Deteriorated Eggs 321 



a few days old. Whenever a poultryman who 

 aims to produce the finest quality of eggs desires to 

 establish a reputation for himself, it will probably 

 be necessary for him, at first, to send his eggs under 

 a guaranty that they were produced by his own 

 flock, and that he knows them to be strictly first- 

 class in every respect. 



Many deteriorated eggs are shipped to market 

 and are there sorted out; some are known as "heated 

 eggs." These are fertile eggs that have been sub- 

 jected to a sufficiently high temperature to per- 

 ceptibly start the development of the germ which 

 if continued long enough would produce the fully 

 developed chick. This may have been done in the 

 nest, perhaps under a broody hen, or by keeping the 

 eggs in too warm a place in the barn or house, or 

 during the time occupied in traveling from the farm 

 to the market where the poor eggs are culled out. 

 The loss from this cause alone is thought to be several 

 times that caused by eggs becoming spoiled. 



SPOILED EGGS 



Evaporated or "shrunken" eggs are those that 

 have been allowed to dry out through the natural 

 process of evaporation. They are readily detected 

 by the increased size of the air-chamber which 

 shows that the egg is not fresh. Eggs kept for some 

 time in a dry, well-ventilated room lose so much 



