Rural School Leaflet 



853 



It is usually best, in fattening broilers, to give this ration morning and 

 night only, giving at noon a light feed of cracked com and wheat. 



When stock fattened in this way is shipped to market the packages 

 should always be marked " Milk Fed." This will secure the best prices. 



XI. GRADING AND PACKING EGGS FOR MARKET 



E. W. Benjamin 



In order to sell eggs most profitably, you should know how to grade and 

 pack them for market. 



As soon as the eggs are gathered, sort out all the soiled ones and clean 

 them. If they are only slightly stained, use a cloth moistened in vinegar; 

 if they are badly soiled, use scouring soap or similar substance. Do not 

 soak the eggs in water, as the liquid will pass into the interior of the egg 

 carrying undesirable flavors. 

 Washed eggs will not keep so 

 well as clean, unwashed eggs, 

 therefore it is better to keep 

 the washed ones for home con- 

 sumption and use them while 

 they are fresh. 



The market eggs should be 

 kept in a cool place and sold 

 at intervals of not more than 

 one week. These eggs should 

 be carefully sorted and packed. 

 To grade the eggs, make tvv'o 

 groups according to size. The 

 first group should contain eggs 

 each weighing two ounces or 

 more, that is, one and one half 

 pounds or more per dozen. The second group should contain eggs 

 weighing less than two ounces each. The grading will be easier if you 

 weigh a few eggs of two ounces each and use them as samples. Practice 

 will enable you to select the eggs of various grades without weighing them. 



From each group of eggs take out those having approximately the same 

 color (either uniform white or uniform brown), and a uniform shape and 

 size. After all the eggs of small size, poor color, and abnormal shape have 

 been taken out, you will have two grades of first-class market eggs for 

 which you should be able to secure higher prices than the ordinary 

 market will pay. Egg dealers in New York City have been known to pay 

 ten cents more a dozen for the large eggs than for medium-size eggs of the 



First-class eggs may be enclosed in neat cartons 

 and delivered to private customers. Prices well 

 above market quotations are often obtained for 

 this grade of eggs 



