8 STORRS AGRICULTURAL EXPERIMENT STATION. 
delivered each week during the entire year at a flat rate per 
dozen. ‘This method is satisfactory in many ways and avoids 
any. possible difficulty or misunderstanding arising regarding 
the amount of the bill. In order to handle customers of this 
kind, however, the producer must be in position to secure a 
given number of eggs each week throughout the year, as he 
can rest assured that the customer will insist upon having his 
full shipment during the season of least production, which is 
also that of highest price. Therefore contracts of this kind 
must be made with particular reference to the season of smallest 
production. 
A common method of fixing prices is to make a schedule of 
prices to be in force during different months of the year. Such 
a schedule can easily be arranged by referring to quotations of 
previous years. Under such an arrangement the consumer 
knows exactly what eggs will cost at any season of the year 
and can thus order intelligently. 
Perhaps the most satisfactory method of fixing the price is 
to base it upon current market quotations, adding a stated 
amount per dozen asa premium. ‘This amount varies consid- 
erably, five cents per dozen being a common premium, with 
eight and ten cents frequently secured. There should be a 
definite understanding between both parties to the contract as 
to the source from which quotations are to be taken. Other- 
wise trouble is likely to arise over the bill because of each 
party taking different quotations. 
Occasionally an arrangement is made whereby the producer 
receives a premium based upon the market price of the eggs 
instead of upon the dozen, a certain percentage of the market 
price being added. In some instances the producer secures as 
high as fifty per cent. increase in this way, receiving thirty 
cents per dozen when eggs are quoted at twenty cents, and 
sixty cents when they reach forty on the open market. 
Eggs placed upon the open market should be sorted and 
packed most carefully. Reject all that are small or unusually 
large in size, also those of poor shape and with imperfect shells. 
All eggs should be perfectly clean. If slightly soiled they may 
be wiped clean with a damp cloth, but if badly soiled they 
should be discarded. The washing required to clean eggs 
which are very dirty injures their appearance decidedly. 
At 0s i 
