466 POXJLTRT CULTUEE 



and strong twine that stretches very little. Eggs for setting 

 can be more cheaply shipped by parcel post, but market eggs 

 in 30-dozen cases should be shipped by express. 



12. Each package must be marked with the name of the 

 sender and also the word EGGS. 



13. A purchaser must be found in the city for market eggs. 

 This can be done through personal acquaintance or through 

 advertising, or one may sell through the commission men. 



14. If selling to private parties the price, based on market 

 quotation, must be determined, and an agreement entered 

 into. 



15. A method of remittance for shipments must be 

 established. 



16. Weights of packages must be ascertained and the post- 

 age determined. 



17. The producer in making an agreement with a customer 

 should undertake to stand good for eggs lost by breakage 

 in shipping. 



Certain feeds affect the color of the yolk. Insufficient 

 supply of green feed is likely to result in the formation of very 

 pale yolks. Cottonseed meal causes the yolks to be very 

 dark, in fact yellowish brown due to two pigments found in the 

 meal — a yellow crystalline substance and a brown resinous 

 material. Some hens store up in the yolks more of these pig- 

 ments than others. Alfalfa causes a rich yellow-colored yolk, 

 sugar beets a very pale, and corn and kale a rich yellow color. 



Some markets prefer white eggs to brown eggs. For in- 

 stance, the first week in November, 1914, the writer saw good, 

 even-sized, white fresh-laid eggs, weight at least 2 ounces 

 to the egg, sell at sixty cents a dozen on the New York City 

 market, while the same grade, except brown instead of white, 

 brought four cents a dozen less. 



Some time was spent in a candling room, where storage eggs 

 are candled. In this establishment six commercial candlers 

 handle 10,000 eggs a day. The cold-storage eggs are divided 

 into four classes, as follows: number one, cold storage; num- 

 ber two, cold storage and checks or dents, and the fourth 

 class are those that are spoiled and are thrown into a garbage 

 can. At this time number one cold-storage eggs were selling 



