El Paso herald. (El Paso, Tex.) 1901-1931, 1910-08-27

GIGS vary in size, shape. color,
hardness, flavor and age. Some
- of these characteristics we can
learn only after breaking the egg, but
there are others, such as size, color,
cleanliness Of shell and freedom from
cracks that are readily seen. The age,
too, can be determined, by the expert
enced tester. to a fair degree of &C
curacy by holding the eggs up to q
light The size Of the air chamber ia
the egg is not always a certain indica-
ton of its age. IN the winter time, for
instance, the evaporation of moisture Is
so much less than in the summer that
the air chamber may be little larger
than the normal even after several
weeks.
Eggs Difficult TO Grade.
The August number of Poultry Sue
cess gives a detailed account of facts
relating TO the egg trade in the United
States. 1t is stated that eggs are
among the most difficult of food prod
ucts to grade, and that in spite Of the
tremendous increase in poultry prOduc
tion, the supply has not kept pace with
the demand Eggs differ from other
food products, in that all changes that
occur in their condition from the time
of laying are held in disfavor by con-
sumers Instead Of referring to the
changes, as in other foods, as fer
mented, cured, or ripened, it is custom
airy to apply such terms as stale, soured,
decomposed, decayed, or rotten Fresh
ness in an egg does not always mean
desirable quality: in fact, an egg that
has lain As hours in a wheat shock
during a warm summer rain may be
alive with bacteria. while another egg
kept eight months in cold storage may
be OF much better quality.
Gambling or Testing Process.
Gambling, or testing, eggs IS learned
after much experience in handling them
and breaking many to learn the rela-
ton between the internal condition and
external appearance. The composition
of eggs is fairly uniform, therefore,
for food purposes AL fresh eggs are
practically equal The yolk varies in
color with the food. becoming more
yellow when green foods are given the
hens. When the hens eat unusual
quantities of green foods the yolks may
acquire greenish brown tint and ap-
pear dark when tested. They are called
grass" eggs and are perfectly whole
some.
Feed Gives Flavor.
The flavor and odor Of eggs. as ev-
cry one knows, is influenced by feed
given. the hen, such things as onions
and garlic being particularly no
ticeable. The difference that exists in
the quality of the white and the abil-
fly to stand up in spring and sum-
mer eggs is noticeable enough in COM
mercial eggs, but is due chiefly to ex-
ternai factors acting upon them after
laying Blood clots broken yolk, or
bacterial contamination are other pc
culiarities that NAV exist in eggs at
the time Of laying. Detached portions Of
the lining membrane are known as tape
worms of eggs: liver spots or meat
spots are detached folds from the wall
of the oviduct-
Minerals Strengthen Shell.
The strength of the shell is import
ant for il may result in breakage and
loss. II is not an easily remedied diff
ficulty. but can be reduced to mini
mum by feeding sufficient mineral mat
: ter and discarding the offending hens
The color of egg shells is in reality not
so important as poultry papers make 1t
appear Large memories in the neigh
borhood Of Boston. New York and San
Francisco producing eggs of the IA
vored color, probably are responsible
for these trade fancies. Uniformity of
color pleases the eye. and, even in the
cities mentioned it is only the wealthy
trade that considers the color in buy
ing.
Classifying Dirty Eggs.
Dirty eggs are roughly grouped into
three classes: (a) plain dirties. those to
which soil or dung adheres; OBJ stained
eggs, those soiled by contact with damp
straw or other material; (c) smeared
eggs, those covered with the contents
of broken eggs. The farmer is to
blame for the first two classes; the
third is acquired all along from nest
20 consumer. Rainy weather increases
the proportion of dirty eggs. The dir
ties" constitute about percent of all
eggs and are sold at a loss Of at least
20 percent.
Cracked Eggs.
The trade name for cracked eggs is