30 vloney in Broilers and Squabs. 



When eggs are overheated in the start, the chicks are generally 

 found dead in the shell when the hatch is due. 



J. L, Campbell, the incubator expert, says: "Although I have 

 been raising chickens all my life, I learn something new every year.'' 



We do not believe that it is possible for any incubator to make 

 a hatch, regardless of conditions, without some moisture. We know 

 that under certain conditions it can be done, but not always. 



Turning eggs during incubation prevents the blood vessels 

 growing fast to the shell. 



When chicks form near the small end of the egg they are apt tc 

 die in the shell. 



Always fill the incubator with eggs, when starting; a half-full 

 machine cannot do as satisfactory work on account of the amount 

 of dead space. 



The correct position for eggs during incubation is on their 

 sides with the large end slightly higher. 



It is possible to make a good hatch without testing the eggs,, 

 but such cases are rare and accidental. 



Sixty degrees will neither, start nor chill the germs in the eggs, 

 and will keep them good longer than any other temperature. 



Handle the eggs in the incubator as little as possible. Sweaty 

 and dirty hands stop the pores of the eggs, and may also impart de- 

 lecterious odors when such eggs are returned to the incubator heat. 

 There is not enough stress put on the importance of having strictly 

 clean hands when handling eggs in the course of incubation. The 

 incubation of eggs may be stopped by -what seems a very insignifi- 

 cant cause. Avoid handling as much as possible. 



The following pointers are taken from an extended experience, 

 and will be found useful : 



If you notice the chicks crowding, you will know that they are 

 suffering for more heat in the brooder. 



Where less than a thousand chicks are hatched a season, reliable- 

 sectional brooders are better and more economical than the pipe 

 system. 



Sevent)' degrees is warm enough for chicks after they are three 

 weeks old. 



When the chicks scatter about the brooder at night, they are- 

 comfortable, and all conditions are right. 



Ninety degrees is hot enough to start the chicks in the brood- 

 ers. 



Cyphers says that chilled chicks, kept in a brooder where the- 

 temperature is up to lOO degrees, and fed on bread and milk, gene- 

 rally recover. 



Make note of the number of chicks you put in the brooder, and 

 have kept a memorandum of all deaths and, if possible, cause of 

 same. 



Any good incubator will hatch eggs if rightly attended to, but 

 raising the chicks after they are hatched is the rock that shipwrecks 

 nine out of ten incipient poultrymen, truthfully states F. H. Rich- 

 ardson, in "Northwestern Horticulturist." 



