The whole Brooder House is heated by hot water coils, extending along the entire length of the north wall of the building. These are of two inch pipe, and in the sixteen feet part of the building there are six, while in the twenty-two foot extension there are eight pipes.
As stated, the Brooder House is built over the Incubator and Sprouted Oats Cellars. The Sprouted Oats Cellar is entirely of concrete, and the floor slopes to one point, where drains carry off the water, allowing the frames to slowly drain themselves, and preventing the oats from rotting from an over supply of moisture.
Access is given to the Incubator Cellar by a vestibule in which are located broad stairways, enabling one to go from the Cellar to the Brooder House without going outdoors.
The heater room occupies the first 30 feet of this Cellar, and is divided from the incubator room proper by an eight inch concrete wall. In this heater room is the large hot water boiler which heats the Brooder House, above. There are also two automatic heaters, controlling the trunk line pipes for the heating of the air passing up under the hovers in the Brooder House. The incubator heaters also stand in this room, the pipes passing through the division wall, connecting with the incubators on the other side.
The floor is smooth surface concrete, there being a gentle slope in the heater room all to one corner, where a drain carries off the water used in flushing the floor. This same arrangement exists also in the Incubator Cellar proper, allowing the hose to be used in flooding the floor twice a day to give the proper amount of moisture for incubation.
The concrete blocks used in the construction of this Cellar are what is known as rock faced, and the face is on the inside, pointed up in black. The floor joists overhead are dressed lumber, and are painted in the following manner: the priming coat is almost pure oil with just enough lead to give it a whitish tinge; the next coat is dead white, flat finish, and the third is white enamel of the best stock obtainable. The incubators are finished in the same way, allowing the whole Cellar to be literally scrubbed with a brush.
This Cellar has no duplicate, anywhere.
Building No. 2, Work Shop, etc.
The Work Shop proper is twenty by thirty feet, on a concrete foundation, with a cement floor. The height from the floor to the rafters is ten feet in the clear. In this room stands a ten horse power Gasolene Engine, and a large Mixer, the second Mixer designed by The Corning Egg Farm, which produces a mix in less time, and with less power, than any other machine to-day on the market. With the necessary meals and green cut bone, in seven minutes the juices from the bone are so uniformly distributed throughout the entire mass that it is almost impossible to believe that no water has been added. The weight of a mix will average about five hundred pounds. In experiments with beef scrap in The Corning Egg Farm Mash, in ten minutes’ time the meals are completely coated with oils which come from good beef scrap when properly mixed. This Mixer is now being made by Wilson Bros., Easton, Pa., in different sizes, from hand to horse power, to meet the needs of large and small plants.
The Bone Cutter is also made by Wilson Bros., and, in our opinion, is the best Bone Cutter on the market, and we have tried all the different designs. Wilson Bros. manufacture these cutters in all sizes, from hand power up to the large one which they first built for The Corning Egg Farm, and we have graduated in size, during the past years from a hand power to the Large Cutter now in use.