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



If you are a producer, gather eggs once daily in the spring months, and 

 twice daily in hot weather; and keep in a cool, dry place until they are ready 

 for market. Then candle carefully; do your level best; but in any event, be 

 sure to throw out ROTS <as Black Rots, Spots, Blood Eings, Bed and White 

 Rots, Musty and Moldy Eggs, and Green Whites and Sour Eots if you can 

 detect these last two grades. 



When hauling to market, place in regulation fillers with partitions between, 

 and hay, straw, or excelsior in the tops and bottoms of containers. Keep them 

 in the shade, and, when possible,' place, them in the vehicle so that the eggs will 

 have access to plenty of air. 



If you are a shipper, candle carefully for grades before you load into your 

 refrigerator car, or cooler. And it will pay in the long run if you should candle 

 your SUMMER eggs out of the cooler at shipping time, even though they had 

 been candled in several months previously. 



If you are a retailer, candle your eggs carefully just before delivering to a 

 customer, even though you think they are all good. It will not take half a 

 minute to candle a dozen eggs; but it might take years to live down a bad 

 reputation for "Quality" and "Service" that one bad egg would give your 

 store. Replacing a bad egg does not make the recipient forget the original bad 

 one. The first bad egg nauseates some persons to the extent that they quit using 

 them until cold weather, and even then, cautiously. You can't afford to let a 

 slogan like the following dwell in a customer's mind: "When you think of bad 

 eggs, think of So-and-So & Co." 



Don't wait until summer to candle. Guard against hid-out nests or incubator 

 eggs in the spring, or held, stale eggs in the fall. 



Only today, May 12, 1917, the lady of the house called my attention to an 

 egg she had broken into a saucer intending to mix it with flour for pancake 

 batter. It was a sorry-looking mess; the yolk was scattered over the saucer, 

 contained blood, a partly hatched chicken, and had a sickening, sour odor. I 

 asked her if she would have any trouble in having the egg replaced. She replied: 

 "He (meaning the grocer) won't get the chance to replace this, or any other 

 egg in future : for me!" The foregoing is not fiction; just a simple fact. 



Do not rely upon the replacing of bad eggs to appease a housewife. Do not 

 give her a chance to discover that you did not inspect the stock before sending 

 it out. Placing the blame on the wholesaler, shipper or producer does not interest 

 her; she only understands that it was your duty to see that she got just what 

 she ordered in the first place. 



Your dealer might act in good faith, and think that every egg he delivers 

 is perfectly good; but he must rely upon the infallibility of his egg-candlers, 

 who -must not make one mistake in 10,000 a difficult feat, as they have to sort 

 and candle several grades working at top speed , and though they use the utmost 

 caution, it is a difficult matter to keep from dropping a bad egg now and then 

 into a case containing good eggs. 



The application of the Golden Rule to egg sales by every person that sells 

 them would greatly assist our Government in their endeavor to stamp out the 

 bad egg evil; it will be considered the kindliest manner of co-operation, and 

 fully appreciated. 



The following pages will describe how the different classes of eggs look 

 against the light, when broken, and how disposed of: 



