EGG production in Illinois is about 

 twice as important as butterfat 

 production. For the State as a 

 whole, more than two dozens eggs are 

 produced for each pound of butterfat. 

 In Southern Illinois it is three to one. 

 Annual farm egg sales in Illinois now 

 amount to over 100,000,000 dozen which 

 bring to producers from twenty to 

 twenty-five million dollars. 



It can be said without question that 

 no commodity produced on Illinois 

 farms is marketed so inefficiently as 

 eggs are handled at present. If eggs 

 were cared for properly on the farms, 

 moved from farm to plant under con- 

 trolled temperatures two to three times 

 each week and graded and handled 

 properly at a central plant, and then 

 mQved promptly to market, our pro- 

 ducers would net from 3c to 5c more 

 per dozen than they are now getting. 

 Such a gain would mean from three lO 

 five million dollars more income an- 

 nually to Illinois farmers. 



A brief review of the way eggs move 

 to market now compared with the way 

 they should be handled will convince 

 anyone of the gain3 that can be made. 

 At present farmers market the bulk 

 of their eggs once each week. They are 

 taken to stores and cream stations 

 where they are handled in the crudest 

 manner, and finally they reach a prod- 

 uce house where they are assembled 

 in carlots for shipment. Very few prod- 

 uce houses are properly equipped to 

 handle eggs. 



Ready For Eggs 



Illinois farmers have recently com- 

 pleted a chain of e^ght creameries. 

 These eight plants serve nearly the en- 

 tire state outside the Chicago and St. 

 Louis milk sheds. Cream is trucked 

 from farm to plant twice each week. 

 This supplies the pants with good fresh 

 cream from which Certified Prairie 

 Farms 92 score butter is made. With 

 our creamery set-up we have the 

 foundation for building a real egg mar- 

 keting program. By adding eggs to the 

 volume of cream that is now being as- 

 .•■embled, truck routes can be made to 

 serve producers three times each week. 

 This will not only bring eggs into the 

 central plant wh'le they are fresh, but 

 will also improve the quality of cream. 

 In addition to this frequent movement 

 of cream and eggs from farm to plant, 

 these products must be protected at 

 the farm, in transit and at the plant. 

 This means that they must at all times 

 be kept in a cool moist condition dur- 

 ing summer months, and during winter 

 protected from exceedingly low tem- 

 peratures. 



Protection from summer heat has 

 been worked out by some eastern co- 



20 



Three Millions Mor 



That's what Illinois Poultry Flock 

 Owners Can Realize Annually by , 



Proper Care, Centralized Grading 

 and Prompt Moving of Eggs to 



Market 



GATHERING EGGS OFTEN AND KEEPING THEM WHERE IT IS COOL AND MOIST ARE 



nacMury to mak* th* top gradat. 



operatives in such a manner that it 

 can be done at a very reasonable cost. 

 Producers are furnished with farm 

 egg coolers illustrated on page 24. 

 These coolers are nothing more than a 



frame structure built like a small table. 

 The top is a flat pan three inches deep. 

 Ordinary burlap sacks are hung down 

 the four sides with the upper end in 

 the pan which is kept full of water. In 



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 I. A. A. RECORD 



