434 MARKETING THE PRODUCi-o 



The above prices were those in effect for first-class, strictly 

 fresh eggs, on the first of October, 1912, but the same relation 

 might be expected on any other date. 



In the Boston market the whites and bro\\Tis would exchange 

 places with regard to demand and price, the browns being 

 worth more. 



After studying these commercial classifications, the follow- 

 ing grouping of the principles of grading will emphasize their 

 value. Uniformit}^ is the main thing, and eggs must be so graded 

 that there will be uniformity as to cleanliness, size, and color. 



No dirty eggs should be shipped to market, for they lower 

 the selling price of the whole shipment, and the poultryman's 



?7i?il*Mlit 



After Cornell Uiii\ ersity. 

 Fig. 10(1. — Egg grading table in use. Grading of eggs according to size and color, at 

 home, brings better returns. 



standing suffers. Careful grading of eggs according to size always 

 pays; those abnormally large or small should be consumed at 

 home. An extremely large egg placed with a dozen of uniform 

 and average size will lower the selling price, as it tends to make 

 the normal egg look small. 



Where eggs of different colors are produced, a careful match- 

 ing as to color will pay in most markets. White and brown should 

 not be shipped in the same case, as there is a higher price for one 

 color. New York always pays a premium for white-shelled eggs, 

 Boston for browTi-shelled ones, Philadelphia has little preference 

 but demands uniformity, and Chicago and San Francisco manifest 

 no decided partiality. 



In marketing experiments carried on by the New Jersey Sta- 

 tion, there was a difference of two to seven cents per dozen in 

 favor of white-shelled eggs over mixed. During February the 



