INCUBATION 67 



done once or twice a day from the third to the eighteenth 

 day of incubation. Tlie eggs must also he cooled and aired 

 each day for about thirty minutes at the time they are 

 turned. The construction of the incubator is so simple that 

 it is almost impossible to have bad results with them if 

 instriictions are followed (Fig. -19). 



REVIEW 



1. Tell how to improve tlie flock. 



2. Describe a fowl of high vitality. 



3. Describe a fowl of low vitality. 



4. Describe a good egg type. 



5. Describe a good meat type. 



QUESTIONS 



1. What is incubation? 



2. What is the natural method of incubation ? 



3. Name the parts of an egg. 



4. Give the composition of the yolk and albumen. 



5. Where is the germ located? 



6. How long does it take a chick to develop? 



7. Tell something of incubators. 



8. Why should eggs be turned? 



9. What temperature should be maintained? 

 10. How does a chick get out of the shell ? 



HOilE WOEK 



Select a good meat type and a good egg type from among the fowls 

 at home. 



