with the baby poults. To help them get started, put shinny marbles in the water and fine grit in the feed to help them find the water and feed.

I. Ducklings, especially Mallards, dehydrate much sooner than other baby poultry. To prevent over consumption of water which results in water logging and death, provide access to readily available water for about 15 minutes, remove the water for 10 or 15 minutes and then, allow them to have water again. Do this two or three times and the ducklings will adjust to proper water consumption. Limit the depth of water so the ducklings do not get wet and spill water on the litter.

J. Watch the babies carefully for the first hour or so to be sure they are finding the water and beginning to eat. Observe their activity relative to the heat. Chicks will locate where they are most comfortable. If they are comfortable they will be spread out in the available brooding area. If they are too cold, they will hover or crowd under the heat source. If they are too hot they will try to move away from the heat source and will pant in an effort to cool themselves. If there is a draft, they will crowd away from the draft.

K. After two days of fresh water, five 3 days of vitamin and electrolytes in the water at the manufacturers recommended dosage level. This can be repeated for three days every other week. Privett does not recommend the use of vitamins and electrolytes on a continuing basis or their use above manufacturers recommendations. The proper use of vitamins and electrolytes in the water will help prevent leg weakness in broilers and turkeys.

L. Keeping the brooding area dry is essential. Removal of wet or caked litter is necessary for proper health of the flock. Proper ventilation, providing as much fresh air as possible will help in keeping the litter dry and reduce the concentration of ammonia.

M. Privett does not recommend the addition of medications to the water or feed for the sake of giving the birds medication. Sulfa drugs used indiscriminately can lead to kidney damage. Overuse of antibiotics can lead to vitamins being chemically tied up and the antibiotics become ineffective if needed for a specific treatment.

POULTRY HEALTH QUESTIONS

http://www.msstate.edu/dept/poultry/disaid.htm

2009-05-29T06:35:00.000-07:00

More Chicks

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Chicks!

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Blue Andalusian chick, Dorking, Button quail and Cortunix quail chick.

Button Quail Chicks

2009-05-04T20:47:00.001-07:00

These little guys and gals hatched earlier today about 1:05 p.m. They are already very active and alert considering how old they are. One thing that is really interesting is that the quail started chirping at the same time and then within two minutes they all hatched out almost simultaneously. It was a sight to see. I now have seven, so I am quite pleased.

I sure hope all of your chickens, ducks, quail and all your feathered friends are all doing well!

See you at the meeting tomorrow night!

- Kaylie Brown

2009-05-02T07:35:00.000-07:00

Doves, Baby Doves and Guineas

2009-05-01T08:32:00.000-07:00

I went to my grandparents house yesterday and they raise doves and guineas, so I had to take a picture to put on the website.

chicks- blue andalusian & redcap

2009-04-24T13:35:00.000-07:00

2009-04-24T13:07:00.000-07:00

Cortunix Quail Chicks

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Useful links

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http://www.backyardchickens.com/

http://www.ithaca.edu/staff/jhenderson/chooks/chooks.html

Black Cochin

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Button Quail Hen Goes Broody

2009-04-19T17:58:00.001-07:00

2009-04-17T19:17:00.000-07:00

Viral Diseases

2009-04-17T17:54:00.000-07:00

Avian Encephalomyelitis	Incubation Period 2 to 4 days	Duration 1 to 3 weeks
Primarily a viral infection of poultry, chickens, turkey and pheasants. First reported in 1932, the virus grows in the yolk sac and brain of the chicken embryo in eggs from nonimmune hens. Most prevalent in chickens 1 to 6 weeks of age. Susceptible chickens more than 5 weeks old will develop antibodies to AE, but do not show clinical signs at the time of infection. AE occurs world wide and occurs in all seasons of the year, but most cases are reported from Jan to June. Egg-passage transmission from infected hen to chick is the most common mode of spread, but direct contact of susceptible hatchlings with infected birds accounts for spread within the flock. Indirect spread via fecal contamination of feed and water also occurs. The virus can survive at least 4 weeks in droppings. Clinical signs appear at 7 to 10 days of age. Tremors of the head and neck are presumptive of the disease in the flock hence the name "Epidemic tremor". Affected chicks first may show a dull expression of the eyes, followed by progressive in coordination, sitting on hocks, tremors of the head and neck, and finally paralysis or prostration. Muscular tremors are best seen by exercising the bird. Affected birds are inactive; some may refuse to walk or walk on their hocks. Diagnosis is confirmed by fluorescent antibody test, virus isolation and agar gel precipitin test. AE must be differentiated from other encephalitic diseases such as ND, EEE, MD etc. There is no treatment for acute outbreaks. Control is through prevention. Affected birds should be removed, killed and incinerated. Recovered chicks are unthrifty. Prove good nursing during outbreaks will help with mortality. Prevention is by selecting hatching eggs from immune breeder flocks. Lifetime immunity is acquired through vaccination or recovery from a natural outbreaks.

