THE EGG 117 



that are used at home to add to the collection. The 

 contents of the eggs, blown, should be. held in saucers, 

 one to each pupil. 



3. Observe the structure of the raw eggs in the 

 saucers. Find the "germinal disc" which appears as a 

 light colored spot, usually on the upper surface of the 

 yolk. This germ spot contains the life principle of the 

 egg. Note the whitish cords of denser albumen which 

 serve to keep the yolk properly suspended in the white 

 of the egg. 



Note the clear, watery appearance of the white of 

 the egg. This is the albumen, the food in liquid form 

 upon which the young chick lives while in the shell. (If 

 the contents do not come out whole, another egg must be 

 broken for this part of the lesson.) 



4. The chemical composition of the dry substance 

 of the inside of the egg is (Snyder: Poultry Book.) : 



Protein. Fat, 



White (albumen) 88.92 .53 



Yolk 20.62 64.43 



5. Make a drawing of the egg shell obtained above. 



6. If it is not possible to boil the eggs at the school, 

 ask each pupil to bring a boiled egg for this part of the 

 study. 



Carefully remove the shell piece by piece. Observe 

 the air space, and the two membranes beneath the shell. 

 Cut the egg lengthwise through the middle, and make 

 a drawing of the section, showing all the points men- 

 tioned in paragraph 3. 



