HOW TO CANDLE EGGS. 
EGG WITH DOUBLE YOLK. 
15 
BEFORE THE CANDLE. 
Air space: Small or enlarged. 
White: Fresh, stale, or deteriorated. 
Yolk: Two yolks floating in the white. 
Distinguishing characteristics : 
Double yolk, and egg is usually very 
large. 
Edible if deterioration has not taken place. 
Occurrence: Infrequent. 
EGG WITH OLIVE-COLORED YOLK. 
(Plate V.) 
OUT OF THE SHELL. 
White: Fresh, stale, or deteriorated. 
Yolk: Two yolks. 
Distinguishing characteristic: Two 
yolks. 
BEFORE THE CANDLE. 
Air space: Small or enlarged. 
White: Fresh, stale, or deteriorated. 
Yolk: Olive or greenish yellow in color. 
Distinguishing characteristic: A 
greenish cast to whole egg, deepen- 
ing in the region of the yolk. 
OUT OF THE SHELL. 
WMte: Fresh, stale, or deteriorated. 
Yolk: Olive or greenish yellow in color. 
Distinguishing characteristic: 
Olive-colored yolk. 
Edible if deterioration has not taken place. 
Occurrence: Most frequently in spring, but may be seen throughout the year. 
EGG WITH SEEPING YOLK. 1 
BEFORE THE CANDLE. 
Air space: Usually enlarged ; the lower 
wall may be movable in outline. 
White: Yellow, due to seepage of yolk 
through defective yolk sac. 
Yolk: Very weak, and may show dark, 
mottled areas. 
Distinguishing characteristics : Yel- 
low white and uneven coloring of 
yolk if mottled. 
Inedible. 
Occurrence: A common form of deterioration during entire year. 
OUT OF THE SHELL. 
White: Thin and partially or entirely 
streaked with yellow. 
Yolk: Flattened and very weak, and 
may be mottled. 
Distinguishing characteristic: Seep- 
ing yolk. 
1 Illustrated in color in U. S. Dept. Agr. Bui. 224, PI. XVI. 
