284 



PRACTICAL POULTRY PRODUCTION 



3-16 of an inch in depth. 

 The white of the egg should 

 be firm and clear and the 

 yolk hardly visible and free 

 from blood clots or blood 

 rings or any form of de- 

 composition. 



Extras. This class of eggs 

 consists of those of good 

 size weighing at least 24 

 ounces to the dozen or 45 

 pounds net to the thirty- 

 dozen case. They should 

 be clean, sound in shell with 



Figure 278. — When taking eggs to 

 market, protect them from the sun's 

 rays. 



Figure 277, — Egg crate with hinged top 

 holding 30 dozen eggs. The egtrs here 

 shown are not packed in regular paste- 

 board fillers but in individual one-dozen- 

 size cartons. 



an air cell not more than % 

 of an inch in depth and the 

 white firm and yolk only 

 slightly visible. 



Number Ones. This class of 

 eggs should weigh at least 23 

 ounces to the dozen or 43 

 pounds net to the thirty-dozen 

 case. They should be clean, 

 sound in shell, air cell not 

 more than one half an inch in 

 depth, white of the egg rea- 

 sonably firm and yolk visible 

 but mobile. The yolks should 

 likewise not be stuck to the 

 shell or seriously out of place. 

 The air cell need not neces- 

 sarily be stationary. 



Number Twos. These should 

 be clean, sound in shell, but 

 sometimes consist of weak 



