220 



Examination No. 5. — Examined an egg, which with others was packed in bran in 

 a box in cellar at a temperature of 46 to 48 on 29th Octobei*. Found perfectly fresh 

 and sweet j yolk firm ; white, clear and bright. 



5xH December, 1890. 



Examination No. 6. — Examined 2 eggs, which with others had been constantly 

 kept in incubator at a temperature of 78 to 84, since 3 let October. No. 1 egg, yolk 

 easily disintegrated, breaking up when egg was opened ; air space much enlarged ; 

 contents perfectly sweet. Egg laid on 30th October. No. 2 egg in similar con- 

 dition to No. 1, but air space not so large. 



Examination No. 7. — Eggs placed in basket and kept part of time in incubator 

 and part in cellai*. Yolk hangs well together ; air space small ; contents perfectly 

 bweet. 



Examination No. 8. — Eggs kept in plain basket in cellar, at temperature of 34 to 

 46 since 29th October. One egg opened ; perfectly sweet ; yolk hangs well 

 together ; has every appearance of fresh egg ; air space small. 



Examination No. 9. — From the number packed in bran, in a box and kept in 

 cellar at temperature of 34 to 46 since 29th October. Eesult same as in plain basket, 

 examination No. 8. 



Examination No. 10. — From the lot greased with lard and packed in salt con- 

 tained in a box and placed in cellar on 10th November. Yolk hangs well together ; 

 air space small ; perfectly sweet ; every appearance of a fresh egg. 



Examination No. 11. — Fi-om the eggs placed in the drawer of the table in office 

 in first week of August previous. (See No. 2.) Egg quite sweet; yolk rather 

 tender ; not so easily broken up as those from incubator. 



DECEMBER 31ST, 1890. 



Examination No. 12. — An egg from those kept in incubator since 3l8t October, 

 at a temperature of 78 to 84. Egg quite sweet ; air space very large, occupying 

 one-fourth of shell; yolk partly thickened and partially adhering to side of shell. 

 Egg laid on 31st October. 



Examination No. 13. — Egg part of time in incubator and part of time in cellar. 

 (See No. 7). Yolk of egg easily broken up ; air space large, occupying about one- 

 sixth of shell. Egg laid 5th November ; quite sweet. 



Examination No. 14. — From eggs kept in plain basket in cellar at temperature 

 of 34 to 46 (see No. 8) since 29th October. Egg perfectly sweet; every appearance 

 of fresh egg ; yolk solid; white clear ; air space small. Egg laid 27th October. 



Examination No. 15. — From eggs packed in bran in a box in cellar. (See No. 9.) 

 Same as in No. 14. Egg laid on 26th October. 



Examination No. 16. — From eggs greased mth lard and packed in salt and kept 

 in cellar. (See. No. 10.) Egg perfectly sweet; every appearance of fresh egg; 

 yolk firm and sound ; white clear ; air space small. Egg laid 2nd November. 



Examination No. 17. — One egg from those placed in drawer of the table in office 

 of poultry building in the first week of August. Yolk slightly adherent, and break- 

 ing up easily ; air space large ; contents perfectly sweet. 



From the above experiments, it will be seen that fertilized eggs, if fresh when 

 placed in the shippers hands, should reach the British or any other market, in good con- 

 dition and flavour at the end of several weeks, even if exposed to the high tempera- 

 ture of midsummer weather. 



EXPERIMENTS WITH NON-FERTILIZED EGGS. ' 



On the 30th of October, 20 hens of different sorts were placed, without a male 



companion, in one of the compartments of the poultry house. They were so placed 



in order to secure non-fertilized eggi^, with which to try a series of experiments 



similar to those described above. It was five weeks before any of these hens began to 



ay, so that there can hardly be any doubt as to the non-fertility of the eggs. On the 



