456 EXAMINATION OF EGGS 
regard to their internal condition and appearance, are made. Frazier 
(1916) and Stiles and Bates (1912) describe the different grades of 
eggs. 
Firsts and Extras. This class includes all freshly laid, sound, whole, 
clean shell, medium and good-sized eggs. The term “ fresh ” is used to 
indicate an egg with practically no age. Before the candle such an egg 
is characterized by a very small air cell at the large end, absence of 
defects, transparence and a slow-moving yolk. They appear perfectly 
homogeneous. Some fresh eggs are laid with defects as “ liver spots ” 
“meat spots,” foreign material, etc. The appearance of the opened 
egg gives much information to the microbiologist. The yolk should 
stand up with a definite shape on account of the strong vitelline 
membrane about it. The albumen should be transparent and firm. 
The contents should have no odor and should be practically free from 
a large number of bacteria. 
TaBLE XLIX 
COMMERCIAL SAMPLES OF LEAKING EGGS BROKEN IN THE 
CANDLING ROOM (Pennington) 
Gas- 
BacTnrRia PER | produc- AMMONIAL 
GraM on Puarn [ine bac-| Liquefy- NITROGEN Weht 
Date | Acar INCUBATED teria ing or- (Folin). of 
Sample Mois- 
Source | of Col- per ganism Sam-~ 
No. ture 
lection Gram per ples, 
in Lac-| Gram Lbs 
tose Wet Dry 
o oO 
20° C. 87° C Bile Basis | Basis 
RN | i | I | A | i | | TE | iE | ARAN | tar | HiARATRENTERRANHHE 
F-~1 |May 1} 4,300,000|2,100,000) 10,000 | 1,400,000} 0017 | 0054 | 69 74 ) 420 
4224 | F~1 |May 2} 3,800,000)1,800,000/100,000 | 430,000; 0016 | 0054 | 70 35 
F—1 |May 3} 1,600,000} 950,000; 10,000; 650,000; 0017 | 0062 | 72 55 
F~1 |May 23/25,000,000/6,300,000'100,000 |12,000,000; 0020 | 0067 | 70 09 | 150 
Seconds. In this grade are classed all eggs not included under the 
first, except the third grade mentioned below. Stiles and Bates report 
the following divisions: 
(a) Undersized. If not for their small size these eggs would be 
classed as firsts. They conform to the standards mentioned above for 
a first-grade product. 
(6) Checks and Cracks. Eggs, the shells of which have become 
broken by careless handling but which have intact shell membranes. 
