For the good of the game. Handling and candling eggs, with side lights on live poultry

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UC-NI

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GIFT OF

For the Good of
The Game

Handling and Candling Eggs

With Side Lights
On Live Poultry

By JOS. R. NUGENT

PRICE TWENTY-FIVE CENTS

Copyright 1917 by
JOS. R. fiUGBNT

PREFACE

As the egg trade has about come to the conclusion that the average work
on egg candling contains such a mass of scientific detail that, at times, the
instructions contained therein for candling eggs were not as clear as they
might have been if less detail and simpler language had been used, I have
written this book with the object in view to avoid elaborate detail, and to
explain the different stages of deteriorated eggs in as simple language as
possible.

In addition to the candling instructions, I have also endeavored to clearly
explain to the producer what effect small-sized, sick or crippled poultry has
on the dealer's profits.

I hope the explanations given will result in a better understanding be-
tween the producer and dealer, and result in a "Live and let live" policy on
both sides.

CONTENTS.

Preface

Introduction 3-4

No. 1 Storage Packed 5

Current Receipts 5

Storage Seconds 5

Dirties No. 1 5

Dirties No. 2 5

Blinds, Checks, Cracks, Washed,

and Leakers 5

Prices — Seconds . . 5

Small, Dirt, Shrunken 5

Held, Stale, Weak, Watery and
Heated 5

Soft Yolk, or Badly Heated 6

Sunken Yolk, or Floaters 6

Musty or Odorous Eggs 7

Moldy Eggs »v 7

Black Rots 7

Sunken-Spot Yolks and Heavy
Spots 7

White Rots . . 7

Red Rots 7

Blood Rings 8

Green Whites, or Grass Rots 9

Sour Rots 9

Per Cent Grade, and Loss in Eggs. . 9

Cost per Dozen— to Find 9

Storage Temp, and Humidity 10

Keep Eggs from Sweating 10

Tell Storage from Fresh 10

Shrinkage 10

Top and Bottom 10

Age in Eggs — Air — Space 10

Fertility After Separation 10

Age to Begin Hatching. 10

Summary 10-11

Market Poultry— Live .12

Stuffed, Sick, Crippled Poultry 13

Per Cent Grade— Poultry 13

Poultry Box Measurements 14

Butter— How to Market 15

Hides — How to Prepare 15

GJ

Introduction

The United States Department of Agriculture gives notice that: Shipments
containing more than five per cent of bad eggs will be regarded as violating
the Food and Drugs Act.

"In the opinion of; that Department, eggs which contain yolks stuck to
the shell (Spots), Blood Rings, Red or White Rots, Green Whites, Sour Rots,
Moldy Eggs, and any other eggs which consist wholly or in part of a filthy,
decomposed, or putrid substance, are adulterated.

"Eggs which are adulterated may be shipped in interstate or foreign com-
merce for use in tanning or other technical ways, without violating the provi-
sions of the Food and Drugs Act only, if they are first denatured so as to ren-
der them incapable of being used for food. Since it is impracticable to denature
eggs in the shell, adulterated eggs must be broken out and denatured prior to
shipment. ' '

Both the Federal and State authorities are determined to enforce the ]aws
governing the sale of bad eggs. It follows that dealers in eggs should be
extremely careful in the matter of making sure that the stock they offer for
sale meets the law's requirements.

While the officials will consider that any lots of eggs destined for food pur-
poses and containing a maximum of 5 per cent bad ones as being barely pass-,
able, still they will be liable to view with suspicion any lots containing that num-
ber of bad ones, or perhaps less, as being stock that was not candled with the view
to eliminate all bad ones, but candled to leave in as many bad eggs as one dared
and escape prosecution. In that event ic might give the owner a bad reputa-
tion and should make him an object of suspicion in any future dealings; because
it probably would be a difficult matter to convince the officials that one meant
to be fair, in view of the fact, that means were at hand to assist the owners
of eggs in putting their stock into salable condition if they were so minded
to employ them. Ignorance would hardly serve as a mitigating circumstance in
these days of candling lamps and colored egg charts.

With the many candling appliances so easily obtainable, even the producer
should not check the blame to the shipper, nor the shipper or retailer to the
commission man. The original and each successive owner should be held account-
able for the stock he sells.

Selling or buying eggs ' ' case count ' ' absolves no one from blame for offer-
ing bad eggs for food purposes. The officials understand clearly, that the buyer
who employs that method is putting a premium on shiftlessness, encourages the
seller to shirk his plain duty in the matter of eliminating bad eggs, encourages
mediocrity, and encourages an evasion of the law. The authorities will con-
sider the "case count" buyer or seller as deliberately hostile to the cause of
progress and fair dealing; and in all probability will force the offenders to dis-
agreeably realize that buying and selling bad eggs is a poor business — financially
or otherwise.

If heat, carelessness, or neglect on the owners part should result in bad
eggs, it would be an injustice on their part to make an innocent purchaser the
victim because of them.

Eggs from hens separated from the cockerels at the close of the breeding
season are the least impervious to heat; but all eggs begin to deteriorate from
the time they are laid — and rapidly in hot weather. Candle your eggs at the
approach of warm weather! -

366324

A. H. BARBER CREAMERY SUPPLY CO.. CHICAGO, ILL.

If you are a producer, gather eggs once daily in the spring months, and
twice daily in hot weather; and keep in a cool, dry place until they are ready
for market. Then candle carefully; do your level best; but in any event, be
sure to throw out ROTS— <as Black Rots, Spots, Blood Eings, Bed and White
Rots, Musty and Moldy Eggs, and Green Whites and Sour Eots — if you can
detect these last two grades.

When hauling to market, place in regulation fillers with partitions between,
and hay, straw, or excelsior in the tops and bottoms of containers. Keep them
in the shade, and, when possible,' place, them in the vehicle so that the eggs will
have access to plenty of air.

If you are a shipper, candle carefully for grades before you load into your
refrigerator car, or cooler. And it will pay in the long run if you should candle
your SUMMER eggs out of the cooler at shipping time, even though they had
been candled in several months previously.

If you are a retailer, candle your eggs carefully just before delivering to a
customer, even though you think they are all good. It will not take half a
minute to candle a dozen eggs; but it might take years to live down a bad
reputation for "Quality" and "Service" that one bad egg would give your
store. Replacing a bad egg does not make the recipient forget the original bad
one. The first bad egg nauseates some persons to the extent that they quit using
them until cold weather, and even then, cautiously. You can't afford to let a
slogan like the following dwell in a customer's mind: "When you think of bad
eggs, think of So-and-So & Co."

Don't wait until summer to candle. Guard against hid-out nests or incubator
eggs in the spring, or held, stale eggs in the fall.

Only today, May 12, 1917, the lady of the house called my attention to an
egg she had broken into a saucer intending to mix it with flour for pancake
batter. It was a sorry-looking mess; the yolk was scattered over the saucer,
contained blood, a partly hatched chicken, and had a sickening, sour odor. I
asked her if she would have any trouble in having the egg replaced. She replied:
"He (meaning the grocer) won't get the chance to replace this, or any other
egg in future: — for me!" The foregoing is not fiction; just a simple fact.

Do not rely upon the replacing of bad eggs to appease a housewife. Do not
give her a chance to discover that you did not inspect the stock before sending
it out. Placing the blame on the wholesaler, shipper or producer does not interest
her; she only understands that it was your duty to see that she got just what
she ordered in the first place.

Your dealer might act in good faith, and think that every egg he delivers
is perfectly good; but he must rely upon the infallibility of his egg-candlers,
who -must not make one mistake in 10,000 — a difficult feat, as they have to sort
and candle several grades working at top speed , and though they use the utmost
caution, it is a difficult matter to keep from dropping a bad egg now and then
into a case containing good eggs.

The application of the Golden Rule to egg sales by every person that sells
them would greatly assist our Government in their endeavor to stamp out the
bad egg evil; it will be considered the kindliest manner of co-operation, and
fully appreciated.

The following pages will describe how the different classes of eggs look
against the light, when broken, and how disposed of:

A. H. BARBER CREAMERY SUPPLY CO.. CHICAGO, ILL.

FRESH SPRING EGGS.

STRICTLY FRESH GATHERED:

Contents clear and full-bodied. The yolk, or air-space scarcely ever per-
ceptible. Shell, firm and crisp.

