64 METHODS OF POULTRY MANAGEMENT. 



labor. As the oats grow the flats are moved to different posi- 

 tions in the closet. The taller the green material gets the nearer 

 the flats are moved towards the floor, because the growing grain, 

 then needs less heat. This procedure leaves the desirable places- 

 in the closet for the grain just beginning to sprout where high 

 temperature is needed. 



The oats are fed when they are from 4 to 6 inches in height. 

 They are fed at the rate of a piece of the matted oats and 

 attached green stalks about 6 to 8 inches square for each lOO- 

 birds per day. In feeding, this 6 to 8-inch square piece is broken 

 into smaller pieces and scattered over the pen, so to ensure tliat 

 all the birds shall have an opportunity to get some. Fed at the 

 rate indicated, this material has never caused any bowel trouble 

 among the birds. 



It should be clearly understood that the purpose for which 

 green sprouted oats are fed is their tonic and stimulative influ- 

 ence on the digestive organs. They are not fed for the food 

 value of the oats themselves. If one wishes merely to feed 

 oats they can be most economicalh^ fed not sprouted. The point 

 of sprouting is to furnish fresh, succulent, green food during 

 the winter months. 



Housing The Hens. 



When work in poultry management was first undertaken at 

 the University of Maine, the hens were kept in small colonies in 

 accord with what was at that time believed to be the best prac- 

 tice. Houses 10 feet square were erected with the idea of ac- 

 commodating about 15 birds each. Although the houses were 

 well warmed they were apt to be damp and lined with white 

 frost in very cold weather, when the windows had to be kept 

 shut to protect the birds from cold at night. Another disad- 

 vantage of this kind of house is its small size. A person can 

 not care for hens in such small pens without getting them into 

 a condition of unrest for fear of being cornered in such a small 

 room. The question of extra labor in caring for hens in these 

 smah colonies scattered over quite a large area is an important 

 factor in a commercial plant. When the Maine Station began 

 experiments in 1897 a warmed house 150 feet long by 16 feet 

 wide was erected. This house was burned the next spring, but 

 was replaced by another of the same kind. This warmed 



