i 5 6 



Marketing of Eggs. 



cardboard used is difficult to clean, and that is their one 

 failing. In whatever way eggs are packed the material must 

 be absolutely sweet, odourless, and perfectly clean. Baskets 

 carry more to the cubic foot than these cases, but they are 

 not so easily packed, and the risk of breakage is greater. 



Preserving. — Many systems have been tried for pre- 

 serving or " pickling " eggs, but up to the present time none 

 has been discovered that retains the pristine quality found in 

 an absolutely new-laid egg. But under proper conditions 

 eggs can be kept for months, and at the end of the time be 

 good as " cookers." Much depends upon their age and con- 

 dition when put into the " pickle." If perfectly fresh they will 

 come out very superior to what will be the case if they are 

 put in several days old. Hence preservation should be 

 carried out by producers who can pickle the eggs 

 within a few hours of being laid. English preserved eggs 

 under this system would rank much higher than any 

 foreign. The best pickle known at present is lime 

 water, the formula for which is, four gallons of freshly 

 slaked lime, and one gallon of salt to twenty gallons of 

 water. But it is equally important to keep the eggs when 

 under preservation in a cold cellar or chamber. 



Winter Eggs. — Much complaint is made as to the failure 

 of supply in winter, and poultry keepers should set them- 

 selves to provide for regular supplies. That there will be 

 fewer produced in winter is certain, but not to the extent 

 generally supposed. To secure eggs during- the cold season 

 it is necessary, first, to hatch the pullets so that they will com- 

 mence to lay in the latter part of September or in October ; 

 second, that young birds — i.e., not more than two years 

 old — be kept ; third, that substantial, warm, but well- 

 ventilated houses be provided ; and, fourth, that nutritious 

 food be supplied, and assimilation be stimulated by exercise. 



Sale of Eggs. — Exposure of eggs in heated shops means 

 deterioration, and retailers should obviate this by use of 

 refrigerators when compelled to keep supplies from day to day. 

 Whether eggs may be marked is a question which must be 

 determined by circumstances. Guaranteed eggs are better 

 marked, but this should be done by the producer. 



Edward Brown. 



