Cute and Cozy 900 Sq Ft Log Cabin Kit is available on http://ift.tt/1nr27gs
The comfortable simple cabin design you see in the pictures is called `Elk Tine`. The 853 square feet of space provides with a large open living and kitchen, as well as a bath and bedroom on the first floor (483 square feet)
See more at: http://ift.tt/2nbLKJm
This Article Was Originally Posted on goodshomedesign.com Read The Original Article hereRead Full Article Here: Cute and Cozy 900 Sq Ft Log Cabin Kit
The Very Best Backyard Chickens For Meat was first published to http://ift.tt/1nr27gs
Image source: Cakle Hatchery
For most homesteaders and those working toward a more sustainable lifestyle, raising meat animals is almost a rite of passage. Due to the ease of raising and harvesting poultry, chickens are generally the first animal most of us turn to when starting our journey into raising our own meat.
The first step to home chicken production success is determining what type of chickens you want to raise. Any chicken can be grown for meat, although certain breeds produce a far better yield than others. Birds grown for table use primarily will fall into one of four categories:
Traditional Broilers
Of the broiler class, the white Cornish Cross is the most common. These birds grow the quickest and produce the most meat. By far, they are the most economical of the meat birds to raise as they have a superior feed-to-meat ratio. These birds are not known to pasture well and do best being reared on commercial feeds.
Cornish Cross are generally ready to butcher by 6-8 weeks, but are often plagued by joint and heart issues due to the speed at which they grow. For best success with these birds, try using the 12/12 method of feeding (12 hours of available feed, 12 hours of no feed), and make sure to keep their water at the opposite end of their pen to encourage movement.
These Solar Backup Generators Deliver 4 Times More Power Than Other Models!
Traditional Broilers are generally a crossbreed and do not breed true, so if you raise these birds you will need to purchase chicks each time.
Pasture Broilers
As pastured meat has become more popular, so has the breeds which take up this niche. These birds have been bred to have not only good feed conversion on commercial feeds, but also excellent conversion of pasture-based diets. The more common breeds in this category are the Red Ranger, Freedom Ranger, Pioneer, and both the Black and Red Broiler.
Though not as quick-growing as the Traditional Broilers, these birds often finish at 9-11 weeks. Pasture Broilers are often not plagued with the health problems of the Traditional Broilers and are naturally mating, which make them a good choice if you plan to rear your own chicks down the road.
Dual Purpose
Dual-purpose birds are large and meaty, although the hens are also excellent layers and often good mothers. Quite a few of the typical farm favorites fall into this category, including the Rhode Island Red, New Hampshire, all varieties of Wyandotte, Plymouth Rocks and Orpingtons, just to name a few.
This category of meat bird is the easiest to find and generally lend themselves well to both pasture rearing and commercial feed rearing. However, dual-purpose breeds are one the slowest to grow, and may be 14-16 weeks old before reaching a good size and meatiness.
Like Pasture Broilers, the Dual Purpose breeds will mate naturally and hens will even go broody and hatch their own chicks.
Giants
In recent years the Jersey Giant and the larger varieties of Cochin and Brahma have become popular for backyard meat breeders. In addition to taking a lot of space, they tend to have one of the poorest feed conversion ratios. Breeders claim that the meat is superior to many others in terms of flavor, though, so if you are willing to wait the 16-24 weeks from hatch to harvest, this may be a choice for you.
Caring for Your Meat Chicks
Like any chicken, starting meat birds off correctly requires good brooding space that is protected from the elements and predators alike. Remember that in the first week they will need temperatures of around 95 degrees, but you can lower the temperature by as much as 5 degrees each week until they are off heat. Chicks also will need a constant supply of clean water and a quality chick starter.
Feeding Your Birds
Feeding your birds will largely depend on what category they fall in and how you choose to raise them. For quickest results a diet of commercial feed is the easiest to follow, with birds being fed a Chick Start (22 percent protein) for the first few weeks, moving to a Meat Grower feed (20 percent protein), and using a Finisher feed (18 percent percent) for the last two weeks before harvest. Birds are usually allowed feed at all times, although it is advised to keep water at the opposite end of their pens to encourage the birds to get up and move.
Diatomaceous Earth: The Best All-Natural De-Wormer For Your Livestock!
