POULTRY 



223 



for a box of this kind is before a south window where the sun 

 can shine directly into it. Dry fine sandy loam or road dust 

 or sifted coal ashes make splencUd dusting material. 



Food Hopper. — Food hoppers should be constructed to pre- 

 vent fowls wasting the contents as much as possible. They 

 should be made with rather wide deep-slatted troughs and sus- 

 pended on a platform a foot or so above the floor. If the hop- 

 pers are made with sloping top to prevent chickens roosting 

 on them the task of keeping them clean will be materially 

 lessened. 



Drinking Vessels. — Drinking vessels should be of a style 



Fig. 56.— White Plymouth Rocks. 



easy to clean and keep in a sanitary condition. One of the 

 best types in use and a cheap one is a galvanized or enameled 

 kitchen pan 4 inches deep and wide enough for the purpose 

 required. The drinking vessel should be protected from dust 

 and htter by a slatted cover and also should be raised above the 

 floor similar to the food hoppers. 



The Size of Poultry House. — The working unit for esti- 

 mating the size of a poultry house is the number of square 

 feet of floor space required for each fowl. A safe rule to fol- 

 low when figuring the capacity of a house is to allow from 5 to 

 8 square feet of floor space for small flocks of 25 fowls or less 

 and from 4 to 5 square feet of floor space for fowls for larger 

 flocks. 



