I'o Sept.. 1909.] Tlic marketing of Eggs. 571 



Dirty Eggs. — Dirty eggs are grouped roughly in three classes : — 



(a) "Phiin dirties/' those to which soil or dun<r adheres; 



(b) " Stained " eggs, those soilea by contact with damp straw or other 



material which discolours the shell ("plain dirties" when 

 washed usually show this appearance) ; 

 (6-) "Smeared" eggs, those covered with the contents of broken eggs. 



The farmer is to blame for the first two classes. The third class is 

 found all along the route from the nest to the consumer. The [jer- 

 centage of dirty eggs varies with the season and weather conditions. It 

 is noticeably increased during wet weather, especially when nests are 

 exposed. Covered nest boxes prevent discolouration, and, in many cases 

 lessen the chance of the hens eating their eggs. Hundreds of pounds are 

 lost annually by farmers through permitting their hens to lay in open-top 

 boxes. The birds jump down into nests where other birds have laid and 

 this often results in broken eggs. 



Co-operative Action Necessary. — If the present rate of progress 

 continues, and I firmly believe it will, farmers will find it necessary to 

 adopt similar methods of marketing eggs to those in operation in Denmark, 

 viz. , bv means of co-operati\e egg export societies. 



About one-half of the local egg trade is handled by private dealers, 

 who are equally severe in rejecting bad eggs and maintaining the quality. 

 One of the easiest methods of marketing eggs lies at the very door of 

 our co-operative butter factories. Surelv, if a farmer has one or twc' cans 

 of cream to deliver to the f actor\ , what is to prevent him taking, 

 say, 60 doz. eggs at the same time. The buying of eggs at the creameries 

 has been much talked of, but little action has so far been taken. 



Buying Eggs by Weight. — It is recognised by leading egg farmers 

 that the time is ripe for the disposal of egg"> by their weight. Action 

 should be taken in thi.s connexion, ere the breeds are allowed to deteriorate 

 ^as thev surely will if no inducement is held out to the farmer, who is 

 careful to market only eggs of tair size. 



Essentials Necessae'Y in Producing Good Eggs. 



Hens that produce 180 to 200 eggs yearly. 



Hens that produce eggs of 2 oz. weight on the average. Th^ l)reeds 

 already mentioned may be expected to do this. 



Good^ housing, regular feeding and watering, and clean dry nests. 



Gathering eggs daily. When the temperature is above 80 degrees 

 gather twice daily. 



Confining broody hens as soon as discovered. 



The rejection, as doubtful, of all eggs found in a nest not visited the 

 previous day. Such should be used in the home. 



The placing of summer eggs, as soon as collected, in the coolest place. 



The prevention, at all times, of moisture in any form, coming in 

 contact with the egg. 



The disposal of the cockerels before they get among the hens. Also, 

 the selling of old male birds, or confining same from th.e time hatching 

 is over until required again. 



The using of cracked and dirty eggs in the home. 



The marketing of all eggs at least once each week, oftener if possible. 



Keeping eggs as dry and cool as possible when e/i route to mark-et, or 

 ^vhen stored. 



Keeping eggs away from bad odours, or must\ cellars. 



The use of strontr, clean cases and good fillers. 



