EGG QUALITY AND PRICE 5 



Class Inches 



1 0-1/16 



2 Ke - Vs 



3 Vs-H 



4 M - M 



5 % and over 



On condition of the yolk three grades were used. 



Class Grade 



1 Not visible 



2 Slightly visible 



3 Clearly visible 



Condition of the white was indicated by three grades also. 

 Class Grade 



1 Firm and clear 



2 Reasonably firm 



3 Weak and watery or worse 



An example of the scoring for each internal quality factor is shown in Figure 

 1 under the candling record. From these records a score was made for each 

 dozen on the basis of adding the figures for individual eggs. Variations in these 

 scores were indicative of differences between individual dozens with respect to 

 each of the qualities considered. 



The external score was computed by deducting l}4 points for each dirty egg 

 and 2 points for each egg differing in color from the majority. Uniformity was 

 scored as follows: 



Range in Weight Points 



(ounces) off 



5 1 



6 2 



7 4 



8 6 



9 9 



10 12 



11 15 



12 18 



Net weight per dozen was scored on the basis of a weight of less than 24 

 ounces. No attempt was made to score eggs of more than 24 ounces. The method 

 of scoring was as follows: 



Weight per dozen Points off 



23 1 



22 2 



21 6 



20 - 12 



19 20 



18 30 



A deduction of 10 points was made for each broken egg. 

 The external score of the dozen in Figure 1 was figured as follows: 3 and ^ 

 points for the 3 dirty eggs, 4 points for the 2 white eggs in the brown dozen, 6 



