Poultry Notes

Wanganui Chronicle, Volume 73, Issue 115, 17 May 1930, Page 8 (Supplement)

Poultry Notes

OLD AND NEW METHODS OF HATCHING CHICKENS

At this season of tho year incubation is occupying the thoughts of all pcultrymen. Chickens must bo produced annually, and each year the demand in crones. There are two methods of incubation, viz., natural and artificial. The natural method suits the beginner, for the mother hen knows more about hatching chickens than even tho greatest expert. The groat difficulty is that incubation is carried on at unnatural times, and broody hens are most difficult to-get during tho wintry months. Then, if large numbers of chickens are wanted, tho labour entailed is a very serious item if hens are being used. There are still, however, breeders who hatch all their chickens by hens, as they consider that by doing so they cut out the danger of bacillary white diarrhoea, that better hatches ar., obtained, and stronger chickens aro reared. There may be some truth in these statements, but the system has many disadvantages. The hatching season must necessarily be a prolonged one, as broodies are difficult to get at the right time. The housing and labour are both very much increased, which, means expense. There is, of course, this benefit as far as the chickens are concerned, that the broods aro smaller, and there is not the same risk of infection. Artificial hatching has now been perfected. to such an extent that it is very questionable if hens will hatch out a better percentage than the pre-sent-day maclinns. The incubators can now be run without the many variations in temperature which were at one time unavoidable, so that tho chickens aro more vigorous than they used to be. Experiments hi ve proved that healthy incubator hatcaed chickens are as easily reared as those hatched out under hens. Everything is now in favour of artificial hatching, and there is no commercial establishment that can waste time and money on the natural method. Artificial Hatching. There have been great improvements in artificial hatching during the last decade or so. The ruacl incs are larger and better, and the methods of heating have been brought very near perfection. The latest mode, elc itric heating, will soon be universal, for undoubtedly the original method of heating by oil is becoming out of date and cumbersome —the attention that must be given to the lamps and flues of tho machines entails too much time and labour. There is a'.so uhvajs a con-

stant danger of change in temperature. When gas heating was introduced poultrymen recognised its advantages. Lt was easier to work throughout thj day, although there was a slight variation at nights when tho pressure was rsduccd at the works. There was always, however, a grave d/njer frem tho fumes, which were always present, as they were also when oil wfts being burnt. These fumes were not conducive to successful hatching.

The most up-to-date method is undoubtedly electric heating, which is the cleanest, cheapest, ano most easily handled method of the lot. The air of the incubator room and of the machine is free from fumes, and the temperature can be kept steatlyr night and day, very little attention being required. The fact that the neat is maintained in such a stci dy manner means that tho hatch is ver on the 21st day, which makes stronger chickens, and it is a saving of t nie. A new electric hc?.ter hr.< been put oa the murket which, can be fitted to any machine. These healers can be easily controlled, and tlicro is absolutely no danger to safeguard against.