54 POULTRY LABORATORY GUIDE 



case one lamp being sufficient to supply the nec- 

 essary heat. Remove or open the top of the 

 hover and examine the method of heating. Fol- 

 low the course of the warm air from the lamp 

 through the heat tubes. Note the varying 

 amount of radiating area. Some heating ar- 

 rangements will be seen to be very complex, 

 others very simple. 



Hovers will be seen of various shapes, some 

 square, others round, and in some the heat is 

 radiated from above and in others from the side. 

 Which do you consider best and why ? Do you 

 ever find the heat coming from below ? If not, 

 why? 



Note the way that the hover is ventilated. 

 Is it sufficient, in your estimation ? Also notice 

 the ease with which the various hovers can be 

 properly cleaned and ventilated, as well as the 

 ease with which the attendant can observe the 

 chicks when they go under the hover. Is the 

 hover movable or stationary ? Which is best ? 

 Does the method of heating the hover give it a 

 uniform temperature throughout? Notice the 

 method of taking the temperature by inserting a 

 thermometer through the top of the hover. In 

 some hovers there will be found a thermostat 

 for automatically regulating the temperature; 

 with others it is necessary to raise and lower the 



