Evening star., 1915-03-14
MANAGING |NCUBATORS
TO GET BEST RESULTS
Location Is One of the First I'M
portant Questions to Ec
Considered. =.
Ventilation, Heat, Humidity, Selec-
ton of Proper Eggs and Con-
slant Care Required.
BY REESE v. HICKS.
. Copyright, 1885,

Copyright, 1885,
III selecting location for the incu-
bator three things are to be con-
sidered-temperature ventilation and
light. The temperature of a room or
cellar in which the incubator is to be
operated should be fairly uniform and
range from SO to 20 degrees The ven-
tilation should provide for an abun-
dance of fresh air. be easily regulated
and free from drafts
The ideal location is n cellar, con-
structed SO as to care for ventilation
and evenness of temperature, but as
only the specially equipped poultry
farms can afford such cellars, the next
best place is basement or cellar un-
der a residence. The cellar should be
fairly dry and well ventilated If the
cellar contains heating furnace, pre-
caution must be used to supply extra
moisture.
The incubator should be placed close
to wall so to avoid being Jared
by passers-by. The most light should
fall on the front, and the lamp, regu-
lator and doors should be handy to
reach.
Only the best of kerosene oil should
be used. never an inferior grade. or it
will make trouble in smoke and SCOT
The wick used should be trimmed
square across so that the flame will be
even and nicely spread. Trim off any
stray threads or broken corners that
make the flame irregular. 1t is best
for beginner to operate the machine
for two or three days before putting
eggs In it He should be sure that he
can maintain the temperature without
more than a degree variation in twen-
ty-four hours.
Select Good Eggs.
In selecting eggs for Matching. they
should be fresh. not over ten days old
They should be of uniform size, shape
and color. All irregular shapes, such
as overlarge or understood. rough or
uneven shell. should be discarded
Eggs should come from strong,
healthy, vigorous stock. Eggs from
fully natured hens. at least year old,
will hatch better than those from pull
lets. Eggs that have been shipped
distance should be allowed to rest
twelve hours before being put into the
incubator
After the eggs have beef placed in
the machine 1t will take some time for
the temperature. possibly twenty -four
hours, to regain the normal degree OF
heat required. The lamp should not be
turned up or an attempt made to rush
up the heat, but it should be allowed to
come up slowly and normally. The de-
gree of heat at which the machine is
to be operated varies from 102 to 103,
according to the make of the machine,
location of thermometer. etc.
AS the animal life develops in the egg
the heat gradually increases. This will
have tendency to increase the tenn
perature in the incubator as the hatch
Ing time approaches, and this must be
counteracted by turning down the
flame or adjusting the regulator
II the temperature goes up to 104 or
los degrees during the last week Of the
hatch II will not be SO injurious as 1t
would be during the earlier stages of
the hatch. If the heat at any time
during the first two weeks of the hatch
goes over los. the incubator doors
should be opened, the trays and eggs
taken out and allowed to cool.
During the first two days the egg
trays should be taken out of the ma
chine. reversed and put back If the
ton should be transposed when return
ing the trays to the machine.
Turning Eggs.
Or. the third day and every day after
that until the eighteenth day the eggs
should be taken out. and turned twice
3 day The quickest and easiest meth
cd of turning eggs is to take few out,
lay them aside, nd then gently roll
rhe rest around in the tray After the
2 little longer than il takes to turn
them. After the eighteenth day the
eggs should neither be turned nor cool
ed, nor should the door of the incuba-
tor be opened
Testing the eggs should be done be-