On Large Farms
Turning now to the story of two egg farms which have been built within the last two years, one in New Jersey and the other in Pennsylvania, we find again most interesting and successful conditions.
The Pennsylvania Farm started its first season by the purchase from us of fifteen hundred hatching eggs. The owner came to our Farm and asked our assistance in planning his campaign of growth. His hatch from the fifteen hundred eggs, and he never had run an incubator before, was some 75 per cent. of all eggs set, and, by following the feeding methods prescribed, his mortality was very low. He placed in his Laying House that Fall some five hundred pullets, and in July, 1910, he had sent us an order for three thousand eggs for the season of 1911.
As he told this story on a visit to The Corning Egg Farm, in the month of February, 1911, he had done the almost impossible, simply by following the Method laid down in the literature published by The Corning Egg Farm, and had made money from the second month that his pullets had begun to lay. The quality of his eggs was such that he took over the trade of the largest hotel in a neighboring city, so far as he was able to supply their wants.
PANORAMIC VIEW OF PART OF THE CORNING EGG FARM, PHOTOGRAPHED IN OCTOBER, 1910.
The Jersey Egg Farm referred to is owned and run by a gentleman of advanced years. His first season’s start was on a very small scale, but he was most successful in bringing his pullets to the laying point, and getting a remarkable output of eggs through the Winter months. In his district he was able to dispose of all his eggs to people who came to the door and paid the cash for them at prices ten to twenty cents per dozen above the market. The Corning Egg Farm received from him a very large order for hatching eggs for the season of 1911, and this Fall he had an elegant flock of pullets ready to house and turn out an ever increasing supply of eggs for the coming Winter.
These four illustrations are a few of the many which The Corning Egg Farm is able to point to as the result of the use of its Method.
CHAPTER III
What is a Fresh Egg?—An Egg Should be Sanitary as Well as Fresh
The answer one generally gets to this query is, an egg so many hours old, and, as the average grocer prints the card, “just laid.” “Fresh” and “new laid,” as applied to eggs, mean nothing. Hens improperly fed lay eggs not only often unpalatable, but that are carriers of disease. The hen’s productive organs are so constructed that bacteria which she may take into her crop with impure food are passed into the egg.