l8 METHODS OF POULTRY MANAGEMENT. 



The funnel may best be left removable so that when the crema- 

 tory is not in use it can be taken off and stored inside the 

 wooden box (which then sets over the galvanized iron portion 

 to protect it from the weather. 



It is important in locating a crematory of this kind to plan 

 matters so that there will be good drainage from around it. 

 In particular pains should be taken to insure that water does 

 not run into the firebox and freeze during the winter. 



In operation the apparatus works as follows: Dead birds 

 are thrown into the incinerating chamber through the opening 

 in the top and the lid closed while a wood fire is burning in the 

 fire box below. The aim should be to use dry wood and get a 

 quick and very hot fire. This first roasts the material and then 

 chars it, and finally reduces it to fine ashes. 



VII. ISOLATION OF SICKNESS. 



Whether one expects to treat the bird or to kill it, every indi- 

 vidual that shows signs of sickness should be removed from the 

 general flock. When the bird has been isolated a decision as to 

 what will be done about the case can be reached at leisure, and 

 in the meantime the flock is not subjected to the danger of in- 

 fection. This is an important matter with young chickens as 

 well as with adult stock. 



The general subject of the diagnosis, etiology and treatment 

 of poultry diseases is not discussed in the present work. Those 

 desiring information regarding these matters should consult the 

 book on this subject prepared by the present writer and his 

 associates.* 



THE) ESSENTIALS OF POULTRY HYGIENE. 



To summarize this discussion of poultry hygiene and sanita- 

 tion it may be said that the essentials in the hygienic and sani- 

 tary management of poultry are 



1. CLEAN HOUSES. 



2. CLEAN AIR. 



Pearl, Surface, and Curtis. The Diseases of Poultry. New York, 

 (published by the Macmillan Co.) 1915. 



