Fresh Eggs for Hatching.
Among our best poultry men it is
the opinion that eggs should be set for
hatching as soon as possible after be
ing laid. "The fresher the eggs the
surer the hatch" is doubtless a cor
rect opinion. This shows i.ere the
man at a distance with e to sell is
at a disadvantage comp.vU with the
nearby fancier. It is known that the
egg begins to evaporate its moisture
as soon as laid. There is a glutinous
substance that keeps in the evapora
tion for a while, but this soon disap
pears, and the older the egg the easier
the moisture escapes from it. It is
altogether probable that the vitality
of the chick depends to a very large
extent on the moisture content of the
egg when hatching begins. We know
it is the custom of the hen in her
native state to lay a whole clutch of
eggs before she begins to sit. Some
of the eggs must be three weeks old
before incubation begins, but this does
not prove that nature's way is the
best. In the wild state of the fowl
nfany of these eggs are lost, destroyed
or are stolen by wild animals and
birds. Man has to exercise a super
vision over domesticated animals if he
is to get the best results from them.
The Weak Point of Heavy Layers.
