The Corning Egg Farm book, by Corning himself

We find, in studying Artificial Incubation, it has been in vogue, one might almost say, for centuries. The Chinese practiced artificial incubation by the use of hot sand and ovens, for it must be remembered that the Pekin Duck, which comes from China, is a non-setter. Therefore, ages ago, the Chinese were driven to the necessity of artificial incubation in order to maintain their large flocks of ducks. In studying the art one cannot help wondering that the progress in its development has been so slow, and the advance, year by year, has been almost nothing.

Hen Reigns Supreme

The Owners of The Corning Egg Farm were somewhat taken aback one day by the statement of a young man that he must evolve a theory of incubation for himself, and carefully carry it out. In incubation one does not want theory, but the knowledge which comes from long practice and the most scientific study of the art. After all these years, the hen, as a hatcher, reigns supreme. There is nothing which approximates her ability to turn out strong, vigorous chicks, and yet it is unfortunately necessary to abandon the hen when large numbers of chicks are to be produced. So Man has struggled in his vain efforts to reach something which will, at least in a measure, become a competitor of the hen.

Livable Chicks—Not Numbers

In 1911, the readers of advertisements in the Poultry Magazines were confronted with the statement that a certain incubator was the only competitor the hen had. But, it is sad to state, there must have been some mistake, for this incubator could not live up to the claim in the advertisement, nor, so far as it is known, is there any incubator which approximates that claim. Some marvelous hatches are written of, but the question is not one of marvelous hatches, so far as it means the number of chicks which manage to come through the strenuous act of exclusion, but the real question of incubation is as to the number of strong chicks, capable of living and growing into an animal which will become a money maker for the man who hatched and raised it.

Many people stand in great awe of an incubator, no matter what its make, and have the feeling that to hatch a fair number of chicks in a machine is almost a miracle. The fact is, however, if the purchaser of any incubator will realize that the manufacturer knows more about the proper way to run it than Tom Jones, or Bill Smith, who may be neighbors, and will follow the instructions as given by the manufacturer, with good fertile eggs, it will be almost a miracle if he does not get at least a fair hatch.

There are so many different makes of machines it is quite impossible to write a chapter on incubation which will cover the needs of all phases of it. The above advice, however, if followed, will certainly be more apt to bring about successful hatches than anything else that can be done.

On The Corning Egg Farm the problem of incubation has been most carefully studied from the inception of the Farm.

Uniform Temperature Most Important

A thermostat and regulator which will absolutely insure an even temperature in the egg chamber, and a thermostat so sensitive, with an adjustment of the regulator to such a nicety, that it will insure the maintaining of an equal temperature in the egg chamber even if there is a variation of atmosphere in the Cellar of from 10 to 20 degrees, is perhaps, the first great essential in incubation.

Ventilation and Moisture Next

Ventilation and the retention of moisture undoubtedly come next. The growing embryo must be fed a large quantity of oxygen, and there must be a sufficient amount of moisture to prevent a too rapid drying out of the egg, under the temperature which, if a chick is to result, must be maintained. So far as moisture goes, it is not a question of moisture at the time of hatching. If the proper amount of moisture has been always present during the period of incubation there will be no difficulty at the time of exclusion.

Where a large amount of incubation is going on, and the ordinary style of lamp heated machine is being used, oxygen is of necessity constantly absorbed from the atmosphere, by the fire. While it is quite possible, nay, even probable, that any of the mammoth machines of the day are far from what might be desired, still, they do solve the difficulty of a great number of individual fires sucking the vital oxygen.

Of the mammoth machines now on the market there are two which produce better chicks than any of the others, so far as we can see. There are features in the one which we finally decided upon, which, from our point of view, made it more desirable than the other. We feel, however, that in the construction of these machines there is much to be desired, and we suggest to any would-be purchasers to make most thorough and complete stipulations with any company from whom they purchase, as to the workmanship and finish of the machine, and also the proper fitting of one part to another, especially the proper working of doors and egg trays through all the different periods of incubation. All trays should be absolutely interchangeable, and there should be a sufficient amount of play in the runs, so that, with the swelling of the wood from the moisture, there would never be a possibility of their binding. While the doors should shut air-tight, their dove-tailed joints should so fit as to allow their coming away without a particle of stick, or jar, to the machine.

Hot Water Machines Best

When it had been fully determined by The Corning Egg Farm to put in Hot Water Heated Incubators, the capacity desired being about sixteen thousand eggs, it was concluded to divide this capacity between two machines.

It was also decided to build an entirely new Incubator Cellar, and the dimensions were 146 feet long by 22 feet wide, 7 feet from the concrete floor to the bottom of the floor joists, these latter being 12 inches in width, making a full height to the floor of the Brooder House overhead, 8 feet. The floor joists on the under side of the floor of the Brooder House are planed and painted white. The Cellar is constructed of concrete blocks, made rock faced, and showing in the interior of the Cellar. The two incubators are also painted white enamel.

