Oct., 1937] 



Eggs Under the Hammer 



9 



(b) Air cell — 2/8 inch or less 

 in depth, regular. 



(c) Yolk — fairly well centered, 

 outline moderately defined. 



(d) White — firm and clear. 



m 



(e) Reasonably uniform 

 shape and color. 



The auction allows a tolerance of 

 20 per cent, of which 10 per cent 

 must be in the next lower grade and 

 not over 2 per cent for inedible eggs 

 and other losses. 



Both New Hampshire Specials and 

 New Hampshire Extras will conform 

 to fresh egg standards under the pres- 

 ent Fresh Egg Law. 



Auction Procedure 



After arrival, eggs are weighed and 

 the gross weights noted. Cases are 

 figured at 12 pounds, but proper al- 

 lowance is made for heavy and light 

 cases. Only 100 eggs in a case are 

 candled unless they exceed the tol- 

 erance on quality when all eggs are 

 candled. A weight and candling 

 record is made on every case for 

 every producer; later the price, de- 

 ductions for replacements, charges, 

 gross and net return are entered, and 

 this slip is sent to the producer for 

 his information. The cases of eggs 

 are piled in tiers according to grades 

 and numbers where they are left 

 until the sale. 



A bulletin board is placed at the front of the sales room on which the 

 Boston wholesale prices for all sizes, the quantity of each grade and the 

 sizes of eggs for the sale are posted. 



The auctioneer then sells the eggs in lots of from 1 to 5 cases. Spe- 

 cial Grade Large Brown eggs sell first in the sale. 



The auction representative who bids for the telephone buyers sits in 

 front and is recognized by all buyers. 



The sale moves along rapidly and is usually over within 60 minutes. 

 Buyers can make payments and take their eggs as soon as purchased. 

 Most of the telephone purchases are shipped by express or truck to 

 points designated. 



The above pictures represent an 

 egg that is not sufficiently high in 

 quality to qualify as fresh under the 

 New Hampshire Fresh Egg Law. 

 Note the large air cell in the shell 

 egg before the candler, the less 

 rounded yolk, and the more watery 

 white which spreads out some dis- 

 tance from the yolk when the egg 

 is broken out. 



