The Essentials of Poultry Raising 53 



106. Making the Scrape. The cross piecie or body of the 

 scrape is made of one-inch by four-inch material, cut to a feather 

 edge at the lower part of the blade of the scrape. To the body 

 of the scrape, a handle about thirty inches long is nailed. The 

 scrape part should be eighteen inches long (Fig. 23). 