Coronaviral Enteritis	Incubation period 2 to 3 days	Duration 10-14 days
Coronaviral enteritis is an acute, highly contagious disease of turkeys of all ages. Cornavirus, a small RNA virus survives for long periods in frozen feces. The virus tends to localize in the intestine and bursa of Fabricius of young poults. The disease is recognized only in turkeys and mortality in young flocks may reach 50%. Exact distribution of the disease is not known, but it probably exists in all major turkey growing areas of the US and Canada. The disease in natural outbreaks appears to be transmitted by ingestion of contaminated materials. Feces from infected birds are rich in virus. The virus is not egg-transmitted. Spread is by direct and indirect contact. Clinical signs are sudden onset and rapid spread. Sick birds chill and chirp and seek heat. Other signs are depression, loss of appetite and weight, diarrhea, dehydration, cyanosis and death . Fecaes show mucous threads and urates. Morbidity and mortality can approach 100% in uncontrolled outbreaks. Diagnosis is based on farm history and gross autopsy findings, absence of other causes and positive fluorescent antibody (FA) test on frozen intestinal tract sections. Treatment is to medicate the feed with antibiotics and vitamins. Also the use of calf milk replacer and/or potassium chloride in the drinking water. Prevention is eradication only.

Egg Drop Syndrome	Incubation period 3 to 5 days	Duration 4 to 10 weeks
Egg drop syndrome is an infectious disease of laying hens caused by a hemagglutinating adenovirus and characterized by thin shelled and shell less eggs in otherwise healthy birds. The natural hosts for EDS virus are ducks and geese, but has become a problem with chickens of all ages . The disease is most severe in bro9iler breeders and brown egg layer strains, less so in white egg breeds. EDS was first introduced into chickens through contaminated vaccine. Transmission occurs by any of the conventional methods of disease spread. Infected birds excrete the virus in the feces. Vertical transmission is considered the primary mode of spread. Clinical signs are loss of color in pigmented eggs, followed by thin shelled or shell less eggs. Egg production drops by 40 percent. Virus isolation should be done in duck or goose embryos or cell cultures of duck or goose origin. Harvested allantoic fluid or cell culture should be checked for hemagglutinating activity in chicken RBC . There is no successful treatment . The endemic form in breeders can be controlled by washing and sanitizing incubators and egg trays before reuse. In layers, molting will restore egg production. Prevention is through the control of vertical transmission. Endemic EDS is associated with the egg-packing stations, as contaminated egg trays can be a major factor in spread. Virus is also present in fecal material, so hygienic procedures are required.

Equine Encephalitis in Birds	Incubation period 2 to 5 days	Duration 2 to 4 weeks
A contagious disease of birds, mammals, horses, and people caused by a virus. Two forms affect birds, eastern and western encephalitis. All birds are susceptible though EE is rarely diagnosed in confinement reared domestic poultry. Due to present day transporting of livestock, both disease have been diagnosed across the nation. Generally, each remains endemic to its original areas. The virus increases in titer in the mosquito, although increased titer is not necessary for transmission. Birds are the major source of the virus for vectors because birds develop higher titer than mammals. Infected mosquitoes are the primary vectors. The clinical signs of EEE and WEE are identical, signs include inappetence, staggering and paralysis. Surviving birds may be blind, have unilateral or bilateral paralysis of muscle groups and difficulty in holding up the head. Damage to the birds central nervous system varies slightly with species. Flock mortality is up to 95%. Diagnosis is by history, typical microscopic lesions, virus isolation or positive serology. The preferred serological test is virus neutralization using tissue-culture systems. Prevention is immunize birds with vaccine prepared for horses. Do not immunize birds until 6 weeks of age.

