200 Thirty-fifth Annual Meeting 
to the mosquito netting of the tray underneath. <A short one-half 
inch hfting cleat is fastened to the inside ends of each tray. 
Wedges are used to keep the trays in place. The bottom tray 
rests on three small cleats fastened to the bottom of the case 
length-wise as shown in blue-print, and having small “V-shaped 
grooves cut into them for the passage of drip water to the drain 
hole. 
One three-fourths inch drain hole, provided with a cork, 
should be made in the bottom of the case as shown im blue-print. 
‘T'wo seven-eights by three inch cleats are placed lengthwise un- 
der the bottom of case. The inner box, bottom of ld, hopper, 
trays, perforated zinc, and supports are asphalted. 
Tt is important that the outside dimensions of all tray frames 
be uniform that the trays may be interchangeable. 
The eggs selected for shipping should barely show the eye 
spots without the use of a glass, and should be picked over very 
carefully. In packing, spread a layer of moss as evenly as possi- 
ble over the tray bottom to a depth of one-half inch and upon 
the moss place a layer of mosquito netting. This prevents the 
eggs from mixing with the moss and working through it to the 
tray bottom. ‘The eggs are laid upon the mosquito netting one 
to two layers deep, spread to within one-half inch of the tray 
frame, and covered with another piece of netting. The remain- 
der of the tray is then to be hghtly filled with moss. The upper 
netting should be cut large enough to extend up to the outer edge 
of the tray all around, so that in examining the eggs it can be 
rolled back and returned without disturbing the eggs. 
The cases of eggs are usually stored in one of the fruit rooms 
to which the attendant has access daily. It is customary to wet 
down the eggs with ice water daily and pick them over whenever 
necessary. The water should be of the same temperature as the 
eggs, thirty-four degrees to thirty-five degrees and is poured 
through the hopper. The ice compartments are kept full of ice 
by replenishing daily or as frequently as necessary. There are, 
as a matter of course, occasional days when the attendant cannot 
have access to the fruit room. 
