Seasonable Variation in the Quality of Farm Eggs

Abstract

The object of this problem was to determine how the eggs marketed by the average farmer vary in market quality at different seasons of the year and if possible to determine the factors causing this variation.The data used was obtained from the Poultry Producers Association of Ithaca, N. Y. They receive the eggs from the farmer, divide them into six grades and pay him according to the number he has in the different grades. This data gave grading of each lot of eggs received.The six grades were called Fancy White, First White, First Brown, Seconds, Checks and Loss. The Fancy Whites are the best grade being made up of clean white eggs, in perfect condition as regards evaporation, heating, etc., and weighing two ounces or over (exceptions to this weight are noted when they occur). The First Whites are of the same color and condition although the line …