INCUBATORS AND BROODERS 
otherwise the distribution of heat and ventilation 
to the various parts of the egg chamber will be 
unequal. 
No oil should be used in the lamp that does not 
test 150 degrees or higher; by observing this re- 
quirement much smoke, soot, fumes and gas will 
be avoided, all of which are very undesirable in 
incubation. 
It. is best not to turn or cool the eggs until the 
third day. After that they should be turned at 
least twice a day. They should be neither turned 
nor cooled after the first egg is pipped. 
The best hatches are completed inside of 
eighteen hours from the time the first egg is pipped. 
If the proper temperature has been maintained 
right along, the hatch should be all cleaned up by 
the morning of the twenty-first day. 
- Too high a temperature will quicken the hatch, 
while too low a temperature will prolong it. 
After each hatch, and before a new hatch is 
started, give the egg chamber a thorough cleaning 
and disinfecting. Thoroughly clean the heater and 
scour the burner. Use a new wick for each hatch. 
With a standard make of machine the location 
does not make so very much difference. The small 
poultry keeper often cannot afford to have a spe- 
cially constructed incubator cellar, but these are 
necessary only where a number of machines are 
operated, and the man who has only one or two 
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