l8 BIGGLK POULTRY BOOK. 



has SO clouded the egg contents as to render the out- 

 lines indistinct. The appearance of the egg is now 

 shown by Figure 5. 



After the tenth day the tester is of little use. 

 On the eighteenth da}' the embryo is nearing the final 

 stages, the yolk upon which it subsists is nearly all 

 a1)Sorbed. On the nineteenth and twentieth days it is 

 chipping the shell, and on the twenty-first it emerges, 

 fullv developed, into a new and larger world. 



FOOT NOTKS. 



The shell of an egg is porous and any filth on it will taint 

 the meat. A good reason for cleaning eggs as soon as gathei-ed. 



.Sometimes dirty looking eggs are fresher than some that 

 are clean, but buyers will not believe it, and, as they must judge 

 an egg by its outward appearance only, eggs should be made as 

 attractive looking as possible before being sent to market. 



Eggs are preserved in two ways : By cold storage in a dry 

 atmosphere, at a temperature of 36 to 40 degrees, and by im- 

 mersing in a pickle of lime and salt in clean oak barrels. The 

 pickle is made bj' slaking two pounds of lime in hot water, and 

 adding one pint of salt and four gallons of water. Twenty gal- 

 lons will cover 150 dozens. Put fresh eggs in the clear pickle 

 until the vessel is nearly full, spread a clean cloth over them 

 and cover this with the settlings of the lime. 



Ice-house eggs and pickled eggs are edible if put in fresh 

 and properly kept, but are greatly inferior to fresh stock. If 

 sold for what they are it is all right, but it is all wrong and a 

 fraud on consumers to palm them off as newly-laid eggs. 



