546 Agricultural Gazette of N.SJF. [Juli/ 2, 31)08. 



curdboard fillers he us(>(l. These are ohtaiiiahlc almost as rliciqilv as tlu' 

 usual hruwM cardboai'd in iicucial use. 



If possible, new cardljoard lilleis should be used caeli year; those that 

 have been stained with broken egtjs, or lu)ldin,n- the least moisture, will have 

 a deleterious effeet on the eggs, and ai-e a t're(|uent cause of mould. 



^\'hen I'ggs are to be taken from the i-old st<4i(' (and more jiart ieulai]\' in 

 warm weather), the ehange from the eold atmosiihere of the stoic room 

 causes a inoisture to be ai)i)arent. Some people term this " sweating,'' and 

 think it is some exudation from the eggs. Hueli is not the ease : it is simply 

 the atmospherie moistuic, and ean be easily avoided by taking the egg cases 

 out of the cool room two days before they are required and placing the cases 

 in a medium t(>mperature for the time being. 



When the eggs ai-e small, and the to]i layer in the ease does not reach the 

 protecting bd, it is recommended that white' pa])er be |ilac<'d on top to act 

 as a buffer in transit to and fi'om the stores. 



Tn his work on Mechaincal l>efrigeration, J. E. Siebel says that assuming 

 '^V F. is the pro^jer temperature for an egg-storage room, what is the proper 

 pei'centage which it should contain, and liow should the wet bulb 

 thermometer or hygrometer or sling psychrometer stanrl in ordei- to indicate 

 that percentage of moisture 1 For answer — according to Coopei' the 

 l^ercentage of moisture for cold-storage rooms, especially for eggs, .sliould \ary 

 with tlie temperature as follows : — 



Tbei'efore, foi- a storage temperatui'e of 34 F. the moisture or relative- 

 humidity should b(> 67 per cent. (lOO ]>er cent, corresponding to air 

 saturated with moisture) ; and by referring to Table on Relative Humidity 

 we find that this coriesponds to a difference between the di-v and the wet 

 bulb of 3-5° F. Hence the wet-bulb tbermcmietei' should shov.- 31-3-5 = 

 30-5' F. 



As a rule, artificial diying of air in cool i-ooms is consideied sup 



heilUloUS. 



Cold Storage of Fruit and Vegetables. 

 With reference to the storing of fruit and vegetables, Siebel writes as. 

 follows : — In general, green fruits sliould b(> stored between 30 and 1^ F.,, 

 and fruits and vegetables should not be allowed to wither. 



Citrus Fndts should be kept dry until the skin yields its mf)istui'e. then 

 the drying pi-ocess should be immediately cliecked. 



