246 COMMERCIAL POULTRY RAISING 



location is where the atmosphere is more or less moist, where the 

 temperature is practically uniform, and cool, and where at the 

 same time it is possible to obtain ventilation without draft. 

 The air in the incubator apartment must be sweet and fresh or 

 the eggs will not receive the oxygen which they absolutely re- 

 quire at all times. 



These conditions are seldom found in buildings above ground, 

 especially in frame structures, consequently it has become cus- 

 tomary to run incubators in cellars and basements. In fact, 

 there is a generally accepted view that they must be run in 

 cellars for best results. 



If only a few machines are in use, they may be operated in the 

 cellar of the poultryman's house, which is perfectly practicable, 

 except that it is advisable to partition ofT a tight room for the in- 

 cubators, so that the heat from a furnace or other objectionable 

 influence will not affect the hatches. Where the incubating 

 equipment is extensive, particularly if mammoth machines are 

 contemplated, it is better to have the apparatus housed in a cellar 

 specially built for the purpose. See Fig. 155. Common sense 

 teaches us that if equipment of any kind is not afforded suitable 

 quarters, we cannot hope for its fullest efficiency. 



For convenience in shipping and to save freight incubators are 

 packed and crated within the smallest compass. With each ship- 

 ment the manufacturer sends out a book or card of directions, 

 telling how to unpack and set up the machine, and how to 

 operate it. These instructions should be carefully followed. 

 Read them carefully before attempting to set up the machine, 

 count and inspect the parts, and then put them together in a 

 workmanlike manner. See Fig. 154. 



In the case of a second-hand machine, it should be thoroughh- 

 cleaned and disinfected, and the heating apparatus carefully 

 examined — taken down and re-assembled, if necessan,-. 



Care of Lamp. — In oil-burning machines be particularly care- 

 ful of the lamp. Always start with a new wick, which should be 

 slightly trimmed at the corners, so as to produce a nicely rounded 

 flame. Avoid the fish-tailed flame, for it is apt to smoke and 



