The Essentials of Poultry Raising 



49 



2 boards, 1 inch by 12 inches, 14 feet long. 



2 boards, 1 inch by 8 inches, 16 feet long. 



1 board, 1 inch by 4 inches, 16 feet long. 



1 board, 1 inch by 6 inches, 4 feet long (for ends). 



1 pair strap hinges, 8 inches long (for top lid). 



1 pair butt hinges, 2 inches wide (for lid at feed opening). 



6 54-inch rods, 6 inches long (for divisions of feed opening). 



102. Notes on Construction of the Indoor Mash Hopper, The 

 ■ ends are made of one twelve and one six-inch board. The six- 

 inch board is placed at the back so that the joint does not come 

 too near the front. The back of the hopper is thirty-two inches 



Fig. 20. A. — A grain storage bin four feet long. The front eighteen 

 inches high. The end twelve inches wide, cut to an angle for the top. 

 The top lid open, showing the middle partition and the two compartments. 

 B. — The dry mash hopper with lids open. (1) The strip preventing wast- 

 ing of mash, just above which can be seen the iron rods. 



high. It is made of two twelve and one eight-inch boards. The 

 bottom is twenty inches wide and is likewise constructed of one 

 twelve-inch and one eight-inch board. The eight-inch board is 

 placed at the back so that the angle board covers the joint at 

 the bottom. An eight-inch board is placed in the angle at the 

 back and bottom so that the mash will readily feed down. The 

 front board, which is placed at an angle, extends to within four 

 inches of the bottom or floor. This prevents the too rapid feed- 

 ing of the mash. A two-inch strip is placed on the front of the 



