hatching time. There should be enough moisture at hatching time to 

 collect on the glass on the front of the machine. 



Incubation is, perhaps, the most unpoetic and monotonous work on 

 the poultry ranch, yet it has its fascination at the hatching period 

 when the chicks begin to kick out. It requires very patient, method- 

 ical work, with extreme care in regulating temperatures. 



Filling the lamps, trimming the wicks, cleaning the burners, 

 regulating the flame, is detail work that requires care. Turning the 

 eggs carefully twice every day is a light task, but takes time, and it is a 

 routine that leaves the mind free for thought. Your hands do the work 

 while the mind is at liberty to solve the many daily problems. 



To sum up incubation: place only good, uniform eggs from mature 

 stock in the machines, little end lowest. The temperature should be 

 regulated to about 102 when eggs are placed in the machine, and run 

 steadily between 102 and 103 degrees during the whole period. 



Turn the eggs twice daily after third day and air slightly after first 

 week, increasing time as germ grows older, but never let them cool 

 below 80 degrees. On the eighteenth day put moisture in the moisture 

 pan. This should be steaming water so that the humidity is brought 

 up in the machine. 



A steady temperature is the prime factor in bringing out a good 

 hatch. Eggs from sturdy stock of mature age, with males and females 

 unrelated, will give best results. As the success of the egg- farmer 

 depends upon the vitality and laying qualities of the pullets, it is 

 imperative that these conditions be adhered to. 



INCUBATION AND INCUBATORS 



To get the best results in incubation is a problem that has always 

 bothered poultrymen. To get the best results the eggs must be incu- 

 bated in a machine that keeps an even temperature. The many 

 makes of incubators on the market require an expensive cellar of even 

 temperature in order to approach the requirements. The greatest 

 fault in all makes is that of not being able to bring the temperature 

 up quickly after eggs are turned. To have the eggs take one, two, 

 three, and four hours to come back to the proper temperature alter 

 being turned was a serious handicap. To get a machine that would 

 bring this temperature back quickly without danger of overheating 

 and hold it steady as a clock, was the task that I wished to accomplish. 

 I tried almost every make on the market. I tried many designs of my 

 own. Something was wrong. I could not strike upon the right prin- 

 ciple. I wanted a machine that would bring the temperature up 

 quickly and hold it steadily, regardless of outside temperature, and 

 also have correct ventilation and moisture device. I tried for years to 

 find the perfect machine. I dreaded to start the incubators year after 

 year, for I knew that it meant the closest attention to regulation, 

 which continuous strain gets on the nerves. Filling lamps and trim- 

 ming wicks and adjusting the regulator on many machines in a poorly 

 ventilated cellar every day was an ordeal that I was sure could be 

 remedied. I saw a chance for progress and I was to find or evolve a 

 machine that would do the work. It seemed that of all the inventions 

 in the world the incubator was the most sadly neglected. Inventors 



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