28 Money in Broilers and Squahs. 



It is difficult to dry down the eggs in a damp cellar. 

 Moisture pans in incubators should be above the eggs. 

 S. C. Stubbs says he has found that it requires a higher average 

 temperature, by about one-half a degree, when the eggs are cooled 

 than when they are not. 



After the incubating season is over, place the burners in hot 

 water, to which add about a tablespoonful of washing soda, and boil 

 for several hours. This will thoroughly clean them of dirt and 

 make them safer for another season. 



In selecting an incubator, says W. D. Rudd, it is of vital im- 

 portance that a first-class one be chosen; one that will not only 

 hatch well, but hatch strong, healthy, vigorous chickens, for a 

 chicken not well hatched had better remain in the shell. To start 

 with a poor incubator at the opening of the season, is like planting 

 a field with worthless seed, and waiting the entire summer for them 

 to sprout. A complete flat failure is as certain in one case as the 

 other. * 



Campbell prefers an incubator room above ground. 



An unincubated tgg is a very poor conductor of heat. The 

 shell, however, is one of the very best conductors, and to it the more 

 uniform heating of the egg is at first due. In illustration, Mr. Cy- 

 phers says, if a piece of muslin be smoothly wrapped around an 

 egg, it may be held in the flame of a lamp, until the whole egg is 

 hardened, without the mudin burning, so rapidly does the shell con- 

 duct the beat away. 



Do not be too hasty in removing the chicks from the incubator. 

 It will be all the better to allow them to remain for twenty-four 

 hours, so that they will be fully dried. 



In closing the incubator door, see that the jar has not put out 

 the lamp flame. 



Don't lose sight of the fact that there is enough moisture in 

 an egg to hatch it. Therefore, the art of properly applying venti- 

 lation is of more importance than the moisture question. 



Eggs will stand a greater variation in temperature the last week 

 of the hatch tlian they will the first. 



To test thermometers, place them in water, warmed to 102 de- 

 grees, alongside a reliable ph}'sician's thermometer. Stir the water 

 continually while testing. 



In airing eggs, Mr. Stevenson says, if the room is 40 to 50 de- 

 grees, 10 to 15 minutes is long enough; while if 70 to 80 degrees. 

 20 to 30 minutes is none too long. 



In a room of 60 degrees temperature, eggs will lose one degree 

 in two minutes ; in 40 degrees, about one degree in one minute. 



If we run the. ventilators one-third open in a room with a tem- 

 perature of 40 degrees, they should be all the way open if the room 

 should be 80 degrees. Always the warmer the room, the more ven- 

 tilation should be given. The ventilation must, also, be regulated 

 according to the atmosphere. Dry climates require much less ven- 

 tilation than where the air is laden with moisture. The amount 

 can be determined only by careful observation. If the chicks' come 



