Just picked this up from the post office (we don’t get parcels delivered here):
Looks very comprehensive. There are 13 references under ‘shell’…bloody; chalky; double; misshapen; missing; pale; soft; thin; wrinkled; colour; gland; quality; strength. Bet you thought an eggshell was an eggshell.
Questions from the back cover:
What’s the difference between outer thick and inner thin egg white?
Why do chicken legs have dark meat while breasts have light meat?
Which breeds lay blue-green eggs?
Whats the difference between brooding and incubating?
What are the best ways to catch a chicken?
Why do chickens molt?
How do you hypnotize a chicken? (now that one should be very interesting!)
I can’t wait to get into this!
Oh, forgot to say. I bought it from the Good Life Book Club.