Grade. 

 Date. . 



EXERCISE 32 



CANDLING AND GRADING MARKET EGGS 



Objects. — To become familiar with the problem and technique of candling 

 market eggs; to determine quality, and to become familiar with the grades 

 into which market eggs are divided, when color, size and quality are all con- 

 sidered. 



Equipment. — An adequate-sized room, darkened and equipped with at 

 least two candling lamps; two cases of eggs, each mixed in color of shell, but 

 new-laid; two cases of eggs purchased direct from the wholesale trade or 

 country store which have never have been candled; a few eggs showing germ 

 development, mould, and rot. 



Procedure. — Step 1. — Study before the candle the appearance of a 

 strictly fresh, new-laid egg; compare it with held eggs, germ-development 

 eggs, mouldy eggs, and rots. Also note the appearance of cracked eggs and 

 soiled eggs before the candle. 



Step 2. — Each student should candle at least one case of eggs of general 

 run and keep a record of the following : 



a. Weight of case filled with eggs. 



b. Weight of empty case after eggs are candled. 



c. Weight of thirty dozen eggs and average weight per dozen. 



d. Number and per cent of eggs candled out for the following defects: cracks or 



checks, leaks, spots, small, 



held, the latter being determined by the size of air cell. Observe 



any rots or mouldy eggs and any thin or malformed 



shells. 



Step 3. — Knowing the original price of the crate before grading, re-value 

 the eggs after grading according to grade. Determine the total value after 

 grading, and the gain or loss. 



Step 4. — Keep a record of the time it takes to candle one crate of eggs 

 and determine the labor cost per crate at the rate of fifty cents per hour. 



Step 5. — Ship to nearby large markets one crate each of white and 

 brown eggs and one crate of mixed eggs, all of the same grade, as to freshness 

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