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THE work described in this paper was undertaken in an attempt to obtain further information on comparative physical, chemical and cooking qualities of eggs stored by five different methods of preservation that could be easily duplicated in the home. Methods chosen for study were waterglass, freezing, application of a commercial creamy emulsion, oiling, and coating with a plastic. The eggs were tested at the end of three and six months’ storage. EXPERIMENTAL METHODS Clean, grade AA eggs from New Hampshire hens were delivered daily from the college poultry farm to the laboratory during a three-week period. All eggs except those to be frozen were dated, numbered, weighed and marked with their individual fresh weights. The eggs treated by means of commercial creamy emulsion, oiling and plastic coating were packed, small end down, in paper egg cartons. All eggs were stored in the dark at 50 to 60°F. and at a . . .

THERE are many reports in the literature concerning the influence of various grain combinations and ration supplements on the rate of growth, utilization of feed, and market grade of poultry; however, only a few of these investigations have been extended to include palatability studies. Previous reports from The Montana Agricultural Experiment Station have reviewed available literature and indicated the effects of certain grain combinations and of fish solubles or a vitamin B12-aureomycin supplement on weight gain, feed efficiency, mortality and market grades of turkeys and broilers (Halbrook et al., 1953, 1954a, b). This report concerns palatability studies on turkeys and broilers fed rations containing certain grain combinations and the effects of fish solubles and a vitamin B12-aureomycin supplement upon palatability. Maw (1935) reported that single grain rations of corn, barley, oats or wheat resulted in palatability ratings for cooked chickens in that order of preference. However, North (1941) reported that …

THE color of the yolk of egg has received considerable attention for it is known to affect the desirability of the egg. A yolk that is either too highly colored or too pale is objectionable. Palmer (1915) (1919) reported that specific feeds affected the color of the egg yolk and that the color was due almost entirely to the pigment, xanthophyll. A brief review of the methods devised for the measurement of this color indicates that Ridgway’s (1912) color standards were used as a basis for grading in the earlier work. Later, color standards were designed especially for yolk color [Parker, Gossman and Lippincott (1925); Sharp and Powell (1930)]. A more usable standard of comparison was offered by Heiman and Carver (1936) with the introduction of their Yolk Color Roter, but workers still found it difficult to get good color matches. For that reason more objective measurements were sought. Titus, . . .