EGGS AS A CREAMERY SIDE LINE 325 



from whom good prices may be realized for butter also 

 buy eggs, and both might be sold to mutual advantage 

 when shipped to the same buyer. 



Stamping the Eggs. All creameries do not test or 

 candle the eggs but require each farmer to stamp his 

 eggs, so that in case complaint is made by buyers re- 

 garding the quality of some of the eggs, the stamp at 

 once shows who produced them. In one creamery* 

 where this method of stamping is followed, the eggs are 

 graded only as to size and color and the results have 

 been very satisfactory. The eggs from this creamery 

 were all sold to one retailer in a medium sized city at 

 several cents above the market price. Only two com- 

 plaints were made, during eighteen months, concerning 

 the quality of the eggs. 



Cost of Handling the Eggs. As a rule the farmers 

 arc supplied with cartons in which to deliver the eggs 

 and the cost of these per dozen of eggs is about one-half 

 cent. The cost of the labor in handling the eggs at the 

 creamery has been found to average one-half cent per 

 dozen. The entire cost to the creamery of handling the 

 eggs will, therefore, amount to approximately one cent 

 per dozen. This, of course, does not include transporta- 

 tion charges. 



♦Farmers' Bulletin 445. U. S. Department of Agriculture, 



