232 COMMERCIAL POULTRY RAISING 



drained off, but each day the oats must be sprinkled and kept 

 as moist as possible without having the oats actually immersed 

 in water. 



A good plan is to cover the oats with pieces of burlap, some- 

 thing to act as a blanket and conserve the moisture. For the 

 first couple of days, or until there is danger of breaking the roots 

 and sprouts, the oats are stirred about on the trays. In about a 

 week they are ready for feeding; the sprouts will be two or three 

 inches long, and the roots will be so closely interwoven that the 

 whole tray of oats can be picked up in a mass or cake. 



Mould. — The one difficulty in sprouting oats is mould. To 

 prevent it the oats should be treated with a solution of formalin. 

 In the pail of water in which the oats are first soaked, add about 

 ten drops of formalin. All trays and other fixtures should be 

 sprayed with a solution of formalin at regular intervals. 



There are numerous types of oat-sprouting cabinets on the 

 market, heated by kerosene lamps, which are convenient of 

 operation. Similar appliances are easily contrived by anyone 

 who is mechanically inclined. 



Mineral Matter. — ^As will be noted from the analyses of dif- 

 ferent grains and feeds, practically all foodstuffs contain a cer- 

 tain percentage of mineral substances or ash. Mineral matter 

 may be said to determine the efficiency of a ration, in that it 

 increases the digestibility of all the other nutrients, especially 

 protein. Besides, it is required for the upbuilding of bone and 

 in the formation of egg shells, not to mention many other uses 

 throughout the body. 



Mineral matter should be supplied in two forms: that which 

 is quickly available as such; and in a hard form, not so easily 

 assimilable, but for use in the gizzard for the purpose of crushing 

 and grinding the other feeds. A diet consisting of a well-bal- 

 anced mash, scratch feed and an abundance of green food will 

 supply the first-named sort of mineral matter, especially if the 

 mash contains either granulated bone, bone meal or meat scrap. 

 The second kind of mineral matter, the hard variety, is supplied 



