The Philo system of progressive poultry keeping . re. While the moisture may be suppli^d tobring out a satisfactory hatch the same quality of material cannt breplaced that was lost by evaporation, and the vitality of the chickis weakened to a degree corresponding to the age of the egg. It is not best to turn the eggs every day as is generally advi.^ed,for it weakens the albumen, making it more volatile and capable ofpenetrating the shell to a greater extent; besides bringing the germcapnblc of producing life nearer the surface of the shell, until fimllyit becomes attached, when it is worthless
The Philo system of progressive poultry keeping . re. While the moisture may be suppli^d tobring out a satisfactory hatch the same quality of material cannt breplaced that was lost by evaporation, and the vitality of the chickis weakened to a degree corresponding to the age of the egg. It is not best to turn the eggs every day as is generally advi.^ed,for it weakens the albumen, making it more volatile and capable ofpenetrating the shell to a greater extent; besides bringing the germcapnblc of producing life nearer the surface of the shell, until fimllyit becomes attached, when it is worthless for incubaHon. As the temperature is increased above the freezing point, evap-oration increases in proportion. An egg kept at a temperature oeighty degrees will lose as much in weight in one week as it woldin two weeks at a temperature of fifty-five degrees; and its value attwo weeks is not of equal value to eggs kept at a temperature offifty-five degrees, as the temperature is too high to retain the livinggerm in a perfectly dormant Proper Type for Market Poultry, Broilers, Etc.
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Keywords: ., bookauthorph, bookcentury1900, bookdecade1900, booksubjectpoultry
