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6RADING EGGS — PRODUCERS CREAMERY, OLNEY 



The remarkable machme In the background grades eggt according to size, weight and quality, divides U. S. extras, for example, into four 

 different grades, according to weight — and does it all without breaking an egg. 



An endless chain conveyor rotates the eggs as they pass over powerful light bulbs so that the operator can detect the size of air cell, con- 

 dition of yolk and whites, and blood spots, rings and other deformities. The machine also weighs each egg. The egg case conveyor, left, is 

 reversible. It takes eggs to the cooling room below, and also elevates them to the grading room. 



A/ou/ ilaa Alatkeiina 



V/^V HE Producers Creamery of 

 y^OIney serves twelve counties 



\^ from which it has been assemb- 

 ling cream. On Monday, December 28, 

 1936 another product will be handled 

 by the association, namely, eggs. Eggs 

 will be received for the first time that 

 day. Producers of this district market 

 annually in the neighborhood of twenty 

 million dozens of eggs, or over 600,000 

 cases, equivalent to 1800 carloads. 



The Creamery will start handling eggs 

 on a conservative basis at the start. At 

 first eggs will be received from members 

 residing in Richland County and as ex- 

 perience is gained, other counties will be 

 added until the entire district is served. 



Eggs will be picked up at the farm by 

 truck operators. The same men who are 

 now assembKng cream will also collect 

 eggs, bringing them from farm to plant 

 twice each week. Such frequent delivery 

 will furnish the association a much better 

 product than is received when producers 



99 



By Frank A. Gougler 



deliver eggs at will. We know from 

 experience in the handling of cream that 

 frequent delivery has resulted in making 

 Prairie Farms butter the best butter now 

 available in Illinois. The same can be 

 accomplished with eggs. 



How Producer Can Help 



Frequent delivery, while helpful in 

 preventing eggs from deterioration, does 

 not prevent eggs from losing quality due 

 to careless handling and care on the 

 farm. Eggs produced by healthy well-fed 

 flocks are practically all good when first 

 laid. In fact, less than one percent of 

 eggs produced under favorable condi- 

 tions need to be rejected. Yet under 

 present conditions, as eggs are handled in 

 Illinois, an enormous percentage of our^ 

 eggs reach the market as low-grade eggsl 

 which sell at a low price. Here is about 



■■-••> .■ j^T ■ ■ • ■ 



the way our eggs grade as an a^rage 

 for the year: y^ 



Extras 40% 



Standards 40 



Trades 19 



Checks & Cracks I 



100% 



In reviewing the above classification, 

 it should be understood that the grade 

 "extras" are the top grade in this class- 

 ification, which means that this grade of 

 eggs are those of fine interior quality, 

 clean and sound shell. The air cell is 

 small, the white is firm and clear and 

 the yolk is well centered and in good con- 

 dition. 



Jn the average 40% of all our eggs 

 u/der present market conditions fall in 

 lis grade. This leaves 60% in the 

 lower grades, standards, trades, checks 

 and cracks. If eggs were profjerly handled 

 at the farm, from farm to plant, at plant 



L A. A. RECORD 



