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Fig. 1.—This cut illustrates a homemade candling outfit, consisting of small lamp and corrugated pasteboard box.

Only first-class eggs can be marketed successfully by parcel post. The shipping of bad eggs not only will cause dissatisfaction or even loss of the customer, but, in interstate shipments, will violate the Federal food law if there are more than 5 per cent of bad eggs in a shipment. The limit allowed, however, is no excuse for any bad eggs among those marketed.

Persons desiring to build up a business of marketing eggs by this method should hatch their chicks early enough to have them begin laying in the fall season, when eggs are scarce and high priced. This will also result in more evenly distributed production throughout the year.

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In the spring, when they are plentiful, eggs may be preserved for home use in a solution of water glass, so that those laid during the fall and winter season may be available for marketing. A standard grade of water glass can be obtained at drug stores for 75 cents per gallon, if bought in moderately large quantities. Each quart of water glass should be diluted with 10 quarts of water which has been boiled and cooled. Only strictly fresh, newly laid, clean eggs should be placed in the solution. The eggs may be packed in stone jars or crocks which have been washed thoroughly in scalding water and the water-glass solution poured over them, or the eggs may be placed daily in the solution by putting them down in it carefully by hand so as to avoid breaking or cracking them. The solution at all times should cover the eggs to a depth of at least 2 inches. The solution will not injure the hands. The jars should be put in a cool and preferably dark place before the eggs are deposited in them, and should not be moved, because breakage and loss may result. The water-glass solution may become cloudy, but this is a natural condition and should cause no alarm.