_Hatching._ It takes longer as a rule from the time that the ducklings pip the eggs until they hatch than it does with chicks. To retain the moisture which is so necessary during hatching, the machines are usually shut tightly and are not opened until the hatching is pretty well completed unless it becomes necessary to add more moisture as indicated above. The little ducklings should be left in the incubator until the hatching is over and they are thoroughly dried off. As soon as the hatching is completed, the ventilators in the machines are opened to hasten the drying process. If the ducklings open their bills and pant it is an indication that they are not getting enough ventilation and this should be supplied by fastening the machine door open a little way. If the ducks are not ready to be taken out of the machines by noon or soon after, it is best to leave them until the next morning before removing them to the brooder house. In the meantime, however, the old eggs and shells and other refuse should be taken out. Usually the hatch is completed in time so that the ducklings can be removed to the brooder house on the afternoon of the 28th day. As a rule the earlier the hatch is completed the better are the ducklings. Figures secured on results in hatching for the entire season on Long Island duck farms indicate that as a whole the duck raisers will not average much over 40% hatch of all eggs set. Some hatches may run as high as 60% or even more and in some seasons the average percentage will run higher than 40. Some especially skilled operators may also secure considerably better average results than this. It is quite a common practice on the part of duck farmers to pay their incubator man a bonus on all ducklings over 40% hatched during the season. This bonus may range anywhere from $1 to $5 per thousand ducklings. Such an arrangement serves to give the incubator man a greater incentive to give the machines good attention and to secure just the best results of which he is capable.