140 EGGS 



Several of the poultry departments of colleges located 

 in the eastern part of the United States have compiled 

 score cards. One of the best of these was compiled by 

 the committee of the American Poultry Association for 

 use in the "American Poultry and Egg Standard," which 

 had not been published up to 1919. This score card 

 (shown on page 139) has been copyrighted by the Amer- 

 ican -Poultry Association and can be obtained from the 

 secretary of the association for general use. 



The color of the shell of all the eggs in any entry 

 should be alike, that is, 1 doz. of white eggs should be 

 all pure white, 1 doz. of brown eggs should be, all of 

 them, one even shade of brown and all alike. 



A perfect egg should be oval in shape, about one and 

 a half times as long as thick, and should taper evenly. 

 Uniformity of shape should be demanded and color 

 should have almost equal consideration with shape. All 

 eggs must be perfectly clean and free from stains, and 

 the surface of the shell must be firm, smooth, and free 

 from uneven places. 



The size of the air cell is likely to be the best external 

 test of age. An egg that is perfectly fresh should not 

 show an air cell that is larger than a 10-cent piece. The 

 albumen, or white, of the egg should be firm, and the 

 shell should be almost entirely filled, leaving only the 

 very small air cell visible to a strong light. All eggs 

 should be candled, especially in keen competition. 



EGG PRICES 



The prices of eggs throughout the world are governed 

 largely by the prices paid in the densely populated cen- 

 ters. These prices for the United States are governed 

 by the prices paid in Boston, Chicago, and New York. 

 Toronto is the market center of Canada; London and 

 Manchester make the prices for Europe. Eggs are quoted 

 in the United States and Canada by the dozen, or by 

 the crate, which^contains 30 doz. In London the quota- 



