Somewhere on teh intarwebs "Martin" typed:
On Sun, 19 Oct 2008 13:56:37 -0700 (PDT), Judith in France
wrote:

On Oct 19, 2:53 am, "Christina Websell"
wrote:
"Sacha" wrote in message

... On 17/10/08
21:00, in article , "Pete C"
wrote:

Tonight, Tony Buckland was using horticultural grit on the top of
some pots
of bulbs. What is the difference between this grit and any other
grit/gravel?

Only a guess - finer/not so fine/no salts.

How much does horticultural grit cost in comparison with the grit i
buy for
my hens? £3 for more than I can use in a year, and if you're
worried about
what's in it you can put it in a bucket in the bath under the tap
and set it
going for an hour or so to rinse it.

Gosh I am in need of some learning here, grit for chickens, where is
Mary Fisher, I need advice on grit for the hens that I will be buying
next Spring!

When you chip away the ice and emerge from your winter hibernation in
your Egloo?

Chickens eat grit to help their digestion, maybe.

Yes, it sticks in the gizzard for a while and acts as internal teeth, hens
being a bit short on teeth and all.

I don't know what the current economics are, but both my mother and
her mother kept chickens. My mother worked out that they cost more to
feed than the value of the eggs they produced. This was in the 1950s.

Yeah. However there's more to the equation than simple money. Home-produced
eggs are generally tastier and if you do a more up-to-date cost analysis
with 'organic' eggs, factor in the atrocious conditions hens are generally
kept in (if such a thing bothers you) and the satisfaction of producing some
of your own food then the equation changes depending on the weighting given
to each of the variables.

Cheers,
--
Shaun.

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