Well, if you do the math, that's an egg a day for 25 hens, which isn't impossible for 4 months in summer, although 30 hens would guarantee the amount and then some. Does it say how many hens it's supposed to feed, or how many to produce that many eggs? The art work is nice and attractive - rather points up the fact that a lot of farm wives got their discretionary money from "egg-money"!

So why do you want to dry this manure? Short of running it through an oven the only way you have is to spread it out on a tarp in the sun for several days. I would not bother with that but would add it to my compost pile, or maybe to the garden.

I'm sorry, Ruthie, but I read the Snopes entry regarding bar codes. Before anyone in the US goes to the trouble to copy all those numbers, according to Snopes, they are the European codes, and are NOT the same for the codes use in the US. And even then, the codes can be misleading, because the origen may be hidden by the product being purchased and packaged in a second country. Be sure to read the Snopes article all the way to the end. And remember, the catch phrase, 'spread this to everyone' is usually a red flag.

This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.) Chicken-and-Rice Bake 3 to 4 boneless chicken breasts halves, rinsed and patted dry 1 ½ cups chicken broth I used low-sodium ½ teaspoon seasoned salt dash ground black pepper 4 tablespoons butter ½ cup chopped celery 1 medium onion, chopped 4 tablespoons all-purpose flour 1 cup milk salt and pepper to taste 2 ½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure) 1 cup fresh bread crumbs (I used whole-grain white bread) 2 tablespoons melted butter 1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool. 2. Heat oven to 350 degrees. 3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sauté the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed. 4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish. 5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned. Here is a link that might be useful: Chicken-and-Rice Bake