500 



A STUDY OF FARM ANIMALS 



that a case of 30 dozens of large eggs would weigh 57 pounds, 

 3 ounces, while the small ones would weigh but 40 pounds, 

 12 ounces, an astonishing difference. The Leghorn naturally 

 produces small eggs, and the Minorca large ones, and figures 

 in the bulletin referred to give a weight of 22 ounces for a 

 dozen of the former, and 27% ounces for the latter. The 

 fact is, that, for the same price, a dozen large eggs furnish 

 more actual nutriment than a dozen small ones. 



The color of the egg is due to 

 a pigment, or coloring substance 

 developed in the shell during the 

 process of formation in the body 

 of the hen. The color is either 

 white or brown. Leghorn and 

 Minorcas produce white eggs, 

 and Brahmas and Plymouth 

 Rocks, brown ones. Some buy- 

 ers prefer the white color, and 

 others the brown. Eggs of a 

 chalk-white color, with a light 

 yellow yolk, bring the best prices 

 in New York City. This prefer- 

 ence is merely a matter of fancy, 

 because there is no difference in 

 the food value. When fresh laid, 

 the egg has a clear shell of a beautiful dull glaze, but with 

 age and handling it becomes somewhat glossy or polished 

 and often is soiled. 



The degree of freshness of the egg has much to do with 

 its value on the common market. Prime fresh eggs, such 

 as producers supply to private consumers, bring the highest 

 price. In a commercial way, eggs are gathered from farmers 

 by hucksters or are sold to country grocers by the produc- 

 ers. They are placed in wooden cases holding 30 dozens and 

 are shipped to the city dealers, by whom they are graded and 



Figure 240. A comparison of 

 clean with dirty eggs. Photo- 

 graph from Ohio State Uni- 

 versity. 



