EGGS AS A CREAMERY SIDE LINE 321 



trie lamp will be found superior to a kerosene lamp and 

 should be used wherever possible. Any variety of testers 

 may be purchased upon the market at present at a very 

 small cost. 



The tester should be placed in a fairly dark room; 

 the darker the room the more effective the light from the 

 tester. 



In testing an ^gg it is held in front of the flame, large 

 end upward, and then turned quickly, so that the entire 

 contents may be viewed. An expert candler holds two 

 eggs in each hand and with a deft movement turns one 

 in each hand at the same time. Where the eggs average 

 fairly good in quality, an expert tester can test as many 

 as i,ooo dozen in one day. 



Appearance of a Good Egg. A good, fresh tgg when 

 held in front of the opening of the tester, looks clear, 

 having the appearance of being devoid of any contents. 

 Often, however, the shell presents a speckled appearance, 

 which, however, does not disqualify the Qgg. 



Defects Seen by the Tester. Since more eggs are 

 damaged by heat than by any other agency, the tester is 

 always on the lookout for heated eggs. Heat causes de- 

 velopment of the germ, and eggs showing germ develop- 

 ment are usually known as ''floats." 



Defects found in eggs are commercially classified about 

 as follows: 



1. Light floats, which are eggs lightly heated, caus- 

 ing the yolk to appear much darker than that of a fresh 

 ^ggy giving it the appearance of a dark spot. 



2. Heavy floats are eggs having the defects noted 

 in light floats intensified. 



3. Blood Rings indicate a still more heated condition, 



