are you a member of a home brew club? or do you have any homebrewing friends? maybe you can borrow one.
or simply just give it more time. leave it for another week, swirl it occasionally, raise the temp just a little bit. patience furthers, and remember.... it wants to be beer.
I don't know if this is ideal process but the longer I homebrew (over 2 years now) the less I am inclined to mess with fermenting wort. The first few batches I measured almost every day. Now, unless I have a concern about what is or isn't happening; I measure at points along the brew session so I can learn from my brewing process, then one last time before I pitch yeast, and then I don't touch it until I think it's ready to bottle or I'm opening the fermenter anyway to dry-hop. I trust my eyes, the calendar, the recipe, and any associated knowledge related to the recipe.
My non-evidence-driven theory is that as much as possible I shouldn't be disturbing the cushion of CO2 on top f the beer which keeps the oxygen away. The only evidence is that my beer keeps getting better, which after 2 years is a good thing :-)
That said, why aren't there plastic hydrometers? Oh, and the best way to prevent a broken hydrometer is to buy a spare.