Poultry culture sanitation and hygiene . asons of the year. The greater part of the bad condition of eggs on the marketis due to gross neglect, carelessness, and in some few cases todishonesty and a general lack of appreciation of the perishable 459 460 POULTRY CULTURE nature of eggs. The eggs from the producer to the consumertake a rather circuitous route. First, the eggs are gatheredon the farm, in many cases when convenient, sometimes oncea day and sometimes once or twice a week. They are thentaken to the house and held until it is convenient to take themto town. Then, just before going to
Poultry culture sanitation and hygiene . asons of the year. The greater part of the bad condition of eggs on the marketis due to gross neglect, carelessness, and in some few cases todishonesty and a general lack of appreciation of the perishable 459 460 POULTRY CULTURE nature of eggs. The eggs from the producer to the consumertake a rather circuitous route. First, the eggs are gatheredon the farm, in many cases when convenient, sometimes oncea day and sometimes once or twice a week. They are thentaken to the house and held until it is convenient to take themto town. Then, just before going to market, perhaps, thechildren are sent to search for nests, and a few hidden nestseggs are added to the collection. Many times these eggs arethen taken to the store in the country town and traded formerchandise, and then held for a time by the merchant undervery unfavorable conditions before being disposed of to thebuyer of some packer or wholesale egg house, at which time theyare hurried to the city wholesale firms. The common Fig. 183.—A con^enicnt three-compartment egg carrier. the railroads, and the express companies in particular areunmindful of the fact that the eggs are perishable productsmuch less breakable, and they are thrown in handling by carelessemployes and allowed to set in the hot summers sun for they reach the city they may be placed in cold storagefor a while, or they may be placed on the retail market. Thedeterioration in cold storage is a slow process, and monthsare required to noticeably affect perfectly fresh eggs. Eggsshould be perfectly fresh when placed in cold storage, andshould not be placed in storage with fish, kerosene, and otherproducts, as the objectionable odors are absorbed through thepores of the shell into the eggs as milk and butter absorb theseobjectionable odors. Cold-storage people recognize thesefacts and provide separate compartments for eggs. Thejobber or wholesale merchant candles the eggs and grades ,
Size: 2345px × 1065px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1921
