180 EXPERIMENT STATION RECORD. [Vol. 41 



July seconds, and dirty eggs of April to July) shipped from the Middle West to 

 New York and Philadelphia, and held for various periods at 30 to 33° F. in 

 rooms used commercially for the cold storage of eggs in the shell. The pur- 

 pose was to investigate the conditions influencing the efficiency of the cold- 

 storage method of preserving eggs. 



The commercial selection by inspection and clicking of clean eggs witli sound 

 shells from current receipts was found to be inefficient. Commercial packages 

 of spring firsts when ready to be taken to the storage rooms showed an average 

 of 17.5 cracked eggs and one leaking egg to the case. Candling was much 

 more accurate since the eggs could be graded according to quality, and cracked 

 and bad eggs could generally be detected. Cases of sirring firsts graded by 

 candling did not average more than 3 cracked eggs per case when ready for 

 storage. Spring eggs prepared for storage by commercial sorting showed, after 

 7 to 11 months' storage, an average total loss of 18.5 bad eggs per case, 9 

 of which were due to dii'ect spoilage of damaged eggs or to their contamina- 

 tion of neighboring eggs by molding. Corresponding cases of eggs graded for 

 storage by candling showed, after a similar period of storage, 7 bad eggs per 

 case. 



The rate of evaporation of moisture from eggs was very uniform during the 

 storage period, and averaged from 3 to 4 oz. per case per month in the different 

 storage rooms under observation. The moisture is condensed on the brine 

 pipes, and absorbed by the air, case, and fillers, most of the absorption of 

 moisture by the egg package occurring during the first few months in storage. 

 The gain in weight of individual cases with the accompanying cushions, fillers, 

 and flats varied fi'om 11.5 to 14 oz. during an average storage period of 10.8 

 months. 



Eggs that were fresh when stored showed after storing an increased air 

 space and often a tinge of yellow in the white. The yolk membrane was 

 slightly weakened, but commercial separation into white and yolk was readily 

 accomplished even after 11 months' storage. The percentage of ammoniacal 

 nitrogen in eggs increased during storage, the rise being more rapid during 

 the early part of the storage period. The amount of ammoniacal nitrogen in 

 eggs is considered a good index of chemical deterioration. 



Evidence is produced to show that the " cold-storage taste," which usuallj' 

 develops after 7 or more months' storage, is due mainly to absorption of odor 

 of the strawboard fillers in which the eggs are packed. 



" Imperfections in commercial handling, grading, and marketing previous to 

 storage are mainly responsible for the bad eggs developing in commercial eggs 

 during storage. The preservation in the shell of undergrade eggs, such as 

 dirty, cracked, leaking, heated, and stale eggs, should not be attempted. If 

 not marketed for prompt consumption, the contents should be removed under 

 proper conditions and frozen. The frozen product will keep for a year or more, 

 whereas there would be a marked deterioration in quality if the eggs were 

 stored in the shell." 



How to caponize, R. H. AVaite {Marnland Sta. Bui. 226 (1919), pp. 1S5-192, 

 figs. 22). — Complete directions are given for caponizing, carefully illustrated 

 with photographs. 



DAIRY FAEMING— DAIRYING. 



Feed consumed in milk production, H. A. Hopper, H. M. Bowen, and F. S. 

 Barlow (New York Conicll Sta. Biil. SOS (IDIS), pp. 3-15).— The 847 cows en- 

 rolled in three New York cow test associations (Otsego and Wyoming Counties) 

 in 1914 and 1915 for wliich complete records were secured are classified as to 



