Oct., 1937] Eggs Under the Hammer 7 



was made. This candling charge was eliminated in the third year. 

 To encourage patronage of small poiiltrymen selling less than one case 

 a week, some eggs were later accepted, handled at a charge of 2^ a 

 dozen, and sold under a given number. 



From the initial handling charge of 50 cents a case, a rebate of 2 

 cents was paid covering the first 7 months, i.e. a net charge of 48 cents 

 a case. 



In the second year the handling charge was cut to 45 cents and a 

 rebate of 5 cents per case was paid in but one month (May) . 



In the third year a 45 cent handling charge was maintained and a 

 rebate of 5 cents per case was paid. 



Regulations 



Eggs required to replace those that were broken or candled out are 

 charged at cost. 



All eggs are sent in one-way cases holding 30 dozen with clean flats 

 and fillers specified. The majority of producers use second-hand cases. 



Inspections are usually made by certified state inspectors on the 

 basis of 100 candled eggs per case. A label, placed on the end of every 

 case, bears the producer's number, grade, color, gross weight, and in- 

 spector's number. 



Sales are held on Monday and Thursday at 10 a. m. 



Telephone bids are accepted and entered by a representative of the 

 auction organization. 



Eggs are sold on a cash basis. 



WEIGHTS OF EGGS 



The weights of all grades of eggs, whether sold by the auction or 

 elsewhere, are established under the New Hampshire Fresh Egg Law 

 standards as follows: 



In addition, three other classifications — double yolk, very large, and 

 producer's grade — are established by the auction. Double yolk eggs 

 must have a minimum weight of 32 ounces and be packed 12 dozen to 

 the case. At first some very large eggs were included, but the standard 

 set now calls for only eggs with two yolks. 



Very large eggs, when included with nonnal size large eggs, may spoil 

 the appearance of the pack and also cause excessive breakage. About 

 the middle of 1936 a very large grade was established which includes 

 eggs between 28 and 32 ounces per dozen, and these are packed 15 doz- 

 en to the case. 



Producer's Grade is an auction grade which includes eggs that are not 

 sufficiently well graded as to size to be included under other grades. 

 However, the size term is added and the average weight deteraiines 



