lo Jan., 1910.] Poultry Fanning on Small Holdings. 



Artificial Methods of Hatching. 



The incubator is a necessary adjunct to the modern poultry farm 

 operated on a strictly commercial basis. Indeed, to a large extent it has. 

 been responsible for the growth of the industry throughout the world 

 during the past 17 years. The advent of the incubator, and the artificial 

 brooder, has .rendered feasible the handling and rearing of immense 

 quantities of chicks and ducklings at a much lower cost, and with less 

 labour, than under the old natural methods, while autumn and winter 

 laying pullets are raised in greater numbers. A complete dependence on 

 the maternal instincts of the hen is now no longer necessary, and chicks 

 may be hatched in the early spring, whilst under the old system, farmers 

 and others had to pay high prices for sitting hens in July and August. 



The incubator has also revolutionized the table bird industry. It is 

 not long since it was necessary to import, from the other States, birds 

 fit for the great consumption at the time of the Melbourne Cup carnival. 

 Now, things have changed ; the poultryman who knows his l)usiness has 

 all his incubators filled by ist June, in order to meet the large demand 

 for fat chicks in November — 4 months' old chicks being sought after to 

 meet the requirements of the great influx of visitors from the other States. 



Selection of Incubators. — Many kinds of incubators are on the 

 market, each having its advantages and advocates. No make, however, 

 can be recommended as the best, as most of them give satisfaction when 

 handled with intelligence after a careful study of the maker's direc- 

 tions. Good machines are the rule, rather than the exception. There 

 are two general classes of incubators, viz., the hot. water and the hot air 

 machines. The principle involved is the same in both, namely, that of 

 supplying all portions of the egg chamber with a uniform degree of heat. 

 A kerosene lamp furnishes the heat in both kinds of machine. 



Selection of Eggs. — An egg must be strongly fertile to produce a 

 chick with stamina. To insure the best fertility, eggs should always 

 be selected from a pen of vigorous and mature hens, two to three years 

 old. Give them a fair range and a variety of wholesome foods. Do 

 not feed on grain alone, as grain by itself will not be conducive to good 

 results ; aJiimal food (untainted) is of greater importance than grain. 

 Both are necessary. The size, .shape and colour should be the basis for 

 the selection of eggs for incubation. Eggs that show thinness of shell,. 

 or are unusually porous, misshapen, too large, or too small, should be dis- 

 carded. In most cases they would be infertile, or wo'uld, at an early 

 stage, die in the shell. It should also be remembered that the fresher 

 the egg the better for incubation. Unsatisfactory hatches are usually ob- 

 tained from eggs more than seventeen days old. 



Location of Incubator. — The proper location of the machine has 

 much to do with its success. A dry cellar is a good place, but it will 

 give better results by placing it in a well ventilated room, free from 

 draughts, and preserving a uniform temperature. 



The rules which govern the working of an incubator are few and 

 simple. Printed directions, which usually accompany each machine, should 

 be strictly observed. Close attention mu.st be paid to the merest detail . 

 Neglect in this direction often results in disaster, especially to the beginner. 



The Moisture Problem. — No other phase of artificial methods of 

 incubation has been so much discussed as the practice of supplying mois- 

 ture to the eggs during the period of incubation. The opinion of most 

 breeders' is that only in dry atmospheres should moisture be added. I 

 find that the addition of added moisture to the egg drawer 