For those who decide to pasture raise with supplement feed, chicks can be acclimated to outside weather once they begin feathering at about a month of age. Keep in mind that they will still need shelter and secure fencing such as a large run or mobile chicken tractor. The feeding recommendations are still the same, though most pasture growers offer feed in the late afternoon or evening and remove it in the morning using the 12/12 method (12 hours of available feed, 12 hours off). This encourages the birds to forage or graze during the bulk of the day, cutting feed costs.
If it is available, it is possible to exclusively pasture poultry once they have transitioned from the chick starter to pasture. Keep in mind that growth rates will vary substantially based on the quality and quantity of available forage.
Raising your own chickens for meat is a very rewarding endeavor if you start off right and do your research before bringing home your birds. There is a sense of peace and accomplishment in knowing that you raised your meat with quality feed, care and respect to nourish not only yourself but your family.
What is your favorite meat chicken?
This Article Was Originally Posted On offthegridnews.com Read the Original Article herePost Source Here: The Very Best Backyard Chickens For Meat
The following article Coolest Log Cabin Ever, Take A Peek Inside! was originally published to http://ift.tt/1nr27gs
Log homes are one of the most resistant types of home and they are also very affordable. For centuries, people around the world have been living in log homes and they seem to be quite popular nowadays too.
See more at: http://ift.tt/1cfKpH9
This Article Was Originally Posted on goodshomedesign.com Read The Original Article hereSee Full Article Here: Coolest Log Cabin Ever, Take A Peek Inside!
7 Ways Tin Cans Can Make Your Life Easier See more on: http://ift.tt/1nr27gs
Photographer: Steve Nubie
It seems a bit of a stretch to try and think about cooking and eating with tin cans, but there’s a history to this practice that’s worth considering. During the Great Depressions, many men found themselves not only displaced, but using freight trains for travel. They would hop on open-box cars and ride the rails to the next town or job or anywhere that afforded them a place to sleep, work, live and eat.
They often were referred to as “Hobos.” The term first showed up after the Civil War when many men found themselves displaced and out of work. As this problem continued, a Hobo culture followed that again found men riding the rails into the 1930s.
Discover 1,147 Secrets Of Successful Off-Grid Living!
For the record, Hobos were not bums. They were men willing to work hard when they could find work, and that was the fundamental challenge.
Eating was the hardest part, and cooking was always a challenge given their need for frequent travel across country in demanding conditions. However, they found unique solutions to this need and it was often defined by using tin cans for a variety of cooking and drinking utensils.
These included:
The edges of tin cans are sharp, and anyone who’s worked with sheet metal knows how easily you can get a severe cut from a casual glance against raw-cut steel or tin. In fact, I question the need to cut a handle on a tin can cup when an empty tin can offer a clean lip at the top that won’t cut your lips with a casual sip.
You also may have to “temper” any tin can to remove any lacquer or waxy film on the interior. This can be done by boiling water in the can or simply heating it over an open fire first.
Tools to Consider
Tin snips help, along with some leather work gloves. A pair of pliers also comes in handy. You’ll probably also need a can opener. If you’re exploring this idea for the first time, make sure you are wearing the leather work gloves.
A tin can when opened can be placed into or next to a fire, and the contents will be heated. You can then eat what’s inside directly from the can. It’s as simple as that and was often the first choice for any Hobo on the road who happened to have a can of food. But there were more creative solutions.
The Hobo Stove
There are safe ways to make use of tin cans as cooking utensils, and the Hobos perfected the art. The first is the tin-can stove or “Hobo stove.” It’s usually a large can with cuts made in the bottom by a can opener or “church key” which had a pointed end and would allow you to make various openings in the base of the can.
There also were some “church key” openings at the top of the can to allow the smoke to escape when a larger pan or pot was put on top.
Larger cans were cut to allow a wooden handle to be surrounded by tin for a sauce pan or frying pan. This created a very effective and creative solution that kept the fire hot and could easily and quickly cook a meal. That was often a necessary prerequisite for Hobos who had to avoid the “bulls” or security staff that manned the freight yards and trains.
Hobo Toaster
This is as simple as a large inverted can with vents in the bottom and some at the top to create a hot surface for an inverted can. It could be used to fry a fish or simply to toast some bread. It was another simple and quick solution that could be easily abandoned if the “bulls” showed up.
