POUL TRY-CRAFT. 179 
Witn A Hot Arr Macuine.—Cool the eggs by leaving the doors open with the eggs 
in the machine. Never cool below 85 degrees. Don’t cool down to 85 degrees every 
time — in general to 90 or 92 degrees. * * * With the hot air machine I cool the eggs in 
the evening; and in a room where the temperature is about 60 degrees, on the sixteenth 
day and after, leave the door open as long as twenty minutes. Sometimes on the 
nineteenth day I leave the door open for nearly an hour. * * The proper time to cool 
eggs is when they are turned. In cooling a hot air machine, say for instance, twenty 
minutes, always open the door for ten minutes before and ten minutes after turning. 
Testing Eggs —see J 239. 
259. When the Chicks are Hatching.— Instructions which state that a 
machine is to be kept closed while a hatch is in progress, are not to be under- 
stood as meaning that under no circumstances is the door to be opened ;— only 
that the door is not to be opened unnecessarily — out of mere idle curiosity. 
Most machines have glass doors, through which the progress of the hatch may 
be watched, and the need, if such exist, of intervention from the operator, be 
discovered. What to do when chicks are hatching, is thus briefly and fully 
stated by Campbell : 
“To get out the largest possible number of chicks, I wait until quite a lot of the shells 
are pipped; then I open the machine, and as rapidly as possible turn all the pips up, and 
place the eggs as close to the door as possible. Those which pip in the air cell, are safe; 
those which pip below, very often choke at once if not turned up; prompt turning up 
will save most of them. If the weather is cold this turning up process is done only 
twice; if hot, it can be done as often as desired. Then when they begin to come out keep 
an eye on them, and all that can turn around and break through both shell and membrane 
will get out best if let alone. Those which turn and do not break through every time 
they move, are very apt to smother. All such need help by simply pulling off the top 
part of the shell to give them air, and then let them come out. This must never be done 
until the chick is struggling to get out; neither must the trays be pulled out. Open the 
door and reach in, and work as quickly as possible. * * * Many operators make 
mistakes in removing the chicks from the egg chamber. If the day is hot and close the 
chicks will suffer very much after they become dry if too many are out at once. If they 
are all removed in a cold day the heat will drop too suddenly for what are still to come 
out. My rule is to remove them as soon as dry if they pant; but if it is cold I only 
remove a few at a time, as they become too much crcwded for comfort.” 
260. Brooding Young Chicks.— It is often said that hatching chicks is 
comparatively easy; to successfully rear them, is the difficult thing. There 
might be less seeming foundation in fact for this statement if a larger per cent 
of the chicks hatched artificially were really f¢ to live when taken from the 
machine. There are chickens and chickens. 
The chicks are generally left in the incubators for from fifteen to twenty- 
four hours after hatching. They are then removed to brooders, as described 
in § 46—48. Points on feeding brooder chicks are given in J 146, 16 —20. 
temperature of 65 degrees, the eggs, during the early stages of incubation, will lose one degree each two minutes. 
Onder an atmospheric temperature of 35 degrees, they will lose more than a degree a minute. In the latter stage of 
incubation, when the egg has in itself a source of heat, the rate of loss is lower, and consequently the egg cools more 
slowly in a given temperature.” 
