Yolks Black & White Stock Photos
RM2A2EJW0–BdM girls separate egg yolks from egg white while cooking at the home school Greifenberg, Germany 1930s. BdM girls separating yolk from egg white at the domestic science school at Greifenberg, Germany 1930s.
RMPB9FRA–1307 Separating yolks from whites and packing at an egg plant, Shanghai, China LCCN2002709366
RMB586M2–Animals: Esme The V.S.B. They've got a V.S.B. down at Longleat in Wiltshire. The Very Special Baby is Esme the hippo. She was born two months ago and is making rapid progress on her daily diet which includes fourteen pints of milk and a dozen or so egg yolks. April 1973 P004992
RM2P0231R–Separating yolks from whites and packing at an egg plant, Shanghai, China. Title and other information transcribed from caption card and item, Frank and Frances Carpenter Collection .
RM2AJ0EHN–Dollars and sense in the poultry business .. . so balanced that the right proportion andkind of ingredients for egg forming are used. Some foods make shells.Page Fifty American Poultry School, Kansas City, Mo. others make yolks, others whites. If you feed enough to produce six shells,four whites and two yolks you get only two egga. If you feed the rightportions for six shells, six yolks, six whites, you get six eggs. You havefed no more, but the right proportions. Our lessons on feeding will openyour eyes to the wonderful results you will obtain when you have a scientificknowledge of the busin
RMPG1GBC–. Zoology : for students and general readers . Zoology. AWATOMY OF THE TURTLE. 509 mesentery, and contains three oval eggs, one of wliicli is lettered Eg. The oviduct can be followed to its anterior end which is much pigmented and has a terminal opening. The cut-end of the left oviduct {ovd) shows the folds of the lining mucous membrane. The ovary (o) is likewise suspended by a thin membrane, the mesovarium, and is equally developed on both sides in a complete specimen. It is easily recognized by the numerous bulging yellow spheres, of all sizes, which are the egg-yolks in various stages of de
RFKN9AGY–Background Illustration Hand Drawn Sketch of Eggnog or Egg Milk Punch Made with Milk, Cream, Sugar, Whipped Egg Whites, Egg Yolks, Cinamon and Grated
RMB579WK–ESME The V.S.B. They've got a V.S.B. down at Longleat in Wiltshire. The Very Special Baby is Esme the hippo. She was born two months ago and is making rapid progress on her daily diet which includes fourteen pints of milk and a dozen or so egg yolks. Doing fine Ö Esme the hippo, Longleat's VSB. April 1973 P004886
RM2A277FN–Possible now to color yolks of eggs red, white and blue by feeding hens different feeds. Washington, D.C., April 7. Showing exactly how the yolks of eggs are colored - Red, white and blue - by feeding hens different feeds. if you want a deep orange-red color include in the hen's ration ground pimento or chili pepper. Charles A. Denton, Junior Chemist, poultry nutrition laboratory of the National Agriculture Research Center, Beltsville, Maryland, feeding a hen a certain food to produce a definite colored yolk.
RM2AM6N58–The frog: an introduction to anatomy, histology, and embryology . hese latter appear as small round bodies,each presenting a black half and a white half. If a number of hens eggs were broken into a basin, carebeing taken not to rupture the yolks, a mass would be producedsimilar to frogs spawn: the yellow yolks corresponding to thefrogs eggs, and the whites or albuminous investments of theyolks to the gelatinous matrix of the spawn. And just as thechicken is formed from the yolk, and not from the white of ahens egg, so also is the frog developed from the egg and notfrom the gelatinous investmen
RMPG1967–. The farmer's veterinary adviser : a guide to the prevention and treatment of disease in domestic animals . Veterinary medicine. 284 The Farmer's Veterinary Adviser. the best agents to dust over tlie animals as well as over carpets, rugs, etc., on wliich they have lain; or wash with the yolks of eggs and a teaspoonful of oil of turpentine to each egg; or a mixture of an ounce of oil of anise-seed and ten ounces ohve-oil may be rubbed over the body and washed off with soap six hourswlater. Sprinkle the soil Fig. 56.. Fig. 56—Cat Flea. Enlarged.—^Verrill. where the animals roll with quicklime,
RM2ARRBR0–Rumoer rond squat Herengracht, Amsterdam; stone yolks in action Date: July 3, 1980 Location: Amsterdam, Noord-Holland Keywords: squats, squatters
