The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1913-07-01
MARKETING EGGS FROM THE
FARM.
tBy n. e. CHAPMAN,

- o''n"oh causes of loss may he !
c'assed under several heads Sn.u
Eggs. dirty eggs. sbr,nnan
anu 'o..ea eggs. mouldly and fiavored
$50 Eggs must weigh two. ounca-
VI over 10 be ctassed as No Iichta.
ssss shouid be consumed on the farm
rne man DE sold at a reduced
price Like eggs too small eggs az
normally large or ~sha ShonIa
oe used at home. for such will h.
easily crushed in the cas- Sc. and ara
Always ciassed as "seconds.'
About five eggs out Of each nun
u.ed marketed are classed as "dirties
Ahese are stained. Smeared. muddy or
covered with filth. The odor of what
ever soils the egg will soon nenstrata
,he smell and Favor the contents. Mar
ket Eggs should never be washed a.
they take Odors more rapidly and soon
are stale. Eggs may be washed. how
ever Tor use at home. Eggs carried
classed as "dirties." The bran ad.
heres to the shell, and is difficult to
remove.
IL is estimated that s per cent Of
the eggs are broken in moving from
to consumer. Checked. dent
go or leaking eggs soon sour. and must
De at greatly reduced prices.
If checked or broken on the way to
market. they should be taken home
for use in the family.
Eggs should be gathered often and
kept In a cool, dry place until the
nrst opportunity for marketing.
Broedy hens should be taken from the
selves, unless needed for Matching pur-
poses. After the Matching season is
over. all ROSTERS should be sold OF
confined. and not allowed to run with
the laying flock during the summer.
Hens Will lay more eggs, and be in
hnftnr hnAlfb, vytfh0,,< &Io -.1- l:-l~
inferti1e eggs are far superior for pre-
serving. shipping and storing.
Sixty five per cent OF the contents
OF a fresh egg is water; and because
{ OF a pOrus she'll this eyaporates rapid
ly under most conditions, resulting in
loss OF weight and value. AS soon as
T the newly-laid g coeis. an air-ceu
contents shrink from evaporation
|. Shrunken eggs may be detected BY
Gambling" or by gently shaking wher
held to the ear. When the "gurgle'
OF h contents is distinct. the egg is
questionable. The membrane of such
, eggs is often ruptured in handling and
. shipping. resulting in, 'frothy'' eggs
3 Of poor quality. In the summer egg
> should receive the same are and o
= ~sideration as sweet milk and cream
and be marketed daily, if possible
: They should not be exposed t,
draughts OF warm air, and should b
protected from the rays OF the 'su,
> and moisture. in handling, marketing
and shipping.
Moisture Is the main cause of rOttel
q eggs Nests on the ground or in we
straw. together with damp cellars Ia,
moist filters" in egg-cases. are maint
Irresponsible for this condition. A fresl
egg will absorb odors as readily a
q fresh milk. MuStinesS or mould.
e growth in egg-cases or filters vii
faint the egg n lower it's quality
EGGS should not be stored in must
cellars or in rooms with fruit, yege
tables or fish. The chickens shout
never be allowed to drink filthy wa
ter. be fed musty grain or strong
favored vegetables, as onions an
! garlic, nor given access to decayin
= meat or substances that will f1avo
n the product and impair its quality.