284 EXPERIMENTAL FARMS 





2 GEORGE V., A. 1912 



THE ORDINARY COMMERCIAL GRADING OF EGG 8. 



The foregoing classification of eggs and poultry according to the stringent rules of 

 egg circles calls for a very select quality of products. This is necessary in order to 

 secure the highest values aimed at. In comparison it will be interesting to note the 

 ordinary commercial methods of grading eggs, as follows:— 



GRADING EGGS. 



Eggs are sometimes graded as follows : — 



Extras. — Weight 28 to 26 ounces per dozen, naturally and absolutely clean, fresh 

 and sound, same colour (a grade seldom used). 



Firsts. — Weigh 26 to 24 ounces per dozen, sound, fresh and reasonably clean. 



Seconds. — Shrunken, stale, washed, stained and dirty. 



Checks.— Cracked, not leaking. 



Rots. — Incubator, blood rings, dead germs and decomposed eggs. 



All eggs should be bought and sold on this grading system so that an egg will 

 bring what it is worth. 



DESCRIPTION OF EGG CONTENTS. 



When the candler tests the eggs he bases his judgment on the following indica- 

 tions : 



Fresh. — Opaque, appearing almost entirely free of any contents, sometimes dim 

 outline of yolk visible, air cell very small- 

 Stale. — Outline of yolk plainly visible, sometimes muddy in appearance, air cell 

 very large. 



Developed germ. — Dark spot visible, from which radiate light-coloured blood 

 vessels. 



Dead germ. — Dark spot, attached to shell, or red ring of blood visible. 



Rotten. — Muddy or very dark in appearance, yolk and white mixed, air cell very 

 large and sometimes movable. 



Cracked. — White lines showing irregularity in shell. 



Testing as above suggested will aid one in determining absolutely the quality of 

 the eggs, not only for marketing, but for incubation. 



The farmer should demand that his eggs be bought upon the test. The buyer 

 should co-operate with farmers and meet such demands by buying upon condition that 

 bad eggs be replaced by good ones. 



" METHODS OF SELECTION. 



The methods used for the selection of eggs in the establishment of large egg 

 dealers is called ' Candling ' or ' testing.' The ' egg candle ' or ' tester ' is made 

 of wood or metal, and, as a rule, is kept in a dark room. A light inside the tester 

 shines through an opening, in front of which an egg is held by the candler. By a 

 quick movement of the hand, the condition of the contents of the egg is quickly noted, 

 and the egg is placed in its proper class. A good candler works rapidly and will test 

 a large number of eggs in a day. 



It is usual to purchase eggs at a flat rate, but notwithstanding, a buyer frequently 

 goes over them in this manner and selects only the best for his select trade. 



TOO MANY DOUBTFUL EGGS BROUGHT TO THE MARKET. 



It is to be hoped that the farmers of the country will become members of one of 

 the co-operative egg circles, or bo so guided by the foregoing precautionary measures 

 that a better quality of eggs and poultry will be handled by them. Speaking of the 



