The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1921-07-15
Color of Eggs Not Important.

color OF Eggs MOI Important.
"No, l don't want white-shellec
eggs, / don't think they are as good
as the brown-shelled," one frequently
hears a housekeeper remark. Or just
as often it is, 81 want white-shelled
eggs; we don't care for those with
brown Shells" Each group is conf
dent they are in the right, but extend
ed Investigations made at some OF
the agricultural experiment stations,
in which many analysis were made OF
eggs from different kinds of hens,
have shown plainly that there are no
uniform variations in the physical
properties and chemical composition
of brown-shelled as compared with
white-shelled eggs. Such tests justify
the statement that the eggs of any
given breed of hens, whatever the col
or of the shells, are, on the average,
as nutritious as those of another
breed, provided the eggs are of the
same size and freshness and the fowls
are equally we'll fed, say specialists
of the United States Department of
Agriculture.
The color of the shells, whatever its
reason, is a feature which has some
effect on the market value of eggs of
domestic poultry, although not upon
their food value, the brown-shelled
eggs bringing the higher price, for in
stance, in the Boston market, and the
white-shelled eggs in the New York
market. In England the preference
is decidedly in favor of the tinted
eggs. Such local differences proba-
bly, originated in the fact that some
Hrool &C hans y,oc nnro chiefly
used in a given region and its type Of
eggs set the Standard there.
The color of the egg content is also
a matter of interest with respect to
market value and domestic uses. Raw
egg white has a more or less greenish
tinge, which is apparently influenced
somewhat by the character of the
feed, though no specific coloring mat
ter has been isolated from it. When
the albumen is coagulated by heat in
cooking the color varies from white
to pale greenish or yellowish tones,
hard to define, yet distinct. There is
belief that eggs with white shells of
the same color should show the same
color in the cooked whites and that
the cooked albumen of white-shelled
eggs is decidedly whittier than that Of
eggs with tinted shells.
Perhaps few persons carry prefer
ences so far as to refuse an egg be-
cause Of the color of the white, yet it
is stated on good authority that in
high-class hotels and restaurants,
where great attention is paid to de-
tails, it has been found that the boiled
eggs served must match in color. If
when taken from the shell one is
greenish white and the other clear
white the eggs are often rejected on
the ground that on of them is not of
the required standard of excellence.
The egg yoke owes its characteristic
yellow color to a pigment whose chem
ical nature has been carefully studied.
The depth of the yellow color appar-
emily depends-in large measure, at
least-upon the presence of green feed
in the ration, and pale-colored yolks
indicate that such feed is deficient.
Though frequently the yolk is pale.
as a standard is a decided yellow, and
so the pale-yolked eggs are often said
by housekeepers to be inferior, as a
given number of yolks impart to a
cake or custard less of the yellow col
or regarded as an indication of rich
ness than do eggs of a darker yolk, a
belief which chemical analysis does
not justify.
Although, as stated above, varia-
tions in color do not imply variations
in food value, it is not at all unlikely
that there are differences in flavor
corresponding to the color of the egg
yolk, that which is deep yellow having
a more pronounced flavor than the
pale one. At any rate, as long as
preference for deep-colored yolks and
pale whites exists the poultry raise-
who canters to a fancy market should
take such factors into account.
Watch Feed Ration for
Table Quality.
Desirable quality in the flesh of
poultry intended for table use depends
on the flavor of the flesh: on the tex
ture: on the amount of flesh in pro-
portion to the weight of the bird; and
on the distribution of both the flesh
and the larger masses of fat over the
carcass. Other things being equal. the
flesh of the females usually is milder
nomic specialists of the department of
flavor of cocks more delicate, tends
to produce finer and less tough muscle
fibers and increases the size of the
masses of meat, especially in the
breast.
Age tends to increase flavor, at first
advantageously, but later usually dis
advantageouslv. Most very young
birds have a flavor too mild to be sat
isfactory for stewing or ~fricase. but
make splendid eating as broilers or
fryers. The delicacy of flavor usually
is lost in decidedly old birds. As the