734 



Rural Sciiooi. Li-:ai-lkt 



the kind of eggs we select for hatching will determine the kind of eggs 

 that will be laid by the chickens that are hatched from the eggs. 



When eggs from the same variety of fowls are compared, the size of an 

 egg apparently determines to a considerable extent the size of the chicken 

 that will hatch from it. Therefore, if we wish to have chickens of good 

 size we must set good-sized eggs. Hence, we see that there are at least 

 two good reasons why all the eggs that are selected for hatching should 

 be fiill size, perfect in shape, and of the right color and texture. 



Eggs for hatching should weigh at least two ounces and should not 

 exceed two and one-half oimces each. They should be perfect in shape 

 so that they will pack well in the shipping case, that is, so that they will 



Croups of eggs showing the various sizes and shapes that are obtained from almost any 

 flock. All the eggs in the same row were laid by one hen. Note that the eggs laid 

 by one hen have a characteristic shape. Only uniformly shaped eggs should be 

 marked as first class 



fill the compartments without danger of breakage from top or side pressure. 

 They should be uniform in color, that is, each egg should be of one color 

 and the right color over its entire surface, and all the eggs should be of 

 the same color. The two colors that are most in demand are pure white and 

 pure brown. There are many degrees of white and of brown in eggs, which 

 will be seen only when the eggs are carefully examined in a good light. 



The texture of the egg shell should be smooth, hard, and free from trans- 

 parent spots when examined with a tester. Eggs having defective shells 

 are not so likely to hatch well or to produce strong chickens. 



Eggs for hatching should be kept in a moist, cool place not over 50° to 

 60°, and for not more than a week or ten days if it can be avoided. They 

 should be turned every day or two, and should be kept covered so as to 

 prevent too rapid evaporation. 



