Poultry culture sanitation and hygiene . Fig. 143.—Basket filled with eggs wrapped in excelsior in preparation for shipping. rough roads, breaking the delicate membrane within, rendersthe eggs worthless for hatching. SELEfTINf! EGOS FOR SITTING Fig. 144.—Abdominal yolk, the baby chicks food. Note the abdominalyolk nearly filling the abdominal cavity of top chick which is just the middle picture the arrows point to the yolk sac, the left from chick43 hours old, the right from chick 77 hours old. The lower chick lOS hoursold aud_jiext ahQ3/.« ft6 h*uPB-0tdo — \ 404 POULTRY CTTLT
Poultry culture sanitation and hygiene . Fig. 143.—Basket filled with eggs wrapped in excelsior in preparation for shipping. rough roads, breaking the delicate membrane within, rendersthe eggs worthless for hatching. SELEfTINf! EGOS FOR SITTING Fig. 144.—Abdominal yolk, the baby chicks food. Note the abdominalyolk nearly filling the abdominal cavity of top chick which is just the middle picture the arrows point to the yolk sac, the left from chick43 hours old, the right from chick 77 hours old. The lower chick lOS hoursold aud_jiext ahQ3/.« ft6 h*uPB-0tdo — \ 404 POULTRY CTTLTTJRE White shelled eggs possess a higher percentage of fertility,and of the fertile eggs there will be a higher percentage ofwhite eggs hatched than of brown shelled eggs. Brown eggs have a thicker shell and will require greaterpressure to crush than white eggs. Strength of Egg Shells.—^Mr. Herrasti of South Africa testedthe longitudinal strength of egg shells. Nature has madewonderful provision to protect against the breakage of an eggby the use of the arch. In these tests brown eggs provedstronger than white-shelled eggs. As an average the browneggs broke under a pressure of 155 pounds and the whiteshelled eggs broke under a pressure
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1921
