A3B—Lancaster Fanning, Saturday, December 13,1980
Ventilation system
(Continued from Page A 37)
first Martm-Air unit in June. percent. But nobody believes
He had this to say about the me when I tell them that.”
system: What happens with the
“Anyone whose ever Martin-Air unit is, through a
raised veal knows that technical process, incoming
feeding calves brings air is allowed to flow into the
problems. You have to system at a determined rate,
contend with many variables The cold air is mixed with
such as air calves are
susceptible to pasturella
pneumonia; and feed ef
ficiency when you’re
paying $llOO a ton for feed,
you can’t afford to lose any
calves.”
Horst said he researched
the Martm-Air system after
having tried several others,
and he said it “made sense”.
He added he’s seen a marked
improvement in his calves
and he likes the truly
automatic system.
Horst explained that with
the Martin-Air system he
cleans the manure out of his
veal barns every day. He
noted that gases have not
been a problem since the
unit’s installation, however
the cleaner air does pick up
some odor.
With the Martin-Air
ventilation system, Horst
said he can keep his barn at
60 to 65 degrees Farenheit
and only supplies some heat
when the calves are first put
in
“Since the ventilation
system was put in. I’ve had
no problems with scours and
have not had to give in
jections for pneumonia,” he
said.
Just what’s so unique
about the Martin-Air
system?
According to Martin, his
system utilizes the heat from
the animals to maintain the
barn’s temperature.
“This system reduces the
fuel needed to warm a
building by 55 to 85 percent
and actually up to 100
Farm Show director
(Continued from Page Al)
“It came down to the fact
that I was made a better
offer and I happen to like the
city of Washington. The
change in location is no
detriment
“But it was not an easy
decision. I had to weigh out
whether I wanted to try a
new challenge or stay here
at the Farm Show. I made a
quick decision so that both
parties involved could carry
on,” Coffman said
WATCH FOR
OUR ANNUAL
SALE AND
OPEN HOUSE
IN NEXT
WEEK’S ISSUE
M. M. WEAVER
& SONS, INC.
N. Groff dale Rd.
Leola, PA
the warmed air being
exhausted. Depending on the
temperature inside the barn
and the need to conserve
heat, the warmed air is
recirculated.
“We can hold a barn’s
temperature within one
degree throughout its length
if there is sufficient in
sulation and enough
animals,” Martin claimed
He explained with Martin-
Air the temperature in the
bams of poultry buildings is
kept at 95 degrees and then
gradually dropped to about
70 degrees for the best gams
in broilers. The company’s
recommendations for hogs is
73 to 74 degrees in the
farrowing rooms and 70 to 74
degrees in the nurseries.
“The biggest problem you
have down here in the U.S.is
you keep your bams too
warm,” the Canadian said
When Martin sizes a
building for one of his units,
he said he measures the heat
loss coming through the
walls and recommends
insulation to be installed to
meet the animals’ tem
perature needs. Then, based
on their summer cubic feet
per minute of air needs, the
size system is recom
mended.
Martin pointed out his
system keeps the moisture
level and temperature in the
bam at an optimum level
with a special damper. Any
change within 0.1 degree
inside the building will
trigger it to adjust within 30
seconds.
“There are only two times
a director could leave the
Farm Show Commission
efficiently m the dead of
the summer when the
schedule is nil Or now, when
virtually all planning for
Farm Show has been
completed,” he explained.
“By my leaving now, I’m
giving the Secretary a
chance to give the newly
appointed director Farm
Show exposure without all
the problems of planning.”
“Actually, I can set it to
adjust in 0.1 seconds. But we
had some experiences with
smart-alec pigs who’d go up
to the unit and breath on it.
That was enough to trigger
the damper,” Martin
chuckled.
Lewis Martin, a hog
farmer near Cocalico, ad
mitted he was skeptical of
the Martin-Air claims when
he first learned about the
unit.
“It was a completely new
system to me. I had already
had my new building framed
out for a conventional
negative system when Carl
Martin ( the Martin-Air
Pennsylvania dealer) talked
to me. I was apprehensive,
but now the claims are
getting easier to believe,”
Martin said.
Martin told the group he
kept his farrowing building
at 73 to 74 degrees last month
without using any heat. He
said he uses 125 watt heat
lamps on the baby pigs for
about five days, and
preheats the nurseries to
take the chill out of the
rooms for the first few days.
“The most outstanding
feature about the system is
the simplicity of installation
and maintenance. And the
air distribution eliminates
any odor problem the air
is fresh and the moisture is
dried off the floors.”
