Evening Republican, Volume 15, Number 159, Rensselaer, Jasper County, 7 July 1911 — Hew to Candle Eggs; Process Is Described. [ARTICLE]

Hew to Candle Eggs; Process Is Described.

H. E. Barnard, state food and drug commissioner, is sending to egg dealers over the state copies of circular letters issued by an expert on egg candling in which the dealers are instructed as to the best methods of candling eggs. It is said the egg< should be candled in a dark room, which may be made hy stretching black cloths across an end or a corner of a room. In candling, it is shown, the candler should not look directly at the light used, except through an egg, as otherwise the glare will tire the eye and render the candling unsatisfactory. The following points are set out in the circular: Strictly fresh eggs, when held before the light, will present a uniformly clear, pluk to yellow appearance, the light showing through the egg. Eggs that are entirely decomposed or rotten will present an absolutely black appeal ance, no light showing through the egg. This class of eggs may be known at a glance. It is the intermediate grades that require time, study and experience to classify. These grades are as follows: Eggs that are just beginning to decay will show a black spot of variable size, according to the state of decomposition. They are known as

“spots.” Shrunken eggs are old eggs that have been carried in a reasonably cool temperature so they have not decayed, but have merely become shrunken by evaporation or moisture. The shrunken part always will be detected in the large end of the egg. For this reason, eggs always are held before the light with the big end up. The age of the egg may be approximately told by th? extent of the air space developed in the big end of the egg. Strictly fresh eggs are full and show no air space. This air space will be found to vary from one-eighth to three-quarters of an inch, according tothe age and temperature in, whTcIT ihiTegg has been held. Shrunken eggs mostly are found in the fall and winter when eggs are put on the market after being held for advancing prices. Hot weather causes the white of the egg to become thin and watery. This watery condition develops in hot weather in contrast to the shrunken space in cool weather. The watery condition will be noticed by turning the egg quickly before the light, always turning quickly back and forth to detect the watery condition and to get a more complete view than from looking only at' one surface. Eggs that .have been left.in the hot sun for a time will develop streaks of blood. These are partly hatched eggs and are known as sun hatched. Eggs that have been in an incubator and have not hatched also will show a somewhat similar appearance. Mr. Barnard has Issued a circular embodying the state law against the sale of rotten or partly decayed fruits. This is being sent to farmers and fruit dealers in the state.