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Updated: May 27, 2025
The art of egg candling cannot be readily taught by worded description. One who wishes to learn egg candling had best go to an adept in the art, or he may begin unaided and by breaking many eggs learn the essential points. Eggs when laid vary considerably in size, but otherwise are a very uniform product.
Under the action of the brilliant rays of the sun it becomes disintegrated, and falls away in crystals that are of various sizes and as long as the ice is thick. This crystallisation begins early, and makes the ice very dangerous and uncertain. The Indians call this slivering of the ice, candling. Sam had a narrow escape from drowning on account of this rapid transformation of the ice.
The buyer repacks the eggs and usually candles them, the strictness of the grading depending upon the intended destination. The loss in candling is generally kept account of, but is seldom charged back to the shipper. The egg man wants volume of business, and if he antagonizes a shipper by charging up his loss, the usual result will be the loss of trade.
Perhaps one or two per cent. of the country's egg crop actually rot, but the expenses of the candling necessitated, and the lowering of value of eggs that contain even a few rotten specimens are severe losses. Moldy or musty eggs are caused by accidentally wet cases or damp cellars and ice houses. The moldy egg is most frequently a spot rot.
This saved the wages of the egg twirlers, whose method of candling eggs, as it was called, was far less rapid than the Separator. And when I learned that one house in St. Louis alone twirled 50,000 eggs in a day, the possible profits of the Egg Trust became clear to me. But they were not so clear to Ethel. She said that you could not monopolise hens.
Rotten eggs may be of different kinds, according to the species of germ that causes the decomposition. The specific kinds of egg rotting bacteria have not been worked out, but the following three groups of bacterially infected eggs are readily distinguishable in the practical work of egg candling. Black rots. It is probable that many different species of bacteria cause this form of rotten eggs.
For commercial use eggs may be grouped in regard to heating as follows: No heat shown. Cannot be told at the candle from fresh eggs. Light floats. First grade that can be separated by candling, corresponding to about twenty-four hours of incubation. These are not objectionable to the average housewife. Heavy floats.
First: The encouragement of the cash buying of produce, and, if possible, the candling of all eggs with proper deduction for loss. Second: The buying of eggs by co-operative creameries.
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