MARKETING EGGS AND POULTRY 349 



eggs and the city consumer gets one on his breakfast table, 

 it will be "no more eggs for him," and the consumption 

 of eggs is curtailed. With proper nesting arrangements 

 the hens will not be so likely to steal their nests. 



Dirty Nests. Dirty nests affect the flavor and keeping 

 qualities of the egg. Germs of decomposition may enter 

 the egg ; dirt stains on the egg will spoil it for select trade. 

 The nests should frequently be examined and the nesting 

 material renewed. Clean, fine hay or straw in the nest 

 will help to keep up the quality and grade of the eggs. 



Fertility of Eggs. The starting of incubation or the 

 development of the embryo starts most of the trouble be- 

 tween producer and consumer. If there were no males in 

 the flock and the eggs were not fertile there would be fewer 

 complaints of bad eggs. It has been estimated that the loss 

 in quality of eggs due to the presence of males in the flock 

 amounts to millions of dollars a year in this country. Males 

 are necessary to fertilize the eggs for hatching, but not for 

 any other purpose. The infertile eggs have better keeping 

 qualities in warm weather than the fertile. There is no 

 difference in the egg yield whether the males run with the 

 flock or not. They should be removed from the yards after 

 the breeding season is past. If not desired for breeding in 

 another season the males should be marketed. Keeping 

 them till fall only means that a lower price will be received 

 for them. If, however, eggs are kept in a cool place, or at 

 a temperature low enough to prevent germ development, it 

 will make no difference in their keeping qualities whether 

 fertile or not. 



Gathering the Eggs. In cold weather if the eggs are 

 left in the nest over night they are liable to freeze, and in 

 warm weather if they are not regularly and frequently 

 gathered there is likely to be germ development. In cer- 

 tain sections of the country where the temperature f re- 



