COLD STORAGE OF ANIMAL MATERIALS 34j 



days after delivery and each two or three weeks thereafter. The cow 

 comes in heat forty to sixty days after dehvery, if suckHng the calf, 

 and twenty to thirty days if the calf is taken away at birth. After the 

 first appearance of heat in the cow, the period recurs with con- 

 siderable regularity each three weeks thereafter. The sow invariably 

 shows signs of heat three days after weaning the pigs, and recurs 

 every nine to twelve days. The mare and ewe come in heat regularly 

 during the spring and autunm months. At other seasons, the period 

 is irregular and often entirely absent. 



(All dates and periods of this kind are exceedingly variable.) 



Quantity of blood in the bodies of farm animals (Harger) . 



In the horse, h (6.6 per cent) ; ox, ts (7.7 per cent); sheep, A (8.01 

 per cent) ; pig, 2^3 (4.6 per cent) ; dog, is to 12 (5.5-9.1 per cent) 

 (Sussdorf). An average horse has about 66 pounds, or nearly 50 pints, 

 of blood. In bleeding horses, about one pint of blood for every hundred 

 pounds of body weight is removed. 



Temperatures for Cold Storage of Animal Products (Hygcia 

 Refrigerating Co., Elmira, N. Y.) 



Hams, pork loins, poultry, and all meats that are to be held for a 

 long carry, should be put into the freezer at a temperature of 10° 

 above zero or lower, and after they are thoroughly frozen they 

 may be transferred to a temperature from 15° to 18°. Meats to be 

 held for a short time only maj^ be carried at 30° to 32°. Eggs 30°. 

 Condensed milk is carried at 32°; fresh milk at a point just above 

 freezing, where it can be carried, of course, only a short time. Con- 

 densed milk can be successfully carried several months; cheese at 

 31° to 32°; dried fruit, nuts, groceries, etc., at 35°; butter from zero 

 to 10° below zero. 



The success of storage depends not alone on the control and 

 accuracy of temperature maintained, but on control of humidity, and 

 in some cases on pronounced circulation of air. For temperatures for 

 fruits, see page 149. 



Advanced Registry 



The herd-book conserves the purity of a breed, being based upon 

 purity of blood, any animal being eligible to registry whose sire and 

 dam have been recorded. An Advanced Register is a herd-book within 



