Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1915-03-20
THE PROPER
METHOD OF
GRADING EGGS

nsh the great bulk OF the supply, 1t
is not often that the producer can get
the full benefit of the high prices for
strictly fresh eggs during the fall and
winter months. 1t is customary in
many sections of the country for the
farmer to take to town at irregular
intervals a basket of eggs some OF
which may be clean and some dirty,
some absolutely fresh and some dis
tinctly below the highest grade. He is
usually paid by number, not quality,
and thus gets no additional profit from
the eggs that are really hrst-class.
The village merchant, moreover, who
takes these eggs is not usually in a
position to make regular shipments
to large markets. The result of all
this is that before the eggs reach the
ultimate consumer they have deterio-
rated to such an extent that they are
not of quality to command the high
est prices.
This waste can be, to great extent
at least, remeded by system Of mar
kcting eggs through creameries. 1t
is not necessary for the creamery to
be a cooperative one, for even pri-
vately owned establishment will natur
aally be DESTROYS of adding to the
prosperity OF the neighborhood and to
oblige as far as possible its patrons.
For this reason it should content
itself with moderate profit on the
eggs. This was the case with one pri-
vately owned creamery in the north
ern part of Minnesota, which may be
taken as an excellent example OF the
possibilities of marketing eggs in this
way.
A short time ago about l35 farmers
were selling their eggs through this
agency. They were scattered over
wide territory, one man even driving
IA miles. Before the creamery con
scented to market their eggs for them
each farmer was required to sign the
following agreement:
For the privilege of selling eggs tc
the creamery company and getting :
market established for guaranteed
fresh eggs. |, the undersigned. hereby
pledge myself to comply in every way
with the following rules:
II agree to deliver eggs at the
creamery that will not be to exceed
eight days old and to be picked in
(gathercd) twice every day.
Eggs to be clean and to be kept in
a cool, dry cellar.
Brown eggs TO be put in one car
ton and white in another and SO
marked
Each egg to be stamped on the
side and carton to be stamped on the
top.
II agree not to sell any eggs that ]
have marked with the creamery com
pany's trademark to anyone else but
the creamery company, and to return
stamps and other supplies that have
been furnished, in case | should decide
to discontinue to sell eggs to the
creamery company
Several points in this agreement are
worthy of notice. In the first place,
eight days may not seem sufficiently
often in the majority of places to de
liver the eggs, but the nights in Min
nesota, even in summer, are usually
cool, and this, together with the gath
ering twice a day and the storage i'll
dry, cool cellars, was found sufficient
to keep the eggs in good condition. 1t
by no means follows, however, that
this would be possible elsewhere.
The brown and white eggs were sep
arated because it was found that this
added to the attractiveness of the
packages, and secondly, because il
encouraged the keeping of hens which
fay wife eggs. During the spring
months the owner of the creamery
paid one cent more for white eggs
than for brown on the ground that in
the future he could obtain more for
them in the market, and that he wish
ed to stimulate the keeping of one
more uniform market.
The stamping of the eggs is import
ant The stamp contained the name
of the creamery, the creamery brand
and a serial number for each producer
Thus, in case of any carelessness or
failure to maintain the proper quality
IL WAS oossihIe IN trace the DrOduCt
back to the individual producer and
lay the blame where it belonged.
Each farmer was furnished with
supply of cartons each of which held
one dozen eggs and were so shaped
that they could be packed in regular
30-dozen egg case, and shipped from
the creamery to market by express.
The labor and cost of handling the