POULTRY: A SUCCESS STORY 89 



nothing. An egg can be literally less than twenty- 

 four hours old and still be far from fresh, or first 

 quality. Time, study, and the exhortations of the 

 feed mills, that do a first-rate job of telling their 

 customers how to trade-up, have taught me to 

 judge an egg's quality and how to produce the 

 best. "Let me now from the bonded warehouse of 

 my knowledge" pass along the lowdown. 



Every housewife knows the supreme test of egg 

 quality is the poaching pan. An eggwhite that 

 spreads, breaks, and scatters when dropped in 

 scalding water is certainly inferior and probably 

 stale. If the yolk breaks it may be too bad for hu- 

 man food. Egg quality can be tested, checked, 

 practically insured, without putting all one's eggs 

 in the poaching pan. Break one into a flat dish 

 and hold it up to the level of your eye. A good 

 egg will not spread out all over the dish. There 

 will be cohesion in the white: it will rally 'round 

 the yolk, holding it in suspension with a good 

 layer of white overlaying it. If it is the kind of 

 super-special egg laid on Medlock Farm you can 

 lift it in the tips of your fingers a foot or so above 

 the dish, let it slip back again and the yolk will 

 not break. Needless to say it will contain no blood 

 spots or other imperfections that can be detected 

 and culled out by candling. 



You have heard the comparison: "as full of so- 

 and-so as an egg is full of meat." How full of meat 



