. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. IMPOSITION OF THE EGG 401 surplus matter, and naturally this demands a uniform chemical composition. When the egg is first laid it is completely filled, but as soon as it cools the contents contract and an air space or air cell is formed. This cell usually lies between the two shell membranes, and at the large end of the egg, where it is plainly visible with the aid of a candle. As the age of the egg increases eva
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. IMPOSITION OF THE EGG 401 surplus matter, and naturally this demands a uniform chemical composition. When the egg is first laid it is completely filled, but as soon as it cools the contents contract and an air space or air cell is formed. This cell usually lies between the two shell membranes, and at the large end of the egg, where it is plainly visible with the aid of a candle. As the age of the egg increases evaporation takes place, which enlarges the air cell to consider- able size, and therefore denotes, approximately, the degree of freshness. The composition of hens' eggs is somewhat variable, with. Fig. 261.—Class in candling, grading and packing eggs at the Kansas Agricultural College. breeds and with individuals, and also as the result of care and feeding. A general idea may be had from the following table: Albumen Whole Egg Yolk or White Water 70 to 76% 46 to 52% 80 to 88% Fat ; 9 to 14% 30 to 35% Traces Protein 10 to 15% 14 to 16% 10 to 13% Shell and its membranes 9 to 12% .... .... The precise chemical analysis of a hen's egg is too technical for the subject of this book, and it is really unimportant so far as the average poultryman is concerned. The eggs of turkeys, geese, ducks, guineas and other birds vary slightly from the above table, and are, therefore, more desirable for certain purposes. 26. 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 Roberts, Howard Armstrong, 1885-. Philadelphia, D. McKay
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
