iSS7 
THE RURAL HEW-YORKER. 
and B the inner. C C are strips one inch 
wide and one inch thick, with iron rods, % of 
an inch thick (F P) upon which the tank 
rests. P Pare similar strips (hut no rods) 
for supporting tihe egg drawer. E is a W r 
ineh tin tube, two foet long, which admits ir 
into the ventilator (space under egg drawer). 
The ventilator is five inches deep, and is of the 
same length and width as the tank. Fig. 48ti 
shows a sectional plan; 
Fig. 486. 
A is a tube extending through the incuba¬ 
tor into the tank. B is a faucet for draining 
oir water. C is the egg drawer. P is the tin 
air tube. The egg drawer, Fig. 487, is four 
inches deep, outside measurement, and should 
be made of light material. It is 39 inches 
long, and 30 inches wide, containing three 
movable trays, 1J^ inch deep, and of size to 
fit in the drawor. The bottoms are thin strips 
(one inch wide and one inch apart, to both 
drawer and tray s) over which muslin is tightly 
drawn and tacked. Thu tank is seven inches 
deep. The faucet is detachable, and screwed 
in when desired, on a thread. The tube on 
top is seven inches high. The front of the egg 
drawer is also boxed off and filled with saw¬ 
dust. 
It requires about 115 feet Of lumber (inch 
tongued and grooved hoards), and the cost of 
the tank is about $5. The plan of the tank is 
shown at the sectional view giveu. When 
completed the incubator is simply a box, hav¬ 
ing this appearance—See Fig. 488. 
Fig. 488. 
In building one may follow any plan that 
may be preferred, as it is not necessary to 
couform to any particular design. Have the 
floor close. All that is necessary is to make a 
warm room for keeping the eggs at a uni¬ 
form temperature; but do not attempt to havu 
any tubes for the escape of air. Opening 
the drawer to turn the eggs provides sulli- 
cient ventilation. 
DIRECTIONS FOR OPERATING. 
Each tray holds about 8(1 eggs, laid iu pro¬ 
miscuously, the samo as iu a nest, making the 
total number for incubator 340 eggs. First fill 
the tank with boiling water, but never allow it 
to remain iu the tube on top, as it thus increases 
pressure; hence, when the tank is full to top 
of tube, draw off a gallon of water. Fill it 
48 hours before putting eggs in, and have 
heat up to 1 If) 0 liefore they are put in. As 
the eggs will cool down the heut, do not open 
the drawer for six hours, when the heat should 
be I03 u , and kept as near to that degree as 
possible, until the end of the hatch. It is 
best to run it a few days without eggs, to 
learn it thoroughly. FJace incubator in a 
place where the temperature does not fall 
below (')()'•'. As the heat will come up slowly, 
it will also cool off slowly. (Should the heat 
bo difficult to briug up, or the eggs be too 
cool, you can raise or lower the trays, using 
small strips under them. You can also stop 
up or open the air tube in the front opening 
of the ventilator whenever you desire. When 
the eggs are put in, the drawer will cool 
down some. All that is required then is to 
add about a bucket or so of water once or 
twice a day, in the morning and at night, but 
be careful about endeavoriug to got up heat 
suddenly, as the heat does not rise for live 
hours after the additional bucket of water is 
added. The cool air comes from the ventila¬ 
tor pipe, passing through the muslin bottom 
of the egg-drawer to the eggs. Avoid opening 
the egg-drawer frequently, as it allows too 
much escape of heat, and be careful not to 
open it when chicks are batching, unless com¬ 
pelled, as it causes loss of heat and ryoisture 
at a critical time. 
Cold drafts on the chicks at that time are 
fatal. Do not oblige visitors. Be sure your 
thermometer records directly, us half the fail¬ 
ures are due to incorrect thermometers, and 
not one in twenty Is correct. Place the bulb 
of the thermometer even with the top of the 
eggs, that is, when the thermometer is lyiug 
down in the drawer, with the upper end 
slightly raised, so as to allow the mercury to 
rise, but the bulb and eggs should l>c of the 
same heat, as the figures record the heat in 
the bulb, and not in the tube. 
