6ii^ J.gricuHural Gazette of N.S.W. [_-^ug. 3, 1908. 



inakos, to (>.s(';iju'. The burnt jwirts of the wick .slioiild he liglitly pulled oft' 

 daily, and same trimmed smooth with the fingers; cut off the corners of wick 

 with scissors when the flame is higher thei'O than in the centre. When the 

 "wick is first inserted pull it backwards and forwards several times to make 

 sure of its running free ; try and get a nice oval flame. Th6 brass part 

 near the flame will require the sooty deposit^ sui-iping off dailv : the brass 

 gauze round under the Hame nmst have all the holes free from dirt, to allow 

 the i)roper circulation of air. Wash the whole burner in boiling water with 

 washing soda at least after every hatch. 



General Treatment of the Eggs. — Put the eggs into the incu])ator in the 

 morning, and get the warmtli of the day to help to heat them up. The 

 temperature of the machine will of course go down and not regain the proper 

 lieat for some time ; this also occurs at any time when the (>ggs are taken 

 out. 



The morning of the fourth day is generally recognised as the right time to 

 next handle them. Lift out the tray of eggs and close the incul^ator, after 

 a few days the door may be allowed to be opened for a few minutes only, to 

 let the chamber air; now turn the eggs half round or over on the .'mall end 

 and continue this practice twice daily till the shells chip with the chicks 

 coming out. The methods of turning are immaterial, the former is the one 

 "used by fowls and the latter by ducks. Tf the American way is used of 

 placing an empty tray over the eggs and turning the lot over — the eggs will 

 require to be graded to size, or there will be a lot cracked. Turning is 

 necessary to the germ for exercise, and if it is not done the pulsation of the 

 germ will carry it through the protecting layer of white of egg when it will 

 stick to the shell and die. 



Moisture. — There is sufficient moisture in an egg to supply needs while 

 hatching under ordinary conditions and proper treatment. The mucous 

 covering on the shell which keeps out the air — the same which is seen rapidly 

 drying when the egg is first laid — is dissolved shortly after the heat of 

 incubation is applied, and allows the moisture in the egg to commenco 

 evaporating. For the purpose of stopping too hasty growth of life and 

 lielping evaporation, the eggs must be aired and cooled down — the time 

 allowed increasing as the period of incubation grows, starting with just 

 sufficient time to turn the eggs up to three-quarters of an hour. 



A preferable way to a time-limit is found, however, in trusting to feeling 

 the eggs with the palms of the hands and returning them when just warm. 

 This process will also indicate the hot eggs, generally about the centre in Hat 

 trays, and these should be removed to the outside of tray and replaced with 

 cool eggs from there ; in fact, shift the positions of the eggs on the tray 

 frequently. 



When the application of artificial moisture becomes necessary, let the 

 water be tepid. A tray for the purpt)se is provided in some machines, but 

 others with slides on the ventilators which control the air outgoing, and 

 consequently moisture, simply require that the slides be shut some little way 



