SELECTION OF EGGS

12. On first thought it would seem as if there is very little to guide
the housewife in the selection of eggs, it being extremely difficult to
tell from their external appearance whether or not they are fresh or
stale. As a rule, she must trust largely to the honesty of the person
from whom she buys eggs. Still she need not depend entirely on the
dealer's word, for, at least to a certain extent, there are ways in
which she may judge the quality of eggs. Because of the great value of
eggs as a food and for cooking purposes, it is important that the
housewife make use of all available information on this matter and, in
addition, become familiar with the trade practices in the egg industry.

13. MARKETING OF EGGS.--As is generally known, hens lay a large number
of eggs in the spring of the year, but they do not lay readily in the
cold winter months; and not alone are the greatest quantities of eggs
produced in April and May, but those laid at this time are of the best
quality. Because of this condition and in order that the demand during
the time of scarcity may be supplied, it is necessary that a
considerable number of eggs be preserved when they are comparatively
cheap and abundant. Also, in the preserving of eggs for future use, it
is of the greatest importance that they be kept in the best possible
condition and manner, so that when they are used, months after they are
laid, they may be as good as it is possible to have them.

The advance made in storage and transportation methods in recent years
has done much toward making the egg supply uniform all the year around.
Not long ago, because of inadequate means of storage and shipping, eggs
were sold only a short distance from the place where they were produced.
However, with the coming of cold storage and improved methods of