Agriculture Reference
In-Depth Information
perience and very few places offer a guarantee on the hatch rate of purchased eggs. Eggs
sometimes arrive broken, lowering hatch rates considerably. I personally have had av-
erage success with shipped eggs — some good, some bad. This is simply a risk with
shipped eggs.
Incubation
To hatch the eggs, you'll need an incubator. The incubator that is easiest to use, and the
most economical, is the small, tabletop Styrofoam model, usually sold for less than $50.
Using these inexpensive models, the temperature can be fairly easily regulated.
Most small incubators are temperature-controlled by a thermostatic wafer that varies
in performance with changes in air pressure. The wafer fluctuates enough to cause the
temperature to vary; do not be alarmed if the temperature goes up or down a few degrees
every once in a while. It is extremely important that it not vary greatly or constantly,
however, or you'll end up with very few chicks. Most manufacturers recommend a tem-
perature of 99 or 100°F (37°C) for the incubation period for all poultry. Slight variations
from 98 to 101°F (36.5-38°C) are acceptable, but wide variations of, say, 95 to 105°F
(35-40.5°C) are not. Wide variations simply make it too difficult for the embryo to de-
velop properly.
The thermostatic wafer will expand and contract to allow for a temperature change,
so be patient and don't fiddle with it too much. Start up the incubator three to five days
before you need it, and let it adjust and stabilize. Remember: Adjust and wait.
DON'T FOUL UP WATERFOWL CARE
