. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Rural School Leaflet i i43 It is usually best, in fattening broilers, to give this ration morning and night only, giving at noon a light feed of cracked corn and wheat. When stock fattened in this way is shipped to market the packages should always be marked " ; This will bring the best prices. XI. GRADING AND PACKING EGGS FOR MAR
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Rural School Leaflet i i43 It is usually best, in fattening broilers, to give this ration morning and night only, giving at noon a light feed of cracked corn and wheat. When stock fattened in this way is shipped to market the packages should always be marked " ; This will bring the best prices. XI. GRADING AND PACKING EGGS FOR MARKET E. W. Benjamin In order to sell eggs most profitably, you should know how to grade and pack them for market. As soon as the eggs are gathered, sort out all the soiled ones and clean them. If they are only slightly stained, use a cloth moistened in water; if they are badly soiled, use scouring soap or similar substance. Do not soak the eQgs in water, as the liquid will pass into the interior of the egg carrying undesirable flavors. Washed eggs will not keep so well as clean, unwashed eggs; therefore it is better to keep the washed ones for home consumption and use them while they are fresh. Market eggs should be kept in a cool place and sold at intervals of not more than one week. These eggs should be carefully sorted and packed. In order to grade eggs for private trade, make two groups accord- ing to size. The first group should contain eggs each weigh- ing two ounces or more, that is, one and one half pound or more per dozen. The second group should contain eggs weighing less than two ounces each. The grading will be easier if you weigh a few eggs of two ounces each and use them as samples. Practice will enable you to select the eggs of various grades without weighing them. From each group of eggs take out those having approximately the same color (either uniform white or uniform brown), and a uniform shape and size. After all the eggs of small size, poor color, and abnorm
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