Coulee City dispatch. [volume] (Coulee City, Wash.) 19??-19??, 1918-01-10
The Sprouting Process

SFo provide a. continuous success
ion of sprouted oats for 500 hens,
carry out the, following program.
But to soak daily rs to 80, pounds
lof whole dry oats .Inl warm wea-
her use cold Mater and in cold, wea-
her use warm water. covering deep
.snought $50 that as. the oats. swell
he top will always he, wei. When
he oats have soaked "a hrs.dump in
5retty we'll off. This point is essen
.tial to avoid sour: oats. Another es-
sential, especiallyi:in. cold weather
is'to have the: tray .of.sucha size that
the oats and food waste will results.
If not deep :eneught heat will not be
retained. to sprout the OATS, At the
end Is minutes the oats Should be
rred: The object. of fhe stirring
is to prevent any two oats from GRO
wing together and also to thoroughly
ar sthe .yats to. prevent, SQUIRTING and
I hoid litter stirring, unless oats are
Estil1;:: ffloist, SPRINKLE nsing very hot
| wateraff1 cold Weather. { and cold wat
.r in hot weather. With good dra-
mage in the. bottom. of:lthie. tray do
not fear using too much water bit
Train for two minutes to avoid too
much water dripping down upon
lower trays.
In conclusion wish to'call at
tention to some of the difficulties
and mistakes Of the average beginner
who attemps to sproute oats. The
firstis to sour the oats. Sour oats
are extremely dangerous to- feed to
growingchicks or laying hens. The
cause may be using over again wat
I-er. in which one lot of oats has been
soaked,or allowing this water to
drain down upon oats in lower trays
8. ,.act Of dfain:ige in bottom Of
trays SO that oats stands in water
IN the sIrour'r.
Another difficulty for the begin.
er is mold. Here in again lies grave
danger to the flock. Given good
grade Of oats, mold Is caused by in
sufficient circulation of the air
in the sprouter .or poor drainage in
the trays, or failure to thoroughly
stir slow handling of oats in the
sprouter. Where oats are put thor.
ough the sprouter, ready to feed
in a to six days, mold seldom tro-
ubles but where the oats are held 8
or 10 days in the sprouter it is very
apt toappear.
Finally poor sprouting consists /,
in uneven sprouting. | refer to the
case where in one batch of oats,
shoots vary in length from n inch
TO no shoot at all. A little thought
will show how serious this fault ,
if it is remembered that there is
just one stage when the oat has its
maximum value Of an egg-producer.
Let the oats pass this stage and there
is only an indigestible hull and a ,
rather poor green food at cost
or $50 to $50 per ton for the oats
with cost of labor to be added.
OHcVcH Spl OutllIS COllcS thlIOlll llOJ
having the oats fully covered in seek
ing, uneven sprinkling, trays not le-
vel in the sprouter, oats not evenly
distributed over the, trays, and fina-
lily and most often from careless
and insufficient daily stirring. The
|poultrymen who tolerates any waste
OF poultry foods now is war time
Stacker and he deserves to meet
failure to make a profit on his birds
Time Cost'of Sprouting Oats !,
For three years we have operated
an oat spronter SIMILAR to the dne
described above at the College pdlt-
Try Plant. To keep a continuous
supply of oats for. form $50 to 1000
birds requires the time ofone man
not to exceed thirty minutes per
doy. This does not include time
used in heating swatersiin winter
weather. ), Gas ~ snA