Glenn Burkholder, of
Schoeneck, said since he
installed the Martin-Air
system, he’s doubled his
capacity in his hog
operation.
“With my previous ven
tilation system, I could only
wife
rtf''
''‘aO'
'' e V'®® t °° e
*& —►
*v<v* e |\/
FROM A DOUBLE 3 TO A DOUBLE 12
HERRINGBONE PARLOR
- i -
Let Us Show You What Better Milking Means...
milking means more Profit which is yours
• PUNNING LAYOUTS • SALES • INSTALLATION • SERVICE
SHENK'S FARM SERVICE
501 E. WOODS DRIVE. LITITZ, PA 17543
★ OUR SERVICE TRUCKS ARE RADIO DISPATCHED
keep about 250 hogs before I
had problems. With Martin-
Air the odor dropped, and
now I keep between 450 and
500 head in the farrowing
barn and nursery.
“With the dry floors, I
don’t have problems with
hurt legs And my bam
temperature stays between
75 and 76 degrees without
heat,” Burkholder said.
At the Marlin High farm
near Lebanon, the touring
farmers saw the ventilation
system used in a dairy
operation. Stan Martin
demonstrated a smoke test
to show the group how the
unit can distribute air
throughout the bam without
creating cold drafts.
At the completion of the
tour, Stan Martin, inventor
of the ventilation system,
told the group about another
of his inventions. In a
farrowing-fimshing complex
in Canada, he has installed a
manure separator that
separates the solids from the
liquid. He explained the
solids from the nurseries are
fed back to the gestatmg
sows.
“The way I figure it you
can either needle your pigs
or you can build immunity.
In studies, it’s been found
sows will eat the recycled
solids before they’ll eat
regular feed,” he said.
This system, he pointed
out, is still in the ex
perimental stages.
Stan Martin, who admits
to loving his work and in
venting methods to meet the
needs of farmers, pointed
out his company has done
little advertising in the U.S.
From Bou-Matic Technology...
A PARLOR TO FIT
YOUR NEEDS
wo
OF DIMENSIONS 1
JTAUS A t C
3]3J4j3 4 : t o 1
4 I 2i I (34 ’ 3 |
3 |3O I j 3 4 i 0 j
* J 34 0 |3 4 3 *
I 41 « >34 3 t
lOj 4# • j 3 4 l 3 *
PH: 717-626-1151
York
• •
joins
DOVER Steven A.
Eisenhart of Dover has
recently been granted a
Junior Membership in the
Brown Swiss Cattle
Breeders’ Association of
America.
According to National
Secretary Evans Wnght of
Beloit, Wisconsin, junior
memberships give boys and
girls who have had their
ninth birthday before
January 1 of the current
calendar year, and who have
not had their 19th birthday
before this base date, the
privilege of registering
offspring from Brown Swiss
females, owned by them
individually at national
membership rates.
A 4-H or FFA member who
starts with two registered
Brown Swiss heifers today
can own a registered herd
worth thousands of dollars
and be well on the road to
success and independence in
a few years. An investment
And yet, his work crews are
hustling to keep up with the
demand.
The farmers from Lan
caster and Lebanon counties
are four out of close to 80 new
owners of Martin-Air
systems that have been
installed this year in
southeast Pennsylvania.
As Stan Martin concluded,
“The proof of the pudding is
in the eating. SM
//,
- c -
V
County
Brown Swiss
AUTOMATED POLYGON SYSTEM
4x4 - 5x5 - 6x6
TRICON MILKING PARLOR
4x4x4 - 4x4x3 - 6x5x4 - 6x6x4
1 '♦
I I *
After Business Hours Phone;
♦ Mervin Nissley - 717-872-4565 ♦
junior
of this nature can mean
college education, self
sufficiency and the foun
dation of a successful dairy
enterprise.
The National Secretary
reports that Brown Swiss
registrations have increased
approximately 14 percent
during the past year He
states that the reason for this
growth is the fact that Brown
Swiss have a wide range of
adaptation and produce a
large volume of an ideal
market milk high in protein.
He adds that registered
Brown Swiss offer an ad
vantageous challenge to a
dairyman’s abilities and
provide a greater return on
his investment in time, labor
and money.
Steven is the son of Mr. &
Mrs. Keith Eisenhart, 4290
Davidsburg Rd., Dover and
a member of the Central
Dairy Club & Thomasville 4-
H Community Club.