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. The Retailing of Eggs by the Producer. In poultry papers the poultryman has been commonly advised to get near a large city and retail his own eggs at a fancy price. This sounds all right on paper but in practice it works out differently. A man cannot be in two places or do two things at the same time. The poultryman's time is valuable on his plant, and the question is whether he can handle city sales as well as a man who made it his business. If the poultryman tries to retail his own goods he will be working on too small a scale to advertise his goods or to make deliveries economically. The man making a specialty of the city end can sell ten to a hundred times as much produce as one poultryman can produce. With a group of poultry farmers working co-operatively, or a large corporation having contracts with producers, the producing and selling end can be brought under the same management advantageously. The isolated poultryman, unless he find a market at his very door, will do better to permit at least one middleman to slip in between himself and the consumer. But there is no reason why he should not know this middleman personally and insist upon a method of buying that will pay him upon the merits of his goods.