Some Breeds Of Poultry For The High Country

Leghorn

Standard Weights: Cock 6 lbs., Hen 4 ½ lbs., Cockerel 5 lbs., Pullet 4 lbs.
Skin Color: Yellow
Egg Shell Color: White

Use: An egg-type chicken, Leghorns figured in the development of most of our modern egg-type strains.
Origin: Leghorns take their name from the city of Leghorn, Italy, where they are considered to have originated.

Characteristics: A small, spry, noisy bird with great style, Leghorns like to move about. They are good foragers and can often glean much of their diet from ranging over fields and barnyards. Leghorns are capable of considerable flight and often roost in trees if given the opportunity. Leghorns and their descendants is the most numerous breed we have in America today. The Leghorn has relatively large head furnishings (comb and wattles) and is noted for egg production. Leghorns rarely go broody.

Contact: American Brown Leghorn Club
Don Schrider
13794 Hollowell Church Road
Waynseboro, PA 17268

Varieties: Single Comb Dark Brown, Single Comb Light Brown,
Rose Comb Dark Brown, Rose Comb Light Brown,
Single Comb White, Rose Comb White, Single Comb
Buff, Rose Comb Buff, Single Comb Black, Single
Comb Silver, Single Comb Red, Single Comb Black
Tailed Red, Single Comb Columbian

Wyandotte

Standard Weights: Cock 8 ½ lbs., Hen 6 ½ lbs., Cockerel 7 ½
lbs., Pullet 5 ½ lbs.
Skin Color: Yellow
Egg Shell Color: Brown

Use: Meat or Eggs.

Origin: America. The Silver Laced variety was developed in New York State and the others in the north and northeastern states in the latter part of the 19th and early 20th century.

Characteristics: Wyandottes is a medium-weight fowl for small family flocks kept under rugged conditions. Their rose combs do not freeze as easily as single combs and the hens make good mothers. Their attractive “curvy” shape, and many attractive color patterns make them a good choice for fanciers as well as farmers. They generally have a good disposition. Common faults include narrow backs, undersized individuals and relatively poor hatches. Also, it is not uncommon to see single combed offspring come from rose-combed parents. These single combed descendants of Wyandottes should not be kept as breeders.

Contacts: Wyandotte Breeders of America
District 5 Director
Jesse Paul
Dade City, Fl
jesse@bluelacedred.com

Varieties: White, Buff, Columbian, Golden Laced, Blue,
Silver Laced, Silver Penciled, Partridge, Black

Rhode Island Red

Standard Weights: Cock 8½ lbs., Hen 6½ lbs., Cockerel 7½ lbs., Pullet 5½ lbs.
Skin Color: Yellow
Egg Shell Color: Brown
Varieties: Single Comb, Rose Comb
Use: A dual-purpose medium heavy fowl; used more for eggs than meat production because of its dark colored pinfeathers and its good rate of lay.
Origin: Developed in the New England states of Massachusetts and Rhode Island, early flocks often had both single and rose combed individuals because of the influence of Malay blood. It was from the Malay that the Rhode Island Red got its deep color, strong constitution and relatively hard feathers.

Characteristics: Rhode Island Reds are a good choice for a small flock owner. Relatively hardy, they are probably the best egg layers of the dual-purpose breeds. Reds handle marginal diets and poor housing conditions better than other breeds and still continue to produce eggs. They are one of the breeds where exhibition qualities and production ability can be successfully combined in a single strain. Some “Red” males may be quite aggressive. They have rectangular, relatively long bodies, typically dark red in color. Avoid using medium or brick red in color for breeding because this is not in keeping with the characteristics of the breed. Also, don’t breed from undersized individuals or birds with black in their body feathers (smut). Black in the main tail and wing feathers is normal.

