Egg clutch

“ Again, that when the clutch is of a pale greenish unspotted blue, uniform in colour, one egg occasionally exhibits a few faint rust-coloured specks. Such an egg I regard as answering to the variety that is so frequently found in the nests of other species, and in none is the difference so emphasized, in my opinion, as in the case of the Sparrow-Hawk and the Tree-Sparrow. Eight is freely spoken of as the extreme number of eggs in a clutch, but my belief is that six is much more frequent ”

“ Table 5.—Measurements in Millimeters and Weights in Grams of Eggs in the Same Clutch at Different Stages During Their Incubation, Showing Gradual Increase in Size.
The extent of tolerance to immersion in water probably depends on the stage of development, the temperature, the oxygen content of the water and other factors. One egg was fully immersed for ten minutes on July 20, 1951, then returned to a container with damp soil in the laboratory, where it seemed to develop normally. On July 30 it was opened and found to have a living fetus, [56] which was a week short of hatching. ”

“ Preserving eggs by completely covering the shells with fat, vaseline, paraffin, varnish, or other substance that will exclude the air but not impart flavor to the eggs, proves a more satisfactory method so far as the eggs are concerned, but it requires more time and handling. To assist in their preservation, eggs are sometimes immersed in boiling water for 12 to 15 seconds. This process, which causes the white to harden slightly just inside of the shell, keeps the eggs fairly well, but it is rather difficult to accomplish, as the least overcooking renders the egg unfit for use as a raw egg. ”

“ The yolk should always be beaten first, since, if the white is left to stand after being beaten, a portion of the air, which its viscous nature allows it to catch up, escapes and no amount of beating will render it so firm a second time. Eggs which need to be washed before breaking should always be wiped perfectly dry, that no water may become mingled with the egg, as the water may dilute the albumen sufficiently to prevent the white from becoming firm and stiff when beaten. ”

“ Almost every hen-wife has her own special way of preserving her surplus eggs. For my own part I have tried several, but always found that the most simple was the best. Here are one or two sent me from an egg and poultry district:—Make a pickle of 1 bushel of stone lime, 4 lbs. of coarse salt, and about 60 gals, of water. Slake the lime first with a little of the water, and when all is mixed leave it till the lime has settled and the solution is clear. Draw off the water very carefully into a cask, or whatever you mean to put the eggs in. ”

“ I would say here that the first thing for the operator to learn in turning the eggs is to do it carefully and well, without breaking or unnecessarily jarring them; and then, to do it as quickly as possible, especially if done in a cold atmosphere, so as not to derange the heat in the egg-chamber. The next thing is to maintain as even a temperature as possible during the hatch. I do not think that a variation of one degree is at all detrimental. But different people have different ideas of regularity. ”

“ They should never reach a point where they can be termed perfectly cold, but should feel slightly warm as the palm of the hand is laid upon them. In cooling, the egg tray should be placed on top of an incubator or table so that the bottom is completely protected, otherwise the eggs will cool too rapidly. In other words they should lie as they do in the nest of the hen. According to atmospheric conditions, cooling, during the latter part of incubation, will sometimes reach from forty to sixty minutes. ”

“ If the yolk be removed and dried, and the yellow oil separated, it will be found to form two-thirds of the substance. The whole weight in its natural state is about three hundred grains, of which three-fifths is water; of the white more than three quarters is water.
The yolk and albumen of a fecundated egg remains as sweet and free from corruption during the whole time of incubation as it is in new-laid eggs, and there is but little loss of water; whereas an unfecundated egg passes rapidly into putrefactive decay and perishes. ”

“ During the period of incubation (hatching) the egg is kept at a heat of 103 degrees, the hen’s egg for three, that of the duck for four weeks; yet when the chick is hatched, the entire yolk is found perfectly sweet, and that part of the white which has not been expended in the nourishment of the young bird is also quite fresh. It is found that if the living principle be destroyed, as it may be instantaneously, by passing the electric fluid through the egg, it becomes putrid in the same time as other dead animal matter. ”

“ Gently drive the hen back to her nest as quickly as possible, to prevent any damage from the eggs becoming chilled. If a hen should break an egg with her feet or otherwise, it should be removed as soon as it is seen, or she may eat it, and, liking the taste, break and eat the others. Some hens have a bad habit of breaking and eating the eggs on which they are sitting, to cure which some recommend to boil an egg hard, bore a few holes in it, so that the inside can be seen, and give it while hot to the culprit, who will peck at the holes and burn herself ”

“ A full set of eggs is always desirable, if they can be obtained, but, as the old saying is, "A half-loaf is better than no bread." The contents may be removed by making a hole in the side of the egg with an egg drill, and sucking out the white and yolk with a glass blow-pipe, or by means of a little syringe with a bit of rubber tubing attached to the nozzle. ”

“ The instinct is keen for these apparently innutritious and refractory substances, and they are devoured with as eager a relish as the cereal grains or insects. If hens are confined to barns or outbuildings, it is obvious that the egg-producing machinery cannot be kept long in action, unless the materials for the shell are produced in ample abundance.
Within the shell the animal portion of the egg is found; which consists of a viscous, colorless liquid called albumen, or the white, and a yellow globular mass called the vitellus, or yolk. ”

“ They appear to be vigorous when young, but running about as they do with other hens, any comparison as to egg production is mere guesswork. The ordinary farm poultry could be greatly improved by a more careful selection of eggs for setting. Eggs with soft shells, with a ring or crust on the shells, or with an uneven or rough surface, should be rejected. Very large eggs containing a double yolk are frequently set in hope of producing a very large chicken, two chickens, or a curious monstrosity. Such eggs very rarely hatch. ”

