8$ PROFITS Itf POULTRY. 



ter into chaff not over half an inch in length. Upon 

 this the first layer of eggs is placed on their sides, near 

 together, but not touching. Some of the cut chaff is 

 then scattered over the eggs, so that it falls between 

 them and fills the spaces. Then one inch in depth of 

 haff is laid upon them, and another layer of eggs placed 

 i pon it. The number of eggs in each layer is marked 

 upon a tally. An ordinary-sized flour-barrel will hold 

 70 dozen. It is not well to crowd more than this into a 

 barrel. The chaff and eggs are placed in alternate lay- 

 ers in this way until the barrel is one-third full, when a 

 piece of board is laid upon the chaff and pressed down 

 carefully to make the mass solid. This is done again 

 when the barrel is two-thirds full, and it is then shaken 

 gently to settle the contents. When the last layer is 

 packed, it is covered with three inches of chaff, which 

 should project an inch or more above the chine of the 

 barrel. When the head is pressed down steadily and 

 slowly into its place with some shaking of the barrel, 

 the eggs will be held so firmly that no shaking they may 

 receive in the course of their journey will loosen them, 

 and a severe jar will not break any of them. When they 

 arrive at their destination they will be in good order, and 

 bring the highest price, having cost no more to pack, 

 except a little extra trouble, than the poorest barrel that 

 may come to market. Musty or damp straw, or poor 

 grain, will give a scent and flavor to the eggs which will 

 injure them, notwithstanding it is generally supposed 

 that an egg-shell is impervious to such influence. Cut 

 wheat or oat straw is the best packing, wheat or oat chaff 

 is the next ; good sound oats are a good but expensive 

 packing ; hay is very poor material, and buckwheat bran 

 the worst, as it so readily heats. When the barrel is 

 packed, the number of eggs in it should be plainly marked 

 upon the head. 