Contact: Rhode Island Red Club of America
Mike Hawkins
5963 Dwady Drive
Miami, AZ 85539
mhawkins43@hotmail.com

Plymouth Rock

Standard Weights: Cock 9½ lbs., Hen 7½ lbs., Cockerel 8 lbs., Pullet 6 lbs.
Skin Color: Yellow
Egg Shell Color: Brown
Use: Meat and Eggs

Origin: Developed in America in the middle of the 19th century and was first exhibited as a breed in 1869. Several individuals claimed its invention, using crosses of Dominique, Java, Cochin, and perhaps Malay and Dorking, The first Plymouth Rock was barred and other varieties developed later. The breed became popular very rapidly, and in fact, until World War II, no breed was ever kept and bred as extensively as the Barred Plymouth Rock. Its popularity came from its qualities as an outstanding farm chicken; hardiness, docility, broodiness, and excellent production of both eggs and meat. Early in its development, the name Plymouth Rock implied a barred bird, but as more varieties were developed, it became the designation for the breed. The Barred Plymouth Rock was one of the foundation breeds for the broiler industry in the 1920’s, and the White Rock continues to be used as the female side of the commercial broiler cross.

Characteristics: Plymouth Rocks are a good general farm chicken. They are docile; normally will show broodiness; posses a long, broad back; a moderately deep, full breast and a single comb of moderate size. Some strains are good layers while others are bred principally for meat. They usually make good mothers. Their feathers are fairly loosely held but not so long as to easily tangle. Some males and hens are big and active enough to be quite a problem if they become aggressive. Common faults include shallow breast, high tails, narrow bodies and small size.

Contact: Plymouth Rock Fanciers of America
Robert Blosl
14390 South Blvd.
Silverhill Al 36576
katz@gulftel.com

Varieties: Barred, White, Buff, Partridge, Silver Penciled, Blue, and Columbian

Australorp

Standard Weights: Cock 8½ lbs., Hens 6½ lbs., Cockerel 7½ lbs., Pullets 5½ lbs.
Skin Color: White
Egg Shell Color: Brown

Use: Generally a very good egg producer with a fairly meaty body of intermediate size.


Origin: The Australorp was developed in Australia from Black Orpington stock. It is smaller than the Orpington with a trimmer appearance.

Characteristics: Australorps have intense beetle-green sheen on the black birds, dark eyes, deep bodies and are very attractive. They are one of the best dual purpose fowls, having gained attention in the 1930’s and ‘40s by being one side of the successful AustaWhite cross. This cross of Australorp X White Leghorn became the successor to purebred breeds on many midwestern farms. Broodiness was a problem with the cross and some markets discounted the tinted eggs they laid. Therefore, it soon fell victim to the inbred hybrid crosses of “Hyline” and “Dekalb.” Australorps are good egg producers and hold the world’s record for egg production with one hen having laid 364 eggs in 365 days under official Australian trap nest testing.

Contact: American Australorp Breeders
278 County Road CNA
Champion, MI 49814

Brahma

Standard Weights: Cock 11 lbs., Hen 9½ lbs., Cockerel 10 lbs., Pullet 8 lbs.
Skin Color: Yellow
Varieties: Light, Dark, Buff
Use: A very heavy fowl for the production of heavy roasters or capons. Fair egg layers.

Origin: The ancestry of the Brahma traces back to China although much of their development took place in the U.S. between 1850 and 1890.

Characteristics: Good Brahmas are beautiful, stately birds. Their large size and gentle nature combined with intricate color patterns makes them favorites for the country estate. The Brahma’s appearance in the showroom never fails to command the admiration of one and all. These qualities have made them a favorite with showmen and fanciers. Brahmas do go broody and are fairly good mothers. Their small comb and wattles, together with profuse feathering and well-feathered shanks and toes enable them to stand cold temperatures very well. The relatively slow rate of growth and long time required to reach maturity have caused Brahmas to be passed by as a commercial fowl.

Contact: American Brahma Club
Doris Robinson Secretary
Zipperer Rd.
Bradenton, Fl 34202
nanamamabrahma@worldnet.att.net

Orpington

Standard Weights: Cock 10 lbs., Hen 8 lbs., Cockerel 8½ lbs., Pullet 7 lbs.
Skin Color: White
Egg Shell Color: Brown
Use: A heavy dual-purpose fowl for the production of both meat and eggs.

