" Strictly Fresh Eggs." 



" Guaranteed Fresh." 



' Fancy Eggs." 



" Good Boiling Eggs." ^ 



" Good Cooking and Frying Eggs." 



" Guaranteed Ix>cal Fresh." 



" Ranch Eggs." 



" Eastern Eg::-." 



" Good Eggs." 



" Eggs." 



' Tested Eggs." 



A good standard for the best eggs may adhere to the generally adopted terms, 

 as follows: 



strictlii Fresh Egg." An egg which is guaranteed to be under seven days old, 

 that has passed good under the candle, and is uniform in size, colour, cleanliness, 

 and contents. 



" Xeic-laid or Fresh." An egg guaranteed to be not over seven days of age. and 

 that has passed under the caudle, also uniform iu size, colour, cleanliness, and 

 contents. 



"Sec-owl*." Eggs which are not over two weeks of age; that have been held 

 in a proper place; that are free from blood and meat spots, clean, and perfectly 

 edible. 



Eggs which are " held." storage, or imported should not be placed on the market 

 under the terms they are now sold under, but rather be given the terms 



" Cold Storage." 



" Held." 



" Imported." 

 thus assuring the consumers what they pay for. 



CARE IN KEEPING EGGS. 



Hen-houses should be cleaned at least once a week, and lime or soil placed on 

 the drop-boards. 



NVsts should have new straw placed in them monthly at least, and powdered 

 sulphur placed in the corners to keep down lice. etc. If an egg be broken in the 

 nest, the smeared straw or shavings should be removed and new straw put back. 

 Nests should be roomy, dry. and clean. Hens oftentimes do not use the nest, dxie to 

 the accumulation of mites and lice. 



Eggs should be gathered twice daily, even more often in the extremely warm 

 or extremely cold weather. One should place the eggs, after gathering, in clean 

 boxes or wooden pails, in a dry. cool room, with a temperature of not over 60 nor 

 below 45 Fahr. 



Double-yolked. large, dirties, small, and cracked, as also eggs found in places 

 other than the regular nests, should not be classed with the normal eggs, but 

 utilized at home or sold to neighbours. 



Eggs should never be actually washed." If one prefers using a damp rag to 

 remove slight traces of dirt, no harm will be done. Placing eggs in water and 

 rubbing them with a rag breaks down the interior membrane, and causes deteriora- 

 tion quickly. 



The average weight of a dozen eggs should not be less than 23 oz. 



HOW EGGS ARE DAMAGED. 



The flavour of an PI:J: is That which makes it edible. Eggs. displayed in windows 

 with sun beating on them, in lemon-It* tx-s. <>r next to fish, onions, or garlic, soon 

 have their flavour destroyed by absorbing the strong odour. We find such practices 

 exist on our own markets, as shown by the cut in this circular. 



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