POULTRY-KEEPING.

New Zealand Journal of Agriculture, Volume 52, Issue 6, 20 June 1936, Page 375

POULTRY-KEEPING.

Artificial Incubation.

If only one small incubator is. to be,worked, the question of,the place. where it is to be operated does not call for much thought, as any quite wellventilated room . suits the purpose, , but it is advisable to have ? the room handy so that the necessary attention can be given easily to the machine. In countries where great extremes of heat and cold are experienced, special incubator cellars are built, but it is not necessary to go to such expense in this Dominion. However, where a number of kerosene-lamp machines are operated, it is well to bear in mind that the lamps are burning night and day and consuming a large amount of oxygen, and also that from the first week of incubation the ’ growing embryo requires a regular supply of oxygen in order to develop into a strong, healthy, and lively chicken. A mistake is often made of crowding too many machines into one room. If a stuffiness or strong smell of kerosene is noticed when the incubatorroom is entered in the morning, it is a sure sign that more ventilation is required, and, unless the incubator-room is well ventilated and the atmosphere constantly changed by a movement of fresh air, that supply of oxygen so necessary for success is not likely to be available. It is well to make provision for the air to enter the room from below the level of the machines so that a pure supply can pass into the egg-chamber before being contaminated by the fumes from the lamps. Ventilation should also be arranged near the roof so that all impure air may escape. Some troubles experienced during the brooding period may be traced to incorrect ventilation. Farms have been visited where trouble was experienced for . several seasons with the rearing of chickens, but after the owners decided to get the hatching done by a more successful incubator-operator they had little trouble in rearing fine flocks of pullets. Such experience indicates that correct incubation has a large bearing on the rearing of the chickens. Experiments have shown that best results were obtained from kerosenelamp machines where they were operated in a room giving at least 2 cubic feet of air-space for each egg undergoing incubation.

While ample ventilation is necessary, care , must be taken to see that no direct draught is allowed on the lamp, as this may cause smoking and perhaps fire. As correct even temperature during the incubation period is a very important factor in successful incubation, it is well to see that the sun’s rays do .not strike through the window directly on to the machine, as such rays are likely to cause variations which should be avoided. The jarring of the eggs, which may be caused by the slamming of doors or the bumping of the machine, should be guarded against. The chief points of good incubation are the keeping of a fairly even temperature in the room, quietness, and good ventilation.

The Incubator.

■ It is not the cost of the incubator that counts so much as the cost of the eggs that are placed in it. It is wise, therefore, to avoid cheap or second-hand machines of unknown make. There are, of course, many good, second-hand, reliable incubators, especially since a number of poultry-keepers have installed large mammoth machines, but the beginner should guard against the risk of starting off with incubators of unknown efficiency just because they can be procured for a few shillings less than dependable ones. Many very disappointing results have been due to this. - If the desirable conditions for the eggs are not provided in the room or incubator during the period of incubation,' only the very strongest germs hatch, and even then those that do hatch under unsatisfactory conditions can hardly be expected to turn out as well as those hatched under the best conditions. ‘ How to start an Incubator. Every maker sends out with each incubator a set of instructions as to the setting-up and working of it, and, as he is anxious that the best results should be obtained, his -instructions should .be followed carefully, as he is the best qualified to advise. It is essential to set the'machine level in order that the temperature is as even as possible throughout the egg-chamber. If the incubator ■ has been used previously it should be given a good overhaul before the season starts. Hot water and soda should be run through the pipes. The interior of the egg-chamber should be fumigated between each hatch. This can be done by placing a small quantity of Condy’s fluid mixed with a small quantity of formalin on a saucer in the machine, and closing the door for a couple of hours. - Thermometers should be tested before starting operations each season. This can be done by placing a clinical thermometer and that to be tested in a basin of hot water, about ioo° F. It has been found that some thermometers may register correctly one year but may be a degree out, or even more, the next year. If no clinical thermometer is on hand the local chemist will no doubt oblige by doing the testing. ■ • Soft or' rain water should always be used to fill the pipes in water machines, as hard or spring water is more likely to have a bad effect on pipes and solder.. The machine should be heated up slowly and allowed to run empty for a day or two, or at least until it has been properly regulated. ’ Eggs for Incubation. Eggs for incubation should be as fresh as possible, for seldom do eggs over ten days old give satisfactory results. - ‘ ' j ’ ’ During the early part of the season, especially during very cold weather, it is advisable to collect egg's twice a day, and when eggs are held for incubation purposes it is well to cover them at night in order to protect them against frost. Only those of a good shape, size, colour, and texture of shell should be set. Very large eggs seldom hatch well, and it is not wise to set eggs under 2 oz. "in weight. When placing them 'in ' the machine it is advisable to see that the ‘ air-cell is slightly higher. Better results are

secured if the egg-trays are not overcrowded, and on no account should eggs be heaped on top of one another. Experience has shown that the best results are obtained when machines are run a little below their full capacity. The eggs should be heated up slowly, for if heated up too quickly broken yolks may result. Especially is this so when incubating duck-eggs.

Turning of Eggs.

After placing eggs in the machine, do not disturb them for at least thirtysix hours, and then it is well to turn them once each day during the first week of incubation and twice each day from then on until the eighteenth day. The object of turning the eggs is to prevent the yolk from settling down towards the shell, and to give the developing embryo exercise and a fresh feeding-ground. It is not necessary for each egg to be turned exactly over, so long as each egg is moved gently. As all parts of the egg-chamber are not always at the same temperature, by moving the eggs about and turning the trays better results are obtained. However, it is essential that eggs be handled gently, as jarring or rough handling often causes crippled or deformed chickens.

Cooling of Eggs.

The time that should be allowed for cooling depends upon the season of the year and the stage of incubation. During the first week about the time it takes to turn them will be sufficient cooling, and then two or three minutes extra each day should be about enough. If it takes more than an hour and a half to bring the eggs back to the required heat, less cooling should be given. Do not allow the eggs to get cold but return them to the machine while just luke warm.

Moisture.

3 Generally speaking better results and stronger chickens are obtained when moisture is applied at some period during incubation, but jtist when and how much should be applied at all seasons of the year and in all localities it is impossible to say. The maker’s instructions should be carefully followed regarding this matter. It is a good plan to set a hen at the same time as the incubator, and if a comparison between the incubator and naturally hatched eggs is made, and the air-cell watched, much may be learned. The flow of air through the egg-chamber and the humidity of the air affects the amount of evaporation. It is only by experience’ that the correct amount of ventilation and moisture can be determined.

It is a good plan to keep a record of the working of each machine. If a record of such matters as the temperature at morning, noon, and night, when and how the ventilators are worked, when moisture is applied, and how long the eggs are cooled were kept one would soon learn how best to operate the incubator in any particular district.

■ It is just as well not to change the regulator too often, but as the embryo develops heat is thrown off and slight changes are required. Incubators are not difficult to work, and, as in most phases of poultry-culture, if the small details are attended to most of the up-to-date incubators give satisfactory results. . . .

—C. J. C. Cussen,

Chief Poultry Instructor, Wellington.