egg, and which in the aggregate or localised, do not
cover more than $\frac{1}{32}$ of the shell surface. Only shells
of eggs which have been produced clean or dry-
cleaned eggs can be classified as clean.

(2) Moderately stained—free from foreign material but has
staining which is not prominent in intensity, and
which in the aggregate or localised, covers more than
$\frac{1}{32}$ but not more than one-quarter of the shell
surface.

(3) Stained—free from foreign material but has staining
which is not prominent in intensity, and which in the
aggregate or localised, covers more than one-quarter
of the shell surface, or any staining of prominent
intensity (staining which readily detracts from the
appearance of the egg), which in the aggregate or
localised, covers not more than one-quarter of the
shell surface.

(4) Dirty—staining of prominent intensity (staining which
readily detracts from the appearance of the egg),
which in the aggregate or localised, covers more than
one-quarter of the shell surface; adhering
foreign material such as egg yolk, white, or shell,
nesting material, manure, soil, or any other similar
substance adhering to the shell.

(5) Practically normal—a shell that approximates the usual
shape and that is of good even texture and strength,
and is free from rough areas or thin spots. Slight
ridges and rough areas that do not readily detract
from the appearance of the egg and do not materially
affect the texture and strength of the shell are permitted.

(6) Slightly abnormal—a shell that may be somewhat unusual
in shape or that may be slightly faulty in
texture or strength. It may show definite ridges but
no pronounced thin spots or rough areas.

(7) Abnormal—a shell that may be decidedly misshapen, or
faulty in texture or strength, or that may show pronounced
ridges, thin spots, or rough areas.

(8) Check—a shell that has a blind check, body check, or
is cracked, but the shell membranes are intact and
contents of egg are not leaking.

(9) Blind check—a shell that under a candling light exhibits
a spider web effect of the shell material.

(10) Body check—a shell that was checked or cracked
while being formed, but repaired in the bird’s body.

(b) Air Cell

(1) Depth of air cell (air space between shell membranes,
normally at large end of the egg)—the greatest
distance between the top of the cell and an imaginary
plane passing through the egg where the lower edge
of the cell touches the shell.

(2) Movement of air cell—the distance the air cell moves
away from its normal position when the egg, with
the air cell uppermost, is twirled.

(3) Practically regular—an air cell that maintains a practically
fixed position in the egg and shows a fairly
even outline with not more than $\frac{1}{4}$ in. movement in
any direction as egg is rotated.

(4) Free air cell—an air cell that moves freely toward the
uppermost point in the egg as the egg is rotated
slowly.

(5) Bubbly air cell—a ruptured air cell resulting in one or
more separate air bubbles, usually floating beneath the
main air cell.

(c) White

(1) Clear—a white that is free from discolorations or from
any foreign bodies floating in it. (Prominent chalazaes
should not be confused with foreign bodies such as
spots or blood clots.)

(2) Reasonably firm—a white that is sufficiently thick or
viscous to permit only a fairly well defined yolk
outline as the egg is twirled. With respect to a
broken-out egg, a reasonably firm white has a Haugh
unit value of 64 or higher, when measured at a
temperature of between $45^{\circ}$ and $60^{\circ} \mathrm{F}$.

(3) Slightly weak—a white that is lacking in thickness or
viscosity to an extent that causes the yolk outline to
appear well defined when the egg is twirled. With
respect to a broken out egg, a slightly weak white
has a Haugh unit value of 46 to 64 , when measured
at a temperature between $45^{\circ}$ and $60^{\circ} \mathrm{F}$.

(4) Weak and watery—a white that is thin and generally
lacking in viscosity. A weak and watery white permits
the yolk to approach the shell closely, thus causing
the yolk outline to appear plainly visible and dark
when the egg is twirled. With respect to a broken-
out egg, a weak and watery white has a Haugh unit
value lower than 46 , when measured at a temperature
between $45^{\circ}$ and $60^{\circ} \mathrm{F}$.

