CHAPTER XXV 

 MARKETING EGGS 



It has been estimated by Lamon and others, after careful 

 investigations, that the loss on the farm due to improper care 

 of the eggs amounts to $45,000,000 in the United States alone. 

 The greater part of this loss takes place in the hot summertime, 

 when fertile eggs not promptly placed and kept in a cool place 

 soon form embryos and are then unfit for food. It is esti- 

 mated that about 70 per cent, of the loss, has occurred before 

 they arrive in town. This loss has been divided as follows: 



Dirties 2 per cent. 



Breaks 2 



Chick development 5 



Shrunken or held 5 



Rotten 2.5 



Moldy, bad flavor, etc 0.5 



Total 17 per cent. 



To summarize, deterioration of eggs may be brought about 

 by shrinkage, liquefaction, germination of fertile eggs caused 

 by heat, breakage, dampness, and filthy surroundings favor- 

 ing bacteria and mold contamination, as well as absorption 

 of odors. 



Eggs are a perishable food-product, hence, like meat, are on 

 a retrogressive change as soon as laid until they are consumed. 

 The product on the market is so bad that if it were not a fact 

 that eggs are a staple in the general routine of household econ- 

 omy the consumption of eggs would be greatly curtailed; 

 and, in the face of the fact that eggs are a staple article, it 

 cannot be denied that there is a curtailment of egg consump- 

 tion at certain seasons of the year. 



The greater part of the bad condition of eggs on the market 

 is due to gross neglect, carelessness, and in some few cases to 

 dishonesty and a general lack of appreciation of the perishable 



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