36^ EXPERIMENT STATION EECOBD. 



shipping poultry, poultry refrigerator cars and other matters of transportation, 

 refrigeration in the market, and the refrigeration of eggs are among the topics 

 considered. In connection with the discussion of refrigerator cars a number of 

 thermograph records are presented. 



According to the author, " it is a comparatively simple matter to keep birds 

 in good condition from one season of production to the next in a well-constructed 

 cold storage warehouse, provided those birds are received at the warehouse 

 properly dressed, chilled, and packed, and with such promptness that decompo- 

 sition has not obtained even a slight foothold. Under such conditions the re- 

 sponsibility of the warehouse is the maintenance of cleanliness and a constant 

 temperature which is not above 15° F. ( — 9° C), and which preferably should 

 be nearer 10° F. ( — 12° C). If, on the other hand, the poultry is not properly 

 prepared for storage, or if decomposition has begun (even though it may be 

 scarcely perceptible to any of the senses), it is impossible with the lowest tem- 

 peratures obtainable to prevent deterioration. 



" Poultry, even in the best condition, is not improved by being kept frozen 

 for any length of time. About the sixth month of carrying, a careful observer, 

 judging by the taste alone, can tell the difference between frozen poultry and 

 that which is freshly killed. Up to nine months, however, this difference is so 

 slight that it is of scarcely more than scientific interest. But after nine months, 

 though undoubtedly the flesh is wholesome and nutritious, there is a loss in 

 flavor the degree of which is dependent upon the length of time for which the 

 storage has been continued. 



" The thawing of the frozen chicken pi*eparatory to its use as food is a matter 

 of great importance if the good qualities of the fowl are to be preserved. It 

 was formerly customary to thaw birds by throwing them into cold water. This 

 method, on a commercial scale, is practically certain to result in thawing in 

 dirty water, thereby so contaminating the flesh that decomposition proceeds 

 very rapidly. It is also deleterious, in that it extracts a considerable part of 

 the flavor of the flesh. This being the first attribute of the fresh chicken to be 

 lost by cold storage is the one which should be most carefully guarded. To pre- 

 serve it, as well as the appearance of the fowl, thawing should be accomplished 

 by hanging the bird in cool air, if possible at the temperature of an ordinary 

 ice refrigerator for 24 hours. This time is suflicient to thaw a bird of the usual 

 size. A slightly longer period may be required for large roasting chickens." 



As regards eggs, the author states that the length of time they can be kept in 

 cold storage depends very largely upon their condition when they enter it. 

 " Eggs laid early in the season during cool weather keep best. Carefully graded, 

 packed, and transported, such eggs are good food at the end of nine months. 

 It is likely that they will not soft boil or poach with entire satisfaction at the 

 expiration of that period, but for all the other methods of cooking they are avail- 

 able. If the eggs are of strictly first quality when they enter storage they will 

 soft boil after six or seven months and compare satisfactorily with the ' strictly 

 fresh ' eggs of the market." 



The author is decidedly of the opinion that the results of scientific investiga- 

 tion are of great importance in the industrial use of refrigeration, and discusses 

 this matter at some length. 



Beef, its quality and classification, L. Villian {Rec. MM. VSt., 86 {1909), 

 No. 23, pp. 799-812, figs. 6; 87 {1910), No. 1, pp. 26-32).— Information is given 

 regarding French methods of cutting meat in connection with discussions of 

 quality and grading. 



The chemical composition of a number of samples of bread made from 

 whole grain, H. Kalning (Ztschr. Gesam. Getreidew., 2 (1910), No, 7, pp. 167- 

 169). — Analyses are reported and discussed. 



