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



WHEN CANDLING: 



Shows some shrinkage, but not necessarily heavy. The yolk shows as a 

 dark mass at the top of the egg. On this yolk, a distinct, thread-like dark ring 

 will appear when the egg is rotated, varying in size from half an inch in 

 diameter and under. 



WHEN BROKEN: 



The hatch-spot shows clearly in the yolk, surrounded by BTood Rings and 

 other blood streaks. The white, thin and watery. 



NOTE: 



Light Blood Rings are considered by some authorities as of a certain value 

 for food purposes. But the Federal Government's regulations do not seem to 

 make any distinction between Light and Heavy Blood Rings; therefore it 

 would seem scarcely worth while to try to put a Light Blood Ring through. 



GREEN WHITES, OR GRASS ROTS: 



Grass has nothing to do with the greenish tint in the white of this egg. 

 Hard to account for except that as they are prevalent in the wet, spring months, 

 and as almost invariably the green tint is found in the Caked or Washed Dirties 

 and Cracks, it is to' be presumed that the germ which infests this egg is not 

 produced by heated conditions, as is the case with whole-shelled and clean eggs. 



WHEN CANDLING: 



Hard to detect under the candle, except that the contents appear very light 

 too light to be normal. 



WHEN BROKEN: 



The yolk is usually firm, but tough, and occasionally parts of it are found 

 to be mixed with the white. If decomposition has set in, there is a fetid odor; 

 otherwise, the odor might be good. But if the greenish tint shows in the white, 

 to Be safe, discard this egg. 



SOUR ROTS: 



Another egg that- is hard to catch under the candle, except that the white 

 might appear to be thiek, or the yolk might be partly mixed with the white on 

 account of broken membranes, or if your sense of smell is acute enough to 

 detect the sour odor before the egg is broken. 



WHEN BROKEN: 



. Unless the: above" conditions prevail, as broken membranes or thick whites, 

 only the sour odor will betray this egg. Considered unfit for food purposes if 

 this, odor is evidenced. 



NOTE: 



As the Green White and Sour Rot eggs can be scarcely detected against 

 the light, even by expert candlers, some authorities seldom mention the exist- 

 ence of these eggs, except that the Badly Heated and Sunken Yolk eggs in the 

 advanced stage are sdmetimes inaptly termed ( 'Sour Rots. ' ' 



PERCENTAGE OF GRADES AND LOSS IN EGGS: 



In the spring, during Storage Packing, many dealers estimate the grades 

 and loss as follows, (basing 400 cases to the car). 



Loss: Mashed and Shorts .00%% 2 cases. 



Seconds: Small, Checked, Dirty .14%% 58 cases. 



No, 1 . 85 % 340 cases. 



The foregoing figures vary according to the sections of Small or Large egg 

 production. But 5 per cent either way should about catch the extremes, as: 

 Large egg sections, should yield 90 per cent No. 1; and Small egg sections, 80 

 per cent No. 1. In summer, eggs from cool climates show a higher percentage 

 of No. 1. Figures are too varied to try to give an average estimate here. 



FIGURING COST PER DOZEN, GIVEN PRICE PER CASE: 



Divide by 3, and point off three places to the left. 



