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How to candle eggs / by M.E. Pennington, M.K. Jenkins and H.M.P. Betts.

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Bibliographic Details
Main Author: Pennington, M. E. (Mary Engle), 1872-1952
Corporate Author: United States. Department of Agriculture
Other Authors: Jenkins, M. K. (Minnie Kimball), 1883-, Betts, Helen Molony Pennington, 1878-
Format: Government Document Book
Language:English
Published: Washington, D.C. : U.S. Dept. of Agriculture, 1918.
Series:Bulletin of the U.S. Department of Agriculture ; no. 565.
Subjects:
Eggs > Grading.
Table of Contents:
  • Introduction. pp .1.
  • Grading of eggs
  • The egg candle. pp. 2.
  • The structure of the egg. pp. 3.
  • How to hold and egg when candling. pp. 5.
  • What to look for in candling an egg. pp. 6.
  • Classified description of eggs before the candle and out of the shell. pp. 12.
  • Fresh egg
  • Hatch-spot egg
  • Stale egg. Plates I-III.
  • Weak egg
  • Egg with movable air cell
  • Moldy cracked egg
  • Black rot. Plate IV.
  • Egg with double yolk
  • Egg with olive-colored yolk
  • Egg with seeping yolk. Plat V.
  • Mixed rot. Plate VI.
  • White rot. Plate VII.
  • Egg with blood ring. Plate VIII.
  • Egg with large embryo. Plate IX.
  • Egg with bloody white. Plate X.
  • Egg with yolk slightly stuck to shell. Plate XI.
  • Moldy egg. Plate IV, Fig. 2 ; Plate XII.

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