MARKETING EGGS AND POULTRY 



361 



in better condition than eggs laid in July or August when 

 taken out of storage in November or December. During 

 the warm months deterioration has set in before the eggs 

 reach the refrigerator, and such eggs lose more in quality 

 in the short time they are in storage than early spring eggs. 

 This may not be due to a difference in quality of eggs when 

 laid, but to the higher temperature to which they are sub- 



CANS OF FROZEN EGGS 



These cans hold 30 pounds each of separated whites and yolks, or whole eggs. 

 Delivered to baker o>r confectioner in frozen condition. (Courtesy, Bureau of 

 Chemistry, U. S. Department of Agriculture.) 



jected before they reach the refrigerator. It is a question 

 of handling the egg rather than a difference in the quality. 

 Limitations of Cold Storage. The business is prac- 

 tically confined to large corporations with ample capital, 

 located in large cities. Mechanical or artificial refrigera- 

 tion is used, though ice plants are also used in a limited 

 way. On account of the rapid deterioration that takes 

 place after the eggs are removed from storage, it is an ad- 



