CHAPTER XXXII 



MARKETING AND GRADING EGGS 



PROPER marketing and grading of eggs is a subject 

 which does not receive the careful attention its 

 importance deserves. It is neglected mostly by the 

 smaller egg producer, who perhaps is not posted on 

 market conditions, or knows very little about the 

 losses which are bound to result from lack of 

 attention to grading. 



The bureau of animal industry, United States 

 department of agriculture, has issued a very interest- 

 ing bulletin on the grading of eggs for market pur- 

 poses, from which I quote the various grades as 

 follows : 



"Fresh Eggs An egg to be accepted as a first 

 class, or fresh egg, must be newly laid, clean, of 

 normal size, showing a very small air cell, and must 

 have a strong, smooth shell, of even color, and free 

 from cracks. With the exception of the air cell, 

 which is only visible through the aid of the candle, 

 these are the points by which eggs are graded in the 

 early spring, at which time they are quite uniform in 

 quality, thereby making candling unnecessary. 



"Checks This term applies to eggs which are 

 cracked but not leaking. 



"Leakers As indicated by the name, this term 



154 



