"Contents: one egg large fowl, Contents: one egg bantam". Usually these are the last two classes in most egg schedules and classes I find most interesting. Here, the exhibitors really have to do their homework. Unlike eggs judged for external qualities, the exhibitors do not see their entry before despatch to the show, hence more than a little care and attention is necessary if the competitor is to stand any chance of success. Many fanciers I suspect, look to the last collection of eggs for their contents entry - cross their fingers and hope for the best. Although this has been known to produce a certain amount of success - it is the exception rather than the rule. If there is a worthwhile class at all close observation will show that it is the usual names that are among the cards - the ones in fact that have opened up a few eggs prior to the show, noted the particular egg with the contents somewhere near the mark, noted the bird which produces it, and therefore able to send an egg which will be in the running.

It is generally accepted that birds on free range have the advantage over birds kept intensively when it comes to producing a good contents but with the balanced rations available today, there is not much in it, and I must say I have found some excellent exhibits from birds that have been kept in the back yard under confined conditions.

Feeding, of course, does influence the contents of any egg both in appearance and taste, but I have always found that, providing the birds are fed on a balanced diet, without an excess of one ingredient, quite a large proportion of the eggs have good content potential.

As there are as many points as 40 in the Standard for the yolk alone, it is important that one should endeavour to get this right. Reject eggs with pale yolks, and as much as we like to see those rich orange to red yolks for the table, they are not required for the show bench. The standard calls for a rich golden yellow and this we must try and keep in mind. See also that the contents stands up well and shows a nice rounded yolk situated as near as possible in the centre of the thick albumen which should be clear and have a definite outline. At each end of the yolk the chalazae cords should be visible, as will the blastoderm or germ spot to be found at one side of the centre of the yolk.

Remember - too much green food could make for a greenish tinge in the albumen. too much protein could make for poor shells. Lack of shell forming material will not help to make sound shells which are so necessary for a good contents. I prefer to use oyster shell and flint grit rather than limestone - the latter taken in excess could spoil shell texture. Generally speaking, the lighter colour eggs are less likely to contain meat spots, and have the added advantage that they can be more successfully candled - I wonder how many exhibitors candle their entries?

Adapted from 'Contents', by Max Butler, in the Poultry Club Yearbook.