74 PROFITS IN POULTRY. 



a mark on each side of the egg in order to be guided in 

 knowing which side is up correctly. Turn them morn- 

 ing and night, but cool them down only once a day. 



Always keep a few wet sponges in the egg-drawer, as 

 they will indicate the moisture. Put the thermometer 

 in among the centre of the eggs, the top of the bulb on 

 a line with the top of the eggs, the upper end of the 

 thermometer kept slightly raised. 



Three weeks are required for hatching, and the tem- 

 perature should not get below 98 nor over 105. 

 Should the eggs be over-heated, let them cool well, 

 sprinkle them, and put them back. Heat as high as 108 

 for a short time is not necessarily fatal. Never sprinkle 

 as long as the sponge keeps moist, and always sprinkle 

 with tepid water. 



BE 8URE your thermometer is correct, as one half 

 of them are incorrect, the low-priced ones being as true 

 as the highest-priced ones. Place your thermometer 

 next to a hen's body under the wing; shut down the 

 wing closely upon it; let it remain so for a minute. 

 Then quickly look at the thermometer, and it should be 

 at 104. It is best, however, to have it tested in a pan 

 of warm water, by the side of one known to be correct. 



Do not keep the incubator where there are any odors. 



When the chicks hatch do not remove them until 

 they are dry; then put them in the brooder. Keep the 

 heat in the brooder at not less than 90. Feed at first 

 hard-boiled eggs for a day or two. No food should be 

 given the first twenty-four hours. Then feed oat-meal 

 and corn-meal, cooked and moistened with milk. Feed 

 four or five times a day, at first, for a week. Keep fine 

 screenings, cracked corn, fine gravel, fine-ground oyster- 

 shells, pulverized charcoal, and clean water always where 

 they can get at such, and keep everything clean. Give 

 mashed potatoes, chopped onions, or cabbage, or any- 

 thing that serves as a variety. Be sure and not crowd 



