May, 1929] Demand for Vegetables and Poultry 19 



Egg Preferences 



All of the stewards were anxious to obtain eggs that could be depended 

 on not to make trouble. One bad egg could do a great deal of harm to 

 their business. A brand of eggs put out by a large concern gave almost 

 entire satisfaction. Three of the stewards remarked they never had 

 any trouble with this brand of eggs, and another stated it was 90 percent 

 perfect as to uniform colored yolks. These eggs had been caudled and 

 graded so that they were of uniform freshness, yolks of same color, 

 all of the same size, shape and other quality factors required to meet 

 definite standards. Eggs from a reliable source of such high quality af- 

 ford real competition for a New Hampshire poultryman. Local men 

 have the decided advantage in being located nearby, as the majority of 

 the eggs purchased come from more distant points, thus requiring greater 

 time in handling than would be necessary in assembling and transporting 

 eggs from local sources to the White Mountain hotels. 



Although freshness of eggs was given the greatest emphasis, other 

 factors were mentioned. Uniformity in color of the egg yolks was es- 

 pecially desired for poaching and frying. When not uniform the guests 

 are usually dissatisfied. The stewards differed in their preferences as they 

 liad on previous commodities. Two preferred brown eggs, two others 

 wanted white, and six purchased eggs of mixed colors. The two desiring 

 white eggs stated that the yolks of white eggs were more uniform in color 

 than those of brown. On the other hand one of the stewards preferring 

 brown eggs said their yolks were more uniform as to color than white. 

 It shows that anyone furnishing the hotels would do well to learn the 

 preference of each steward. Two hotels contracted ahead with Boston 

 wholesalers for all the eggs needed during the season. The managers 

 were well pleased with the arrangements as they evidently were obtaining 

 a satisfactory supply. Another hotel manager refused to make such ar- 

 rangements for fear of getting cold storage eggs. 



Egg Prices 



Egg prices paid by the hotels are compared with the same day's high- 

 est wholesale quotation for nearby hennery brown extras as given in 

 the Boston Produce Market Report. These prices are presented in 

 Table 4 and Figure 3. 



There is a wide range in prices. Local eggs were purchased by three 

 hotels. One paid the same price for local shipped-in eggs, which equaled 

 the highest market quotation ; another paid one cent over quotations, 

 and the third paid seven cents under quotations for eggs from nearby 

 sources In each instance these eggs cames from a different collector. 

 In the opinion of the stewards these eggs were resold as received from 

 individual farmers; that is, they were not candled nor graded by the 

 collector. 



The other low price of 42 cents a dozen was 6 cents below the quota- 

 tion and was a contract price made with a Boston house. The white eggs 

 which the stewards had described as "perfect" and giving splendid satis- 

 faction were purchased for 46 and 47 cents a dozen, or 4 to 3 cents be- 

 low quotations. 



