At the present writing (February, 1909) there has been much talk of laws against the sale of cold storage eggs as fresh. The Federal Pure Food Commission, under the general law against misbranding, have made one such prosecution. Many States have agitated such laws but little or nothing has been done. I find that the idea of such a law is quite popular, especially with poultrymen. Contrary to popular opinion, the cold storage men and larger egg dealers are not opposed to the law. The people that are hit are the small dealers and especially the city grocers. These fellows buy the eggs at wholesale storage prices and sell them at retail prices for fresh, thus making excessive profits but cutting down the amount of the sales. This lessens the demand for storage stock and lowers the wholesale price. This is the reason the wholesaler and warehouse man are in favor of the law. We may all grant that the opportunity given the small dealers to grab quick gains and in so doing hurt the trade ought to be abolished. But how are we to do it? "Have State and Federal branding of the cases as they go into or come out of storage," says one--an excellent plan, to be sure by which the grocers could buy one case of fresh, eggs and a back room full of storage goods and do Elijah's flour barrel trick to perfection. Clearly government inspection and stamping of each egg is the only method that would be effective and the consideration of what this means turns the whole matter into a joke. The official inspection now maintained by the boards of trade of the larger cities may be extended and the producers, dealers and consuming public may be educated to appreciate quality in eggs, as they have been in dairy products. City and State laws may also be made which will taboo the sale of spot eggs or eggs that will float on water. Meanwhile, a great opportunity is open for the man who has high grade eggs for sale, whether he be producer or tradesman. Many eggs that would not do for ordinary storage are preserved by direct freezing. These eggs are broken and carefully sorted and placed in large cans and then frozen. Such a product is disposed of to bakers, confectioners and others desiring eggs in large quantities. Another method of preserving eggs is by evaporation. Evaporated or dried egg is, weight considered, about the most nourishing food product known. The chief value of such an article lies in provisioning inaccessible regions. There is no reason, however, why this product should not become a common article of diet during the season of high prices of eggs. Dried eggs can be eaten as custards, omelets, or similar dishes. Preserving Eggs Out of Cold Storage. Occasional articles have been printed in agricultural papers calling attention to the fact that the cold storage men were reaping vast profits which rightfully belonged to the farmer. Such writers advise the farmer to send his own eggs to the storage house or to preserve them by other means.