Upcoming workshop: HIGHWAY REGULATIONS THAT AFFECT FARMERS

The Watauga Cooperative Extension Service is hosting a workshop for area farmers on the laws and highway regulations that apply to farm products that are transported between farms and to markets. An officer with the NC State Highway Patrol will explain the responsibilities of farmers and answer specific questions. Many farmers are unaware of the regulations and guidelines that affect the movement of farm products between states and involving trailers.

The workshop will be held on Tuesday, September 11 at the Watauga Agricultural Conference Center, located at 252 Poplar Grove Road in Boone. A meal sponsored by Watauga County Farm Bureau will be served at 6 p.m. with the program starting at 6:30 p.m. This is a free workshop but registration is required. Contact the Watauga Cooperative Extension office at 828-264-3061 to register by 5 p.m. on Monday, September 10.

Building a Calving Bucket

It’s March and most people are looking for spring. For cattlemen, spring means that calving season is approaching. We turn our thoughts to the expectation of seeing the next calf crop safely on the ground. A major part of having a successful calving season is in the preparation that takes place before the calves hit the ground. Besides the major things that effect your calving season (such as using bulls with appropriate birth weights and a defined calving season), there are several ideas to help prepare you. One of those ideas to help during this time is to organize a calving bucket.
I find having a calving bucket very handy because it helps me to be organized and complete jobs more efficiently. My calving bucket is a tote tray with organized sections which makes for easy access and is easy to carry around or store in my truck or barn. Any kind of bucket, tray, or tool box works well. If your cows have a tendency to be curious and get into things that they shouldn't, a tool box is a simple solution. All items in the calving bucket can be purchased at your local farm supply store.
There are several things that should be included in your calving bucket, these will help with the calving process. One of the first items that should be put into your bucket is OB chains and handles. OB sleeves are also great to include to prevent disease transmission between cows and humans. Be sure to include lube in your bucket, this is used when pulling calves. J-lube or any obstetrical lube will work fine. Do not use dish soap or mineral oils to help protect the fetus. A calf catch or a good sturdy hickory cane works well as an extension of your arm to catch calves. Nylon webbing is also a good item to have in order to make a snare to pull a calf.

Items that are used in the management of your herd should be placed in your calving bucket. Ear taggers, ear tags, and a ear tag marker should be included. Another great thing to include in your bucket might be banders and bands (for bloodless castration) if you like castrating those calves when they hit the ground. Syringes and needles might be good to have, if giving any vaccinations. For permanent identification tattoo pliers and ink may be a good thing to add to your bucket. Disposable gloves are great to include to prevent ink staining. If calves have horns or scurs then having button paste and calf dehorners may be a good idea. These tools should be used in meeting practices recommended through BQA (Beef Quality Assurance).
There are several simple items that can be over looked that are useful at calving time. Disposable gloves, paper towels, and non-irritating antiseptic (iodine) to disinfect things. Scissors are good for trimming the umbilical cord and string for tying off the umbilical cord. Be sure to include a flash light with fresh batteries. A pocket knife is always handy to have around as well. One of the most important items that people forget is your calving record book and vaccination sheets. A good cattlemen needs to be a good manager.

An esophageal tube feeder is good to use when a calf has trouble nursing. The number one cause of calf death loss is starvation. IV sets are great for treating cows that have milk fever. To clean mucus from a calves airway after birth use a bulb aspirator, it works great for draining those calves. If you live near a dairy farm and can get some fresh colostrum, it can be stored frozen to give weak calves, or calves who are not able to nurse. If fresh colostrum is not available then a high quality colostrum mix using real milk ingredients can be substituted.
Organizing a calving bucket is a great way to prepare for calving season. A calving bucket makes the calving process easier in the sense that all the tools needed are all in one place. I encourage each of you to build your own calving bucket.

