You are right to be concerned. What you described seems to be an intestinal worm as you suspect, and not an earthworm. Don't just ignore it and hope that it will go away, as suggested. Many serious breeders worm their ducks and chickens. I do mine at least twice a year. Most use ivermectin, as it has the broadest coverage, and it appears to be very safe. I'm not going to give you a dosage, as it's not approved for either species. That's your vet's responsibility, and to explain to you the precautions when using any medication off label. Don't think of it as an expensive office visit, think of it as an investment in your education, that you can use over again in the future. Explain that you have a flock, and ask for a dose by weight for all the birds. Bring along a stool sample. I'm assuming that you're too intelligent to take the advice that "we've never done it in so many years, so it must be unnecessary". Some old timers still think that vaccinating dogs and cats is a bunch of bull. Sure, they'll survive, but overall they'll do better if they are treated for intestinal parasites, just like most other livestock. Piperazine is good for round worms, but it is limited with other worm species. You're smart to notice that ducks drink more, and this makes worming them with anything in the water more tricky, as they get a higher dose. Most doses in water are calculated for chickens, and I don't know a reliable source that has scientifically calculated one for waterfowl. You're better off dosing each individually anyway, either orally or by injection, so that you're sure that each got the proper amount. Good luck.

Freezing lasagna reminds me of when our daughter was in college and we would package up homemade frozen food and fill her freezer. I would bake lasagna and then portion it into small foil pans (don't forget to spray them with Pam). Wrapped them in heavy-duty foil and took them to her frozen so she could reheat them a serving at a time. So that's another freezer option. I now make packets of lasagna roll-ups for the freezer for ourselves. Works much better for serving 2. -Grainlady

Easy peasy......the package should have cooking instructions on it. You just boil them in salted water like any pasta. Once they are done, toss them into a hot frying pan with some butter and add the cheese, usually an Emmentaler or Swiss that has been shredded. Caramelized onions also add great flavor. Which brand did you buy? If it is an import from Germany and not in English, let me know and I will translate for you.

Here's another! And on the same dime: Tofu Pie! Blessings, Jillis! TOFU LASAGNA Ingredients: 1\2 lb. lasagna noodles 2 tbsp. vegetable oil 1 medium onion, chopped 1\2 lb. mushrooms 1 clove garlic, minced 2 tbsp. chopped parsley 1 1\2 lbs. firm or soft tofu, mashed 1\2 tsp. salt 1\2 cup grated Romano cheese 1\4 tsp. pepper 1\4 cup grated mozzarella cheese 3 cups spaghetti sauce Cook lasagna noodles, drain and set aside. Saute onion, mushrooms and garlic in 2 tbsp. vegetable oil. Set aside. In a bowl, mix together tofu, Romano cheese, parsley, salt and pepper. Mix together the sauteed vegetables and tofu mixture. Oil an 8 X 11 baking dish. Place a row of noodles on the bottom of the baking dish. Build layers, alternating the noodles, tofu mixture and spaghetti sauce. Sprinkle a little cheese on top. Cover the dish with aluminum foil. Bake in a preheated at 350"F for 40 minutes. Remove foil. Bake another 10 minutes. Serve. TOFU PIE Ingredients: Pie Filling: 3 diced carrots / 3 diced stalks of celery / 3 diced turnips / 2 diced onions or leeks / 1\2 bunch parsley / 1 small eggplant / 4 Tbsp. veg. oil / 2 or 3 garlic cloves / 1 lb. TOFU / 1 Tbsp. soy sauce