Journal of Agriculture. [lo Sept., 1909. 



weight, eggs should never be kept in a hot or warm room or exposed to 

 draught for any length of time ; but should be kept in dry drawers or 

 sectional cuplx)ards in a fairly even tempe;ratured dair_\- or storehouse. 

 For culinary purposes, infertile eggs are best, as their keeping qualities 

 are greatly enhanced. 



Cause of Objectionable Flavouk-s. — The flavour or odour of an 

 egg may be noticeably influenced bv the feed given. This has been de- 

 monstrated bv feeding hens heavily on maize, musty or smutty wheat, 

 tainted meat, turnips, spices, or an excess of onions. The principles 

 underhing feeding should be the providing of a mixed diet and the 

 avoidance of an excess of any one particular food. At times man\ pecu- 

 liarities are found in eggs, such as blood spots, a broken yolk, or some 

 bacterial contamination. These are due largely to improper feeding, 

 putrid meat, in the writer's opinion, being chiefly responsible. 



Shell Variation. — Egg shells varv in colour, firmness, and shape. 

 These variations are more a matter of breed or the individuality of the 

 hen than of feed, except in cases where shell-forming material is not 

 provided. Strength of the shell is very important, owing to the great 

 loss which occurs, not only in marketing, but when used for hatching pur- 

 poses. Too much " forcing," viz., an excess of meat and a lack of miner il 

 matter will tend to develop w^eak shell formation. 



Misshapen Eggs. — Hens that constantly lay malformed eggs should 

 be got rid of, as their progeny are liable to the same trouble. The causes 

 of these badly-shaped eggs are many. Whilst dissecting birds, I have 

 noticed that many hens have had slight ruptures in the oviduct, or a slightly 

 misplaced egg channel, causing a diflficulty in laying. A slight stoppage 

 of the egg when about to be laid creates a dent in the centre of egg. 

 Such eggs are best eaten straight away, and should on no account be 

 used for incubation purpo.ses. 



Brown v. White Shelled Eggs. — For some time past the English 

 buyers have laid .stress on shell colour, preferring the brown shell to the 

 white. An idea has got abroad that the brown egg is of greater value 

 for culinary purposes than the white. This is quite an erroneous idea. 

 The Leghorn, Minorca, or Andalusian egg is quite equal in its nutritixe 

 \alue to that laid by such breeds as Orpingtons, Wyandottes, and Ply- 

 mouth Rocks, etc. In my opinion, colour counts for little. Those accus- 

 tomed to the use of brown-shelled eggs naturally prefer them, but the 

 same applies to white eggs. Uniformity of colour, as well as other 

 points, pleases the eye, and for that reason, and no other, should there 

 be an\' preference. 



Size. — The size of egg is chiefly controlled by the breed or by the 

 .selection of layers of large eggs, particularly the latter. Pullets at the 

 beginning of the laying joeriod lay eggs decidedly smaller than those pro- 

 duced at a later stage. The average food value is a little greater in large 

 eggs per pound than that of small eggs, because of a smaller percentage 

 of shell in the former. 



That the breed influences the size of egg is untlisi)uted, and it ma\ In' 

 as well to remind readers of the breeds which are in the front r;ink 

 as producers of large eggs. They are Minorcas, Spanish, Andalusians, 

 Black Orpingtons, Leghorns^ and Plymouth Rocks, whilst on the other 

 hand, Wyandottes, Haniburghs, and most of (he game birds lay a rela- 

 tively small egg. Some of the finest eggs I have ever seen were pro- 

 duced bv an Orpington-AIinorca cross. Good specimens of eggs are the 

 rule with Plymouth Rocks, and Black ()r])ingtons, tho.se of the latter 

 being of a beautiful br()wn tint. 