RM2AFPH4C–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 2 tablespoonfuls of butter. 2 tablespoonfuls of floiir. J teaspoonful of salt. 3 tablespoonfuls of sugar. 1 teaspoonful of vanilla. 4 eggs. Put the milk into a double boiler with the salt; when it isscalded add the butter ^d flour, which have been rubbed to-gether. Stir for ten minutes to cook the flour and form asmooth paste; then turn it onto the yolks of the eggs, which,with the sugar added, have been beaten to a cream. Mix thor-oughly, flavor, and set away to cool; rub a little butter overthe to
RMPG1AGA–. The anatomy of the domestic fowl . Domestic animals; Veterinary medicine; Poultry. THE URO-GENITAL SYSTEM 179 active state are developed, one by one, into yolks with their blasto-- derms. From the blastoderm the fetus may later be developed. In the active ovary of the laying hen the ovarian mass is of consider- able size, as it contains ova in different stages of development. Only one ovum is completely developed at a time, though occasion- ally there may be only a few hours between the maturity of succes-. FiG. 56.—Functionating female generative organs of a hen. i, Ova in process of format
RM2AFPM1E–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. ed mold which has straightsides and flat top, and let it get cold. Into the rest of the cara^mel turn a half cupful of hot water, and let it stand on the sideof the range until the caramel is dissolved. This is for the sauce. Stir four yolks and two whole eggs, with three tablespoonfulsof sugar, and one half saltspoonful of salt, to a cream, but donot let it froth; add a pint of scalded milk and a half teaspoon-ful of vanilla. Strain this into the mold onto the cold hard-ened caramel. Place the mold
RMPG4080–. Elementary biology, animal and human. Biology. BIBDS 71 ones being yellow, which vary in size from tiny dots to full- sized yolks (Fig. 54). If any one of these is examined care- fully with a microscope, a single egg-cell may be found. After the yolk has attained its full size and the egg-cell has been. Fig. 54. — Ovary of hen, and egg in egg-tube. fertihzed, it receives its coating of white, and the whole is covered with the membranes and the shell. Immediately after fertilization takes place, by the process of cell division many cells are formed. At the time the egg is laid, the chick embr
RM2AG6MJ0–. Recherché entrées : a collection of the latest and most popular dishes. ed ham, i| gills aspic, cold cucumbersauce (see Sauces). Truss and braise the duckling in the usual manner,when done, skin it whilst warm, cut off the fiUet or breastportion, and mince the ham ; pound both in a mortartill quite smooth. Incorporate the egg-yolks, the cream,and a gill of cooked green peas, season to taste, and rubthe pur^e through a fine sieve. Work in half a gill ofaspic, to which the meat glaze has been added, and thewhite sauce. Mask the inside of 12 peapod-shaped moulds with athin layer of aspic, and
RMPG1AHX–. The anatomy of the domestic fowl . Domestic animals; Veterinary medicine; Poultry. 1.64 ANATOMY OF THE DOMESTIC FOWL Fig. -33. In this section the lungs are decreasing in caliber. The hver occupies much of the space in the lower right abdominal quadrant, and above and to the right is the ovary with many of the ova developing yolks. Below No. 4 which is a developing yolk, is the proventriculus. Figure 46 is a view of an anterior section. Fig. 46.-—A transverse section through thebody of a hen at 9, Pig. 33. R, Right side. Z,, Left side, i. Spinal cord. 2, Vertebra. 3, Kidneys. 4, Ovary. 5, Cs
RM2AWDNF4–Productive farming . vening: (1) the temperature, (2) whether regulator is openor shut, (3) condition of lamp, (4) who filled and trimmedthe lamp, (5) who turned the eggs. The chicks hatched maybe cared for at school for two weeks or taken to one of thehomes when one day old (Fig. 204). United States FarmersBulletin 236 will be helpful. Either of the two types ofoutdoor brooders shown in Figs. 196 and 197 can be madeby boys at home. Exercise.^CoZor of Yolk.—When the grain fed to hensis chiefly oat& the yolks are much lighter colored than when 296 TRODUCTIVE FARMING they are fed corn, particula
RM2AG6JP3–. Recherché entrées : a collection of the latest and most popular dishes. ce.) lb. rabbit meat freed from bone and skin, 2 07. leanpork, I oz. butter, 2 oz. panade, 3 yolks of egg, gillbechamel sauce, i small tin or terrine of foie-gras pate,seasoning (salt, pepper, and a pinch of cayenne), supremesauce. Pound the meat (rabbit and pork) in a mortar untilquite smooth ; then add by degrees the panade, the eggs,and bechamel sauce, also about three-quarters of anounce of butter. Season to taste, and rub through a finewire sieve. Butter some dariole moulds ; dust the insidewith finely chopped
