We use a long aquarium for a brooder as well. We've found it helps the chicks get accustomed to seeing people moving around so they're quite calm (the tank is in our family room) and it keeps the dust contained. We cover it with a reptile screen cover (the chicks pop starting when they're quite small!), suspend a heat lamp over it, and usually wrap one end of the tank with aluminum foil for the first few days to retain the warmth of the heat lamp; it can be pretty chilly in our family room in the spring. We leave one end of the tank un-foiled, so the chicks can move toward or away from the warmth. Once they all hang out at the un-foiled end all the time, we take off the foil.
One habit we've found very helpful is to sieve the gamebird or chick starter crumbles. We feed the newly hatched chicks the fines, and save the larger crumbles for when they're bigger. It's cut way down on the amount of wasted feed. If you feed the crumbles straight from the bag, the tiny chicks kick out the crumbles, while the older chicks flick out or ignore the fines.
Our favorite way to eat the eggs is pickled. I hardboil them by putting cold eggs in cold water, bringing to a boil, then turning off the heat and covering them to let them finish cooking. After about 10 minutes I pour out the hot water and run cold over the eggs to cool them. Peeling them is easier if you roll them against the side of the pan while it still contains cold water to break up the shell, then grab both shell and membrane at the big end and pinch it off, opening the egg (make sure you get the membrane as well as the shell). Putting the opened egg under running water lets the water get between the membrane and the egg, which makes the egg much easier to peel. You probably already know how tough that membrane is - the key is to grab it along with the shell, and peel both at once. Once you get good at it you can actually peel it round and round in one long strip, like an apple.
Then I just drop the peeled eggs in jars of pickling brine. There are numerous recipes, but honestly our favorite is just re-using the brine from our big jars of pickled jalapeno slices! Since the eggs are so small, I am sure the brine penetrates them, but just in case I always keep them in the refrigerator (but they never last long enough to worry about spoilage!).
As far as dispatch, we've found the simplest way is just to use sharp kitchen shears to take off the head. We hold the bird in one hand over a bucket and snip. It's instant and foolproof.
Quail are
great!