ARTIFICIAL INCUBATION 71 



It pays to get the best, and by inquiring at the large poultry 

 plants in the neighborhood, information can easily be obtained 

 as to the most popular machine in use in that locality. 



It is wiser to buy a machine than to attempt to make one. Good 

 incubators are now sold at so low a price that it does not pay to 

 risk the loss of eggs in experimenting on a home-made machine- 



EGGS READY FOR HATCHING IN ROBERTSON'S HATCHERY. THE LARGEST IN RIVER- 

 SIDE COUNTY, AT ARLINGTON. 



Location of Incubator 



The incubator should be located in a well-ventilated room or 

 cellar that is dry and not subject to great variations of temperature. 



Preparing to Hatch 



The first thing to do is to set the machine perfectly level, using 

 a spirit level to make sure of this, for if the machine is not level 

 the heat will go to the higher side, the temperature will be uneven 

 and although it may be correct where the thermometer hangs, in 

 the middle, the upper side will be too hot and the lower too cold. 

 It is most important to have the incubator stand perfectly level. 



Let the incubator run for thirty-six hours before putting in the 

 eggs. This is to make sure that the machine is thoroughly warmed 

 and that it is running steadily at the proper heat. It may take* 

 twelve hours before the eggs gradually warm through, and the 

 thermometer again shows the desired temperature. During this 

 time the regulator must not be altered. Touching the screw may 