No. 1 STORAGE PACKED FIRSTS:

All good-sized stock. No Small, Dirty, or Cracked eggs. Should average,
at least, 44 pounds net to the 30-dozen case. Not necessary to candle in March,
April, or May, if reasonably certain that the stock is Fresh Gathered, from
clean, regular nests. Some dealers take no chances, but candle them if intended
for storage.

CURRENT RECEIPTS:

Original receipts, ungraded. Contains mixed grades, as: No. 1, Small,
Dirties, and Cracked eggs. Careful shippers do not store them ungraded.

STORAGE SECONDS:

Culled from fresh Current Eeceipts. Contains Small and Slightly Stained
eggs. Only their size and appearance keeps them out of the No. 1 Storage
Packed class. Stored freely.

DIRTIES No. 1:

Broadly Stained and Smooth Dirties — not crusted. Safe to store.

DIRTIES No. 2:

Crusted, dirt, or yolk-smears. Not safe to store, on account of the more
or less odorous nature of the matter on the shell, which often penetrates to the
contents. Susceptible to mold. Not favored by housewives.

BLIND CHECKS, CRACKS, WASHED, LEAKERS:

Blind Checks are not visible to the naked eye. Detected when "clicked"
together when grading for storage packing or when candling. Some shippers
include Blind Checks with Dirties, but, to be safe, put them with the Cracks,
as the chances are that they will be cracked before reaching their destination.
Cracks, Pin-hole Checks, and Washed eggs should be disposed of locally, as they
are very susceptible to mold. Leakers should be discarded if not sold locally.
Very susceptible to germs.

PRICES:

In the wholesale markets there is usually from 2 to 3 cents difference
between No. 1 Storage Packed and Seconds, and about 1 cent difference in each
of the grades from Seconds down; that is, Dirties are usually 1 cent lower than
Seconds, and Cracks are usually 1 cent lower than Dirties. The shippers, as a
rule, sell their storage grades from Seconds down at a lower price than they
pay for the original Current Receipts.

It will be noted in one of the chapters that Pin-hole Checks and Washed
eggs are listed with Cracks. The sellers will understand from that notation that
eggs so treated are a loss to the buyer. Both are unfitted for storage. When
selling Pin-hole Checks, it would be only fair to tell the buyer what he is get-
ting, as inadvertently, he might place them in with No. 1 Storage stock and
subject the entire case to mold.

It should not be necessary to call a buyer's attention to a Washed egg;
they advertise themselves by their smooth shells and lack of the luster which
is observed in the shells of unwashed fresh eggs.

.SUMMER SECONDS.
SMALL, DIRTY, SHRUNKEN:

As graded in the Spring Seconds.

HELD, STALE, WEAK AND WATERY, HEATED:

Caused by holding too long before marketing; rough handling when shipping
or hauling to market, which loosens the membrane allowing the air-space to shift;
and heat, principally, which produces deteriorating conditions in the Fertile or
Infertile egg.

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL.

WHEN CANDLING:

The more or less visible air-space is the infallible sign of the Held egg. The
shifting air-space denotes the Weak and Watery egg, and the darkened, flat

SDlk rising to the top of the egg marks the first visible sign of a Stale or
eated. condition. In hot weather the Fertile egg shows the Hatch-spot (the
embryo chick) on the flattened yolk. Often all the foregoing conditions can
be observed in the same egg.

WHEN BROKEN:

The eggs will " stand up," but the yolk may be of a pale yellow color,
and flat, lifeless; the White, thin. In the Fertile egg the Hatch-spot is thick.
These eggs will deteriorate rapidly in hot weather. Cold-storing for a short
hold, or an early consumption, is advisable.

The foregoing list of Seconds, though salable and of good odor and taste,
will not stand much shipping or long storing. Available for any home use if
kept in a cold place and not held too long before using. "Breakers" freeze
the contents in cans, for manufacturing the desiccated or dried egg product.
This product is used for egg flavors. Bakers are extensive users of these eggs.

BADLY HEATED, OR SOFT YOLKS:

Another and poorer class of Seconds. Age and rough handling, combined
with heat, weakens the yolk membrane to the point where it permits of some
seepage of the yolk into the white.

WHEN CANDLING:

Shows some shrinkage, but not necessarily heavy. The straggling yolk is
found near the top of the egg, and shows by its more or less loose condition,
whether it will "stand" when broken.

WHEN BROKEN:

The yolk, light colored, and usually breaks and runs over the pan; seldom
can be separated from the white. Hatch-spot shows plainly if Fertile. White,
thin and watery.

As these eggs are undoubtedly the forerunner of White or Mixed; Rots, it
would not pay to take any chances on their getting through to market before
they arrive at the Eot stage, particularly after a long haul. Housewives are
suspicious of this egg when it shows the conditions described. "Breakers" find
them available if the odor is good and they are reasonably certain that bacteria
are absent to a certain extent. Some shippers pack these eggsi with Cracks,
on account of their being a poor storage proposition.

SUNKEN YOLKS, OR FLOATERS:

Deteriorated farther than Badly Heated or Soft Yolks. Either subjected
to a greater degree of heat, or a heat of longer duration, than the ordinarily
heated Seconds. -V.

WHEN CANDLING:

The darkened yolk is found at the bottom of the shell, and, when rotated,
rolls heavily. If not stuck to the shell, it is edible at this stage to a certain
extent. Considerable shrinkage.

WHEN BROKEN:

The yolk is flat, and in the Fertile egg the hatch-spot is plainly seen; also
the infallible sign of the embryo chick — the "tread," a white, flimsy line
streaked through the center of the hatch-spot.

NOTE:

These Seconds, like the previous ones, are a poor storage proposition, and
should be used as soon as or soon after, they rea&h the stage described. They do
not ' ' stand up " as well as the earlier Seconds, and for that reason are not
altogether suited for poaching, soft-boiling, or straight-up serving. Mostly suit-
able for flavoring purposes. Heat causes rapid deterioration.

These eggs, or any weak or heated eggs, when shipped any considerable
distance without refrigeration, are liable to arrive in a more advanced state of
decomposition than when they started. That is often the reason why a shipper
cannot understand the difference between his grade at the shipping-point and
the candled grade at the receiving end. Instances are known where some heated,
fertile eggs started out on a 100-mile journey by freight in the month of
August — and arrived as chickens!

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL.

SECONDS— ANY SEASON.

MUSTY OR ODOEOUS EGGS:

Eggs held in damp, musty places, or held where vegetables are kept, either
in their fresh or putrid state, readily absorb odors, as potatoes, onions, or
lemons; or damp strawboard in egg-cases will affect the natural flavor of the
egg.

WHEN CANDLING:

The light might not show anything wrong; but their odor, evjen in the shell,
is usually distinct enough to be easily detected.

WHEN BROKEN:

The condition noted in the foregoing might apply when a Musty egg is
broken — nothing apparently wrong, except 'the unmistakable odor; but this egg
is undesirable, for the reason that it will impart its musty or vegetable odor
to any food into which it is mixed. " Breakers'7 or bakers discard them if con-
taining any foreign odor, taking no chances on ruining their products with them.

MOLDY EGGS:

Stock held under damp conditions; prevalent in Cracked eggs or manure-
crusted Dirties.

WHEN CANDLING:

Often shows with stuck, black spots; heavy shrinkage.

WHEN BROKEN:

Shows green mold; often with yolk stuck to shell at mold-spot. Odor,
musty, moldy. Considered totally unfit for food purposes at this stage.

BLACK ROTS:

Should be listed last; but, as the Moldy Eggs are not much better, will list
them here. Not necessary to candle them; the blue-green, greasy shell and
extremely light weight betray them without using the light. There is absolutely
no excuse for a Black Eot in a basket or egg-case. Contents show all black
against the light.

SUNKEN^SPOT YOLKS (LIGHT SPOTS) AND HEAVY SPOTS:

The yolks of eggs held in colder temperatures than that which they have
been previously subjected too, if not moved from time to time, will settle and
adhere to the shell membrane usually near the bottom of the egg, and develop
as Light Spots. Eggs subjected to incubation temperatures, or lying in damp
places, or out- of -way nests on the ground, develop as Heavy Spots

WHEN CANDLING:

Usually shows heavy shrinkage; shifting air-space. Part of the yolk wiJl
be stuck to the shell and show as a thick, dark blotch about the size of a five-
cent piece. If the stuck spot shakes loose easily and shows no blood ring, it might
be termed a Light Spot. The stuck spots are usually found near the bottom of the
egg. If the spot contains blood, or shows black under the light, the egg would be
termed a Heavy Spot. The Infertile egg usually shows the dark spot stuck to
the membrane covering the air-space at the top of the egg.

