292 FARM AND SCHOOL PROBLEMS. 



Bad Eggs. 



1. Blood rings that can be quickly recognized before the candle, shows 

 that the embryo chick has developed to a sufficient size to render the 

 egg unfit for use. 



2. Black rot in an egg shows a dark appearance before the candle, 

 hydrogen-sulphide gas causes this change of color, and causes the 

 rotten-egg-smell and sometimes causes the egg to explode. 



3. White rot or mixed- rot causes the egg to become offensive to both 

 sight and smell. The yolk and white are mixed and the contents be- 

 come watery. 



Eggs may be damaged and rendered worthless or of an in- 

 ferior grade by some of the following reasons : 



1. By being washed, which opens up the pores of the shell, leaving in 

 bacteria and causing decomposition. 



2. By being kept in a warm room. 



3. By being kept in a damp cellar causing them to mold and sour. 



4. Bad flavors caused by unsuitable feed, and by being placed so near 

 that they will absorb odors from onions, oils, vegetables, etc. 



The successful poultryman must base his success in handling 

 and marketing eggs upon his observation of certain well estab- 

 lished facts: 



1. Eggs for the market should be infertile. 



2. Fertile eggs or those that have a germ or embryo, will incubate 

 wherever they are exposed to a temperature of 70 to 103 Fahr. 



3. Eggs should be gathered once a day in cool weather and twice a 

 day during hot or rainy weather. 



4. They should be carefully sorted and packed in crates, each to have 

 eggs of uniform size, color and cleanliness. 



5. They should be kept in a dry, cool place having uniform temperature. 



6. They should be sold when fresh. 



7. They should be marketed at least twice a week. 



8. They should be sold on a quality basis. 



9. They should command the highest price. 



10. There should be a demand for your eggs. 



11. There should be special customers for the product. 



