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Mark Cowdrey
ParticipantI have a PiggyBack FireWood Arch in stock and ready to go if anyone is interested. More info at:
http://www.raggedviewfarm.com/index.php?nav=40
Thanks,
MarkParticipantBTW, speaking of the technical aspects, what did you shoot that with Ed?
Thanks,
MarkParticipantEd,
Great!
1. DO you do the camera work yourself?
2. Try a pulp hook, I did & I love it.
MarkParticipant“CE”‘s?
Thanks,
MarkJanuary 3, 2013 at 2:48 pm in reply to: Most users ever online was 425, Yesterday at 09:30 PM. #76314ParticipantJust for a little context:
http://siteanalytics.compete.com/ruralheritage.com/
It is not apples to apples since it is tracking the whole site , not just the message board.
MarkParticipantCarl,
What is your DR of hay, +/-?
Also,
I have heard that whole corn is the only way to make sure that you get the “point” (?) of the kernel that has most of the oil. I expect if one is feeding organic that you might reasonably expect not to be shorted on the constituent parts of the grain.
I feed what grain I do by volume rather than weight as it is something I can see. I have no real idea what 10-15 lbs of grain looks like.
After several years of not rally be satisfied with the condition of my horses, a little to much hip & rib, last winter I started adding a coffee can of whole corn and 1/2 coffee can of black oil sunflower seeds to the coffee can of beet pulp (dry measure) I feed daily. I am much happier with their condition (feel but not see ribs and some decent roundness to the butt) and their dispositions/attitudes are not noticeably (to me) changed. One of my horses was quite dry and itchy and is less so now. Perhaps more or different minerals would have taken care of it. I put the corn and sunflower seed to soak w the beet pulp and don’t see much in the manure. I use mineral salt and not as much as I should.
I just did my figures for last year and for 3 horses spent about $400 on grain (conventional). At $5/bale that’s about a bale & a half a week which I don’t think would have made much difference on condition. I do not feed free choice hay and, frankly, cannot imagine making or buying that much hay as I am sure they would go through it. When they are on all hay I would guess they get about 1 35# bale a day, though I don’t keep track rigorously. I split it up at 7:30AM, noon, 5-6 and 10ish. I water at 9-10AM and 5-6 PM.
I am not recommending the above, it is just more or less what I do now. I work my horses intermittently.
Thanks,
MarkParticipantSlightly off to the side… I will reiterate here a point I have made before, when hitching my mower I make sure the cutter bar lift mechanism is released so that when I pick up the end of the pole I am not lifting the cutter bar. This is one of probably only a few things that gets easier to remember the older you get, at least for me.
MarkParticipantMasticate? Yum! May I please have another plateful of CWD?:o
MarkParticipantI am broadly against it, as these efforts (such as USDA Organic) generally masquerade as food safety measures but operationally support large (corporate) endeavors and handicap small outfits. A little caveat emptor goes a long way.
MarkParticipantI’ll second that. The go to place for maple, though there seems to be a bit more “chaff” (e.g., a poll of favorite flavor of “boiling soda”) than there is here. The V-bulletin connection could prove helpful as well.
MarkParticipantParticipantTo Tom’s “PS” point in post #73 see as a secondary source, pp49-51, Changes in the Land, William Cronon, Hill&Wang, 1983.
MarkParticipantCarl,
I find an original 1975 edition and a later 1980 of Woodland Ecology. Do you know how they differ?
Thanks,
Mark
With a second look online I see a cover banner on the second edition mentioning a new section on “Fuelwood Forestry”.ParticipantBrad,
Piglets still here and should be here till 12/11. Does that work?
Glad the team is going well.
MarkParticipantSkirting the current topic while addressing it obliquely, for a pretty comprehensive look at veganism & what it would take to make it sustainable (or the practical impossibility thereof) see “Meat, a benign extravagance” by Simon Fairlee
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