WHEN BROKEN:

A Light Spot might drop clean from the shell, with no part- of the yolk
adhering to the shell; but the odor is usually more or less stale. Of doubtful
food value. In the Heavy Spot, parts of the flattened yolk stick to the shell;
often contains Blood Kings, and has a sour, fetid odor. Yolk, light yellow.
White, watery, and often a light yellow color. Very bad.

WHITE ROTS, OR MIXED ROTS:

Usually found in Fertile eggs. Styled Mixed Rots by some on account of
containing broken blood rings, broken yolks, and many Spot conditions — Spots
that were shaken loose from the shell and not used at the time; also because
the yolk and white, which, on account of broken membranes, seem to be com-
pletely mixed.

-A. H> BARBER CREAMERY SUPPLY CO., CHICAGO, ILL. __

WHEN CANDLING:

When rotated, the yolk is not distinguishable separately; the entire con-
tents appear as a loose, light-colored mass; hence the name Light or .White Rot.
ShoWs some shrinkage.

WHEN BROKEN:

Contents are thoroughly mixed, a sickly, pale yellow in color, and an
offensive, sour odor. Yolk and white not distinguishable separately, and thin
and: watery.

NOTE:

Not detected readily by a novice in candling unless when rotating he
notices the very loose condition of the yolk and the unusually light color of the
contents.

These eggs are an advanced stage of. the Badly Heated (Soft Yolk) or
Sunken Spot eggs. Heretofore some cahdlers, for the want .of a better name,
styled them Sour Rots, or Mixed Rots, using this last term principally on account
of the mixture of white and yolk, and, too, because of doubt as to whether to
term it by any one of the three names mentioned. On account of this confusion
of terms, many dealers have not taken the trouble to name or chart the advanced
stage of the Badly Heated (Soft Yolk) or Sunken Spot eggs; taking it for
granted, no doubt, that the candler understood that when the eggs mentioned in
the foregoing have arrived at the complete yolk-breaking stage, they are unfit
for food purposes. The term White Rot, then, may be useful in designating the
final passing of its immediate predecessors.

RED ROTS, OR MIXED ROTS:

Usually appears in the Infertile egg. Age and weakened membranes, coupled
with heat, partly decomposes the contents and makes them thin and watery.
The weakened membrane, too, permits of seepage of the yolk into the white —
one of the conditions which also makes for White Rots. Some persons account
for the Red Rot by attributing it to a diseased condition of the ovaries, causing
blood to seep through the soft, flimsy shell before it had fully formed.

WHEN CANDLING:

Shows some shrinkage, but not necessarily heavy. The entire contents are
very dark colored; the white scarcely distinguishable. When rotated, the white
and yolk roll as one mass.

WHEN BROKEN:

Yolk is much darker than usual, and would seem to be compact were it
not for the presence of a considerable portion of it mingling with the white.

NOTE:

Less seems to be positively known about the Red Rot than about other
eggs in the tabooed class— that is, as to the cause of all of its badness. Suffice
it that this egg with its extremely dark-colored yolk, with parts of it mixed with
the white — in fact, any egg with a breaking yolk — would have a difficult time
in "getting by" the average housewife. The Department of Agriculture asserts
that it contains enormous amounts of bacteria.

BLOOD RING ROTS:

Eggs, if Fertile, and held too long in a temperature of 70° F., or over, will
begin to incubate — anywhere; or, if Infertile, to weaken and spoil — in an incu-
bator, under sitting hens, when exposed to the sun in out-of-way nests, or on
the bottom layer of egg-cases. This incubation develops a Blood Ring as the
temperature gets higher. The Blood Ring is the embryo chick, the germs of
which were killed on account of low temperatures before they were fully
incubated.; At a temperature of 103° F., this germ will appear in twenty-four
or forty-eight hours.

A.-H-. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL.

WHEN CANDLING:

Shows some shrinkage, but not necessarily heavy. The yolk shows as a
dark mass at the top of the egg. On this yolk, a distinct, thread-like dark ring
will appear when the egg is rotated, varying in size from half an inch in
diameter and under.

WHEN BROKEN:

The hatch-spot shows clearly in the yolk, surrounded by BTood Rings and
other blood streaks. The white, thin and watery.

NOTE:

Light Blood Rings are considered by some authorities as of a certain value
for food purposes. But the Federal Government's regulations do not seem to
make any distinction between Light and Heavy Blood Rings; therefore it
would seem scarcely worth while to try to put a Light Blood Ring through.

GREEN WHITES, OR GRASS ROTS:

Grass has nothing to do with the greenish tint in the white of this egg.
Hard to account for except that as they are prevalent in the wet, spring months,
and as almost invariably the green tint is found in the Caked or Washed Dirties
and Cracks, it is to' be presumed that the germ which infests this egg is not
produced by heated conditions, as is the case with whole-shelled and clean eggs.

WHEN CANDLING:

Hard to detect under the candle, except that the contents appear very light
— too light to be normal.

WHEN BROKEN:

The yolk is usually firm, but tough, and occasionally parts of it are found
to be mixed with the white. If decomposition has set in, there is a fetid odor;
otherwise, the odor might be good. But if the greenish tint shows in the white,
to Be safe, discard this egg.

SOUR ROTS:

Another egg that- is hard to catch under the candle, except that the white
might appear to be thiek, or the yolk might be partly mixed with the white on
account of broken membranes, or if your sense of smell is acute enough to
detect the sour odor before the egg is broken.

WHEN BROKEN:

. Unless the: above" conditions prevail, as broken membranes or thick whites,
only the sour odor will betray this egg. Considered unfit for food purposes if
this, odor is evidenced.

NOTE:

As the Green White and Sour Rot eggs can be scarcely detected against
the light, even by expert candlers, some authorities seldom mention the exist-
ence of these eggs, except that the Badly Heated and Sunken Yolk eggs in the
advanced stage are sdmetimes inaptly termed ( 'Sour Rots. ' '

PERCENTAGE OF GRADES AND LOSS IN EGGS:

In the spring, during Storage Packing, many dealers estimate the grades
and loss as follows, (basing 400 cases to the car).

Loss: Mashed and Shorts .00%% 2 cases.

Seconds: Small, Checked, Dirty .14%% 58 cases.

No, 1 . 85 % 340 cases.

The foregoing figures vary according to the sections of Small or Large egg
production. But 5 per cent either way should about catch the extremes, as:
Large egg sections, should yield 90 per cent No. 1; and Small egg sections, 80
per cent No. 1. In •summer, eggs from cool climates show a higher percentage
of No. 1. Figures are too varied to try to give an average estimate here.

FIGURING COST PER DOZEN, GIVEN PRICE PER CASE:

Divide by 3, and point off three places to the left.

A. H. BARBER CREAMERY SUPPLY CO.? CHICAGO, ILL.

COLD STORAGE TEMPERATURE AND HUMIDITY:

Temperature, 29-30° F. Humidity, 82-80%.

TO KEEP EGGS FROM SWEATING:

Before taking the eggs into a warm temperature, spread them out on clean,
slat-shelved poultry racks; or transfer them from the cases to cages made of
wire mesh; and have 1-inch cleats on the bottom, to allow the circulation of air
underneath if several cages are to be dried at the same time. Eemove fillers, but
leave flats between layers.

Whether using the racks or #ages, after the eggs are taken to the higher
temperature, turn the electric fan on them until they are thoroughly dry. Candle
carefully after drying.

TO DISTINGUISH STORAGE EGGS FROM FRESH:

It seems to be easily done by any one not actively engaged in the egg busi-
ness; but storage egg dealers, or veteran egg-candlers do not seem to be able to
pick them out. The veterans can tell a Held egg, but they cannot say if the
egg has been held in or out of storage.

SHRINKAGE:

This refers to the air-space. The area of the air-space shows the extent
of the shrinkage.

TOP AND BOTTOM:

In this book, when mention is made of the "top" of an egg, the large or
butt end is meant; the small or pointed end is the "bottom77 of an egg.

TO DETECT AGE IN EGGS:

Eggs begin to evaporate soon after they are laid, causing a shrinkage of
the contents; the vacuum created on account of this shrinkage fills with air,
and is termed the "air-space."

No air-space denotes a Strictly Fresh egg. As the age of the egg increases
the space grows larger.

