42 BULLETIN 1385. U. S. DEPARTMENT OF AGRICULTURE 
considerable size. Using the tentative United States grades as a 
comparison, the export grade of eggs in continental Europe would 
consist of U. S. Standards or better. In other words, this grade 
would include U. S. Specials, Extras, and Standards. 
Eggs that are graded out as fit for local consumption in the coun- 
try where the eggs are candled consist of those having weak, watery 
whites, very large air cells, flat yolks, and cracked and leaking eggs. 
Eggs containing blood rings, of which there are suprisingly few be- 
cause of the cool European climate, and those having small mold 
spots on the interior of the shell, are sold for consumptive purposes, 
although at a much cheaper price and to the very poorest class of 
trade. Apparently any e^ that contains an unruptured yolk is con- 
sidered fit for human food. 
The eggs considered unfit for food comprise those that are black 
rots, addled, partially hatched so the chick is visible, and those that 
are badly molded. 
DANISH METHOD 
The candling of many eggs at once is practiced most extensively 
in the countries of Denmark and the Netherlands, two different 
methods being used. The Danish method consists of placing the 
eggs on perforated trays large end up. These trays hold from CO to 
120 eggs, varying in different establishments. The sides of the trays 
are deep enough so that they may be stacked one upon another with- 
out breaking the e^ig^. The trays of eggs are then taken to a dark- 
ened testing room, which is usually a small, dark, doorless closet 
just large enough to hold one tray of* eggs and the person doing the 
testing. The candling device consists of a box in the form of an in- 
verted pyramid, the top opening of which is the exact size to hold 
the trays of eggs. In the bottom and sloping sides, which are usually 
made of bright tin. are from two to four electric lights. Thus the 
eggs are illuminated by the light passing upward through the holes 
in the tray. The tester removes all eggs which are unfit for food, 
consisting of black rots, partially hatched eggs, eggs with broken 
yolks, or any that are moldy. He also takes out the eggs which are 
badly shrunken or which have weak yolks, leaving on the trays only 
those eggs whose interior quality is fit for export purposes. 
This method of testing is reasonably rapid, but it does not grade as 
closely as is necessary in this country. As the eggs are not turned 
before the light, the condition of the white and yolk can not be 
Judged accurately. Neither is it possible to detect germ develop- 
ment or slight blood rings which are so prevalent in the United 
States during the hot summer months. After candling, the eggs are 
sent to the packers, are graded for size and cleanliness, and are 
placed in long double-partitioned export cases. 
NETHERLAM) METHOD 
The method of testing eggs in the wholesale houses of the Nether- 
lands is similar to that used in Denmark, except that a more elabo- 
rate device is used. The Netherland egg-testing apparatus is more 
efficiently designed for its place in the cycle of operations than any- 
n, not excepting the United States. Much 
thing elsewhere known 3 
