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broody hens over night, leaving them exposed to the sun or in warm rooms, stores, 

 cars, etc., or even in the kitchen cupboards. 



No one can guarantee eggs to their customers during warm weather unless 

 the males are removed from the flock. Unfertilized eggs are essential. We may 

 at home take every precaution, but who knows where or how the cook may keep 

 those eggs, even after they have passed from the dealer's hands. The allowing 

 of males to run with the hens all summer costs the Ontario growers a large 

 sum of money. The writer stood by candlers in a large packing house, and saw 

 over twenty of the thirty dozen eggs in a case that were more or less incubated, 

 most of the eggs being about 48 hours on in incubation. The dealer is thus 

 forced to make prices to meet this shrinkage; at times the public may get "bargain" 

 eggs. 



Filthy eggs, or even washed, eggs, may be decomposed or rendered useless 

 ■ from the germs in the filth on the eggs. Washed eggs if used immediately are 

 good, but they deteriorate very quickly after washing. 



Flavor of Eggs. 



Many of us forget that eggs will absorb odors. They will not absorb odors 

 as readily as milk, but, at the same time, care should be taken in keeping the 

 storage room for eggs free of strong odors. For instance, to put eggs alongside 

 of onions, turnips, or similar strong smelling foods would mean that the eggs 

 would absorb more or less "of these flavors. 



Again, the food that a hen consumes very materially affects the flavor of 

 the eggs. This can be very easily demonstrated by feeding mostly scorched grain, 

 or giving large quantities of pulped onions in a mash food. One demonstration 

 will convince anyone that eggs have been scorched, or taste of onions no matter 

 how cooked. 



When hens get but little grain food during the summer and are forced to 

 hunt for their living over manure piles, and catch insects, the yolk will become 

 almost red in color. These eggs make the consumer remark that winter eggs 

 taste better than summer eggs. Frequently feeding as above produces a thin 

 watery white, and the egg has not only a bad flavor, but has poor keeping qualities, 

 and, moreover, is little better if as good as a fair pickled or cold storage egg. 



Marl'et Terms Used. A new-laid egg means an egg that is under five days 

 of age. or at least not over one week old. It should be clean, and the boxes 

 should be clean. 



Fresh eggs are very hard to define. With some they mean eggs from one 

 day to three weeks or even more of age, while with others they mean eggs Just 

 out of cold storage. 



There are several other market terms, such as pickled, held, etc., which are 

 used mostly by the dealers, and need no explanation here. 



Wheee and How to Keep Eggs. 



The nests in which the hens lay should be clean. These usually need cleaning 

 monthly. The best material we have used for nests is shavings. 



Eggs should be gathered twice each day, and placed in clean basket, pails, etc. 



The room should be cool, not higher than 60 degrees if possible, and it should 

 be dry. A cool, dry cellar will answer nicely. 



