Show classification OF EGG I 1 utah poultry assoria tio assisting producers in marketing at a meeting of 0 the utah state poultry producers association held at salt lake city saturday considerable discussion was entered into as to what constitutes the different grades of eggs A set of cards containing ye je liable information on this subject was presented bac each h trustee and committeeman of the association and they asked to convey this matter to the members of the various organizations throughout the state at the local ra meetings the classification as designed by the state organization is as follows extras 1 1 large clear white full 22 oz 2 minimum shrinkage 3 pale yolk 4 firm albumen 5 perfect shell and egg ege form selects I 1 large white or sil slightly fitly cream 22 oz and over 2 slight shrinkage 3 slightly soiled 4 slightly heated and heavy yolks 5 firm albumen mountaineers 1 1 over 18 oz and un under der 22 oz 2 same qualifications ons as extra or selects pull pullets ets we western stern 1 over IS oz and under 22 oz 2 same qualifications as standards standards I 1 any color 22 oz and over 2 shrunken and heat rings 3 heated and very dark yolks 4 soiled light dirties 5 weak air cells 0 6 greasy or watery albumen chea all good cracked eggs not bakers bakers I 1 any size or color 2 heavily shrunken or hay egg 3 broken or attached yolk 4 all undesirable eggs but not rots 5 slight blood specks |