134 EGGS 



12 yr. be so developed as to produce eggs of the size and 

 color proper for the various breeds. No one breed excels 

 all others as layers; there are good layers in all breeds 

 and varieties. The production of many eggs of proper 

 size,, shape, and color may be accomplished with any 

 breed by proper breeding, selection, and care. 



The color of the yolk may be influenced largely by 

 feeding plenty of green stuff. Experiment has show 

 that the eating of dried alfalfa leaves by the hens wil 

 produce eggs of good yolk color. White beets or mangel 

 eaten plentifully will produce eggs having a very pale 

 yolk. Carrots, kale, spinach, green clover, and many 

 other kinds of green feed will influence the color of the 

 yolk. A plentiful supply of grass will always insure 

 eggs with yolks of good, rich color and fine flavor. 



Green clover, alfalfa, rye, grass, or young corn are all 

 good for feeding to laying hens, because they impart fine 

 color and flavor to the eggs. The feeding of green rape, 

 millet, or mustard is apt to make both the color and 

 flavor undesirable. No kind of green stuff is better for 

 feeding to hens in confinement during the summer 

 months than short lawn clippings when perfectly fresh. 

 Carefully selected feed of all kinds is most desirable, 

 because of the tendency of the feed to flavor the eggs. 



PRESERVING EGGS 



It is quite as necessary to have eggs well selected as 

 it is to have them properly preserved for keeping. That 

 is, eggs that are to be kept should be fresh, infertile, 

 if it is possible to have them so, and all of them should 

 be laid in April, May, or the early part of June. No 

 eggs should ever be stored that are laid when the maxi- 

 mum temperature is above 60. When eggs are gathered 

 they should be kept in a cool place where the temperature 

 averages between 40 F. and 55 F. They should never be 

 put in the preservative until they have been cooled thor- 

 oughly. The eggs that are used for pickling or preserv- 

 ing should have smooth, strong shells. Eggs with shells 

 that are rough or porous are not well suited for storage. 



