286 PRACTICAL POULTRY PRODUCTION 



(4) Dirty eggs. 



(5) Watery eggs. This term applies to eggs in which 

 the inner membrane of the air cell has been punctured or 

 ruptured, thereby allowing the air to escape into the con- 

 tents of the egg giving it a watery or frothy appearance. 



(6) Eggs containing foreign matter. 



(7) Badly mis-shaped eggs. 

 Other terms used in grading eggs: 



Cracks. This term applies to eggs which have been 

 cracked but have not started to leak. 



Leakers. As the name would imply, this term refers to 

 eggs which have been cracked sufficiently to lose part of 

 their contents. 



Spots. This refers to eggs in which the bacteria or mold 

 growth has developed locally or in spots and causes the 

 formation of a lumpy adhesion on the inside of the shell. 

 There are three recognized classes of mold spots, namely: 

 white, brown and black. 



Blood rings. Eggs in which the embryo has developed 

 to such an extent that it can be quickly recognized when held 

 before the candle. The development of blood rings cannot 

 take place nor are they found in infertile eggs. 



Rots. Eggs graded as rots are absolutely unfit for food. 

 The several classes of rots are defined as follows: 



Black rot. This stage of decomposition is most easily 

 recognized and when held before the candle the contents 

 have a blackish appearance and in most cases the air cell is 

 very prominent. 



White rot. These eggs have a very characteristic sour 

 smell. The contents are watery, the yolk and white mixed, 

 and the egg offensive to both the sight and smell. 



Spot rot. In eggs so designated the bacteria or mold 

 growth has not contaminated the entire egg but, as its name 

 would imply, has remained in one spot. Such eggs are easily 



