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



WHEN CANDLING: 



The more or less visible air-space is the infallible sign of the Held egg. The 

 shifting air-space denotes the Weak and Watery egg, and the darkened, flat 



SDlk rising to the top of the egg marks the first visible sign of a Stale or 

 eated. condition. In hot weather the Fertile egg shows the Hatch-spot (the 

 embryo chick) on the flattened yolk. Often all the foregoing conditions can 

 be observed in the same egg. 



WHEN BROKEN: 



The eggs will " stand up," but the yolk may be of a pale yellow color, 

 and flat, lifeless; the White, thin. In the Fertile egg the Hatch-spot is thick. 

 These eggs will deteriorate rapidly in hot weather. Cold-storing for a short 

 hold, or an early consumption, is advisable. 



The foregoing list of Seconds, though salable and of good odor and taste, 

 will not stand much shipping or long storing. Available for any home use if 

 kept in a cold place and not held too long before using. "Breakers" freeze 

 the contents in cans, for manufacturing the desiccated or dried egg product. 

 This product is used for egg flavors. Bakers are extensive users of these eggs. 



BADLY HEATED, OR SOFT YOLKS: 



Another and poorer class of Seconds. Age and rough handling, combined 

 with heat, weakens the yolk membrane to the point where it permits of some 

 seepage of the yolk into the white. 



WHEN CANDLING: 



Shows some shrinkage, but not necessarily heavy. The straggling yolk is 

 found near the top of the egg, and shows by its more or less loose condition, 

 whether it will "stand" when broken. 



WHEN BROKEN: 



The yolk, light colored, and usually breaks and runs over the pan; seldom 

 can be separated from the white. Hatch-spot shows plainly if Fertile. White, 

 thin and watery. 



As these eggs are undoubtedly the forerunner of White or Mixed; Rots, it 

 would not pay to take any chances on their getting through to market before 

 they arrive at the Eot stage, particularly after a long haul. Housewives are 

 suspicious of this egg when it shows the conditions described. "Breakers" find 

 them available if the odor is good and they are reasonably certain that bacteria 

 are absent to a certain extent. Some shippers pack these eggsi with Cracks, 

 on account of their being a poor storage proposition. 



SUNKEN YOLKS, OR FLOATERS: 



Deteriorated farther than Badly Heated or Soft Yolks. Either subjected 

 to a greater degree of heat, or a heat of longer duration, than the ordinarily 

 heated Seconds. -V. 



WHEN CANDLING: 



The darkened yolk is found at the bottom of the shell, and, when rotated, 

 rolls heavily. If not stuck to the shell, it is edible at this stage to a certain 

 extent. Considerable shrinkage. 



WHEN BROKEN: 



The yolk is flat, and in the Fertile egg the hatch-spot is plainly seen; also 

 the infallible sign of the embryo chick the "tread," a white, flimsy line 

 streaked through the center of the hatch-spot. 



NOTE: 



These Seconds, like the previous ones, are a poor storage proposition, and 

 should be used as soon as or soon after, they rea&h the stage described. They do 

 not ' ' stand up " as well as the earlier Seconds, and for that reason are not 

 altogether suited for poaching, soft-boiling, or straight-up serving. Mostly suit- 

 able for flavoring purposes. Heat causes rapid deterioration. 



These eggs, or any weak or heated eggs, when shipped any considerable 

 distance without refrigeration, are liable to arrive in a more advanced state of 

 decomposition than when they started. That is often the reason why a shipper 

 cannot understand the difference between his grade at the shipping-point and 

 the candled grade at the receiving end. Instances are known where some heated, 

 fertile eggs started out on a 100-mile journey by freight in the month of 

 August and arrived as chickens! 