Turn the eggs twice a day at regular inter¬ 
vals—six o’clock in the morning and six 
o’clock at night. Do not let them cool lower 
than 70 degrees, Turn them by taking a row 
of eggs from the end of the tray and placing 
them at the other end, turning the eggs by 
rolliug them over with your hand. By re¬ 
moving only one row you eau roll all the rest 
easily. Give no moisture the first week, very 
little the second, and plenty the third week. 
Do not sprinkle the eggs. For moisture, put 
a wet sponge, the size of an egg (placed in a 
fiat cup), iu each tray, the second week, and 
two sponges in each tray the third week. Do 
not put iu sponges until you are about to shut 
up the drawer, after turning. Wet the 
sponges by dipping In hot water. After the 
first teu days the auimal heat of the chicks 
will partially assist in keeping the tempera¬ 
ture. Bo careful, as beat always drops when 
chicks ore taken out. You can have a small 
glass doorin frontof the eggdrawer, to observe 
thermometer, if desired. Always change 
position of trays when the eggs are turned, 
putting the front one at the rear. After the 
fourteenth day spray the eggs twice a day 
with water warmed to lit) degrees, using an 
atomizer, and do it quickly. 
THE NEW YORK POULTRY SHOW. 
(RURAL SPECIAL REPORT.) 
FINE DISPLAYS OF ALL KINDS. 
Once more the great roof of Madison 
Sauare Garden resounds with the crowing of 
cocks and the great din that, always accom¬ 
panies a largo poultry show. It is two years 
sluce the last one, held by the New York Fuu- 
ciers’ Club. The present one is held by the 
New York Poultry Exchange, and is supported 
by many of the lending poultry fanciers who 
cannot afford to lose the honors of the city of 
New York. The birds come from a diversity 
of points of many States. A novel arrange¬ 
ment of this exhibition is the open-wire show 
pens, being open in the front, back, and top, 
which lets in full light around the stock and 
enables one to see at once through the differ¬ 
ent pens and compare them at a glance, the 
dividing partitions only being a solid surface 
of thin metal, to keep the birds from fighting. 
One feature of this exhibition is the prepond* 
erance of Asiatics, especially the Light Brah¬ 
mas, a few Dark Brahmas, but Cochins, Buff 
ami Partridge, and Langsbans, also, are finely 
represented. The exhibit of Plymouth Rocks 
alone embruces over 250 birds. Wyandottcs 
likewise are well represented, and so are their 
white cousins, the White Wyandottcs. Ttie 
Asiatics usually occupy a large share of space 
but in this ease the smaller birds occupy a 
smaller space than usual; but there are some 
fine birds. There are also a few Andalusians. 
Leghorns are not numerous. The Game class 
isrepresented by some beautiful specimens. 
Miuorcas ure largely represented, both Black 
and White. Of Spanish and Hamburg there 
are but few. Some tine White crested Black 
Polish, some all white, and an old-fashioned 
pen of Yellows are shown. Silver-gray and 
colored Dorkings are stronger than usual. 
There arc, too, soma very fine Jersey Blues. 
The French breeds are represented principally 
by a few good Houdaus. Bantams are in fine 
order, if not numerous. 
Turkeys arc doing their best with lino, im¬ 
mense, plump bodies for Christmas fare. 
The aquatic class is very good. There are 
quantities of ducks, and iu an inclosure with 
water are some beautiful specimens of Man¬ 
darin, Wood, Whistlers, and other fancy 
birds. 
A grand display is also made of Golden 
Pheasants, in two large iuelosureB. 
Pigeons arc a special feature of this exhibit. 
Homing pigeons are in great numbers, from 
many points—from Alabama to Boston—with 
records of long flights, some of them for 
hundreds of miles without stopping, and dur¬ 
ing the show thoir powers will be tested in 
(lights home. Of fancy toy pigeons there is 
a delightful display of fornis and colors— 
Priests, Nuus, Owls, Barbs, Swallows, and 
endless others. More will be shown than are 
yet in position. 
Those who ure not initiated into the wys 
teries of incubators and brooders can find 
he:e ample information of the practical work¬ 
ings of hutching without hens, and rearing 
without mothers; and also see all the modern 
appliances for feeding, doctoring, etc. The 
exhibition remains opou till December 21. 
The rabbits and fancy pets finish up this 
great show in Madison (Square Garden. 
H. H. 
WYANDOTTE8. 
