HOW TO CANDLE EGGS. 

 EGG WITH DOUBLE YOLK. 



15 



BEFOKE THE CANDLE. 



Air space: Small or enlarged. 

 White: Fresh, stale, or deteriorated. 

 Yolk: Two yolks floating in the white. 

 Distinguishing characteristics : 



Double yolk, and egg is usually very 



large. 



OUT OF THE SHELL. 



White: Fresh, stale, or deteriorated. 

 Yolk: Two yolks. 



Distinguishing characteristic: Two 

 volks. 



Edible if deterioration has not taken place. 

 Occurrence: Infrequent. 



EGG WITH OLIVE-COLORED YOLK. 



(Plate V.) 



BEFORE THE CANDLE. 



Air space: Small or enlarged. 



White: Fresh, stale, or deteriorated. 



Yolk: Olive or greenish yellow in color. 

 Distinguishing characteristic: A 

 greenish cast to whole egg, deepen- 

 ing in the region of the yolk. 



OUT OF THE SHELL. 



White: Fresh, stale, or deteriorated. 

 Yolk: Olive or greenish yellow in color. 

 Distinguishing characteristic: 

 Olive-colored yolk. 



Edible if deterioration has not taken place. 



Occurrence: Most frequently in spring, but may be seen throughout the year. 



EGG WITH SEEPING YOLK. 1 



BEFORE THE CANDLE. 



Air space: Usually enlarged ; the lower 

 wall may be movable in outline. 



White: Yellow, due to seepage of yolk 

 through defective yolk sac. 



Yolk: Very weak, and may show dark, 

 mottled areas. 



Distinguishing characteristics : Yel- 

 low white and uneven coloring of 

 yolk if mottled. 



Inedible. 



Occurrence: A common form of deterioration during entire year. 



OUT OF TFIE SHELL. 



White: Thin and partially or entirely 

 streaked with yellow. 



Yolk: Flattened and very weak, and 

 may be mottled. 



Distinguishing characteristic: Seep- 

 ing yolk. 



1 Illustrated in color in IT. S. Dept. Agr. Bui. 224, PI. XVI. 



