The times. (Owosso, Mich.) 1882-1897, 1896-02-28
Chicks Dying in the She'll


In our Judgment, three principal
things lead to chicks dying in the shell,
namely-eggs not uniformly fresh, eggs
that are not well fertilized, and lack
of sufficient heat.
At all times, and under all circum-
stances, the eggs used should be as
fresh as it is possible to have them.
Very early In the season eggs have to
be saved for several days in order to
get enough to fill an incubator, but
fortunately during this cooler period
of the year, they can be kept in safety
for two or three weeks, and perhaps
longer, providing they are turned often
enough to keep the yolk Of the egg
from settling against the lower side of
the shell and adhering thereto. AS the
season advances and warm weather
comes on, eggs can not safely be kept
that long. 1t is theoretically and prac-
tieally true that the germ in an egg,
as soon as the egg is laid, begins to
lose its vitality. At given time this
vitality becomes so far diminished that,
although the chick may start to form In
the egg when placed in temperature
of 103 degrees, the embryo will die be-
fore the chick is fully formed. AS the
egg grows. still older the vitality of
the germ will so far diminish that it
will not start to form at all, the egg
becoming stale and the process Of decay
setting in. An incubator, therefore, can
be run correctly in every particular and
the result be very poor hatch, with
many chicks dead in the shell, simply
because Of weakened germs and stale
eggs, on account Of the age Of the eggs
used.
1t is well known that weakly breed
Ing stock on either the male or female
side, or both, or breeding stock that is
over fed or too fat, will produce i'm
perfect fertilized eggs, the germs being
weak. When eggs from such stock are
used, the results will also be chicks
dead in the shell at all stages of devel-
opment. 1t is the same with the human
FAMILY. We find in every neighborhood
consumptfve children born to some
parents, while other parents are blessed
with strong, robust, vigorous offspring.
lnese Facts are pretty well understood
Ia regard to the human family, but few
incubator operators take them into con-
slderation or attach much Importance
to them In their efforts to hatch large
numbers Of chickens artificially and in
tnls way enlarge their profits in rails
ing poultry. In this matter, as in all
others, 1t Is the reasoning, thinking
person who solves the problem first and
achieves success.
The third cause which results in
CHICKS dying In the shell at different
stages OF development is the one first
named In this article, a lack Of suffi-
Client heat to carry on, at normal rate,
the process Of chick development. BY
natures process 1t requires a given
amount OF heat, given length of time
TO build up the chick in the egg. In
artificial incubation this amount of
heat and this period of time should be
initiated as closely as possible.
Another matter that should be men
toned In this connection is that Of ven-
tilation. Some claim, among them
Fanny Field, that the chick In the egg.
before 1t matches, needs no more air
than an unborn kitten does. This
theory has been easily refuted by seal
Ing up incubators Theoretically tight,
and by vanishing eggs that were
placed under hens. In no case where
the air was shut out from the chick in
the egg, did the chick succeed In COM
ing into the world alive. The egg itself
| refutes this mo air" theory, for in the
large end of every egg is good sized
air space. 1t was no doubt placed there
for the use OF the chick after 1t reaches
a period where 1t begins to breathe.
The moment chick breaks the shell
and before 1t comes out, We find II
breathing vigorously. 1t is known that
the shell Of an egg is very porous, thus
allowing fresh air to pass into the air
space quite freely.-Reliable Poultry
Journal.