So as to eliminate any question of the consumption of oxygen by fire in the Cellar the heaters are placed with a concrete block partition between them and the incubators, the hot water pipes passing through this concrete wall, and connecting with the incubators.

In this separate part of the Cellar, where the heaters for the incubators stand, are also the two heaters for the Brooding System, upstairs, and also the large auxiliary heater which cares for the hot-water system which allows the Brooder House to be carried at an even temperature, day and night.

In the heater part of the Cellar there are three large windows, and an entrance is made into this Cellar through a vestibule which is ten by nine feet. The doors leading into this are large, double, glass doors, and from the landing just inside there is a staircase leading to the Brooder House, above. Entrance is made into the Heater Cellar through another pair of glass doors, five feet wide. The Incubator Cellar itself is reached directly in the center by a four foot door, also of glass. The two side alleys between the incubators and the outer walls, are also reached from the Heater Cellar by narrow, glass doors.

Corning Incubator Cellar Unequaled

It is believed this Cellar, with its plan of equipment, is unequaled, anywhere, as to the convenience of its general arrangement. Ample light and ventilation are supplied in the Incubation Cellar proper, by twelve windows on the north and east sides, the south wall being blank, as the chick runs from the Brooder House go out on that side.

It is impossible, owing to the necessity of the narrow alleys between the incubators and the walls, to use the V-shaped window drops, which have been so successful on the Farm for the prevention of draughts. The windows work on sash-weights, both top and bottom. A Spring Roller Shade device, covered with sheer muslin, with a screw eye on the window sill, is so placed that the cord may be passed through it, holding the shade rigid. Thus, when the prevailing wind creates a draught, the window may be opened to any desired width, and the draught prevented by the shade.

In operating the incubators they are run empty for a sufficient number of hours to adjust the regulator, and to know they will maintain a temperature of 103 degrees exactly.

Eggs Turned from Third to Eighteenth Day

After eggs are placed in the incubators the process of turning does not begin until the third day, after which they are turned regularly twice a day until the completion of the 18th day, when they are left undisturbed.

103 Degrees Maintained

The temperature at which the incubators are carried for the first week is a matter of wide difference of opinion. In many cases 102 degrees is the maximum temperature for the first seven days, after which 103 is maintained as closely as possible during the remaining period of incubation. In operating the incubators on The Corning Egg Farm it has been found (and this is particularly true of early hatches) that, if the eggs are not brought up to 103 degrees for the first week, a retarded hatch is the result. A hatch which drags over its time usually means a lot of weaklings. It is our practice, therefore, to bring the eggs up to 103 degrees as soon as possible after setting them, and to continue this temperature as nearly as possible.

Cool But Never Cold

Cooling the eggs is of course practiced on The Corning Egg Farm. For the first week, five or six minutes will usually be found a sufficient time, but as the embryo grows the length of time should be increased.

It is quite impossible to give any exact length of period for cooling, and it must be determined by the feel of the egg to the hand. They should never reach a point where they can be termed perfectly cold, but should feel slightly warm as the palm of the hand is laid upon them. In cooling, the egg tray should be placed on top of an incubator or table so that the bottom is completely protected, otherwise the eggs will cool too rapidly. In other words they should lie as they do in the nest of the hen. According to atmospheric conditions, cooling, during the latter part of incubation, will sometimes reach from forty to sixty minutes. It is a practice with us to give the eggs a very long period of cooling on the 18th day, before they are placed in the incubator for the last time.

After closing the incubator on the 18th day it is not opened again until the chicks are removed on the 22d day.

To open the door and reach in to assist some chick out of difficulty means allowing the moisture to escape, and, while the one individual which was seen to be in trouble might be rescued, by the lack of moisture in the egg chamber, many others would be held fast in the shell.

Cover Glass Doors

When the chicks begin to hatch we make it a practice to throw a cloth over the glass door, so as to prevent the youngsters crowding toward the light, and piling up on top of each other, either in the egg trays or in the nurseries below.

All Good Chicks Hatch in 20 Days

Many people have an erroneous idea in regard to the time required for hatching. If the temperature has been carried at a correct point during the entire period the eggs will begin to pip on the afternoon of the 19th day, and the morning of the 20th day should find the youngsters coming out of the shells like Pop Corn over a hot fire if the eggs have been of proper strength, but on the morning of the 21st day the hatch should be completed. Generally speaking, chicks which hatch later than the 21st day are weak, and while they may come along for a time, when placed in the Brooder House they generally snuff out, and add to the list of mortalities.

Set Incubators Toward Evening

It is our belief that there is a best time in the twenty-four hours in which to set an incubator. As a rule, it requires about eight hours after the eggs have been placed in the machine for it to come up to temperature. Therefore, if the eggs go into the chamber late in the afternoon, and anything goes wrong with the regulator, the eggs cannot have been in a detrimental temperature for any great length of time before the operator is making his first morning round. We observe the temperature in the egg chamber three times a day as a rule, the first thing in the morning before the eggs are turned; at noon, or a sufficient number of hours after turning and cooling the eggs, allowing a sufficient time to elapse for coming up to temperature; and again late in the afternoon, before the final turning for the day. At these hours of observation any slight alteration of regulator, to meet changes noted in the temperature, is, of course made.

