Kraks Vejviser 1932 Handelsregister

23 marking and stamping mentioned in the foregoing. Further the veterinary surgeon has to see to it that the regulations prescribed by the Ministry of Agricul- ture with regard to the cleanliness of the premises and the state of health and personal cleanliness of the staff are maintained. The activities of the controlling veterinary surgeons •are subordinated the Head Veterinary Surgeon, who through the veterinary inspectors, supervises the activi­ ties of the former with a view to attaining uniform methods of procedure in veterinary supervision all over the country. EG G S. In the year 1950 Denmark exportcd 5.616.000 great hundred fresh and 1.569.000 great hundreds of preserved eggs. Every single egg which is exported from Denmark

have been duly authorized by the Ministry of Agricul­ ture. The designation “Fresh Danish Eggs" must only be applied to eggs which on being exposed to light show clear with only a faintlv visible yolke which remains in about the centre of the egg and have an air bubble of about 3 mm. This designation must not be used on eggs which have been subjected to special treatment. Eggs which have been kept in cold storage, irrespective of for how short or Jong a period, must be described as “Cold- stored Danish Eggs“, while the designation “Preserved Danish Eggs" is used on eggs which have been preserved in fluid. The term “Paraffined Danish Eggs** is ap­ plied on eggs the shells of which have been sealed with paraffine or the like. Danish eggs of second quality may not be exported. By second quality eggs is understood eggs which are not fresh and which do not come under one of the above- named designations, also soiled or washed »eggs 'and eggs which have been damaged under the hen, by heating, or in any other way. Preserved or sealed eggs, and also cold storage eggs are to be reckoned as second quality eggs, provided that on being preserved, treated with paraffine, or placed in cold storage, they could not be described as “Fresh Danish Eggs", or if later they are found not to be in good condition. The Control with regard to the carrying out of the prescribed regulations devolves upon the same control­ ling institution as is mentioned under the heading „But- ter“. These officials have unhindered access to all rail- way stations and port warehouses, slicds etc., and also to all holds of sliips in which eggs have been loaded. The controllers have ihe right to remove and hold back any part, large or small, of parcels of eggs, in order to substantiate whether the nature of the eggs and their class weight is as indicated, and the marking, packing and manner of packing are as prescribed. This judging is undertaken by the controllers, and if the ex­ porter does not acquiesce in their decision he shall have recourse to an examination by two surveyors appointed by the Ministry of Agriculture, and the judgment thus given shall be final. If on judging taking place it should prove that the prescribed regulations have not been complied with the parcels removed shall be confiscated and the proceeds shall fall to the Treasury. The Lur-mark and the egg-mark indicate the nationa- lity of the goods and afford a guarantee of their being under public control. The date or week marks indicate the age of the ware, the class number on the side of bacon and the egg cases indicate respectively the class according to the degree of fat in the bacon and the size of the eggs. Without these indications Danish butter, bacon and eggs do not pass beyond the horders of Denmark. The whole of this marking system has been introduced for the information of customers and for promoting greater honesty in trade; and the effeetive and thorough control with the maintenance of the demands justifying the nse of the marks has established and preserved the confidence placed in Danish agricultural products. The Agricultural Council o f Denmark. •

as fresh, has to be marked in red with the word “Danish" in an oval. The mark, which must be in red, is shown in natural size and on the egg in Fig. 6 & ? opposite and below. Every single preserved and sealed egg shall, on exportation to Great Britain and Ireland, be

marked in violet ink with the words “Danish" and “Pre­ served", as shown in Fig- 8, and eggs which have been kept in cold storage have to be marked with the word „Danish" but'witliout the oval, and not in red. In addition to the marking of the single eggs it is also

Fig. 7.

vcquired that the packing is marked in a special jnan- tier. Both end pieces of the egg cases shall indicate the kind of eggs contained. Danish eggs must only be ex­ ported under the following designations: “Fresh Danish Eggs", “Cold-stored Danish Eggs", “Preserved Danish Eggs" and “Paraffined Danish Eggs". Below this designation must be shown the class weight, ^weight of 120 eggs as a rule indicated in Ibs.), y - J The packing for “Fresh Danish Eggs" shall also contain a figure indicating the week in Fl£- 8. Avhich the case has been dispatched and a letter and figure indicating the exporter. These figures and the letter, which are fixed by the Minister of Agriculture, are placed on the inside of both end pieces of the case. The firstnamed marking of the single eggs with t e word “Danish** must only be used by exporters w io