The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1916-03-17
FACTORS IN
INCUBATION

strong, healthy chicks unless properly
incubated, and before the seasons
Matching has begun it is important
| that we consider some of the essential
factors involved in the successful OPP
GRAFTON of incubators.
First select incubator of some
standard make. Not all of the ma
chimes on the market will give the
best results under all conditions. 1t
is to the purchasers advantage to Sc
1ect one that is adapted to his par
tfcular needs. There is no certain
way of determining suita biIity except
by trial. Most manufacturers are will
ing to sell their machines on trial and
the purchaser can often well afford
to take advantage of these offers.
The incubator selected should have
accurate and elastic heating and re-
gulating systems, making it easy to
maintain exact adjustment under
wide range of atmospheric and eli
matte conditions. It should also be
we'll insulated and of durable con-
struction and should be as low In
cost per egg capacity as is consistent
with good quality and workmanship.
Having selected good incubator,
the next question is where to locate
and operate it. A high grade ma
chine will give fairly good results I'M
der unfavorab1e conditions, but it does
not follow that it pays to operate I'M
der such conditions for, the better the
suits obtained. Perhaps, the ideal 10
cation is a welI-ventilated room with
out artificial heat, in which the tenn
perature ranges between As degrees
and go degrees F. and in which the
relative humidity does not go below
go and averages about 20 per cent.
An incubator that has been used,
either during the same or the previous
season, should be thoroughly washed
and disinfected. A 5 per cent. solu-
ton OF crude carbolic acidor of any
of the common coa1-tar disinfectants
will be found satisfactory for this pur-
pose. If the proper temperature has
been reached ia the egg chamber, it
is not necessary that the machine be
completely dried out before putting
in the eggs.
Set the incubator perfectly level and
out of reach of any possible draft If
the machine is not level the highest
points may become too hot. The in
cubator should be placed where 1t
cannot be reached by direct sunlight
machine few days and see that the
temperature is perfectly regulated be-
fore putting in the eggs.
The lamp should not be filled too
full as the oil is likely to work out
on the outside of the bowl and up on
the burner, thus causing fumes and
probably SCOT and a smoking heater.
Keep the burner absolutely clean or
the best lamp made Will smoke and
become dangerous.
Always start with a low flame, al
lowing the lamp and heater to warm
up gradually. Adjust the regulator
and flame so that a temperature of
102 degrees r. will be maintained the
bulb of the thermometer being on a
level with the top of the eggs, ard
the damper disc just slightly raised
(about a quarter of an inch) above
the heater. Adjust small variations
in temperature by means of the
thumb nut on the regulator.
The majority of evidence seems to
indicate that the best temperature is
1O2 degrees F.. the first week and 102
degrees F. thereafter. AS incubation
progresses and more animal heat de-
velops within the embryos it will be
found necessary to keep the heat up
to the desired point. At Matching time
after the eggs have begun to pip, the
temperature vi probably rise to lO4
degrees or 1O5 degrees but this should
not be the cause of any alarm. 1t
should not, however, be allowed ITO go
above los degrees F. In case the tenn
perature goes up above 105 degrees
F. the incu bator should be opened and
the eggs Immediately removed and
placed on a table or top or the incu-
pator to cool. Care should be taken
to prevent all drafts -or any means
of sudden chilling.
daily, beginning on the second day
and continuing up to the time they
begin to pip. The trays should be
turned end for end each time they
are taken out in order to equalize
any differences in temperature that
may exist in different parts of the
machine.
Eggs are usually tested two or three
times during the incubation period
The first test should be made at the
end of about seven days to remove in
fertile eggs, blood r3ng3 and dead
germs. AS the germ is more readily
seen in white shelled eggs, they may
be tested as early as the fourth or
fifth day. The second test should be
made at the end of fourteen days and
if the first test was properly made, !
viii consist only in taking out dead,l
germs Occasionally eggs are again |
tested on the eighteenth day to re-
move any embryos that have died
during the last week
Always darker the incubator as soon |
as the chicks begin to hatch. This
will keep them more quiet and will
prevent the spread of disease through
their picking up infected droppings
Keep the chicks up on the tray until
flfteen or twenty of them are thor
oughly dry. Do not open the door of
the incubator during the hatch unless
absolutely necessary, as it will allow
moisture to escape and may chill some
of the wet chicks. Remove the tray
and egg shells soon as athe hatch
IS over and most of the chicks are !
dry Then leave the door open from
an eighth to a quarter of an inch al
lowing. fresh air to enter and thus
gradually accustom the chicks TO a
lower temperature This is referred |
to as hardening the chicks.
The chicks should be left in the in
cubator at least thirtyzr:-- hours or
until they show by their voice ana
action that they are really hungry. |
They should then be removed to the
brooder, using extreme care to keep |
them well protected from cold or
draft during the transfer. If they are
chilled at this time bowel trouble is
almost certain to result