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frequently; but it is serious when the germs of decay 

 are present in the oviduct and become imprisoned in 

 the egg, because this leads to the early decomposition 

 of the egg. The organism that may enter the egg in 

 tins manner and produce decomposition are of several 

 kinds, but as their effects are about the same it is not 

 important to discuss them separately. They cause 

 the yolk to become light in color and cloudy and cause 

 the liberation of gas that is usually taken up by the 

 fluid parts of the egg, but escapes when the shell is 

 broken, and is of a most unpleasant odor. 



These germs do not get into the oviduct by passing 

 into the fowl with its food, water or the air that it 

 breathes, but enter through the cloaca, and are often 

 introduced by the organs of the male during the act 

 of copulation. This condition may be avoided by the 

 enforcement of cleanliness in the poultry houses and 

 poultry yards. Hens and cocks should never be al- 

 lowed to go about with masses of fllth adhering to the 

 feathers about the vent nor should they be compelled 

 to roost in filthy places or walk about and scratch in 

 masses of decaying and putrefying material. 



Cleanliness and disinfection enable the poulterer to 

 avoid this infection of the egg. 



2. MALFORMED PJGGS. 



One of the most frequent malformations of eggs is 

 the so-called "double egg," the egg containing two 

 yolks. Tliese eggs are usually of very largo size and 

 develop when two yolks rtnuh maturity in the ovary at 



