A58 EXAMINATION OF EGGS 
the oviduct which causes blood to be laid down with the albumen. 
Bloody eggs are not used by the average housewife and they cause 
a great loss. 
Rots. Different kinds of rots are known since bacteria develops 
in eggs in different ways. The fertile egg is much more liable to rot 
than is the sterile egg. Benjamin (1915) describes the following rots: 
White rots are common and often called watery rots, sour, or addled eggs. 
They represent the first stages in bacterial decomposition. Such eggs 
have an enlarged cell before the candle and a mixed interior. When 
opened they are usually a light yellow in color and watery. Mized 
rots represent a more advanced stage of decomposition and are charac- 
terized by thin interiors; in the open condition they give off an odor 
of hydrogen sulphide and sourness. The yolk is rarely intact. Black 
rots are eggs in which the contents are very dark and may be easily 
shaken about the shell. When opened the odor is much like that of 
hydrogen sulphide. In appearance the contents are mixed and very 
watery. 
Kuhl (1914) from the examination of large numbers of eggs con- 
cluded that for trade purposes the following would be a good classifica- 
tion of commercial eggs: fresh eggs, those up to eight or ten days old; 
eggs, those not over four weeks old; cooking eggs, any offered for sale 
which are not spoiled. 
Factors Influencing Bacterial Content of Eggs. A study of this side 
of the question involves two points, first the entrance of bacteria before 
the shell is put down and, secondly the contamination after laying, due 
to improper handling, etc. While the first point has been studied, the 
data are not convincing. Mauer (1911), in quoting the work of Per- 
not (1909) and Conradi states that the infection of the yolks even in 
the normal ovary is possible. Horowitz (1902), Zimmermann (1878), 
Abel (1895), Cao (1908), Draer (1895), McClintock (1894), Poppe 
(1910) and others, maintain that the oviduct is not sterile. Contrary 
to this are the data of Horowitz (1902) and Rettger (1913). This stage 
in our knowledge points out that more work is needed on this subject. 
Obviously, under abnormal conditions, the oviduct may be infected. 
This has been found to be true with Bacillus pullorum and the white 
diarrhoea of chicks. Bushnell and Mauer (1914) point out that there 
are factors which lower the vitality of the hen and render her unable to 
resist invading bacteria. Hadley and Caldwell (1916) think that the 
preponderance of yolk infections indicates that bacteria are present in 
the ovaries of the hen. 
