82 THE CORNING EGG FARM BOOK 



Sprouted Oats Best 



At The Corning Egg Farm we are strong believers 

 in Sprouted Oats as a green food, and we now main- 

 tain a cement Cellar, with good drainage, which is 

 used for nothing else. The method of sprouting oats 

 is really very simple, and does not require the arduous 

 labor which one would imagine from numerous arti- 

 cles written on the subject. 



How They Are Grown on the Farm 



We have frames three by six feet in size, built of 

 ordinary boards, but not matched material. The 

 sides are about four inches high. These frames are 

 laid on the floor of the Cellar, and each frame is filled 

 with forty-eight quarts of oats spread evenly over the 

 bottom. We have a large sprinkler attached to the 

 hose, and the oats are thoroughly wet as they lie in 

 the trays, and this wetting is repeated every morning. 

 In a temperature from fifty to sixty degrees we find 

 that the oats have started to sprout about the third 

 day, and from this on the growth is very fast. Parts 

 of the oats in the frame will swell two or three inches 

 in places, above the surrounding mass of oats, and we 

 make it a practice to place the sprinkler directly on 

 top of this swelling, and it is found by so doing that 

 the frame in a short time will present a very even 

 growth. 



If the Sprouted Oats are fed when the green tops 



