120 EGGS 



American Wyandottes and the 6,771 hens of assorted 

 varieties in America, it will be seen that the egg 

 production in the cold months was fully as large as in 

 the spring months, and that the production declined 

 only in the fall when the fowls were molting. Some 

 hens that are prolific egg producers in their first year 

 prove very unsatisfactory in their subsequent years, 

 as for instance, the Australian Silver Wyandotte noted 

 in the table. To be sure that no such hens are selected 

 for breeders, it is necessary that careful egg records 

 be kept. 



PRESERVATION OF EGGS 



COLD STORAGE OF EGGS 



Eggs intended for storage must be selected with 

 care and must be packed in clean cases. When so 

 selected and packed and kept at temperatures that 

 range from 29 F. to 34 F., very little, if any, 

 change takes place in the quality of the eggs. While 

 in storage, they should be protected as far as possible 

 from air circulation, as this increases evaporation and 

 causes the eggs to shrink. On removing the eggs from 

 storage, they should be kept at a temperature not warmer 

 than 42 F. until exposed for sale. When it becomes 

 necessary to expose the eggs, it should be done gradually 

 in order to avoid sweating. 



The air in cold-storage houses should be free from 

 moisture and bad odors of every kind. The yolks 

 of eggs kept long in storage at a temperature of 32 F. 

 settle to one side, unless the eggs are occasionally moved 

 about. At temperatures lower than 32 F., the eggs 

 become more or less solid and do not require turning. 



PICKLING OF EGGS 



The success obtained from preserving eggs depends 

 largely on the care given to the selecting of the eggs, 

 the preparation of the preserving liquid, and the placing 



