418 COMMERCIAL POULTRY RAISING 



Fresh Gathered Seconds shall be reasonably clean and of 

 fair average size, and shall contain reasonably fresh, reason- 

 ably full eggs: 



Quality A 65 per cent 



Quality B 5° P^r cent 



Quality C 40 per cent 



Quality D 30 per cent 



The balance, other than loss, may be defective in strength 

 and fullness, but must be merchantable stock. The maxi- 

 mum total average loss per case permitted in "seconds" 

 shall vary with the proportion of reasonably full eggs re- 

 quired, as follows: 



Quality A 2 dozen maximum loss 



Quality B 3 dozen maximum loss 



Quality C 4 dozen maximum loss 



Quality D 5 dozen maximum loss 



"Loss" as used in these rules, shall comprise all rotten, 

 spotted, broken (leaking), broken yolked, hatched (blood 

 veined) and sour eggs. Very small eggs, very dirty, cracked 

 (not leaking), badly heated, badly shrunken and salt eggs 

 shall be counted as half loss in all grades excepting "dirties" 

 and "checks." 



The foregoing rules cover but three grades of eggs. There are 

 about twenty grades all told, with exceptions and modifications 

 to each. Some of their names follow: Fresh gathered thirds, 

 held firsts, held seconds, refrigerator extras, refrigerator firsts, 

 refrigerator seconds, refrigerator thirds," limed extras, limed firsts, 

 limed seconds. No. i dirties, No. 2 dirties, checks and so on. 



To describe all of these different grades would take up too 

 much space. The point that I wish to bring out is this, not- 

 withstanding certain eggs are good enough to be rated as "fresh 

 gathered firsts," they are still a long way from being perfect. 

 And this way constitutes waste. As will be noted from the fore- 

 going rules, the shrinkage in "fresh gathered firsts" runs from 

 twenty-five to sixty per cent, with an actual loss of from one and 

 a half to four dozen to the case. 



A certain amount of shrinkage is to be expected in storage eggs, 

 even when they are stored under the most favorable refrigera- 



