POULTRY FOR PROFIT 55 



ated at about 102 to 102i/ 2 degrees F. the first two 

 weeks, and 103 degrees F. the last week. 



The eggs tend to throw off more heat as they 

 develop, so that occasionally the regulator needs to 

 be changed slightly, but it should not be changed 

 any more than is absolutely necessary. The tem- 

 perature of the egg chamber may be lowered by 

 lowering the flame of the lamp in the middle of the 

 day. Regulate the incubator before opening the 

 door to tend to the eggs. Most operators tend to 

 their machines two or three times daily. 



Selecting an Incubator 



In selecting an incubator, do not try to save a 

 little money at the expense of future success. The 

 best is none too good. There are many good makes 

 of incubators, but all are not equally good in the 

 same locality. Find out what make the poultrymen 

 in your vicinity are using and whether they are 

 satisfied with it. In this, as in many other things, 

 it is best to follow the crowd. 



Do not buy an incubator that is too small. One 

 holding from 150 to 200 eggs is a good size for the 

 man who raises but a few hundred chicks in a sea- 

 son. The fifty and sixty-egg machines may do at 

 first, but it takes no more oil and no more care to 

 run a 200-egg machine, and it is very desirable that 

 you hatch as many chicks at once as possible. When 

 I began using incubators, I bought two fifty-egg 

 machines and kept them going half a hatch apart, 

 thinking that in this way I could better save all my 

 hatching eggs. I saved all the eggs but found my- 

 self utterly swamped by so many broods of different 

 ages. One hatch from a 200-egg machine would 

 have given me as many good thrifty chicks as I man- 

 aged to raise that season, and I should have saved 



