316 POULTRY BREEDING 
are fresh, are sold to bakers and other people who can 
make use of them. 
Eggs in which decay has begun are known as “spots” 
and “rots.” The spots are those in which the bacterial 
growth has just begun and shows by a dark spot when 
the egg is candled. Rots are those which are entirely 
opaque as viewed by the candler. Eggs which have been 
held too long may be in fairly good condition, but by 
evaporation may lose a part of their contents. These are 
called “shrunken” eggs and when the contents have be- 
come watery they are known as “frothy” eggs. 
Dirty eggs may be simply stained by contact with wet 
straw or other nesting material or they may be fouled 
by chicken droppings. All these departures from perfec- 
tion are counted against them when they change hands 
and every time such a change is made. It is estimated 
that 17 per cent of all the eggs produced are lost through 
some of these disqualifying defects. This loss has been 
estimated as follows: 
DInHOSi aivictda matcaenticistanintonana Rar netiadiomianws onennnnes 2 per cent 
BiedkagGinsiedsiaeiacamaeinee. FOF WES RE Samer al 3 2 per cent 
Chick GevelopmMe ntsc. s.. cawacie derive seasons weeden 5 per cent 
Shrunken Or held GES: w.000- sss. sc eansinae cen «ees 5 per cent 
FROCKAN NOSES yc KE Bags SHR GagSaewied Ra eau 2». per cent 
Moldy or bad flavors .... 66.6. 6. eens eee ees (ly per cent 
17 per cent 
Besides the loss thus figured there is a less tangible 
but very considerable one due “to the loss by curtailed 
consumption. People do not like bad eggs and if such 
are served they are inclined to order something else next 
time. This cuts down the demand and reduces the price. 
Any city egg-dealer realizes how quickly the demand 
adapts itself to the quality of the product. While this 
loss cannot be estimated it is a verv real one. Some 
