676 Journal of /Agriculture. [8 Nov.. 1907. 



E(IG PRODUCTION AND COOL STORAGE. 



H. V. Hawkins, Poultry Expert. 



Throughout the wide world eggs have gradually increased in value 

 during the past five years. Each year new industries in which the egg 

 plays an important part are being inaugurated. Consequent on the coming 

 into operation of the Pure Foods Act in this State there will be an 

 increased demand for eggs. Formerlv thousands of tins of egg powders 

 were used by pastrycooks and others but nnw the authorities demand, and 

 rightly so, that " light pastry " shall be unadulterated. This means that 

 eggs must be used and the question naturally arises " Where are they to 

 come from? '" The answer should be " Out of the Cool Stores." 



Is it not time that the poultr\- farmer, who often pays big prices for 

 his foodstuffs, should make an effort to protect himself? He disposes of 

 his eggs at 5d. and 6d. per doz. instead of utilizing to the fullest 

 extent the benefits which cool storage offers to him. If poultry breeders 

 would only co-operate the price of eggs should never be less than is. per 

 doz. Mr. Crowe, Superintendent of Exports, states that practicallv the 

 whole of the eggs produced in this State will be required by the local 

 factories and consequently few, if any, will be left for export. This to 

 my mind is a good sign as it will be possible in a very short time to 

 mcrease the output. The low price obtained from the storekeeper for 

 eggs is a matter which greatly concerns the producer. Now that the latter 

 knows there is a good demand at remunerative rates he should arrange 

 to deal direct with the Co-operative Butter Factories, some of which are 

 already collecting eggs as well as cream. 



The drv season that has set in will be an opportune one for factory 

 managers to reserve cool space for eggs and thereby minimize the decrease 

 of receipts occasioned bv the shortage of cream. If complete .success is 

 to be attained nothing but infertile eggs, absolutely fresh, should be 

 placed in cool storage, the temperature of which should be from 30 to 

 32 degrees Fah. The chamber must be kept free from all foreign odours 

 and if so the eggs will turn out after a lapse of four months as fresh 

 as when first stored, with the exception of a very slight evaporation. 

 When egg preservatives are used the white of the egg becomes darkened 

 and there is a peculiar taste, quite different to those kept in cool storage. 



The cost of storage is infinitesimal as compared with the higher prices 

 realized later on. The charges at the Go\ernment Cool Stores, Flinders- 

 street, Melbourne, are as follow : — 



Per case of 25 dozen, for first two weeks or portion thereof ... 4d. 



,, ,, for each additional week or portion of week ... 2d. 



Per case of 36 dozen, for first two weeks or any portion thereof ... 6d. 



,, ,, for each additional week or portion of week ... 3d. 



Whilst the local outlook is bright it must also be remembered that 

 there is a good market in Great Britain for anv surplus that we may 

 have. Victoria is peculiarly adapted for poultrv keeping. An advance 

 of this industry has taken place in recent years but is trifling to what 

 may be reasonably expected in the near future. The folio-wing figures, 



