MABKETING EGGS 495 



(3) Candle the eggs at the candle assigned, and make a 

 careful sketch of each egg, showing the interior appearance, 

 including at least the yolk and the air space. 



The quahty should be designated by one of the following 

 terms : 



1. Fresh. No heat shown. 15. Cold storage No. 2. 



2. Light float. 16. Water-glass. 



3. Heavy float. 17. Limed. 



4. Blood ring. 18. Boiled egg. 



5. Infertile incubated. 19. Blind check. 



6. Visible chick. 20. Check. 



7. White rot. 21. Dent. 



8. Mixed rot. 22. Leaker. 



9. Black rot. 23. Blood-clots. 



10. Evaporated or shrunken. 24. Meat spots. 



11. Ruptured air-cell. 25. Rape worms. 



12. Mold spot. 26. Bloody egg. 



13. Grass egg. 27. Plain dirty. 



14. Cold storage No. 1. 28. Stained. 



29. Smeared. 



At the time of candling observe if the surface of the egg is 

 glossy or dull in appearance, and note this condition in part of 

 the space reserved for the designation of "quahty" on the can- 

 dling blank (page 497). 



(4) Now place each egg into a dish of water, and note the 

 relative specific gravity of the egg as it lies in the bottom of 

 the dish. Denote this by " heavy, " " medium, ' ' and ' ' light, ' ' and 

 place these terms also in part of the space reserved for the 

 "quahty" designations (page 497). 



(5) Clean and wipe each egg, and leave them in a row ar- 

 ranged in the order of their numbers, so the.y may be readily 

 checked with the corresponding candhng blank, which should 

 be left with them. 



