70 BULLETIN 51, U. S. DEPARTMENT OF AGEICULTUEE. 



(6) The eggs constituting the samples of July and August firsts, 

 seconds, dirties, and checks would be used without compunction by 

 the housewife, baker, or confectioner. 



(7) The majority of the samples of white rots, eggs with yolk 

 lightly adherent to the shell, and all of the samples of sour eggs, 

 black rots, eggs with a green albumen, and eggs with yolk heavily 

 adherent to the shell, were infested with bacteria. B. coli were pres- 

 ent in mf)st of these samples, forming the predominating organism 

 in the samjDles of sour eggs. 



(8) The eggs with the yolk lightly adherent to the shell were, 

 chemically, slightly lower in quality than were the second-grade food 

 eggs, whereas the sour eggs, white rots, eggs with a green white, and 

 eggs with yolk heavily adherent to the shell showed much more 

 deterioration. Black rots had five times as much ammoniacal nitro- 

 gen as any of these types of eggs. With the exception, possibly, of 

 the eggs with yolks lightly stuck to the shell, none of the eggs in 

 these samples would be used by the housewife or reputable baker or 

 confectioner. 



