302 THE RURAL EFFICIENCY GUIDE STOCK 



POINTS TO REMEMBER IN USING AN INCUBATOR AND 



BROODER. 



(Gathered from the World Over.) 



1. The most successful incubator operators worry the least about their 

 machines. 



2. With good eggs and good oil in the lamp, the average incubator will per- 

 form its work without much outside assistance after it is properly started. 



3. The best place to operate an incubator is in a dry, well ventilated cellar. 



4. The cellar should contain no odors of decaying vegetables, should have 

 a free circulation of air, and should not vary widely in temperature. 



5. Never have an incubator in a room where the sun shines while hatch- 

 ing is going on. 



6. Keep the incubator room clean and well ventilated. 



7. Any condition surrounding the eggs which saps their vitality makes 

 them more subject to infection. 



8. Guard against the eggs being infected with bacteria or moulds. This 

 is one of the chief causes of poor results in incubation. 



9. Disinfect the incubator each time before putting in the eggs. To do 

 this, scrub it thoroughly with coal-tar disinfectant ; hot water and creosol soap, 

 or with a solution of one gill of creolin in eight and one-half parts of soft water. 

 Scrub each part thoroughly, especially the egg trays. 



10. Dry the machine carefully before putting eggs into it. 



11. Disinfect the eggs by dipping them in a solution made of one gill of 

 creolin in eight and one-half quarts of rain water. Make a new solution each 

 time you have a new batch of eggs to disinfect. Allow them to drain before 

 putting them into the incubator. 



12. Careless use of disinfectants is detrimental, especially using too much 

 of them. 



13. Moisture is necessary to the best results in artificial incubation. Moisture 

 machines produce 100% better hatches by test. 



14. Too much moisture is as injurious as too little. 



15. - The most common cause of poor results and failure in incubation is 

 the use of eggs of low vitality. 



16. Eggs only a few days old are the best. 



17. Use eggs from stock that has not been over fed on green or animal feeds. 



18. Turning and cooling the eggs is essential in obtaining a good hatch. 



19. Within from five to seven days the eggs should be tested. (See Egg 

 Testing.) 



20. See that your air space is correct at each stage of the hatch. 



21. Do not turn the eggs until the third day or after the eighteenth day. 



22. The best way to turn the eggs is by hand. 



23. It is necessary to turn the eggs half over.,. 



24. Do not open the machine unless absolutely necessary except when 

 turning and cooling the eggs. 



