PARTS
(1) Shell, (2) thick membrane, (3) white, (4) thin membrane, (5) yolk.
These parts are easily seen. Attention should be called to the pores in the shell, and it should be explained that these allow the entrance of bacteria which spoil the egg. Any means of closing these pores helps to preserve the egg.
METHODS OF PRESERVING
Cover the holes in the shell as follows:
1. Pack in salt, bran, sawdust, brine, or water-glass.
2. Coat the shells with fat or wax.
3. Wrap the eggs in paper.
Testing eggs by floating:
(1) slightly stale, (2) stale, (3) very stale
TESTS
1. In the shell: