SCORE-CARDS FOR EGGS 



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" Seconds " include mixed eggs both of size and color, but they must 

 be necessarily fresh. This grade would take ordinary farmers' fresh 

 eggs. 



All preserved and cold storage eggs are debarred by the score of 

 80 per cent from every class except " thirds." 



The standard weight for each grade shall be the highest weight 

 mentioned for that grade. 



Students' score-card for a dozen eggs 



Explanation of score-card : 



Shape. The shape should be uniformly oval throughout the dozen. 



Color. The color should be uniform over the entire shell and 

 throughout the dozen. The standard should be a clear, pure white 

 for white eggs and a rich, dark brown for brown eggs. 



Condition of shell. The shell should be spotlessly clean and un- 

 smeared or glossy by washing. It should be of uniformly firm condition 

 throughout, not twisted or folded. 



Appearance at candling. The contents should be clear and trans- 

 parent, the yolk being scarcely perceptible. The air space should be 

 very small. A large air space indicates greater age of the egg, except 

 in water glass eggs. 



An egg must necessarily be broken for scoring the yolk and white. 



Yolk. The yolk should be a rich golden in color, and should keep 

 its shape when opened into a saucer. It should show no spots other 

 than the germinal disc, and should be of a sweet, agreeable odor. 



