88 PROFITS IN POULTRY. 
ter into chaff not over half an inch in length. Upon 
this the first layer of eggs is placed on their sides, near 
together, but not touching. Some of the cut chuff is 
then scattered over the eggs, so that it falls between 
them and fills the spaces. ‘Then one inch in depth of 
paff is laid upon them, and another layer of eggs placed 
«pon it. The number of eggs in each layer is marked 
upon a tally. An ordinary-sized flour-barrel will hold 
70 dozen. It is not well to crowd more than this into a 
barrel. The chaff and eggs are placed in alternate lay- 
ers in this way until the barrel is one-third full, when a 
piece of board is laid upon the chaff and pressed down 
carefully to make the mass solid. This is done again 
when the barrel is two-thirds full, and it is then shaken 
gently to settle the contents. When the last layer is 
packed, it is covered with three inches of chaff, which 
should project an inch or more above the chine of the 
barrel. When the head is pressed down steadily and 
slowly into its place with some shaking of the barrel, 
the eggs will be held so firmly that no shaking they may 
receive in the course of their journey will loosen them, 
and asevere jar will not break any of them. When they 
arrive at their destination they will be in good order, and 
bring the highest price, having cost no more to pack, 
except a little extra trouble, than the poorest barrel that 
may come to market. Musty or damp straw, or poor 
grain, will give a scent and flavor to the eggs which will 
injure them, notwithstanding it is generally supposed 
that an egg-shell is impervious to such influence. Out 
wheat or oat straw is the best packing, wheat or oat chaff 
is the next; good sound oats are a good but expensive 
packing; hay is very poor material, and buckwheat bran 
the worst, as it so readily heats. When the barrel is 
packed, the number of eggs init should be plainly marked 
upon the head. 