RM2AFPGYG–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. FVDDING MOLDS.. BAKED AfPLE DUMPLINGS. (SEE rjuBrXHW.) HOT DESSERTS 423 of the dish, or by mixing a half cupful of fruit-pulp with thepaste before the whites are added. In this case the whites oftwo more eggs will be needed to give sufficient lightness. Serveat once after it is taken from the oven. CHOCOLATE SOUFFLE 3 ounces of chocolate. ^ cupful of milk. 1 heaping tablespoonf ul of sugar.* Yolks of 3 eggs. 2 rounded tablespoonf uls of flour. Whites of 4 eggs. 1 rounded tablespoonf ul of butter.Mel
RM2AJ4856–Daily Colonist (1895-08-18) . ning; brass isoxalic acid. A tablespoon fill of powdered alumsprinkled in a barrel of water will pre-cipitate all impurities to tlio bottom. A pinch of powdered sugar aud anoth-er of cornstarch boatou iu with tho yolksof eggs will keep an omelet from col-lapsing. Beat the whites stiff and thenput thorn into the yolks. Vinegar and sugar will make a goodstove polish. Old flannel sliirts make good dnstcr.sand can be washed weekly. For the rub-bing of silver they are invaluable. Chemists say it takes moro than twiceas much sugar to sweeten preserves,sauces and tho lik
RM2AG6W66–. Louis' Every woman's cook book. ck fire. If fried, drainwell, and be sure not to have them greasy. CREAM OF CAULIFLOWER A LA DUBARRY 4^Parboil a medium-sized cauliflower for a few minutes insalted water. Drain off the water, moisten with two quartsof white stock, and add one small onion with one clovein it. Let it boil until the whole is thoroughly cooked.Remove the onion, and rub the remaining mixturethrough a fine sieve. Put it back on the stove, and heatwell. Mix the yolks of two eggs with one-half a cup ofcream, and stir it in the soup before serving. Add threetablespoonfuls of small pie
RM2AG75ER–. Recherché entrées : a collection of the latest and most popular dishes. hot dish, range theshapes in a neat style, have ready some hot Ravigotesauce, and pour this round (not over) the timbales, andserve. Champignons h la Reine.(Musbrooms, Queen Style.) lb. of small cup mushrooms of even size, 4 oz. of rawchicken or veal, 2 oz. butter, gill bechamel sauce, 3table-spoonfuls of cream, i gill supreme sauce, 1 lemon,8 fleurons, meat glaze, 2 truffles, 2 yolks of eggs, season-ing, cooked rice for border. Fleurons of puff paste. Wash and drain the mushrooms, peel them, and removethe stalks.
RM2AG6T80–. Louis' Every woman's cook book. oldednapkins. CROUSTADE OF FROGS LEGS^Line six tartelette moulds with the following paste:One-half a pound of floiu:, one-quarter of a pound ofbutter, and a pinch of sugar rubbed together betweenthe hands, so that it will form into crumbs. To thisadd the yolks of three eggs, and one gill of water. Mixtogether, but knead only enough to mix thoroughly.Put in the ice-box to cool. Then line the tartelettemoulds with this paste as in the previous recipe. BoilI for ten minutes twelve frogs legs in a little white wine,lemon juice, salt, and half a cup of chicken stoc
![. Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK Stock Photo](https://c8.alamy.com/comp/2AG6T3X/louis-every-womans-cook-book-brain-fry-two-chopped-shallot-onions-and-a-clove-jof-garlic-in-two-tablespoonfuls-of-olive-oil-add-one-tablespoonful-of-fiour-and-moisten-with-half-a-cup-ofchicken-stock-or-consomme-let-it-boil-and-then-add-the-chopped-ingredients-after-simmering-for-a-fewminutes-add-the-yolks-of-two-eggs-and-two-tablespoon-jfuls-of-grated-parmesan-cheese-remove-from-the-gtfire-and-set-to-cool-with-this-preparation-make-rissoles-27-gtw-wer-yfiiws!-9-louis-every-womans-cook-bookwhen-served-guests-remarks-m-it-i-louis-every-womans-cook-book-2AG6T3X.jpg ". Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK Stock Photo")
RM2AG6T3X–. Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK
RM2AFY8KX–. What to have for luncheon. own one-fourth cup of sugar in a hotpan, add one tablespoon of hot water and209 Caramel Custard stir it into one pint of hot milk; pour thisover three egg yolks, slightly beaten, add adash of salt and one-half teaspoon of va-nilla. Pour it into small moulds butteredslightly, stand in a pan of hot water andbake about fifteen minutes, or till firm anda knife comes out clean. When cold, turnout and serve with: Caramel Sauce.—Melt one-half cup ofsugar in an omelet pan, stir, and whenbrown add one-half cup of water; simmerten minutes and serve when cold. Sponcfe Pudding
RM2AG72MR–. Recherché entrées : a collection of the latest and most popular dishes. ZEPHIRES DE PERDREAUX, METROPOLE. (/J. l6j.). TARTELETTES DE EIS DE VEAU. iP. 16.) Fish Entrees. 57 For Sauce.—i gill supreme or allemande, 2 egg yolks,oyster liquor, cream, fish stock, teaspoonful Lemco ormeat glaze, | oz. fresh butter, seasoning. Bone the fish, and cut into neat portions, not too thin,removing the black skin. Place the pieces in a braisingpan on a mirepoix made from above-named ingredients.Season with salt and pepper, moisten with the wine, andcover, then braise (white) adding a little fish stock,
