Marcu 15, 1906 
7 
THE AUSTRALIAN GARDENER. 
Simplex 
Incubator 
D. Lanyon 
Rundle Street, 
KENT TOWN, S.A 
latest Customs returns show that 
during the year 1904 South Australia ex— 
ported £118,543 worth of eggs, an average of 
£2270 weekly. 
Information about Eggs. 
Grade the market eggs. Put your brand on every case. 
The demand for fresh eggs 1s growing. 
The market eggs should be infertile. 
resh air is essential to good laying. 
lability is the main factor in selling your produce. 
Take the males away from the hens just as.soon as you have 
‘finished hatching. 5 
The infertile eggs kee much better than the fértile and are 
Consequently better adapted to market demands. 
2 
0 He 
oD 
ofe 
Torrefield 
Barley 
Petalomia 
And 
Munburnie 
Incubators 
BROODERS 
Everything in the 
Poultry Line 
R&S" Write for our 
Catalogue to 
Fr, 
Anthony 
and Co., 
Payneham 
Road 
ST. PETERS, S.A. 
i 
Telephone 948, 
If you could only realise the value of appearance you would 
carefully wash every egg. Even new laids are not enticing if © 
dirty. ; 
eh egg is one of the most complicated creations with which 
we hayeto do. ‘his is true of its make up as well as of its 
power to produce a living bird. L 
beautifully adapted to the treatment it is likely to receive from 
those who handle it, and is able to withstand quite severe 
shocks without injury to its vitality and structure. 
Everyoné who has operated an incubator remembers the 
injunction to retain the larger and highest. The egg is pointed 
at one end and in the bowl like nest the smaller end naturally | 
drops towards the centre and lower part of the nest. 
Egg shells are composed of very fragile materials, and have 
very few of the elements of strength, yet they are comparatively 
not easy to break on account of their shape. At the same time, 
the chick inside is able to get out, because from the inside the 
shell is easily broken with slight use of force. , 
Just inside the hard shell is found soft menbraneous linings, 
each composed of fibres laced transversely so as to give them 
elasticity and strong powers of resistance. These linings 
separate at the large end, one following the shell and the other 
kept away from it by the air it contains. This is the air sac 
or space of which so much is heard in discussing artificial in- 
cubation. f 
Inside this lining is the white, composed of various minerals, 
salts, and almost pure albumen. When a fresh egg is broken, 
the white appears to be homogenous, but if it is hard boiled it 
will be easy to peel off layer after layer of the white which 
shows that this part of an egg is made up of anumber of layers, - 
each distinct and separate from the others. j 
Suspended in the white is the yoke, composed largely of 
mineral salts and fat. The oil from the yolks is highly valued 
in many parts of the country on account of its healing and 
soothin. qualities. It is also built in layers, and is prevented 
from being displaced by a perfect contrivance. Surrounding 
the yolk is a transparent membrane which holds it together, 
and from this a membranous cord, perfectly transparent, ex-— 
tend in each direction until it reaches and is firmly attached to _ 
the inside lining of the shell at th end of the egg. This cord 
is curiously twisted and serves as a spiral spring to hold the 
yolk in its place in the centre of the egg, and to protect it from 
sudden jars, which might rupture the sac in which it is 
enclosed. é ; 
On one side of the yolk of a fresh egz will be found a whitish 
spot. This is the balance which always keeps the contents the 
same side up. If we turn an egg it will be but a few moments 
until the contents are the same side up that they were first. 
This arrangement is so placed that the germ of a fertile egg is 
always on the top side of the contents of the shell. This causes 
the germ to always lie next to the hen when she is setting, thus 
getting all the heat that the hen’s body generates. 
The construction of the egg is one of the finest bits of 
nature’s handiwork, and when we consider that the smallest 
humming bird’s egy is as complicated as the largest egg of an ~ 
ostrich, we see how wonderfully well adapted to its use an egg 
has been made. 
Feeding Fowls. 
Variety is charming 
Skim milk’s good food 
Keep the grit box full 
Have the charcoal before them always 
Poor houses mean more food used 
Correct feeding is the mainstay of success 
Cleanliness adds to the food’s value 
The cheapest food is not always the best 
Don t forget pure fresh water always hae 
Penned rowls should have green feed daily 
tlan to grow plenty of green stuff in summer 
The food should be clean enough to eat yourself 
Feed nothing filthy, nothing stale, nothing decayed 
Feed the birds at regular intervals : irregularity does not foster 
best results. 
Wheat at a dollar a bushel may make more money for you 
than corn at 59 cents. : : 
The analysis of every possible feed stuff should be in the hands 
of every poultry keeper. aie 
‘Theri when a favorite food gets too dear to give ata profit, you: 
can substitute something lower in price, but with the same 
elements. faa Be oes 
Sticking blindly to one ration year in and year out,dear and — 
cheap, doesn’t enhaaes the profits. ites an 
In construction the egg is’ 
