MARKETING EGGS AND POULTRY 351 



fast table of some city customer who believes in pure food 

 and good living. Undue jarring of the eggs should also 

 be obviated. 



Exposing for Sale. A great many retailers treat eggs 

 as though their quality was improved by warmth. In cold 

 weather the eggs have a place near the stove very frequently, 

 and in summer they are put in the window where they can 

 get the benefit of the sunshine. This treatment should be 

 reversed. Displaying eggs in the window where the hot 

 sun strikes on them is not a good advertisement for the 

 eggs. 



Grading Eggs. In large markets eggs are graded ac- 

 cording to size, color, and quality. Consumers must have 

 some assurance of the quality of the eggs, otherwise they 

 will be afraid to eat them. The grading of eggs, therefore, 

 by assuring purchasers of their quality, tends to increase 

 consumption and the profits of the producer. 



1. Size. The poultryman should breed for size of egg 

 as well as number. The importance of this has not been 

 brought home to him very strongly, because his eggs have, 

 in most cases, been paid for by the dozen and not by weight 

 or size. In the future the size of eggs must be reckoned 

 with. "Whether they will be sold by the pound or the grade, 

 the larger eggs will command the higher prices. This is 

 now the rule in many of the leading markets. Poultry- 

 men should not be satisfied until their flocks produce eggs 

 that average two ounces per egg, or l 1 /^ pounds per dozen. 

 Hens laying smaller eggs should not be used as breeders. 

 Uniformity in size has also a market value. The very 

 large egg as well as the very small egg should not be used 

 for the special trade. The more uniform the size the better 

 the eggs look. Care and feeding of the fowls have an in- 

 fluence on size of egg, as explained in Chapter XI. 



2. Color. Uniformity in color has also a market value 



