-A. H> BARBER CREAMERY SUPPLY CO., CHICAGO, ILL. __ 



WHEN CANDLING: 



When rotated, the yolk is not distinguishable separately; the entire con- 

 tents appear as a loose, light-colored mass; hence the name Light or .White Rot. 

 ShoWs some shrinkage. 



WHEN BROKEN: 



Contents are thoroughly mixed, a sickly, pale yellow in color, and an 

 offensive, sour odor. Yolk and white not distinguishable separately, and thin 

 and: watery. 



NOTE: 



Not detected readily by a novice in candling unless when rotating he 

 notices the very loose condition of the yolk and the unusually light color of the 

 contents. 



These eggs are an advanced stage of. the Badly Heated (Soft Yolk) or 

 Sunken Spot eggs. Heretofore some cahdlers, for the want .of a better name, 

 styled them Sour Rots, or Mixed Rots, using this last term principally on account 

 of the mixture of white and yolk, and, too, because of doubt as to whether to 

 term it by any one of the three names mentioned. On account of this confusion 

 of terms, many dealers have not taken the trouble to name or chart the advanced 

 stage of the Badly Heated (Soft Yolk) or Sunken Spot eggs; taking it for 

 granted, no doubt, that the candler understood that when the eggs mentioned in 

 the foregoing have arrived at the complete yolk-breaking stage, they are unfit 

 for food purposes. The term White Rot, then, may be useful in designating the 

 final passing of its immediate predecessors. 



RED ROTS, OR MIXED ROTS: 



Usually appears in the Infertile egg. Age and weakened membranes, coupled 

 with heat, partly decomposes the contents and makes them thin and watery. 

 The weakened membrane, too, permits of seepage of the yolk into the white 

 one of the conditions which also makes for White Rots. Some persons account 

 for the Red Rot by attributing it to a diseased condition of the ovaries, causing 

 blood to seep through the soft, flimsy shell before it had fully formed. 



WHEN CANDLING: 



Shows some shrinkage, but not necessarily heavy. The entire contents are 

 very dark colored; the white scarcely distinguishable. When rotated, the white 

 and yolk roll as one mass. 



WHEN BROKEN: 



Yolk is much darker than usual, and would seem to be compact were it 

 not for the presence of a considerable portion of it mingling with the white. 



NOTE: 



Less seems to be positively known about the Red Rot than about other 

 eggs in the tabooed class that is, as to the cause of all of its badness. Suffice 

 it that this egg with its extremely dark-colored yolk, with parts of it mixed with 

 the white in fact, any egg with a breaking yolk would have a difficult time 

 in "getting by" the average housewife. The Department of Agriculture asserts 

 that it contains enormous amounts of bacteria. 



BLOOD RING ROTS: 



Eggs, if Fertile, and held too long in a temperature of 70 F., or over, will 

 begin to incubate anywhere; or, if Infertile, to weaken and spoil in an incu- 

 bator, under sitting hens, when exposed to the sun in out-of-way nests, or on 

 the bottom layer of egg-cases. This incubation develops a Blood Ring as the 

 temperature gets higher. The Blood Ring is the embryo chick, the germs of 

 which were killed on account of low temperatures before they were fully 

 incubated.; At a temperature of 103 F., this germ will appear in twenty-four 

 or forty-eight hours. 