Infectious Bursal Disease	Incubation period 3 to 4 days	Duration 4 to 7 days
Acute contagious viral immunosuppressive disease of young chickens characterized by mild respiratory symptoms, white watery droppings, severe depression, vent picking and inflammation followed by atrophy of the bursa of Fabricius. All chicken are susceptible, but mostly affects chicks up to 12 weeks of age. Occurs world wide. Transmission is from bird to bird or by contact with contaminated environment. The virus is shed in exudates and excrements of infected birds. Spreads by air on dust particles within the poultry house. Clinical signs are sudden onset, rapid drop in feed and water consumption. Mucoid diarrhea with soiling of the vent feathers, feathers are ruffled, chicks are listless, pick at their own vent and sleep with beak resting on the floor. Surviving chicks remain unthrifty and are more susceptible to secondary infections because of imunosuppression. Diagnosis is confirmed on microscopic tissue study, fluorescent antibody test, virus isolation from bursa, and virus neutralization tests. No specific treatment and antibiotics, sulfonamides and nitrofurans have little or no effect. Vitamin-electrolyte therapy is helpful. . Prevention is with attenuated commercial vaccine.

Avian Lymphoid Leukosis	Incubation period 3 to 16 weeks	Duration Chronic in flocks
Avian lymphoid leukosis is a neoplastic disease of chickens caused by a virus of the leukosis/sarcoma group and characterized by tumor formation of the bursa of Fabricius with metastasis to other tissues and all abdominal organs. There are several manifestations : Lymphoid leukosis, myeloid leucosis (myeloblastosis, granuloblastosis), erythroid leukosis (erythroblastosis) hemangioendothelioma (tumors comprised of blood vessels), and osteopetrosis (bone leukosis). Susceptibility starts in ovo but decreases with age of the bird. Birds are most susceptible when young, but LL is seldom seen in broilers due to the long incubation period. The female is more susceptible than the male to all forms of LL except osteopetrosis, to which the cockerel is more susceptible. Stresses from other diseases increase the severity of leukosis. Because the virus has a long incubation period, signs are not noticeable until birds are 16 weeks or older. The disease produces progressive weakness, regression of comb, paleness, enlarged abdomen, emaciation and death. Greenish diarrhea develops in terminal stages. Diagnosis based on flock history and tumors, confirmed by typical progression of disease and differentiation from other diseases. There is no treatment. Prevention is to obtain chicks from LL-free sources, rear birds in isolation with adequate ventilation and biosecurity, prevent stress and control other diseases.

Marek's Disease	Incubation 14 days	Duration chronic in flocks
Marek's disease is a herpes virus-induced neoplastic disease of chickens characterized by tumor formations in nerve, organ, muscle and epithelial tissue with pleomorphic lymphoid cells. Affects chickens 2 to 16 weeks of age, stresses from other disease increase severity of MD. Herpes virus is cell associated and shed in skin scales and feather dander. Birds remain viremic for life but infected carriers may or may not be clinically ill. vaccination protects against tumor formation but not against MD infection. Occurrence is world wide wherever poultry is produced. Transmission is primarily by air within the poultry house, in feather dander, chicken house dust, feces and saliva. Infected birds carry virus in blood for life and are a source of infection to susceptible birds. Transmission by egg is of no significance. Clinical signs "gray eye" caused by tumors in the pupils and blindness, tumors of the liver, kidneys spleen, gonads, pancreas, lungs, muscles and skin. Birds develop tumors, emaciation and death. Diagnosis is based on history of no vaccination, presence of typical tumor pattern and affected birds. There is no treatment. Prevention is by vaccination at the hatchery, but vaccination only prevents tumor formation, not MD infection. All Marek's Disease vaccine must include HVT.

Button Quail Eggs.

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The Days Reward

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Cortunix Quail Eggs.

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Bobwhite Quail

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A Male Northern Bobwhite Quail.

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INCUBATION PERIODS.

