INCUBATING, BROODING AND FEEDING. 



Five Well=Known, Successful Poultrymen Tell the Readers 

 of this Book Where and How They Operate Their Incu= 

 bators and Brooders and How They Care for 

 and Feed the Future Profit Winners. 



Question. In what kind of room do you operate your 

 incubator? 



Answers. Mr. Duston: In the cellar of my house. 

 Mr. Dodge: We operate our incubators in a cellar built 

 for the purpose, four and one-half feet below ground and two 

 feet above, covered with a peak roof, the whole covered 

 with two feet of earth. Mr. Ring: In a cellar constructed 

 for the purpose, having cement floor and brick walls. Mr. 

 Langworthy: One in an unused room in my house and 

 another in the dining room. Mr. Lackore: In an empty 

 room without heat, in my dwelling. 



Question. How is the room ventilated? 



Answers, Mr. /Duston: By a bulkhead and three 

 windows. Mr. Dodge: By three ventilators each twelve- 

 inches square, extending through the peak of the roof and 

 by two 3-light sash in the gable at each end of the roof, 

 hinged at the bottom to swing in, also by opening the door. 

 Mr. Ring: By four windows, each one by two feet, five 

 feet above the floor. Mr. Langworthy: By doors and win- 

 dows. Mr. Lackore: By opening the top sash in the win- 

 dows. 



Question. Do you prefer any other location and why? 

 Answers. Mr. Duston: Would prefer a well ventilated 

 room above ground in which a fairly even temperature 

 could be maintained. Mr. Dodge: If I build another incu- 

 bator house I shall make it of hollow cement blocks, and have 

 it entirely above ground to insure absolute dryness and perfect 

 ventilation. Mr. Ring: No. Mr. Langworthy: YeS, a 

 well lighted and ventilated cellar, because the temperature 



