. Biggle poultry book; a concise and practical treatise on the management of farm poultry. Fig. 18 BIGGIE POULTRY BOOK. has so clouded the egg contents as to render the out-lines indistinct. The appearance of the egg is nowshown by Figure 5. After the tenth day the tester is of little the eighteenth day the embryo is nearing the finalstages, the yolk upon which it subsists is nearly allabsorbed. On the nineteenth and twentieth days it ischipping the shell, and on the twenty-first it emerges,fully developed, into a new and larger world. FOOT NOTES. The shell of an egg is porous and a
. Biggle poultry book; a concise and practical treatise on the management of farm poultry. Fig. 18 BIGGIE POULTRY BOOK. has so clouded the egg contents as to render the out-lines indistinct. The appearance of the egg is nowshown by Figure 5. After the tenth day the tester is of little the eighteenth day the embryo is nearing the finalstages, the yolk upon which it subsists is nearly allabsorbed. On the nineteenth and twentieth days it ischipping the shell, and on the twenty-first it emerges,fully developed, into a new and larger world. FOOT NOTES. The shell of an egg is porous and any filth on it will taintthe meat. This is a good reason for cleaning eggs as soon asgathered. All stains and dirt should be wiped with a moist cloth)and then allowed to dry. A little vinegar will often remove themost obstinate stain. Sometimes dirty looking eggs are fresher than some thatare clean, but buyers will not believe it, and, as they must judgean egg by its outward appearance only, eggs should be made asattractive looking as possible before being sent to market. Eggs are preserved in
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectpoultry, bookyear1909
