15 Nov., 1919. 1 Egg Pulp and Cool Storage. 677 



from the knife to the cup. With the first and second fingers on the ends 

 of the e^^, use the tips of the thumhs to pull the halves of the shell 

 apart. To empty the shell, turn each half directly upside down so that 

 they do not touch each other, and drain for about three seconds. Do 

 not let the cups touch the knife,. 



4. When Separating White from Yolk have three cups on the tray. 

 Put two on the side which gets the best light, far enough back to be able 

 to crack the eggs on the knife Avell beyond the cups. Put the other cup 

 on the other side of the tray behind the breaking place on the knife. 

 Put the white into the first cup, the yolk into the second — the other cup 

 on the opposite side is for soft or doubtful eggs. Never separate dirty 

 eggs by the shell method. 



5. Drying Fingers. — Only the tips of the fingers should touch the 

 eggs. They should be dried frequently on tissue paper. 



6. Use two cups, and unless bad eggs are prevalent, put two and no 

 more into each cup before emptying. 



7. Smell and look at every cup of eggs carefully before emptying. 



8. When emptying cups, pour out eggs, then touch edge of cup 

 against inside of tin at least 2 inches below the rim. Do not therefore 

 fill the tins too full. 



9. Eggs to he Discarded. — Musty, mouldy, and sour eggs, eggs with 

 bloodys or green white mixed rots, eggs with a stuck yolk, white rots, 

 and eggs with a bad odour. 



10. Cleaning after a Bad Egg. — Remove -all pieces of apparatus with 

 which the egg has come in contact, and wash the hands before getting 

 clean equipment. For instance, if the infected egg has reached the cup, 



a recently sterilized knife and cu]) will be required, or if the egg spattered 

 on the tray, the entire outfit will have to be replaced. When a bad egg 

 is present in the cup with tlie good ones, lall must be thrown away. 

 Spooning or pouring out what can be seen of a bad egg is not allowed. 



11. Have cups, knives, trays, and collecting buckets washed and 

 sterilized at noon and again at night. 



12. Never break eggs while the room is being swept, or for one hour 

 afterwards. 



There are virtually throe styles of P-llp, (a) the Whole Egg, (/>) 

 Whites only, (c) Yolks only, and packing should be undertaken in 

 accordance with actual market returns. The breaking room should be 

 as near as possible to the freezing chamber, to prevent deterioration and 

 admission of bacteria, and the more frequently eggs are consigned, and 

 the more sanitary conditions under which they are produced, are im- 

 portant factors in determining the condition in which the pulp will 

 eventually be opened up. It is, of course, preferable that all eggs 

 should be candled before being handed over to the breakers, though this 

 will not, by any means, automatically remove all the eggs unsuitable for 

 pulp. By proper care the organisms of the coli group may be almost 

 eliminated, and careful grading in the candling room saves considerable 

 loss of time in the breaking room due to changing soiled apparatus, 



