South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-01-14

ing height OF seven feet. Eight feet
Is better Most machines are of the
two sided type-with compartments
on both sides. Passageways at
least three feet wide should be al
lowed for the handling of egg trays.
Two mammoth machines may be set
up side by side in a cellar 20 feet
wide, with plenty of room for con-
venient operation. A 1.2O0-egg
machine requires cellar length of
IS feet, and each additional section
Of about 500 eggs requires four
extra feet.
Construction i'm Detail.
In order TO save on the labor Of
excavating, we recommend making
the finished floor level about three
feet below the natural grade. and
using what earth is removed from
the hole TO throw up an embank-
ment around the cellar. This will
secure the desired depth below
ground at the least expense. The
walls should be built Of stone, brick
or concrete. and the floor should be
made Of cement, also the entrance
steps and areaway. In the ac-
companying diagram we present a
design for a cellar of concrete, 40
feet long and IA feet wide, outside
measurements. with a ceiling height
OF - feet IN the clear The struc-
ture is made of concrete. because
81 oil nj ral
farm use. and may be erected by the
poultryman himself with the assist
ance OF ordinary farm labor. Any
one who can handle a Ratchet and
saw and build a wooden form. can
execute a satisfactory concrete job,
whereas a certain amount of skill
is required to lay up stone or brick
masonry.
The work Of keeping the floor
waterproof should be taken up in
connection with the excavation. En-
cavate 20 a depth of nine inches be
low the finished floor level. and fiji
il with six inches or broken stone,
cinders broken tile brickbats or any
other hard, porous material that will
obtain perfect drainage. Never use
ashes. lamp this foundation mate
rial 10 solid bed, and II is then
ready for the concrete floor slab.
which should be about three inches
thick. The floor should be pitched
10 drain, for cleaning purposes. And
if the cellar is located in particu-
larry wet ground. a line OF agricul-
tural tile may be laid through the
foundation material and led away
from the building TO lower ground
or 20 a dry we'll. We would use a
finishing coat OF cement on the floor,
or else trowel the concrete to a
smooth surface.
The walls should be about eight
inches thick. as shown. For the
concrete throughout we would use
the following proportion: One part
cement, IL parts sand, and five
parts crushed stone pebbles. Gin
ders or Stag. The sand should be
clean, sharp and coarse, and the
large aggregate must be free of
loan. clay or organic matter. We
would use a cement that is guaran-
teed 10 meet the United States gov
eminent standard. See that II is
fresh and in no way affected by
moisture. Needless TO say, ii must
be stored In a dry place, as even
dampneSs vii cause cement 10 set,
and II is then worthless.
Measure the ingredients for con-
crete: don't guess at them; and mix
them thoroughly. The secret of
good concrete is 10 have the ingred-
tents so thoroughly mixed that no
two grains OF sand or pieces Of stone
lie together without an intervening
coating or film OF cement. 10 in
sure perfect adhesion.
Forms for concrete. while they are
simply falsework and afterward re-
moved. should be securely built OF
fairly good material They should
be strong enough TO hold the weight
Of the concrete without bullying out
OF shape. Plan them so there will
be no difficult measurements TO un-
derstand. and aim TO use them over
and over again as much as posi- bic
which greatly reduces their cost
They should be adequately braced
in sections best adapted TO the work
and In sizes that are convenient tC
| handle
To estimate the quantities OF in
| gradients required for a concrete
/ job. which will also give you ar
idea Of the cost. first figure the
| cubical Contents-get the actual vol
, ume or capacity OF the forms ir
/ cubic feet Let this product rep
resent the quantity OF crnHhad