xt7zkh0dwx6g https://nyx.uky.edu/dips/xt7zkh0dwx6g/data/mets.xml   Kentucky Agricultural Experiment Station. 1921 journals kaes_circulars_001_2_105 English Lexington : The Service, 1913-1958. This digital resource may be freely searched and displayed.  Permission must be received for subsequent distribution in print or electronically.  Physical rights are retained by the owning repository.  Copyright is retained in accordance with U. S. copyright laws.  For information about permissions to reproduce or publish, contact the Special Collections Research Center. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 105 text Circular (Kentucky Agricultural Experiment Station) n. 105 1921 2014 true xt7zkh0dwx6g section xt7zkh0dwx6g  L
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  UNIVERSITY OF KENTUCKY
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· I"   Extcnsnon DIVISION  
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· V   THOMAS P. COOPER, Dean and Director
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.· [mil   CIRCULAR NO. 105
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H!   J. H. BARDSLEY
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CIRCULAR NO. 105
THE CARE OF EGGS ON THE FARM
By J. H. BARDSLEY
What causes losses 0f eggs!
I. Roosters in the flock.
(1) Cause fertile eggs.
II. Keeping eggs in warm places.
` (I) Causes the embryo to develop in fertile eggs.
(2) Causes eggs to shrink.
III. Damp, dirty nests.
(1) Cause eggs to mold.
(2) Cause dirty, badly flavored eggs.
I IV. Leaving eggs in the nest too long.
(1) Causes fertile eggs to incubate.
(2) Causes broken and dirty eggs.
V. Holding eggs at home too long.
(1) Allows fertile eggs to spoil.
(2) Causes eggs to be graded lower.
How to prevent these Z0sses:
I. Kill, sell or confine the roosters.
II. Keep the eggs in a cool place.
III. Provide one good, clean nest for every tive hens.
IV. Gather the eggs twice daily.
V. Market the eggs when they are fresh.
Every egg that becomes a "rot" or is graded below a first
represents an economic loss. It has been estimated that about
$1,500,000 were lost on eggs in the State of Kentucky last year;
about $950,000 of this loss was caused by roosters running in
the farm flocks.
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I`}:. 1. .-\n iut'¤·rtil·· ¢·::: that has been kept at 103 degrees F. for 4S
hours. It is still gmttl for food. The white spot in the center is found
in all eggs. A 1`ertile   would have lwcmne like Fig. 2.
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Fig. 2. A fertile em: that has been kept at 103 degrees F. for 48
hours. Blood has formed and made the egg unht for food.

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A fertile egg may lieeonie unfit for food in twenty-foit:`
hours of warm weather. An egg does not need to be ineubatei/§
in order to spoil, beeause warm weather will eause developineir
of the germ. An int'ertile egg may he kept in an incubator at lo`
degrees for seven days and still he good for eooking. i
Experiments have shown that it does not pay to hat·-Z
eliiekens after the iirst of June. This being the ease, there  
no reason for keeping roosters with the tloek during warii.
weather; the hens will lay just as well without them. The o]Q
roosters should he sold or killed in May or early June and tl.
young roosters just as soon as they reaeh the frying size. Air
eoekerels kept over for breeders should he eontined. This wil.
also permit the eoekerels to grow more rapidly and to a greate:
size.
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Eggs should he gathered twiee a day during the hot sununer
months because this will tend to prevent broken, shrunken in;.
badly flavored eggs.
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liggs should be kept in a eool, well-ventilated room to pzx
vent deterioration. lf the eggs are kept in a eave, eare sliou]
be taken not to plaee them near onions or any other ohjet·t·
that might eause the eggs to absorb odors. They should be pn?
on a table or box to allow free circulation of air around their
Do not wait until you have a whole ease of eggs before y· »·..
take them to town. Make it a point to take your eggs with yi; t`..
every time you go, even tho you have only a dozen egg.
Cooperate with your egg dealer, beeause what he reeeive
for your eggs governs what he pays you
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