in, the mercury in the thermometer goes up and the damper 

 over the lamp will 1-ise as high as the lever will allow it to go. 

 In ten seconds an apparent rise of 10 to 15°, while in reality 

 the actual temperature of the unhatched chick is gradually 

 dropping until, when things are fairly normal, your temper- 

 ature has dropped between 1 and 2°. Simply adjust the 

 thermostat to 103° again as cold or warm water will lower 

 the temperature and do no good. 



Applying moisture is always accompanied by a chill, there- 

 fore dipping the eggs singly in a pan of lukewarm water 

 should be discouraged. If under the aforesaid conditions, a 

 few chicks are not able to crack the shell, the egg can be 

 quickly removed, opened and replaced, with some success. 



Eggs over ten or twelve days old evaporate very rapidly, 

 so it is better to have them rather under than over ten days 

 old. Eggs three aiid four days old are excellent and you can- 

 not get them too fresh for incubating. 



When storing, the eggs should lie on their sides except 

 when being shipped on a train or otherwise, and then they 

 should stand on the small end. For a period of seven or eight 

 days, it matters little whether they are turned daily or not. 



Some people make a hard job of incubating while others 

 do it with comparative ease. If attending to all the needs 

 systematically, they are by no means a burden. The time re- 

 quired depends entirely on the quickness of the operator. 



An empty chamber will register a little higher than one 

 which contains some matter that will retain heat, so the 

 machine should register a fraction over 103° before the eggs 

 are put in. After the eggs are put in, the machine should be 

 left alone. Be sure that your thermostat has been working 

 for 36 hours. After two or three days, turn the eggs twice 

 daily and after the fifth or sixth day, three times daily. 

 Turning and stirring should continue regularly until the 

 eighteenth night, after which time the eggs should be left 

 alone so as to get right side up and give the chick a chance 

 to get right side up also. The temperature should remain at 

 103° or a little over. At pipping time, the temperature should 

 be 104° or even a half degree higher because of the moisture 

 given off by the chicks which always reduces the tempera- 

 ture. 



Do not open the machine to see how the chicks are hatch- 

 ing. Even if a chick can be saved by opening the shell, it is 

 better for the novice to let the machine remain closed till 

 after the chicks are hatched. Only hatchable eggs can give 