Tin Can Candle Lantern
A candle in the wind won’t last long, but if surrounded by a cleverly cut piece of a tin can, it will not only be protected from the wind, but the shiny interior will also reflect light. The base of the candle was melted to create a pool of wax at the bottom and the candle was stood in place. The critical part is to make sure the can is taller than the candle or you just have another candle in the wind.
Tin Can Frying Pan
Any #10 sized can is an easy choice for a tin can frying pan. A stick was often used around a cut of the can that was folded around the stick to create a handle. I think the whole handle thing is a lot of extra work that’s unnecessary. Cutting a large can down to frying-pan size works fine and you can always toss it off the fire with a stick after you’re done cooking.
Tin Can Sauce Pan
This is not hard to do. Just use a whole, large can or if needed, cut it down halfway. Personally, I don’t prefer any cuts requiring tin-snips if I can use the basic can in some way. It’s all a question of the size of your can and what you’re trying to cook. I still like the idea of just cooking it in the can.
Tin Can Knife
Anyone who has cut tin or sheet metal knows how sharp the edges can be. That’s a good thing if you’re trying to make a knife; a strip from a tin can in a piece of wood cut with a slight wedge and bound cannot only filet a fish but cut most game and other wild meats.
Tin Can Cup
This is where I depart from most of the popular and historical culture about tin can cups. If I have an empty tin can, I have a cup. The idea of cutting it in half and creating a handle is idiotic. All you’re doing is creating hard, sharp edges to cut your fingers and lips. It looks good in pictures but makes no sense in actual practice. If you have an empty tin can, you have a cup usually with a band at the top that protects you from hard and sharp edges. I like that.
Be Creative
Once you start fashioning utensils from tin cans you’ll get the idea and can it to new levels. Tin can arrowheads come to mind. The key is to avoid getting cut by the sharp edges and to temper the cans to remove their waxy or synthetic coating before your cook or eat out of the can. If you can manage that, you can manage anything — including cooking and eating from improvised tin cans.
What advice would you add? Share it in the section below:
This Article Was Originally Posted On offthegridnews.com Read the Original Article hereThis Article Was Found Here: 7 Ways Tin Cans Can Make Your Life Easier
9 Amazing Uses For Glycerin is available on Total Survival
What is glycerin exactly? It is a liquid, organic compound made of hydrogen, carbon, and oxygen. It’s thick, odorless, and colorless and is used in a wide range of beauty products such as moisturizers, soaps, and more. Glycerin is also used in the printing industry, pharmaceuticals, and food as a sweetening agent.
When you buy glycerin, it is important to know that there are 2 varieties. The first variety is a natural one which is derived from plant oils. The second variety is a synthetic which is derived from petroleum based oils. The natural one is toxic free and safe to use. Synthetic glycerin can harm your body.
There are many uses for glycerin and in today’s article, I will cover 9 amazing uses such as:
Let’s get started!
Glycerin helps to form a barrier on the skin which helps to lock in moisture. It also helps to keep toxins from entering the skin. The combination of the two helps to greatly reduce inflammation associated with these skin conditions.
How to use for psoriasis on the scalp:
This process can be done 2-3 times a week until you see that the condition has improved.
For eczema:
For best results, this should be done twice a week.
The humectant properties help keep moisture locked in which makes for really smooth skin!
How to use as a moisturizer:
This can be done 2 or 3 times a week.
How to use as a facial toner:
This can be done daily. This mixture should be kept in the refrigerator for up to 1 week.
Other than lip balm, applying glycerin to your lips will make them extra soft and keeps them hydrated.
How to use as a lip moisturizer:
Glycerin is an extremely effective remedy for dry and cracked heels!
How to use for dry and cracked heels:
This can be done daily to achieve best results.
Glycerin is an effective remedy for maintaining that youthful look!
How to use to reduce skin aging:
For best results, this should be done nightly before bed.
Glycerin is a quick and effective way to help treat mouth ulcers.
How to use to help treat mouth ulcers:
For best results, this should be done 3 or 4 times a day.
How to use on your nails:
This can be 2-3 times a week.
If you constantly battle with frizzy hair, try this very effective remedy.
How to use to help prevent frizzy hair:
For smooth and healthy hair, this can be done 2-3 times a week.
