30 ELEMENTARY AGRICULTURE 
possible. There are white-shelled eggs and -brown-shelled 
eggs. The former are usually from the small breeds of 
hens, as the Leghorn and our “egg breeds.” The brown 
eggs are from the large general purpose or meat breeds. 
A dozen eggs should weigh from twenty-four to twenty- 
seven ounces. The object is to get a dozen eggs that are 
uniform in shape, size, and color. 
Fig. 20.— Provisions for showing and marketing eggs. 
A. and B. Egg marketing eases. 
(left) Brown eggs. - (right) White eggs. 
The individual egg should have a shell as nearly per¬ 
fect as possible. It should be free from lime knots, 
blotches, checks, air spaces, and other defects which you 
may see by holding the egg to the light. Dirty or 
cracked eggs are undesirable. Washing eggs produces a 
glossy appearance that is not permitted in egg shows. 
The yolks should be rich golden in color, without spots 
except the germ. 
One great advantage in learning to judge eggs is the 
grading of eggs for the market. Often hens lay eggs of 
