10 BULLETIN 775, U. S. DEPARTMENT OF AGRICULTURE. 
TaBLE 6.—Relative keeping quality of freshly laid April and July hennery eggs. 
April hennery eggs. July hennery eggs. 
Monthsin | Number | Monthsin| Number 
storage. observed. Bad eggs. | storage. observed. Bad eggs. 
biz 351 2 6.5 275 
11 274 2 8.5 267 2 
SLELSe. EE) CTE Oa Pye. OY 10.8 241 0 
After holding from four to eight months stale and heated cracked 
eggs stored in July showed a total of 168.5 to 266 bad eggs per case 
(Table 5 and fig. 2). The higher loss in these eggs, in comparison 
with the clean, cracked fresh eggs stored in the spring, may no doubt 
be explained by the development of larger numbers of molds and 
bacteria during the warm weather before storing. 
In short, these studies show that, for successful preservation, eggs 
to be stored for several months should have clean, sound shells, and 
be fresh in quality. 
COMMERCIAL GRADING FOR STORAGE. 
Most of the grading of eggs for storage is done in the producing 
sections, although some ungraded current receipts reach the markets 
in the consuming centers, particularly from shippers located in the 
undeveloped poultry and egg sections of the country. It is generally 
recognized by the industry that only the best eggs should be used for 
storing, and that more care should be taken in the packing of eggs for 
storing than for direct marketing. New cases and new medium 
fillers (3 pounds 3 ounces per case) ordinarily are used. A very 
small proportion of the eggs are candled before storing, except in the 
summer when the production is light and the percentage stored small. 
The usual procedure is to sort the current receipts into various grades 
by clicking and inspecting the shells. From the case of current re- 
ceipts the sorters take in each hand three eggs, which, by an inward 
movement of the index finger, they click together (Plate ITI). 
A clear ring indicates whole shells; a deadened sound signifies the 
presence of cracked eggs. The latter are sorted into cases by them- 
selves, as are also the small and dirty eggs. These eggs are marketed 
for immediate consumption, or are broken and frozen in cans to be 
used by bakers as needed. Sometimes a grade called ‘‘trade eggs,” 
sold principally in southern markets, is made from the clean, small 
eges. The large eggs with clean, whole shells are used in the storage- 
packed eggs. Usually two grades, firsts and extra firsts, are prepared. 
The former must weigh at least 42 pounds to the case, and the lat- 
ter 44 pounds. The making of four grades from current receipts is 
shown in Plate IV. , 
The sorting is done by either men or women, who are frequently 
inexperienced. Usually the work is directed by a foreman more or 
less skilled in egg handling and grading. 
