MARKET METHODS 211 



the date the eggs are put down. When filled the 

 receptacle should be kept out of the sun's rays and 

 covered with loose boards. Water should be added 

 from time to time to supply the loss by evaporation 

 and to keep the eggs always beneath the surface. 

 The preservative never should be stirred. When 

 desired for use, the June eggs should be taken first, 

 May eggs next, and April eggs last, because their 

 keeping qualities are different. If eggs are to be 

 sold they should be washed. 



One man who has practiced preserving on an 

 extensive scale found that the eggs cost 15 cents 

 a dozen to produce as an average. His market 

 price was 18 cents during spring. The margin of 

 3 cents profit did not appeal to him, so when eggs 

 came down to 18 cents in March he began preserv- 

 ing. He used only the eggs produced by his own 

 flock. By Thanksgiving time when eggs are sell- 

 ing at 50 and 60 cents a dozen in Boston, he sold 

 these eggs as " storage extras " at an average of 

 32 cents a dozen, some as high as 40 cents. As 

 the eggs were all produced by his own hens, he 

 could guarantee the quality. This is very im- 

 portant. 



The cost of storing was about $2 for 200 dozen. 

 Had these eggs been sold in March at 18 cents 

 they would have brought only $36. By preserving 

 they brought $64, or an apparent net gain of $28. 

 There is, however, another way to look at this 

 which is even more startling. As the average cost 

 to make the eggs was 15 cents, at 18 cents there 

 would have been only 3 cents a dozen profit, or 

 only $6 on the 200 dozen. By holding until prices 

 were high he actually made 17 cents a dozen instead 

 of 3 cents, or a total profit of $34. 



