6 BULLETIISr 702, U. S. DEPARTMENT OF AGRICULTURE. 



Table 2. — Efficiency of candl'uig in detecting had eggs — Continued. 





Num- 

 ber. 



Types detected 

 by candling. 



Types missed by candling. 



Kind. 



Distin- 

 guishable by 

 candling. 



Not distin- 

 guishable by 

 candling. 





Num- 

 ber. 



Per 

 cent. 



Num- 

 ber. 



Per 

 cent, 



Num- 

 ber. 



Per 

 cent. 



Bad eggsfroml70.2cases (61,257 eggs) refriger- 

 ator or cold storage eggs: 

 Black rots 



431 

 130 

 810 

 355 

 525 

 704 



3 

 443 



3 

 294 



131 



431 

 130 

 767 

 328 

 213 

 453 



2 

 324 



3 



100 



100 

 94.69 

 92.39 

 40.57 

 64.34 

 66.67 

 73.14 



100 











43 



27 



312 



251 



1 



119 















5.31 



7.61 



59.43 



35.66 



33.33 



26.86 











Heavily stuck yolks 







Moldy eggs 







Whiterots 







Slightly stuck yolks 







Mixed rots 







Bloody whites 







Crusted yolks 







Frozen yolks 







G reen whites 



294 

 131 



100 



Eggs with bad odor and normal appear- 

 ance 











100 















Total 



3,829 



2,651 



"69." 23" 



753 



'"i9.'67' 



425 





Per cent 



11.10 











EFFICIENCY OF CANDLING BAD EGGS IN RECEIPTS. 



An analysis was made of the varieties of bad eggs found in the 

 several lots of fresh-gathered and refrigerator eggs given in Table 1. 

 The different lands of bad eggs detected by candling, the kinds which 

 w^ere miscandled, and those which could be found only when the 

 shell was broken Avere noted. These observations, covering approxi- 

 mately 357.2 cases candled hy experienced candlers in accordance 

 with trade routine, are summarized in Table 2, and given in detail 

 in Table 11. A second series of observations was made on summer 

 breaking stock which included seconds, cracked and dirty eggs, and 

 current receipts. The eggs were candled by the regular candlers, 

 some of whom were experienced and some of whom were not. The 

 types of bad eggs miscandled and the types of bad eggs which could 

 not be found by candling were noted as the eggs were opened in the 

 breaking room (Table 3). At the time that these results were 

 obtained the number of bad eggs, as determined by candling, ranged 

 approximately from 18 to 42 per case. Thirteen types of bad eggs 

 were found, of which all but two could be distinguished by candling, 

 though sometimes they were not. 



BAD EGGS DISTINGUISHABLE BY CANDLING. 



BLACK BOTS, MOLDY EGGS, AND HEAVILY STUCK YOLKS. 



Black rots, eggs having mold spots, and eggs Avith yolks heavily 

 stuck to the shell are, with few exceptions, readily seen before the 

 candle. Errors in grading these eggs are usually an evidence of care- 