Origin: Orpingtons were developed in England at the town of Orpington in Kent County during the 1880’s. They were brought to America in the 1890’s and gained in popularity very rapidly, based on their excellence as a meat bird. As the commercial broiler and roaster market developed, the Orpington lost out partly because of its white skin.

Characteristics: Orpingtons are heavily but loosely feathered, appearing massive. Their feathering allows them to endure cold temperatures better than some other breeds. They exist only in solid colors; are at home on free range or in relatively confined situations; and are docile. Hens exhibit broodiness and generally make good mothers. Chicks are not very aggressive and are often the underdogs when several breeds are brooded together. They are a good general use fowl.

Contact: unitedorpingtonclub.com

Cochin

Standard Weights: Cock 11 lbs., Hen 8½ lbs., Cockerel 9 lbs., Pullet 7 lbs.
Skin Color: Yellow
Egg Shell Color: Brown
Use: Mainly an ornamental fowl, but their ability as mothers is widely recognized and Cochins are frequently used as foster mothers for game birds and other species.

Origin: Cochins came originally from China but underwent considerable development in the U.S. and now are found and admired in many parts of the world.

Characteristics: Cochins are literally big, fluffy balls of feathers. They are mainly kept as an ornamental fowl and are well suited to close confinement. The profuse leg and foot feathering makes it desirable to confine Cochins on wet days and where yards become muddy to keep the birds from becoming mired or collecting balls of mud on their feet. They exhibit extremely persistent broodiness, are good mothers and are intense layers for short periods of time.

Contact: Cochins International
Jamie Matta
283 State Hwy 235
Harpursville, NY 13787
mattsjt@aol.com

Dominiques

Standard Weights: Cock 7 lbs., Hens 5 lbs., Cockerels 6 lbs., Pullets 4 lbs.
Skin Color: Yellow
Egg Shell Color: Light to Dark Brown
Use: Meat and Eggs

Origin: The Dominique breed developed from the fowl introduced during the early settlement of New England. These were the type predominating in the south of England and from which the Sussex and Dorking descended. This stock was widely distributed in the Eastern half of the U.S. by the mid 19th century. The breed was generally known as Dominiques except in the region of origin where they were known as Plymouth Rock and occasionally as Pilgrim Fowls. The differentiation between Plymouth Rock and Dominique was not made until 1870 when the management of the New York state poultry show ruled that only one rose combed fowl of intermediate size could compete as Dominiques, and that all medium and large single combed fowl of this color would be know as Pymouth Rocks. A small single combed bird of this color was called a Dominique Leghorn.

Characteristics: Dominiques have many advantages besides their handsome appearance. They are hardy, do well on open range as well as in confinement, and are generally calm by nature and are easy to work with and show. They hatch well, are early feathering, mature young, and are of moderate size.

Contact: The American Livestock Breed Conservancy
Box 477
Pittsboro NC 27312
www.albc-usa.org/cpl/wtchlist

Stunning Fish

I had the opportunity to sample fish in a stream with the Wildlife Resources Commission last week.  This is something they do on a regular basis to keep tabs on the ecological balance of the surface waters across the state.  The quantities and types of species found is important information because the fish present tell a story about the aquatic system.   Some fish eat plants or algae, some are predators, but no matter what their adaption, they all fill a niche in the creek.

At first the method used to collect the fish certainly feels strange; sending electrical current into the water to stun the fish, crayfish and salamanders for a few seconds.   It seems too easy.  They float belly up making it easy to capture every species in the creek.  They are netted and then placed in a bucket where they “come to” in a few seconds.  This method allows the Resource Biologist to analyze the creeks diversity and rate streams health.  

While on the creek, we stopped at a place where it was obvious that all the neighborhood dogs spent a lot of time there.  You could tell because of all the piles of dog poop that had been left in the floodplain.  It was like walking in a land mine.   So I started thinking about all of the dog poop that washes into our streams.  YUCK! Know what’s even grosser than that? Swimming in, fishing from, and drinking water that has dog poop in it!

