POULTRY NOTES.

Horowhenua Chronicle, 16 July 1925, Page 3

POULTRY NOTES.

HINTS ON INCUBATION. Generally speaking, the incubation i of eggs is somewhat akin to the plant- . ing of seeds—you want warmth and » moisture for successful germination , in both instances, in order to assist germination during the first five days it is essential that a certain amount 1 of moisture be present in the incubator itself. This, of course, is governed by tie climatic condition of the particular district in which the machine is being worked. Perhaps, the chief feature of successful incubation is the carrying’ out of the instructions which are furnished by the manufacturers of the incubator. 1 Each machine has its own peculiarities, and the best results are obtained by the man who makes a study of the failings and attributes of each machine he owns. During the first five days, then, the eggs do not need much draught, and, in order to keep in tlie moisture, it is advisable to nearly shut up the machine. From the 6th to*'the 18th days increase the draught through, hut from the 18th to the 21st day decrease the draught, and give’ slightly more moisture, so as to assist the chick in hatching. For the first three days the eggs should not he touched. Moreover, during tke first week the eggs should receive very careful treatment, oecause Everything in connection with the embryo (germ) is very weak and joist beginning to form. After the third day the eggs should be taken oot of the incubator, twice a day, and put back, immediately tkey have been turned, without allowing them to cool. When tlie first week lias elapsed the eggs may, after turning, be allowed to cool, but never so long as to become chilled. From ten to twenty minutes is the usual time allowed for cooling, according to ciraumstances. Above all, do not expose the eggtrays to- draughts, or allow the eggs to become quite cold, and never open the door after the eighteenth day. ’slo thermometer should not he allowed to rim up above the correct degree of heat (103 degrees, hut never more than 104 degrees is the correct temperature at this stage) as the chicks will be suffocated, or, failing this, considerably weakened. Once the chicks are hatched out, the doors of the machine may he opened a little. Some people close all the doors and have the incubators in a stuffy room, and then wonder why the hatch is such a poor one. The selection of suitable eggs is all important, and the most desirable egg for incubation is that possessed of a fine-texture shell, medium in size, and not gritty. Particular attention should be paid to (he lamp, the Wick of which needs trimming almost every night, unless, , as in the more modern incubators, the lamp be of an improved pattern. If the latter, then trimming is required every third day. Some farmers simply mb off with, their fingers the carbon deposit on the wick, but a pair of scissors is far more satisfactory. Should the night show any prospect of a frost, the lamp should be turned up fairly high, but without risk of fire. If the flame .is weak the cold night will send the machine back several degrees, which may spell disaster lo the hatch. Regular heat is the keynote of good incubation. If, during the last day or so, it is discovered that the hatch is somewhat “dry,” a good plan is to dip some towels fnto fairly hot water, wringing lightly out, and lay them on ton of each tray. This will help the chicks in hatching. At the seventh or eighth day the eggs should be tested for fertility, for by this time most of the weaklings have died. The kevstoneof (he whole question is that the breeding stock should vigorous, and reared . under good, hard conditions. All the care which may have been exercised during die incubation period will ho nullified if the eggs come from stock. Given eggs from good stock, and careful adherence to the instructions for incubation, good results may- be reasonably expected. The breeding stork must have plenty of green food and exercise.