PREFACE 



As the egg trade has about come to the conclusion that the average work 

 on egg candling contains such a mass of scientific detail that, at times, the 

 instructions contained therein for candling eggs were not as clear as they 

 might have been if less detail and simpler language had been used, I have 

 written this book with the object in view to avoid elaborate detail, and to 

 explain the different stages of deteriorated eggs in as simple language as 

 possible. 



In addition to the candling instructions, I have also endeavored to clearly 

 explain to the producer what effect small-sized, sick or crippled poultry has 

 on the dealer's profits. 



I hope the explanations given will result in a better understanding be- 

 tween the producer and dealer, and result in a "Live and let live" policy on 

 both sides. 



CONTENTS. 



Preface 



Introduction 3-4 



No. 1 Storage Packed 5 



Current Receipts 5 



Storage Seconds 5 



Dirties No. 1 5 



Dirties No. 2 5 



Blinds, Checks, Cracks, Washed, 



and Leakers 5 



Prices Seconds . . 5 



Small, Dirt, Shrunken 5 



Held, Stale, Weak, Watery and 

 Heated 5 



Soft Yolk, or Badly Heated 6 



Sunken Yolk, or Floaters 6 



Musty or Odorous Eggs 7 



Moldy Eggs v 7 



Black Rots 7 



Sunken-Spot Yolks and Heavy 

 Spots 7 



White Rots . . 7 



Red Rots 7 



Blood Rings 8 



Green Whites, or Grass Rots 9 



Sour Rots 9 



Per Cent Grade, and Loss in Eggs. . 9 



Cost per Dozen to Find 9 



Storage Temp, and Humidity 10 



Keep Eggs from Sweating 10 



Tell Storage from Fresh 10 



Shrinkage 10 



Top and Bottom 10 



Age in Eggs Air Space 10 



Fertility After Separation 10 



Age to Begin Hatching. 10 



Summary 10-11 



Market Poultry Live .12 



Stuffed, Sick, Crippled Poultry 13 



Per Cent Grade Poultry 13 



Poultry Box Measurements 14 



Butter How to Market 15 



Hides How to Prepare 15 



