. Principles and practice of poultry culture . Poultry. 262 POULTRY CULTURE chamber, so the condition of the egg chamber is affected by the condition of the apartment in which the incubator is operated. Thus the problem of ventilatio;i becomes a matter of the proper adjustment of the machine to its atmospheric environment, to secure the normal evaporation of the eggs. If the atmosphere of the apart- ment is relatively dry, a ventilator of fixed opening may remove moisture from the egg chamber too fast, and the air in it will be- come so dry that the rate of evaporation from the eggs will be to
. Principles and practice of poultry culture . Poultry. 262 POULTRY CULTURE chamber, so the condition of the egg chamber is affected by the condition of the apartment in which the incubator is operated. Thus the problem of ventilatio;i becomes a matter of the proper adjustment of the machine to its atmospheric environment, to secure the normal evaporation of the eggs. If the atmosphere of the apart- ment is relatively dry, a ventilator of fixed opening may remove moisture from the egg chamber too fast, and the air in it will be- come so dry that the rate of evaporation from the eggs will be too high. Then evaporation could be checked by moistening the air (wetting the floor) of the room, by placing moisture pans in the egg chamber, or by reducing the ventila- tor opening. Deficient evaporation would be remedied, in an incu- bator with supplied moisture, by removing water from the egg chamber, by increasing the ventilator open- ing, or by increasing the ventilation and reducing the humidity of the air in the room; in a nonmoisture machine the deficiency would be remedied by the two means last mentioned. Measuring ventilation. The standard gauge of ventilation is the rate of evaporation in natural incubation. Comparison may be made either on a basis of the size of the air cell as observed by testing, or by weighing eggs artificially incubated from time to time and comparing the loss of weight with the standards experimen- tally determined from natural incubation. With suitable scales each tray used may be weighed empty and the weight marked on it, weighed with the eggs when filled, and afterwards as often as de- sired. The data as given for one five-day and two seven-day periods are not adapted to this purpose. As it is desirable to discontinue the handling of eggs after the eighteenth day, the best arrangement is to make the weighings at the close of the sixth, twelfth, and eight- eenth days. For six-day periods the loss of weight is approximately. Fig. 297. Egg just
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