Annual Report of the New York State College of Agriculture At Cornell University And the Agricultural Experiment Station
Annual Report of the New York State College of Agriculture At Cornell University And the Agricultural Experiment Station
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In our eReader you can find the full English version of the book. Read Annual Report of the New York State College of Agriculture At Cornell University And the Agricultural Experiment Station Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Annual Report of the New York State College of Agriculture At Cornell University And the Agricultural Experiment Station
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73. RECEPTACLES FOR GATHERING EGGS makcs thc yoUcs very dark, in bo?2iV'irU^S ^e'SLSit ai*?ie^",ii"S some instances so dark as to render rigid and hence is preferable the CggS Unsalable. Irt SUCh a CaSC, when the egg is candled, the yolk will often appear darker than that shown in the egg in Plate III, 4, and will have a greenish rather than a red tint.
Unless the eggs possess a strong odor they may be used at home.
Some markets and customers may demand an egg with a pale yolk.
The shadow of su...ch a yolk may appear even lighter than that in Plate III, I. Yellow com, green food, and general ranging cause the yolks to be dark yellow, while white com, wheat, buckwheat, and lack of exercise cause light yolks. These slight variations in the color of the yolks do not indicate any difference in the food value of the eggs.
BODY-HEATED EOGS Fresh-laid eggs are sometimes found to be somewhat heated (Plate III, 3 and 4), except that no evaporation has occurred; or they may have the lOIO Digitized by VjOOQIC Preparation of Eggs for Market 223 appearance of incubated fertile eggs (Plate 1,4; Plate IV, i) .
What to read after Annual Report of the New York State College of Agriculture At Cornell University And the Agricultural Experiment Station?
You can find similar books in the "Read Also" column, or choose other free books by New York State College of Agriculture to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
73. RECEPTACLES FOR GATHERING EGGS makcs thc yoUcs very dark, in bo?2iV'irU^S ^e'SLSit ai*?ie^",ii"S some instances so dark as to render rigid and hence is preferable the CggS Unsalable. Irt SUCh a CaSC, when the egg is candled, the yolk will often appear darker than that shown in the egg in Plate III, 4, and will have a greenish rather than a red tint.
Unless the eggs possess a strong odor they may be used at home.
Some markets and customers may demand an egg with a pale yolk.
The shadow of su...ch a yolk may appear even lighter than that in Plate III, I. Yellow com, green food, and general ranging cause the yolks to be dark yellow, while white com, wheat, buckwheat, and lack of exercise cause light yolks. These slight variations in the color of the yolks do not indicate any difference in the food value of the eggs.
BODY-HEATED EOGS Fresh-laid eggs are sometimes found to be somewhat heated (Plate III, 3 and 4), except that no evaporation has occurred; or they may have the lOIO Digitized by VjOOQIC Preparation of Eggs for Market 223 appearance of incubated fertile eggs (Plate 1,4; Plate IV, i) .
What to read after Annual Report of the New York State College of Agriculture At Cornell University And the Agricultural Experiment Station?
You can find similar books in the "Read Also" column, or choose other free books by New York State College of Agriculture to read onlineMoreLess
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