CHAPTER XVI. 
TESTS FOR FRESH AND STALE EGGS 
Here are some tests that may be made to 
distinguish a fresh egg from a stale one, pro- 
vided the eggs have not been in preserva- 
tives: 
Eggs that have been in waterglass months 
will stay at the bottom when immersed in a 
pail of water, but eggs Io to 14 days old that 
have been kept in a room with a tem- 
perature of 65 degrees will turn up on end 
and begin to rise to the top of the water as 
the age of the egg increases, so a stale egg 
will come to the top. If kept in a cool place 
it will be nearly a month before any such 
change occurs. 
Again if an egg kept as above is candled 
or held to the light an air space will be seen 
after a couple of days. The air space in- 
creases in size as the egg ages. Candling 
is the surest method of determining the qual- 
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