470 ANNUAL. REPORTS OF DEPARTMENT OF AGRICULTURE. 



would lose much of their value. Especially is this true in the studj 

 of eggs, where it is absolutely necessary that the history be known if 

 accurate conclusions are to be drawn. The study of individual eggs 

 and of classes of eggs as determined by the candle will be pushed, 

 that the system of candling may be put on a more accurate and scien- 

 tific foundation. The ability of certain eggs to carry, store, and stand 

 the vicissitudes of marketing generally will continue to \>e investigated. 

 Efforts at the producing center and at the receiving center to inculcate 

 better methoas of handling to prevent loss and deterioration will 

 not be abated. 



The investigation of frozen and dried eggs and egg products, 

 which began as a cooperative study with the industry for the better- 

 ment of the product during the very last of the fiscal year 1910-11, 

 will be pushed as rapidly as possible until the close of the egg-breaking 

 season of 1911 and, if the results warrant, will be continued just as 

 soon as the spring season of 1912 opens. In this investigation every 

 effort is being made to obtain the facts concerning present procedures 

 and customs, and to use every endeavor possible to establish routine, 

 commercially practical methods which will enable the industry to 

 furnish a uniformly wholesome product and save many millions of 

 eggs that are wasted now each year because of a lack of knowledge of 

 the subject. The scope of the research will be as wide as possible. 

 All kinds and sorts of eggs used by the breakers, individually and col- 

 lectively, will be studied bacterially and chemically. Every stage of 

 the industrial procedure, as practiced by the various egg-breaking 

 establishments which can be reached from the laboratory head- 

 quarters — Omaha at present — will be tested and retested. Where 

 tne acquisition of knowledge indicates points to be improved and 

 methods for doing it, the results will at once be given to the breaker 

 that no time may be lost in attaining the desired end. Meanwhile 

 laboratory experiments in breaking and collecting just such eggs as 

 the industry uses will serve as a check on commercial work and also 

 indicate what can be accomplished by clean handling while the carry- 

 ing of these same methods into the egg-breaking establishment, and the 

 putting up of packages side by side with the regular laborers, will 

 decide not only the efficiency but the practicality of the methods as 

 well. An endeavor will be made during the coming year to hold more 

 meetings and demonstrations where a number of practical poultry 

 and egg men can be gathered together. Many of the men are urging 

 this, and they offer their services in spreading information concerning 

 the work of the laboratory and in collecting the industry at the 

 appointed time and place of the meeting. 



ENOLOGICAL STUDIES. 



(1) The critical chemical study of wines and ciders made in the 

 enological laboratory and the preparation of additional samples for 

 the further study of the normal composition of these products. 



(2) Experiments on reducing the acid content of wmes by cellar 

 practices. 



(3) The chemical examination of pomaces from wine, cider, and 

 juice factories mth a view to saving such wastes as often occur. 



(4) Installation of apparatus for a study of generation of vinegars, 

 especially as to the use of waste products and the study of the chemi- 

 cal changes which occur in the manufacture of fruit vinegar. 



