Abstract
THE properties of the shell affect or control the success of incubation and of egg storage. An egg minus its shell is one of the most perishable foods known, while in the shell with a tenth of the care an open egg requires, it may be kept for months without losing its quality. A small crack in the shell enormously decreases the egg’s keeping and hatching qualities, and such eggs are usually of little value. In the author’s studies of egg storage it became increasingly evident that a review of shell structure studies would be of value to the workers of the poultry industries. Continual search brought forth no such review of recent date.The shell is now generally considered to be made up of five essential parts; the inner membranes, the mammilla layer, the spongy layer, the cuticle, and the pores. It will be more consistent to study the .
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