EFFICIENCY OF COMMERCIAL EGG CANDLING. 



17 



Table 9. — Accuracy of individual inexperienced condlers at E House, determined 

 by recandling hreaking stock and rejects. 



Candler No. 



Number of 



cases of 



rejects 



candled. 



Number of 



cases of 



good eggs 



recandled. 



Good eggs 

 in rejects. 



Bad eggs in 

 good eggs. 



1 



16 



8 

 29 

 19 

 15 

 28 

 18 

 26 



5 

 40 

 38 

 19 

 37 

 30 

 15 

 30 



20.4 

 16.4 

 24.0 

 22.8 

 20.8 

 22.4 

 22.0 

 16.4 

 5.8 

 22.8 

 21.6 

 12.4 

 22.8 

 10.8 

 10.8 

 16.8 



Per cent. 

 8.7 

 9.3 

 11.1 

 11.8 

 13.9 

 15.1 

 15.4 

 16.6 

 16.7 

 17.3 

 17.7 

 18.0 

 18.9 

 19.4 

 21.3 

 34.0 



Per cent. 

 0.5 



2 



4 



3 



7 



4 . . 



7 



5 



5 



6 



1 2 



7 



.9 



8 



8 



9 



.2 



10. 



.6 



11 



.9 



12 



.7 



13 



.3 



14 



.8 



15 



.7 



16 .... 



1 







Total 



373 



289 







Average 



16.5 



.7 











Even though the rejects from experienced candlers may some- 

 times be recandled at a loss, it is worth while occasionally to disci- 

 pline the candlers to accurate work. For example, on November 4 

 an average of 3 dozen good eggs per case was found by recandling 

 the rejects of an experienced force. After the results were made 

 known to the crew the number of good eggs miscandled was markedly 

 reduced (Table 8). Variations in the accuracy of inexperienced 

 candlers working under the direction of a skilled foreman are given 

 in Tables 9 and 10. 



INEXPERIENCED CREWS UNDER POOR MANAGEMENT. 



The results given in Table 7 and figure 2 show what may be ex- 

 pected when inexperienced workers are allowed to grade eggs with- 

 out intelligent supervision. 



The candling crew of D House in 1912 was governed by an in- 

 complete system of inspection. The rejects were recandled by the 

 foreman to save the good eggs, but the pails of goods eggs going to 

 the breaking room were not identified, so that errors in candling 

 could be traced to the original candlers. The candlers, knowing 

 that their rejects only were being examined, became so cautious about 

 discarding good eggs that they erred in the other direction, and put 

 an undue number of bad eggs into the pails of eggs for the breaking 

 room. As no discipline was enforced the employees continually 

 talked with each other instead of concentrating their attention upon 

 their work. 



A combination of factors led to inaccurate work in J House. No 

 foreman was in direct charge of the work; the candlers were inex- 

 perienced; the eggs were of low quality; and practically no system 



