Candling later was almost always sure to show that a large percentage of the eggs were bad. To get his money back, the shipper then had to throw away the bad eggs and raise his price, which was felt all along the line to the consumer.
Chilling of eggs to 60 degrees Fahrenheit, or below, as soon after purchase as possible, was advocated.
Most eggs are fertile, and the life germ will deteriorate fast if not chilled. Even in infertile eggs the bacterial growth develops very soon. Wholesalers were urged to equip their plants with the latest cooling machinery.
All second-grade eggs, heated, shrunken or cracked, should be marketed as often and as near the source as possible. These are usually diseased or frozen, and are used by confectioners and bakers.
Before shipping, all eggs should be carefully rehandled and those badly "checked"—that is, with shells cracked—should be removed. Packing in standard cases is recommended, to prevent breakage. Eggs should be gathered by farmers daily and marketed at least twice a week.
Cause of Many Scandals.
The practice of selling poultry with feed, sand or gravel in their crops, which is paid for by weight with the bird, is discussed. This crafty dealer, friends that never fail.
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