Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1920-02-06

Success or failure in using an incu-
bator depends in ninety-nine cases
out of hundred on the attention
given to it's operation. The ordinary
incubator is easy to operate, but for
good results regular and painstaking
care must be given to it from the
time the machine is started until the
last hatch is out and in the brooder.
Incubators have been and can be
operated in a great variety of places
with success, but where only a few
small machines are used they are
generally run in a room or in the
cellar of the house. A special cellar
or incubator house should be pro-
vided if the incubator equipment is
extensive or mammoth machines are
used. The main essentials are to
provide for good ventilation and
against great variations in tempera-
ture.
Setting Up the incubator
The incubator should be set up
according to the manufacturers di-
T6CIlOIS, Will care IIldl lIlS IIldCIIIliS
is perfectly level. If a spirit level
is not available, a long, shallow pan
of water set on top of the machine
will serve its purpose. Be sure that
all parts of the incubator are in their
proper positions and that the regu-
lator works freely. If the door of
the incubator sticks do not plane it
until the machine has been heated
and thoroughly dried
The machine should be run at
about 102 degrees Fahrenheit for "a
hours before the eggs are put in. 1t
takes several hours for the machine
to come back to it's correct tempera-
ture after the eggs are first put in;
therefore, the regulator should not
be touched in that time. 1t is best
to see to the regulation of the tenn
perature before opening the door to
attend to the eggs, but do not change
the regulator any more than is alb
solutely necessary. The eggs tend
to throw off more heat as the embryo
develops, so that it may be neces-
sary occasionally to change the regu-
lator slightly during the latter days
of incubation. The manufacturers
directions regarding temperature
should be followed unless consid-
cradle experience indicates they can
be improved.
Turning and Cooling the Eggs
Turn and cool the eggs according
to the directions furnished with the
incubator. The eggs are usually
turned for the first time at the end
of the second day of incubation and
twice day through the eighteenth
~ nil dow n1o until thn &c
commence to pip. After turning the
eggs, reverse the egg trays end for
end, and from one side of the ma
chine to the other in two-tray incu-
bators. Keep the incubator door
closed while turning the eggs, unless
the directions state that it should be
left open.
Cool Eggs Evenly
The length of time to cool eggs de-
ponds upon the temperature of the
is to leave the eggs out of the incu-
bator until they feel slightly cool
to the hand, face, or eyelid. Place
the trays of eggs on the top of the
machine or on a table in such a po-
sition that they are not in a draft,
and so that the tray does not project
ONSI LllS SuS0 vi llS ouppOl " WHICH
would allow part of the eggs to cool
much more quickly than the rest.
Nineteen Days Normal Time
In a good hatch the eggs will start
to pip on the evening of the nine
teenth day, and most of the chickens
will be out of the shell on the morn
ing of the twenty first day. If the
hatch is much earlier or later than
this it indicates that the conditions
during incubation have not been
right. A high temperature may hatch
eggs too quickly and produce weak
chickens, while a continuous low
temperature throughout the hatch
will delay it for several hours.
After the eggs begin to hatch,
leave the machine alone until the
hatch is well over. Do not open the
door to see how the eggs are hatch
ing, as it allows the escape of moist
ure which is essential at this time.
Keep the incubator dark at hatch
| ing time by covering the glass in the
! door with a cloth or burlap sack, 50