. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fi g . 1.—. stovepipe candle. Handlers of large numbers of eggs, such as hucksters, grocers, and egg shippers, should have a candle made especially for the work. A good candle which can be made by any tinner is illustrated in figure 2. Working drawings are given in figure 3. A strong white electric light should be used in this candle. THE STRUCTURE OF THE EGG. Before attempting to candle, the beginner should break a good egg into a saucer and become familiar with its different parts and their arrangement. By compar- in
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fi g . 1.—. stovepipe candle. Handlers of large numbers of eggs, such as hucksters, grocers, and egg shippers, should have a candle made especially for the work. A good candle which can be made by any tinner is illustrated in figure 2. Working drawings are given in figure 3. A strong white electric light should be used in this candle. THE STRUCTURE OF THE EGG. Before attempting to candle, the beginner should break a good egg into a saucer and become familiar with its different parts and their arrangement. By compar- ing the egg in the saucer with figure 4, in which the structure of a typical egg is shown, and following the description given below, the various parts of the egg can be identified easily. The yolk is contained in a membrane of delicate con- struction. It varies in color from light yellow to orange, but occasionally is olive green. On the surface of the yolk is a small light-colored circular area called the germinal disk, from which the chick develops. It is present on the yolks of all eggs whether fertile or infertile. The yolk always floats in the white with the chick spot on top. By this provision of nature, the developing chick comes nearest the body of the hen during incubation and on that account receives the most warmth. Around the yolk, as indicated in figure 4, lies a small quantity of thin white; then comes a heavy layer of thick white; and outside of this another layer of thin white. Extending from the yolk through the white toward each end of the egg are twisted, cordlike coils of an opaque white material called the chalazse. These cords may be likened to hammock strings in that they serve to hold the yolk in position, yet allow it to turn freely. The chicken does not come from the chalazse as is often supposed, but from the germinal disk. The white has a firm, gelatinous consistency, due to a network of interlacing fibers, which are so fine that they can. Fig. 2.
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Keywords: ., bookauth, bookcentury1900, bookdecade1910, booksubjectagriculture
