Kraks Vejviser 1937 Handelsregister

24

contain a figure indicating the week in which 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 the word "Danisli" must only be used by exporters who have been duly authorized by the Miuistry of Agriculture. The designation “Fresh Danish Eggs" must only be applied to eggs which on being exposed to light show clear with only a faintly 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 subjccted to special treatment. Eggs which have been kept in cold storage, irrespcctive of for how short or long a period, must be described as “Cold- stored Danish Eggs“, while the designation “Preserved

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

be sorted as No. 1, 2, 3, No. 1 leanest or second. It is the thickness of the back-fat which is decisive for the sorting of the sides in No. 1, 2 og 3,

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Fig. 7, Danish Eggs“ is used on eggs which have been preserved in fluid. The term "Paraffined Danish Eggs" is applied on eggs the shells of which have been sealed with pa- raffine or the like. „Sterilized Danish Eggs" are eggs which have been preserved in an indifferent gas. The term “Chipped Danish Eggs" is used for eggs which on account of cracks have been assorted. 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 waslied 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 the ware, the class number on the side of bacon and the egg cases indicate respectively the class according to the degrec of fat in the bacon and the size of the eggs. Without these indications Danish bulter, 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 effective and thorough control with 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.

No. 5 being the thickest. Bacon sides too lean or not sufficiently firm to be sorted as No. 1, but of a quality superior to second are to be sorted as No. 1 leanest. The class is indicated in red numerals on each side, No. 1 leanest, however, being shown as “1 L“. Moreover, the word “Danisli" must be branded as shown in the figure. , EG G S. In the year 1935 Denmark exported 8,909,284 great hundreds fresh and 859,46? great hundreds of preserved eggs. Every single egg which is exported from Denmark as fresh, has to be marked in red with the word “Danisli" in an oval. The mark is shown in natural size and on kept in cold storage have to be marked with 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 °f eggs contained. Danish eggs must only be exported under the following designations: “Fresh Danish Eggs", "Cold-stored Danish Eggs", “Preserved Danish Eggs", “Paraffined Danisli Eggs", “Sterilized Danish Eggs" and Chipped Danish Eggs . Below this designation must be shown the class weight, (weight of 120 eggs as a rule indicated in Ibs.). The packing for “Fresh Danish Eggs" shall also Fig. 6. 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 “Danisli" and “Preserved", and eggs which have been