Some persons claim that an egg is about a month old if the circumference
of the air-space at its widest part is of the circumference of a ten-cent piece;
when it gets around to the circumference of a twenty-five cent piece, it is
between six and nine months old. If held outside of cold storage, this last
condition would stamp the egg as Stale. Eggs evaporate more rapidly outside
of cold storage.

FERTILITY OF EGGS AFTER SEPARATION:

Eggs are sometimes Fertile after the male bird has been removed for as
long as 21 days, but as a rule the fertility is practically gone the tenth day,
and often earlier than this. This depends considerably on the individual and
perhaps the vitality of the bird.

AGE TO BEGIN HATCHING:

HENS 1 year old; incubation 21 days; useful 5-10 years.

TURKEYS 1 " " " 28 " " 10 "

DUCKS 1 " " " 28-35 " " 10 "

GEESE 1 " " " 30-35 " " 10 "

GUINEAS 1 " " " 25 " " 10 "

PIGEONS 1 " " " 18 " " 10 "

Pigeons hatch 5 pairs a year, feathered fully in 4 weeks.

SUMMARY.

It will be noticed that the specifications for No. 1, Spring storage stock,
March, April, and May, call for "Fresh Gathered stock, from clean, regular
nests." Eggs gathered in these months are the soundest and best flavored eggs
of the year. Further, by keeping them in cold storage they are better preserved
than if kept outside of cold storage; because the cold temperature of the rooms
disposes of the heat problem, the worst enemy of the egg, and a certain humidity
in the egg-rooms prevents dry, atmospheric conditions from absorbing moisture
from the egg and lessens evaporation — shrinkage. The equalization of the two
in proportion brings the eggs out of cold storage in good condition after nine
or twelve months' holding.

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL.

On the other hand, eggs held outside of cold storage evaporate rapidly,
because of the dry, warm air absorbing moisture in the egg, and but little if
any moisture in the atmosphere of sufficient duration to assist in lessening
evaporation; hence the Stale egg, even if held one-third of the time a Storage
egg is held.

A Storage egg put away in the spring and held for the season, until January
first, would not be considered a Stale egg by the trade, because the sanitary
condition under which it is held, coupled with the cool and humid atmospheric
surroundings, keeps it as sweet as it went in, and its nutritive value would
not have been lessened in "the least.

Eegarding Summer Seconds, or Heated eggs: It should be understood that
eggs begin to deteriorate from the time they are laid, and rapidly in hot
weather, when bacteria apparently thrive best; so it behooves the producer to
exercise more care with his Summer stock than with the Spring or Winter
eggs. Bacteria may be present in a Heated egg to a certain extent, but not
enough to harm any one; and until the egg shows every evidence of being unfit
for food, it may pay to use some caution as regards discarding them entirely.

When an egg shows that it will not stand much handling or shipping, a
producer would have the choice of taking it to his dealer for his ruling, use
for flavoring purposes at home, or cook for chicken food. It would be poor
business to take a chance on the consumer discovering the condition of the egg
mentioned.

" Breakers/' after candling, break the shells of eggs, and, as an extra pre-
caution, examine the contents closely before using. If the yolks show a weak-
ened, heated condition, but if the odor is a little stale (not fetid or sour) they
will use them; because, though some bacteria may be present, the extreme heat
employed in manufacturing) the product would effectually dispose of them or
the slightly stale odor. But when an egg gets close to the Badly Heated, Sunken
Yolk (Floater) stage, it would have a poor chance in qualifying as a "breaker V
product upon arrival.

All Blood Rings are placed under the ban; because, though a Light Blood
Ring might go through the "desiccating" process with the extremely heated
temperatures used and emerge as an egg powder, practically germless and whole-
some, yet the United States Department of Agriculture feels, no doubt, that the
line must be drawn somewhere, lest the confusion and misunderstandings
engendered in discriminating between Light and (undoubtedly bad) Heavy Rings
would be too great and not worth the trouble of making the distinction.

If an egg started on a journey as a Light Ring, but arrived as a Heavy
Ring, would the responsibility be fixed upon the owner of the egg at the Heavy
Ring stage if distinction were made between Light and Heavy Rings? The
present ruling dispels all doubt.

At times a blood-clot will be noticed in an egg; but if the egg shows every
sign of being perfectly good, outside of the clot, it is just as good as it looks;
because the clot simply means that a small blood-vessel has been ruptured during
the formation of the egg, and the removal of the clot before using is all that
is necessary. Do not confuse these eggs with Red Rots or Blood Rings.

In another part of this book mention is made of the ' ' Grass Egg, ' ' and that
grass has nothing to do with its bad condition, nor has it; but grass or any
green food may have a tendency to make dark yolks. Housewives prefer the
darker yolks because they make a more appetizing appearance when sen ed
"straight up" and are more wholesome appearing, even out of the shell before
using, than the pale yolks; but there is not a particle of difference in the nutri-
tive value of the pale and dark yolks. As the feeding of milk, tallow, and white
eornmeal will bleach a chicken's flesh, the want of green foods will produce
pale yolks in eggs.

For sanitary reasons, it is well for the housewife to wash eggs just before
usin<r them: but a dealer should never wash eggs for market purposes, as it washes
off the mucilaginous coating that to a great extent protects the eggs from mold.
Without this coating, washed eggs are very susceptible to germs and mold; there-
fore they cannot be used for storage purposes.

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL,

Those of you who have not made a study of candling should do so; not
only for financial reasons, but you will find a certain pleasure in the study,
and a positive pleasure in the knowledge that any stock that might be sent out
from your hands has another name besides just eggs — "Quality!"

LIVE POULTRY.

It may not be amiss, herein, to touch upon the subject of farm poultry, as
much has been said about the small-sized poultry and eggs.

Many assert that small birds lay small eggs; others declare they do not.
Veteran poultry and egg dealers who have handled vast! amounts of both at
wholesale say they fight shy of either if fair to large sizes of poultry and
eggs can be obtained instead.

A veteran, wholesale poultry dealer when asked his reasons for discriminat-
ing against small-sized poultry and why he advised against raising them, said:

"I can not sell the small birds for as much par pound as the larger b^fd
— often a difference from two to four cents a pound, dressed. If for no other
reason, the one given should make them decidedly unpopular for market use.

"As for raising them, they consume fully as much feed as the larger
varieties, and consequently cost "more per bird per pound to feed and care iqr,
and bring less per bird per pound on the market. Therefore, in order to beat
that handicap, they should be phenominal layers. Some claim, the-y are— the
raisers of small poultry who inherited the custom from their ancestors."

Some persons might dispute the poultry man's assertion that it costs as
much to feed small fowls, as large ones; but if there is any difference at all^-
^presumably in favor of the small fowls when cooped— it would scarcely be
heai'ly enough to offset the higher prices obtained for the larger birds.

: And there is no doubt that there are just as prolific layers among such broeds
as Plymouth Eocks, .Wyandottes, Rhode Island Eeds, and the like, as there are
among the smaller breeds; as the numerous egg-laying contests in different parts
of J~.e country have proved.

But in my opinion, the size of the bird does not always determine the size
of the egg it lays. I've known Brahma's to lay small eggs upon occasion,
and Minorca's large eggs upon occasion; at other times the same birds would
perform just the opposite.

With respect to the small bird as a retail market proposition, the fact is
forced upon us, whether to our liking or not, that the average housewife does
not like it, principally because it has little fat, and a bird with little fat is
scarcely ever a tender one.

Eaising large breeds of poultry, then, suitable for eggs and market pvir-
poses, seems to be the sounder proposition, on account of obtaining for them
more money per bird and pound, and at the same or hardly much more cost of
feed and care than that expended for the smaller birds, which are forcer! to be
sold for less money per bird and pound, as the poultry man said.

In very hot weather only, small birds might have a chance to Compete with
the larger birds in the live poultry market, but never ".in the dressed poultry
market, where the price of heavy poultry is always higher than the lighter stock
— this refers to fowls and springs: not broilers.

If two farmers drove up, one with a coop of 20 Barred Eock fowls, weigh-
ing 100 pounds, the other with a coop of 20 Leghorn's, weighing '60 pounds, -the
result should show something like the following:

20 Eocks, 100 pounds, at 18 cents .$18.00

20 Leghprns, 60 pounds, at 16 cents 9.60

Balance in favor of Eocks ....$. 8.40

: The foregoing is not exaggerated, and at the time of this writing the: price
in the country for fowls is 211/£ cents, . • .: . ST.:!

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL.

