PREPARING POULTRY PRODUCTS 491 



laid in nests recentl\' sprayed with an odorous disinfectant, 

 tliey will absorl) enough of the flavor to taint them very 

 noticeably. While this cannot be detected by the candler, 

 except in extreme cases, it is a real source of loss in that a 

 tainted egg disappoints the consumer and tends to limit 

 consumption. Limited consumption means a lower price. 



Stains. — Besides causing increased infection, foul and dirty 

 nests are responsible for numerous soiled eggs. Such an egg 

 can only rank as second-class commercially, even if it is 

 carefully washed. 



"A year 'round observation of New York egg receipts 

 showed that over 12 per cent were dirty shelled, and sold 

 for a lower price on this account."' Damp, muddy yards 

 are also responsible for a large number of dirty eggs. When 

 the houses are so crowded that it is necessary to allow the 

 birds to run at large, even during rainy weather, a certain 

 portion of dirty eggs are unavoidable. If the house is properly 

 located with reference to soil and drainage, or the ground 

 surrounding the house is carefully tiled, the number of days 

 when dirty eggs are necessary will be very much lessened. 



GRADES OF EGGS. 



The different kinds and degrees of deterioration met with 

 have led to the classification of eggs into generally recognized 

 commercial grades knowm as firsts, seconds, checks, leakers, 

 spots, blood rings, and rots. The grading is done by means 

 of a "candle." Candle is the name given to an egg tester 

 when it is used in connection with market eggs. It operates 

 on precisely the same principle as the lamp tester usually 

 sent by incubator manufacturers, and usually consists of a 

 tin can with a hole in the side and an electric-light bulb 

 inside, as shown in Figure 2.35. The use of such a candle 

 necessitates a dark room. 



Firsts. — A first is the nearest approach to a fresh egg that is 

 known to the egg trade. Besides being new laid, it must be 

 clean and unwashed, average very close to 4.5 pounds to 



> Pennington, Open Letter to Buyers and Shippers of Eggs, August 6, 

 1913. 



