One of my poultry books recommends putting a clove of garlic in the hens' drinker to boost their immune system.
1) Do you peel it, or just chuck it in as it is?
2) Do you crush it, or leave it whole?
3) Can you leave the same one in for several days, reusing it when you renew the water, or do you need a fresh clove every day?
I'm making my own ACV too (from windfall apples in the garden) but it still smells more like cider than vinegar at the moment. Don't want tipsy ex-batts; they're not very confident on the ramp out of the coop when they're sober
1) Do you peel it, or just chuck it in as it is?
2) Do you crush it, or leave it whole?
3) Can you leave the same one in for several days, reusing it when you renew the water, or do you need a fresh clove every day?
I'm making my own ACV too (from windfall apples in the garden) but it still smells more like cider than vinegar at the moment. Don't want tipsy ex-batts; they're not very confident on the ramp out of the coop when they're sober
