1 62 BIGGLE POULTRY BOOK. 



and higher, at once sold thousands of copies of the 

 book. 



The oats are soaked for twelve hours in warm 

 water, after which they are spread out in a layer one- 

 half to one and a half inches deep on a floor, or in a 

 tray or tier of flats with openings or holes in the bot- 

 tom. A quarter-inch mesh wire bottom covered with 

 burlap, so that the water drains freely, is often used. 



HARRIET SAYS IT DOES NOT REQUIRE FANCY EQUIPMENT FOR 



SPROUTING OATS, UNLESS A LARGE FLOCK IS KEPT. POUR 



THE OATS SLOWLY INTO THE^WATER, AND WET IT 



THOROUGHLY. IT WILL SPROUT IN A SOAP BOX 



OR ANY PLACE THAT IS WARM AND MOIST. 



The oats may be stirred and sprinkled daily, or 

 allowed to sprout without stirring until ready for feed- 

 ing. They are usually fed when the sprouts are from 

 one to one and a half inches long, although some poul- 

 trymen prefer to have the sprouts two or three inches 

 long before feeding. Oats need a moist, warm atmos- 

 phere in which to germinate quickly; hence it is neces- 



