INCUBATORS AND BROODERS 



otherwise the distribution of heat and ventilation 

 to the various parts of the egg chamber will be 

 unequal. 



No oil should be used in the lamp that does not 

 test 150 degrees or higher; by observing this re- 

 quirement much smoke, soot, fumes and gas will 

 be avoided, all of which are very undesirable in 

 incubation. 



It is best not to turn or cool the eggs until the 

 third day. After that they should be turned at 

 least twice a day. They should be neither turned 

 nor cooled after the first egg is pipped. 



The best hatches are completed inside of 

 eighteen hours from the time the first egg is pipped. 



If the proper temperature has been maintained 

 right along, the hatch should be all cleaned up by 

 the morning of the twenty-first day. 



Too high a temperature will quicken the hatch, 

 while too low a temperature will prolong it. 



After each hatch, and before a new hatch is 

 started, give the egg chamber a thorough cleaning 

 and disinfecting. Thoroughly clean the heater and 

 scour the burner. Use a new wick for each hatch. 



With a standard make of machine the location 

 does not make so very much difference. The small 

 poultry keeper often cannot afford to have a spe- 

 cially constructed incubator cellar, but these are 

 necessary only where a number of machines are 

 operated, and the man who has only one or two 



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