Health is Wealth shows a video on the top 10 uses of Glycerine for skin and hair care.
Do you use glycerin around your home? Share your favorite use in the comments section below.
Up Next:
Follow us on facebook, instagram, pinterest, and twitter!
The contents of this article are for informational purposes only. Please read our full disclaimer.
See Full Article Here: 9 Amazing Uses For Glycerin
The following blog post The Crazy Trick That Lets You Re-Grow Herbs From Just One Plant See more on: Total Survival
Image source: Pixabay.com
Do you love herbs, but shudder at the price? Here’s some good news: With a single potted plant (or grocery store remains) you can easily grow your own by cutting from the original plant or bunch.
Clone these four herbs and get a bigger harvest, faster.
Basil
The garden favorite is very easy to propagate — which means creating a new plant from an existing plant. (Pesto fans, rejoice!) Cut the basil right below where two or three leaves join the main stem, usually from the top. That’s what’s called the “leaf node.” (Leave at least 5 leaves on the plant you cut from, and it will grow back.)
Clip leaves about 3 to 4 inches from the top, right below the leaf node, where the leaf joins the main stem. Remove any leaves that are in the area 2 inches from the bottom, and use those for cooking. (They will rot in the water.) Add the stems to a glass of water, and place in a sunny spot. Depending on the size of your glass, you can put 3 to 6 cuttings in each; just don’t over-crowd them.
Need Non-GMO Heirloom Seeds For Your Garden? The Best Deals Are Right Here!
In a week, you’ll see tiny white roots growing, but wait until the roots are 2 inches or so long before planting. Continue to change the water every other day. Once the roots are about 2-inches long, plant them in a spot with a lot of sun, since basil prefers heat. If you’re using a pot, make sure it has good drainage. Soon, the little cutting will start growing and rooting exponentially. Want more basil? Keep cutting! Just leave at least 5 leaves on the plant you cut from, and it will grow back.
Mint
Like basil, mint is easy to re-grow. From a healthy, strong green plant, or from a grocery-store produce bunch, cut a sprig about 4 inches long. Remove the lower leaves, add to a glass of water and sit on a sunny windowsill. Change the water every other day, and you’ll see roots in about a week. Once the roots get about a half-inch long, they’re ready to plant. It’s best to plant any mint in a pot, because a mint can, eventually, overtake your entire garden.
Lavender
This herb is not only culinary, but is widely recognized as helpful for sleeping. It’s best to use fronds from a mature plant. You’ll need some peat-free compost, some organic rooting powder and a suitable pot.
Using branches that have never flowered allows the plant to concentrate its energy on rooting. Gently pull the branch from the stem, including a small bit of bark. Remove any leaves from the bottom and trim excess the “heel” of the bark, where the rooting happens. Put these in warm water while you ready the medium.
When you’re ready to plant, make a small well with your finger in the compost, dip the cut end into the rooting powder and add it to the pot. Water, and cover with a plastic bag, and seal. Leave it for four weeks, uncover occasionally to prevent fungal growth, until they start rooting. Once the plants are rooted, plant them into pots or your garden.
Rosemary
Like basil, this plant is easy to grow and re-grow, but it takes longer. Cut some from an existing plant, or root some leftover from some bought at the grocery or farmer’s market.
Cut and use the softer top tip area, 3 to 5 inches long (like what you buy at the grocery), and remove the bottom leaves. Then make a small diagonal cut on the bottom of the stem, and add to water. Keep watching and changing the water, and in a few weeks, roots will appear. Once the roots get a little longer, it’s ready to plant in a pot, or in your garden. Keep the soil a little moist, but don’t over-water it; do that and you’ll kill the plant.
Green onions
You’ll always have them available if you buy a bunch or two at the grocery. Cut the white root ends about 4 inches or so long, and put them into a glass of water (don’t submerge them). Use the green parts as you normally would, and watch the white parts grow back green in a matter of days. You can keep clipping and using them, changing the water, or you can plant them when they begin re-growing. Repeat until you have a supply you can cut regularly.
What advice would you add on propagating herbs? Share your tips in the section below:
This Article Was Originally Posted On offthegridnews.com Read the Original Article hereRead Full Article Here: The Crazy Trick That Lets You Re-Grow Herbs From Just One Plant
