28 MAKING POULTRY PAY 



that there is little likelihood of the hen eating the egg- 

 before it is discovered and removed. It is a wise plan 

 to collect the eggs on each of the regular trips through 

 the poultry house and to put them in a place of safety 

 where they are not likely to be broken. 



Brown vs. White Eggs — Why are brown eggs 

 more salable than white ones ? Most people will answer, 

 because they are richer. How many people blind- 

 folded could tell the difference in taste between a white 

 egg and a brown one ? I doubt if it could be done with 

 more accuracy than one can call heads or tails to a 

 properly tossed coin. An interesting experiment was 

 recently carried out to test the physical and chemical 

 composition of eggs. A large number of breeds were 

 chosen, and several hundred eggs dealt with. The 

 brown eggs were laid by Cochins, Dark Brahmas, 

 Black Langshans Wyandottes and Barred Plymouth 

 Rocks; the white ones by Brown and Buff Leghorns, 

 White and Black Minorcas, and the tests showed the 

 following : 



PHYSICAL DIFFERENCE BETWEEN BROWN SHELLED AXD 

 WHITE SHELLED EGGS 



AVERAGE Bnwn Tnite All the e^s 



Weight (in grains) 59.4 62.9 61.3 



Length (in inches) 2.27 2.27 2.27 



Width (In inches) 1.69 1.76 1.72 



Specific gravity 1.082 1.058 1.070 



Number eggs to pound 7.67 7.32 7,50 



Shell (per cent) 10.70 10.92 10.81 



Edible portion Per cent Tvt oent Per oent 



Toll! 31.76 33.18 32.47 



White 57.54 55.90 56.72 



Total edible parts 89.30 89.08 86.19 



Btowb Whlta All tbe ten 



THE CHEMICAL COMPOSITION SHOWED Per cent I^r oent l^r mdV 



Water 11.84 11.92 11.82 



Protein 10.77 11.22 11.00 



Fat 64 .67 .66 



Ash 10.70 10.92 10.81 



Shell 



99.52 99.52 99.47 



670 690 680 



Cklorleg OBlorlea Celortei 



Food value per pound 64.57 64.79 65.18 



