HATCHING. 343 



the pan set aside until these have completely 



separated. They may then be washed with clean 



water and transferred to the receptacle prepared for 



them. This should be filled with water, and the 



eggs poured into it. The eggs of two hens are 



sufficient for one pan, although the eggs of three or 



even four hens may be fecundated by a full sized 



milter. The eggs are then distributed in troughs by 



a quill, or, better still, a glass tube ; covers are then 



to be placed upon the troughs, and a good supply of 



water turned on. In arranging eggs in troughs, begin 



at the lowest, so that the shells from the first hatched 



do not interfere with those hatched later on ; one 



square foot of trough should be allowed to a thousand 



or fifteen hundred eggs. A small quill feather may be 



used in arranging the eggs, but should be handled 



lightly, so that no two may touch each other. They 



will hatch out much better for this, as when the eggs 



are heaped pell-mell their fertility is in a measure 



frustrated. 



HATCHING. When the eggs are once placed in 

 the hatching trough they must remain there until 

 they are hatched. They require to be daily ex- 

 amined, and dead eggs carefully removed by means 

 of a pair of forceps or nippers, great care being 

 exercised not to injure the living. A dead egg is 

 opaque, and when once seen can scarcely be mistaken. 

 A species of alga grows upon the dead eggs if left 

 in the water, which spreads speedily over the healthy 

 ones in the vicinity, and would in time seriously im- 

 peril the well-being of the brood. In the event of 



