LESSON THIRTY-ONE 
EGGS AND THE HEN 
Purpose. 
Character of an egg. 
Egg shells. 
White of an egg. 
Yolk. 
Germ. 
Development of embryo. 
. Handling incubating eggs. 
9. Eggs for hatching. 
10. Broody hens. 
11. Selecting layers. 
12. Laying type. 
13. Laying ability improved 
14. Management of laying flock. 
15. When hens molt. 
DSSS ON eC Rou 
Note to the Teacher.—Interest in poultry raising is 
steadily growing. Poultry products are in greater de- 
mand than ever. The obvious purpose of this lesson, 
however, is not directly to cover these points. It is 
rather to define the meaning of an egg, to learn of the 
parts comprising it, and from this information to de- 
duct the proper meaning that the best results in the more 
practical operations of raising fowls for eggs and meat 
may be secured. The composition and nature of the egg 
must be fundamentally considered in order to attain the 
best success with laying flocks. 
328 