In the big markets the small fowls and springs are the last thing sold, and
at a discount from the larger poultry's price. Call it prejudice if one wills, but
the wholesaler is "facing a condition; not a theory.7' Even if the two lots
of live poultry mentioned were sold at the same price per pound, the difference
in favor of the larger breed would be $7.20. And figuring eggs at 25 cents a
dozen, the Leghorns in the example given, would have * to lay in two months,
402 more eggs than the Eocks laid in the same space of time to overcome the
handicap of the price and weight of the Eocks.

The wholesaler is very much in earnest in his endeavor to weed out small-
sized poultry,- and some dealers, a few years ago, offered tO'^frade any heavy
breed cockerel they had for a smaller bird — not pound for pound, but 'bird for
bird, — taking 'the loser's end; and the majority of the breeders offered by the
wholesalers were fit to grace any poultry show.

In conclusion, one should think if the wholesalers have any sentiment at all
in connection with any particular poultry breeds, those breeds most suitable for
all-round market purposes would have the first claim to their affections.

STUFFED, SICK, OR CRIPPLED POULTRY.

All live poultry buyers are agreed that the worst evil they have to contend
with is "croppy," sick, or crippled poultry. The following is a composite state-
ment of their views:

"When poultry is brought in stuffed with shelled corn, wheat, or other hard
grains, the buyer cannot get the stock back 'on to a regular feed until the
"hard feed works out of the craws. The bird is sluggish for days, and if a car-
loi buyer takes up: the stock, he refuses to buy them in a croppy condition unless
he is allowed a "dock," or weight allowance, which is usually about 5 per cent.
This dock often causes a loss to the buyer, particularly if the poultry had been
bought on a basis of a small margin of profit, as 90 per cent of the live poultry
is bought.

"It is against the law to stuff live poultry in New York city, where a
shipper used 'to stuff it in the old days to keep from going broke; but the
raiser is not up against anything like that, as he is obtaining 10 to 1 compared
to the shipper's profit, even if the raiser sells with empty craws.

"It may interest the seller to know, too, that the shippers sustain a dead
loss on: Scaly Legged, Swelled Vent, Crooked Breasts, Crippled or Sick birds.
This stock is graded as "culls" by dressers, and is always sold far below cost,
if sold at all

" Carlot buyers of live poultry will not put the foregoing class of stock into
their 'cars at all if they can be detected before they are loaded; and if, by
accident or otherwise, they get into the cars, the inspectors at destination points
detect, them, and refuse to allow them to be placed on sale. Even with extra
•precautions taken at the receiving end, the death loss en route, at times wipes out
the profit on the venture .as a whole. "

A; live poultry dealer does not object- to a small amount of feed in the
craws, and where the intent has not been to stuff them; but in any event, it does
iiiiot seem to be altogether right to sell $3-a-hundred corn as $18-a-hundred poultry.
-It seerns to.be wrong, viewed from any angle.

Were i!t not for the many fair customers, the average poultryman would
have to, go out of business, and if the "stuffers" and the sellers of nick and
crippled poultry understood that the poultry-buyer often has a difficult time in
making a living with. No. 1. poultry, it is hard to believe that they would
deliberately burden Mm with stock that produces a dead loss.

PERCENTAGE OF WEIGHT GRADES IN POULTRY:

No. 1 Poultry, under 3 pounds . 20%

• No. 1" Poultry, from 3 to 3% pounds. 24%

No. 1 Poultry, from 3y2 to 4i/2 pounds 36%

No. 1 Poultry, from 4% to' 5% pounds t . 14%

No. 1 Poultry, from: 5^ and up. . . . 2%

No. 2 Poultry, all weights ., . 4%

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL.

TO DETERMINE BUYING PRICE OF LIVE POULTRY TO CLEAR 1 CENT
PER POUND PROFIT, GIVEN DRESSED OFFER DELIVERED:

25 birds, 2V&c per head.

Dressing cost, 100 Ibs $0.625

Express or Freight, 100 Ibs 1.00

Ice (Barrel Pack), 100 Ibs 25

Package (Barrel), 100 Ibs .20

Fixed Expense (office, etc.), 100 Ibs 50

Divide by Dressed Yield 85 $2.575

Dressed Expense $3.03

Take Ic less offer $13.00

Subtract Dressed Expense 3.03

Cost, Dressed Buy $ 9.97

Multiply by per cent yield

Cost of Live Buy $ 8.47

This example does not cover box-packed or milk-fed stock. To cover any
individual case, add or subtract costs or yields as apply.

The buying price resulting in the foregoing, with expenses added as listed,
should show a profit of 1 cent per pound on a 14-cent, dressed, delivered offer.
It works the same with any price.

POULTRY BOX MEASUREMENTS.

The National Poultry, Butter & Egg Association, recommend standard sizes
for each size-grade of dressed poultry, and material of White Wood or White
Tupelo, nailed — not tongued or grooved.

They advise the standardization of poultry boxes of the following dimen-
sions:

Dry-Picked Broilers, One Layer, Breast Up.

Length Width Depth Ends E.T.B.

15 Ibs. under.

16 @ 20 Ibs...
20(3)24 Ibs....
25@30 Ibs...

Dry-Picked Chickens, One Layer, Breast Up.

31 @36 Ibs.... 19 17 6 % %

Dry-Picked Chickens, Two Layers, on Sides.

31 @ 36 Ibs 16 14 7 V2 5-16

Dry-P'cked Chickens, One Layer, on Sides.

37@42 Ibs.... 29 17 3V2 % %

Dry-Picked Chickens, Two Layers, on Sides.

37 @ 42 Ibs IT 15 7 % %

43(3)48 Ibs.... 18 16 7% % %

49 (ft) 58 Ibs 18V2 16 7% % %

5Q Ibs. & over. 18V2 18 8V2 % %

(Outside cleats on last three.)

Dry-Picked Fowl, Two Layers, on Sides.

31 @36 Ibs.... 151/2 131/2

37 (ft) 45 Ibs 16 14 7i/2 % %

46^)54 Ibs.... 161/2 15 8 % %

55 @ 66 Ibs 17 16 8V2 % %

68 Ibs. & over. 18 17 9 % %
(Outside cleats on last three.)

Dry-Picked Ducks, Two Layers (O. S. Cleats).

42 (a) 52 Ibs 20 13i/2 7i/2 % 5-16

53 @ 62 Ibs.... 23 14 8 % %

60 Ibs. & over. 24 14% 8% % %

Dry-Picked Geese, Two Layers (O. S. Cleats).

All weights ... 28 19 12 % %

Dry-Picked Turkeys (Outside Cleats).
Y. toms, 11 Ibs.

and under... 26 22 12 % y2

Y. toms, over

11 Ibs 27 25 12y2 % ya

Hens, 11 Ibs.

and under... 22 20 10y2 % %

Hens, over 11

11 Ibs 24 20 11^ % ^

Scalded Broilers, Breast Up.

15 Ibs.. under. 14 13 3y2 % %

17 (3j21 Ibs.... 16 16 4 % %

22(0)24 Ibs 16 16 4 % %

26@31 Ibs.... 18 16 4i/2 % %

Scalded Fryers, Breast up.

32@36 Ibs.... 18 17 5 % %

Scalded Roasters, Two Layers, on Sides.

37 (ft) 42 Ibs.... 17 15 7 % %

43(3)46 Ibs 171/2 15 1% % %

47@54 Ibs.... 18y2 17 8 % %

55 Ibs. & over. 20 18 8 % %

(Last three with outside cleats.)

Scalded Fowl, Two Layers.

31 (a). 36 Ibs 14i/2 13% 7 % %

37(3345 Ibs.... 16 14i/2 7y2 % %

46 @ 54 Ibs 17 15 8 % %

55 @ 66 Ibs 18 16 8% % %

67 Ibs. & over. 18 17 9 % %
(Outside cleats on last three.)

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL.

MARKETING BUTTER.

Government regulations forbid more than 16 per cent moisture in butter
offered for sale — to be exact, 15.99.

There is no Government ruling as to salt content, but dealers prescribe that
butter shall not contain more than 3% per cent; anything over that figure they
take off — that is, any considerable figure over 3% per cent.

It would be a difficult matter for a farmer to determine when his stock of
butter is in excess of 16 per cent moisture; but there should be no cause to
worry on that score, because, as a rule, excess moisture conditions prevail only
when the stock has been deliberately adulterated with water or milk. The aver-
age farmer's output of butter usually scores either a little below or not enough
over the limit to hurt anybody.

