PROFITABLE EGG FARMING. 
straight goods than an active demand and 
appreciation of such by the public, and refusal 
to accept anything else. Without this the 
business is demoralized, and the straightout 
henman at a disadvantage. His goods go in 
competition with an inferior article, and always 
to his loss. Buyers and consumers have a 
responsibility as well as producers, and until 
this is recognized the distinctions between 
grades of quality will not be observed by 
dealers. Maine Farmer. 
Keeping and Marketing Eggs. 
The eggs, whether intended for market or 
for hatching, should be kept in clean cases, 
either the wire spring pattern or pasteboard 
fillers, and should be kept in a moderately cool 
room that is clean and well ventilated, and 
where the temperature does not go below 50 
or above 60 degrees. This room should not 
cantain any vegetables, oil or other matter 
having strong odor, as such will taint the eggs. 
The eggs should be packed in the cases small 
end downward. Where they are intended for 
hatching, it will be a wise plan to turn them 
every day or two. For this purpose a revolving 
egg cabinet will prove a labor-saving essential. 
These cabinets are a practical invention, 
devised for the purpose of caring for eggs for 
hatching, providing means for turning the 
eggs with little expenditure of time and no 
loss through breakage or careless handling. 
These cabinets can be purchased in several 
sizes, from 150 to 700 eggs. 
In earlier times eggs, if sold at all, were mar¬ 
keted near the place where they were pro¬ 
duced and many are still sold in local markets, 
but with improved methods of transporation 
the market has been extended and large 
quantities are now shipped to distant points. 
Special egg cases are required for carrying eggs 
long distances. 
Eggs which are to be shipped, should be per¬ 
fectly fresh and should never be packed in any 
material which has a disagreeable or strong 
odor. All new laid eggs should be graded ac¬ 
cording to size and color. Musty straw, card¬ 
board, bran, or other packing material having 
a disagreeable odor will injure the flavor and 
keeping qualities of the eggs packed in it. 
Keeping eggs near a lot of apples, or other 
goods having a pronounced odor, during trans¬ 
portation, has been known to injure the flavor 
of the eggs and reduce their market value. 
Micro-organisms may enter the minute pores 
of the eggs and start fermentation which ruins 
the eggs for market purposes. Eggs which 
have been kept in a warm place, or where the 
germ has been started under abroody hen, will also 
become rotten, and the presence of a few such 
eggs in a case will result in a loss of price on the 
whole shipment. The normal mucilaginous 
coating of the surface of the egg protects it, and 
somewhat hinders the entrance of the organisms 
which start fermentation. This coating is re¬ 
moved or injured by washing the eggs and the 
keeping qualities of the eggs thereby diminished. 
For this reason it is not a good plan to wash 
eggs which are to be shipped some distance to 
market or which are not intended for immediate 
use. 
Fruit Trees for Shade, in Poultry Yards of W. J. Starke, Groton, N. Y. 
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