BULLETIN 702, U. S. DEPi^TMENT OF AGRICULTURE. 

 Table 1. — Effect of quality of eggs upon, accuracy of candUntj. 



Grade. 



Number 

 of cases 

 candled. 



Bad eggs per case. 



Total 

 number. 



Detected 

 by can- 

 dling. 



Missed by candling. 



Distin- 

 guishable 

 by can- 

 dling. 



Not 

 distin- 

 guishable 

 by can- 

 dling. 



FRESH-MARKETED EGGS 



1914 firsts. 



April 



May 



June 



1915 firsts. 



June 



July 



1914 dirty eggs. 



April 



May 



Jxine 



July 



1914 seconds. 

 July 



1915 seconds. 



June 



July 



COLD-STORAGE EGGS. 



1914 firsts. 



April 



May 



June 



1915 firsts. 



June 



July 



1914 dirty eggs. 



April 



Miiy 



June 



July 



1914 seconds. 

 June 



1915 seconds. 



June 



July 



19.56 

 19. .52 

 19.23 



8.45 

 10.45 



19.64 

 19.52 

 18.88 

 18.30 



14.57 



8.42 

 10.46 



13. 95 

 14.91 

 9.75 



14.89 

 11.67 



19. 88 

 25. 86 

 10.07 

 10.22 



10.17 

 13.80 



0.85 

 2.86 

 4.68 



7.10 

 17.51 



5.95 

 12.04 

 19.58 

 25.73 



7.21 



20.90 

 26.72 



9.57 

 14. 15 

 4.41 



23.89 

 33.56 



16.60 

 28.38 

 23.73 



28.86 



36.20 



14.75 

 32.18 



0.20 

 2.39 

 4.32 



3.43 

 13.11 



2.65 

 9.02 

 17.62 

 23.11 



10.81 

 17.15 



6.59 

 10.53 

 3.59 



13.43 

 19.89 



13.28 

 22.55 

 20.78 

 27.30 



10.61 

 15.65 



0.20 

 .21 

 .26 



2.01 

 3.06 



.91 



.92 



1.01 



2.24 



1.16 



4.99 

 4.69 



1.30 



2.28 

 .21 



7.12 

 10.11 



1.41 



2.98 



.99 



1.56 



10.77 



3.93 

 9.60 



0.45 

 .26 

 .10 



1.66 

 1.34 



2.39 



2.10 



.95 



.38 



.14 



5.10 



4.88 



1.68 



1.34 



.61 



3.34 

 3.56 



1.91 



2.85 



1.96 



.00 



6.34 

 .21 



Comparative observations on similar grades of eggs before and 

 after storage showed that the cold-storage or refrigerator eggs were 

 not candled as accurately as the corresponding fresh-gathered eggs 

 (Tables 1 and 11 and fig. 1). As summarized in Table 2, 19.67 per 

 cent of the bad eggs present in the refrigerator eggs were miscandled, 

 as compared with 12.34 per cent in the fresh-gathered eggs. The 

 changes which had taken place in the eggs during holding, in cold 

 storage no doubt account for these findings. As an egg ages in cold 

 storage, the opalescent tinge characteristic of the white changes to a 