Some persons have tried selling a mixture based on the theory that "one
pint of milk or water, with a pound of butter, makes two pounds of butter."
But the United States authorities have already made that a costly business for
the few who have tried it, principally in the large cities.

This particular brand of "moonshine" butter should be detected at a glance
as the presence of excess moisture is unmistakable; usually showing the milk
or water plentifully interspersed over the top of the butter.

TO WASH OUT EXCESS SALT:

An old-fashioned way would be to break the butter into chunks about the
size of a baseball (if it is chilled), then place the pieces in a tub or barrel, and
run enough water into the receptacle to cover the butter. Let it stand over
night, and the salt will be found to have been washed through to the bottom.

TO WORK OUT EXCESS MOISTURE:

Simply squeeze the water out by hand.

MARKETING HIDES.

PREPARING HIDES FOR MARKET:

Scrape off any meat adhering to the hide, and, as soon as possible after
stripping, spread it out in a basement or barn, with the hair side down. Strew
salt liberally on every part; if no hide salt is at hand, table salt will answer.
Stack the hides on top of each other. They will keep a considerable length of
time if treated in this manner.

WHEN TAKING TO MARKET:

Tie up in bundles, with strong twine, hair side out. •

SHEEP PELTS:

Salted down the same as hides, except that they need airing from time to
time, which should be done by taking them up separately and restacking.

N. 1 GRADE:

Any cow or steer hide that is free from any blemish. Bought by the pound.

No. 2 GRADE:

Grubby, Butt-branded, Cuts, Dragged, Hair-slipped or Tainted. Bought by
the pound at a lower figure than No. 1 stock.

BULL HIDES:

Graded for No. 1 and No. 2 the same as cow or steer hides, but they bring
considerably less money per pound than the class mentioned.

HORSE HIDES:

Same grading, but bought by the piece.

THE CANDLER WITHOUT A FAULT

THE OLD WAY IS

Slow

Expensive

Unprofitable

Unsanitary
Unsystematic

Uncomfortable
Poor Product
Eye Strain

OLD WAY

THE GRANT WAY IS

Daylight

Money-Saving
Speedy

True Test
Comfortable

Systematic

Sanitary

Eye Saving

I

NEW WAV-Model No. 5

; .

SHOWING DIFFERENT GRADES OF EGGS
AS THEY APPEAR IN THE CANDLER

THE GRANT EGG CANDLING

CHART FOR THE PROPER

CANDLING OF EGGS*

Illustrated in eleven colors, shows
how a good egg should look under
the candler and also describes
every known form of bad or
doubtful eggs, with the exact
reproduction just as the egg
really looks in an egg candler

Educational. Every one who
handles eggs should have one of
these charts. Size 19 x 25,

Price postpaid $ 1 .00

All Prices F. O. B. Chicago

Subject to market changes without notice.

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO

Grant Da-Lite Egg Candlers

The term Da-Lite as applied means that you have no dark
room to build. The dark room is enclosed within the
Grant Da- Lite Egg Candler, so that it has perfect darkness
just where it belongs — just around the egg. The original
cost of the Grant Da-Lite Egg Candler is even
less than the cost of constructing a place for
any other known form of egg candler.

Grant Da-Lite Egg Candlers are being
used by most all the produce dealers in the
United States as well as thousands of retail
merchants and there is no section but what we
can refer you to users. They are especially
adopted for the grocers as well as the large
produce shippers.

Model No. 4

For electric light current.

Equipped for use with batteries extra

$500
1.00

Adjustable Stand
Fits Models No. 4 and 5 . 50c

Model No. 5

This candler is also made double for man to
work on each side of bench, see page 1 . $7.50

Model No. 9

The portable candler for grocer counter or
huckster wagon. Comes complete fully equipped
including special battery . . . $6.45

Extra battery (special type) for replacements .45

Extra lamp bulb for replacement . . .30

Model No. 3

Designed especia'ly for kerosene lamp.
Price complete including lamp

$7.00

Always specify when ordering One or Two light holes

Subject to market changes without notice.

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO

DELTA ELECTRIC EGG CANDLER

Delta Electric Egg Candler

NOTE— By removing the egg attachment you have a
handy Electric Lantern

Powerful Light Penetrates Thickest Shells

The DELTA EGG TESTER is suitable for use by all handlers of eggs not located
where electric light service is available. Operating on two No. 6 dry batteries which
can be purchased as readily as oil from all hardware, automobile and electrical stores,
it has great burning life and the cost of fuel is low.

Tests Any Time, Anywhere

It is designed to be burned for long or short periods and can be used by the farmer
or grocer who only tests a few dozen eggs at a time or by the packer who tests con-
tinually.

No Danger of Fire— No Oil, Grease, Dirt or Smell

The body of the tester is made of heavy sheet steel substantially formed and ribbed
to give great strength. It is handsomely finished in baked black enamel trimmed in
nickel-plate.

Two eggs can be tested at the same time, making testing as fast as those handling
a dozen or more at once. Small windows are cut on each side of the hood, allowing
a stream of light to illuminate cases of eggs on both sides. As testing should be done
in a dark room, the cases are illuminated without lighting the room. ^ Eggs can be
assorted for size and dirties before being tested, thereby saving assorting after they
have been handled for testing.

A convenient switch instantly turns the light on or off. A heavy flanged base
prevents upsetting. Has a convenient bail and handle for carrying. Will hang on
the wall.

PRICE, Lamp complete with two dry cells. $2.70

Lamp only without dry cells 2.00

Haight's Perfect Egg Tester

A tester that tests perfectly and adapts
the city cold storage and large receivers'
system of candling eggs to the country
dealers' use at trifling cost. No handler of
eggs should be without it. Easily operated,
and rapid. Prepare eggs for cold storage
by it with perfect safety.

The tester stands 12 inches high, and is
8 inches deep. Made substantially of tin,
and enameled with black iron enamel. Fur-
nished complete with No. 2 lamp. .. .$1.50

Subject to market changes without notice

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO

Common Egg Tester

Tin globes to fit over incandescent
electric lights for testing eggs.
Price, each $0.40

Little Wonder Egg Tester

can be used anywhere in the room. Pressure of egg
operates light. Can be carried anywhere. No danger of
fire. Used by merchants, farmers, hotels, restaurants and
egg dealers. You have the, benefit of an electric tester
whether your town is equipped with electric lights or not.

The batteries can be replaced when exhausted at less
price than you can buy the current for if you have a
.light plant.

Any shady corner of your place of business will make
an ideal place to do the work. No dark room to accumulate
filth.

You are taking no risk from fire, as is the case with
the lamp device in a box. No light until egg touches box.
Out as soon as removed. Price, each $5.00

Vegetable Parchment Paper for Poultry

Our Genuine Vegetable Parchment Paper is absolutely odorless, tasteless, and
water, grease, air, germ and acid proof. Used extensively for wrapping poultry and
lining boxes. We can furnish this in any size, and in 25, 30 or 40-pound stock.
Regular sizes, 24x36 in., 36x40 in., 18x24 in., 22x32 in., and 36x60 in.

Per pound Per pound

30 Ib. stock

Less than 50 Ibs $0.18

In 50 Ib. lots

300 Ib. lots

500 Ib. lots ' 16

1,000 ib. lots isy2

.Special sizes will be cut to order and billed on above prices.
cutting will be charged at above prices.

Parchment paper in rolls, made from 30-lb. weight paper. We carry in stock
9, 12, 13, 14, 15, 16, 18, 20 and 24 inch rolls.

Less than 50 Ib. lots, per Ib $0.18

50 to 200 Ib. lots, per Ib

200 to 500 Ib. lots, per Ib

500 Ibs. and over, per Ib.' 16

1 ,000 Ibs. and over, per Ib

Requests for quotations on any size or weight of vegetable parchment, plain or
printed, will receive immediate and careful attention.
Roll parchment substitute 2j^c less per Ib.

25 Ib. stock
$0.20

.18

Waste arising/in

Manila Wrapping Paper

Manila Paper, for wrapping poultry, 24x36, per Ib at market price

Parchment Poultry Head Wrappers

Made from 30-lb. Stock
Broilers 5x5x7x10 .....

