After an egg is laid, the liquid which it contains begins to evaporate through the pores of the shell and, as this continues, a noticeable space is left inside. (1) Shake the egg, holding it near the ear. If the contents rattle, it is somewhat stale. (2) Drop the egg in cold water. If it sinks, it is fresh. (3) Hold the egg between your eye and the light. If clear, it is fresh. (4) A rough appearance of the shell denotes freshness. 2. Out of the shell: White--this should be clear and cling to the yolk. Yolk--this should round up like a ball. CARE 1. If eggs are to be used in the near future, they should be washed and put in a pure, cool atmosphere. The lower shelf of the refrigerator is best, as odours rise, and eggs readily absorb these. 2. If eggs are to be preserved, they should not be washed unless their condition compels it, as washing removes the natural covering of the pores. They should be stored in a clean, cool place, and packed as soon as possible. LESSON II COMPOSITION It is wiser to develop the food substances in an egg by reasoning, rather than by examining the different parts. The shell is not used for food, so it is the contents that should be studied. The class should be guided in the following sequence of thought: 1. An egg is designed by nature to become a chicken, so it must contain all of the substances necessary to build a chicken. 2. A chicken is an animal, and all animal bodies are made of the same substances. These we have seen to be mineral matter, protein, and water. 3. An egg therefore contains these three substances. 4. An egg must also contain three weeks' food for the chicken, therefore must have fuel food as well. This fuel food is found in the yolk, in the form of fat. 5. The yolk therefore contains water, mineral matter, protein, and fat. 6. The white contains water, mineral matter, and protein. EFFECT OF HEAT ON EGGS The following experiments will show the effect on both yolk and white of the usual methods of applying heat to eggs: 1. Boil an egg for three minutes and note the effect. 2. Boil an egg for twenty minutes and note the effect. 3. Put an egg in boiling water, remove from the fire, and let it stand covered from eight to ten minutes. 4. Fry an egg and note the effect. NOTE.--The eggs may be put to boil and simmer at the beginning of the lesson, and pupils designated to take them from the heat at proper times. The eggs will then be ready to examine when required. CONCLUSIONS 1. Boiling an egg for three minutes does not allow time for the heat to reach the yolk. The white is hard and tough just next the shell, but soft and liquid as it approaches the yolk.