RM2AG73XP–. Recherché entrées : a collection of the latest and most popular dishes. them in the ovenfor about 10 minutes. Prepare a rich white sauce, towhich add i or 2 yolks of eggs, and a few drops of lemonjuice. Unmould the egg shapes, and dish up ; add afew drops of meat glaze, and a teaspoonful of finelychopped parsley, tarragon and chervil to the sauce, andpour this round the base of the dish. Garnish to taste,and serve hot. Riz h la Polonaise.(Rice, Polish Style.) lb. Carolina rice, 2 oz. butter, i quart chicken or beefstock, 3 smah shallots, i small onion stuck with 3 cloves,4-6 small firm t
RM2AFY85C–. What to have for luncheon. h the fruit, and serveas hot as possible. an Sweet Omelette. Orange June Beat yolks of three eggs light, add threetablespoons of powdered sugar and threeteaspoons of orange juice; fold in the stifilybeaten whites. Cook in hot buttered ome-let pan till it begins to puff, then stand inthe oven to set the top. When firm in thecentre, fold over, turn out on a hot platter,sprinkle powdered sugar over the top, andscore it twice diagonally with a hot poker.Pineapple may be used in place of orange.(See illustration opposite.) Charlotte R,usse July Soak one-half box of gela
RM2AJ185A–Billboard (Jul-Dec 1898) . yolks of eggs with glycerine by shaking therlvcerine and egg together. It is understood,of course, that these sizes must be used thinand indoors. The thinner is warm water,added to the size, warmed somewhat. A lead pencil in the hands of a small boyis the curse of bill posters. On a huge signboard on Grand Avenue .U an advertisementof a centring match with two l»nn houndshot on the trail of a bounding rabbit, who i=?always just a little ahead— eneugh to be oi-tof danger. Some youngster, has written thisserawl underneath, making Sir Bunny ex-rlain hi-, own proweser I
RM2AFR908–. The Century cook book : with a new supplement of one hundred receipts of especial excellence. NOODLES. (SEE PAGE 93.) 1. Slieet of Noodle Paste. 2. Noodles for Soup. 3. Noodles to serve aa voKctaWe. 4. Noodle Balls. i). Sheet of Noodle Paste Rolled. 6. Paste cut from Roll. 7. Noodle Paste cut for Balls before being fried.. BADI8HES CUT TO IMITATE B0SE8. SOUPS 93 yolk to bind the paste; form it into balls one half the size of anatural yolk; roU them in white of egg and then in flour,and poach the balls in boiling water for a few minutes. Three yolks will make five balls. One ball is enough to
RM2AG6TDM–. Recherché entrées : a collection of the latest and most popular dishes. DARIOLES DE FOIE-GRAS EN BELIE VUE. (^.21.). COTELETTES DE PR^-SAI-t A LA NANTAISE. [p. lOS.) Entrees of Beef. loi take up, drain the potatoes thoroughly, sprinkle withenough fine table salt to season, and serve. Entrecdtes Grilles Edouard VII. 2 to 3 sirloin steaks, 2 07. maitre-dhotel butter, oliveoil, salt and pepper, i gill well reduced tomato puree,I fried potato basket, 2 egg yolks, J a lemon, tarragon andchervil, cucumber garnishing, parsley, i gill veal gravy. Flatten and slightly trim the meat, brush it over w
RM2AG70T0–. Recherché entrées : a collection of the latest and most popular dishes. TOURNEDOS DE ECEUF A LA ST. JE AN. (p. 96.). XOPINAMBOURS AU RISOTTO. (/>• 54.) 69 Entrees of Veal. Escalopes de Veau Farcis aux C6pes.(Farced Veal Fillets with C6pes.) About 2 lb. of fillet of veal, 3 oz. clarified butter, 4 oz.pork, 4 oz. beef marrow, i oz. anchovy paste, 2 yolks ofeggs, I teaspoonful powdered savoury herbs, J pint pre-served c6pes, I gill demi-glace sauce, salt, pepper, andbread-crumbs. Trim the veal, cut it into 8-10 even-sized scallops, beateach with a cutlet bat, aud shape neatly. Put 2 oz. bu
RM2AM419T–The North Carolina Presbyterian . AR, COFFEE, MOUSSES, SALT FISH, n and all Coontry Produce, will receive care* — ^P^&PPents of Naval Htoxea, K(. -ih^ ,4. t (•• Bread Meringue. Beat the yolks offonreggt light, add gradually one onp^^,p»»ttl*ted sugar, beating all thewbile, and the grated rind of one lemon.MU one pint of bread crumbs with onequart of milk, pour this on the eggs and•ugar; mix wefi and bake in a moderateOTen until stift. When done make a Under the core tf the Morthem PreH^terian(Murch, Opening Sept. 18, 18»5, Ath^viUe, -.y. C, oferi to the student : h ^ ^*Mcf 1 Conrae, lncln«ng A
