ILLUSTRATIONS. 



Page. 

 PLATE I. Fig. 1. Outer shell membrane of fresh egg. Fig. 2. Inner shell 



membrane of fresh egg 30 



II. Fig. 1. Yellow yolk of fresh egg. Fig. 2. White yolk of fresh egg . . 34 



III. Fig. 1. Yellow yolk of fresh egg, hardened in situ. Fig. 2. 



Rosette crystal found in yolk of cold-storage egg 36 



IV. Chicken after storage at 13 F. from December 24, 1903, to February 



6, 1908 70 



V. Chicken, massaged and made as flexible-as possible, without soaking, 



after storage at 13 F. for about four years 72 



VI. Normal chicken muscle. Fig. 1. