MARKETING EGGS FOR HUMAN FOOD 



439 



In order to detect in the general run of eggs those which 

 are of poor quahty, and the causes, they are subjected to a pro- 

 cedure known as candhng. Size, cleanHness, and color are appar- 

 ent on external inspection; freshness is indicated by firm body; 



Photo by I niti-il stitc 1 )t partment ol Agnmlture. 



Fig. 199. — Stages of development of the embryo during the first week of incubation. 

 A, 24 hours; B, 36 hours (see drawing, Fig. 148); C, 72 hours (see drawing. Fig. 149); D. 

 7 days; note the very large head with eyes of large proportion (compare Fig. 162). 



and proper care of the egg from the time it was laid can be readily 

 determined by holding it before a strong light in such a way 

 that the rays of light will shine through the egg and reveal its 

 contents to the operator. A candling equipment consists of a 

 bright light enclosed in an opaque box or shield, the light for 

 testing shining out through a hole in front slightly less in diam- 



