Hatching the eggs under turkey hens is widely practiced and is often the most practical method. When the turkey hen becomes broody and has remained consistently on the nest for 2 or 3 days, she should be given her eggs. If several turkey hens are sitting at the same time, care should be taken that each gets back into her own nest. Nests are most conveniently arranged on the ground, in boxes about 2 feet square or in barrels. If rats are a menace, the nest should furnish protection against them and should always be made proof against larger animals so that the turkey hens will not be disturbed or the eggs destroyed. The nests should be flat and shallow, as deep nests may result in crushed eggs or crushed baby poults. Nests with damp sod bottoms and only a little straw to keep the eggs from rolling into the corners are generally satisfactory. Nesting batteries in which each hen is provided with a small individual run so that she can get off and on the nest at will are very good. With this method the only care necessary is to see that feed and water are always before the hens and that each one remains broody. If individual runs are not provided, the hens should be taken off daily, allowed to exercise and eat, and then returned to their own nests. Plenty of water to drink and clean, wholesome grain feed, such as a mixture of wheat, oats, and corn, should be provided, and fresh green feed or good alfalfa hay should be made available. Turkey or chicken hens, before being set on turkey eggs, should be treated with sodium fluoride, as previously directed. ARTIFICIAL INCUBATION Correct incubator temperatures are much the same for turkey eggs as for chicken eggs, but the greater size of the turkey eggs may necessitate some adjustment of the apparatus used in measuring the temperature. This is true in nearly all kinds of incubators except those of the forced-draft type. The relative position of the thermometer in the egg chamber is important in the accuracy with which it records the temperature. For hatching turkey eggs the proper position of the thermometer is usually indicated in the directions that are furnished by the manufacturer of the incubator. As a general rule, with the bottom of the bulb 1-7/8 inches above the egg tray, the thermometer should read 100.5° F. for the first week, 101.5° the second, 102.5° the third, and 103° the last week. Forced-draft incubators are usually run at about 99.5°. Temperature can best be regulated, however, by using the thermometer that goes with the machine, placing it in the position recommended by the manufacturer, and then following the manufacturer's instructions for hatching turkey eggs, making sure that the egg trays do not sag.