438 



MARKETING THE PRODUCTS 



fertile eggs. There is probably nothing the poultryman can do 

 which would so much improve the quality of eggs for table use 

 as the production of infertile eggs (Figs. 198 and 199). 



I 



FIG. 198. A comparison showing the effect of incubation temperature on fertile and 

 infertile eggs. A, Strictly fresh egg with fertile germ. B, Infertile egg after being in incu- 

 bation temperature for 48 hours. The sterile germ never shows any development. C, Fertile 

 germ after 48 hours of development. Eggs with sterile germs keep much longer and are 

 much safer to use for human food. 



Candling. It is evident from the above that all kinds of 

 eggs are found in the egg market, stale, shrunken, unclean, 

 broken, cracked, and even rotten eggs. These conditions are 

 indirectly due to one of the following causes: Carelessness on the 

 poultry farm, carelessness in marketing, and climatic conditions. 



