Vashon Island news-record. [volume] (Vashon, Wash.) 1919-1954, 1926-04-02
SUGGESTIONS ON
EGG INCUBATION

Incubation is the natural process
through which the egg must pass to
produce the chick. Our object, when
Matching larger numbers of chicks
Is to substitute for the natural method
Of Matching with hens. The Incubator
has solved the problem. 1t has grown
from the mere Matching boxes to ma
chimes that are capable of produc-
Ing large percentage Of strong,
healthy chicks. Some Matching boxes
are still on the market; the medium
to high priced incubators are the
ones to purchase. The initial price
Is of small consideration when COM
pared with good. livabe chicks.
The hen prepares the egg. Her own
er generally receives 1t In good con-
dition. What he does to the egg be-
fore 1t Is actually placed in the In
cubator, greatly influences Its hatch
ability. The fresher the eggs, the
larger the percentage of hatch will
be and the stronger the chicks
The proper care of Matching eggs
will increase the hatch. They should
be turned daily If kept longer than
five days. The best temperature Ia
from 80 to 60 degrees Fahrenheit.
Germ development starts at 6S de-
grees, so care should be taken to
see that the eggs do not reach that
point.
More eggs are ruined by becoming
too warm before they are set than
by chilling. When an egg Is kept In
room where the temperature is
70 to so degrees. germ development
starts. There is not enough heat to
continue incubation: consequently
many embryOs die then or during the
first few days In the incubator I'm
der such conditions the eggs will
show clear or nearly clear when
candled on the eighth day.
When selecting an incubator, be gov
erned to large extent by the ma
chimes that are giving the hest re-
suits In the community. not only for
number of chicks hatched but for the
condition of the chicks as we'll.
There are two general types OF
smaller incubators-the hot-water and
the hot-air. The greatest problem
with hotwater machines in general Is
proper ventilation moisture is the
greatest problem In the hot-nir ma
chine. The water in the water-heated
incubator does not influence moisture
In the egg chamber. Lack of moisture
means that there has been too great
an amount of evaporation. In the
water-heated machines the air does
not circulate so freely. With slower
moving air, there will be less evap-
Grafton. The fact that many Of the
smaller hot water incubators have
very little ventilation, makes 1t nee
essary to air and cool the eggs daily.
The hot-aIr incubators are quite
different. The heat is furnished by
the air so It Is necessary that the
air be In more rapid motion This
causes greater ventilation and eyap-
Grafton hence moisture usually must
be added.
In operating the incubator follow d.
rections. Most incubator companies
give very complete directions regard
ing the operation ard control of their
machines.
Uniformity of temperature is great
controlling factor. An incubator run
at a uniform temperature Of 102 de-
grees will do better than one vary
Ing from 10i to 105 degrees. Gradual
variation is not detrimental.
Too high temperature lowers the
vigor OF the chicks. In some machines,
It is considered best to start at 101
degrees. increase to 102 degrees the
second week and only allow the
standard Of 10S degrees to be reached
few days before the hatch. Above
everything the eggs should not get
too hot.--Noel Hall, Extension Spe-
ciallst, Missouri state poultry expert
ment station, Mountain Grove.