Poultry culture sanitation and hygiene . Three grades of heatare thus ensured—first, it is warmest under the hover, coolerbetween the hover and the partition, and cooler in the chickpens. Thus the chick is aUowed to get into the temperaturebest suited to him. The felt on the hover is slitted and thechick can readily go in and out. Having a small unit hover system chicks of different agescan be raised, as each size chicks must be kept by themselves. It is estimated that a 20-hover system house will need afloor space of 14 by 66 feet. 454 POULTRY CXTLTUEE Floor plans are given of the double and
Poultry culture sanitation and hygiene . Three grades of heatare thus ensured—first, it is warmest under the hover, coolerbetween the hover and the partition, and cooler in the chickpens. Thus the chick is aUowed to get into the temperaturebest suited to him. The felt on the hover is slitted and thechick can readily go in and out. Having a small unit hover system chicks of different agescan be raised, as each size chicks must be kept by themselves. It is estimated that a 20-hover system house will need afloor space of 14 by 66 feet. 454 POULTRY CXTLTUEE Floor plans are given of the double and single brooder housesin Fig. 179. A double brooder house is usually 24 feet wide,with a central alley and a brooder system on each side. Adouble house is built to run north and south, so that the chicksin one side get the morning sun and on the other side the after-noon sun. A single brooder house is built east and west, facing thesouth, with an alley on the north side. The roof is built eitheron the shed plan or three-quarter Fig. 1>>1.—A cross-section of an automaticatly lieat-rcgulated colony brooder. Another type of large brooder is the colony house take houses 20 by 20 and place in the center a large hover,with a capacity of sc\eral hundred chicks. Figure 181 showsone of these hovers. As the chicks become too warm theymove away from the stove and project their heads throughbetween the slits in the felt, and finally, if too warm, outsidethe hover, again returning after becoming cooled off. The BROODING 455 first few days small chicks need to be watched closely, as theymay not return when becoming cold, and thus chilled mayresult in bowel trouble and death of considerable stoves are provided with thermoregulators, as illustratedin Fig. 181. In duck raising by the large producers pipes are used over-head, as illustrated in Fig. 182. This is the same principle asused in brooding, a thermoregulator being supplied on thestove.
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1921
