“In view of this possibility, it is best to keep eggs as clean as possible and thus endeavor to prevent infection.  Clean poultry-houses, poultry-runs and nests are important, and eggs should always be stored and marketed under sanitary conditions.  The subject of handling food in a cleanly manner is given entirely too little attention.”

The reprint upon the succeeding pages will give some idea of the advertising literature used in selling high grade eggs.  This is a copy of a hand-bill inserted in the egg boxes of a prominent Chicago dealer: 

* * * * *

MOORE’S breakfast eggs

are guaranteed to be perfect in quality when you receive them and to remain so until all eaten up.  If for any reason they are not satisfactory return the Eggs to your dealer and get your money back.

(Signature.)

We urge you

to assist us in our endeavor to furnish you at all times with the finest Eggs by being careful to

Keep them dry

A damp “filler” will in 24 hours make the finest fresh Eggs taste like old Cold Storage Eggs.

The flavor of an Egg cannot be detected even by the powerful electric lights used to inspect every Egg in this package, so it might be possible for a “strong” Egg to get by our inspectors, but in the past the cause of nearly every complaint has been traced to the consumer’s ice box or pantry window sill.

Remember

Eggs are 25c-40c per doz. retail only when fine Eggs are scarce.  Ordinarily we can get a sufficient supply from the farmers bringing milk daily to the creameries where we make Delicia Pure Cream Butter, but in times of scarcity we often have to go as far as Oklahoma, Arkansas or Tennessee to find the best Eggs.  These are not equal to our creamery Eggs but are the freshest and best to be had and are vastly superior to the old Cold Storage Eggs that flood the market at such times.

Be Sure This Seal is Unbroken When You Get the Eggs

W. S. Moore & co.,

Chicago Office—­131 South Water Street.

Buying Eggs By Weight.

Whenever an improved method of buying is installed, eggs should be bought of the producer by weight.  As far as selling to the consumer is concerned, the present scheme is more feasible; this scheme is to grade according to the size and other qualities, and sell by the dozen, the price per dozen varying according to the grade.

Buying by weight simplifies the problem of grading.  It will, in addition, only be necessary to have a fine of so much for eggs that are wrong in quality.  For rotten or heated eggs should be deducted an amount considerably in excess of their value, for their presence is a source of danger to the reputation of the brand.  Shrunken eggs are hard to classify.  In order that this may be done fairly and uniformly the specific gravity or brine test should be used.  All eggs that float in a given salt brine of, say, 1.05 specific gravity should be fined.  Two or more grades can be made in this fashion if desired.