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Coturnix Quail
17-18 days

Bobwhite Quail
23 days

Button Quail
17 1/2 days

California (Valley) Quail
21-22 days

Gamble Quail
21-22 days

Chukar Partridge
22-23 days

Ringneck Pheasant
23-24 days

Chicken and Bantam
21 days

Turkey
28 days

Grouse
25 days

Peafowl
28-30 days

Duck
28 days

Muscovy Duck
35-37 days

Goose
28-34 days

Guinea
28 days

Pigeon
17 days

Cascade Spring Show 2009

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Narragansett Turkey.

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This is a Narragansett Turkey Tom.

Comb Types

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Their Are Eight Different Types of Combs.

I will tell you the comb type and then I will name a few chickens that have that comb.

Pea Comb - Ameraucanas, Brahmas, Buckeyes, Cornish, Cubalayas and Sumatras.

Strawberry Comb- Maylays and Yokohamas

Cushion Comb - Chanteclers

Single Comb - Orpington, Rhode Island Red and Sussex

Rose Comb - Hamburg, Wyandottes, and Sebright.

V Comb - Polish, Houdans, Crevecoeurs, La Fleche and Sultans.

Buttercup Comb - Sicilian Buttercup

Walnut Comb - Silkies

Buff Orpington Bantam Hen.

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Pastel Call Drake.

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Buff Minorca Cock

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Belgian Bearded D'Uccle

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A Barred Rock Hen laying an egg.

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K.F.C. Meeting Dates.

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The first Tuesday of each month plus a few additional meetings. Meetings to be held in building A at the Skagit County Fairgrouds. Meetings start at 6:30 and end around 8:15 p.m.

Feb. 3

March 3

April 8

May 5

June 2 and 23

July 7, 21, and 28.

Breed Classifications.

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Large Breed Classifications	Bantams Classifications
American Class: Plymouth Rocks, Dominique's, Wyandotte's, Javas, Rhode Island Reds, Rhode Island Whites, Buckeyes, Chanteclers, Jersey Giants, Lamonas, New Hampshire's, Hollands and Delawares. Asiatic Class: Cochins, Langshans, Brahmas English Class: Dorkings, Redcaps, Cornish, Orpingtons, Sussex, Australorps Mediterranean Class: Leghorns, Minocras, Spanish, Andalusians, Ancona, Sicilian Buttercups, Catalanas Continental Class: Hamburgs, Campines, Lakenvelders, Polish, Houdans, Crevecoeurs, La Fleche, Faverolles, Welsummers and Barnevelders All Other Standard Breeds: Modern Game, Old English Games, Sumatras, Malays, Cubalayas, Phoenix, Yokohamas, Aseels, Shamos, Sultans, Frizzles, Naked Necks, Araucanas, Ameraucanas	Game Class: Modern Game and Old English Game Single Comb Clean Legged:Anconas, Andalusians, Australorps, Campines, Catalanas, Delawares, Dorkings, Dutch, Frizzles, Hollands, Japanese, Javas, Jersey Giants, Lakenvelders, Lamonas, Leghorns, Minorcas, Naked Necks, New Hampshires, Orpingtons, Phoenix, Plymouth Rocks, Rhode Island Reds, Spanish , Sussex, Rosecomb Clean Legged:Anconas, Antwerp Belgians {D'anvers} Dominiques, Dorkings, Hamburgs, Leghorns, Minorcas, Redcaps, Rhode Island Reds, Rhode Island Whites, Rosecombs, Sebrights, Wyandottes All Other Clean Legged: Ameraucana, Araucana, Buckeye, Chanteclers, Cornish, Crevecoeurs, Cubalayas, Houdans, La Fleche, Malays, Polish, Shamos, Sicilian Buttercups, Sumatras, Yokohamas Feather Legged: Booted, Brahmas, Cochins, d'Uccle Faverolles, Frizzles, Langshans, Silkies, Sultans
Duck Classification Heavy: Pekin, Aylesbury, Rouen, Muscovy, Appleyard, Saxony Medium: Cayuga, Crested, Swedish, Buff Light: Runner, Campbell, Magpie, Welsh Harlequins, Bantam: Call, East Indies, Mallards	Geese Classification Heavy: Toulouse, Embden, African Medium: Sebastopol, Pilgrim, American Buff, Saddleback Pomeranian Light: Chinese, Tufted Roman, Canada, Egyptian
Turkeys: all Turkeys compete in one class Bronze, Narragansett, White Holland, Black, Slate, Bourbon Red, Beltsville Small White, Royal Palm

Kaylie's new chicken cage. ( The rare breed house)

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Buff Minorca Hen

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Mallard Duck.