“ When no more eggs are to be found, the mashing process begins. The egg, it may be here mentioned, has a flexible or leathery shell; it is quite round, and somewhat larger than a hen's egg. The whole heap is thrown into an empty canoe and mashed with wooden prongs; but sometimes naked Indians and children jump into the mass and tread it down, besmearing themselves with yolk and making about as filthy a scene as can well be imagined. ”

“ In filling orders for eggs at a distance I make it a point never to send eggs more than four days old, or with less than seventy-five per cent of fertility. Transportation, even over rough roads, does not affect their hatching, except in extreme warm weather, when the [Pg 56] contents, becoming thin and slightly evaporated through the heat, are apt to mix, when they will surely cloud and rot. I have often sent eggs 2,000 miles, with the report that every egg produced a duckling. With machine ready and running steadily the eggs may be introduced at once. ”

“ That which gives life to the egg under the heat of the brooding hen brings destruction just as quickly when the warmth is wanting. If, then, it is proposed to preserve in a state of freshness as long as possible eggs destined for food, it is necessary to prevent the access of air into their interior, which is done by closing the openings in the shell. Several means may be employed. Sometimes eggs are plunged for a moment into melted grease, from which they are drawn out covered with a coating that obstructs all the orifices ”

“ Eggs, when not fresh, are more or less liable to disease. I might even say more. When not fresh, they are diseased. On this point we have the testimony of Drs. Willich and Dunglison. The truth is, that the yolk of the egg has a strong tendency to decomposition, and this decomposing or putrefying process begins long before it is perceived, or even suspected, by most people. There is much reason for believing that a large proportion of the eggs eaten in civic life,—except when we keep the poultry ourselves,—are, when used, more or less in a state of decomposition. ”

“ By placing the small end to the eye, looking toward the sun, and moving the head up and down, you will see a dark spot floating on the top of every fertile egg. Any egg that remains perfectly clear after being in the incubator until the fourth day may as well be taken out for use or for market, since it will never hatch. Some persons recommend the use of a cheap egg-tester, which can be got by writing to the Secretary of the National American Poultry Association, New Concord, Ohio, but others think this is not needed. The eggs must be kept at a regular heat of between 102 and 105 degs. ”

“ By way of completing this very general devastation, the several wooden arms—being set in motion by the dropping of the several eggs into the several poised cups before the catastrophe began—were driven so irresistibly against the several immovable masses of pressed hen that they severally were snapped off short: thereby inducing a sudden stoppage of all the machinery that reacted—by dislocating the connecting-gear—on the hot-air engine and caused it to explode with such violence that what little remained intact of the apparatus was shattered, and the poultry-house was entirely destroyed. ”

“ Put them into a broad shallow pan, and beat them with rods or with a wire whisk, not merely till they froth, but long afterwards, till the froth subsides, and they become thick and smooth like boiled custard. White of egg by itself may be beaten with small rods, or with a three-pronged fork, or a broad knife. It is a very easy process, and should be continued till the liquid is all converted into a stiff froth so firm that it will not drop from the rods when held up. In damp weather it is sometimes difficult to get the froth stiff. ”

“ Mechanical Construction of Eggs.—We now come to another phase of the protective principle, even more remarkable than those we have already discussed, and equally useful. This is in the mechanical construction of eggs to suit their situation and surrounding conditions. What an admirable provision Nature has shown in placing the axis of a bird's egg just where it will prevent it rolling off a flat surface, such as a ledge of rock, when moved by the terrible gusts of wind that sweep over high latitudes, or perhaps roughly moved by the parent bird suddenly fluttering off when scared. ”

“ Upon the whole, I think that the present case of the trap-nest method of increasing egg production stands very much as it is has always stood, being a commendable thing for small breeders who could afford the time, but not practical in a large way, except at experiment stations. ”

“ It is claimed by some that if smoke houses are well lighted, for instance as a show room, the skipper fly will not frequent them since it prefers darkness for the egg laying period.
There is no known chemical agent that can be used without conflicting with pure food laws that will destroy the egg once deposited. A fly lays upward of thirty eggs during the life cycle of about two weeks, consequently it multiplies rapidly. ”

“ It is easier to manage because the shell is unbroken, but it is harder to get it of just the right consistency because the contents of the egg are invisible. Most people are very particular [139] to have the egg just hard or soft enough to suit them, and it is necessary for the cook to practice to be sure of uniform results. Drop the eggs carefully into a kettle of boiling water, draw the kettle back on the stove so that the water does not boil again and (for a soft egg) allow the eggs to remain for five minutes. If the eggs are very cold they should remain longer. ”

“ There will be no fatigue, if they are beaten with the proper stroke, and with wooden rods, and in a shallow, flat-bottomed earthen pan. The coldness of a tin pan retards the lightness of the eggs. For the same reason do not use a metal egg-beater. In beating them do not move your elbow, but keep it close to your side. Move only your hand at the wrist, and let the stroke be quick, short, and horizontal; putting the egg-beater always down to the bottom of the pan, which should therefore be shallow. Do not leave off as soon as you have got the eggs into a foam ”

“ The tests of pullets hatched from hens are better signs of the hen's value as a breeder than is her own record. It has been surmised that a hen which lays heavily will not lay eggs containing vigorous germs. So far as the writer's experience has gone, the laying of infertile eggs is a family or individual trait not particularly related to the number of eggs laid.
When we have bred from the best layers and have raised our average egg yielder to a higher level, the question arises as to whether the strain will permanently maintain the high yield or drop back to the former rate of production. ”