In the new April/May backyard poultry magazine there is an article on incubation and hatching. The title is "Artificial Incubating and Hatching". It is a point of view from England and has ideas that may help my hatch rate. The aspect that I most enjoy is the scientific explanations. The emphasis highlights monitoring weights and positions and goes into great detail about the mechanics of breaking out of the shell, the importance of CO2 and correct position monitoring by candling. One point that is new to me is cooling each egg down to room temperature by spraying it with a cool mist. This step may cause some evaporation through the shell hence reduce fluid within. Has anyone used this technique. The author is using goose eggs as an example but states that all breeds are the same as far as the process of incubation.