Fakm Poultry 



18;J1 



in tlie product of the offspring and should not bo selected for the 

 incubator. Eggs begin to incubate at 70 degrees Fahrenheit, 

 therefore, it is very important that thej be kept at a temperature 

 below that point while they are being saved for hatching. A dry, 

 cool cellar is an ideal place in which to store them; a damp 

 mouldy one lowers the hatchability of the eggs. Whether a hen 

 or an incubator shall be used will depend upon the number to be 

 hatched and the time of the year they are wanted. 



There is no best incubator. Any one of the better-known makes 

 will be found satisfactory. Run 

 it according to the directions the 

 maker gives. He is in a better 

 position to know his machine 

 than anyone else. Do not be in 

 a hurry to get the chicks into the 

 brooder. ISTature furnishes their 

 food supply for at least forty- 

 eight hours, and no food or 

 water should be given them 

 under thirty-six hours. ISTever 

 open the machine after the eigh- 

 teenth day until the hatch is 

 fully completed and do not let 

 your sympathy impel you to help a struggling chick out of the 

 shell. If it can't get out alone it will never be worth raising. 



BROODING 



Be sure that the hover furnishes a temperature of 100 degrees 

 before the chicks are placed in the brooder, and also that there is 

 a place where they may go, having a temperature of not over 70 

 degrees. After the first week the hover temperature may be 

 lowered to 90 degrees but never lower until they have feathers to 

 protect them. Filth and mortality are twins. Keep the brooders 

 clean and disinfect often. 



Fig. 197. Partridge Cochin Cock 



REARING 



After the chicks are fully feathered they suffer much from the 

 excessive heat of summer. A shady place should always be ac- 



