A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL. 



On the other hand, eggs held outside of cold storage evaporate rapidly, 

 because of the dry, warm air absorbing moisture in the egg, and but little if 

 any moisture in the atmosphere of sufficient duration to assist in lessening 

 evaporation; hence the Stale egg, even if held one-third of the time a Storage 

 egg is held. 



A Storage egg put away in the spring and held for the season, until January 

 first, would not be considered a Stale egg by the trade, because the sanitary 

 condition under which it is held, coupled with the cool and humid atmospheric 

 surroundings, keeps it as sweet as it went in, and its nutritive value would 

 not have been lessened in "the least. 



Eegarding Summer Seconds, or Heated eggs: It should be understood that 

 eggs begin to deteriorate from the time they are laid, and rapidly in hot 

 weather, when bacteria apparently thrive best; so it behooves the producer to 

 exercise more care with his Summer stock than with the Spring or Winter 

 eggs. Bacteria may be present in a Heated egg to a certain extent, but not 

 enough to harm any one; and until the egg shows every evidence of being unfit 

 for food, it may pay to use some caution as regards discarding them entirely. 



When an egg shows that it will not stand much handling or shipping, a 

 producer would have the choice of taking it to his dealer for his ruling, use 

 for flavoring purposes at home, or cook for chicken food. It would be poor 

 business to take a chance on the consumer discovering the condition of the egg 

 mentioned. 



" Breakers/' after candling, break the shells of eggs, and, as an extra pre- 

 caution, examine the contents closely before using. If the yolks show a weak- 

 ened, heated condition, but if the odor is a little stale (not fetid or sour) they 

 will use them; because, though some bacteria may be present, the extreme heat 

 employed in manufacturing) the product would effectually dispose of them or 

 the slightly stale odor. But when an egg gets close to the Badly Heated, Sunken 

 Yolk (Floater) stage, it would have a poor chance in qualifying as a "breaker V 

 product upon arrival. 



All Blood Rings are placed under the ban; because, though a Light Blood 

 Ring might go through the "desiccating" process with the extremely heated 

 temperatures used and emerge as an egg powder, practically germless and whole- 

 some, yet the United States Department of Agriculture feels, no doubt, that the 

 line must be drawn somewhere, lest the confusion and misunderstandings 

 engendered in discriminating between Light and (undoubtedly bad) Heavy Rings 

 would be too great and not worth the trouble of making the distinction. 



If an egg started on a journey as a Light Ring, but arrived as a Heavy 

 Ring, would the responsibility be fixed upon the owner of the egg at the Heavy 

 Ring stage if distinction were made between Light and Heavy Rings? The 

 present ruling dispels all doubt. 



At times a blood-clot will be noticed in an egg; but if the egg shows every 

 sign of being perfectly good, outside of the clot, it is just as good as it looks; 

 because the clot simply means that a small blood-vessel has been ruptured during 

 the formation of the egg, and the removal of the clot before using is all that 

 is necessary. Do not confuse these eggs with Red Rots or Blood Rings. 



In another part of this book mention is made of the ' ' Grass Egg, ' ' and that 

 grass has nothing to do with its bad condition, nor has it; but grass or any 

 green food may have a tendency to make dark yolks. Housewives prefer the 

 darker yolks because they make a more appetizing appearance when sen ed 

 "straight up" and are more wholesome appearing, even out of the shell before 

 using, than the pale yolks; but there is not a particle of difference in the nutri- 

 tive value of the pale and dark yolks. As the feeding of milk, tallow, and white 

 eornmeal will bleach a chicken's flesh, the want of green foods will produce 

 pale yolks in eggs. 



For sanitary reasons, it is well for the housewife to wash eggs just before 

 usin<r them: but a dealer should never wash eggs for market purposes, as it washes 

 off the mucilaginous coating that to a great extent protects the eggs from mold. 

 Without this coating, washed eggs are very susceptible to germs and mold; there- 

 fore they cannot be used for storage purposes. 



