| Weight of | |||
|---|---|---|---|
| Whole Eggs, Grains | Shell, Grains | Net. | |
| Common hen, small | 635.60 | 84.86 | 550.54 |
| Common hen, mean | 738.35 | 92.58 | 645.77 |
| Common hen, large | 802.36 | 93.25 | 709.11 |
| Italian hen | 840.00 | 92.50 | 747.50 |
| Houdan | 956.60 | 93.50 | 853.10 |
| La Flesche | 926.50 | 94.25 | 835.25 |
| Brahma | 1,025.50 | 114.86 | 910.64 |
From this it will be seen that the Houdans and Brahmas are the most profitable producers, as far as food value of the product is concerned—provided, of course, they are equally prolific with the ordinary fowl.
Another calculation is the number of eggs to the pound, of the various weights. This is as follows:
| Small ordinary eggs (635 grains) | 12.20 to pound |
| Large ordinary eggs (802 grains) | 9.25 to pound |
| Houdan eggs | 8.0 to pound |
| Brahma, mean | 7.4 to pound |
| Brahma, large | 7.1 to pound |
Dried Yolk Of Egg.
Egg Oil.—
| Yolks of eggs (about 250) | 5.0 parts |
| Distilled water | 0.3 parts |
Beat this together and heat the mass with constant stirring in a dish on the water bath until it thickens and a sample exhibits oil upon pressing between the fingers. Squeeze out between hot plates, mix the turbid oil obtained with 0.05 parts of dehydrated Glauber’s salt, shake repeatedly, and finally allow to settle. The oil, which must be decanted clear from the sediment, gives a yield of at least 0.5 parts of egg oil.
Artificial Egg Oil.—
| Yellow beeswax | 0.2 parts |
| Cacao oil | 0.5 parts |