278 Chicken Hatching — Cheese. 
CANTELO'S PATENT HYDRO-INCUBATOR, FOR HATCHING 
CHICKENS. 
This machine is very simple : it consists of a cistern of water, 
hot, which is heated by a peculiar stove, the heat of which is 
shown by a thermometer. This water is heated to 109°, and 
flows over a surface of vulcanized caoutchouc, the lower surface 
of which is in contact with a tray or nest of eggs, and maintains 
a heat of 106°. The tray is open at the sides, the bottom is 
made of wire gauze lined with cotton canvass, and is raised or 
lowered by wedges, thus merely presenting a small surface to the 
lower surface of the caoutchouc, which represents the breast of the 
parent fowl, and thus only a top contact heat is communicated to 
the egg. Around the stove is a warm chamber, in which the 
chickens are put as soon as hatched, and where they remain about 
thirty-six hours before taking food; they are then placed under 
the hydro-mothers, which consist of a series of pipes, kept at a 
heat of 106°, and under which the chickens nestle as under a real 
mother. 
There is now no further trouble. During the first ten days, the 
chickens feed themselves in the house, and are then only permit- 
ted to go out in the open air, returning at pleasure to the protec- 
tion of the hydro-mother. At the end of six weeks they are put 
into a common roosting-house, and henceforth shift for themselves. 
In a large hydro-mother, 44 feet long, the warm w'ater pipes 
are placed about four inches from the ground, and a movable 
board is so placed that the backs of the youngest chicks just touch 
the pipes; the board being lowered as the chickens increase in 
size. 
The Hydro-incubator has been exhibited in Regent street, Lon- 
don; as also at Mr. Canteld's Model Farm, at Cheswick, where he 
has more than 2000 head of poultry running about, from one day 
to three months old. — Illustrated London JYews. 
CHEESE. 
The manufacturing of cheese in our State is rapidly increasing, 
and the demand for foreign markets continues also to increase. If 
our dairymen give attention to the preparation of cheese for ex- 
port, there can be little doubt that the demand will equal the sup- 
ply for a long time to come. Already the American cheese has 
almost superseded in the English market all other foreign cheese, 
and it will soon affect materially the price of English cheese. 
The amount shipped on the canal, in 1847, the product of our 
