COMMEECIAL EGGS IN THE CEN"TRAL WEST. 
Table 4. — Stale eggs} 
INDIVIDUAL EGGS. 
11 
Date of 
exami- 
nation. 
White. 
Yolk. 
Number of gas- 
producing bac- 
teria per gram 
in lactose bHe. 
Sample 
No": 
Total number of bacteria per gram on 
plain agar. 
Description. 
Incu- 
bated at 
20° C. 
Incu- 
bated at 
37° C. 
Incu- 
bated at 
20° C. 
Incu- 
bated at 
37° C. 
White. 
Yolk. 
3023 1 
1911. 
Mar. 28 
...do 
...do 
Apr. 4 
Apr. 7 
...do..... 
June 12 
July 8 
...do 


5 

10 
20 






5 


20 




5 
10 









3023-2 
Slightly dirty shell. 
Clean shell. 
3023-4 
3024-7 
Clean-shelled guinea egg 
kept in cold storage 1 
year and in candling 
room 1 weeko 
Clean shelly sh"ghtly 
shrunken, small hatch 
spot and floating yolk. 
Clean shell: slight shrink- 
age. 
Weak white and yolk, 
hatch spot not en= 
larged, movable air cello 
Clean-shelled, fresh ia- 
fertile egg, kept at room 
temperature for 8 days. 
Weak white and yolk, 
marked shrmkage, 
slightly movable air 
cell. 
Clean-shelled, infertile 
egg, kept at room tern . 
perature for 8 days. 
Watery white, marked 
shrinkage, slightly 
movable air cell. 
3026-1 
3026 7 
10 



4005 
4039 
4040 






I Samples 3001 to 3031, inclusive, were examined by Christine S. Avery. 
SMALL COMPOSITE SAMPLES. 
Sample 
No. 
Source. I 
Date of 
exami- 
nation. 
Total number 
of bacteria 
per gram on 
plain agar. 
Number 
of gas- 
produc- 
ing 
bacteria 
per gram 
in lactose 
bile. 
Percentage of 
ammoniacal nitrogen 
(FoUn method). 
Per cent 
of mois- 
ture. 
Description. 
Incu- 
bated at 
20° C. 
Incu- 
bated at 
37° C. 
Wet 
basis. 
Dry 
basis. 
4579 
4630 
296 
D 3 
E 4 
B 
1912. 
June 19 
June 28 
1911. 
July 19 

50 
600 

200 
2,400 



0. 0017 
.0018 
.0016 
0. 0061 
.0064 
.0069 
72.13 
72.02 
6 3 e g g s - 
small, most 
of them 
shrunken. 
6 6 eggs; 
shrunken. 
8 eggs; 
shrunken. 
^See p. 40. 
Even when 5 dozen or more such eggs are mixed together the bac- 
terial findings for the individual of the type hold good. The loosely 
bound nitrogen in these samples of " stale " eggs is the same as, or a 
little less than, that found in the " grocery " eggs purchased in the 
open market during the summer of 1911. 
