THE FARM 303 



that lack the embryo, regardless of the supply of food stored in them to 

 nourish the growth of a young plant, never can germinate. 



The storage of eggs for considerable periods of time in condition fit 

 for food takes into account the fact that their shells are more or less 

 porous, and are an insufficient protection from the germs which cause 

 decay. By sealing the pores in the shells with water glass, or by storing 

 eggs at a temperature too low for the germs to multiply, the fitness of 

 eggs for food may be maintained for long periods of time. They may 

 be kept from times when eggs are abundant and low in price till when 

 more scarce and of higher market value. 



Much of the value in the sales of eggs and poultry in the United 

 States, amounting as these sales do to millions of dollars annually, 

 represents thrift. Non-productive labor, and food materials for fowls 

 which otherwise might be wasted, are thus turned into profit for the 

 individual and wealth for the nation. 



Where poultry raising is carried on as a business, rather than an 

 occupation incidental to general farming or as a pleasing home employ- 

 ment, careful attention to all details of it is necessary, and considerable 

 business ability is required in order to make it a success. 



In agricultural colleges courses in poultry raising are given for college 

 credit. Much helpful literature is available free or at little cost, 

 however, so that ordinary intelligence, coupled with painstaking care 

 and an exercise of good judgment, will win success in the school of 

 experience. 



Exercises 



1. Is there any relation between the food value of eggs and the color of their 



shells? 



2. What are the best ways of preserving eggs on a commercial scale? State 

 what strength of solution of "water glass" is used to preserve eggs. 

 Which are the best months for the storage of eggs? What purposes are 

 accomplished in the storage of eggs? 



3. Reproduce a diagram showing the cross-section of an egg, and on the 

 diagram locate (a) the shell; (6) the outer and inner membranes; (c) the 

 thicker and thinner parts of the white; (d) the chalaza; (e) the lighter 

 and darker parts of the yolk; (/) the germ (embryo). 



4. What food constituents of large value in eggs? For what foodstuff are 

 eggs a substitute? What foods are best served with eggs at table? What 

 are the digestive solvents for the albumen of eggs? What per cent of 

 water is there in eggs? 



