MARKETING EGGS 489 



(Form C) 



No. . . . 

 Fabmvillb Poultey Circle, Fakmyille, Va. 



Member's receipt 



Date . . , 191 . , 



Received of ... . • • ■ , Circle No. , the following 



Collector 



To Member: Keep this receipt and compare with monthly statement 

 sent you by Circle office. 



The Candling and Grading of Eggs. — The following grad- 

 ing instructions are in use by the buyers of eggs for the Boston 

 market : 



Fresh Extras. — ^An egg to be accepted as an "extra" must be 

 newly laid, clean, large size (minimum weight to be 4,5 pounds 

 net per 30-dozen case), showing only a very small air-cell, and 

 must have a strong, smooth shell, of even color and free from 

 cracks. An Extra must be absolutely free from the effects of 

 heat. 



Fresh Firsts. — 'A "first" is an egg that is not quite nice 

 enough for an Extra, but too good to be classified as a Second. 

 It must be fresh laid and of medium size, and may show a small 

 air space or may be slightly dirty. This grade must not con- 

 tain very small, very dirty, or stale eggs. Minimum weight 

 should be 42 pounds net per 30-dozen case. 



Checks. — ^This term applies to eggs which are cracked and 

 not leaking. 



Seconds. — -This term applies to eggs that are not good enough 

 for Firsts, but of high enough quality to be used for human 

 consumption. There are several kind of Seconds which are 

 defined as follows: 



(a) Heated egg. One in which the embryo has proceeded to 

 a point corresponding to about eighteen to twenty-four hours 

 of normal incubation. In the infertile egg this condition can 



