POULTRY. 291 



STANDARD SIZE EGGS. 



The problem is not merely to get the record-hen to lay the greatest 

 number of eggs possible in 365 days, or in any other given length of time, 

 but mankind (and the owner of the hen) is interested in having her lay 

 uniformly large eggs as many pounds and ounces of this form of 

 unexcelled human food as it is possible for her to produce. 



BELOW STANDARD SIZE. 



To be "Select" and bring top prices in markets that are particular, 

 new-laid hen eggs should average to weigh not less than 25 ounces to 

 the dozen. If White Leghorn eggs per dozen weighed only 19 ounces, 

 in the New York City market, such eggs would "Grade" about 20 per 

 cent lower in price than the larger eggs. 



A Study of the Composition, Care and Handling of Eggs. 



''Analysis tells us that an egg contains the same constituents, 

 practically as corn and wheat but has a larger proportion of 

 protein. To the chemist, the egg is simply water, protein, fat, 

 ash, etc., the same as wheat and corn. The only difference be- 

 tween a bushel of wheat and a bushel of eggs is that the eggs 

 are more palatable and nutritious. They are also more valuable 

 when placed upon the market. 



Without the shells, one dozen eggs contain 13.57 oz. water, 

 2.32 ozs. protein, 2.26 ozs. fat and 0.22 ozs. ash. A pound of 

 eggs is worth from ten to fifty cents, depending on the time of 

 year and the markets ; a pound of wheat being worth from one to 

 two cents. By giving the wheat to the hen to market, it is con- 

 verted by a delicate process of manufacture into a form of food 

 so palatable and wholesome that it commands ten times as much 

 as when it was in the bin or grain sack. In selling eggs at 4oc 

 per dozen the poultry man is receiving 25c for water. 



Observing some of the following important facts will result 

 in mutual profit to both producer and consumer : 



t 



Good Eggs. 



1. An egg is considered suitable for food when it shows no signs of 

 incubation, or decomposition. 



2. An egg is fresh, when it is newly laid, of normal size, clean, with a 

 small air cell, contents free from discoloration. 



