Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1918-06-02
FACTS AND FALLAcIEs
CONCERNING EGGS
CoIar OF Yclk D'r-nninec by Char.
~ actcr OF Animal and VcSc.
table Foods.
UNIFORM TRADE WHAT COUNTS
As Soon rs Hat-i,ing Season Is Over,
MnIc Birds Shonltl Be B8nishcd
From Fhcll-l::.g. Eating Among
bowls.


Mnlc Birds Shonld Be Banishcd
From Fhcll-l:s.g. Eating Among
Eorls.
TAs idea o>Ht brown shcl!ed egE.
are superior TO ~1to esSs IS one o;
the numerous mysteries attached TO
fhk food 5r.-doet which the poultry
keeper is often oaurd upon to explain.
And. like a great many ether notions
concerning esSs. the idea of Judging
the quality of an egg ty ;Ae color of
its shell is without airy basis in scien-
tihc fact
The myth probably had its origin
in England. where at one time dark :
shellcd GEES were preferred to white
ones. because the latter always stood
for imported eggs. In other words.
the majority of the English poultry
men and farmers kept fowls which laid
brown eggs. and when sold in nearby
markets the eggs were fresh and Of
good quality. Imported eggs were pro-
duced in countries which favored Med
i,erranean fowls, such as Leghorns.
Minorcas and Campines, breeds which
laid white-shelled eggs. and because
the imported eggs were not always of
the best quality, the notion got abroad
that white egg swere inferior.
NEW YORK MARKET
LIKES WHITE EGGS
For shipping purposes the brown
egg is better than the white its shell
is much thicker and tougher and not
SO likely to crack And. as general
rule, the color OF the yolks OF brown
eggs is somewhat darker. but this con-
dition is due to color pigment. and
does not indicate freshness, richness
or a superior flavor. The flavor Of an
egg is Influenced mainly by the food
consumed by the layer, all other things
being equal.
The demand for white-shelled eggs
is now taking the place of the prefer
ence for brown eggs. New York City
was one OF the first markets to classify
white eggs and place a premium on
them This was in the early seven
ties, when Black Spanish. Houdan.
Minorca, Ancona and Hamburg fowls
were equally as popular as the Leg
horn. To-day the Leghorn hen has
assumed. such widespread popularity as
an egg machine" that the terms
white eggs" and ''Leghorn eggs" are
generally thought TO be Synonymous.
New Jersey was the pioneer State in
the white-eEG industry. and still ranks
high.
The popularity of the white egg has
spread wherever eggs are produced
On strictly commercial poultry farms
The Pacific Coast is especially partial
to them; witncnss the pctaluma dis
trict with its millio Leghorn hens.
After all. the subject really resolves
itself into question of uniformity
rather than color. Motley looking
GEES. those OF various colors, lack the
attractivcness and. therefore, the sell
ing quality OF the strictly uniform
product a dozen clean white eggs
displayed in neat carton. or a dozen
brown eggs of the same shade will
always lure the fastidious buyer
quicker than a mixed assortment of
white and brown eggs Appearances
count these days. especially in the mat
ter of foodstuns.
White eggs usually have yolks which
are lighter in color than mos, brown
eggs, a difference which is likely 10 be
accenuatcd by the food given TO the
mock. Birds that are given free range
over a rich pasture invariably lay eggs
win dark yolks. which is due TO the
great quaH%ity of insect food and
green's tHats-the fowls forage. For
example eggs laid by the average farm
flock OF barnyard "diggers" usually
nave much darker yolks than the eggs
produced IN the specially poultry farm:
sometimes farm eggs have yolks which
arr almost blood red in color.
Such eggs are not "A whit more nour-
ishins than those having pale yolka.
thouEh the chances are the dark yolks
VIII nave the strongest flavor, which
IL frequently Objectionable.
Meaied alfalfa or cut clover. steamed
ana led in moiStened condition. will
serve to darken the yolks of hens kept
in conhnement, and these produrts are
good substitutes for fresh greens.
Corn is said TO have an effect upoo
the color of yolks. and while there MAJ
De some truth in the idea SO far as the
variety OF corn is concerned. in IN.
main chickens fed largely upon a grain
aiet usually lay eggs with pale yolks.
II is mistake TO assume, as ,.lanv
persons do. tina, infcrtile eggs or .,er-
lie GEES, those laid by hens ano,
"hicn there are no male birds canro,
spoil lnfertile cggs will nor spou IN
inc sense that fertile eggs become
heated or partly incubated. but their
contents Will evaporat. and become
"atery, and If they are allowed 10 -.
main IN damp, musty celia. or adj
Jaceht 10 vegetable or ovcrripe frutt
they VIII absorb those obtec.ionab,..
odors. and thus contract very b,5
havor Furthermore. sterile e.c, arc
subject 10 mold and b-~,erlaI chr.
taminauon the same as Other ,rrs
infert!le cGgs usually bring he..ar
prices than the ordinary grades. -,
the reason that poultry men who sDe.
S:ai'ze in sterile eggs arc MAKING
specially OF extra fine selected pr.,luc,
ana IN THIS way standard has b,cr
established. Sterile cggs ar. highly
Recommended for invalids ana 70, ,s,sh
VINO have to take eggs raw
infertile eggs, or clear" eggs Witch
are tested out from Incubator. ,,r ,ro,,
1uiiner sitting hens. need not ~. r,,,,.,
away. III they ara carefully .5.c,;,,..I
durinG Tie first week of in,ul,,i,n
ana show no blood ring. Or other No.,
HSstations of fer,.ie eggs whico nav.
r.