CATERING TO THE MARKET. 
■want fresh eggs and good poultry would be 
likely to invite custom. 
Here is another, considerably more costly, 
evidently an engraved card, though at the 
present time “process” work is so inexpens¬ 
ive that the making of a card of special 
design is easy. 
This card is ornamented with the cut of an 
attractive Brown Leghorn hen, and below, in 
the left hand side, a nest full of attractive, 
clean-looking eggs. The card reads: 
EGGS LAID WHILE YOU WAIT! 
Family Trade Solicited. 
THE JONES FARM . Greenfields, Mass. 
We cannot but think the first one simpler 
and more attractive, although the humorous 
element in the last one would be very attractive 
to some people. 
i* Having gotten your customers, a punctual 
delivering on your part is absolutely essential. 
The eggs must be delivered on regular days, 
just as you promised—and they should always 
be clean and attractive, and as a rule, of good, 
large size. Generally speaking, it is unwise to 
have one or two extremely large ones or 
extremely small ones in the dozen—that is, 
extremely large or extremely small ones, which 
not infrequently turn up in the egg basket, 
should be kept for home use, or sold outside 
of the regular customers. 
It won’t be all smooth sailing even with the 
best of management; there will be times of the 
vear when eggs are abundant, and some of 
your customers will incline to going back to 
store-eggs, because they can get them cheaper, 
or something of that kind. Do not expect to 
always keep a customer, because you can not 
do it. Upon this subject what Mr. Robinson 
told us of his personal experience, in his 
comments upon the Utah Experiment Station’s 
poultry bulletin, is interesting. While con¬ 
sidering the selling of eggs by weight he says: 
“Apropos of the above, my own experience 
in selling large and small eggs will not be 
untimely. Even selling eggs by the dozen, I 
found it most profitable to produce large eggs, 
because people were willing to pay a better 
price for them. I don’t think any poultryman 
can hold a special trade if he furnishes his 
customers small eggs. Again and again I had 
customers quit me because some one else 
would furnish eggs just as good for less money, 
only to come back to me inside of a month, 
with the complaint that the other eggs were 
too small. As to the relative cost of producing 
large and small eggs. I can only say that the 
hens I had which laid small eggs seemed to 
eat just as much as any of the others. 
“Possibly had all foods been weighed, as in 
the Utah Experiment, the records would show 
not so much profit in the large eggs as would 
appear from the salesbook, though quicker 
sales mean quite a saving in the labor of selling 
the eggs.” 
We think that what Mr. Robinson means 
here bv large eggs was eggs which average a 
good size, and not abnormally large, and that 
was what we had in mind in recommending 
“good sized eggs,” and leaving out the very 
large and very small. Color, too, is an impor¬ 
tant matter, and a nice brown (or yellowish 
brown) egg, generally speaking, is the most 
attractive to the eye. Whether or not it is 
richer in color and attractiveness is a most 
important factor when considering a family 
trade. In those parts of the country where 
white eggs are given the preference, of course 
large, white eggs will command the fancy 
price, but, as a rule, large brown (or yellowish 
brown) eggs are coming to be considered the 
best, and are the ones to rely upon for winning 
and holding the family trade. 
Farm Poultry. 
Quality. 
We shall never be insured a first-class article 
until the consumer demands it, and refuses to 
accept anything else. So long as there is no 
radical kick against limed or cold storage eggs 
being delivered as the fresh article, so long 
will dealers palm off the poorer anti cheaper 
and charge for the richer and dearer. A 
knowledge of the source and nature of distinct 
flavors in eggs, as well as butter will be of 
material service in protecting from fraud and 
insuring a choice, fresh product. To neglect 
this is unjust to one’s self; to protect is one’s 
highest duty. Demand fresh eggs, pay for the 
same, and then charge back for every one 
proving faulty. This in itself will bring 
dealers to terms, and make them more critical, 
and insure better egg fruit for the table, no 
matter what the form in which it comes. A 
stale or impure egg is a positive injury to the 
person consuming it. Nothing will accomplish 
more for the man producing and delivering 
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