HATCHING THE EGGS. 29 



the result. Whenever eggs are thus smeared or 

 fouled in any manner, they should be carefully washed 

 in warm water and at once replaced under the hen. 



In selecting eggs for hatching, such as are very 

 large or very small, all having unusually thin, rough 

 or chalky shells, should be discarded. 



It is a good plan to mark on every egg with pen 

 and ink the date of sitting, and when they are due to 

 hatch, and to make a record of the same in a book 

 kept for the purpose. Always put the eggs under the 

 hen after dark, unless she is known to be perfectly 

 gentle and trustworthy. 



To save labor it is a common custom to set several 

 hens at one time, and when the chicks hatch to put 

 two or more broods with one mother. 



About the best food for sitting hens is corn. With 

 corn, water, gravel, and a place to dust supplied, they 

 will need little else. Their attendant should see that 

 the}' come off the nest once a day and that their eggs 

 are not fouled or broken. 



The modern man-made hatcher, the incubator, is 

 largely used for winter hatching when hens rarely be- 

 come broody, and also for hatch- 

 ing on a larger scale than is con- 

 venient with the natural mother. 



While the names and makers 

 of these machines are numerous 

 they are divided into two general 

 classes, those warmed by hot air, type of 



and those warmed by radiation hot-air incubator. 

 from a tank of hot water, the heat being supplied 

 in both cases b}- a lamp flame or a gas jet. A very 

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