HOW TO CANDLE EGGS. 
19 
EGG WITH HEAVILY STUCK YOLK. 1 
E CANDLE. OUT OF THE SHELL. 
Air space: Enlarged ; lower wall may 
be movable in outline. 
White: Very thin. 
Yolk: Stuck to the shell by a large 
area of the yolk sac and does not 
wave when the egg is turned ; the 
color at point of contact is very 
much darkened. 
Distinguishing characteristics: 
Firm attachment of yolk to shell 
and dark color at place of contact. 
Inedible. 
Occurrence: Throughout the year among eggs held in damp surroundings. 
EGG WITH HEAVILY MOTTLED YOLK. 
White and yolk: More or less mixed 
together ; a large portion of the yolk 
remains attached to the shell. 
Distinguishing characteristic: 
Heavily adherent yolk. 
BEFOKE THE CANDLE. 
OUT OF THE SHELL. 
White: Usually weak. 
Yolk: Streaked with different shades 
of yellow; sometimes watery areas 
are present. 
Air space: Small or enlarged. 
White: Usually weak. 
Yolk: Bears dark mottled areas and 
is frequently weak. 
Dis tinguishing characteristic: 
Dark mottled areas on yolk. 
Inedible. 
Occurrence: Chiefly among summer eggs and eggs held at low temperatures. 
MUSTY EGG. 
OUT OF THE SHELL. 
White: Fresh, stale, or deteriorated. 
Yfilk: Stale or deteriorated. 
Distinguishing characteristic: Musty odor. 
Inedible. 
Occurrence: Among eggs held in damp surroundings. 
SOUR EGG. 
OUT OF THE SHELL. 
White: Thin, and is frequently cloudy. 
Yolk: Weak and often broken. 
Distinguishing characteristic: Sour odor. 
Inedible. 
Occurrence: During entire year. 
EGG WITH GREEN WHITE. 
OUT OF THE SHELL. 
White: Clear and distinctly green in color. 
Yolk: Flattened and sometimes very weak. 
Odor: May or may not be pleasant. 
Distinguishing characteristic: Green white. 
Inedible. 
Occurrence: Throughout the entire year, but chiefly in spring among dirty, 
washed, and cracked eggs, when the weather is damp. 
] Illustrated in color in U. S. Dept. Agr. Bui. 224, PI. XV. 
