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
New York State College of Agriculture
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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) .
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