370 POULTRY 



White. The white or albumen of the egg should be fresh, sweet, 

 clear, and viscous. The two layers of albumen should be of a distinctly 

 different consistency, the one very viscous, the other rather watery. 



Scale of cuts: 



Shape (one point for each egg). Cut to the limit in proportion 

 to the defect and then disqualify. 



Color (one point for each egg). Cut to the limit in proportion to 

 the defect and then disqualify. 



Condition of shell (one point for each egg). One-half point when 

 wrinkled severely ; one-half to two points when three or four or more 

 are glossy ; one-half point for each weak shell ; one-half to one point 

 for each soiled egg. 



Candling. Cut one-half point for each egg showing distinctly 

 cloudy appearance. 



Cut one point for each egg having unmistakable blood spots. 



Cut one-quarter to one-half point for each egg showing large air 

 space. 



Quality of yolk. Five points for each spot on yolk other than the 

 germ discs. Cut as high as ten points when odor is disagreeable. Cut 

 as high as ten points when yolk flattens and breaks. Cut as high as 

 five points on a pale color. 



Quality of white. Cut as high as fifteen points when the two al- 

 bumens approach the same consistency. Cut as high as five points 

 when albumen will not hold up the yolk. 



Cut one-half point for each one-half ounce in weight under the 

 standard weight of the grade for the dozen. Cut eight points for each 

 disqualified egg. 



Rules for Machine Incubation (Finch) 



Never put the eggs in the machine until the temperature is properly 

 regulated. 



Temperature. After the eggs have been put in the machine, the 

 temperature will drop and remain low for some time, gradually in- 

 creasing, often taking from twelve to fourteen hours to reach the desired 

 degree. Do not try to run the heat up too quickly. It is better that 

 the temperature should be increased gradually. 