RM2CE4Y6H–. Boone County Recorder . A silent look of affection and re-gard when other eye» are turned coldlyaway, the consciousness that we pos-seia the sympathy and affection ofonebeing when all others have de-?erted us. It a hold, a ttay. a. comfort.In the deepest affliction, which nowrath could purchase or power bestow.. SOMETHING DIFFERENT. Squeeze out and strain the juice ofsix good oranges. Add one cupful ofsugar and cook slowlyfor half an hour, skim-ming often. Take fromthe fire and turn into abowl. When lukewarmpour gradually, beatingall the time, upon awarm custard made ofthe yolks of five eggs
RM2CE63K8–. Boone County Recorder . er of& box of gelatine in a pint of mflk.Then put iton- tbe-flre in a doubleboOer; beat the yolks of two eggs andhalf a. cap of sugar together, andwhen the milk is boiling stir the eggsin; cook until it begins to thicken.Beat the whites of the eggs very lightand stir into the mixture when It istaken off the fire; flavor with two tea-spoonfuls of vanilla, and pour Into themold to firm. The mold must be firstdipped in cold water, and the whitesof eggs beaten thoroughly well intothe custard. Pickled Sweet Apples.For pickling the apples may bepared, quartered and cored, a
RM2CE52TC–. Boone County Recorder . rs want browneggs, they supply them as long asthey have them in stock, and thencolor the white ones to fill out. It is a very easy matter staining awhite egg a beautiful delicate brownby dipping it in weak coffee or an-alyne dye. Eggs colored in this waysell Just as readily and please thecustomers as well as though they hadbought genuine brown eggs. There is quite a difference, hOw-ever, in the lucrative value of verylight colored yolks and those whichhave a rich reddish yellow color. Thepale yolk indicates poor feedingand bad conditions, but the reddish,yellow yolk i
RM2CE808F–. Productive agriculture . Itis claimed upon good authority that more yolks are present inthe fowl than can ever be laid. WTien the yolks mature, theypass into the oviduct where the white is laid over the yolk inthree layers. The time required to do this is from 6 to 8 hours.The shell is made in from 12 to 24 hours. ^^^^^^^^^^^^^^^^H ^^^^^^^^^^^^H - ^^^^^^^^^^M ^^^wl^^^^l ^K r^^^^^^H ^^^^^^^^^1 ^^^ 1 ^^^^1 ^j n wA ^^^^^B .^^^^^^H ^1 Courtesy of Mountain Grove Exp. Station. Fig. 120.—-Photograph of the ep^g organsto show the sections i,here different parts ofthe egg are made. POULTRY 247 Feed
RM2CF5HCM–. The standard domestic science cook book. teacupful washed rice, 1 pint water, place in saucepan and boil withlid on until quite dry ; put into pan and mix in 1 cupful fresh milk, 6 ounces flourwith one teaspoonful baking powder mixed with it, the well-beaten yolks of 5eggs, a little salt, and 2 tablespoonfuls of New-Orleans molasses. Work thepaste well, form into cakes, put on gridiron, and bake until done. Buttermilkand baking soda may be substituted for the sweet milk and baking powder;or 2 cupfuls of cold cooked rice worked smooth with the milk can be used?tor the freshly boiled rice. Ser
RM2CE51KH–. Boone County Recorder . t oven. For des-sert, one might use them hot with.a maple sirup sauce. Almond Cake.—Cream a third ofa cup of butter, add a cup of sugar, acup of flour, a teaspoon of bakingpowder, a bit of salt and a fourth ofa cup of milk, the yolks of six eggs,-well beaten, and the grated rind of ione lemon. Put the mixture into a good sized pan and cover the dough with /the whites well beaten and mlxe^with a cup of sugar and a cup of uyblanched almonds chopped. Bakea slow oven. Nut Loaf.—To a cupful of n^tmeats, add two cups of bread crumbs, half a cup of hot water, half a cup ofm
RMRDR0PH–. Practical poultry production . Poultry. FEEDWa FOR EOG PRODUCTION 199 as containing round follicles, each one of which is the first stage in the development of the egg, and are called the ova, or yolks. The ovum, or yolk, develops in about two weeks, during which time it is enclosed in a sack composed of mem- brane. While so enclosed the yolk receives by means of the blood the material that composes it. At the end of two weeks, when the yolk reaches its full development, the membraneous sack is broken and the yolk enters the funnel- shaped opening of the oviduct, which will be noted in the c
