4 o BROILERS AND ROASTERS. 



external heat and cold that its heating and cooling would 

 affect the temperature about the machines. In the greater 

 number of incubator cellars made where the ground is 

 level or nearly so, the cellar is of such depth and the wall 

 outside banked to such height that all wall surface adja- 

 cent to incubators is well protected outside. This leaves 

 about two or two and a half feet of wall above the ground, 

 an ample space for windows large enough for both light 

 and ventilation. When a cellar is mostly below ground it 

 is more difficult to ventilate it properly. 



The reader may have noticed that in the second illustra- 

 tion the roof, is high, leaving room for a loft with quite a 

 good sized door above the line of the eaves. While in a 

 small cellar where but few machines were run, this feature 

 might not be of great importance, in a large cellar where 

 many machines are operated, such a roomy loft helps the 

 ■circulation of air in the cellar and so improves the ventila- 

 tion both in the room and in the machines. 



In determining the dimensions of his incubator cellar the 

 poultry keeper should consider the shape as well as the 

 number of the machines to be used in it. This is of 

 importance even in case of a small cellar in which two 

 rows of machines are to be placed, one along each side 

 wall, because in such cases the limited space does not 

 admit of such variation in the placing of- the incubators, 

 and sometimes a foot more one way or the other would 

 mean a capacity of two more machines, or. ample room 

 instead of an insufficient passage between the rows of 

 machines. 



Before leaving the subject of incubator cellars it will be 

 in place to say a little more about running machines else- 



