The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1911-02-01

1rst of d good sIzc. The best grade
of Danish eggs weigh t,venty-nineS
ounces to the dozen. Eggs weighing /
less than twentysfour ounces 10 the
dozen Of eight 10 a pound cannot boS 1
considered FIRST class stock. The bet;
Ter grades OF the American Leghorns
egg farm shipments run about twenty
I'VE to twenty-six ounces. Uniforini.l
~ In size IS quite important, as It
gives better impression OF the ac-
tual size than do mixed lots. Putting
In extra large eggs Will make the or.
binary ones look small. Uniformity
of colorSis'important In some markets
In others this matter Is given little
consideration. Cleanliness is always
Important. This means clean nests.
Washing eggsEis a poor business, nssit.
takes time, leaves the eggs looking!
mussy and increases the CONTAINING
ton OF bacteria which causes the eggs
10 rot. So n
Youth in eggs does not guarantee,
what the consumer considers fresh
!uess. Eggs will spoil more in hot
Kitchen In two days than, they will in
% cold storage house In thirty days
The first thing essential In eggs that
are to show quality Is that they. be
lnfertile This Is especially 9impor-
/ .ant III summer time, and ! would adj
wise all those catering TO fancy egg
markets to kill Off or pom up all male
birds after the middle OF May. Eggs
must be kept dry at all times. Wien
the shells become damp. bacteria
grow through them and start decay.
On the other hand, II eggs are kept
very dry. warm or exposed to wind
I the water will eyaporate, causing the
contents to shrink In the shell.
The number Of cracked eggs de-
pends very largely upon the security
Of the package. If You slipEin cases,
get new cases, not secondhand ones.
They cost only one-half,n cent a dozen
more, and for high grade eggs appear
ance alone Is well worth the, differ.
ence. Use new filters in the case. and
use clean, new excelsior on top and
bottom instead Of old newspapers.
There are two tricks Of the trade
used to impress the consumer with the
fact that the eggs are guaranteed
fresh. One Is to rubber stamp|the date
on the egg. The other Is to pack the
eggs in cartons holding dozen each
which are sealed with "A gummed pa.
per seal. These seals may be dated II
one wishes to carry the argument that
far. Rubber stamping will cost but a
tenth of "a cent a dozen for labor
whereas cartons will cost anywhere
from a cent to a cent and a half each
according to their quality. II long tive
eggs by six) cartons are used they
may be packed irregular thirty dozer
cases. This formYof shipment Is good
where you can sell such packages t
retail grocers. The producers name
being on the package, the consumers
learn to call for bis, brand. and the gro
Ger then must buy Of you or lose The
trade The retailer is usually rwise,
Ito this scheme and prefers to- use car
tons with his own 1ame.
Poultry Flesh i For Market.
The preparation of poultry flesh fol
the market begins IN the conditioning
Of the fowl. Leghorn broilers do no
1eed any special fattening or; tleshing
for when growing rapIdlyta at the ag'
Of eight or ten weeks they are II
prime condition for eating. Likewis,
hens that are being sold after thel
usefulness. us layers Is over will re
qulre no special fattening. ms they d,
not gain in weight enough at this tim
to pay for the extra trouble. iS ...
Young male birds Of the heav.
breeds Of chickens are most protitabl.
sold at from three to four months o
age At this time they should weigl
from three and .one-half to four pound
apiece and can be materially improves
In quality and be made to gain rapid
| ly in weight If they are placed II
coops or even shut up In small yard
and fed heavily from two TO fou
weeks on soft ground foods. Such fai
tening rations should be made 0
ground grain, as cornmeal and mid
dlings or, better still, oats flnel
ground and the hull ysIfted out. nike
with milk or buttermilk into a sol
batter. If no milk Is available itswi
be necessary to add 10 per cent Q
meat meal to this mixture. An occt
sional relish Of green food is also d.
sirable. s"5s
; Fowls fattened in this fashion nj
only make n clear gain In weight thu
Is profitable, but gain materially
the quality Of the flesh, These nil
E q