28 



BULLETIN OF 



Massachusetts Board of Ageicultuke. 



ARTIFICIAL HATCHING AND REARING OF CHICKENS, AS 

 APPLIED TO "SOUTH SHORE ROASTERS." 



By Henrv D. Smith, Rockland, Mass. 



The hatching and raising of chickens artificially has been practised 

 for ages, but the last decade has been marked with the greatest 

 strides, as is shown by the vast number of incubators and brooders 

 that are being made daily by the various manufacturers, all of which 

 are being sold and used, which means that the poultry industry is 

 still growing. 



The question is often asked, "With all of this increase in the pro- 

 duction of poultry products, is not the time near at hand when the 

 poultry business will be overdone?" The reply is, "No, not as long 

 as the demand increases as fast as the supply." And to-day Mas- 

 sachusetts is only producing about one-half of the poultry products 

 that she is consuming, and again, while the price for spring roasters 

 has not been any higher for the last two years than formerly, it has 

 remained high for a longer time, which is just as good if not better 

 for the poultry man. 



To illustrate the importance of artificial methods in the hatching 

 and rearing of chickens, just imagine our going back to the old hen 

 for an incubator and a brooder! We might as well go back to the ox 

 team for our transportation, and discard the steam and electric cars as 

 well as the automobile and the flying machine, which is almost here. 



With all of the incubators mentioned above going broadcast all over 

 the country, into the hands of the no\'ice as well as the expert, the 

 question very naturally comes up, "Just what is the proper method 

 for operating an incubator to get the best possible results?" In con- 

 sidering this question we must assume that the eggs are from good, 

 strong, vigorous stock, which means not only stock from good parents, 

 but those that are fed properly and comfortably housed. Almost any 

 good variety of grains thrown in the litter of from four to six inches 

 deep every morning (three parts of corn, one part each of wheat, oats 

 and barley, makes a very good mixture), with a so-called dry mash, 

 composed of equal parts of ground oats, middlings, Indian meal and 

 beef scraps, until the hens get to laying well, then reduce the scraps to 

 one-half of a part, makes a very good feed. The dry mash is practically 

 before them all of the time in troughs or hoppers, and of course 

 plenty of good water, shells, charcoal and plenty of green stuff in some 

 form, — clover, alfalfa, rowen hay, cabbages, mangels, beets, or any 



