TRANSPORTATION AND STORAGE FACILITIES 577 



City over the Hudson River branch of the New York Central. A few 

 years later the New York, New Haven & Hartford was bringing milk' 

 from the New England States to supply the New York market. In 

 1870 the Delaware, Lackawanna & Western received small consign- 

 ments of milk on its Sussex branch in New Jersey, and in the same 

 year the New York, Ontario & Western started its first milk train from 

 Bloomingburg, New York. Practically all of the railroads had their 

 farthest point from New York within the zoo-mile limit, except that 

 the Harlem was bringing milk from Rutland, Vermont, a distance of 

 240 miles. There was very little change in the areas from which milk 

 was obtained until 1890. In that year the New York, Ontario & 

 Western extended its service to Walton, New York, a distance of 179 

 miles. Shortly after 1890 several other railroads started milk trains. 

 The Lehigh Valley established this service with Dryden, New York, 

 as a terminus. In 1893 the Delaware & Hudson was receiving milk 

 and forwarding it to New York City over the Delaware, Lackawanna 

 & Western. In 1890 the West Shore extended its service beyond 

 Albany, with Syracuse as a starting-point, and two years later the 

 Hudson River branch of the New York Central extended its service 

 to the same point. By 1910 many of the points from which milk was 

 shipped to New York City were over 300 miles distant. There were 

 no new railroads to enter this service, but those already carrying milk 

 had extended their lines so that it was bounded by the Canadian 

 boundary line on the north and within a short distance of Buffalo on 

 the west. 



Prior to 1870 all of the milk consumed in Boston came from a 

 distance of not more than 65 miles. By 1910 this had been extended 

 to 210 miles, thus tapping regions from which milk is shipped to New 

 York City also. Philadelphia, likewise, has been enabled by railroad 

 shipping facilities to draw its milk supply from as far west and north 

 as New York state within a few miles of Buffalo. 



B. Improving Methods of Handling Farm Products 



182. THE LOSS DUE TO BAD METHODS OF HANDLING EGGS 1 

 BY M. E. PENNINGTON AND H. C. PIERCE 



Let us see what sorts of eggs are found in our markets. Here are 

 rotten eggs, broken eggs, cracked eggs, dirty eggs, and stale, shrunken 

 eggs, and last unfortunately many times least also are the frefh, 



1 Adapted from Yearbook of the Department of Agriculture, 1910, pp. 463-76. 