![. Diseases of poultry; their etiology, diagnosis, treatment, and prevention. Poultry. ]]'hitc Diarrhea 289 of cases the hen is the source of the infection. It has been fairly â¢well proven that female chickens recovering from white diarrhea become bacillus carriers. In such birds these bacteria are found particularly in the ovary. In this. Fig. 60. â The normal ovary of a laying hen. and Jones.) (After Rettger, Kirkpatrick organ they cause many of the de%'eloping ova to become abnormal and undergo degeneration as shown in Fig. 61. Many of the yolks which do not degenerate contain these bacteri Stock Photo](https://c8.alamy.com/comp/RE0H56/diseases-of-poultry-their-etiology-diagnosis-treatment-and-prevention-poultry-hitc-diarrhea-289-of-cases-the-hen-is-the-source-of-the-infection-it-has-been-fairly-well-proven-that-female-chickens-recovering-from-white-diarrhea-become-bacillus-carriers-in-such-birds-these-bacteria-are-found-particularly-in-the-ovary-in-this-fig-60-the-normal-ovary-of-a-laying-hen-and-jones-after-rettger-kirkpatrick-organ-they-cause-many-of-the-deeloping-ova-to-become-abnormal-and-undergo-degeneration-as-shown-in-fig-61-many-of-the-yolks-which-do-not-degenerate-contain-these-bacteri-RE0H56.jpg ". Diseases of poultry; their etiology, diagnosis, treatment, and prevention. Poultry. ]]'hitc Diarrhea 289 of cases the hen is the source of the infection. It has been fairly â¢well proven that female chickens recovering from white diarrhea become bacillus carriers. In such birds these bacteria are found particularly in the ovary. In this. Fig. 60. â The normal ovary of a laying hen. and Jones.) (After Rettger, Kirkpatrick organ they cause many of the de%'eloping ova to become abnormal and undergo degeneration as shown in Fig. 61. Many of the yolks which do not degenerate contain these bacteri Stock Photo")
RMRE0H56–. Diseases of poultry; their etiology, diagnosis, treatment, and prevention. Poultry. ]]'hitc Diarrhea 289 of cases the hen is the source of the infection. It has been fairly â¢well proven that female chickens recovering from white diarrhea become bacillus carriers. In such birds these bacteria are found particularly in the ovary. In this. Fig. 60. â The normal ovary of a laying hen. and Jones.) (After Rettger, Kirkpatrick organ they cause many of the de%'eloping ova to become abnormal and undergo degeneration as shown in Fig. 61. Many of the yolks which do not degenerate contain these bacteri
RMRD9RXB–. Zoology : for students and general readers . Zoology. AWATOMY OF THE TURTLE. 509 mesentery, and contains three oval eggs, one of wliicli is lettered Eg. The oviduct can be followed to its anterior end which is much pigmented and has a terminal opening. The cut-end of the left oviduct {ovd) shows the folds of the lining mucous membrane. The ovary (o) is likewise suspended by a thin membrane, the mesovarium, and is equally developed on both sides in a complete specimen. It is easily recognized by the numerous bulging yellow spheres, of all sizes, which are the egg-yolks in various stages of de
RMRE4MN7–. Manual of bacteriology. Bacteriology. AGAR MEDIA. 39 pletely dissolved. The reaction of the material is now adjusted according to the directions given under i («). Previous to filtra- tion the medium has to be clarified, and to accomplish this the pan is removed from the fire and its contents cooled down to 60° C, and to them are added the yolks and whites of two eggs beaten up gently in 100 c.c. of water. The pan is replaced upon |;he fire, and with a low burning flame the heat of the pan is to be gently and carefully raised to the boiling-point, so that the coagulation of the eggs may be p
RMRE0F0X–. Zoology for high schools and colleges. Zoology. ANATOMY OF THE TURTLE. 509 mesentery, and contains three oval eggs, one of â which is lettered Eg. The oviduct can be followed to its anterior end which is much pigmented and has a terminal opening. The cut-end of the left oviduct {ovd) shows the folds of the lining mucous membrane. The ovary (o) is likewise suspended by a thin membrane, the mesovarium, and is equally developed on both sides in a complete specimen. It is easily recognized by the numerous bulging yellow spheres, of all sizes, which are the egg-yolks in various stages of developm
RMRDCJWG–. The farmer's veterinary adviser : a guide to the prevention and treatment of disease in domestic animals . Veterinary medicine. 284 The Farmer's Veterinary Adviser. the best agents to dust over tlie animals as well as over carpets, rugs, etc., on wliich they have lain; or wash with the yolks of eggs and a teaspoonful of oil of turpentine to each egg; or a mixture of an ounce of oil of anise-seed and ten ounces ohve-oil may be rubbed over the body and washed off with soap six hourswlater. Sprinkle the soil Fig. 56.. Fig. 56—Cat Flea. Enlarged.—^Verrill. where the animals roll with quicklime,
