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



SECONDS ANY SEASON. 



MUSTY OR ODOEOUS EGGS: 



Eggs held in damp, musty places, or held where vegetables are kept, either 

 in their fresh or putrid state, readily absorb odors, as potatoes, onions, or 

 lemons; or damp strawboard in egg-cases will affect the natural flavor of the 

 egg. 



WHEN CANDLING: 



The light might not show anything wrong; but their odor, evjen in the shell, 

 is usually distinct enough to be easily detected. 



WHEN BROKEN: 



The condition noted in the foregoing might apply when a Musty egg is 

 broken nothing apparently wrong, except 'the unmistakable odor; but this egg 

 is undesirable, for the reason that it will impart its musty or vegetable odor 

 to any food into which it is mixed. " Breakers' 7 or bakers discard them if con- 

 taining any foreign odor, taking no chances on ruining their products with them. 



MOLDY EGGS: 



Stock held under damp conditions; prevalent in Cracked eggs or manure- 

 crusted Dirties. 



WHEN CANDLING: 



Often shows with stuck, black spots; heavy shrinkage. 



WHEN BROKEN: 



Shows green mold; often with yolk stuck to shell at mold-spot. Odor, 

 musty, moldy. Considered totally unfit for food purposes at this stage. 



BLACK ROTS: 



Should be listed last; but, as the Moldy Eggs are not much better, will list 

 them here. Not necessary to candle them; the blue-green, greasy shell and 

 extremely light weight betray them without using the light. There is absolutely 

 no excuse for a Black Eot in a basket or egg-case. Contents show all black 

 against the light. 



SUNKEN^SPOT YOLKS (LIGHT SPOTS) AND HEAVY SPOTS: 



The yolks of eggs held in colder temperatures than that which they have 

 been previously subjected too, if not moved from time to time, will settle and 

 adhere to the shell membrane usually near the bottom of the egg, and develop 

 as Light Spots. Eggs subjected to incubation temperatures, or lying in damp 

 places, or out- of -way nests on the ground, develop as Heavy Spots 



WHEN CANDLING: 



Usually shows heavy shrinkage; shifting air-space. Part of the yolk wiJl 

 be stuck to the shell and show as a thick, dark blotch about the size of a five- 

 cent piece. If the stuck spot shakes loose easily and shows no blood ring, it might 

 be termed a Light Spot. The stuck spots are usually found near the bottom of the 

 egg. If the spot contains blood, or shows black under the light, the egg would be 

 termed a Heavy Spot. The Infertile egg usually shows the dark spot stuck to 

 the membrane covering the air-space at the top of the egg. 



WHEN BROKEN: 



A Light Spot might drop clean from the shell, with no part- of the yolk 

 adhering to the shell; but the odor is usually more or less stale. Of doubtful 

 food value. In the Heavy Spot, parts of the flattened yolk stick to the shell; 

 often contains Blood Kings, and has a sour, fetid odor. Yolk, light yellow. 

 White, watery, and often a light yellow color. Very bad. 



WHITE ROTS, OR MIXED ROTS: 



Usually found in Fertile eggs. Styled Mixed Rots by some on account of 

 containing broken blood rings, broken yolks, and many Spot conditions Spots 

 that were shaken loose from the shell and not used at the time; also because 

 the yolk and white, which, on account of broken membranes, seem to be com- 

 pletely mixed. 



