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CREAMERY BUTTER MAKING 



and this fault extends to the point where chicks become 

 visible. 



4. Chicks, of course, indicate the last stage in the 

 deterioration of eggs from heat. 



Candling eggs and grading them according to quality: No. 1, No. 2, 

 Checks, Dirties and Rots. 



5. Stale eggs are those in which the outline of the 

 yolk is plainly visible, sometimes presenting a muddy ap- 

 pearance, and the air cell is very large. 



6. Rotten eggs present a very dark, muddy appear- 

 ance, having the yolk and white mixed and a large air 

 cell, sometimes movable. 



