70 BULLETIN 51, U. S. DEPAETMENT OF AGEICULTUEE. 
(6) The eggs constituting the samples of July and August firsts, 
seconds, dirties, and checks would be used without compunction by 
the housewife, baker, or confectioner. 
(7) The majority of the samples of white rots, eggs with yolk 
lightly adherent to the shell, and all of the samples of sour eggs, 
black rots, eggs with a green albumen, and eggs with yolk heavily 
adherent to the shell, were infested with bacteria. B. coli were pres- 
ent in most of these samples, forming the predominating organism 
in the samples of sour eggs. 
(8) The eggs with the yolk lightly adherent to the shell were, 
chemically, slightly lower in quality than were the second-grade food 
eggs, whereas the sour eggs, white rots, eggs with a gTeen white, and 
eggs with yolk heavily adherent to the shell showed much more 
deterioration. Black rots had five times as much ammoniacal nitro- 
gen as any of these types of eggs. With the exception, possibly, of 
the eggs with yolks lightly stuck to the shell, none of the eggs in 
these samples would be used by the housewife or reputable baker or 
confectioner. 
