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portion of this first white streak as mentioned. Inside the white streak 

 is another watery portion. This comes in touch with the yolk. We 

 shall now look at the yolk. Take your finger, or a blunt pencil, and 

 try to turn it over, and you will notice that the covering of the yolk 

 goes into a'l sorts of wrink- 

 les and folds. So we find 

 that the yolk is separated 

 from the white by a thin 

 layer of tissues or skin. 



If you have been careful 

 in breaking the egg, you 

 will notice a little round spot 

 at the top of the yolk 

 This spot is about the size 

 of a pea, and is called the 

 germ spot ; and it is from 

 this that the chicken grows 

 when heat and other condi- 

 tions are properly applied. 



To study further the 

 structure of an egg, we will 

 have one boiled hard ; and, 

 after removing the shell and 

 lining tissues, we will tear 

 loose a small piece of the 

 white at the large end of the egg. Now by continuing to pull the torn 

 portion from the left towards the right, you will notice that this white 

 has a spiral arrangement. This is generally considered as giving 



strength to the egg. 



We will next examine the yolk. Take the 

 yolk out, cut through the centre, using a very 

 sharp knife, and you will notice a small, flask- 

 shaped portion of the yolk, which is soft and 

 light in color, and that the neck of the flask 

 extends to the outer edge of the yolk. Upon 

 this the germ rests. The hardened portion of 

 the yolk, you will notice, is arranged in regular 

 rings around this flask. This flask-shaped 

 portion is lighter than the rest of the yolk, and 

 is therefore always uppermost. No matter how 

 you turn the egg, this spot will be on the upper 

 surface. 



Let us ponder for a few minutes over the 

 many things we have found in the egg content. 

 The germ, resting upon a nice soft cushion in 

 the yolk, the yolk covered with a thin skin, ad- 

 joining this is a very thin portion of the white, and outside this a thicker 

 portion. Now these two portions hold the yolk in position. If a sudden 

 jar occurs, the yolk, or chiefly the germ, is protected by the skin of the 



