BUREAU OF CHEMISTRY. 271 



bers in otlier poultry-producing sections. Three lar<^e railroads have 

 sought advice and information concerning the details of construc- 

 tion of refrigerator cars for their lines. 



Meetings were held in 16 cities with representatives of various rail- 

 roads, the Railroad Administration, and Freight-Inspection Bureau. 

 Motlels were used to illustrate the different types of loads as em- 

 bodied in the new freight specifications for eggs; also correct methods 

 for the use of fillers and flats in and for the proper construction of 

 cases were demonstrated. The work with the shippers and producers 

 which had been carried on for a number of years was continued, espe- 

 cially in the South where it is now needed. 



As a preliminary to a general investigation of the causes entering 

 into the absorption of foreign odors and flavors by eggs during cold 

 storage, experiments were performed on the relative efliciency of 

 various methods of treating eggs to seal the pores. The effects of 

 such treatment haA^e been studied with special reference to the loss of 

 weight of the eggs in storage and to the degree of resistance of the 

 eggs to bacterial invasions that cause spoilage. 



The work on the most economical methods for the fleshing of poul- 

 tr}'^ has been transferred from the laboratory to poultry-packing 

 plants in the Middle West. It was demonstrated that the rations 

 which were found most efficient in the laboratory w^ere also most 

 efficient under commercial conditions. Especial attention has been 

 paid to the development of a satisfactory ration without buttermilk, 

 which is not e\ erywhere available. This has required a study of the 

 fowls' dietary requirements of inorganic salts. 



Toward the close of the year the food research laboratory in Phila- 

 delphia was discontinued and the work transferred to the branch 

 laboratory in Indianapolis. 



DAIRY PRODUCTS. 



The work to develop analytical and microscopical methods for 

 distinguishing from fresh milk remade milk produced by combining 

 mechanically skim-milk powder, water, and butter fat is. it is 

 believed, approaching a successful conclusion. 



The investigation first reported last year to develop methods to a))- 

 praise the (luality of the cream from which a given sample of buttei- 

 is made has been continued, and it is believed that very valuable prac- 

 ti<'al methods have been developed. Some of these are in process of 

 l)reparation for publication. Another season's work, it is hoped, will 

 conclude this i)rojcct, Avhich has an important bearing (m certain 

 l)hases of the enforcement of the food and drugs act. 



A paper upon a volumetric method for the detection and estimation 

 of neutrali/ers in butter and in certain allied products is in press. 



An exten.sive survey of the condenseries and milk-powder plants in 

 the Middle We.st has been made with a view to determining the char- 

 acter of the milU used. An investigation is in ]irogress to develop 

 methods for estimating the (luality of the milk used in (he preparation 

 of evaporated, condensed, and dried milk, with particular reference 

 to the bacterial content and the acidity of the raw material. In this 

 connection the use of neutralizers and their detection in the finished 

 j)roduct is being studied. 



