Sept. 2, 1908.] Agricultural Gazette of N.S. W. 723 



Eqg Passage, Inflammation of. — Inflammation of the egg passage sometimes 

 occm's in connection with an egg-bound hen, or it may result from over- 

 stimulating food. The disease is a serious one, its effects being witnessed 

 in the action of the fowl, which has a constant desire to strain as if an egg 

 was to be laid. The fowl stands about witli wings dropped and feathers 

 ruffled, while the underparts are hot, and the comb and wattles less red than 

 normal. Cases of this sort are rarely curable, although there are instances 

 when half a teaspoonful of sulphate of magnesia in warm water has done 

 good. When this remedy is tried, a little salad or sweet oil should be dropped 

 into the vent, the head being held down when this is being done. 



inches 



stages in the development of fowl's egg. 



Eqqs : musty flavour. — Quite often actually new-laid eggs have a stale musty 

 flavour. This may result from liver or other disease, or from strong flavoured 

 food. Musty meals, fish, mangolds, putrid meat, or stale cut bone, all con- 

 tribute to ill-flavoured eggs, the remedy being to remove the cause. 



Eggs, soft. — Shell-less eggs are often attributed to want of shell- forming 

 material, and while this may be the case, in some instances the cause of 

 the trouble is more frequently in other directions. 



