. Australian Garden and Field. July, 1913 THE GARDEN AND FIELD. 607 Incubators for Farmers. To uu one .III iiuiihal'or and a n-arer more iis(.-lul than to a larnior, lie shonld raiso his chickens^ at thi- proper season, and in good- ly nuiul)crs. The machines wUl do this with innch less Ironble and time than the hens, and he will have larjjer hatches of a unitorm ag¥, which is important. The first live or six weeks of a chicken's life is the most critical period. If allowed to become stnnted at that time, chickens never recover suffi- ciently to, gain the size they would otherwise do, and spec
. Australian Garden and Field. July, 1913 THE GARDEN AND FIELD. 607 Incubators for Farmers. To uu one .III iiuiihal'or and a n-arer more iis(.-lul than to a larnior, lie shonld raiso his chickens^ at thi- proper season, and in good- ly nuiul)crs. The machines wUl do this with innch less Ironble and time than the hens, and he will have larjjer hatches of a unitorm ag¥, which is important. The first live or six weeks of a chicken's life is the most critical period. If allowed to become stnnted at that time, chickens never recover suffi- ciently to, gain the size they would otherwise do, and special care can be better and easier given during that period- when larger numbers are of one age ; there is less hust- ling of the yoimger by the older than when there are broods of all ages raised hv hens at odd times. To produce fine chickens the far- mer should begin at the start, and keep them going right away,. Givien the right type of bird to suit his conditions, and his chickens pro- perly fed, he. will find an incubator and a foster mother two of the most useful implements on his farm. • ? The Egg and its Value. The yolk of an egg weighs about one-third of the whole, the white about 60 per cent., and , the shell, which chiefly consists of carbonate of lime, of 10 per cent., or slightly less. Under analysis it is found that from 72 to 75 per cent, of an egg consists of water, but this varies in accordance with the sys- tem of feeding, while the fat and albuminous matter, each slightly ' varying, complete the weight. Although the shell weighs about lu" per cent, of the whole egg, it varies enormously in its mineral contents or composition. When eggs are exposed to the air they lose weight ; the shell be- ing porous, the water evaporates, its place being taken by air, for which reason it gradually chang'-es in flavour, and finally in composi- tion. In one experiment sixteen eggs were exposed for ten days, when they lost of their weight. This was nearly doubled wh
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