STUDYING EGGS 



247 



slight changes in the contents. There is a grading of 

 defective eggs into " checks," " dirties," and " rots and 

 spots." " Checks " may be perfectly good, except for a 

 crack in the shell. Bakers might be glad to get them 

 for immediate use at a reduced price. " Dirties " may 

 also be good if the soiling comes from a grass or hay stain, 

 or even from excrement, if it has not lain long on the 

 egg. " Rots and spots " should never be used for food, 

 although the inspectors have been obliged to destroy 

 many thousands of dozens of such eggs zvhicJi had been 

 sold to manufacturers of table delicacies ! 



Beyond the study of eggs in relation to grading, there 

 is a study of them which is of immediate and great use 

 to the beginner. If this study can be made before he 

 begins his work with poultry at all, he will have skipped 



^>u»^^ 



Left, Two-Ounce Hens' Eggs ; Right, One and One-half-Ounce Pullets' Eggs. 

 Unsalable in General Market 



several steps in the upward path. Most patent and try- 

 ing in a large basket of eggs, just as they come from the 

 ordinary farm hennery, are the wide abnormalities in 

 shape and size. These, while they may differ widely 

 from the best or " standard " shape, are always compara- 

 tively few in number, and on a careful small plant are 



