Evening Republican, Volume 15, Number 86, Rensselaer, Jasper County, 11 April 1911 — SOME IMPORTANT THINGS TO KNOW ABOUT EGGS. [ARTICLE]

SOME IMPORTANT THINGS TO KNOW ABOUT EGGS.

How to Candle and Grade Them and Information About Various Classifications. * ' -•»> Not long ago it was stated that the eggs in Indiana were not bought according to quality, but at a flat rate of so much per dozen. However, when these eggs are received by the buyer he is compelled to go over them and select the best eggs for his trade. The method used for this selection of eggs is called "candling” or “testing.” The “egg candle” or “tester” is made of wood or metal and, as a rule, is kept in a dark room. A light, Inside the tester shines through an opening, in front of which an egg is held by the candler. By a quick movement of the hand, the condition of the contents of the egg is quickly noted and the egg is placed in its proper class. A good candler works repidly and will test a large number of eggs in a day. Eggs are sometimes graded as follows: Extras—Weight 28 to 26 ounces, naturally and absolutely clean, fresh and sound, same color. A grade seldom used. First—Weight 26 to 24 ounces, sound, fresh and reasonably clean. Seconds—Shrunken, stale, washed, stained and dirty. Checks—Cracked, not leaking. Rots—lncubator, blood rings, dead ( germs, and decomposed eggs. All eggs should be bought and sola on this grading system so that an egg will bring what it Is worth. When the candler tests the eggs he bases his judgment on the following indications: Fresh—Opaque, appearing almost entirely free of any contents, sometimes dim outlines of yolk visible, air cell very small. Stale—Outline of yolk very visible, sometimes muddy In appearance, air cell very large. Developed Germ —Dark spot visible, from which radiate light ‘colored blood vessels. f . : .[ Dead Germ—Dark spot attached to shell, or red ring of blood, visible. Rotten—Muddy or very dark in appearance. yolk and white mixed, air cell large and sometimes movable. . Cracked—White lines showing irregularly In shell. Testing as above suggested will aid one in determining absolutely the -quality of the eggs, not only for marketing, but for incubation. The farmer

should demand that his eggs be bought upon the test. The buyer should cooperate with farmers and meet such demand by buying “loss off.” Recent changes in the pure food law make it unlawful to sell or offer for sale eggs which are putrid, decomposed, rotten or unfit for food. The only way to obey this law is to sell eggs upon the grade.—A G. Phillips, Associated Prof, of Poultry Husband.