Healthy soil and sustainable growing

["Liz" <liz@allslash.org>]

I won't have my chickens until late next week, so can't comment on seasonal 
variation (except to say that I know they stop laying when they molt).

I preserved 12 dozen eggs in waterglass a couple of years ago, just as an 
experiment. We ate the last of them about six months later and while the 
whites had begun to thin out. they were otherwise in fine shape. Very glad I 
decided on the experiment, because just after I bought the eggs from a local 
farmer, raccoons got into his chicken house and he lost more than half of 
the hens. The rest were so traumatized by the experience that it took a long 
time for them to begin laying again. If we hadn't had those eggs in a big 
crock, we'd have been buying supermarket eggs again (yuck).

You can get waterglass from Lehmans. Other places have it too, but when I 
bought mine, Lehman's had the lowest price. The eggs do need to be very 
fresh, no more than 24 hours old, and should not be washed. I've been told 
that you can just reach into the crock or bucket to remove the eggs, but I 
found the solution to be very irritating to my skin, so I used a plastic 
spoon.

Liz

----- Original Message ----- 
From: "Emery Mitchamore" <emitch@att.net>
To: "Austinperm" <austinperm@yahoogroups.com>; "Living on the Land" 
<livingontheland@lists.ibiblio.org>
Sent: Tuesday, January 18, 2011 7:32 AM
Subject: [Livingontheland] Egg Production


> In my first year with chickens, I've observed a serious variation in 
> seasonal egg production.  Peak production was one egg per chicken per day. 
> Minimum was none for a few days.  Assuming that this is normal, I'd like 
> some input on how to smooth egg availability.  How, other than 
> refrigeration, does one preserve/store excess eggs?  Are there ways to 
> manage a flock that enhances or delays egg production?
>
> E. E. "Mitch" Mitchamore
> www.hillcountrynatives.net
>
>
>
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