Every evening, Wilmington daily commercial., 1918-08-24

sands of mems ana speeiaifIes IN egg
production alone.
Quality in eggs, as in any other com
modify, always finds n ready market at a
premium over the regular price paid for
ordinary goods
Many poultrymen fail TO recognize the
| fact that while certain eggs are good
enough to be rated as fresh gathered
frsts, they are still n long way from being
perfect and the conditions which influence
this difference are almost wholly due TO
negligence and antiquated methods.
Many fiocks are composed of fowls Of
mixed breeds and are therefore made up
Of hens of all colors, sizes and shapes
Egg production from these fioeks is as
varied as the fowls, irregular IN size,
shape and color These fiocks are not
suited to the poultryrnan who expects to
cater to fancy trade on account OF the
variance in the eggs
GRADES AND STANDARDS.
In the commercial egg markets there
are many grndes or recognized stand
ards each has It's notifications and
prices range accordingly
Strictly fancy, selected eggs must
grade to a uniform size, Of good shape,
uniform color and weigh at least
24 ounces to the dozen. By size and
shane is meant that there should be
no extremely large or small eggs in
the same lot. no round or extra long
eggs. By uniform color IS meant more
than merely white or brown eggs.
In the leading markets white eggs
are classed as white, chalk-wlite and
creamy therefore it Is essential that
white eggs should be chalk-whte to
class at the best With brown eggs It
is equally important TO have them
practically all the same shade, and free
from nothing or spetkled shells.
CLEANLINESS AND FLAVOR
The she'll must be free from ridges
or cycrescences. and possess the natu-
raj bloom Of new laid egg. Smeared
or dirty eggs will not be tolerated, nor
are eggs that have been washed ac-
ccptable Above ALL strictly fancy, select
ed eggs must have perfect flavor, 20
il can be seen from the foregoing that
preparations for marketing fancy eggs
must begin in the poultry yard.
Inferior stock which produces eggs
Of various grades not up to the stand
ard Is the greatest drawback. II Is
advisable to establish a flock of fowls
which Yields eggs that fulfill the re-
auirements of the exclusive markets IN
a particular nelghborhood.
Next to the selection of the stock is
nerfect environment and proper feed
ing. II IS useless to ATTEMPT to pro-
duce fancy eggs from stock that Is al
lowed 10 run in barnyards, drink poll
luted water and eat all kinds of food
The fowls should be provided with sani-
tarv quarters, fed sweet, wholesome food
and have a plentiful supply OF pure, cold
water for drinking.
NESTING ACCOMMODATIONS.
Great care must be taken TO have
plenty Of nests for the accommodation
OF the laying hens. They should be
situated in an easily accessible posi-
ZION. both for the hen and the attend
ant. and so arranged that while gath
erIng the eggs those that are LAYING
will not be disturbed nor frightened.
Clean nesting material Is important
TO insure against foullng the eggs and
to preserve the bloom on the eggs, which
Is so desirable. The nests should be dis
infected at frequent intervals to combat
yermin. and If possible the nests should
be so placed that they are comparatively
dark and isolated from the annoyance of
other fowls.
Heat is the worst enemy of the egg,
more especially the fancy product, and
in most Instances heat-affection IS un-
pardonable because it is preventable.
By collecting the eggs at frequent IN
tervals and supplying ample nesting
places this evil may be overcome. Heat
in connection with eggs does not neces-
sarilv mean excessive heat. which it is
known will iniure the quality OF eggs.
Fertile eggs are very susceptible TO
even moderate temperature and il