Kraks Vejviser 1935 Handelsregister

24

contain a figure indicating the week in which the case lias 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 oase. Tlie firstnamed marking of the single eggs witli tlie word “Danish" must only be used by exporters who have been duly authorized by the Ministry of Agriculture. The designation “Fresli Danish Eggs“ must only be applied to eggs which on being exposed to liglit show clear witli only a faintlv visible yolke which remains in about the centre of the egg and have an air bubble of about. This designation must not be used on eggs which have been subjected to special treatment. Eggs which liave been kept in cold storage, irrespcctive of for how short or long a period, must be described as “Cold- stored Danish Eggs“, wliile the designation “Preserved

Fig. 4.

as showil in Fig. 4. Likewise as is tlie case witli the packing of butter, all bacon must bear the Lur-brand. Tilis mark (see Fig. 5) shown in red on bacon, contaiqs, in addition to tlie Lurs, also tlie word „Danmark", together witli the registration number of tlie bacon factory in question. Immediately below this mark is a number and a letter indicating respectively the week and the day the salting of the sides of bacon in question commenccd. By means of this number the controlling authorities are always able to see whether any particular side have been dispatched witliin tho prescribed period or not. All bacon must

be sorted 2, 5, No. or second. thickness back-fat dnmeivn

as No. 1, t leanest It is the of the which is for the

DANMARK.00

5-

sorting of the sides in No. 1, 2 og 5,

No. 3 being the thickest. Bacon sides too lean Or not sufficiently firm to be sorted as No. 1, but of a qtiality superior to second are to be sorted as No. 1 leanest. The class is indicated in red numerals on eacli side, No. 1 leanest, however, being shown as “1 L“. Morcover, the word '“Danish" must be "branded as shown in the figure. E G G S. Li the year 1955 Denmark exported 8,008,750 great hundreds fresli and 910,717 great hundreds of preserved eggs: Every single egg which is exported from Denmark as to be marked in red witli the word “Danish" The mark, which must be in red, is shown in natural size and on the egg in Fig. 6 & ? opposite and below. Danish“ and “Preserved”, and eggs which have been kept in cold storage have to be marked witli the word “Danish" but without the oval, and not in red. In addition to the marking of the single eggs it is also required that the packing is marked in a special manner. Both end pieces of the egg cases shall indicate the kind of eggs contained. Danish eggs must only be exported under the following designations: “Fresli Danish Eggs“, “Cold-stored Danish Eggs“, “Preserved Danish Eggs“, “Parafined Danish Eggs“, “Sterilized'Danish Eggs" and “Shipped Danish Eggs". Below this designation must be shown the class weight, (weight of 120 eggs as a rule indicated in Ibs.). The packing for “Fresli Danish Eggs“ shall also lresh, has in an oval. ( dahish ) Fig 6. Every single preserved and sealed egg shall, on exportation to Great Britain and Ireland, be marked in violet ink witli the words

Fig. 7, Danish Eggs“ is used on eggs which have been preserved in fluid. The term “Paraffined Danish Eggs" is applied on eggs tlie shells of which have been sealed witli pa- raffine or the like. „Sterilized Danish Eggs" are eggs which have been preserved in an indifferent gas. The term “Shipped Danish Eggs“ is used for eggs which on account of cracks have been assorted. Danish eggs of second quality may not l>e exported. By second quality eggs is understood eggs which are not fresli and which do not collie 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 otlier way. The Lur-mark and the egg-mark indicate the nationa- lity of the goods and afford a guarantee of their being under public control and of a certain high quality. The date or week marks indicate the age of tlie 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 wliole 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 witli the maintenance of the demands justifying the use of the marks has established and preserved the confidence placed in Danish agricultural products. The Agricultural Council of Denmark.