130 HOW I MADE $10,000 IN ONE YEAR 



grades : Eggs weighing not less than 22 ozs. per dozen, 

 averaging not less than 24 ozs. per dozen, and weighing, 

 case included, not less than 55 pounds to the 30 dozen 

 case ; these are called "Fresh Extras." The second grade 

 is known as "Pullets" — not because of their being laid 

 by pullets but because of their size. They must weigh 

 not less than 18 ozs. per dozen, running to less than 22 

 ozs. and averaging 48 pounds to the 30 dozen case, case 

 included. Those running smaller than the "Pullet" size 

 are called "Peewees"; this grade is made up of the first 

 eggs laid by the pullets which are usually undersized. 



Each egg must conform to the weight requirement. 

 This is obtained by the use of a special scale made for 

 the purpose ; the weights provided with the scale will 

 balance one-twelfth of 22 and 18 ozs. respectively. A 

 little practice enables one to weigh the eggs very rapidly 

 and after a time many can be passed into the proper grade 

 without weighing. 



We pack no eggs with weak or broken shells ; and eggs 

 that are very much soiled are washed. These are put 

 into a special case during the storage season (March to 

 May) as a washed egg will not stand up in cold storage. 



A special grade is made for other than white-shelled 

 eggs but as we have no other this does not interest us. 



The eggs are allowed to stand in the buckets over night 

 so that the animal heat may escape before they are 

 packed. We have demonstrated the fact that eggs packed 

 immediately will sweat in the card board fillers of the 

 case and the quality is thereby impaired, especially for 

 storage. Contrary to general belief an egg taken from the 

 nest while yet warm and cooked immediately is not as 



