624 DOMESTIC ANIMALS, DAIRYING, ETC. 



mon during the fall and early winter when the price of eggs is rising. 

 At this time both the farmer and the storekeeper are often guilty of 

 holding eggs in the hope that the price will have advanced by the 

 time they are ready to sell. Needless to say, they largely defeat 

 themselves, for buyers have learned to anticipate this condition, and 

 consequently depress the price below what it would otherwise be. 



Rots. A number of different kinds of rots are recognized by 

 the trade, but the two most common classes are those known as black 

 or mixed rots and as spot rots or spots. The black rot is often caused 

 by bacterial growth. These eggs appear dark or black before the 

 candle and are characterized on breaking by a most offensive odor. 

 In the case of spot rots, the bacterial growth has remained localized 

 and shows as a spot or patch next the shell and usually attached to it. 

 These are easily detected on candling. Spots are also often caused by 

 the development of molds. 



Dirty Eggs. Many eggs are soiled and dirty. These are caused 

 by dirty nests, thus allowing the eggs to be soiled by droppings, by 

 dirt from the feet of the fowls, particularly during rainy weather, 

 and by smearing with the contents of broken or cracked eggs. 



Broken Eggs. Many eggs are cracked or broken before reach- 

 ing the packing house. Those cracked only slightly, so that the egg 

 contents do not leak out, are known as "checks." Those in which the 

 egg contents are leaking or have partially leaked away are known as 

 "leakers." Broken or "checked" eggs depreciate rapidly and must, 

 therefore, be separated out and sold for immediate consumption at a 

 reduced price or they must be dried or broken out in cans and frozen. 



Other Deteriorated Eggs. As eggs are very prone to take on 

 the taste and odor of their surroundings, a considerable number de- 

 teriorate in this respect. If stored in damp cellars, they are likely to 

 develop a musty flavor which is practically impossible to detect with- 

 out tasting. Other flavors caused by storing with vegetables, such as 

 onions, are common. 



Requisites for the Production of Good Eggs. As requisites for 

 the production of good eggs and marketing them in good condition 

 the following may be mentioned: 1. Hens that produce not only 

 a goodly number of eggs but eggs of moderately large size (weighing 

 2 ounces each on an average) . Plymouth Rocks, Wyandottes, Rhode 

 Island Reds, Orpingtons, and Leghorns or Minorcas that are used 

 on egg farms are varieties that may be expected to do this. 2. Good 

 housing, regular feeding and watering, and, above all, clean, dry 

 nests. 3. Daily gathering of eggs, and, when the temperature is 

 above 80, gathering twice a day. 4. The confining of all broody 

 hens as soon as discovered. 5. The rejection as doubtful of all eggs 

 found in a nest that was not visited the previous day. Such eggs 

 should be used at home, where each may be broken separately. 6. 

 The placing of all summer eggs, as soon as gathered, in the coolest 

 place available. 7. The prevention at all times of moisture in any 

 form coming in contact with the eggshells. 8. The disposal of young 

 cockerels before they begin to annoy the hens. Also the selling or 

 confining of old male birds from the time hatching is over until cool 