PerM
$075

5M,
PerM
$0.63

10M,
PerM
$0.62

20M,
PerM
$0.59

50M,
PerM

$0.56

100M,
PerM

$0.55

200 M,
PerM

$0.53

Fowl 6x6\8T/xl2

95

82

.81

78

.74

.72

.70

Turkey 7x7x10x14

125

1 10

108

103

98

.95

.93

Made from 40-lb. Stock

Broilers 5x5x7x10

5M,
PerM
-$084

10M,
PerM
$083

20M,
PerM
$079

50M,
PerM
$075

100M,
PerM
$0.74

200M,
PerM
$0.72

Fowl 6x6x8^x12

.. 1.09

1.08

1.04

1.00

.96

.94

Turkey 7x7x10x14

.. 1.47

1.44

1.34

1.31

1.27

Made from 50-lb. Stock
Broilers 5x5x7x10

5M,
PerM

..$1.05

10M,
PerM
$1.04

20M,
PerM
$0.99

50M,
PerM
$0.94

100M,
PerM
$0.93

200M,
PerM
$#.90

Fowl 6x6x8^x12

.. 1.36

1 35

1.30

1.23

1.20

1.16

TurkevV 7x7x10x14 .

.1.83

1.80

1.71

-1.64

1.59

1.55

Subject to market changes without notice

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO

Egg Cases and Fillers

Prices F. O. B. Chicago

FILLERS PER CASE (Case Included) Small Lots 12

25

50

Medium fillers per case of 12 sets.

$1.60 5

£1.55
1.64
1.52
1.85
1.39

$1.50
1.59
1.47
1.82
1.34

$1.45
1.54
1.42
1.77
1.29

Special 3-lb fillers " " " "

1 69

Heavy No 1 fillers " " 10 "

1 57

34" cushion fillers 400 to case

1 90

Corrugated flats per case 35 Ibs .

1 43

Extra Division Board of flats, per 100 35c; per 1,000 — $3.00.

Prices F. O. B. Factory

Average
Weight

in Southern Illinois

Small 100 250
Lots Lots Lots

500
Lots

1000
Lots

Medium fillers for cold storage.. 2Y\ Ib.
Special 3-lb. fillers 3 Ib

$0.1054 $0.1054
.11^ .11#
.12% .12

.20^ -20
.19*/2 .19

.isy2 .is

.50 .49

$0.10
-.11
.11M

-193,4
.183/4

.l73/4

Asy2

$0.0934

.103/4

\\y*

.19^

.18^

.17/2

.48

$0.09/2
.10/2
.1154

.19

.18
.17

.47

Heavy No. 1 fillers 3^-3^ Ib.

K. D. iV cottonwood cases, fancy
stock

K. D. A" Tupelo cases, white
wood

K. D. -h" gum cases, red wood..
K. D. heavy No. 1 cases, "L"
fasteners

For nailed up cases with centers, add 3c to these prices.

sV drop cleat cottonwood cases (cases in which fillers are packed), .18^ each.

34" cushion filler (400 to case) per case, case included: small lots $1.70, 25 case lots

$1.67, 50 case lots $1.65.

Corrugated flats (35 Ibs. per case) per case: small lots $1.35, 25 case lots $1.30.
Medium division boards (extra) per 100 30c, per 1000 $2.50. 3-lb. division boards (extra)

per 100 35c, per 1000 $2.75.

Egg case nails 3d: single keg lots $5.25, 5 keg lots $5.00.
Fine white kiln dried excelsior: per cwt. $1.40, 5 bale lots $1.30, ton lots $25.00.

Fillers are quoted packed 12 flats and 10 fillers per set.

Acme Egg Case Straps

Per Bundle, 100 pair $1.90 Per Bundle, 500 pair 1.80

Marxoff Box Scraper

Just like your safety razor — Simply reverse blades when dull

Length — 10 inches.
Weight — 15 ounces.

Unequaled for Scraping Marks from Boxes,
Barrels, Hogsheads, Pails and all Wood Packages.

EVERY SHIPPER NEEDS THIS WONDERFUL TIME SAVING TOOL

Save the loss in your shipping room. A good sharp tool always ready for use.
Interchangeable, keen cutting, double edged, hardened steel blades, ground to exact
cutting angle. The notches in the blade breaks the chips, will scrape ACROSS the
grain or WITH the grain. You simply reverse the blade when dull or quickly insert
a new one. No time wasted at the grind stone. The Marxoff saves time.
Complete as illustrated, including card with 6 extra blades (12 keen cutting edges)

by prepaid parcel post — only $1.00
Additional blades, Y2 dozen on card (12 cutting edges) by mail 35 cents

Subject to market change* without notice

12 doz. size
65c each
Per doz.
$5.25
5.15
5.05
4.95
85 Ibs. per doz.

15 doz. size
80c each
Per doz.
$5.90
5.80
5.70
5.60
100 Ibs. per doz.

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO

Farmers' Friend Square Egg Case

A carrying case made for convenience in carrying
eggs from farm to market. The case is square and
requires the same fillers and division boards as the
ordinary 30-dozen egg case. The cover is adjustable;
fastens at any point, so that the case will hold any
number of eggs up to its capacity and will eliminate
breakage, thereby soon paying for itself.
Stenciling

We stencil the name and business address on two
sides of each carrier without charge upon orders of
two dozen or more. For orders of less than two dozen
a charge of 25c will be made for stenciling. For each
additional side stenciled, 10 cents per dozen extra.

PRICE LIST
6 doz. size . 9 doz. size

Single Carriers 45c each 50c each

Per doz. Per doz.

1 to 2 dozen 4.75 $5.00

3 to 6 dozen 4.65 4.90

7 to 12 dozen 4.55 4.80

Over 12 dozen 4.45 4.70

Weight: 70 Ibs. per doz. 75 Ibs. per doz.

Farmers' Friend Oblong Carrier (4x9)

This egg case, because of its shape, can be placed in the back of a buggy, or if
placed in the front, gives plenty of room for one's feet. The Oblong Farmers' Friend
Egg Case is 19 inches long, 8 inches wide and 10 inches deep. There are four fillers,
4x9, so the case contains 12 dozen. Cases are painted and have a handle for carrying.

PRICE LIST

1 Egg Case $0.65 3 dozen Egg Cases, per doz $5.15

3 Egg Cases 1.75 6 dozen Egg Cases, per doz • 5.05

1 dozen Egg Cases, per doz 5.25 12 dozen Egg Cases, per doz 4.95

Extra fillers for oblong case, 15 cents per set.

Humpty Dumpty (6x6)

The Humpty Dumpty egg crate is
light, durable and strong, and affords ex-
cellent ventilation to the eggs in transit,
and the case when empty can be knocked
down or folded completely, thus effecting
a saving in freight or express charges up-
on the returned case. It is made in sev-
eral sizes to meet the requirements of
everyone.

PRICE LIST

Size Weight Each y2 Doz. 1 Doz.

30-doz., 170 Ibs., per doz $0.75 $4.00 $7.50

15-doz., 90 Ibs., per doz 45 2.25 3.75

12-doz., 75 Ibs., per doz 40 2.00 3.50

9-doz., 60 Ibs., per doz 35 1.75 3.25

6-doz., 55 Ibs., per doz 30 1.65 3.00

3-doz., 45 Ibs., per doz 27 1.50 2.75

Cloyd's Ventilated Coop

This coop is a combination of wood
and wire, made of tough oak and anti-rust,
No. 13, smooth galvanized wire. It is
light weight and durable, and has excellent
ventilation. Meets with all requirements
of railroad and express companies. The
illustration represents the No. 3 coop,
measuring 40x30x13 in. The capacity is
two to three dozen hens; three to four
dozen springers. All coops are shipped
knock down and nested, thereby securing
minimum freight rates. Weight about
25 Ibs.

PRICE LIST

1 to 3 doz., each $l.p5 5 to 8 doz., each

3 to 5 doz., each 1.00 8 to 10 doz., each

Size 30x30x13, 5 cents less per coop. Size 30x42x20, 5 cents per coop more

Special prices on car lots. F. O. B. Factory, Tennessee.

Subject to market changes without notice

.$0.95
.90

A. "H.~ BARBER CREAMERY SUPPLY CO., CHICAGO

Seminole and Suwanee Folding Egg Carton

These Egg Cartons save time because they
have no lock end. Fillers are light colored,
like the rest of the carton. The flap is as deep
as the front side of the carton, thereby stiffening
the carton and securely holding the cover down.
This wide flap may be printed, and when the
carton is open upon a shelf this advertisement
is very prominent. Also note the advantage of
being able to print the ends. This makes the
advertisement visible from any point of view.

These boxes have a 2x6 cushion filler, machine
made, and fit the standard 30-dozen egg case.
Cartons packed 250 in a bundle. Fillers packed
500 in a bundle.

