8 



N. H. Agri. Experiment Station 



[Bui. 300 



/ 



the term used. For example, if the 

 average weight is 24 ounces per doz- 

 en or more but the number of under- 

 size eggs exceeds the tolerance allow- 

 ed, they may be called Producer's 

 Grade, Large. Eggs that have not 

 been graded or that have been im- 

 properly graded may be sold under 

 Producer's Grade. 



All Producer's Grade must, how- 

 ever, meet the quality qualifications 

 for either Extras or Specials. 



The Unclassified Orade is an offi- 

 cial State grade defined by law and 

 includes eggs which do not meet the 

 size requirements for Large, Medium, 

 Pullet, or Peewee size eggs and refers 

 to eggs ''which have not been sorted 

 or graded to size." 



Tolerance on Weight 



The New Hampshire Fresh Egg 

 Law penults a maximum of two eggs 

 in a dozen to be in the next lower 

 weight classification; e.g. large eggs 

 The pictures above* represent a may contain two 22-ounce eggs (me- 

 high quality egg which will qualify (^[^^q) but no pullet-size eggs. For 

 as fresh under the New Hampshire ,■ ^^, u^„r,^Tr«T. ^f +cr, r,r- TYir,vo 



Fresh Egg Law. Note especially the '^^uction sale, however, if ten or moie 

 small air cell as seen before the eggs m a case do not meet the weight 

 candler and how the egg ''heaps up" requirements for the grade, they are 

 when broken out because the yolk g^j^^ ^g producer's grade, 

 "stands up" and the white is viscous 



and holds together around the yolk. Quality of EggS 

 Both N. H. Specials and Extras 



qualify as fresh eggs. The auction uses official State 



grades on quality. Two voluntary 

 grades are set up by the State Department of Agriculture as follows: 



New Hampshire Specials — (Finest Quality) 



(a) Shell — clean, sound and noniial. 



(b) Air cell — Vs inch or less in depth, regular. 



(c) Yolk — well centered, outline indistinct. 



(d) White — firm and clear. 



(e) Reasonably uniform in shape and color. 

 New Hampshire Extras— (Good Quality) 



(a) Shell — clean, sound and nomial. 



*The pictures of whole eggs in this and the following plate are shown through 

 the courtesy of John H. Vondell, Mass. Agric. College, and those of the broken 

 eggs through the courtesy of Cornell University. 



