POULTRY FOR PROFIT 85 
quently, the supply far exceeds the average 
demand. If we pay fifteen cents for a dozen 
of eggs in April, or May, and then in Decem¬ 
ber we pay sixty cents or more for the same 
product, tlien it can easily be seen that it is a 
paying proposition to store some of these 
cheap spring eggs for winter use. We will now 
take up the method of storing these spring eggs 
for our December breakfast. 
To make this process about 100 per cent 
efficient, it is best to candle the eggs first, 
before storing them away. This process of 
candling has been explained in a previous chap¬ 
ter. If the air cell, at the blunt end of the 
egg is small, then we may be sure that the egg 
is of recent origin. If the contents look clear, 
and the yolk is not loose, inside the shell, then 
we need have no fears as to the edibility of the 
egg. One very good way, for one not accus¬ 
tomed to candling, is to examine a few in 
front of the light, and then break a few in a 
dish, so as to get the proper relation fixed in 
mind. If we can secure eggs that are infer¬ 
tile, we will not have to throw out hardly any 
eggs in this process. 
In preparing to preserve our eggs for winter. 
