LOSSES IN MARKETING 409 



in a damp place, mold spots are very apt to form at the points 

 where the yolks come in contact with the shell membranes, in 

 which case they are unfit for food. It is sometimes possible to 

 shake the yolk loose without rupturing the vitelline membrane 

 of the yolk, but it more often breaks. 



Water Test. — Some housewives attempt to ascertain the con- 

 dition of their eggs by placing them in water, and they will argue 

 that if the egg sinks it is fresh, and if it floats it is bad. See Fig. 

 266. This test is fairly accurate in determining the age of an egg, 

 but only so far as the extent of its evaporation. It will not dis- 

 close the interior quality of 



^>, 





(Cornell Experiment Station) 



the egg, nor determine the 

 other peculiari'ties that we 

 have discussed . A newly laid 

 egg will lie nearly flat on the 

 bottom of a dish filled with 

 water. If the egg is slightly 



evaporated, the large end will o •,- 



,. , ,, J J.I- Fig- 266. — Specific gravity test for 



tip slightly upward, and this determining the age and condition of eggs. 



tendency will increase with °; Fresh egg; note smallness of air cell 



, J r . • and the horizontal position of the egg 



tne degree 01 evaporation. when immersed in water; 6, slight evapor- 



If the egg rises to the surface ation causes the egg to tip; c, increased 



r^, , ., . i^ i_ ji evaporation causes egg to stand on end; 



of thewater. It IS pretty badly d, badly evaporated egg which floats; 



evaporated ; sometimes they e, an egg so badly evaporated that it is 



.„ ri , -,i 1 ir r ji • likely to be Unfit for use. 

 Will float with halt of their 



surface exposed. 



The best way to inspect eggs is to candle them, a simple method 

 of placing the egg before a bright light and looking through the 

 egg toward the light. Anyone can become proficient in the use 

 of this method in a very few trials. 



Our Two Billion Egg Waste. — Immediately it is laid the prod- 

 uct of the American hen is worth $50,000,000 more than when 

 it is opened by the consumer. In other words, the value of the 

 eggs produced in this country each year depreciates, shrinks, 

 to the extent of $50,000,000 by reason of deterioration and dam- 

 age due to improper care of the eggs on the farm, most of which 



