A.tifICIAL AND NATURAL MODES OF HATCHING.

New Zealand Mail, Issue 1745, 16 August 1905, Page 60

ARTIFICIAL AND NATURAL MODES OF HATCHING.

Now that we are once again in the full swing of the hatching and rearing season, it may perhaps bo interesting to recall and classify some of the arguments advanced in favour of their own methods, and against those of their opponents, by the respective advocates of the two systems of hatching, artificial and natural. And we plaoe the artificial system deliberately first, because, under present-day conditions, there is a greater array of reasons in its favour, and it may be said to appeal to a larger number of poultry-keepers than does its rival. And who are, or should he, its patrons? First comes the agriculturist, to whom the whole question of poultrykeeping should prove one of vital interest and importance. It may b© urged that if he farms on a large seal© his time could be more profitably employed than in attending to incubators, as it must he conceded that these machines cannot be left to the management of untrained persons. In that case it would no doubt pay him, provided that th© conditions were suitable, and his enterprise on a sufficiently large scale to employ a poultry-man, provided that he himself thoroughly mastered the principles of incubation, so as to be able to intelligently supervise the whole.

THE SMABL “WORKING” FARMEii will probably gladly give sufficient time and attention to his incubators, however busy he may be, as he will realise that the time thus spent is possibly the best remunerated by results of the whole twenty-four hours. The cottager and labourer must perforce he contented with the “natural means until he can save sufficient capital to purchase an incubator, but he will find such an investment well repaid once he is in a position to make it, and in the duck-raising industry . of Bucks, and Bedfordshire an obstinate disinclination to make us© of the new methods bids fair to cost the “duckers” their pre-eminent position. j_>ut in any case, the running of aa

incubator demands personal attention and proper understanding of the machine. To “leave it to the women,” aa is still too often the case in all that pertains to poultry-keeping, will not bring success, unless the goodwives themselves have had proper training. It will be gathered from the above that, in the case of farmers and artificial incubation, a certain amount of discussion pro and con may arise, but to'the following classes of poultry-keep-ers incubators should prove an unmixed blessing. {1) The suburban dweller whose space is limited, (2) the amateur of tne heavy breeds, (3) the managers of big poultry plants dealing with large contracts, (4) the specialist in day-old chicks, (6) poultry instructors and those engaged in special research and experiment; Greater scope,

GREATER CERTAINTY OF RESULTS, a steady succession of output, greater freedom from parasites in the chicks hatched out, are the reward of the skilful and" patient devotee of artificial incubation. But attention must bo paid to several important points to secure this reward, and they may be summarised as follows: 1. The incubator should stand in a building having a regular temperature so far as is possible, the ideal being between 50 degrees and 55 degrees F. There should be an abundance of fresh air slowly circulating through the room, though not a draught.

2. The incubator should receive regular and systematic attention, the lamp being trimmed and filled daily, the moisture trays (in the tank pattern oi machine) kept filled, the eggs turned and judiciously cooled twice a day, and the temperature of the egg-drawer maintained at the proper degree (what that actually is will depend on the type of machine, and the temperature of the room). It is . important to see that the drawer thermometer rests on a ‘dive” egg, and also that the incubator is not subject to sudden jars of any sort.

3. The eggs should be tested twice during the period of incubation, once on the 7th day for fertility, and again on the 19th, so that any addled eggs may be removed, thus ensuring a purer atmosphere inside the drawer for the chickens ■about to hatch. An objection often urged against incubation is that if anythingt goes \yrong with the machine, the whole hatch is spoilt. It may, however, be said that with proper care and attention this very rarely happens, and if several incubators are being run together at the same time, as would usually be the case on any establishment .Working on commercial lines, the eggs from the refractory incubator could be temporarily transferred to the drawers of THE OTHER MACHINES. What now are the claims that may be put forward by the advocate of “natural” methods? Is there danger that he will he completely ousted from the field in time? Rather the conclusion is that there is ample room for both -methods, and the wise poultrykeeper will probably find himself well advised in adopting artificial hatching for his principal output, and natural hatching subsidiary to this. There is no doubt that for hatching chickens that are to make future stock-birds it is preferable to batch out under the hen, as undoubtedly something .besides mere warmth is imparted to the eggs by her, making far more robust chickens, possessed of greater stamina for early-hatched birds that are to make spring chickens or develop into pullets to lay early in the autumn, this is not of great consequence, but for birds that are to become the progenitors of future stock the natural means are preferable, as such eggs can be set at the natural hatching season. The ben may, moreover, be judiciously employed to rear her own brood after she has hatched them out, and she will enable them thus to obtain natural food, far better than anything we can provide for them in artificial brooders. Again, if we are not to run the risk of. turning our “general purpose” breeds into non-sitters through not allowing them to go on laying through the summer with a consequent diminution of supply during the winter, we ought to permit hens of these breeds to sit once during the year. They will thus obtain a good rest and he ready to produce eggs at that season of the year when a full egg-basket can give to their owner the greatest amount of satisfaction.