The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1899-10-25

each egg shall go. There are three
| grades of merchantable eggs. But
there are also two tubs to receive eggs
of a fourth and fifth classification. If
an egg is sound and whole it may be
| western extra" a small and dirty
| or Second" But there may be a
crack in the shell. The wear of trans
| portation means the cracking OF a
! great many eggs. The moment the tes-
| Ter detects a crack his hand goes to-
ward one of the tubs. With deft turn
| OF the wrist he completes the fracture,
| empties the contents of the shell into
| the tub. Then there are the bad esgs'
| They go into the other tub as quick as
| the tester can drop them. The econo-
mics of the business have not yet de-
| veloped a use for spoiled egg. shells
of the eggs and the bad eggs are hauled
away and thrown on the ground They
have some fertilizing value, but not
enough to pay for the carriage. The egg
house pays for the removal and dispo-
sition of the bad eggs.
Extras" hardly need explanation.
They are the large, clean and SOUND
| eggs. When it is stated that they are
worth seventeen and one-half cents
dozen, their superior character Is indl-
Gated. The small and dirty" speaks
for itself But there is this to be SAID,
the small and dirty must be perfect
ly sound. The size and the dirt on the
shell make it worth only nine cents to
eleven cents a dozen. Then come the
seconds" which betray signs of age.
The second" Is an article Of commerce
at from eight to nine cents dozen. 1t
is the egg that is only little off, and
passes very well where tastes are not
too critical. The extras SO into new
cases with perfect packing. In them
the dealer finds his profit
In the Sedalia egg house there Is a
man who has been Gambling twelve
years. He confesses frankly that he 10
all OF the time learning something new
about eggs as he turns the electric
ity on them, and he admits that he has
gathered some additional experience in
the detection of rotten eggs the present
season, This man says that an average
two dozen of eggs as they come to the
central depot from buyers at the Mis-
souri, railroad stations, will classify into
one cracked, two rotten, six seconds,
two small and dirty and thirteen eX-
tras.
After the rigid inspection of the CEN
trail plant, the poultry company is pre-
pared to guarantee the soundness OF
the eggs, and does so to the eastern
customer. Care of the product does
not end with the examination and
packing. Cold storage has become a
very essential feature Of egg handling,
as we'll as in the preservation of poul-
try. But in the case of eggs cold stor-
age does not mean simply even and low
sufficient to cool and not to
freeze
IAN egg is sometimes alive" is the
way one of these expert poultry men OF
Missouri put it. "It will not do to put
the eggs in the cool room and leave
them there, as we do poultry. A smell
will. be created. That musty taste
which you may have noticed. especially
in winter time, is the result of eggs be-
ing packed in cool place and left.
Eggs to be kept perfect must have ven
tllation, as well as even and low tenn
perature. I don't care how clean and |
sound the eggs are. without ventilation |
(Continued on Sixth Page.)