. Biggle poultry book;. Poultry. Chapthr II. THE EG(^ Don t put all your t'ggs in otic ba&kci.—Old Troverb. Put all your eggs in one basket, and 7vatcli that basket. —Mark Twain's Version. Careful and critical examination of an egg reveals n arrangement of its contents in a series of layers as eeu in the illustration. Referring to the cut, A is the shell; B is the [lembraue adhering to the shell; C is a second meni- rane slightly adhering to B, except at the large end, .here the two separate and orm D, the air space ; K is tie first layer of the white r albuminous part and is n liquid form
. Biggle poultry book;. Poultry. Chapthr II. THE EG(^ Don t put all your t'ggs in otic ba&kci.—Old Troverb. Put all your eggs in one basket, and 7vatcli that basket. —Mark Twain's Version. Careful and critical examination of an egg reveals n arrangement of its contents in a series of layers as eeu in the illustration. Referring to the cut, A is the shell; B is the [lembraue adhering to the shell; C is a second meni- rane slightly adhering to B, except at the large end, .here the two separate and orm D, the air space ; K is tie first layer of the white r albuminous part and is n liquid form ; F is the econd layer, which is semi- iquid, and G is the inner lyer; H, H are the chal- zae, or slightly thickened iiembraues that unite the white to the membrane nclosing the yolk, M. They form a ligament liat binds the parts together, and holds the yolk uspended in the midst of the white or albumen. ,J, Kare very fine membranes surrounding the yolk ; / is the germ, and N is the germ sack or utricle ; a, , c are separate layers composing the yolk. The erm, L, and germ sack, N, are suspended by the mem-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Biggle, Jacob. [from old catalog]. Philadelphia, Wilmer Atkinson co.
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License: Licensed
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectpoultry, bookyear1895