The Rural first called my attention to this 
breed, and glad I am to state that they are 
with me still the best fowls I breed. Wonder¬ 
ful improvement has taken place in this 
breed, and they breed us uniformly as most 
other breeds if properly selected. As layers, 
I have found them unusually good ; but their 
great merit lies in the splendid dressed car¬ 
cass. I seud poultry to private parties iu 
New York City, and find the W y a culottes 
sell the best, and invariably the customers 
wont more of the kind. They arc meaty, 
with less iuternar fat than the Plymouth 
Rocks. They are in poultry what Berkshires 
are in swine. So the Rural has another 
feather in its cap. 
OLD SUBSCRIBER AND WELL-WISHER. 
Dtunj 
“ FOREIGN SALT IN THE DAIRY.” 
Mr. T. D. Curtis's statements controverted-, 
the alleged objects of his article-, compara¬ 
tive analyses of American and English 
dairy salts-, uniformity of grain and 
“conditionbrines of both countries; 
alkali in both suits-, premiums on butter 
salted with both kinds. 
The Rural New-Yorker has proven itself 
to be a thoroughly American journal and has 
been so steadily inbred with the true Ameri¬ 
can spirit that I was sorry to find it giving 
Space in its columns to an article by the paid 
agent of a foreign concern, iu which he has 
stated so much that is not true in attempting 
to injure an important American manufac¬ 
ture for the benefit of the foreign interest 
with which he is ident ified, as to make its cor¬ 
rection absolutely necessary. I refer to the 
article on “Foreign Salt in the Dairy” by T. 
D. Curtis which appeared in the Rural of 
Dec. 3. 
The article was written for two purposes: 
First to beueflt English dairy salt by injuring 
the reputation of American salt which is rap¬ 
idly supplanting the imported article; and, 
second to further aid salt of foreign manufac¬ 
ture by creating a public opinion in favor of 
removing the duty now imposed upon if. 
The tariff question will receive future atten¬ 
tion. The misrepresentations regarding 
American salt demand immediate correction. 
Mr. Curtis begins with this statement: “It 
is a well known fact among leading dairymen 
that American dairy salts are not as pure and 
reliable, uor of us uniform grain, nor in as 
good condition for the use of the dairyman 
as the best English salts.” As regards the 
first statement, as to purity, I offer the analy. 
sesof one of the leading American salts and 
that- of the salt with which Mr. Curtis is con¬ 
nected, both made by Dr. F. E. Engelhardt, 
of Syracuse, N. Y,, who is recognized as an 
analytical chemist of the highest standiug. 
Both analyses were made from samples taken 
from commercial packages in a general ware¬ 
house. 1 withhold the name of ihe brand iu 
order that a charge of free advertising can¬ 
not be made. 
Comparative analyses of Dairy Salts made 
by Dr. F.E. Eugulbardt, of Syracuse, in 1886: 
Moisture. 
English. 
.. .0.8200 
American. 
0.3134 
Insoluble Matter.. .. 
_0.0306 
0.0064 
Sulphate of Lime ... 
... 1.2063 
0.9090 
Chloride of Magnesium.. .0.0311 
0.0584 
Pure Salt . 
..97.6800 
98.4893 
The “uniformity of 
grain” iu 
salt not 
ground depends upou the sifting, and this is 
done in the brand mentioned in the same 
kind of sieves and in the same manuer as in 
the brand Mr. Curtis represents. As to “good 
condition,” this American salt never lumps, 
while Mr. C.’s does lump; this salt is always 
eleau, while Mr. C.’s is usually more or less 
discolored with dirt. 
Mr. C. next makes a number of incorrect 
statements regarding American brines. The 
natural brine- flows in this country and Eng¬ 
land ure formed in the same manner, and the 
objections mentioned as applicable to the 
American, apply to the English as well. He 
then says “where the brine i ; made, as in the 
Genesee, N. Y. region, by forcing water into 
the borings, and thus artificially, as a were, 
producing the brim s, it coutmus not only the 
impurities of tiie rock suit dissolved, but all 
that are contained in the water that is forced 
into the borings. Heuco the briues are very 
impure.” Mr, C., in his endeavor to injure 
the particular dairy salt that has most success¬ 
fully supplanted his own trade, has quite over¬ 
reached himself in thus referring to “Genesee” 
brine. All thatbrineis from a natural flow; 
not one gallon of it is from water forced into 
the borings. The brine is formed and is ob¬ 
tained precisely as is that in England from 
which the best English dairy salts are made, 
and it is purified in the same way. Tn other 
localities Mr. C’s remarks may apply. 
