PREPARING POULTRY PRODUCTS 



497 



5. Grass Eggs or Green Whites. — Frequently in tlie spring 

 a condition of the albumen of the egg is met witli that causes 

 eggs to be referred to as "grass eggs" or "green whites." 

 Tiiis has usually been attributed directly to the increased con- 



Ftg. 240 



\ 



Live fertile egg after seventy-two hours of incubation. (Courtesy of 

 Bureau of Animal Industry.) 



sumption of greeness by the layers because they are likely to 

 appear with the product of the spring lay. From the meager 

 e^ddence at hand, it appears probable that this condition is 

 due to an infection by a pigment-forming organism and dm 



