OTHEli ANIMAL FOODS 45 



know whether they are in good condition when de- 

 livered. Candling is the method most commonly 

 used for this purpose. An egg is held before a light, 

 and, if fresh, will appear unclouded and almost trans- 

 lucent. If dark spots are visible or the appearance is 

 clouded, it is not fresh. 



As eggs grow old, the water they contain evaporates 

 through the pores of the shell. On this account, they 

 naturally become lighter in weight. Dealers have 

 learned that a newly laid egg placed in a dish of brine 

 composed of two ounces of salt and one pint of water 

 will sink to the bottom. An egg one day old will sink 

 below the surface, but not to the bottom. One more 

 than three days old will float in the brine, the amount 

 of shell above the surface increasing with age. Of 

 course, the higher the temperature of a room in which 

 eggs are kept, the more quickly the water in them 

 evaporates. 



When the shell is broken, a bad egg can always be 

 told by its offensive odor. If the yolk holds together 

 well after the shell is broken, it is usually a sign that the 

 egg is fit to eat ; but if the yolk spreads and separates, 

 the cook may be sure the egg is too stale to be whole- 

 some or appetizing. Although preserved eggs may pass 

 inspection, the process often lessens their food value. 

 On this account, invalids, especially, should be careful 

 to buy those that are strictly fresh. 



It is fortunate that eggs can be prepared in many 

 different ways, for much use may be made of them 



