THE POULTRY KEEPER

Waikato Times, Volume 97, Issue 15272, 23 June 1923, Page 17 (Supplement)

THE POULTRY KEEPER

By “MoorfowL"

CARE OF MARKET EGGS. In furtherance of an appeal to farmers and poultry-keepers to maintain quality eggs required for local consumption and export, Mr J. B. Merrett, manager of the Canterbury Co-operative Poultry Producers’-Asso-ciation, has issued an instructive pamphlet dealing with the subject. Full text of tiie article which will be read with interest by all poultrykeepers is as follows: New Zealand tiie land of our birth, leads in many things—it is our ambi-

tion that it should lead in egg production. Ungland, too, leads in many tilings, but she does not do so in the marketing of eggs. As late as March 16, 1923, G. A. House writes in Poultry World”: “With a few exceptions English eggs are marketed to-day exactly as they were fifty years since. The competition of the Continental farmers has taught us uothing.” One can scarcely believe that statement, yet it is true. In New Zealand we have done much towards toe marketing of an egg, but much remains to be done. In cleaning, stamping, grading and packing, advancement has been made, but more must be done to achieve the high standard that the “Chain” brand will stand for in this Dominion. The idea of a standard egg marketed right through New Zealand under one brand to be known as the “Chain" brand, originated with the New Zealand Poultry Association and toe suggestion of tiie brand is the writer’s. To complete our work it is just as essential that every producer entrusted with a chain stamp shall do his part to build a reputation for our eggs as it is for each link to take its strain faultlessly in the cable that holds the ship.

The waste that occurs in New Zealand each year through marketing of bad, broken, and musty eggs runs into thousands of pounds. Such a waste is criminal and as we need every egg to meet the demand this loss must be arrested.

The Egg as a Food

Nature has been kind to man in diverting the egg that was primarily intended for reproduction to one of our best and most delicate foods. Those of us who give attention to toe production of an egg have an obligation lo tiie community in efficiently and carefully handling toe produce from our flocks. Experiment goes to show that when the egg is laid it is a perfect food, devoid of contamination. Incidentally it may contain bacteria in the shell, but tiiese are not injurious to mankind. It i*s after tiie egg is laid that the trouble begins, and this is where, the farmer and tiie poultrykeeper begins .Hie work. When a new laid egg is broken into a dish tilt contents should leave the shell clean, and when in tiie dish Hie white should be Illicit and slow to spread, } toe yoik should remain in a round form, and unless tiie membrane is injured the yolk should never spread even when, being cooked. The egg shell should on its larger end, show a small air cell the size of a three-penny piece. Should the air ceil lie large, say the size of a shilling, should tiie white bo ttiin and watery, should the yolk spread when broken, the egg is stale and lias largely losl its value and nutritious property. Proper feeding will make tiie yolk a

rich yellow in colour. Should it be white or very pale it is lessened in value, and in -the best markets this class of egg, though fresh, is' classed second grade.* Abundance of green, feed, a portion • of -maize in the food will- always ensure good yolks of a proper colour. In our export trade, rich coloured eggs are indispensable.Tho Care of The Wests.

When the egg is laid nature has done its part. .If after the egg is laid it comes in contact with dirty feet from the hen, excreta in the nest, or is fouled with damp and dirty- nest material, its* virtue is gone. It is, therefore, necessary to provide nests where, in reaching them, the birds’ feet are cleaned with the litter or sawdust before entering the nest. For export and first class quality eggs for the table, the egg should not be washed. Should any matter adhere to the shell it should be removed with a damp rag when the eggs are gathered. Foreign, damp material on the shell gives bacteria a start in the shell which multiply in millions. For human consumption you have allowed this excellent food to deteriorate. If eggs were gathered twice a day and those that need cleaning were treated immediately, dirt, etc., wrnuld be easily removed, whereas if left, it dries hard and the egg spoils. For export eggs should not be washed —only eggs clean and fresh from the nest should be exported. Storing. When gathered place the eggs in a cool place. See that no materials or foods having a pungent taste or smell are allowed to be kept in the same room. Often eggs reach the market after being stored in a warm room near a stove, under iron, or in a hot sun, or among onions, or near kerosene, etc. Is it any wonder the value of the egg is impaired? Do not hold the eggs. If possible, send them to market every three days, or at least once a week.

Stamping and Grading. To establish the Chain brand egg and create a demand for first grade quality, stamping and grading are essential. The stamp should he applied lightly so as not to smear the egg. Stamps neatly applied are attractive. Do not apply too much ink to the stamp pad as it adheres thickly to the stamp and makes a bad print. Grading should be done carefully. Second grades are ljozs to 20z5.,pullet eggs under and should not be stamped. Many complaints arise if eggs are not carefully graded. We want to create a demand for “Chain” brand eggs that will be a guarantee for size and quality. Eggs for export must be 2ozs and over, and should not be stamped unless advised. Stamps are now available at 3s each; pads Is 6d each. Commencing from June Ist, the Company will deduct one penny per dozen from all producers as a pool to pay the preliminary expenses of export trade, freight, crates, and unless there is a loss, the amount will be refunded. Pushing the Business. The Poultry Industry needs push. The New Zealand Poultry Association has arranged to export 00,000 dozen eggs to London in September. It is spending £l5O ip advertising eggs as a choice food and urging greater consumption. It has established tiie “Chain” brand with every affiliated Society. Every member in New Zealand will use the one design for ids stamp and his. egg will he traceable anywhere in New Zealand. "We all stand together to build up the industry. Will you do your part?