102 



POULTRY HOUSES AND FIXTURES 



the rodents cannot carry it out. A convenient 

 size for the box is about 12x12 inches and 6 

 inches high. However, the dimensions are of 

 no special importance. The top of the box 

 should be removable, but must be fastened 

 securely in place with hinges, hooks, or other- 

 wise, so that it cannot be accidentally dis- 

 placed. Provide a number of 1^-inch holes 

 along the lower edge as shown. The small 

 tin box, indicated by dotted lines, which is to 

 contain the poisoned food, is to be nailed se- 

 curely in the center of the bottom. 



The trap is regularly baited with a. mix- 

 ture of one-third sugar of lead and two-thirds 

 corn meal. It has proved quite successful in 

 the extermination of these pests. No poultry 

 keeper whose premises are infested with rats 

 can afford to let up in the warfare against 

 them. Provide as many of these safety poi- 

 soning devices as necessary and keep them 

 baited at all times. 



OAT SPROUTING EQUIPMENT 



Sprouted Oats Are Unequalled As Green Feed for Fowls. 



Convenient Plans for Making Oat Sprouters, 



With or Without Heat. 



Sprouted oats form one of the best sources of green 

 food and almost every poultry plant these day's needs 

 some arrangement for producing them. Where large quan- 

 tities of oats are to be sprouted it is better to have a sep- 

 arate room for the purpose so that temperature and other 

 conditions may be exactly controlled. 



HOME-MADE OATS SPROUTER WITH LAMP 

 COMPARTMENT 



FIG. 216 SAFETY RAT POISONING DEVICE 



To succeed with oat sprouting in winter requires a 

 fairly warm room, and to economize floor space, racks or 

 cabinets with shallow sliding trays should be provided, as 

 illustrated in Figs. 212 and 217. Shallow galvanized iron 

 trays 22x26 inches and one inch deep should be provided. 

 These are kept on racks with about eight inches between 

 each tray, as illustrated herewith. Holes are punched in 

 the bottoms of the pans so that the surplus water used 

 in sprinkling can drain away. Instead of galvanized pans, 

 fine-mesh wire netting can be used for the bottoms of 

 wooden trays, or wooden bottoms may be used. The use 

 of wooden trays, however, is not recommended on account 

 of the difficulty' of keeping them sweet and free from 

 mold. Soaked oats are liable to sour and mold if the trays 

 are moldy, and for that reason galvanized iron trays, 

 which may be thoroughly wa^ v ed and disinfected after 

 each using, are much more satisfactory. 



Soak the oats over night, then put in a coarse sack 

 and drain, after which they are spread in the pans to a 

 depth of one-half to three-fourths of an inch. They should 

 be sprinkled daily with tepid water, and in four to ten 

 days are ready to feed, depending on the temperature of 

 the room. Some light is needed for sprouting oats prop- 

 erly, but not direct sunlight. A fairly well-lighted base- 

 ment or cellar answers nicely. 



Inexperienced persons in sprouting oats spread them 

 out an inch or" an inch and a half deep. Where this is 

 done many of the oats will smother and fail to sprout, 

 and there is also more danger of mold. If spread only 

 one-half inch in depth they will sprout rapidly and be in 

 much better condition. The chief difficulty in sprouting 

 oats is to prevent mold. Moldy food of any kind is unfit 

 for poultry feeding and sprouted oats are no exception to 

 the rule. If oats are spread only one-half inch thick, suf- 

 ficient warmth supplied, and care taken to clean thor- 

 oughly and sun the sprouting pans and buckets used in 

 soaking, there should be no trouble from this source. 



As an additional precaution against mold, a solution 

 made by adding one ounce of formalin to four gallons of 

 water will be found effective. The dry oats should be 

 sprinkled with this solution until wet enough to pack in 

 the hand. They then should be spread out two or three 

 inches deep on the floor or in trays or boxes and covered 

 with cloth or bagging for two hours, after which they may 

 be uncovered and allowed to dry before soaking for 

 sprouting. Buckets and trays should be washed with the 

 formalin each time they are used. 



