Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1918-05-28
GAMBLING EGGS
IT IS EASY TO DO

A knowledge Of Gambling Is essen
tial TO egg grading. Grading is be-
coming more and more customary in
the sale and purchase of eggs. be-
cause only by Gambling can it be
made certain that shipments of eggs
comply with Federal, State, and 9TH
err regulations. and because the most
important quality of an egg-fresh-
ness-can be best judged by can1-
ling. The process, in simple terms,
is to hold an egg before a shaded
light in a dark room. and by noting
certain characteristics seen through
the semitransparent shell to deter
mine its edible and marketable quail
tiles.
A Sample Outfit.
Farmers with only q few eggs TO
market may improvise a Gambler by
placing a stovepipe over a kerosene
lamp, cutting a small hole in the
pipe, level with the light. The egg
is held in a slanting position at the
opening. 1t is twisted few times
to the right and left and then from
end to end, so that its entire contents
may be visible. Care should be TAX
en- that the fingers or hand do not
conceal small blemishes. which other
wise would be disclosed by the light.
The beginner should study carefully
the general formation Of an egg, as
this detailed knowledge is necessary
for the application of the standards
OF various grades and qualities.
Structlra If thu Err
The yolk ranges in color from light
yellow to orange. and occasionally IS
olive green. The eggs with olive
green yolks are less desirable be-
cause of this color but are consid
cred edible. The yolk is contained in
delicate membrane and on its sur
face is small light-colored circula-
area called the gcrminal disk from
which the chick develops. The yoil
always floats in the white with the
chick spot on top. Around the yoIk
lies a small quantity Of thin white
and then heavy layer of thick
white. Twisted cord-like coils If
Opaque white material called chal-
azae extend from the yolk through
the white toward each end of TIE
egg and hold the yolk in position, yet
allow 1t TO turn freely.
Tho Air Space.
Between the white and the shell
are two fibrous membranes with IN
air space between them. When first
laid, the contents fill the entire egg,
hut when the egg cools the contents
shrink and these membranes separ-
ate, forming an air space The size
or this air space is important in &C.
termining the freshness Of the egg.
AS the egg ages the air space in
creases in size. Most bad eggs have
enlarged Dir spaces.
Weak Whites.
A fine. thick white is found in ,
fresh egg, and weak thin white in,
a stale egg. AS the egg becomes
stale the amount Of thin white io-
creases and the amount of thick
white decreases. Several classes c'f
Tad eggs are indicated by discolcrGd
whites
The YolI as a Guide.
The yolk of the fresh egg when
twlrled before the candle is seen DIM
~ as a dark object moving slowly IN
the white. The yolk of a stale egg
is seen more plainly than that of the
fresh egg. When the yolk is so weak
that the shake of the egg in candlin.,
causes it to break it should be gra l.
ed as unmarketable. In the fresh
egg the yolk is slightly above the
center in the large end Of the eg;s.
AS the egg becomes stale the yolk
floats higher and nearer the Shell.
The start of incubation in fertile
egg may be detected by a reddish
glow surrounding the germnal spo~.
(Such eggs although considered eli
BILE, are not graded as tirstsD THIS
reddish glow is entirely different
from the so-called blood ring. which
irdiHa'es chat the egg is unfit FOR
food.
Where there is any doubt as to an
eggs fitness for food purposes, ;he
Gambler should give the consumer the
benefit Of the doubt and reject it.