A GUIDE FOR KREPFRS OF POULTRY 133 
has legislated on the weight of eggs. A law in that state 
provides that eggs shall weigh 2+ ounces to the dozen 
and a buyer who buys by the dozen has a right to de- 
mand 2+ ounces in weight instead of taking them by 
count. Two ounces has come to be considered the stand- 
ard weight for an egg in this country. In Denmark eggs 
are assorted and sold at different prices, according to 
weight. The figures given in the table show that it 
would be more rational to sell eggs by weight than by 
count. ° 
EGG AND OYSTER SHELLS.—The remarkable 
similarity in the composition of egg shells and oyster 
shells is shown by the following analysis of each: 
Egg shell. Oyster shell. 
ATMA MACE: cxsg origin etas. woe) Behe Sy SESS 2.0 per cent 0.5 per cent 
Phosphatesot Mme cai vicis weege (ss qgssosn wessisucentis 1.0 per cent 1.2 per cent 
Carbonate OfTImMe. onc cisssmeinraeaw cacciwd ames mands 97.0 per cent 93.3 per cent 
It will be seen that the only material difference is in 
the content of animal matter, this being the membrane 
lining the shell. It is reasonable to infer from this that 
oyster shells are very valuable as supplying material for 
egg shells. Clam shells or sea shells would be of the 
same value. 
EGG, STRUCTURE OF THE.—A~n egg is most ad- 
mirably adapted to the environment in which it is likely 
to be found when expelled from the ovary of the hen. Its 
circular walls are stronger than the same material would 
be in any other shape, yet the easiest for the chick to 
break from the inside. It is bluntly pointed at one end 
which causes it to roll in a circle if placed on a level or 
slightly inclined surface or to tend to roll to the center 
