54 BULLETIN 51, U. S. DEPARTMEXT OF AGEICULTUEE. 



Table 23. — Eggs having the white entirely mixed with the yolk. 



Sample 



No. 



Source. 



Date of 

 collec- 

 tion. 



Total number of bac- 

 teria per gram on 

 plain agar incubated 

 at— 



Number 

 of gas- 

 producing 

 bacteria 

 per gram 



in 



lactose 



bUe. 



Gelatin 

 liquefying 

 organisms 

 per gram. 



Percentage of 

 ammoniacal 



nitrogen, 

 Folin method. 



Per 

 cent- 

 age of 

 mois- 

 ture. 



Size 



of 



sam- 





20' C. 



37° C. 



Wet 

 basis. 



Dry 

 basis. 



ple. 



4261 

 4291 

 4303 

 4318 

 4409 

 4459 



Dl 

 Dl 

 E 2 

 E2 

 D2 

 E3 



1912. 

 May 7 

 May 8 

 May 13 

 May 14 

 May 27 

 June 1 



1,100,000 

 14,000 

 82, 000, 000 

 110,000,000 

 16, 000, 000 

 56,000,000 



550,000 



10,000 



60,000,000 



9,100,000 



5, 000, 000 



24,000,000 



10 



1,000 



1,000,000 



1,000 



10 



1, 000, 000 



in 10, 000 

 in 10, 000 

 37,000,000 

 22,000,000 

 in 10, 000 

 15,000,000 



0.0025 

 .0019 

 .0034 

 . 0033 

 .0027 

 .0061 



0.0096 

 .0072 

 .0111 

 .0109 

 .0103 

 .0211 



73.27 

 73.63 

 69.34 

 69.68 

 73.77 

 71.17 



Eggs. 

 6 

 5 

 4 

 6 

 8 



On account of the large number of bacteria which white rots con- 

 tain it is very important that breaking stock be candled with suffi- 

 cient care to prevent these eggs from gaining access to the breaking 

 room. 



EGGS HAVING THE YOLK ADHERENT TO THE SHELL. 



Two different forms of summer eggs with adherent yolks, termed 

 commercially " heavy spots," were found. One is caused by the 

 action of high atmospheric temperatures and the other by exposure 

 to damp surroundings. In -some cases both- factors contribute to the 

 same result. Both types occur most frequently during the summer 

 and autumn months. 



The heavy spots caused by heat are found in the following stages : 

 First, in which the yolk is so lightly stuck to the shell membrane 

 that a slight jar sets it free (see PL VII) ; the second, in which the 

 yolk is adherent and broken; and the third, in which a very small 

 portion of yolk adheres to the shell, the rest being partially or entirel}'' 

 mixed with albumen. In the case of an incubated fertile ^gg^ it is 

 observed that the adherent surface of the yolk is the hatch spot 

 or blood ring. The first and second types are usually without odor ; 

 the third may, or may not, have an odor, and is classed among the 

 white rots on account of the mixing of yolk and albumen. 



The eggs with an adherent yolk, produced by moisture, present a 

 characteristic appearance before the candle. The portion of the 

 yolk coming in contact with the shell is dark and often black in 

 appearance. The yolk is much more opaque than normal. "Wlien 

 the contents of these eggs are emptied from the shell, a large portion 

 of the yolks cling to the shell. They have commonly a sour or 

 putrefactive odor. This type of Qgg., if held for a sufficient length 

 of time, may develop mold spots on the yolk. 



Three samples with yolk very slightly stuck to the shell were 

 selected bj'^ candling. When opened many of the yolks dropped out 

 whole and left no mark on the shell at the place of contact (see 



