POULTRY LABORATORY GUIDE 73 



The presence or absence of mould on the 

 inside of the egg. 



Consistency of yolk. 



Consistency of albumen. 



Flavor. 



Smell. 



Size of air cell. 



Rotten or not. 

 Determine whether the eggs are usable for 

 culinary purposes or not, and rate each preserva- 

 tive in terms of per cent according to the number 

 of eggs which are good or bad; 100 per cent 

 meaning all good and per cent all bad. 



EXERCISE XXII 

 New England Method of Killing 



Secure a plump chicken or other fowl which 

 is ready for killing. Attach a stout cord, with a 

 noose at the loose end, to a beam or ceiling, in 

 such a position that the bird when struggling will 

 not strike any obstacle. Take both feet in the 

 right hand and thrust them through the loop, 

 tighten it, and be sure that they are held securely 

 and that the head of the bird is about opposite 

 the waist line or a little below. Next lock the 

 wings to prevent flapping; this can be done by 