RMRE5572–. The farmer's veterinary adviser, a guide to the prevention and treatment of disease in domestic animals. Veterinary medicine; Veterinary hygiene. 376 The iiarmer'S- veterinary Adviser. tlie best agents to dust over the animals as well as over carpets, rugs, etc., on wticli they have lain; or wash with the yolks of eggs and a teaspoonful of oil of turpentine to each egg; or a mixture of an ounce of oil of anise-seed and ten ounces olive-oU may be rubbed over the body and washed off with soap six hours later. Spriokle the soil Fig. 56.. Fig. 56—Cat Flea. Enlarged.—Verrill. where the animals ro
RMRDJ6TT–. Elementary biology, animal and human. Biology. BIBDS 71 ones being yellow, which vary in size from tiny dots to full- sized yolks (Fig. 54). If any one of these is examined care- fully with a microscope, a single egg-cell may be found. After the yolk has attained its full size and the egg-cell has been. Fig. 54. — Ovary of hen, and egg in egg-tube. fertihzed, it receives its coating of white, and the whole is covered with the membranes and the shell. Immediately after fertilization takes place, by the process of cell division many cells are formed. At the time the egg is laid, the chick embr
RMRDBETX–. The anatomy of the domestic fowl . Domestic animals; Veterinary medicine; Poultry. THE URO-GENITAL SYSTEM 179 active state are developed, one by one, into yolks with their blasto-- derms. From the blastoderm the fetus may later be developed. In the active ovary of the laying hen the ovarian mass is of consider- able size, as it contains ova in different stages of development. Only one ovum is completely developed at a time, though occasion- ally there may be only a few hours between the maturity of succes-. FiG. 56.—Functionating female generative organs of a hen. i, Ova in process of format
![. Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. APPENDIX.- 34u ready a pint of good melted butter nearly boiling, into whicb put the red butter, and season with a teaspoonful of essence of anchovy, a little Harvey sauce, cayenne pepper, and salt, then cut up the flesh of the lobster in dice and put in the sauce ; serve it in a boat very hot. Halibut d. la Hollandaise. Cook the Halibut as before, and dish without a napkin; then put the yolks of four eggs in a stew-pa Stock Photo](https://c8.alamy.com/comp/RERPNM/frank-foresters-fish-and-fishing-of-the-united-states-and-british-provinces-of-north-america-microform-illustrated-from-nature-fishing-fishes-pche-sportive-poissons-appendix-34u-ready-a-pint-of-good-melted-butter-nearly-boiling-into-whicb-put-the-red-butter-and-season-with-a-teaspoonful-of-essence-of-anchovy-a-little-harvey-sauce-cayenne-pepper-and-salt-then-cut-up-the-flesh-of-the-lobster-in-dice-and-put-in-the-sauce-serve-it-in-a-boat-very-hot-halibut-d-la-hollandaise-cook-the-halibut-as-before-and-dish-without-a-napkin-then-put-the-yolks-of-four-eggs-in-a-stew-pa-RERPNM.jpg ". Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. APPENDIX.- 34u ready a pint of good melted butter nearly boiling, into whicb put the red butter, and season with a teaspoonful of essence of anchovy, a little Harvey sauce, cayenne pepper, and salt, then cut up the flesh of the lobster in dice and put in the sauce ; serve it in a boat very hot. Halibut d. la Hollandaise. Cook the Halibut as before, and dish without a napkin; then put the yolks of four eggs in a stew-pa Stock Photo")
RMRERPNM–. Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. APPENDIX.- 34u ready a pint of good melted butter nearly boiling, into whicb put the red butter, and season with a teaspoonful of essence of anchovy, a little Harvey sauce, cayenne pepper, and salt, then cut up the flesh of the lobster in dice and put in the sauce ; serve it in a boat very hot. Halibut d. la Hollandaise. Cook the Halibut as before, and dish without a napkin; then put the yolks of four eggs in a stew-pa
RMRDBEWY–. The anatomy of the domestic fowl . Domestic animals; Veterinary medicine; Poultry. 1.64 ANATOMY OF THE DOMESTIC FOWL Fig. -33. In this section the lungs are decreasing in caliber. The hver occupies much of the space in the lower right abdominal quadrant, and above and to the right is the ovary with many of the ova developing yolks. Below No. 4 which is a developing yolk, is the proventriculus. Figure 46 is a view of an anterior section. Fig. 46.-—A transverse section through thebody of a hen at 9, Pig. 33. R, Right side. Z,, Left side, i. Spinal cord. 2, Vertebra. 3, Kidneys. 4, Ovary. 5, Cs
RMRDWW08–. Poultry production. Poultry. <94 POULTRY PRODUCTION with reference to tlie poles of the egg in a new-laid egg, it may move up or down in an egg showing heat. At first it becomes loosened on the side toward the large end of the egg and later from the other side. In an advanced stage of weakness, the yolks may appear swollen, caused by the absorption of water from the albumen. Fig. 2;!7. Fertile egg after twenty-four hours of incubation. (Courtesy of Bureau of Animal Industry.) 2. Shrunken Eggs.—These eggs are easily distinguished before the candle by the size of the air cell. The shrink is
