250 Thirty-fourth Annual Meeting. 
perhaps hurt more in handling than in any other way. The St. 
Clair eggs not being handled so much, because the water was 
clearer, gave better results. 
Mr. Fullerton: How can you handle the eggs without put- 
foto} 
ting something on to take the stickiness off ? 
Mr. Clark: I think Mr. Downing will agree with me that 
millions of eggs have been hatched without the aid of anything 
further than water. 
Mr. Downing: We bought eggs this year and paid for them 
by the quart; and they were taken by a man whom I have never 
seen, but he is one of the foremen for the firm that we bought 
our eggs from, and he did not use starch or anything, and on an 
average from beginning to end his eggs were the best that we 
had. 
Mr. Fullerton: I am here to learn, but [ am telling you the 
results that we have had. 
Mr. Downing: ‘There has been only one year before in my 
five years’ work, while I have been in charge, that I have used 
anything. 
Mr. Clark: I would like to ask Mr. Downing why he used 
starch this year, and if it was used on all the eggs? 
Mr. Downing: The men that I sent out myself, I gave in- 
struction to use starch on all of them. 
Q. Why? 
A. Because I was of the opinion that it was a good thing if 
properly used, and I impressed it on them to use it as nearly as 
possible according to orders, as the circumstances would allow. 
Mr. Clark: Did you have any better results than you did the 
years you did not use starch ? 
A. I got one per cent better this year, but I am not certain 
whether it is due to the starch or the water. 
Mr. Lydell: I would like to say a word in regard to the 
starch matter. I have had a lot of experience in securing wall- 
