Poultry culture sanitation and hygiene . Fig. 60.—The half monitor is a good building from a hygienic air enters the open front at a and passes backward to the roosts at d,and the ^-itiated air being lighter rises and passes out at e, and some cur-rents, taking the course indicated by /, pass out the upper part of the openfront at a. the inside air smelling as fresh as that outside, the amount oforganic matter is at its lowest point, and such air is given onanalyses per thousand or per cent, carbonic acid; that is. 170 POULTRY CULTURE per thousand added to the already 0.
Poultry culture sanitation and hygiene . Fig. 60.—The half monitor is a good building from a hygienic air enters the open front at a and passes backward to the roosts at d,and the ^-itiated air being lighter rises and passes out at e, and some cur-rents, taking the course indicated by /, pass out the upper part of the openfront at a. the inside air smelling as fresh as that outside, the amount oforganic matter is at its lowest point, and such air is given onanalyses per thousand or per cent, carbonic acid; that is. 170 POULTRY CULTURE per thousand added to the already normally existingin the air. It has been determined that the greatest amountof carbonic acid that can exist in the air without impairingthe freshness is per thousand. If the air smells ratherclose of respiratory impurities it is per thousand. If theair is close then the impurities are recorded as per very close, that is, offensive, the carbonic acid present 4s. Fig. 61.—A small open front colony house. Plenty of fresh air is essentialin successful poultry culture. recorded as per thousand. The smell cannot differentiatebeyond this degree. A poultry house should be ventilated so that it will not havemore than per thousand. One difficulty in carrying outthis test is the odor of ammonia and other products originatingfrom the droppings. Fresh air may be supplied in two ways—namely: 1. The process of diffusion. HYGIENE AND SANITATION 171 2. The action of the winds. In the process of diffusion the various gases present in thebuilding mix. This process is slow. It rnay mix by diffusionthrough more or less porous walls or by cracks. The latter isextremely dangerous should the draft be directed over theroosts and strike the roosting birds. Winds are a great natural power of ventilation. The windsets the masses of air in motion, and is a means of flushing andrenewing the air in the buildings. Wind blowing 3 miles an
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1921
