COMMERCIAL EGGS IN THE CENTRAL WEST. 
45 
expected from cracked eggs that are broken in the first concentrating 
center. 
Table 17. — Eggs having craclced shells. 
WHOLE EGGS. 
4215 
4216 
4242 
4254 
4314 
4557 
4572 
4597 
4635 
4711 
4827 
4963 
4965 
4993 
4994 
41032 
Fl 
Fl 
Fl 
D 1 
E2 
D3 
D3 
E4 
E5 
D4 
F5 
F6 
F6 
F6 
F6 
E7 
1912. 
May 2 
...do.... 
May 3 
May 6 
May 14 
Jiuie 17 
June 19 
June 24 
June 28 
July 10 
July' 24 
Aug. 13 
...do.... 
Aug. 16 
...do.... 
Aug. 26 
Total number of 
bacteria per gram 
on plain agar in- 
cubated at— 
600, 
500, 
750, 
230, 
340, 
140. 
460, 
2,200, 
35, 
2, 700, 
50, 
190, 
2,300, 
600, 000 
1,000 
300,000: 
490,000 
80,000: 
120,000: 
75,000 
330,000 
800 
400 
, 800, 000 
35,000 
, 400, 000 
38, 500 
120,000 
950,000 
m 
Percentage 
§fl 
ofamnio- 
niacal ni- 
s s 
trogen, 
^ 
Ph^ 
F 1 i n 
^ 
III 
method. 
.23 
o 
a 
_2 
<o 
>> 
o 
I 
S 
o 
;z; 
^ 
Q 
Ph 
CQ 

0. 0017 
0.0056 
70.28 
15 dozen. . 

.0014 
.0046 
70.98 
...do 
10,000 
11 dozen. . 
100 
.0016 
.0052 
69.14 
15 dozen . . 
10,000 
10,000 
12 dozen . . 
30 poiuids . 
6 dozen. . . 
.0015 
.0052 
71.20 

.0019 
.0071 
73.22 
10 

13| dozen.. 
6 dozen . . . 
. 0019 
.0070 
72.82 
10 
10 
15 dozen . . 
...do 
.0021 
. 0C68 
69.02 
10 
.0018 
.0065 
72.51 
...do 
1,000 
...do 
1,0C0 
.0018 
.0065 
72.29 
...do 
•100 
1,000 
.do 
.0023 
.0074 
69.01 
30 dozen . . 
Remarks. 
WHITES AND YOLKS. 
4218 
4219 
Fl 
Fl 
D 1 
Dl 
May 2 
...do 
May 8 
...do.... 
36, 500 
6,800 
13,500 
25,000 
1,400 
700 
15,000 
64,000 
100 
100 
1,000 
1,000 
0.0002 
0.0016 
87.36 
30 pounds . 
...do 
Whites. 
Yelks of No. 4218. 
4282 
25 pounds. 
...do 
Whites. 
4283 
Yolks of No. 4282. 
Although the variation, shown in Table IT, in the number of bac- 
teria in the different lots of cracked eggs was almost the same as 
that found in the samples of seconds, the individual counts in many 
instances were higher. For instance, 43.8 per cent of the samples 
of checks, as compared with 66.6 per cent of the samples of seconds, 
had counts under 200,000 per gram. The damaged shell of the 
checks offers less resistance to bacterial invasion than do sound 
shells, which factor explains the higher average count of cracked 
eggs. As was the case with the types of eggs previously discussed, 
the samples with the highest bacterial content were those which were 
•taken during the month of August. The samples showed no greater 
deterioration chemically than did the specimens of summer firsts, 
seconds, and dirties. 
Eggs with incipient odors but normal in appearance are very 
often found in some lots of cracked eggs, particularly in those which 
have not been chilled previous to opening. An examination of four 
single eggs gave counts of 12,000 bacteria per gram or less in three 
samples and of 1,200,000 in the fourth. There was no abnormality 
in the latter to distinguish it from the other three. A fifth sample 
