THE POULTRY AND EGG INDUSTRY IX EUROPE 43 
thought seems to have been expended on the problem of saving labor 
from the producer to the consumer. To this end the eggs are re- 
ceived in fillers and flats, packed in large square boxes holding 100 
eggs in a layer. The square fillers are made of very heavy cardboard 
and hold 10 rows of 10 eggs. The fillers rest on heavy flats that are 
strong enough to hold a filler of eggs without bending. The fillers 
are also perforated with holes that come directly beneath the center 
of each cell in the fillers. Thus when the eggs are placed in the 
fillers, large end upwards, each egg stands up in a hole in the flat. 
For testing, the flats are removed from the crates, fillers and eirgs 
together, and placed on the testing table. This table is circular. 
about 6 feet in diameter, and revolves around an axis in the center. 
It contains from 8 to 10 openings, each holding a flat containing 
100 eggs. When the table is revolved the tray full of eggs pass s 
over the testing box in the dark candling room, which is built in the 
form of a sector of the table and above it. The testing box is in the 
shape of an inverted pyramid or cone containing electric lights from 
which the light is thrown up through the eggs which still remain 
in the fillers. The tester, looking down upon them, removes all eggs 
which are unfit for food and of inferior interior quality, and places 
them in depressions on the table according to their classification. 
The table is then revolved so that the tested eggs pass from the 
candling room and another tray of eggs is brought before the eyes of 
the operator. 
"Workers on the outside of the candling room remove the trays and 
the various grades of eggs as they come from the tester, their place 
being taken by untested eggs. This continuous method of testing 
eggs is much faster than the simple tray method used in Denmark, 
and is probably more accurate, because the eggs remain in the fillers, 
which allow less leakage of light from one space to another when an 
egg is removed. Yet this method can not be deemed satisfactory 
when high accuracy in determining the interior quality is desired. 
as the eggs themselves are not revolved in testing. 
EGG PACKAGES 
There are almost a.s many different ways of packing eggs for their 
home markets as there are countries in Europe, but for the export 
business they are all practically agreed upon one form of package. 
LOCAL EGG PACKAGE 
In Italy two styles of packages are commonly used for domestic 
eggs, a woven basket and a crate, which is used both for eggs and for 
poultry. The woven basket is about 12 inches deep. 21 inches long, 
and 15 inches wide, and holds about GOO eggs, packed in alternate 
layers of straw held in firmly by a woven top tied in place. The 
crates used are similar to the American rod poultry coop, about 24 
inches long. 18 inches wide, and II inches deep. The eggs are packed 
between alternate lavers of straw, about 1,000 being placed in a crate 
(fig. 17). 
In France eggs are packed in wooden boxes in alternate layer- of 
straw and hold about 1,000 ei_ r L r >. The method of packing eggs in 
