492 



POULTRY PRODUCTION 



the tliirty-dozcn case (I5 ]ioiin(ls per dozen), show ;i ^•ery 

 small air cell, and a smooth, strong shell free from cracks. 

 Only firsts are usually considered as fit for storajre. 



Fiii. 235 



C'aiidliiiL! 



(CoUltrSJ- u[ Jl. ( '. Plrlc,;.) 



Seconds. — Second-class eggs are those which are not up to 

 standard in ])hysical qualities or show a more or less marked 

 deterioration in food qualities. The poor physical qualities 

 that cause rejection for the first grade, without regard to 

 its food qualities, are lack of size, heing dirty or stained, 

 washed, or ha\'ing a markedly rough or miss]ia])en shell. 



The kinds of deterioration in food quality and which render 



