. Bulletin. Agriculture -- Ontario. THE STORY OF AN EGG. W. R. Graham, Everyone is familiar with the size and shppe of an egg; but very few of us stop to think how wonderfully it is made. We all know that the contents of the egg- are enclosed in a shell. This shell appears to be hard and solid, but this is not the case. True, it has much strength ; but we find upon examination, that it is full of little holes. These small holes allow the air next to the shell to get into the egg. Thus it will be seen that we should keep the egg in a clean place, away from dirty straw, such as we often s
. Bulletin. Agriculture -- Ontario. THE STORY OF AN EGG. W. R. Graham, Everyone is familiar with the size and shppe of an egg; but very few of us stop to think how wonderfully it is made. We all know that the contents of the egg- are enclosed in a shell. This shell appears to be hard and solid, but this is not the case. True, it has much strength ; but we find upon examination, that it is full of little holes. These small holes allow the air next to the shell to get into the egg. Thus it will be seen that we should keep the egg in a clean place, away from dirty straw, such as we often see in the nest ; also away from strong-smelling sub- stances, such as onions ; otherwise, these strong odors, passing through the shell, will affect the taste of the egg more or less. Next to the shell is a thin tissue. This tissue is made of two layers all over the egg, except at the larg-e end, where they separate, forming a small open space, called the air- space. This air-space increases in size as the ^§'8' evaporates or dries. The longer the egg is allowed to remain in the air, the more air will pass through the shell; and each little particle of air carries away with it some of the moisture of the egg, and thus the contents dr}' up and the air-space increases in size. Sometimes eggs that have been left exposed to the air in a nice clean. Fiaf. 86. Diasrauimatie seotion of an unincubated fowl's egg : III y:eriii-sp()t; ici/, white yolk, consisting: of a central flask-shaped mass, and a number of layers concentrically arranged around it, the outer layer of white yolk lying: immediately beneath the vitelline membrane, and connected with the central mass beneath the blastoderm ; (/.'/. yellow yolk ; i\ vitelline membrane ; /', layer of more fluid albumen surrounding' the yolk ; (•/(, chalaze ; a, air chamber between the two layers of the shell membrane ; in, shell membranes, where they lie in contact over the t;reater portion of the egg ; .y, shell : </, denser albumen
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