INCUBATION 



testing table. It consists of a table the same 

 width as an incubator tray and longer than the tray. 

 In the table there is an opening the size of a row of 

 eggs and beneath this are placed several electric 

 light bulbs with reflectors back of them so as to 

 throw the light up through the eggs. By sliding the 

 tray along the table each row of eggs is brought over 

 the lights and their condition can be quickly noted. 

 At this test all the infertile eggs are taken out as 

 well as any eggs in which the germs have died. 

 The infertile eggs after a careful retest are then 

 packed in cases and sent to market where they are 

 usually sold to bakers as tested eggs. While no sec- 

 ond test is made of the eggs left in the machines the 

 experienced incubator operator is constantly on the 

 watch for and is constantly removing any eggs 

 which die at a later time. To the experienced eye 

 the color of the egg indicates that it has died as it 

 takes on a sort of pinkish or darkish tint. Duck 

 eggs after they die will spoil very quickly and must 

 be removed promptly as the odor which they throw 

 off is very strong and will prove harmful to the other 

 eggs. The inexperienced operator can readily lo- 

 cate dead eggs by smelling over the tray. 



Turning the Eggs. The eggs are neither turned, 

 cooled nor otherwise disturbed after they are put in 

 the incubator until after they are tested on the fifth 

 day. From this time on they are turned twice a day, 

 morning and night, until they begin to pip. 



Cooling the Eggs. There is a considerable differ- 



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