59 



On an average the white of Plymouth Rock eggs contained 

 1.54 per cent of total nitrogen, 0.171 per cent of nitrogen non- 

 coagulable by heat, 0.075 P er cent of albumose nitrogen, and 0.005 

 per cent of amino nitrogen. The yolk of the Plymouth Rock eggs 

 showed on an average an iodin value of 62.8, saponification num- 

 ber of 179.9, ac id value of 5.8, ester value of 171.2, Hehner num- 

 ber of 76.1, calculated oleic acid 2.92 per cent, and an index of 

 refraction of 1.4626. The values as reported for the Leghorn eggs 

 are very similar. 



A study of the bacterial content of eggs was reported, the 

 number found and listed being 36 varieties per 100 eggs. 



"In the 57 experiments, 18 had a decidedly greater number of 

 bacteria in the yolk; n had the majority in the white and 21 had 

 an almost even distribution; 7 were sterile." 



Both Plymouth Rock and Leghorn eggs were used and spring 

 and autumn and fertilized and unfertilized eggs were compared. 

 According to the author, it may be that the differences in bacterial 

 content whicn were observed depend upon breed and the condi- 

 tions under which the eggs were laid as well as the season. In 

 general, the autumn eggs contained a greater number of bacteria 

 than the early spring eggs. 



" That perfectly fresh eggs from healthy hens may contain bac- 

 teria is a generally recognized fact. That they are sometimes 

 sterile is also admitted. Whether the organisms enter the egg 

 during its passage down the oviduct or whether they penetrate the 

 shell either at the time of laying or afterward are questions on 

 which opinions are contrary. The fact that certain pathogenic 

 organisms characteristic of fowls, as vibrios of chicken cholera, have 

 been found in the eggs argues for infection in the oviduct, as do 

 the presence of foreign bodies, such as small insects ; while the 

 trade experience indicates that organisms can enter through the 

 shell ". 



Y. R. G. SINCLAIR. Egg Farming an Important Industry in 



Scotland. - - The Dairy, Vol. XXII, n. 254, 38. London, 

 February 15, 1910. 



The. import of eggs into Great Britain is about 2000000000 

 a year, valued at 7 ooo ooo. The egg industry in Scotland is 

 more important than the rearing of poultry for fattening purposes, 

 because the climate is not quite suitable for producing the very 



