WATERING DISHES 



155 



number of birds that are to feed from it. A hopper holding five 

 bushels is much more efficient and more practical than one hold- 

 ing one-half bushel. Tongue-and-groove lumber without beads is 

 a suitable material for the construction of a hopper. 



Watering Dishes. — One of the primary requisites in the 

 economic management of all classes of poultry is a constant 

 supply of fresh, clean, cool water. Hence the selection of a suit- 

 able receptacle in which to supply water is important. There 

 are a great many different types and styles available, both home 

 made and commercial. 



(1) Drinking water should be kept clean and free from dust 

 and litter; therefore, a covered drinking vessel is better. (2) The 

 vessel should also be of a type 

 quickly filled or emptied, and be 

 easily and quickly cleaned. (3) It 

 should be so constructed as to pre- 

 vent the birds from roosting on it 

 and polluting the water with their 

 droppings. (4) It should be of 

 relatively large capacity, for a 

 larger volume of water remains 

 cool longer in the summer and 

 does not freeze so quickly in the 

 winter as in the case of an ex- 

 tremely small volume. 



Location of Fountain. — If pos- 

 sible the drinking fountain should 

 be raised above the floor. A good 

 place is a small shelf or platform 

 raised a foot or more above the 

 floor, considerably larger than the fountain, so that the birds will 

 have room enough to stand on the platform when drinking. In 

 the summer it should be located, if possible, where no sun will 

 shine directly upon it and warm it up quickly. In the winter it is 

 better to have the fountain in as sunny a place as possible. 



Types of Drinking Receptacles. — Many types of dishes and 

 receptacles are in common use for watering poultry. The open 

 pail set in the corner of the pen is the most conamon yet the most 

 undesirable type. It is rather high for the birds and, being open, 

 gathers dirt and litter. Shallow metal pans are frequently used, 

 but are subject to the same disadvantages as all types of uncovered 



Fig. 103. — A practical drinking foun- 

 tain. A ten-quart galvanized fire pail 

 inverted in a milk pan with three-inch rim. 



