246 THE BEGINNER IN POULTRY 



during the entire year. Tliis insures that color in itself 

 does not count much, except in the more critical markets. 

 It is the pell-mell, " common mixed " look given by the 

 contrast between eggs of a dozen shades all in one con- 

 tainer, which makes the real " color line." 



On the Cornell grading table we would find one row 

 of eggs of snowy whiteness and of perfect shape and 

 size. The second might contain eggs equally white, but 

 of varied shapes ; the third eggs strictly white, but not 

 of good size. Here are three' grades in white eggs. 



Under brown eggs we would find browns of large size, 

 perfect shape, and most attractive color ; those of smaller 

 size, but perfect color and shape ; also those of ab- 

 normal shape. In addition to this, the variation in 

 shade among brown eggs allows for many grades 

 for color ; more or less, according to the critical spirit 

 of the market or the grader. " Candling " is a matter 

 of exceeding importance to the middleman, especially 

 during the warm season, inasmuch as it announces 

 the internal condition of the egg to the handler. It is per- 

 formed by holding the egg between a strong electric 

 light and the eye, and rotating it. Expert candlers work 

 with extreme rapidity and come to have an almost un- 

 canny power of determining qualities. The producer 

 can candle eggs by the use of an egg tester, or it can be 

 done in any dark closet where bright sunshine passes 

 through a knot hole. The only requirement is that strong 

 light shall pass through the egg, while no other light 

 touches it. Clever workers become so skillful that they 

 can test eggs by dropping them into the V between 

 thumb and forefinger and placing the other hand 

 above the egg. This, however, would scarcely detect 



