. Practical poultry production . Poultry. NATURAL AND ARTIFICIAL INCUBATION 69 the results of the hatch. They should be kept in a room or cellar where the temperature is from 50° to 65° F. They are generally kept in a cabinet or turning rack to keep the yolk from setthng away from the center, but eggs that are to be kept less than a week need not be turned. Commercial turning devices of various kinds are sold by poultry supply companies for this purpose. When such devices are not at hand, the eggs may be kept in a drawer or tray and turned with the hand each day. Freshness. Eggs should natural
. Practical poultry production . Poultry. NATURAL AND ARTIFICIAL INCUBATION 69 the results of the hatch. They should be kept in a room or cellar where the temperature is from 50° to 65° F. They are generally kept in a cabinet or turning rack to keep the yolk from setthng away from the center, but eggs that are to be kept less than a week need not be turned. Commercial turning devices of various kinds are sold by poultry supply companies for this purpose. When such devices are not at hand, the eggs may be kept in a drawer or tray and turned with the hand each day. Freshness. Eggs should naturally be as fresh as possi- ble. They should be collected at least once a day in the sum- mer and two or three times a day in the winter, to prevent their being chilled. It is not advisable to use eggs for hatch- ing when they are over two weeks old. Broody hens should not be allowed to sit on eggs all day, as the hatching quahties are apt to be impaired, and the germ of the egg is likely to start development before it is desired. Soiled eggs. Do not set dirty or badly soiled eggs. If slightly soiled, they should be cleaned by rubbing them lightly with a damp cloth. Care should be taken not to rub off any more of the natural bloom of the egg than is absolutely necessary to remove the dirt. Duck eggs are usually soiled and, therefore, require washing, which does not apparently injure their hatching quality. Similar eggs. One should not mix or set white-shelled. Figure 67.—Selecting uniform eggs for hatching of good size that are of the same color is one of the quickest ways to secure uniformity in the offspring and increase the size of the eggs that they will Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Lamon, Harry M; Kinghorne, J. W. (Joseph William). St. Paul, Minn. : Press of Webb Publishing
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920
