MARKETING EGGS AND POULTRY 347 



taken notion that there is such a difference in quality. The 

 color of the shell has nothing to do with the quality of the 

 contents. 



Classification of Eggs. The classification of eggs is con- 

 trolled by city mercantile bodies interested in the buying 

 and selling of farm produce. The classification varies in 

 different cities. The average producer knows no classifica- 

 tion; in other words, on the farm "eggs is eggs"; but by 

 the time they reach the city markets there is a rigid 

 culling and they are separated into many grades or classes. 

 A study of these grades and classifications indicates that 

 the losses occur largely through wrong methods of handling 

 the eggs before they leave the farm, and the producer must 

 be the loser in the end. 



The following, taken from the New York Times of 

 May 1, 1914, shows the many different classes into which 

 eggs are divided by dealers in that city and the range of 

 values placed upon them: 



Fresh gathered extras, 23, 23% cents. 



Storage packed firsts, 22, 22% cents. 



Regular packed firsts, 21%, 22 cents. 



Seconds, 20%, 21 cents. 



Thirds and fourths, 19%, 20 cents. 



Number 1 dirties 19% cents. 



Number 2 dirties 16, 18 cents. 



Checks good to prime, dry 18, 19 cents. 



State, Penn. and nearby hennery, whites fine to fancy 24 cents. 



Gathered whites, fine to finest, 23% cents. 



State, Penn. and nearby whites, fair to good, 22, 23 cents. 



Western gathered whites, 22, 22% cents. 



State, Penn. and nearby hennery browns, 23, 23% cents. 



Gathered brown and mix colors, 21, 22 cents. 



Baltimore selected, 22, 23 cents. 



Western, 20, 22 cents. 



Tenn. and other good Southern, 19, 21 cents. 



Far Southern, 17, 18 cents. 



