POULTRY NOTES

Taranaki Daily News, 18 August 1934, Page 24 (Supplement)

POULTRY NOTES

ADVANTAGES OF INCUBATORS DRAWBACKS OF USING HENS.

(By <

Geo. H. Ambler.)

Since the introduction of reliable incubators and artificial methods of incubation, many improvements have been introduced in the construction and general principles of working the machines. Practically all large poultry-keepers, and also others with smaller stocks, have long realised the value of artificial incubation; and every year the numbers of users increase.

Very few rely entirely on the natural system, knowing well that it is uncertain and unsatisfactory. During the early months, there is always a difficulty in securing sufficient broody hens. If one has to rely entirely on this system of production, hatching is prolonged indefinitely. Although it is admitted that the broody hen is difficult to excel so far as percentages and strength of chickens are concerned, she must of necessity give way somewhat to modern and rapid methods, especially for mass production. The prejudice against' artificial incubation and rearing has been overcome to a great extent by the introduction of well-made and reliable types of machine. It is difficult to over-estimate the value of a reliable incubator. Provided one has the eggs and the inclination, chickens and ducklings can be produced early in the season, or at any other period desired by the poultry-keeper—in other words, the incubator is an everlasting “broody hen.” THE AVAILABLE 'TYPES.

As is generally known, there are two distinct types of incubator on the market —the hot-water machine, and the hotair pattern. In addition to the small models of these two, there are several reliable mammoth machines. Some of the mammoths cater for 10,000 eggs, and the capacity usually varies from 600 to 10,000 eggs. This class of machine will not appeal to the poultry-keeper on a small scale; and therefore my remarks are applicable to the smaller incubators, commonly used by the average farmer. The hot-water type was first introduced in 1883, and since that date the various makes' have been improved, and can be 'relied upon to give good results. Owing' to the copper tank necessary to hold the supply of hot water, the price is higher than for the hot-air type. The water is heated by a lamp at the righthand side of the machine, and the heat and fumes from the lamp are carried through the tank to an outlet on the other side. Some kinds have a double flue, a flow and return system; but this is purely an invention of the particular makers. Under the egg drawer is the moisture tray, which is brought into use at the discretion of the operator. The chick nursery or drying box is placed above the egg drawer, and one objection to this type of machine is the periodical transference of the chicks from the eggdrawer to the drying box, and the consequent tendency to lower the temperature. HOT AIR TYPES. The hot-air machine, as the description suggests, is heated by a flow of hot air which is diffused over the eggs, Eventually passing through two felt diaphragms under the egg try and then escaping at the bottom of the machine. In the hot-water type, the air enters beneath the egg drawer and passes upwards. The air type possesses no tanks to get out of order, and the heat is supplied by a lamp attached to the side of the machine. The intake of fresh air is connected with the heater, and the warmth of the flame generates the moist heat so essential to successful incubation. The chick nursery is below the egg-drawer, and the chickens gradually make their way towards the glass-fronted door and drop through the aperture into the nursery tray. After a few hours, they can be transferred to the brooder, and their removal has little effect on the temperature of the incubator. The regulating device in both types of machine, and the method of regulating and general principle of manipulating, are practically the same. Capsules, expanding at 98 degrees F., are used in most of the up-to-date makes, and they are reliable and work satisfactorily. Many of the American hotair incubators are fitted with a thermostat, made of a centre bar of steel riveted to two bars of aluminium and connected with the regulating rod in exactly the same way as the capsule. The moisture device in the hot-air type is slightly different from that of the hot-water, some machines having long, narrow trays inside and above the egg drawer, while others have a reservoir attached to the heater near the lamp. Both systems are effective, and the general conditions respecting the supply of moisture shoulH be followed during the first hatch. SECURING NEW MACHINES. If new machines are required for use this season, they should be purchased without delay. Most makers hold a good stock about this time of year, but a little later the demand will increase, and several weeks may elapse before delivery can be effected. It is generally admitted that the best results are obtained from the mediumsized machines; the 100-egg hot-water and the 150-egg hot-air being very satisfactory for those who wish to hatch from 300 to 500 chicks during the season. Many poultry-keepers make the mistake of purchasing machines of 50 or 60-egg capacity, and they find after a time that the larger sizes would have proved more serviceable. There is practically no difference in the consumption of oil, and the extra egg capacity is an advantage to those who desire to hatch large numbers. I am frequently asked during the hatching season whether I recommend any special type of incubator. After many years’ experience of both the hotwater and the hot-air patterns, I have proved that excellent results can be obtained from good machines designed on either pattern. Management has very much to do with success or failure, and I have known amateurs to secure very high percentages of chicks, as a result of close study and careful manipulation throughout the period of incubation. The unskilled manipulator will probably find the hot-air type more difficult to regulate and maintain at a steady temperature during inclement weather, chiefly owing to the adjustment of the lamp and its close relationship to a satisfactory temperature. Furthermore, outside atmospheric conditions should be studied, and the height of the flame regulated to meet the rise or fall of temperature in the incubator room. The prices of the two types will vary with the makes. The hot-air machines are cheaper, and the results obtained may justify the saving of money in this direction so that it can be utilised in the purchase of other essentials for the poultry yard. ANSWER TO CORRESPONDENT. "Dry Mash”: For birds kept exclusively for laying the following mash is one in which lucerne or clover meal can be added;—6lb. wheatmeal, 61b. ground oats,

41b. pea meal, 61b. meat meal, 81b. bran, 51b. lucerne or clover meal. For breeding stock I would suggest 81b. wheatmeal, 81b. ground oats, 21b. pea meal, 41b. meat meal, 81b. bran and 51b. lucerne. A rearing mash for chicks from the shell to three months old may be made up as follows: 81b. wheatmeal, 81b. oatmeal, 21b. pea meal, 21b. meat meal, 101 b. bran, 51b. lucerne meal. The mash for layer/ and breeding stock can be used as a wet mash.