Influence of Food on Flavor of Egg 173 



cases, not only is the flavor of the food imparted, 

 but the odor as well. Onions* have been fed to 

 fowls in sufficient quantity to impart a decided 

 flavor and odor to the eggs. So marked was the 

 result that persons wholly unacquainted with the 

 experiment had no difficulty in distinguishing 

 these eggs from those which were laid by hens 

 fed a normal ration. 



The mere fact that food influences the flavor of 

 eggs in extreme cases, is a sufficient reason for 

 the poultryman to reject all food that is not strictly 

 wholesome. It has not been determined to what 

 extent the ordinary poultry foods influence the 

 flavor; but tainted food should not be permitted 

 to enter into the composition of the ration. If 

 food of high and objectionable flavor imparts its 

 peculiar taste and odor to the egg, it is not safe 

 for those who desire to produce a prime article 

 to run unnecessary risks in feeding doubtful food. 

 Pure, wholesome food is so abundant and cheap that 

 there is no excuse for a questionable practice. 



Oftentimes food of an inferior quality as to 

 market requirements may serve a most useful 

 purpose as poultry food, and its use would not 

 in any way be condemned. Shrunken and cracked 

 grain, and mixed grains that cannot be readily 

 separated may make most excellent food, while 



*From unpublished results of experiments conducted by the author, 

 at Cornell University. 