The Hot Water, Coal-Heated, Incubator is a great step in advance, and these machines are now built in sizes from twelve hundred eggs up.

With the old style lamp machine, people who were running a small plant did not need an Incubator Cellar, but the Insurance Companies would not allow the placing of an incubator in the cellar of a house without a special permit, and in many cases would not issue such a permit at all. The hot water machine will, of course, go into any cellar without vitiating the insurance, and, what is more, the machine itself is insurable, just as is any hot water plant in a house.

Tested Only on Eighteenth Day

Until this season, on The Corning Egg Farm, we had made it a rule to test the eggs on the 14th day. Many operators believe in testing the eggs from the 5th to the 7th day, again on the 14th, with the final test on the 18th day. In operating one of the old style machines, with the large trays, it was expedient to remove the clear eggs and those with dead germs to facilitate the turning of the eggs in the trays, but all this arduous labor is done away with in the hot water machine. The trays hold seventy-five eggs, and are so constructed that one tray fits on top of another, and then the trays are simply reversed and the turning is accomplished. This makes it necessary to have a full tray to prevent the eggs rolling and breaking when they are turned in the manner described. Testing the eggs is, therefore, deferred until the 18th day.

When one sees the tremendous saving of time which the coal-heated, hot water machine accomplishes for the operator, it produces a feeling bordering on mirth in the man who has labored with the old style machine and big tray, when thousands of eggs were turned by hand twice a day. Ten thousand eggs in one of the modern machines are handled with less effort and in less time than three thousand could possibly be cared for in one of the other styles of incubator.

Moisture

On The Corning Egg Farm moisture is provided in the Cellar by thoroughly wetting the floor with a hose twice a day, the floor sloping gently to a drain in one corner. Large earthen-ware vessels, of about three inches in depth and eighteen inches in diameter, are stood at different points throughout the Cellar, and are constantly kept filled with fresh water. This is done, not so much for the purpose of increasing the humidity of the air, as it is to take up the impurities. As an illustration, if you stand vessels filled with water in a freshly painted room, the odor of paint is almost entirely absorbed by the water.

As even a temperature as possible is carried in the Cellar, and at all times there is a constant flow of fresh air, but it is so controlled that it does not produce a draught. It should be remembered that while a moist cellar is desirable, unless it is well ventilated, it is utterly unfit for the purpose of incubation.

Chicks Handled Only Once

The chicks, at the end of the 22d day, are counted out of the incubator into large baskets lined with Canton Flannel, and in these they are carried upstairs to the Brooder House.

The last act of the chicken, before pipping the shell, is to absorb into its system the yolk of the egg, which supplies it with a sufficient amount of nourishment to last at least forty-eight hours. This supply of nourishment is what really makes possible the tremendous business carried on in “baby chicks.” But, as The Corning Egg Farm views it, the Society for Prevention of Cruelty to Animals should step in and stop this business. After exclusion is accomplished the chick is thoroughly exhausted, and for a number of hours, if left to its own devices, it lies in a deep sleep.

Baby Chick Business Cruel

Consider then the torture that this small animal is put through when it is taken out of the warm egg chamber, or nursery, as soon as it is dry enough, packed like a sardine in a box, and then hustled to an express office, placed on a train, and, by the swaying of the train, kept in constant motion.

The sellers of day old chicks in many cases guarantee the arrival of the small “puff ball” alive. Unless the distance is extreme this is not such a difficult feat. They are alive on arrival, and perhaps continue to live in apparently fair strength for some days, but somewhere between the 7th and 10th days the mortality usually runs into such numbers that the purchaser finds the remaining number of youngsters has cost him about a dollar apiece. As the season advances many more of them drop off, one by one, from causes which, to the unsophisticated, are unknown.

A short time ago a gentleman who has been engaged in the Baby Chick business for a number of years was making a call at The Corning Egg Farm, and expressed his regret at having placed an order with a breeder of White Rocks for eggs at too late a date to insure their delivery before the first day of May. The breeder, however, had offered him some day old chicks. Our amusement was considerable when he remarked that he would not accept a day old chick as a gift if he was expected to pay the expressage.

The man who expects to procure strong, healthy youngsters would much better place his money in eggs for hatching, from reliable breeders, than to make himself a party to the suffering of these helpless mites.

If the humane side of the argument does not appeal to him, certainly the money expended will.

Correct records, on cards designed by us for the purpose, are kept on The Corning Egg Farm, showing the results from the incubators. These are filed, giving the Farm a record which, as the years go by, becomes invaluable, when planning for a year’s work in incubation.