THE POULTRY AND EGG INDUSTRY IK EUROPE 41 
as a specialty are equipped with electric testers, and every eg£ is 
tested before* it is sold to the consumer. Especially equipped flash 
lights, consisting of an ordinary pocket flash light with a little 
flaring cylinder about three-quarters inch in diameter and three- 
quarters inch long soldered thereon, are used in wholesale markets 
for making inspections of various lots of eggs. 
The candling of eggs in the egg-exporting sections of central and 
southern Europe, such as Poland, Hungary, Yugoslavia, and Italy, 
may be described as follows : When the eggs arrive from the huck- 
sters or the branch egg-assembling stations they are removed from 
the original baskets or crates by the candler and tested before an 
electric candle which is equipped with either one or two holes. Usu- 
ally two eggs are held in front of the light at one time, irrespective 
PH5. llj. — Egg-candling room at Posen. Poland ("formerly Germany). Eggs arc taken 
from export eases, candled and placed in local shipping i 
of the number of holes in the candle. The eggs are graded accord- 
ing to interior quality only and placed loosely in boxes or baskets, 
the bottoms of which are lined with straw. Xo attention is paid to 
grading according to size, color, or cleanliness by the candler. as this 
is done by the packers after the eggs are removed from the dark room 
to the light packing room. The grades of eggs made by candling 
consist of those for export, local eggs, checks, leaks, and those unlit 
for food. 
In the export grade are included all that show sufficiently good 
interior quality to enable them to stand the vicissitudes of the jour- 
ney to the market for which they are intended, whether it be Berlin. 
Paris, or London. Less attention is paid to the shrinkage of the air 
cell and the degree of visibility of the yolks than in the United 
States. The air cell must be localized and regular, but it mav be of 
