PREPARING POULTRY PRODUCTS 



469 



portion of dirty eggs are unavoidable. If the house is properly 

 located with reference to soil and drainage, or the ground 

 surrounding the house is carefully tiled, the number of days 

 when dirty eggs are necessary will be very much lessened. 



Fig. 225 



Candling eggs. (Courtesy of H. C. Pierce.) 



GRADES OF EGGS. 



The different kinds and degrees of deterioration met with 

 have led to the classification of eggs into generally recognized 

 commercial grades known as firsts, seconds, checks, leakers, 

 spots, blood rings, and rots. The grading is done by means 



