80 TWENTY LESSONS ON POULTRY KEEPING 



sour milk for about ten days before being jilaced on the 

 market. 



Since a great deal of the profit in keeping chickens 

 comes from the sale of the eggs, it is necessary that the eggs 

 be in first class condition when placed on the market. They 

 should be kept as carefully as milk and butter during the 

 summer months. At all times, they should be clean ; for 

 clean eggs are more attractive, and secure higiier jjrices than 

 dirty ones. It is easy to ensure clean eggs, if good nests with 

 plenty of fresh straw are provided. The straw also prevents 

 the eggs from being cracked, as has lieen mentioned before ; 

 and an egg that is sound will keep nmch longer than one 

 with a crack in it. 



An egg should bo nicely shaped if intended for market. 

 Since small eggs turn down on their sides in the egg fillers, 

 and very large ones stand up so high that the eggs above 

 break them, eggs of an average weight of about two ounces 

 should 1)0 selected for market. Those larger and smaller 

 should be kept for home use. 



In order to be sure of having fresh eggs, the eggs should 

 be collected eveiw day. If hens sit on eggs even over night, 

 the germ begins to develop. After two days of incubation, 

 the eggs are unfit for food. Moreover, liens must be 

 watched and prevented from " stealing '' their nests. Often 

 they hide their eggs in out-of-the-way places, and bv the 

 time the nest is discovered, the eggs have been spoiled by the 



