Chapter VI 



Eggs and By-products 



ABOUT 35 per cent of all eggs are consumed by the pro- 

 ducer. As it is good business to sell the best that cus- 

 tomers may be pleased and a reputation for quality established, 

 it is important to cull for home use. 



Culling for Home Use 



Small eggs should be kept for home consumption. They 

 are as good in quality as the larger eggs, but they reduce the 

 weight of a dozen below standard requirements and are not in 

 favor with purchasers. 



Dirty eggs should be kept at home. If freshly gathered 

 their quality is not impaired and, as there can be prompt con- 

 sumption in the home, they can be washed without harm, 

 whereas washed eggs should never be marketed on account 

 of their poor keeping quality. 



Large and elongated eggs should be culled for home use as 

 they are liable to breakage in an ordinary container. 



Cracked eggs have such poor keeping quality and are so 

 likely to become leakers and damage many others that they 

 should be kept for home consumption. 



Frozen eggs can be used in the household but are not safe 

 to ship. 



All eggs of doubtful quality should be kept at home. Such 

 are eggs upon which hens have been allowed to sit for a short 

 period, infertile eggs from the incubator, stale eggs from newly 

 found nests, and bloody eggs or eggs containing blood spots 

 or any foreign matter. 



Eggs with blood spots, blood rings, mold and rot can be 

 culled out with an ordinary egg tester. Incubator eggs should 

 never be sent to market because their freshness is destroyed 

 by a few hours of heat, and they are liable to spoil before they 

 reach the consumer. 



[70] 



