Marketing Eggs. 89 



The eggs should be of large size. The customer who pays a good 

 price is entitled to eggs that weigh not less than two ounces each. Eggs 

 under two ounces should be sold to a special customer at a somewhat 

 reduced rate. Sm:ill or medium eggs always suffer by contrast with large 

 ones, but when placed in a crate by themselves they always show off to 

 better advantage, and as they have the same quality of freshness and nieat- 

 ness as the other eggs they should command a premium above the general 

 market. Good eggs should also be uniform in color, and the color should 

 si'.it the fancy of the customer. The New York City market requires a 

 pure white egg. Boston has a decided preference for a dark brown egg. 

 Other things being equal, a difference of at least two cents per dozen will 

 be paid just on account of color in these and other markets. It is a 

 common practice now to assort and ship eggs according to the color 

 lequirements of the respective markets. Uniformity of grade counts for 

 as much in selling eggs as it does in marketing fruit. One would not 

 expect to ship red, green and russet apples of large, medium and small size 

 in the same barrel. Yet it is a rule, not an exception, to find all kinds oT 

 eggs, big ones and litttle ones, long ones and round ones, eggs with brown, 

 white, speckled or cream-colored shells in the same crate when they leave 

 the farm. The very fact that they are mixed in colors and sizes brands 

 them as "common eggs" in the eyes of the purchaser. They give the 

 impression of not having come from any particular place or any special 

 breed, but from anywhere and everywhere; just "picked up" eggs. This is 

 a serious handicap. In order to produce the highest priced eggs one must 

 keep purebred fowls, not because their eggs are any better to eat, but 

 because they are better to look at. 



Cleanliness is a necessity in selling fancy eggs. A dirty egg is a 

 disgrace. It may be fresh, but no one will believe it. There are many 

 degrees of cleanliness; spotless clean, clean, tolerably clean and dirty. 

 Eggs as they come from the nest are usually tolerably clean. They are 

 never spotless clean until each egg has been carefully inspected and the 

 faintest trace of stain or dirt removed. Much can be done to keep eggs 

 from becoming soiled which will save a large amount of labor. Dirty hen- 

 houses and yards cause dirty feet, which make dirty eggs. Clean nests 

 will help to keep the eggs clean. Bright oat straw is one of the most 

 desirable nest materials. Sawdust or clover hay and some other materials 

 are apt to stain the shells. When cleaning eggs, both dry and damp cloths 

 should be at hand. Sapolio is good to scour off a stain. A little sal soda 

 in water will remove dirt more quickly. Vinegar and water will do the 

 same thing. One should use as little water as possible. Washed eggs 

 lose their natural finish and will not keep as well. Very dirty eggs, how- 

 ever, should be put to soak. All eggs should be perfectly dry when placed 

 in the crates, and covered so that dust cannot settle on them. This clean- 



