JO BIGGIE POUI/TRY BOOK. 



few are still made that are heated by drawing off the 

 cooled water from a tank and pouring in hot water as 

 required. 



Each kind and each make has its friends, and nearly 

 all are fairly successful. An expert having knowl- 

 edge and experience in artificial hatching can make 

 a success of the crudest incuba- 

 tor, while a person ignorant in 

 such matters may fail with the 

 most improved. 



The running of an incubator 

 TYPE OF with only a few eggs in it at first, 



HOT-WATER INCUBATOR, to learn how to manage it and to 

 gain experience, is the part of wisdom for a novice. 

 The directions sent by all manufacturers with their 

 machines should be carefully studied during these 

 experimental hatches. 



The best location for an incubator is in a room 

 where a mild and fairly uniform temperature can be 

 preserved in spite of changes in the weather. Such 

 a location is afforded by a light, dry and well ventil- 

 ated basement or cellar. The machine should stand 

 on a firm foundation, and where 

 the direct rays of the sun can- 

 not shine upon it. 



Before filling the trays with 

 eggs run it empty for a day or TYPE OF 



two to see that it is in working HOME-MADE INCUBATOR. 

 order, and that the heat can be maintained at 102 de- 

 grees to 104 degrees Fahrenheit. 



Eggs for incubator hatching should be fresh, the 

 fresher the better. None should be over ten da}^s old, 



