By this is meant that eggs placed
in the warehouse in May must be released or sold in December; whereas,
those stored in June must be released no later than January.
14. Eggs that have been kept too long in storage are characterized by a
musty odor and flavor, the breaking of the yolk and its mixing with the
white, and a watery condition of the white. Such eggs, of course, cannot
be sold legally. Those which may be placed on the market are graded
according to their freshness, cleanliness, size, cracks, and color. With
the exception of their freshness, these points can be readily told from
the appearance of the eggs; but, in order to determine whether an egg is
fresh or not, it is generally put through a process known as _candling_,
by which the interior condition of the egg can be ascertained.
In the grading of eggs, all those of the best size, color, and condition
are sold under a particular trade name and bring a high or a low price,
according to the grading. Others that are not so perfect are put in
another grade and sell for prices that vary according to the demand.
Eggs, of course, differ in appearance and in many cases they are sorted
in order to satisfy the demand. For instance, in some localities, eggs
having a brown shell sell for the highest price, while in other places,
eggs having a white shell are in the greatest demand and bring the
highest price. Unsorted eggs are not held in much favor and do not
bring so good a price as those which are all one color.
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