. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 304 COMMERCIAL POULTRY RAISING visable to attempt a brood greater than, say, 300 chicks. Then, as skill is developed, the flocks can be enlarged. Not that brooder stoves will fail to perform the functions required of them, but the operator must become familiar with ways of feed- ing large flocks of chicks running together, so that they can be induced to exercise sufficiently, and not get into bad habits, such as t
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 304 COMMERCIAL POULTRY RAISING visable to attempt a brood greater than, say, 300 chicks. Then, as skill is developed, the flocks can be enlarged. Not that brooder stoves will fail to perform the functions required of them, but the operator must become familiar with ways of feed- ing large flocks of chicks running together, so that they can be induced to exercise sufficiently, and not get into bad habits, such as toe-pecking and feather-pulling. Gradations of Heat.—In many of the earlier brooding ap- pliances there were, generally speaking, two distinct tempera- tures and no gradations of heat; the interior temperature of the hover, so frequently stuffy and hot, and the outside air, which. (Courtesy Prairie State Incubator Co.) Fig. 198.—Outdoor colony brooder—a complete outfit. was very apt to be too cold. Either of these the chick had to accept, and both were weakening—to be chilled or partly suf- focated. The brooder stove is a high-power furnace capable of radiating a great deal of heat, which, by means of a wide-spread sheet-iron deflector, is distributed downward over the backs of the chicks, where it is most needed. See Fig. 199. When taken from the incubator direct to the brooder, the chicks instinctively learn to form a circle around the stove. In the majority of times they will gauge their distance from the base of the stove entirely by the intensity of the heat most comfortable to them. See 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 Roberts, Howard Armstrong, 1885-. Philadelphia, D. McKay
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
