302 AN EGG FARM. 



normal moisture. Now the problem of warming dwell- 

 ings and accomplishing ventilation at the same time has 

 been solved satisfactorily by introducing a current of 

 air into the room which is to be warmed. An exit reg- 

 ister must first be opened at or near the bottom of this 

 room to let some cool air out so that the warm air will 

 have room to get in. This warm air is procured at first 

 while cold from the pure air outdoors through a large 

 pipe, and made to come in contact with a coil of pipes 

 heated by hot water or steam, after which it ascends, by 

 the lightness the heat gives it, to the room where it is 

 wanted. Similar apparatus can be used in the mam- 

 moth incubator. The hot air and cool air also, led in 

 through a separate pipe, can be forced anywhere by 

 means of fan wheels run at high speed, and nicely 

 adjusted registers can shut it off at will. The spraying 

 machine can be brought to bear on the air that is being 

 warmed, and as much humidity can be supplied as 

 desired, and no more, at the pleasure of the operator, 

 who may be guided by the air reservoir at the end of a 

 fertile egg, as is done at Stamford, or employ a more 

 artificial moisture gauge, such as is used by scientists. 



It is not apparent that gentle currents of fresh air of 

 just the right temperature can injure the eggs, provided 

 it is just moist enough. Also if these currents are cre- 

 ated but seldom, the amount of ventilation will prove 

 sufficient, owing to the great bulk of the air enclosed in 

 so large a room. The means at the command of the 

 operators will enable them to change the air as often as 

 called for by experience. The heat and humidity 

 in a box, a parlor, or a big cathedral even, can be con- 

 trolled to a nicety by the aid of modern appliances, if 

 a man has nothing else to do but tend them, and in no 

 other way. 



If electricity, or animal magnetism, or some indispen- 

 sable subtle or occult influence were bestowed upon the 



