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Date: | Mon, 27 Aug 2007 19:29:11 -0400 |
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On Aug 27, 2007, at 4:31 PM, Meli Diamanti wrote:
> I'm looking for information on poultry consumption, or the chicken
> equivalent of "where's the beef?"
There's a wonderful quote about the food served in Inns. One traveler
said that if he ate one more piece of pork or chicken he would have
bristles or sprout wings.
As a kid, my family of four lived on an island and every year the
postman delivered a box with holes in the sides containing 100
chicks, little yellow fluffballs. Normally, 98 survived the trip. The
little peepers were put in an enclosure with heatlamps until they
were big enough to venture outside. We had a 2 high bank of boxes of
about 10 across for laying hens. We did barter some eggs, but most
were consumed. The hired hand and his wife got some as well. Chicken
was typically served for one main meal on the weekend and sometimes
during the week. I don't remember seasonality at all but seem to
remember that the colder months had more chicken than the warmer.
There was natural attrition of about 5% each year. The poor
archaeologists who dig that property are going to find posthole
digger sized holes with 1 dead chicken at the bottom (Archaic to
Middle Woodland, 17th to 21st century occupation).
When the hens wouldn't lay, or if one got excessively broody and
wasn't cured by the windmill approach, it went into the pot as well,
but typically laying hens were not for the chop. Pullets were first
choice. The rooster was last, unless he got bolshy with us in which
case he was stew.
Other farm families in Rural VA had much the same arrangements where
possible.
So, basically with 4 adults and 2 kids went through 93 chickens a
year plus hundreds of eggs. These were all Rhode Island Reds if
that's of any consequence.
Lyle Browning, RPA
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