CHAPTER SEVEN 



INCUBATION AND BROODING 



NATURAL AND ARTIFICIAL METHODS 



LEADING SUCCESSFUL BREEDERS STATE THEIR EXPERIENCE IN HATCHING AND REAR- 

 ING CHICKS-MAJORITY FAVOR ARTIFICIAL METHODS FOR GREATER PART OF FLOCK— 

 A SMALL PER CENT HATCHED BY HENS— HOW TO HATCH, BROOD AND FEED CHICKENS 



UCCESSFUL hatching and rearing chickens is one 

 of the branches of poultry work that is of equal 

 importance with proper care and management of 

 the breeding stock. The two go hand in hand. 

 One must have good, sound, healthy breeding stock 

 well cared for in order to get strong, sturdy chicks. 

 No matter how hardy a chick may be when hatched 

 or how good the condition of the parent stock, 

 unless it is properly cared for and well fed the results may be 

 discouraging. That is why these intimately related branches 

 of poultry work, condition, care and management of breeding 



with poor tools. Some hens are indifferent sitters and poor 

 mothers. 



Some incubators and brooders may be inferior when results 

 are considered. To be on the safe side get and use only the 

 best that can be obtamed. Choose mature hens for sitters, that 

 have a mild disposition and are quiet and motherly. So far as 

 possible use yearling or two-year old birds that you have tested 

 and which proved good mothers in their pullet year. For ma- 

 chine work get incubators and brooders that you know by 

 reputation, and that have estabUshed a good record for doing 

 the work required of them and doing it well. 



A PAIR OF STANDARD BRED WHITE PLYMOUTH ROCKS 



stock and the hatching and rearing of chicks, are considered 

 equally important. 



It is essential that the work of incubation be well and 

 properly done, although with sound stock in good condition 

 poor hatches are of rare occurence. No matter whether you 

 hatch by natural or artificial means you cannot afford to work 



The majority of well-known poultrymen are today using 

 artificial means of hatching and rearing chicks, at least for the 

 greater proportion of the chickens they raise each season. Many 

 of these men, practical poultrymen and fanciers of wide ex- 

 perience, state that they cannot see any difference between 

 the quality and size of stock produced by artificial means and 



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