370 Agricultural Gazette of N.S.W. [May 3, 1920. 



2. Thermometers. — Test all thermometers before starting the season, and 



again later on. 



3. Starting the Hatch. — When starting an incubator, the temperature 



should be got up to, and maintained at, 103 degi-ees for at least 

 twelve hours before the eggs are put in. AVhen the eggs are put in, 

 the temperature will fall, and it is best to allow about another twelve 

 hours for the heat to rise to 102, at which point the incubator 

 should be regulated to run steady. It is a mistake to raise the 

 temperature too fast. If a lamp machine is in use, the lamp should 

 be kept quite clean and the wick free from inci'ustation. 



4. Eggs. — Fresh eggs, under a week old, and from physically strong 



stock, are necessary to ensure successful hatching. 



b. Operating. — Before starting the incubator see that the regulating 

 device is in perfect working order. 



6. Temperature. — Bring the temperature m the incubator up to 102 



degrees ; this should be raised another degree as the hatch 

 progresses. Between 102 and 103 degrees is the best temperature 

 to run at, leaning to the high side towards the end of the hatch, 

 When the first egg is seen to be chipped, which may occur on the 

 nineteenth day if the eggs be fresh, let the temperature run up to 

 104 to 105 degrees until the hatch is finished. For these 

 temperatures the bulb of the thermometer should stand just clear 

 of the eggs ; half an inch above is a good position. 



7. Turning.— GoxmnencQ to turn the eggs after they have been in the 



machine thirty-six hours, and turn them at least twice daily up to 

 the ninth day ; once per day afterwards is all that is absolutely 

 necessary. Stop turning when the first egg is seen to be chipped. 



5. Testing .—The eggs should be tested about the sixth or seventh day ; 



at that time even a novice can generally pick out the infertile eggs 

 with a good tester. 



9. Coo^iw^.— Commence cooling the eggs for a few minutes once per day 

 after the sixth day, and gradually increase the time of cooling 

 as the hatch progresses — first to ten minutes, then to fifteen, 

 and up to twenty or even thirty minutes, according to the 

 temperature of the room. But eggs should not be cooled for thirty 

 minutes as a regular thing nor too often. Cooling should be 

 stopped when the first egg is chipped. 



10. Ventilation. — Little, if any, ventilation is required up to the time of 

 commencing to cool, about the sixth day. A graduated amount of 

 ventilation may then be allowed up to the time the first egg is 

 chipped, when the ventilators are better nearly closed. Most 

 incubators are over-ventilated. Experience proves that applied 

 moisture is unnecessary and in many cases harmful, and most large 

 operators dispense with it altogether. 



