324 FARM ANIMALS 



period is from ten to twelve weeks, but may be 

 shortened to eight weeks by proper feeding as just 

 suggested. If the moulting period is allowed to 

 continue too long the fowls go into the winter in a 

 shabby condition and it may not be possible to 

 induce them to lay at all during the season when 

 eggs are most in demand. 



The Flavor of Eggs and the Color of the Yolk. 

 The question is sometimes asked whether the kind 

 of feed given to hens has any influence upon the 

 flavor of the eggs. In some tests this appears not 

 to be the case. Even when oil of sassafras, celery 

 oil and other flavoring materials were added to the 

 ration, they had no bad effect on the eggs. It 

 frequently happens, however, that the use of onions 

 lends a slight taint to the eggs. In general where 

 the poultryman desires to produce only the best 

 quality of eggs and satisfy his customers in every 

 respect it is of course desirable not to take chances 

 with the use of foods which may taint the eggs. 

 The color of the yolk may be easily affected by 

 the ration. Thus the use of wheat and white corn 

 or oats without any other grain feed has a tendency 

 to produce yolks of too light color to satisfy the 

 fancy taste. Yellow corn is useful, however, in 

 giving a rich color to the yolk. In Utah it has been 

 found that corn and wheat were not as influential 

 in determining the color of the yolk as was alfalfa. 

 In a series of tests it was found that eggs were too 

 light colored whatever grain ration was fed if 

 alfalfa was omitted from the feed. As soon as 

 alfalfa was added to the ration again the color of 

 the yolk improved. 



Egg Preservation. Eggs should be cared for 

 as attentively as milk. As soon as gathered they 

 should be put in a cool place free from dirt since 



