DISTRIBUTION OF MARKET PRODUCTS 



287 



great many of those who stored eggs lost money on them, either 

 by the eggs spoiling in storage or because they kept the eggs 

 too long, but after a few years' experience the operators of cold- 

 storage plants learned the best temperatures for keeping the 

 different kinds of produce and the best methods of arranging 

 different articles in the chambers of the storage warehouses. 

 They found that eggs kept best at 34 degrees Fahrenheit, that 

 poultry must be frozen hard, and that the temperature in a 



FIG. 232. Dressed fowls cooling on racks in dry-cooling room. (Photograph 

 from Bureau of Chemistry, United States Department of Agriculture) 



storage chamber must not be allowed to vary. Those who were 

 putting eggs and poultry in cold storage found that it did not 

 pay to store produce that was not perfectly sound and good, 

 and that products which had been in cold storage must be used 

 promptly after being taken out, and also that they must plan 

 their sales to have all stored goods sold before the new crop 

 began to come in, or they would lose money. 



The development of cold-storage methods and their extensive 

 use have been of great benefit to producers and consumers, as 



