POULTRY 433 



rapid. When first laid, the egg is covered with a mucilaginous 

 coating which quickly dries, and is referred to as the bloom of 

 the egg. This coating, which nearly closes the pores of the shell, 

 quickly dissolves if the egg is washed, thus leaving the pores 

 exposed not only to rapid evaporation but to the entrance of 

 bacteria and molds. If the shrinkage is to be kept at the lowest 

 point, it is necessary to keep the eggs as cool as possible without 

 freezing, and to keep them clean by the use of clean, dry nests. 



572. Infertile and fertile eggs. It is very much easier to keep 

 eggs fresh when they are kept infertile by separating the male 

 birds from the laying flock after eggs for hatching are no longer 

 desired. It takes but two or three days 'at summer temperature 

 for fertile eggs to become unfit for food. 



Whether fertile or infertile, the eggs should be gathered daily 

 and in very warm weather twice daily and put immediately 

 into a cool, dry, well-ventilated cellar. Never market eggs that 

 are found in stolen nests or are of unknown age. 



573. Best eggs for the highest market. Eggs that are kept 

 warm for any considerable length of time become watery and 

 soon decay. Therefore eggs should be cooled as soon as laid 

 and should be kept in a cool, well-ventilated place, and marketed 

 in as cool condition as possible. 



It should be remembered that eggs must be kept cool while on 

 the way to the market as well as while on the farm. In taking eggs 

 to the market they must be protected from the sun's rays. It is a 

 good plan to have a marketing box or basket so made that the 

 eggs may be kept cool and not exposed to excessive lighting. 



While evaporation is checked by a damp atmosphere, the 

 damage resulting from the growth of molds and bacteria is so 

 great that a damp atmosphere should be avoided. 



Eggs, like butter and milk, quite readily absorb taints and 

 odors. For example, if eggs are kept in a musty cellar, or in a 

 refrigerator with onions, turnips, lemons, or fish, they soon 

 taste of these things. A really first-class egg must be large, 

 clean without having been washed, full, free from cracks, and 

 without indication of mold or chick development. 



