322 Farm Poultry 



moisture that they cannot be sold as fresh and are 

 culled out as " shrunken." 



There is another large class of deteriorated eggs 

 known as "rots." These eggs have become totally 

 unfit for food through bacterial contamination. 

 The loss to dealers from this source is great, which 

 eventually must be borne either directly or indi- 

 rectly by the producer. 



It is to be regretted that there has not been 

 developed in this country a more rapid and satis- 

 factory method of gathering eggs from the farm 

 and transporting them to the consumer, in order 

 that this great loss might be lessened as far as pos- 

 sible and the consumer be given a greater guarantee 

 as to quality. 



It has been suggested that in dairy districts 

 where daily trips are made from the farm to the 

 creamery or skimming station, that fresh eggs be 

 delivered with the milk. This would enable the 

 creamery to make frequent shipments and thus 

 prove an efficient agency in the handling of this 

 important food product. 



Shipping-cases. Eggs are usually sent to mar- 

 ket in shipping-crates which are constructed speci- 

 ally for this purpose. The standard-size crate 

 holds thirty dozens. (See Fig. 104.) These crates, 

 or shipping-cases, contain trays which fit into the 

 outer case, one above the other. The trays are 

 divided by pasteboard partitions into many sepa- 



