POULTRY. 293 



Preserved Eggs. 

 There are various methods of preserving eggs: 



1. By keeping eggs in cold storage where the temperature is at 29 to 

 30 Fahr. 



2. By dipping in boiling water for a few seconds. 



3. By applying grease to the shell of the egg. 



Breeding. 



Eggs selected for hatching purposes or for artificial incuba- 

 tion should be laid by hens of the following characteristics: 



1. Pure bred mature fowls. 



2. Early producers as pullets. 



3. Vigorous and healthy. 



4. Largest specimens of the breed. 



5. Late moulters with bright and lustrous eyes. 



6. Best records in egg production. 



7. Bright red comb and wattles. 



8. Long body and neck. 



9. First off and last on the roost. 



10. Singers that are active in working and hunting for food. 



11. A well spread tail. 



12. V shaped in three ways: 



(a) On sides from front to rear. 



(b) Top and bottom from front to rear. 



(c) From base of tail downward. 



To establish a prolific egg-yielding flock. 



1. Find out which are the best lay- 

 ers in your flock "best by test". 



2. Find the best producers by the 

 trap-nest record or by careful 

 watching. 



3. The best producers are the ones 

 from which to hatch eggs. 



4. Select a male bird that is a de- 

 scendant of a high egg-record 

 hen. 



5. Be sure that the prolific egg- 

 yield blood lines are well estab- 

 lished by high egg records of 

 ancestors for several genera- 

 tions back. FIG. 4. White Leghorn. 



