366 



BEGINNINGS IN ANIMAL HUSBANDRY 



weight of 22 ounces for a dozen of the former, and 27)4 

 ounces for the latter. The fact is, for the same price, a 



dozen large eggs furnish more 

 actual nutrition than a dozen 

 small ones. 



The color of the egg is due to 

 a pigment, or coloring substance 

 developed in the shell during the 

 process of formation in the body 

 of the hen. The color is either 

 white or brown. Leghorn and 

 Minorcas produce white eggs, and 

 Brahmas and Plymouth Rocks, 

 brown ones. Some buyers prefer 

 the white color, and others the 

 brown. This is merely a matter 

 of fancy, because there is no dif- 

 ference in the food value. When 

 fresh laid, the egg has a clear shell 

 of a beautiful dull glaze, but with age and handling it 

 becomes somewhat glossy or polished and often is soiled. 



The degree of freshness of the 

 egg has much to do with its value 

 on the common market. Prime 

 fresh eggs, such as producers sup- 

 ply to private consumers, bring 

 the highest price. In a commer- 

 cial way, eggs are gathered from 

 farmers by hucksters, or are 

 sold to country grocers by the 

 producers. These are placed in 

 wooden cases holding 30 dozens, and are shipped to the 

 city dealers, where they are graded, and then, placed on 



Fig. 195. Clean vs. dirty 

 eggs. Photograph by cour- 

 tesy Ohio State University 

 College of Agriculture. 



Fig. 196. A case of eggs. 

 Photograph by courtesy Ohio 

 State University College of 



Agriculture. 



