EGGS AS A CREAMERY SIDE LINE 319 



The larger Qgg producers can be provided with reg- 

 ular sized cases while the smaller ones can use the special 

 egg carton in which to deliver the eggs. Or the eggs 

 can be transported in baskets, etc., just as they are when 

 taken to the village grocer. On cream routes the driver 

 will carry the eggs in cases, and in order to know each 

 patron's eggs when they are being candled, it will be 

 necessary for the driver to place a piece of paper with 

 the producer's name on it over each lot of eggs as they 

 are put into the case. In this way a number of patrons 

 can use the same case without getting the eggs mixed up. 



Paying for the Eggs. As a rule eggs are paid for on 

 delivery to the creamery, or where the cream hauler gath- 

 ers them he pays for them on the route. This method of 

 paying for eggs has proved very satisfactory. It is pos- 

 sible, however, to pay for eggs at intervals the same as 

 for milk and cream. 



The price paid varies. Most creameries are able to 

 buy the eggs at prevailing store prices and some pay 

 even less. Where the farmer guarantees the quality, the 

 creamery can aflford to pay above store prices, provided 

 that a good market has been established for the eggs. 



Handling Eggs at the Creamery. Egg shells are 

 porous and will absorb water, dirt, odors and bacteria. 

 This should emphasize the importance of keeping eggs 

 in a clean, dry place, free from odors. It is well known 

 how quickly eggs spoil at high temperatures. The putre- 

 factive bacteria are in the eggs, and the higher the tem- 

 perature at which they are kept the more rapid will be the 

 development of these bacteria and the quicker the eggs 

 will spoil. Eggs should be kept as near 32° F. as pos- 

 sible to preserve them in the best possible condition. 



