62 EXPERIMENT STATION RECORD, 



smooth as possible. Glass cups are best. Live steam should be applied liber- 

 ally to sterilize utensils, etc. 



" The room in which the eggs are broken should be as cool as it can possibly 

 be kept without making the inmates uncomfortable. The cleaner the room 

 and everything in it, the fewer bacteria the product prepared in it will contain. 

 The egg meat should be transferred to the freezing room as soon as possible." 



A discussion of the healthfulness of frozen and desiccated eggs and of 

 the need and value of bacteriological methods of judging them, O. JNIaureb 

 (Kansas Sta. Bui. 180, pp. 3Jt5-359). — In connection with a summary of data 

 regarding the bacterial contamination of egg products, experiments were made 

 on the effects of heating such eggs for varying periods of time to G5, TO, and 

 75° C, in a water-jacketed oven. 



When samples were heated to 75° the solubility of the goods was rapidly 

 decreased. 



With regard to wholesomeness, the author concludes that " in the absence of 

 physical signs of decomposition, there is no danger of poisonings or bacterial 

 infections through egg products. 



" Bacteriological methods for judging the healthfulness of egg preparations 

 are unnecessary and inapplicable. 



" The sanitary conditions under which frozen and desiccated eggs are pro- 

 duced can not be judged by our present bacteriological methods, because the 

 bacterial content of egg preparations is subject to great seasonal and local 

 variations. 



" Factory inspection should enforce sanitary methods of production and 

 should exclude from the frozen and desiccated products all eggs that are not 

 admitted to the market in the shell. . . . 



" The bacterial content of desiccated eggs can, by keeping them for from 1 

 to 2 hours at 65 to 70°, be greatly reduced without decreasing their solubility 

 very much. Practical tests will have to decide whether the advantages derived 

 from the lower bacterial content would counterbalance the disadvantages aris- 

 ing from the somewhat lower solubility." 



Besides desiccated eggs designed for food similar goods are made for trade 

 purposes. 



" In the manufacture of tanners' eggs, the sound portion of spot-eggs, eggs 

 showing blood rings, and slightly off-flavored eggs are used. After desiccation, 

 this product can hardly be' distinguished, by its physical appearance, from 

 first-grade eggs. When one sees and tastes this product, it seems a needless 

 waste that it should be excluded from human consumption. Perhaps future 

 researches will show us that a good many eggs which are now prepared for 

 tanners are perfectly healthful and fit for human consumption. . . . 



"All eggs that are really unfit for food, however, should be denaturized, to 

 prevent unscrupulous people from selling them for food purposes. . . . 

 After such eggs are sold to the tanners, it is very hard to keep track of them, 

 "and they may in a roundabout way make their appearance in cheap restaurants, 

 etc. Denaturization of such preparations is the only sure way to prevent 

 their use as food products. It would easily be possible to find a substance 

 which, when added to tanners' eggs, would serve as a telltale without exerting 

 a deleterious effect upon the leather." 



Proper handling of dressed poultry, Mari' E. Pennington (Butclier's Advo- 

 cate, 52 {1912), No. 22, pp. 11, 12, dgms. Jf). — This article includes a descrip- 

 tion of the refrigerating plant used in connection with the work of the U. S. 

 Department of Agriculture (E. S. R., 25, p. 579) in a laboratory devoted to the 

 problem of handling poultry, a description of the temperature variations in 



