. Bulletin. Agriculture -- Ontario. portion of this first white streak as mentioned. Inside the white streak is another watery portion. This comes in touch with the yolk. We shall now look at the yolk. Take your finger, or a blunt pencil, and try to turn it over, and you will notice that the covering of the yolk goes into a'l sorts of wrink- les and folds. So we find that the yolk is separated from the white by a thin layer of tissues or skin. If you have been careful in breaking the egg, you will notice a little round spot at the top of the yolk This spot is about the size of a pea, and is ca
. Bulletin. Agriculture -- Ontario. portion of this first white streak as mentioned. Inside the white streak is another watery portion. This comes in touch with the yolk. We shall now look at the yolk. Take your finger, or a blunt pencil, and try to turn it over, and you will notice that the covering of the yolk goes into a'l sorts of wrink- les and folds. So we find that the yolk is separated from the white by a thin layer of tissues or skin. If you have been careful in breaking the egg, you will notice a little round spot at the top of the yolk This spot is about the size of a pea, and is called the germ spot ; and it is from this that the chicken grows when heat and other condi- tions are properly applied. To study further the structure of an egg, we will have one boiled hard ; and, after removing the shell and lining tissues, we will tear loose a small piece of the white at the large end of the egg. Now by continuing to pull the torn portion from the left towards the right, you will notice that this white has a spiral arrangement. This is generally considered as giving strength to the egg. We will next examine the yolk. Take the yolk out, cut through the centre, using a very sharp knife, and you will notice a small, flask- shaped portion of the yolk, which is soft and light in color, and that the neck of the flask extends to the outer edge of the yolk. Upon this the germ rests. The hardened portion of the yolk, you will notice, is arranged in regular rings around this flask. This flask-shaped portion is lighter than the rest of the yolk, and is therefore always uppermost. No matter how you turn the egg, this spot will be on the upper surface. Let us ponder for a few minutes over the many things we have found in the egg content. The germ, resting upon a nice soft cushion in the yolk, the yolk covered with a thin skin, ad- joining this is a very thin portion of the white, and outside this a thicker portion. Now these two portions hold the yolk in position. If a su
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