| Show rn TT T EGGS FOR MARKET AND FOR HATCHING Point for Poultry Breeder to Consider The poultry breeder must and can cnn count his chicks before they hatch If It he ho manages his is breeding flock properly sa s 's G. G F. F Heuser of ot the New Neu York State College of ot ture In addition to large numbers of eggs the flock must lay eggs that are fertile and that are capable capable capa capa- ble I of ot producing chicks that are ure healthy and vigorous r. r Feed eed makes the difference between between good and poor hatching eggs he says Two pens of ot hens liens at Cornell laid on the average 21 eggs to the hen henIn henIn henin In a 3 year oar car a satisfactory number j but one pens pen's eggs hatched per percent percent percent cent and the other hatched of the fertile eggs that were set In February The two t pens received two different rations both satisfactory satisfactory satisfactory satis satis- factory for tor laying egg-laying but butt not equally satisfactory for hatching purposes Weight may be used as an Indi Indi- Indication Indication cation of ot health Hens Dens gaining or maintaining their weight show the best hatches batches while those losing weight suffer most Hens with yellow color In the shanks have ha eggs that hatch better than those I with faded laded shanks because the i presence presen e of the color Indicates a better surplus of ot fat tat and vitamins Intensive laying and long-laying long periods previous to the hatching season may result In lowered hatchability since it Is difficult to maintain high production and the I weight of ot the birds at nt tho the same time A Ia lack k of ot vitamins especially has shown unfavorable results Experiments conducted at nt Cornell show liver cod oil improved hatchability hatchability hatch batch ability 10 to 25 per cc cent t depending on the severity of ot the conditions under which the hens were kept The Inclusion of green food tood Increased increased In in- creased the hatchability 5 to 10 per percent percent percent cent and the feeding of milk 5 to 15 per cent |
