General question (maybe should be separate thread, but I'll try here first)...

In a parlor, how are the balls maintained in the machines? Do the operators just fill up the top hoppers after a fever or at the beginning of each day?

Or do they have some mechanical method to auto fill?

Does the hopper hold enough balls for a fever? I didn't think so. So would an operator almost always need to add more balls during a fever?

Beginner questions...