MARKETING AND GRADING EGGS 



155 



applies to eggs which have lost a part of their 

 contents. 



" Seconds — The term ' seconds ' applies to eggs 

 which have deteriorated to a sufficient extent as to 

 be rejected as firsts. They are, however, of a high 

 enough quality to be used for human consumption. 

 The several classes of eggs which go to make up this 

 grade may be defined as follows : 



"(a) Heated egg: One in which the embryo has 

 proceeded to a point corresponding to about 18 to 

 24 hours' normal incubation. In the infertile egg 

 this condition can be recognized by the increased 

 color of the yolk ; when held before the candle it will 

 appear heavy and slightly darker than the fertile egg. 



" (b) Shrunken egg: This class of seconds can 

 be easily distinguished by the size of the air cell. 

 It may occupy from one-fifth to one-third of the 

 space inside the shell. The holding of the eggs for 

 a sufficient length of time to allow a portion of the 

 contents to evaporate is the main cause of this 

 condition. 



"(c) Small egg : Any egg that will detract from 

 the appearance of normal eggs on account of its small 

 size will come under this class, although it may 

 be a new laid egg. 



"(d) Dirty egg: Fresh eggs which have been 

 soiled with earth, droppings, or egg contents, or 

 badly stained by coming in contact with wet straw, 

 hay, etc., are classed as seconds. 



