| Show GRADING AND SORTING EGGS first class article must be newly laid of normal size even color and smooth shell eggs aro are graded and sorted according to the following qualities fresh egg an egg to be accepted d as an a first musa must be newly laid clean ot of normal size of even color have a strong smooth shell and be free from cracks the term checks applies to eggs egg which are cracked but not leak leaking ing beakers Is a name applied to eggs which have lost a part of their con tents seconds seconda are eggs which have deteriorated rl ri to a sufficient huffle tent extent as to b bi rejected as aa firsts they are however of a high enough quality to be used for human consumption seconds include heated shrunken small email dirty watery badly misshapen eggs and eggs containing somo some slight forms of for coign matter spots are eggs in which bacteria or mold has developed locally and caused the formation of a lumpy adhesion on the inside of the shell blood rings eggs in which the embryo has developed to a sufficient extent so BO that it Is quickly recognized when held before tho the candle are in eluded in this class rots this Is the name applied to tc eggs which are absolutely unfit foz foi food the black white and spot rol ro aro are included in this fils lass of eggs |
