26 New Hampshire Experiment Station [Bulletin 241 



11. Eggs are desired of the best quality for frying, poaching and boil- 

 ing; those of a lower grade are used for cooking and baking. 



12. Yolks of uniform color are required in eggs used for frying. 



13. Complaints were made that eggs from local sources were neither 

 candled nor graded. 



14. A brand of eggs coming from sources outside the state is giving 

 entire satisfaction. These eggs are graded according to definite 

 standards. 



15. Prices paid for eggs by the hotels were above and below Boston 

 wholesale quotations. 



16. Local egg prices ranged from the lowest to the highest prices paid. 



17. Many local producers are not endeavoring to furnish the large 

 hotels with eggs because they are able to sell them elsewhere on a 

 retail basis. 



18. In general, dressed poultry which has been milkfed, freshly killed, 

 dry-picked and uniformly graded as to size and quality, and neatly 

 packed is required by the hotels. 



19. Poultry meat was preferred from the heavy breeds because, with 

 relatively more muscle fiber and less connective tissue, they have a 

 more tender fiesh. 



20. Broilers are desired from the white feathered heavy breeds because 

 the white pin feathers and hair follicles do not detract from their 

 appearance when served. 



21. The local dressed poultry does not equal in quality and appearance 

 the boxed and fresh dressed poultry which is shipped in from out- 

 side sources. 



22. A large percentage of fowl is purchased locally because it is used for 

 fricasse purposes and does not require as rigid grading as broilers 

 or roasters to satisfy the demand. 



23. Prices paid for dressed poultry vary a great deal showing products 

 of unequal quality are used. 



24. Due to the variance of opinions shown by the stewards, any prospec- 

 tive producer should learn the demand preferences of each hotel. 



