APPENDIX 345 



EXPLANATION OF SCALE OF POINTS 

 Each entry should consist of one dozen eggs. 



Size or Weight. — One dozen eggs should weigh from 24 to 26 

 ounces. Deduct one point for each ounce under 24 ounces and one 

 half point for each ounce over 26 ounces, except Langshan, Brahma 

 and Minorca eggs, in which case an entry should weigh from 26 to 28 

 ounces, and the same deductions as mentioned above made for under 

 or over weight. Exceptionally large eggs are undesirable for shipment 

 especially if they project too high in the filler and thus are liable to be 

 broken. All eggs within the dozen should be uniform in size and weight. 



Cleanliness. — Each egg should be clean, free from dirt or blood 

 stains. Under no circumstances should eggs be washed, as this removes 

 the natural bloom from the egg and will cause it to spoil more quickly 

 than when it is unwashed. Deduct one point for each soiled egg and 

 each egg that shows signs of being washed. 



Shape: — There should be a uniformity in the shape of each of the 

 eggs in the entry. An idea as to the correct shape of the egg will be 

 found in Figure 67, page 69. Eggs from different breeds vary somewhat 

 in shape, some being slightly longer and others more round. These 

 points should be considered in forming an ideal as to the correct shape 

 for the entry being judged. Deduct one third of a point for each egg 

 which varies from the average shape of the eggs in the entry. 



Shell Color: — Uniformity of color and the presence of the natural 

 bloom or luster of each egg is very important. White eggs should be 

 pure white and brown eggs should be the same shade of brown through- 

 out; other jjoints being equal, preference should be given to dark brown 

 eggs over light brown. White eggs of a tinted or creamy color is a 

 defect. Deduct one third of a point for each egg that is off color. 



Shell Texture: — The shell should be uniformly smooth and free 

 from corrugations or wrinkles, pebbling or rough places, spots and 

 cracks. Eggs with thin shells are undesirable. Cut one third of a 

 point for each thin-shelled egg or egg possessing any of the above 

 defects in shell texture. 



Fullness: — The fuUness of an egg is determined by the size of the 

 air cell, which is one of the indications of a fresh egg. When held 

 before a candle, see Figure 84, page 86, with the large end of the egg 

 up, the air cell in a fresh egg should be about the size of a ten-cent 

 piece or about one eighth of an inch in depth. Deduct three points 

 for each egg having air cell larger than that of a fresh egg. 



Quality and Firmness of Yolk: — In determining the condition 

 of the yolk and white it is necessary to candle each egg, see Figure 85, 

 page 87, For a description of the various grades of eggs as concern- 

 ing quality see page 284. When held before the candle the egg should 

 appear opaque, the yolk free from dark color and scarcely visible. 

 Cut three points for each egg containing a dark colored yolk. Eggs 

 showing germ development, decay, rot, mold or blood rings disquaU- 

 fies the entire entry. 



Quality and Firmness of White: — When candled the white should 

 appear thick. Deduct three points for each e^g wherein the whits 

 appears watery. Any egg showing any indication of decomposition 

 ox incubation as mentioned above disqualifies the entire entry. 



