MARKETING EGGS FOR HUMAN FOOD 441 
out are termed “ leaks,’ and can be sold for food if consumed 
immediately. 
Second-quality eggs are clean and sound shelled, but under- 
sized; they may be fresh, or may be held so long that they 
become shrunken and stale. Full-sized and clean but stale 
eggs also rank as seconds. j 
First-quality eggs are not 
candled, being guaranteed 
by the shipper, who is re- 
sponsible for their quality 
on reaching the consumer. 
Candling is constantly prac- 
tised for the protection 
of the consumer and the 
wholesale merchant, and is 
made necessary by the lack 
of care and consideration 
on the part of the producer 
(Fig. 200). 
Preservation.—From the 
fact that eggs are produced 
most abundantly during the 
spring when the price is con- 
sequently low, and that pro- 
duction decreases and selling 
price advances during the 
winter season, a simple but 
satisfactory method of pre- 
serving eggs for the home carpe Pe eet ae , 
table or a restricted retail °° “cragriatture. 
tnade seems most desirable. _.., a, 200 commensal ens cindy st 
People have appreciated this  stovepipe with two holes in the side. Each 
fact for many years, and at- grade of eggs is placed in its own case. 
tempts have been made to preserve them. The best way is by 
the use of water-glass, which will preserve a small number of eggs 
for family use at slight cost. It cannot, however, be used for eggs 
at wholesale. Eggs may be preserved for a year, and yet be suffi- 
ciently fresh for cooking. It is often impossible to distinguish eggs 
preserved in water-glass from eggs only six or seven days old; 
in fact, if properly done, the preserved egg is often superior to the 
apparently fresh one; as, for instance, when the latter has been 