Pet waste left on the ground, especially near streets and sidewalks, gets washed into storm drains and drainage ditches which flow to the local waterway. This water, called runoff, does not get cleaned or treated along the way, so anything that goes into the storm drain or ditch goes into the water.  Bacteria, parasites, and viruses found in pet waste can be harmful to water quality and human health.

When you think about how many people own dogs, the pollution can really build up. Don’t worry; nobody has to give up his or her pooch! Pet owners can improve water quality by picking up after their pets and throwing their pet’s waste into a trashcan.  Not only is picking up after you pooch the neighborly thing to do, it’s the healthy thing to do… for you and the environment!

I was happy to find fish in the creek with the Wildlife Resource Commission and am glad they take the time to monitor and stock our streams.   But it is up to each one of us to take responsibility for our actions to keep our local waterways clean!

Free Radon Test Kits! (No, this isn't an infomercial!)

Now Available: We now have free Radon Test Kits available for home radon testing--compliments of the North Carolina Department of Environment and Natural Resources. As you may or may not know, Watauga County has one of the highest average Radon levels in North Carolina. Radon is a naturally occurring radioactive gas that is the second leading cause of lung cancer. There is lots of information out there at http://www.ncradon.org

You're welcome to come by and pick up a free radon test kit at our office on 971 W. King Street or call 828.264.3061 for more information.

Shiitake Mushroom Workshop, February 22

There must be something intriguing about growing mushrooms in logs, because even after more than seven years of offering workshops in our area, we still get requests for more information on the subject. For this reason, Cooperative Extension will offer an evening workshop on successfully inoculating and cultivating shiitake mushrooms on natural logs in outdoor environments. The workshop will take place at the Watauga County Cooperative Agricultural Conference Center on Tuesday, February 22, from 6:00-8:30 PM.


The workshop will consist of presentations of both basic mushroom biology and cultivation techniques, plus a hands-on demonstration of the tools and process for drilling, inoculating, and waxing the logs for successful production. The mushroom workshop is FREE and open to the public, but we do ask that you RSVP with the Watauga County Center of NC Cooperative Extension so that we can be sure that enough hand-outs and other supplies are on-hand. To register, call Watauga County Cooperative Extension at 828-264-3061.

Get Hooked on Beekeeping

 

Honeybee on onion flower

In recent years, much attention has turned to the humble honeybee.  This insect is responsible for every third bite of food we consume and, yet, is easily taken for granted due to its small size and the lack of education on how our food is grown. 

 From colony collapse disorder, environmental toxins and a lack of biological diversity, people are becoming more educated on the threats to honeybees and other pollinators.  Hobby beekeepers are popping up everywhere, and this is great news!  Similar to the benefits of small, localized farms over massive, industrialized agriculture, hobby beekeepers can often have a greater impact at a local level and are able to experiment with management techniques more easily than large beekeepers. 

If you are interested in raising bees this year, you would be wise to go ahead and order beekeeping equipment and, most importantly, the bees themselves.  Due to the growing interest in beekeeping, many suppliers sell out before spring arrives, so be sure and call around to check on availability.  There are several suppliers nearby that sell bees and equipment: Beech Mountain Beekeepers Supply in Avery County and Brushy Mountain Bee Farm and Miller Bee Supply in Wilkes County.  Local beekeepers and clubs may have other resources as well. 

There are many excellent resources for learning about beekeeping.  NC State University has general information located on the website http://www.cals.ncsu.edu/entomology/apiculture/.  Publications like Bee Culture and American Beekeeping Journal are commonly recommended, as are organizations like the Eastern Apiculture Society and the American Beekeeping Federation.  Locally, the Watauga County Beekeepers Association is an excellent resource for educational workshops and information specific to keeping bees in the High Country.  There are too many books to list on the topic of beekeeping, however First Lessons in Beekeeping by Keith Delaplane and The ABC and XYZ of Bee Culture: An Encyclopedia of Beekeeping seem to be local favorites. 

