Eggs / France / 18th C
Wall Art and Photo Gifts from Mary Evans Picture Library
Eggs / France / 18th C
The Art of making chicks hatch. Eggs are kept in barrels buried in dung. Thermometers are used to control the temperature and make eggs hatch faster. Date: Circa 1760
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Media ID 7220233
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10156125
1760 Barrels Buried Chicks Control Dung Eggs Faster Hatch Poultry Temperature Thermometers
EDITORS COMMENTS
This image, dated circa 1760, offers a glimpse into the fascinating 18th-century practice of making chicks hatch in France. The art of hatching eggs was an essential skill for farmers during this era, as it ensured a steady supply of poultry for both domestic use and the table. In this intriguing scene, we see a series of barrels carefully buried in dung, each containing a precious cargo of eggs. This method, known as incubation in a pit, was employed to maintain a consistent temperature for the eggs, which was crucial for their successful hatch. The use of dung provided the necessary warmth, while the barrels helped regulate the temperature and protect the eggs from external factors. However, the 18th-century farmers were not content with waiting for nature to take its course. They employed innovative techniques to make the hatching process faster and more efficient. The presence of thermometers in the scene indicates that these farmers were using them to monitor the temperature inside the barrels, ensuring the ideal conditions for the eggs to hatch. This remarkable photograph offers a unique insight into the scientific approach to farming during the 18th century. It highlights the ingenuity and resourcefulness of farmers in France, who were constantly seeking ways to improve their practices and increase their productivity. The image also underscores the importance of temperature control in the hatching process, a principle that remains relevant in modern-day poultry farming.
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