Velvet's suggestion very good. When you get the starter ration try moistening it with a mixture of 50/50 water and a supper yogurt that is loaded with the digestive bacteria for the first week. That will really kick start their digestive tracts. By moistening the ration the chicks will hydrate faster and take in more nutrients. My whole flock gets moistened ration regardless of age. There is less wasted feed this way and plus I have contact with each bird 2 or 3 times a day. The Seramas are so small when they hatch that they fit into a teaspoon and most starter rations are too big for them to eat dry. As adults they eat about 1 tablespoon of moistened ration 2 times a day (any more than that they get too fat). While the layer/meat birds get 1 cup 3 time a day. They lay larger eggs and for longer periods of time (ISA Brown hens average 215 eggs/year, White Rocks 194 e/y and Orpingtons average 186 e/y). Many of the breeders for the large chick brokers (McMurray...) recommend moistened ration the first few days to get the chicks off to a good start. It probably is too labor intense to continue doing it for them. I personally have tried both ways with meat birds and the weight of birds on the moistened ration at 8 weeks is 2 lbs more than ones on dry ration. An added plus they eat less of the moistened ration than the dry, a savings of about 3 lbs of ration per bird over the 8 weeks (3 X 100 birds = 300 lbs of ration or $66 less spent for regular broiled ration and $316 less spent for certified organic broiler ration to bring them to the table). Sort of off topic again. Good luck with those 'little diddles' as Grandma always called chicks.

Sure, over fertilizing will give you super green, thick grass, but usually at the detriment to your lawn's health. Nitrogen forces top growth, if you do it too much, or at the wrong time it depletes the carbohydrate reserves of your grass. Doing it before the heat and drought of summer will make your grass less able to cope with those stresses. Being in Idaho probably means you don't have the heat and humidity issues of some areas, but overfertilizing isn't recommended. Also if you want to supply nitrogen to your lawn there are fertilizers that are specific for that. Starter is high in phosphorus (P), and in many cases you don't need tons of P for an established lawn. Also, P's main effect is on the roots, nitrogen is the main factor in topgrowth.

Ed, just use more mix in your own bread/cake, and don't worry about giving any away. That's what I do, and it works fine. You can also store the stuff in the fridge or freezer for long periods of time without feeding it. Then let it warm up/defrost and start over whenever you want to make some more. :) Here's my recipe Amish Friendship Bread Note: Do not use any type of metal spoon or bowl for mixing Do not refrigerate If air gets into the bag, let it out It is normal for the batter to rise, bubble and ferment The datelines below can be used to help you keep track of the date or day you are at. If you keep the starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the amish know how to create a starter. Date: Day 1- Do nothing. This is the day you received the batter Day 2- Mush the bag Day 3- Mush the bag Day 4- Mush the bag Day 5- Mush the bag Day 6- Add to the bag: 1 cup flour 1 cup sugar 1 cup milk & mush the bag Day 7- Mush the bag Day 8- Mush the bag Day 9- Mush the bag Day 10- Mush the bag and follow the directions below Pour the contents of the bag into a non-metal bowl and add 1 cups flour, 1 ½ cups sugar, 1 ½ cups milk. Measure out 4 separate batters of 1 cup each and put into gallon ziplock bags. Keep one for yourself and give the other 3 to friends along with a copy of this recipe. Preheat oven to 350 degrees. To the remaining batter in the bowl (approx 1 ½ - 2 cups) Add: 3 eggs 1 cup oil ½ cup milk 1 cup sugar 2 tsp cinnamon 1 ½ tsp baking powder ½ tsp vanilla ½ tsp salt ½ tsp baking soda 2 cups flour 1 large instant vanilla or chocolate pudding mix optional: 1 cup chopped nuts or raisons Grease 2 large loaf pans. Mix ½ cup sugar and 1 ½ tsp cinnamon. Dust the greased pans with half of the sugar/cinnamon mixture. Pour the batter evenly in to the pans and sprinkle with the remaining sugar mixture. Bake 45min to 1 hour. Cool until bread loosens from the pan and turn into a serving dish. Serve warm or cold. You can also make muffins using the same temperature but bake for 25 mins. (makes 2 dozen) Should the recipe not be passed on to a friend on the 10th day, be sure to tell the recipient which day the bag is on when presented to them. and here is the ancient recipe I used with the starter above I got from my daughters friend: Herman Cake Feed Herman on the 1st and 5th days. Bake on the 10th day. 1st day: 1 c Herman starter 1/2 c sugar 1 c flour 1 c milk Keep in large covered bowl in refrigerator. Stir daily. 5th day: 1/2 c sugar 1 flour 1 milk 10th day: You will have 4 cups of Herman. Use 2 cups for baking, 1 cup for giving and 1 cup for growing. Beat together: 2 c Herman 2 c flour 2 beaten eggs 1/2 t baking powder 1 c sugar 1/2 t baking soda 3/4 c oil 1 t ginger 1 t nutmeg add last: 1 c nuts 1 c raisins or other fruit (or 1 c applesauce) Pour in to greased 9X13 cake pan Sprinkle on before baking: mixed together: 1 c brown sugar 1 T flour 1/4 c melted butter 1 T cinnamon Bake at 350 for 30 to 45 minutes DO NOT OVERBAKE.

Sounds lovely. I needed something like this for an outdoor event next weekend. Thanks for sharing! Alexa