A History of Elmsdale, Elmsdale West, and Brockton, Prince Edward Island

EGG CANDLERS AND CANDLING

Egg grading stations in Elmsdale were run by AL. Rennie, Winston and George Currie, Basil MacNeill, J .A. Callahan, Everett Williams, K.R. Matthews and James Johnston. Each egg grading station required egg candlers. Some of the known egg candlers took a six week course to become registered to candle (grade) eggs while others learned the trade by working or training with experienced egg graders.

Eggs are candled to determine Dthe}Condition of-the egg’s air cell, yolk and white. Candling was done in a darkened room with the eggs held before a bright light. The light penetrated the egg’s shell making it possible to observe the inside of the egg.

The grader/candler was able to distinguish a fresh egg from a stale egg. In a fresh egg the air space is plainly thin and clear. Most newly laid eggs are good quality,

those not over two or three days old, if held under good conditions (temperature,

etc.), will meet the specifications for Grade A. The eggs removed by candling are those with bloody whites, blood or meat spots and cracked shells.

Some of the egg candlers who worked in Elmsdale’s egg grading stations were:

Most of the eggscandled at Elmsdale were shipped by train to Charlottetown. Some were even sent to Montreal ”and overseas to England.

During the Second World War many newspapers ran ads appealing to Canadians to ‘ Produce more eggs for the War effort. According to statistical reports in newspapers at that time millions of dozens of eggs were shipped overseas.