NATURAL AND ARTIFICIAL INCUBATION 



69 



the results of the hatch. They should be kept in a room or 

 cellar where the temperature is from 50° to 65° F. They 

 are generally kept in a cabinet or turning rack to keep the 

 yolk from setthng away from the center, but eggs that are 

 to be kept less than a week need not be turned. 



Commercial turning devices of various kinds are sold by 

 poultry supply companies for this purpose. When such 

 devices are not at hand, the eggs may be kept in a drawer 

 or tray and turned with the hand each day. 



Freshness. Eggs should 

 naturally be as fresh as possi- 

 ble. They should be collected 

 at least once a day in the sum- 

 mer and two or three times a 

 day in the winter, to prevent 

 their being chilled. It is not 

 advisable to use eggs for hatch- 

 ing when they are over two 

 weeks old. 



Broody hens should not be 

 allowed to sit on eggs all day, 

 as the hatching quahties are 

 apt to be impaired, and the germ 

 of the egg is likely to start 

 development before it is desired. 



Soiled eggs. Do not set 

 dirty or badly soiled eggs. If 

 slightly soiled, they should be cleaned by rubbing them 

 lightly with a damp cloth. Care should be taken not to 

 rub off any more of the natural bloom of the egg than is 

 absolutely necessary to remove the dirt. Duck eggs are 

 usually soiled and, therefore, require washing, which does 

 not apparently injure their hatching quality. 



Similar eggs. One should not mix or set white-shelled 



Figure 67. — Selecting uniform eggs for 

 hatching of good size that are of the 

 same color is one of the quickest 

 ways to secure uniformity in the 

 offspring and increase the size of 

 the eggs that they will produce. 