Shipping
Weights
Per M. Stock Prtd.

500 150 Ibs. $10.85

1,000 150 Ibs. 10.38

2,000 150 Ibs. 10.08

3,000. 150 Ibs. 9.85

5,000 150 Ibs. 9.75

10,000 150 Ibs. 9.50

15,000 150 Ibs. 9.35

25,000 150 Ibs. 9.20

Write for prices on larger quantities.

NOTE— Fitted with patent seal. No Extra Charge.

Standard size 2x6 — Seminole and Suwanee.
PRICE LIST

Manila Lined
Suwanee Grade

Special Prtd.

$l'6.'58
10.33
10.20
10.00
9.65
9.45
9.30

Solid Chip Board
Seminole Grade
Stock Prtd.
$9.45
9.05
8.85
8.70
8.60
8.35
8.20
8.10

Special Prtd.

$9.55
9.30
9.20
8.95
8.70
8.45
8.30

See following page description.

New Patent Seal for Egg Carton

This is a new and very practical feature which our
factory have just patented and it is gaining considerable
favor with the trade.

Instead of using paper seals which have to be affixed
by hand, the seal is printed right on the carton, forming
a part of the lid; it slips into a slot in the lower half
of the carton, glues thereto and effectually seals the
contents. It affords a great saving of labor and expense
and the price is no more than that of ordinary cartons.

We can add this patent seal to any special printed
Suwanee or Seminole cartons at no extra charge, thus
saving the cost of separate seals.

Scout Folding Egg Carton

A low .priced carton, made from 18-pt. stock,
Manila lined board.

These boxes are the smallest 2x6 boxes made
and yet the size of the egg cell is ' as large as
used in our 3x4 boxes, making a compact, neat,
strong box at a price which defies competition.

This box takes up the least room, and in fact
will easily slip into a coat or overcoat pocket.

The small carton has the tendency to make the
egjrs appear larger.

Cartons packed 250 in each bundle. rulers
nested in each carton.

Write for prices on larger quantities.

PRICE LIST

Weight
Per M.

..115 Ibs.

2,000.

3,000.

5.000.

10,000.

2^000!

1 5 Ibs.

115 Ibs.
115 Ibs.

WE DOZEN

2x6 — Scout

Stock Prtd.
$8.40
8.00
7.85
7.75
7.65
7.45
7.35
7.20

Special Prtd.

$8*50

8.35
8.20
7.95
7.70
7.55
7.30

Egg Carton Seals — Gum Label

The use of seals is a very practical advertisement, and a guarantee printed
on the label assures the buyer of the high quality of the goods. Many egg
cartons have loose-fitting covers, and it is necessary to seal them to insure the
rafe keeping of the contents.

Seals printed in red, green or blue with appropriate engravings, for which
no extra charge is made. Furnished with \yavy edge, saw or star edge or
plain edge. Write to us regarding your requirements.
Stock Printed Seals

Note illustration of stock printed seal which can be furnished immediately.
1,000 lots, per M, $0.85; 5,000 lots, per M, $0.70; 10,000 lots, per M, $0.65
Subject to market changes without notice

A. H. BARBER CREAMERY SUPPLY CO., CHICAGO

/^K_

Navajo and Eagle Folding Egg
Cartons

Many butter and egg dealers and grocers prefer the- square
or 3x4 folding- egg carton, which we illustrate. This carton
can be printed with the advertising on the top and sides, or
on the wide flap of cover. It has glued corners and is shipped
folded flat with the filler placed inside. Generally packaged
250 cartons to a bundle. Plain and stock printed cartons
(Selected Eggs) are the same price.

Fillers nested in each carton. Cartons packed 250 in each
bundle.

3x4 — Eagle and avao

Weight

Both Grades

Per M.

500 105 Ibs.

1,000 105 Ibs.

2,000 105 Ibs.

3,000 105 Ibs.

5,000 ~. 105 Ibs.

10,000 105 Ibs.

15,000 105 Ibs.

25,000 105 Ibs.

Write for prices in larger quantities.

Manila Lined

Navajo Grade

Stock Prtd. Special Prtd.

$7.70

7.^0- $7.90

7.30 7.80

7.20 7.45

--< £95 7.30

-~ 6.75 7.00

6.60 6.85

6.40 6.75

Solid Chip Board

Eagle Grade
Stock Prtd. Special Prtd.
$6.65

6.55 $6.95

6.40 6.85

6.25 6.60

6.05 6.40

5.85 6.20

5.75 6.10

5.65 6.00

Egg Boxes For Parcel Post

Eggs need protection. This shipping package is so
constructed that the eggs are separated by a thickness
of corrugated board and the entire contents are surrounded
by a double wall of air-cushioned corrugated board.
Absolute protection is therefore assured, as the box pos-
sesses sufficient strength and durability to stand the usual
rough handling in transit; Their extreme light weight,
when compared with other packages, will, in many cases,
save the postage for an extra pound. Folded flat for
shipment.

Eggs — For shipment in zones each Egg must be
wrapped with cotton, excelsior, newspapers, tissue paper
or material of a similar nature when shipped in our boxes
and box so wrapped that nothing can escape from the
package. Any commercial wrapping paper is acceptable.

Eggs— For LOCAL DELIVERY our boxes are all
Outside.

right without additional wrapping Inside or

Weight limit for first and second zones is 50 lbs. — for all other zones, 20 lbs.

Price Wt.

Size Packed Per Doz. Per Qoz.

1 doz. 75/6x5^x25/6 2 doz. per bdl. $1.00

2 doz. 75^x55^x5^4 . 2 doz. per bdl. 1.40

3 doz. 75^x55^x8 2 doz. per bdl. 1.75

4 doz. Ili^x75/6x5}4 1 doz. per bdl. 2.30

5 doz. 9^x75/^x8 1 doz. per bdl. 2.70

6 doz. 11^x75^x8 1 doz. per bdl. 3.00
10 doz. 15^x9^x8 1 doz. per bdl. 4.00

F. O. B. Chicago, 111., Anderson, Ind., Brooklyn, N. Y.

AN EXTRA CHARGE OF 25C PER SIZE WILL BE MADE FOR SPLITTING BUNDLES.

12 Ibs.
17 Ibs.
19 Ibs.
23 Ibs.
34 Ibs.

Anderson Egg Box

For Fancy Eggs for Hatching.

The Anderson Egg Box is made of corrugated
paper and has double faced corrugated paper par-
titions like the Eyrie, to protect each individual egg.
The ability of the Anderson Egg Box to fold flat
enables us to ship them in a knocked down condi-
tion, third class freight. They take but little room
in storage and are very easy to set up. By sealing
the box with gummed strips which we furnish, pilfer-
ing or substitution of common eggs for fancy eggs
while in. transit is eliminated.

PRICES.

Shipping Weight. Per doz.

1 Setting ..10 Ibs. per doz No. 3, $1.50

2 Setting 13 lbs. per doz .No. 4, 2.10

50 Egg Size 24 lbs. per doz No. 5, 3.00

100 Egg Size 45 lbs. per doz No. 6, 5:00

AN EXTRA CHARGE OF 25C FOR ORDERS OF LESS THAN 1 DOZEN OF A SIZE.

F. O. B. factory, Anderson, Ind.

This box may be used for either Parcel Post within weight limit or Express.

Use strmg instead of sealing strips for Parcel Post.

Subject ro market changes without notice

PRICE LIST - October 15, 1917

Bj

Egg Cases — Egg Case Fillers — Egg Cartons

Di Visi°~ JJS BOOKIS DUE"ON THE LAST DATE Jsiot
Egg Call STAMPEDBELOW ppers

IPIO

) Mad

YOU CAN ^

TO BE WITHOU

Thousands in L
of the Uc

Give Many Years oi

and Pay for

Many Ti

Substantially Ma
Finii

Home Made Bench

and a Modern I

is not Comp

LD21-50m-l,'33|

PRICES:

$16.00 Each F. O. B. Science Hill, Ky.
$17.50 Each F. O. B. Chicago, Omaha, Kansas City
With Cleating Attachment $1.00 Extra

A. H. BARBER CREAMERY SUPPLY O

300-306 WEST AUSTIN AVENUE

CHICAGO

Caylord Bros.

Makers

Syracuse. N. Y.
PAT. JAN. 21, 1908

YC 2042 F

6 3 2-

UNIVERSITY OF CALIFORNIA LIBRARY