The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1874-11-28
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Packing and Marketing Produce.

Packing and Marketing Produce.
Mr.. Helfrich, large commission
merchant of New York, furnishes the
following useful paper on packing eggs
and poultry for market, to the AaRIcuL-
TuRIsT. The mode would suit any
other market as we'll as New York:
DIRECTIONS FOR PACKING AND FORWARD
ING EGGS TO THE NEW YORK MARKET.
The difference in value of eggs pro-
perly put up and those packed in care
less and slovenly manner is very great,
and it is not only important that eggs
should be placed in market fresh and
sound, but should be as clean and bright
as possible ; therefore, whatever mater
ial is used for packing should be bright.
clean, free from dust, not musty, and
perfectly dry, If possible let it be kiln
dried.
The best material to pack eggs with
is CLEAN, BRIGHT, AND PERFECTLY DRY
rye straw. The least dampness is very
injurious, and is sure to spoil more or
less of them. The straw should be cut
fine and even, from one-half to three
quarters of an inch in length, and en-
tirely free from long pieces. When rye
straw cannot be obtained, clean, bright,
and dry wheat straw may be used.
Wheat chaff when perfectly dry and
clean is also very good. Dat chaff
should NEVER be used, as it is too light
and springy. Eggs packed in fne-cut
straw or clean wheat chaff will sell on
an average of one-half to one cent per
dozen more than those packed in oats
Oats are extensively used in this
State for packing eggs, but are not SO
good as cut straw, except when they are
not to be sold or used Immediately.
But in case the eggs are to be held, oats
should be used by all means, as eggs
packed in straw cannot. as a general
thing, be kept on hand any length of
time with profit. The oats should be
of the previous years growth, clean,
bright, and dry (kiln-dried when con-
venient).
Use for packing nothing but good
strong barrels (new if possible), well
hoped and nailed, of the size of -four
barrel; head line the bottom, put little
wisp of long straw or hay evenly in the
bottom of the barrel, then little fine
cut straw or chat about two inches
thick, then a layer of eggs packed on
the sides, little end out or towards the
stave, but not so as to touch the stave
within an inch and ahalf, nor should the
eggs touch each other in the layer; then
put on a layer of cut straw or chat,
and let that be we'll rubbed in we'll be-
tween the eggs with the hand, and be-
tween the eggs and the slaves with the
fingers. Then put in a layer of eggs
packed on the sides as before, with at
least ONE inch of packing between the
layers. After each three or four layers
are put in, they should lie well shaken
down, by putting the barrel-head Cor
round.. board prepared for the purpose)
on the packing; press on it hard with
one hand, and with the other shake the
barrel so as to settle well, repeating
this three or four times during the pro-
cess of filling the barrel; finish with
three or four inches Of packing over the
last layer, and fill so high that the head
must be pressed in. Great care should
be taken to have the head press FIRMLY
on the straw so that the eggs cannot
work loose by handling; but not SO
tight as to break the eggs, In using
cats the same directions are to be fol-
lowed as in packing with cut straw or
chat, with the addition of a sheet of
stiff paper between the hay or straw
and the oats, both top and bottom, to
prevent any dust of the hay or straw
getting into the oats. or the eggs from
working through the oats to the sur
face and being broken on top.
The number of eggs in each barrel
should not exceed 70 dozen-4 ~ doz
in the first layer, doz. in the second,
. l2 dozen in each of the next three
layers, doz. in each of the next three
layers, S dozen in the next, and 10
doz. in the last or top layer-making in
all thirteen layers, which are enough
for an ordinary sized -four barrel. A
good reputation for accuracy in count
is very valuable. Shippers who must
use secondhand barrels should be very
particular in selecting none but good,
stiff, strong ones, and be sure that the
bottom is we'll secured, and instead of
having the top head to fit in the chine,
have head made out of light material,
though tight enough, so that no eggs
can be taken out on the way, and
cross-piece, at least one inch thick and
three inches wide, cut exactly the length
to fit inside of the barrel press it down
tight, and nail with two or three strong
nails each side Mark the number of
dozens in each barrel plainly on the top
In shipping from Ohio and the West
from the first of June to the middle of
September, the eggs should be carefully
candled " before packing, and be sent
by express at other seasons of the
year they can be safely sent by FAST
freight lines
We think that shippers will find it to
their advantage to follow the above in
structions, so that their eggs if fresh
when packed will be likely to reach this
market in such order that they can be
sold with much less loss than is usual
where proper care is not exercised in
packing. No one except those taking
out and selling eggs in this market can
appreciate the necessity of having the
packing perfectly dry (kiln-dried if pos
sible), and also of having the eggs firm
ly and securely packed in strong and
good-looking barrels
Marking plates and shipping cards
are freely furnished by dealers to all
who desire them Send invoice by
mail Of each shipment, giving number
barrels shipped and number of dozens
in each separately, also, whether sent by
express or freight.
DIRECTIONS FOR DRESSING, PACKING, AND
FORWARDING POULTRY TO THE NEW
YORK MARKET.
First, see that all poultry is well fat