"Official" answers are usually in the 4-6 week range when stored in the refrigerator and 7-10 days not.
Mother Earth News did a study where refrigerated eggs were stored for 7 months and were still edible.
I have been doing an unofficial study here and have found refrigerated eggs from our hens that are 10 months old to have better appearance, texture and flavor than "expensive" brand name store-bought eggs.
The Old Time Farm Partridge Chantecler flock has over 200 hens and at least 20 males in it in order to create many breeding groups.
Our foundation flock was formed from two quality lines with distinct ancestry. I researched the foundation of all the lines available and we started with well over 100 individuals from these diverse lines.
To obtain the highest quality individuals while maintaining diversity, our breeding pens are comprised of individuals whose characteristics complement each other rather than a spiral or other paper based mating system that does not take into account the traits of the birds.
Partridge is the color or variety of the bird in the Chantecler breed. The female has mainly brown feathers with concentric black rings and the males have red heads and backs with a black tail and breast
The ancestry of the partridge variety is distinct from the other color varieties.
You can find pictures of the Partridge color Chantecler here.
Heritage breeds are traditional livestock breeds that were raised by our forefathers. These are the breeds of a bygone era, before industrial agriculture became a mainstream practice. These breeds were carefully selected and bred over time to develop traits that made them well-adapted to the local environment and they thrived under farming practices and cultural conditions that are very different from those found in modern agriculture.
Traditional, historic breeds retain essential attributes for survival and self-sufficiency – fertility, foraging ability, longevity, maternal instincts, ability to mate naturally, and resistance to diseases and parasites.
Heritage animals once roamed the pastures of America’s pastoral landscape, but today these breeds are in danger of extinction. Modern agriculture has changed, causing many of these breeds to fall out of favor. Heritage breeds store a wealth of genetic resources that are important for our future and the future of our agricultural food system.
No. They are a moderate producing all-around old-fashioned cow. We decided on milking Devons because they were NOT a high producing dairy cow.
Today's modern livestock specialized into production of one particular commodity in the 1950's. The Devon association in the 1950's started heading toward specialized production for beef (today's modern Devon is a "beef" breed) but a group of breeders who valued the old-fashioned all around cow that provided milk, meat and had horns to keep the oxen's yoke from going over the head walked away.
The old-fashioned Devon cows were discovered in the 1970's when a group was looking for old-fashioned livestock for a colonial era farm exhibit and the name "American Milking Devon" was taken to differentiate the old-fashioned type from today's beef type animal.
We do not milk our cows as a rule, but in 2017 one of our best milkers lost a breach calf and I decided to milk her.
At 40 days into lactation, she was producing 3-4 gallons (about 25 lbs) a day on good grass alone being milked twice a day ( have been old this is "good" production). I backed off to once a day milking and, by 4 1/2 months, she was producing 1- 1 1/2 gals per day (was was trying to decrease her production to put weight on her and it was just too much milk for us as we could not legally sell any of it).
3-4 gallons per day at 40 days into her lactation might sound like a lot of milk, but calves start off drinking about 1 gallon per day at birth and increase to 2 1/2 to 3+ gallons by 40 days.