FEEDING FOR EGGS, 281 
and fastening the board to blocks which raise it from 
one to two inches from the floor (see Fig. 110). ‘The 
trough may be from one to three feet long. It is within 
easy reach of the chickens, and so narrow that they can- 
not stand upon the edges. Food placed in such feeding 
troughs can be kept clean until wholly consumed. 
Drinking vessels protect in the same way. We con- 
sider galvanized iron dishes the best. You can get 
them made, of any size or shape. They are not to be 
broken, will not rust, and can be cleansed with hot 
water, and will last for years. They should be kept in 
a shady, dry place, 
rinsed out every 
‘day, and scalded out 
every week. A com- 
mon water pail can 
also be utilized. 
Saw out two staves 
even with the tup 
hoop on _ opposite 
sides of the pail, 
leaving a stave be- 
tween those cut out; —~ 
cut a notch one FIG. 111. DRINKING FOUNTAIN. 
inch deep and one or two inches wide on opposite staves. 
Make a cover and nail on a cleat long enough to project 
by at each end about one inch; then fasten another cleat 
to the first, just long enough to fit into the top of the 
pail, and fasten a strap to the other side of the cover 
for a handle. When the cover is on and the cleats are 
in place, the hens cannot knock it off. 
The drinking dish should, in any case, be arranged to 
promote cleanliness. A good plan is to raise it and en- 
close it in a frame of laths. Take a long, narrow dish, 
something like a tin bread tray, on a low shelf a few 
‘ inches from the floor, and hinge the cover to one side of 