What is Purebred Poultry?

2009-01-19T08:12:00.000-08:00

When you think of purebred poultry, what comes to mind? The barnyard rooster that provides the morning wake-up call? The flock of production hens that provides eggs? The roast turkey on your dinner table? It is more than this. Besides providing the useful eggs and meat, we see creatures of beauty to be bred and admired. The large Light Brahma with elegance and class, the spritely Sebright with beauty and energy, the stately Toulouse goose, the magnificent Royal Palm turkey, the talkative Call duck, and much, much more. There are literally hundreds of breeds and varieties in chickens, ducks, geese and turkeys, each with their own unique beauty and qualities.

There is no "best breed" of poultry for everyone. Personal preference as to shape, color, size, temperament, etc., go into a decision as to what to choose. Different areas of the country, with their varieties of climates, will have some impact on a decision as to a choice of breed. Poultry is divided into large chickens (also called large fowl), Bantams, waterfowl and turkeys. In addition to full size, or large chickens, poultry fanciers have developed a miniature counterpart of each large chicken called a Bantam. Bantams are normally one-fourth to one-fifth as large as their full-size counterparts, and in addition there are breeds that exist only as Bantams.

There are also breeds of Bantam ducks. Bantams produce smaller eggs and have less meat, and are generally not kept for production, but are a prime consideration where space is limited.
A "breed" is identified as having a particular body shape or style .Breeds are further divided into varieties, usually by differences in color or pattern of feather markings. In addition special features determine differences in varieties, such as comb shape or extra feathers such as a "beard" or "top-knot."
Select the breed that appeals to your taste, whether chicken, waterfowl or turkey, taking into consideration locale, space available, climate and/or availability. The American Poultry Association publishes a breed standard book, the APA Standard of Perfection. It is a book that describes all the breeds and colors recognized by the organization, and the standards or guide lines by which all poultry is judged. Please see ordering information on the Homepage.

When you decide on a particular breed, locating them is not difficult. Attend a poultry show and look the birds over, breeders will often have birds there to sell. There are many reputable breeders and hatcheries that provide birds in a variety of price ranges, from eggs to chicks to full-grown birds. Many breeders will welcome a visit to look over their birds and facilities and are more than willing to answer questions and provide you with birds, or give information as to where you can find the breed you are looking for. The most important thing to remember is to buy from a reputable breeder or NPIP (National Poultry Improvement Plan) member hatchery, and that the birds are free from obvious disease
and representative of the breed. In general, if the owner takes good care of his or her stock and is proud of them, you will have made a good purchase.

For some people owning and reproducing some of these elegant creatures is enough reward, but for others the show hall is the focal point--the true measure of the hobby's rewards. The competition of the show, whether it is a youngster in 4-H or an "oldster" in retirement, is a gratifying experience. In addition to the competition, it is a chance to meet and talk with people who share a like interest. The best way to learn about showing poultry is to actually attend a show--look at all the birds and talk to exhibitor.

To prepare a bird for show, the bird needs to be healthy, free of broken feathers, clean and presentable. Information on "fitting for show" can be found in many of the books and pamphlets available from the A-P-A, or simply by asking someone who shows. Add up the benefits of family sharing, friendships and the challenge of breeding hat perfect bird and I think you will agree it all adds up to a very enjoyable hobby. Give it a try!

Caring for your Purebred Poultry is really quite easy. Your birds will require adequate nutritional feed, fresh clean water and a dry, clean place to live. Housing can be as simple or as elaborate as you like. Some consideration will have to be given to the type of housing as you are deciding on a breed. Large fowl and waterfowl will require more room than the Bantam chicken or duck. A good rule to follow is one square foot of floor space per bantam, or three square feet of floor space per large fowl. Ducks and geese require somewhat more. Your housing should provide for easy cleaning and adequate ventilation (windows or openings), be draft-free, offer protection from the elements and from wild animals.
If the birds cannot be let out for exercise and sunshine, then provide them with a screened-in area for this purpose. If you have access to the outside, it should be well-fenced, dry, have shade available and grassy areas if possible. For the housing litter can be hay, straw, pine shavings, or any other absorbent material that is available. It should be kept clean and dry.

