AMONG ANCONAS" 41 



On Marketing Eggs To Advantage 



NOT that the marketing of eggs should come under the general head of 

 "Breeding for Egg Production", but because I feel that it may prove of 

 value to many readers I will say a few words about selling eggs pro- 

 fitably at this time. 



In days past, an egg was just an egg with one as good as another. Today 

 though, the fact that there is a difference, and that one dozen of eggs may be 

 worth five, ten or fifteen cents more than another dozen, has become quite 

 generally recognized. This distinction has been an inducement for many 

 poultry owners to raise and maintain the quality of the eggs they offer for 

 sale, and has had a good effect upon the entire industry. 



The poultry raiser whose flock produces more eggs than he can consume 

 at his own table is indeed fortunate if they are high-grade eggs and he can 

 find a profitable market for them. In general there are two distinct methods 

 of marketing. He can either sell to the interests who make it their business 

 to deal in eggs, or he can go direct to the consumer. The nearest approach 

 to this latter method, without selling directly to the person who consumes 

 the eggs, is through the channels of the retail stores. The producer can 

 ship in larger quantities than he can to private customers, and he can obtain 

 a better express rate. Many retail stores will pay a liberal premium for 

 fancy eggs, and are usually desirous of establishing a permanent connection 

 with some poultry man who can guarantee regular shipments of high-grade 

 eggs. 



The producer should always have his eye on new and more profitable 

 markets. The Hotel and Restaurant trade frequently has possibilities which 

 are overlooked. The Parcel Post shipments have opened a new field. A 

 good many poultry raisers have built up a very fine trade by means of this 

 new service. 



The most important considerations are these: Grade your eggs carefully. 

 Ship nothing but perfectly fresh eggs. Use neat clean packages and con- 

 tainers. Treat every customer fairly. 



The different grades of eggs, as recognized by expert candlers, are as follows: 



Fresh Egg An egg to be accepted as a "first" or fresh egg, must be newly 

 laid, clean, of normal size, showing a very small air cell, and must have a 

 strong, smooth shell of even color and free from cracks. 



Checks This term applies to eggs which are cracked but not leaking. 

 Leakers This applies to eggs which have lost a part of their contents. 



