300 Farm Poultry 



with those of average size detract from the ap- 

 pearance, and, consequently, from the market 

 value. The purchaser is attracted by uniform- 

 ity. If he sees that all the eggs on top of 

 the crate are of uniform size, color, and shape, 

 he naturally expects uniformity throughout. On 

 the other hand, if he finds that they are of all 

 sizes, he cannot expect uniformity in the lower 

 layers. If one's flock consists of pure-bred stock, 

 the eggs should be fairly uniform in shape and 

 color and also in size, although large eggs and 

 abnormally small ones will occasionally appear; 

 these may be kept for home consumption or the 

 local market. 



Much has been said about marketing eggs in 

 a strictly fresh condition. Those who have had 

 years of experience, and have established a repu- 

 tation that has become almost national, are con- 

 vinced that the market will not distinguish be- 

 tween an egg one day old and one four days old. 

 An egg four or five days old is in a perfectly 

 fresh condition, if it has had good treatment. 

 If it has been subjected to the heat of an incu- 

 bator for that length of time, it would not be 

 fresh. Eggs may be sent to market hundreds 

 of miles by express and placed in the hands of 

 the consumer when not more than a few days 

 old. Whenever a poultryman who aims to pro- 

 duce the finest quality of eggs desires to estab- 