Fresh feed and clean water are also keys to healthy poultry. Do not let your feed become exposed to the weather, and protect it from rain and vermin. Change water daily and wash out water pans regularly. Commercial balanced feeds are available from local feed stores and come in pelted, crumbled or mash forms. These feeds contain needed vitamins and minerals and are available for all types and ages of poultry. Grains can also be fed along with a commercial balanced ration. In addition, provide grit (there are no "hens teeth") necessary for digestion of foods and oyster shell for laying birds. Let the birds out on the lawn if you can. They will scratch around, eat some grass and maybe a bug or two. This is healthy for the birds and provide you with the added enjoyment and peacefulness of just watching them going about the business of life.

Newcastle Disease

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Exotic Newcastle Disease (ND), also known asvelogenic viscerotropic Newcastle disease, occurs in Central and South America, the Middle East, and most of Europe, Africa, and Asia. Exotic ND is one of several types of ND. The severity of the disease varies with the type of ND virus. After an incubation period of 2-15 days, exotic ND causes extremely high morbidity (sickness) and mortality (death) in chickens and other birds. Some birds show few clinical signs and may spread disease. Pet birds, especially parrots, may shed virus for more than a year without showing signs. In contrast, poultry ranches may experience up to 100% mortality in unvaccinated flocks and 10-20% mortality in vaccinated flocks. Exotic ND does not pose a threat to public health and does not affect the safety of poultry and eggs products.

HISTORY IN CALIFORNIA

A catastrophic outbreak of exotic ND occurred in California commercial poultry from 1971 through 1973.
Poor security at a bird importer’s premises led to contactbetween infected parrots from South America and neighboringcommercial poultry. The disease spread rapidly within the Southern California commercial poultry
population. Vaccination was widely used, but was not effective until aggressive destruction of infected birds and improved biosecurity were in place. The disease was eradicated, but in the process eight Southern California counties were quarantined and 11.9 million birds were destroyed. Eradication efforts cost tax- payers $56 million and severely disrupted the operations of many producers. In 1998, exotic ND was introduced into a small flock of game fowl by a bird purchased from a local swap meet. The flock was quarantined and destroyed. Surveillance was completed on all backyard flocks in the area with no further infection detected. Exotic ND was first diagnosed in the United States in California in 1950 among chukars and pheasants imported from Hong Kong. The infection, which spread to five poultry farms in Contra Costa County, was quickly eliminated through the destruction of the infected chickens.

In rare cases, exotic ND has caused conjunctivitis (pink eye) in people exposed to high levels of virus, including laboratory workers and people working with severely affected birds.

SIGNS OF DISEASE

• Sneezing, coughing and gasping for air
• Nasal discharge
• Greenish, watery diarrhea
• Depression, muscular tremors, drooping wings, twisting of the head and neck, complete paralysis
• Drop in egg production and thin-shelled eggs
• Swelling around the eyes and in the neck
• Sudden death

TRANSMISSION

Birds may become infected directly through contact with
other infected birds, fecal material, or aerosol over a short distance; or indirectly through contact with contaminated people, vehicles, equipment, insects, and rodents.

VIRUS SURVIVAL

The virus may survive for several weeks in a warm, humid environment, and indefinitely in frozen material. The virus is rapidly destroyed by dehydration and sunlight, or 1 minute at boiling temperature.

REDUCE RISKS OF INTRODUCING ND

To reduce the risk of introducing exotic ND into a flock, maintain a biosecurity barrier (physical barrier, personal hygiene, and equipment sanitation) between wildlife, poultry facilities, other commercial avian facilities, and pet birds. Some examples of good biosecurity practices include:
• Permit only essential workers and vehicles on the pre-mises.
• Provide clean clothing and a disinfection procedure
for employees and visitors.
• Clean and disinfect vehicles at the farm entrance.
• Avoid visiting other avian facilities.
• Do not keep pet birds or hire employees with birds.
• Protect the flock from exposure to wild birds.
• Control movement associated with the disposal of
bird carcasses, litter, and manure.
• Quarantine new additions to the flock. Never allow
people or material to move from the quarantined
birds to the flock.
• Report signs of disease to your veterinarian
and to your CDFA District Office.