. Biggle poultry book;. Poultry. EARLY BROILERS. 53 ^ay-time to give plenty of sunlight, and closed at light to shut out the cold that enters through the glass, [t is seven feet high in front and four and one-half it the back. The passageway is at the rear and is mak sixteen inches, thus allowing the building to 3e made low without compelling the attendant to stoop. The brooders are set along this passageway in such a manner as to bring their floors on a level with the floor of the house. Lright and ventilation are both supplied from the rear as well as from the front wall. One who has raised
. Biggle poultry book;. Poultry. EARLY BROILERS. 53 ^ay-time to give plenty of sunlight, and closed at light to shut out the cold that enters through the glass, [t is seven feet high in front and four and one-half it the back. The passageway is at the rear and is mak sixteen inches, thus allowing the building to 3e made low without compelling the attendant to stoop. The brooders are set along this passageway in such a manner as to bring their floors on a level with the floor of the house. Lright and ventilation are both supplied from the rear as well as from the front wall. One who has raised thou- Isands of broilers successfully gives his method of feeding as i^'g. 2. ifoUows : " I give no feed for thirty-six hours, and don't allow them to go more than a foot from the brooder. " For the first two weeks I feed them cake made as follows: two quarts coarse corn meal, one quart bran, one quart middlings, one teacup ground meat (be sure that there is no pork or fish about it), one cup fine bone, wet with a scant pint of water. The secret in making this cake is in not getting too much water in it and in baking it thoroughly in a quick oven. Feed three times a day all they will eat up clean in a short time. Overfeeding is a cause of bowel trouble. Give them all the water they want, with the chill taken off. "After they are two weeks old I take one quart of corn and oats sifted, one quart bran, one pint each of middlings and coarse corn meal, a cup each of meat and bone, moisten with hot water and let it stand a short time. I add some of this to the cake gradiially. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Biggle, Jacob. [from old catalog]. Philadelphia, Wilmer Atkinson co.
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License: Licensed
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectpoultry, bookyear1895
