. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 264 COMMERCIAL POULTRY RAISING That is—it will do so providing the egg is fresh. These cords, or chalaza, lose strength with age, the albumen becomes thin and watery, and the yolk, instead of being supported in the center of the white, settles or gravitates to the surface, where it finally adheres to the membranous lining of the shell. In time the vitelline membrane which surrounds the yolk loses its strength and
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 264 COMMERCIAL POULTRY RAISING That is—it will do so providing the egg is fresh. These cords, or chalaza, lose strength with age, the albumen becomes thin and watery, and the yolk, instead of being supported in the center of the white, settles or gravitates to the surface, where it finally adheres to the membranous lining of the shell. In time the vitelline membrane which surrounds the yolk loses its strength and ruptures, and thereby allows the escape of the yellow sub- stance—called the vitellus—into the (Courtesy Million Egg Farm) Fig. 166.—Turning and cooling eggs for hatching. There are several fallacies in connection with the production of eggs which all breeders should aim to clarify. One is that a pen of fowls must be headed by a male bird for the production of eggs. Another idea is that only fertile eggs contain life germs, sometimes called germinal spots. Still another supposition is that the germ contains an innnitesimally small chick, and that the process of development is simply enlargement. All of these ideas are logical enough in their conception- nevertheless all are 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
