made, with great success, at experiment stations, to develop chickens with high laying powers. A hen which will produce over 200 eggs a year is regarded as a high-grade fowl for egg-producing purposes. Eggs are produced more abundantly during the early spring and summer than during the winter months. One of the purposes of scientific egg producing is the development of fowls that will produce eggs more evenly throughout the whole year, thus avoiding the very great depression in the price of eggs in the spring and the excessively high price of eggs in the winter. _Composition of Eggs._--A large number of eggs have been analyzed in all quarters of the world and found to vary but little in composition in different localities, and very little also in regard to the variety of the fowl. The egg consists essentially of two portions,--an external highly albuminous portion known as the white and an internal colored portion, yellow or reddish in tint, known as the yolk. The white of an egg is composed almost entirely of albumin partially dissolved in water. The yolk of the egg is composed of albumin, fat, and a phosphorus-bearing material of high nutritive value known as lecithin. The yolk of an egg is a much richer food product than the white, containing in addition to the nitrogenous element the fat and mineral bodies necessary to nutrition. Both the white and yolk of an egg are composed principally of water as will be seen by the following analytical data: COMPOSITION OF EDIBLE PART OF EGGS. WATER. PROTEIN. FAT. ASH. CALORIES. Percent. Percent. Percent. Percent. Per pound. Hen, 73.7 13.4 10.5 1.0 .... Duck, 70.5 13.3 14.5 1.0 985 Goose, 69.5 13.8 14.4 1.0 985 Turkey, 73.3 13.4 11.2 0.9 850