The most important thing is to ask questions from other beekeepers, for there are numerous answers to the same question and it’s essential to learn from the experience of others.  The Watauga County Beekeepers begin monthly meetings beginning on March 1, 2011 at 7PM at the Agricultural Conference Center in Boone and meet on the first Tuesday of each month through October.  You can also follow them on the web: http://wataugabeekeepers.org/

As beekeepers like to say, “May all your supers be full” as your enter into this fascinating hobby!

Planning What to Eat Saves Much More than Money

Knowing what your meals are for the up-coming week will lower your grocery bill, reduce food wastage, and take less physical and fossil fuel energy. Sit down for a few minutes and write your plan for the week before making the grocery list. Before heading to the store, take a look at your schedule. Are there any evenings that you’ll get home too late to prepare dinner? This is when “planned-overs” save a drive-thru trip, and probably poor nutritional choices. Cooking large batches and then refrigerating or freezing some for later makes busy evenings less insane. Soups and casseroles freeze well and may be one dish meals for easy clean up.

Taking what is left from dinner to work the next day sure beats a sandwich and is way cheaper than eating out.

24% of fruits and vegetables are thrown away in the U.S.  When deciding what to pack in your lunch or which vegetable to prepare for dinner, look to see what needs to be eaten.

According to several recent research studies, each American wastes an average of 197 pounds of food a year. While it may not seem like it, we spend a lower percentage our disposable income on food than any other country. So wasting food is not such a big issue to many of us.

Consumers are just part of the food waste problem. It’s happening all up and down the food supply chain, from the farm, at the processing plants, restaurants, grocery stores and of course at home.

Crunching numbers, researchers have concluded that 300 million barrels of oil a year--4 percent of all oil consumed in America--was used to produce and transport food that wasn’t eaten. Food waste accounts for over a quarter of the consumption of freshwater. Another study, published by University of Texas at Austin, says that each year more energy is wasted in food discarded by Americans than is extracted from U.S. coastal oil and gas reserves. It is also more than all the energy we get from the corn ethanol we produce in a year.

A 2009 National Institute of Health study suggests that increased prevalence of obesity has been the result of the “push effect”, an overwhelming cheap supply of readily available food. Addressing the oversupply of food energy in the U.S. may help curb the obesity epidemic as well as decrease food waste, which has profound environmental consequences.  

In addition to this wasteful consumption of fossil fuels and their direct impact on climate change, food waste rotting in landfills produces substantial quantities of methane, a gas with 25 fold more potent global warming potential than carbon dioxide.  

Fortunately, our local grocery stores donate food that is about to expire to the Hospitality House and Hunger Coalition. Our small family farms are generally very careful not to waste food.

While the entire food supply chain needs to be examined, individuals can make a difference in reducing food waste by planning meals, packing food from restaurants and home dinners for lunch, and composting food scraps for the garden.

Here is a soup recipe that’s large enough to feed a family of 4 at least twice. Freeze the portion that you will don’t eat within 3 days. May thaw in the microwave when you don’t have time or energy to cook. Also a delicious lunch.

Hearty Chicken Noodle Soup

Ingredients:

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

4 cups diced potatoes

1 garlic clove, minced

2 cups dried noodles of choice (whole wheat is healthiest)

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon poultry seasoning

½ to 1 teaspoon salt

8 cups chicken broth

2 cups diced chicken. May use left-over chicken.

Heat olive oil in a soup pot over medium low heat. Add garlic, onion, celery, carrots and chicken (if raw) and cook for 5 minutes, stirring occasionally.  Add potato, broth, salt, oregano, thyme and poultry seasoning and bring to a boil; reduce heat and simmer until potato is tender, 15 - 20 minutes. If you are using leftover, cooked chicken, add now. Add noodles and cook 10 minutes until they are tender. You may need to add some water if soup is too thick.