JUDGING POULTRY AND EGGS 



347 



EXPLANATION OF COMMERCIAL EGG SCORE CARD 



Size: Extras, 26 to 28 ounces. Firsts, 24 to 26 ounces. 

 One point cut for each ounce over or under required weight 

 in either class. 



Shape: }/% point allowed for each egg. 



Uniformity of color: If white, eggs should be all pure 

 white and of the same shade. If brown, the color may be 

 any shade, but the dozen should be uniformly the same color ; 

 % point allowed for each egg. 



Uniformity of size and shape: All eggs must be of 

 same size and shape. J^ point allowed for each egg. 



Shell texture: Free from wrinkles, spots, cracks, and 

 rough places; J^ point for each egg. 



Condition of shell: Free from dirt or stain, unwashed. 



Quality: Test with candles, (a) Air cell very small, 

 about size of a dime, indicating freshness, (b) Egg must 

 appear opaque, the yolk free from dark color, white thick, 

 yolk barely visible. Large air cell, floating yolks or air sells 

 are defects. Eggs must be fresh and sweet. 



Disqualification: Cracked, broken, spots, musty rots, 

 and germs or blood rings in any one egg will disqualify the 

 dozen. 



Fig. 190. An egg show. Photograph by courtesy the Poultry Herald. 



