Incubating eggs is not really an exact science. It can be tricky even for the veterans. If you are using an incubator for the first time TEST IT!!  Make certain it is running at the correct temperature, and that your thermometer is accurate.(Temperature needs to be between 98.5 and 101.5) If you have used the incubator before you will need to DISINFECT IT!! This is extremely important in that bacteria and other germs will grow in it from your last hatching debris.

  If you have received your eggs via shipping let them sit in your home until they reach room temperature. If you don't have an automatic turner, mark an x on the side of each egg. Lay the eggs in the incubator so that the small end of the egg is lower then the larger. The eggs need to be turned 3-4 times each day, up to three days prior to their incubation date. Most incubators have water wells in them, follow the instructions of the incubator to keep the proper humidity.

Once the chicks have hatched, leave them in the incubator until they are completly fluffed out. They will not need to eat for 12 to 24 hours. After they are fluffed out remove them to a brooder.Here they will need an area with a non-slip floor and a heat source to keep them at 95 degrees for the first week. You can lower the temperature 5 degrees each week until they are at room temperature, about 4-6 weeks.When you first put them in the brooder make sure they have food ( a high protein Chick Mash), and water. You can dip their beeks in the water as you put them in the brooder to introduce them to the water. As they get to about two weeks old you will need to put a covering over their brooder to keep them from flying out. Soft screening will do.

  I hope you enjoy the process! If you have any questions please email me at gubitosa1@yahoo.com.