After sundry assumptions of wisdom in 
regard to purifying brines Mr. C. concludes 
this subject by saying “American salts have 
an alkaline reaction, which is a great ob¬ 
jection to dairy salt.” His statements in ref¬ 
erence to purifying the brine are iucorrect; 
but it will be sufficient to give the result of 
chemical investigation. An official chemist 
of high stunding in New York City, has 
recently examined the American salt referred 
to and the English brand which Mr. C. repre¬ 
sents, and lie certifies that the English salt has 
a greater excess of alkali than the American. 
Names and further facts will be giveu if 
necessary. 
And then Mr. C. claims that he has shown 
why American dairymen must use English 
salt. Mr. C. attended the recent annual con¬ 
vention of the National Butter, Cheese and 
Egg Association at Manchester, Iowa. He 
can remember it by recalling the fact that he 
there introduced into an address on u subject 
altogether foreign to salt, these same claims 
in reference to English and American salts. 
At that meeting there was an exhibition of 
dairy products when the Association’s judges 
awarded 15 premiums on butter. Of these, 
13 were given upon packages salted with 
American salt, and two upon those in which 
English salt had been used. Lest this may 
be considered to be due to locality, I will 
state that at the meeting held in Chicago last 
year, where the exhibits came from many 
States, nearly the same proportion obtuined 
in the premiums awarded. These National 
exhibits effectually sweep away the absurd 
claim that American dairymen must use 
English salt. 
The fact is, that the best brands of Ameri¬ 
can dairy salt have come to stay. It is claimed 
for them that they are as good as any made 
elsewhere. They will stand or fall iu compe¬ 
tition with foreign goods solely upon their 
merits. No attempt is made to bolster them 
up by false statements derogatory to English 
salt, and the American agents of English man¬ 
ufacturers cannot permanently injure them 
by erroueous statements as to their alleged 
inferiority. james wood. 
Mt. Kisco, N. Y. 
WHO CAN ANSWER? 
Has anybody experimented so as to learn 
the effects on the quautity and quality of milk 
and the color and character of the butter of a 
fresh meat, ration given daily to a milch cow? 
Eggs and milk are knowu to be not remote 
from each other iu constituents. The best 
grain for milch cows, so practical dairymen 
tell me, is ground wheat screenings, and those 
who have hud experience with fowls, stay there 
is no grain equal to them for egg production. 
Iu the winter when cows get no green food, 
the butter is apt to be white. The yelks of 
eggs are affected in the same way, when the 
hens arc deprived of similar food. But where 
hens are turned into the fields to devour the 
white grubs which arc often the scourge of 
crops in the old country, the yelks of the eggs 
change to a yellow that is nearly an orange, 
and they are much sought for by confectioners, 
though rejected for the table ou account of a 
disagreeable taste they acquire. I have no¬ 
ticed myself the feeding of pork cracklings in 
winter restores a summer tint to the eggs. 
Will feeding fresh meat in some clean form, 
increase the quantity and high ten the color of 
butter? The Kaffir women, whose daiiy ra¬ 
tions arc almost wholly milk and fresh meat, 
breed as often and have twins us frequently 
as Dorset sheep; will a similar food ration 
produce similar results iu cows and chickens? 
B. F. JOHNSON. 
VITALITY OF POTATO VARIETIES. 
Lessons from stock breeding', production of 
new varieties of potatoes ; slotv deteriora¬ 
tion under adverse conditio’ns ; variations; 
selection; with proper selection and favor¬ 
able conditions improvement, sure. 
Our improved breeds of cattle have been 
brought to their high degree of excellence by 
careful selection, abundant food and skillful 
management. No fact is better appreciated 
by breeders of cattlj than that to sub¬ 
ject any of our improved breeds to exposure 
and a limited supply of food, and to select for 
reproduction without proper regard for the 
quality and type desired, would soon cause the 
breed to deteriorate, 
ll 