(5) Blood clots and spots (not due to germ development)—
blood clots and spots on the surface of the yolk or
floating in the white. These clots or spots may have
lost their characteristic red colour and appear as
small spots or foreign material commonly referred to
as meat spots.

(6) Blood clots and spots (due to germ development)—
blood clots and spots due to germ development
found on the yolk. Such eggs are classified as inedible.

(7) Bloody white—white which has blood diffused through
it. Such eggs are classified as inedible.

(d) Yolk

(1) Outline fairly well defined—a yolk outline that is
noticeable but not clearly outlined as the egg is
twirled.

(2) Outline well defined—a yolk outline that is quite definite
and distinct as the egg is twirled.

(3) Outline plainly visible—a yolk outline that is clearly
visible as a dark shadow when the egg is twirled.

(4) Slightly enlarged and slightly flattened—a yolk in which
the yolk membranes and tissues have weakened something,
causing it to appear slightly enlarged and
slightly flattened.

(5) Enlarged and flattened—a yolk in which the yolk membranes
and tissues have weakened and moisture has
been absorbed from the white to such an extent
that it appears definitely enlarged and flat.

(6) Practically free from defects—a yolk that shows no
germ development but may show other slight defects
on its surface.

(7) Definite but not serious defects—a yolk that shows no
germ development but may show slight spots or
defects on its surface, or a yolk which is too dark or
too pale (not within approved colour range).

(8) Serious defects—a yolk that shows well-developed spots
or areas or other serious defects, such as an off-
coloured yolk, which do not render the egg inedible.

5. QUALITY GRADES:

(Applicable at point of origin of Quality Grading.)

(a) Top Quality Grade

(1) Shall consist of eggs which are of Top Quality standard.
A maximum tolerance of ten (10) eggs of Commercial Quality standard may be permitted in any 30 dozen lot; provided that not more than one egg of Commercial Quality standard is in any one dozen pack of eggs.

(2) Shall be applied only to eggs of Large, Standard, and
Medium size grade.

(3) Shall consist of eggs which have a Haugh unit of 64 or
more.

(b) Commercial Quality Grade

(1) Shall consist of eggs which are of Commercial Quality
standard. A maximum tolerance of ten (10) eggs of
Undergrade Quality standard may be permitted in any
30 dozen lot.

(2) Shall be applied only to eggs of Large, Standard, and
Medium size grade.

(c) Pullet Quality Grade

(1) Shall consist of eggs which are of Top Quality standard.
A maximum tolerance of ten (10) eggs of Commercial Quality standard may be permitted in any 30 dozen lot.

(2) Shall consist of eggs of Pullet size grade.

(d) Undergrade

(1) Consists of eggs which are of Undergrade Quality
standard and all other eggs which are edible and do
not qualify under any other grade.

(e) No Value

(1) Shall consist of all eggs classed as inedible.

Dated at Wellington this 21st day of June 1967.

A. C. BRIDLE,
General Manager, Egg Marketing Authority.

(Ag. 20762)

Reserve Bank of New Zealand

PURSUANT to section 33 of the Reserve Bank of New Zealand
Act 1964, the Reserve Bank, acting with the approval of the
Minister of Finance, hereby gives notice that, as at the close
of business on Friday, 23 June 1967, and until further
notice, balances to be maintained in the Reserve Bank by
each trading bank shall be equal to an amount which, when
added to that bank's holdings of Reserve Bank notes as
disclosed in that bank's latest available weekly return of
Banking Statistics under the Statistics Act 1955, will be not
less than the aggregate of: 10 percent of that bank's demand
deposits in New Zealand, plus 3 percent of that bank's time
deposits in New Zealand (excluding wool retention deposits),
as shown in the last preceding monthly return furnished by
that bank in accordance with section 31 of the Reserve Bank
of New Zealand Act 1964.

The balances to be maintained as aforesaid shall be exclusive
of any balance held by a trading bank in its wool retention
account at the Reserve Bank.

G. WILSON, Governor.
Wellington, 21 June 1967.