230 



Examination 29, — On 14th Mai'ch, 1891, examined an Ggg laid on the 29th 

 October, 1890, and which had been kept in the incubator at temperatuie of 78 to 

 84 till 11th February', 1891, and afterwards in cellar. Free fiom odour or mustiness; 

 albumen evaporated until 50 per cent was gone. 



Examination 80, — On 14th Match, 1891, examined an egg laid on 5th November, 

 1890, and kept part of the time in incubator at temperature of 78 to 84 and part of 

 the time out. Contents lessened in volume about one-third by evapoiation of 

 albumen ; yolk adherent to side and at point of adhesion of musty taste ; otherwise 

 contents perfectly sweet. 



Examination ^\. — On the 14th March, 1891, examined an unfertilized egg laid 

 on 9th December, 1890, and placed in incubator on 23rd December, 1890, and kept 

 there at temperature of 78 to 84 until 11th Febiuary, 1891, and afterwards kept in 

 cellar. Contents quite sweet and free from odour ; albumen a little cloudy ; air 

 space occupied about one-fifth of egg shell. 



Examination 32. — On the 14th March, 1891, examined an egg taken from the 

 lot greased with lard and packed in salt on the 10th November, 1890, and kept in 

 cellar. Contents quite sweet ; yolk firm ; has every appearance of a fresh egg. 



Examination 38. — On the i4th of June, 1891, examined an egg kept in drawer 

 of table in office from 25th March, 1890. Air space double the natural size ; yolk 

 firm; white nearly transparent; contents perfectly sweet. 



Examination 34. — On the 14th of June, 1891, examined an egg laid on 27th 

 October, 1890, and put away in bran in a box, with others, in the cellar on the 29th 

 October, 1890 ; yolk firm ; white transparent ; contents perfectly sweet ; has every 

 appearance of a fresh egg. 



Examination 35. — On the 4th June, 1891, examined an egg laid on the 3rd 

 November, 1890, greased and packed in salt with others and kept in cellar. Yolk 

 moderately firm ; white almost transparent ; contents quite sweet, and free from all 

 odour or mustiness. 



Examination 36, — On the 4th June, 1891, examined an unfertilized egg laid on 

 the 17th December, 1890, and kept in incubator from 23rd December, 1890, to 11th 

 February, 1891, at a tempei-ature of 78 to 84; afterwards kept in cellar. Air space 

 occupied one-fourth of space of shell ; yolk firm; white almost transparent; contents 

 perfectly sweet and fiee from all mustiness. 



Examination 37. — On the 14th of June, 1891, examined an egg laid on the 30th 

 October, 1890, and kept constantly in incubator at temperature of 78 to 84 until 

 11th Febiuary, 1891, when it was afterwards left in an open basket in cellar. Egg 

 evaporated so as to fill only half of shell ; very little white remaining ; surface of 

 yolk covered with a coating of mould, giving the egg a musty odour ; when the 

 surface with the mould was removed the remainder of the yolk was found quite free 

 from mustiness or any other odour, and quite sweet to the taste. The white, how- 

 ever, had a musty flavour, but not in any sense puti-id. 



Examination 38. — Examined on the 4th of June, 1891, an egg laid on the 

 3rd of January, 1891, and was probably in and out of the incubator till 11th of 

 Februarv following. Air sr)ace about twice natural size; volk firm; white nearlv 

 transparent; contents perfectly sweet, and free from all mustiness. 



On the 18th March, 1892, a final examination was made of the eggs packed 

 away, oi- kept in the incubator and cellar, as above stated, and it was found that they 

 had, in the great majority of cases, lost their fluid contents and had become musty; 

 but only two or three out of the number could be put down as being positively bad. 



Examination also was made of an egg which was laid in August, 1890, and left 

 in the di-awer of the table in the office of the poultrj- building until it was opened 

 on the 18th March, 1892, when the contents were found to be dried up and the yolk 

 quite solid and firm, but quite free from any otfcnsivc or musty odour. 



