MARKETING THE EGGS 109 
we will consider the wholesale market as the 
first one that would enter your mind as the 
place to sell eggs. 
At the time these lines are being written, 
November, “nea'r-by hennery whites,” the 
best grade of eggs quoted in the New York 
market are listed at 60 to 63 cents a dozen. 
To the uninitiated this would appear to be as 
good a market as anyone would desire. So 
it would be if you had eggs to ship, but do 
you suppose for a minute that eggs would 
be 5 cents each at wholesale if there were any 
(comparatively speaking) to be had? 
So far as the majority of small poultrymen 
is concerned (and large too) or otherwise the 
price would not stay up, the price might as 
well be $1 a dozen, for raisers simply don’t 
get enough to make a full crate shipment in a 
month. To this extent this exorbitant price 
offered by the wholesalers is fictitious, 
making a good excuse to bolster up the stor- 
age egg price. On the other hand, when 
eges are at the height of production, when 
everybody has the goods, and the wholesalers 
want them and know they can get them, 
they offer for the same quality 20 to 22 cents. 
Then farmers and poultrymen have the eggs 
and want to sell, in fact must sell, so these 