− Daniel Brown
Extension Intern


CHECK LIST FOR CALVING BUCKET

____ OB Chains & 2 Handles

____ OB Sleeves

____ J-Lube or Powdered Lube Mix

____ Calf Catch

____ Nylon Webbing

____ Ear Tagging Equipment

____ Banding Equipment

____ Syringes & Needles

____ Tattoo Equipment

____ Dehorning Paste (Button Paste)

____ Paper Towels

____ Non-irritating Antiseptic (Iodine)

____ Scissors

____ String

____ Flashlight & Fresh Batteries

____ IV Sets

____ Esophageal Tube Feeder

____ Fresh Colostrum or Colostrum Mix

____ Pocket Knife

____ Bulb Aspirator

NC Choices-Carolina Meat Conference

NC Choices is hosting the First Annual Carolina Meat Conference. The conference is designed to bring together producers, processors, buyers and others interested in the meat industry for a weekend of workshops and discussions. These activities are designed to strengthen the meat rapidly growing regional meat industry. The dates for this conference are March 25-27 at the Cabarrus Arena and Event Center in Concord, North Carolina. To register visit www.carolinameatconference.com

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

The five P's for winter feeding the beef herd

Proper Planning Prevents Poor Performance

The wind is blowing and the rain has stopped for now, the fall colored leaves are now dropping faster, winter will be just right around the corner. Last winter was a trying time for everyone, but was especially hard on livestock and their caretakers. I think the severity of winter found many people not prepared, I hope this year will be different! Here are some tips to help you prepare for winter.

The first step to take is to inventory your animals, and identify groups that have like nutritional needs. How many cows in middle gestation, these should be bred 5-7 months. Bred replacement heifers, weaned calves, bulls and lactating cows. Typically 1100 lb. gestating cows will need 26.5 lbs. of dry matter daily, this translates to 31 lbs. of hay daily.

The next step is to determine how many days you will be feeding. If you still have some grazing left you can estimate the amount of forage available. A general rule of thumb is that there is 200 lbs. of dry matter yield per acre of inch of forage height. This is a rough estimate and depends on density of the stand. It is common in our area to feed hay, 150 to 180 days.

The third step is to inventory your hay supply. The only way to truly know how much feed value the hay contains is to have it tested. The hay testing costs $10 per sample with the NCDA. If you do not test your forages then you should at least give them an estimate for quality. Most of the hay tested in our area will be 7-10% CP and 45-55% TDN. This quality of hay will feed middle gestating cows and mature bulls providing sufficient nutrients except for some minerals.

Growing and lactating animals need increased nutrition to be productive. The classes of animals with higher nutritional requirements should be supplemented. There are many byproducts of grain processing that meet the nutritional needs of the beef herd. Some of these products are soybean hulls, corn gluten feed, cottonseed, and many combinations sold by feed companies. The extension service can help you develop a feeding plan including a balanced ration.

The fourth step is to examine your feeding system. Do you simply place round bales out in pastures? Are they fed in rings or bale feeders, or are they rolled out on the ground? Research has shown that by simply placing round hay bales out in the pasture, losses can exceed 30%. If you are storing hay outside and uncovered your total losses could easily be 50%. It will not take very long to recoup the cost of a hay ring, to reduce these losses. There should be enough feeder space to prevent lower status cows from not receiving enough hay. The common practice here in the mountains of unrolling hay can be very effective. If this system is only used when the weather is favorable, then losses can be reduced. Unrolling hay also offers the advantage of allowing all cows to eat at the same time, avoiding boss cows becoming overfed and more timid cows not getting enough to eat.
Take the time to do a little planning to insure you have a plan to feed your cows this winter. A little time spent now can help avoid problems this winter, especially if it turns out similar to last year.

Watauga Cattleman's Field Day

The Watauga Cattleman’s Association and the Watauga Cooperative Extension Service held their annual field day on May 11, at Claude Austin’s farm in Boone.
Dr. Jim Turner addressed transportation of cattle using best management practices that were developed through the Beef Quality Assurance Program. This is a national program developed to improve the management of beef cattle from birth to slaughter and improve the quality of beef to consumers.
Adam Keener Extension Agent in Avery County addressed issues concerning mineral nutrition for beef cattle. Mineral nutrition is extremely important to the health of cattle. Our area is extremely low in Selenium and Copper, and the feeding of a good mineral is essential to beef production.
For more information on the Watauga Cattleman’s Association or Questions about livestock call Eddy at 264-3061.