SF 
 
 UC-NI 
 
 /V8 
 
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 "bottom 77 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 21 1 / 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 3y 2 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 V 2 5-16 
 
 Dry-P'cked Chickens, One Layer, on Sides. 
 
 37@42 Ibs.... 29 17 3V 2 % % 
 
 Dry-Picked Chickens, Two Layers, on Sides. 
 
 37 @ 42 Ibs IT 15 7 % % 
 
 43(3)48 Ibs.... 18 16 7% % % 
 
 49 (ft) 58 Ibs 18V 2 16 7% % % 
 
 5Q Ibs. & over. 18V 2 18 8V 2 % % 
 
 (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 8V 2 % % 
 
 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 % y 2 
 
 Y. toms, over 
 
 11 Ibs 27 25 12y 2 % ya 
 
 Hens, 11 Ibs. 
 
 and under... 22 20 10y 2 % % 
 
 Hens, over 11 
 
 11 Ibs 24 20 11^ % ^ 
 
 Scalded Broilers, Breast Up. 
 
 15 Ibs.. under. 14 13 3y 2 % % 
 
 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.... 18y 2 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 7y 2 % % 
 
 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 isy 2 
 
 .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\8 T /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 
 
 .isy 2 .is 
 
 .50 .49 
 
 $0.10 
 -.11 
 .11M 
 
 -193,4 
 .183/4 
 
 .l73/ 4 
 
 Asy 2 
 
 $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, Y 2 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 y 2 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 lb s . 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 ~ JJ S 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