Marketing of Eggs. 



153 



dispatch. Egg's gathered soon after being laid and kept in a 

 cool place will be fresher at the end of six days than others 

 at three days which are allowed to remain a day in the nest 

 and are afterwards stored in a warm or variable atmosphere. 

 If sold to local collectors or shop-keepers the same recom- 

 mendations as to keeping the eggs apply. But under present 

 conditions, and for reasons already given, the best results 

 cannot be looked for if producers are content to sell in this 

 manner unless arrangements are made for frequent delivery. 

 Until more suitable methods are followed by retailers, or 

 some form of combination is adopted by producers them- 

 selves, the poultry-keeper whose operations are on a small 

 scale, and who must sell through the trade, is at a serious 

 disadvantage. In Germany, Denmark, and Ireland, co-opera- 

 tion among producers has achieved remarkable results. 

 When more frequent marketing of the eggs becomes 

 the custom a better state of things will prevail. Efforts 

 should be put forth in all rural districts, both by 

 producers and traders, to ensure the marketing of eggs 

 whilst they can correctly be described as new-laid. In 

 this way English produce will gain a position it does not now 

 occupy. Much remains to be done in equalising the supply 

 of eggs throughout the country, by bringing into direct 

 intercourse the producing and consuming districts, with as 

 few intermediary profits as possible. By these means the 

 returns obtainable by those living in the agricultural counties 

 would be increased, and those who are in the great centres ot 

 population will not be compelled to depend upon foreign 

 supplies. It is frequently the fact that when eggs are selling 

 in one county at 20 and 22 for a shilling, foreign eggs are 

 being retailed elsewhere at i5d. per dozen. The margin is 

 too great, and gives good promise to those who organise the 

 trade on modern lines. 



Testing. — The object of testing is to determine fresh- 

 ness, and to prevent stale eggs from being sold as new-laid. 

 The latter should be disposed of as " cookers." Where there 

 is uncertainty, then to cover the risk "cooker" price is that 

 which rules. The farmer or cottager who takes up poultry- 

 keeping on proper lines, who gathers the eggs regularly, and 



