MARKETING THE PRODUCT 



285 



watery eggs, eggs with 

 heavy yolks and all other 

 eggs sound in shell but 

 fit for food. The several 

 classes of eggs which go 

 to make up this grade 

 are defined as follows: — 

 (1) Heated egg. This 

 term is applied to an egg 

 in which the embryo has 

 developed to the point 

 that corresponds to about 

 18 to 24 hours of incu- 

 bation. In the infertile 

 egg this condition may 

 be recognized by the in- 



Figure 279. — Candling eggs for quality. Notice 

 the candler has separate boxes for the good 

 eggs aa well as the checks, cracked eggs, 

 dirty eggs, and rots. When selhng eggs insist 

 that they be bought on a quality basis. 



creased color of the yolk 

 and when held before the 

 candle it will appear 

 heavier and slightly 

 darker than in the fertile 



Figure 280. — A shipment of eggs on the rail- 

 road station platform exposed to the sun. 

 Infertile eggs will withstand such conditions 

 much better than fertile eggs. 



egg. 



(2) Shrunken egg. This 

 class of Seconds may be 

 easily distinguished by 

 the increased size of the 

 air cell. As previously 

 stated in the chapter on 

 incubation, the size of the 

 air cell increases in pro- 

 portion to the evapora- 

 tion of the water in the 

 egg. 



(3) Small eggs. 



