EGGS AS A CREAMERY SIDE LINE 323 



7. Checks are eggs more or less cracked and present- 

 ing white lines showing irregularities in the shell. 



8. Moldy eggs show mold along the checks, which 

 are sufficiently large for mold to feed on the contents of 

 the eggs. If placed under conditions favoring mold, 

 eggs will mold even when the shell is entire. 



9. Shrunken eggs are those from which a certain 

 amount of water has been evaporated, thus showing a 

 noticeable shrinkage in the contents. 



To become proficient in testing eggs it is desirable to 

 spend at least one day with an expert tester. Or, if this 

 is not possible, a number of eggs should be broken in 

 order to verify any suspected defects as seen through the 

 tester. 



Conspicuous Defects. In the customary market grad- 

 ing of eggs a number of objectionable features are taken 

 into consideration other than those already considered, but 

 which do not require the aid of a tester. Among these 

 should be mentioned size and cleanliness, checks and 

 leakers, manner of packing, character of package, color 

 and whether washed or not. 



Washing eggs favors the entrance of bacteria and 

 molds and should, therefore, be avoided as much as pos- 

 sible. If dirty, eggs should be wiped with a moist 

 cloth. 



Grades of Eggs. Eggs are commonly graded into 

 firsts, seconds, checks, dirties and rots. The big markets, 

 however, recognized many different grades as illustrated 

 by the following quotations from the New York market : 



Fresh gathered, extras, per dozen 21 @24 



Fresh gathered, extra firsts 18 @i9j/2 



Fresh gathered, firsts 16 @I7 



