1 68 



POULTRY CULTURE 



their places, the kind and size used being adapted to the work to 

 be done. In the mixing and cooking of feed, also, appliances 

 used in work with other kinds of stock are adapted to work with 

 poultry. There are, however, a number of appliances and tools de- 

 signed especially for the poultryman. Some of these are necessary 

 in all lines of work, some in special lines, and some are useful only 

 in certain conditions. It is not necessary to mention and describe 

 them all. Following is a list of the more important appliances, with 

 brief statements concerning the use of each. These and other 

 appliances are catalogued by general poultry-supply houses, or 

 advertised in poultry and agricultural papers by the manufacturers. 



Fig. 263. Iron jacket and bricked-up 



kettles in cookhouse on farm of 



F. W. C. Almy 



Fig. 264. Feed cooker and mixing 



trough in cookroom at C. H.Wyckoff's 



plant 



Cooking apparatus. The best cooker for poultry feed is a bricked- 

 up set-kettle. The bricks hold the heat much longer than the iron 

 fire box under the ordinary feed cooker. The latter is less expen- 

 sive. Either may be used for scalding poultry or for heating water 

 for any purpose. Something of this kind is necessary on a poultry 

 plant that carries more than a few dozen birds. 



Food mixers. On a large plant where moist mashes are fed 

 (as on duck plants and goose-fattening farms) mixing by hand 

 becomes heavy work. Bakers' dough mixers have been satisfac- 

 torily used by some duck growers. One large duck farm uses a con- 

 crete mixer. Ordinarily a revolving barrel or box turned by hand 

 will answer for mixing dry mill stuffs, and wet ground grains may 

 be mixed with a shovel in kettles or in troughs. Grains to be fed 

 in hoppers may be mixed in revolving mixers. For feeding by hand, 