![. Practical poultry production . Poultry. MARKETING THE PRODUCT 285 watery eggs, eggs with heavy yolks and all other eggs sound in shell but fit for food. The several classes of eggs which go to make up this grade are defined as follows:â (1) Heated egg. This term is applied to an egg in which the embryo has developed to the point that corresponds to about 18 to 24 hours of incu- bation. In the infertile egg this condition may be recognized by the in-. â p ^5 n H^^^^^^ -'- "^^^fl ^^^^^H ;r'4>.».. 1^ i ^^^^H ! 'f WMT'. 1 n Figure 279.âCandling eggs for quality. Notice the candler has s Stock Photo](https://c8.alamy.com/comp/RDNHPA/practical-poultry-production-poultry-marketing-the-product-285-watery-eggs-eggs-with-heavy-yolks-and-all-other-eggs-sound-in-shell-but-fit-for-food-the-several-classes-of-eggs-which-go-to-make-up-this-grade-are-defined-as-follows-1-heated-egg-this-term-is-applied-to-an-egg-in-which-the-embryo-has-developed-to-the-point-that-corresponds-to-about-18-to-24-hours-of-incu-bation-in-the-infertile-egg-this-condition-may-be-recognized-by-the-in-p-5-n-h-quotfl-h-r4gt-1-i-h-!-f-wmt-1-n-figure-279candling-eggs-for-quality-notice-the-candler-has-s-RDNHPA.jpg ". Practical poultry production . Poultry. MARKETING THE PRODUCT 285 watery eggs, eggs with heavy yolks and all other eggs sound in shell but fit for food. The several classes of eggs which go to make up this grade are defined as follows:â (1) Heated egg. This term is applied to an egg in which the embryo has developed to the point that corresponds to about 18 to 24 hours of incu- bation. In the infertile egg this condition may be recognized by the in-. â p ^5 n H^^^^^^ -'- "^^^fl ^^^^^H ;r'4>.».. 1^ i ^^^^H ! 'f WMT'. 1 n Figure 279.âCandling eggs for quality. Notice the candler has s Stock Photo")
RMRDNHPA–. Practical poultry production . Poultry. MARKETING THE PRODUCT 285 watery eggs, eggs with heavy yolks and all other eggs sound in shell but fit for food. The several classes of eggs which go to make up this grade are defined as follows:â (1) Heated egg. This term is applied to an egg in which the embryo has developed to the point that corresponds to about 18 to 24 hours of incu- bation. In the infertile egg this condition may be recognized by the in-. â p ^5 n H^^^^^^ -'- "^^^fl ^^^^^H ;r'4>.».. 1^ i ^^^^H ! 'f WMT'. 1 n Figure 279.âCandling eggs for quality. Notice the candler has s
![. Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. ••Tfi'-' HI I 74 AMERICAN FISHES. u tv,« Rrook Trout abound, In what perfection Saratoga SP™jj'.;k«- * ^e I Lake Trou't could bo obtained, '' »^:x;a:r r«iri>:::^-t ,.de. t. oo.. ixrt :oi—r;-u..t„u a^o^ wu-,oKtbof,.y.wd V tpUn onSoed vessels uatil the yolks of the egg were absorbed „u'„ ft "y should be transferred to one or other of the tanks fed by '"ir:!™ manner, in »any places, especially in Maine, near Stock Photo](https://c8.alamy.com/comp/RERT2W/frank-foresters-fish-and-fishing-of-the-united-states-and-british-provinces-of-north-america-microform-illustrated-from-nature-fishing-fishes-pche-sportive-poissons-tfi-hi-i-74-american-fishes-u-tv-rrook-trout-abound-in-what-perfection-saratoga-spjjk-e-i-lake-trout-could-bo-obtained-xar-ririgt-t-de-t-oo-ixrt-oir-utu-ao-wu-oktbofywd-v-tpun-onsoed-vessels-uatil-the-yolks-of-the-egg-were-absorbed-u-ft-quoty-should-be-transferred-to-one-or-other-of-the-tanks-fed-by-quotir!-manner-in-any-places-especially-in-maine-near-RERT2W.jpg ". Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. ••Tfi'-' HI I 74 AMERICAN FISHES. u tv,« Rrook Trout abound, In what perfection Saratoga SP™jj'.;k«- * ^e I Lake Trou't could bo obtained, '' »^:x;a:r r«iri>:::^-t ,.de. t. oo.. ixrt :oi—r;-u..t„u a^o^ wu-,oKtbof,.y.wd V tpUn onSoed vessels uatil the yolks of the egg were absorbed „u'„ ft "y should be transferred to one or other of the tanks fed by '"ir:!™ manner, in »any places, especially in Maine, near Stock Photo")
RMRERT2W–. Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. ••Tfi'-' HI I 74 AMERICAN FISHES. u tv,« Rrook Trout abound, In what perfection Saratoga SP™jj'.;k«- * ^e I Lake Trou't could bo obtained, '' »^:x;a:r r«iri>:::^-t ,.de. t. oo.. ixrt :oi—r;-u..t„u a^o^ wu-,oKtbof,.y.wd V tpUn onSoed vessels uatil the yolks of the egg were absorbed „u'„ ft "y should be transferred to one or other of the tanks fed by '"ir:!™ manner, in »any places, especially in Maine, near
Search Results for Yolks Black & White Stock Photos and Images (64)
Page 1 of 1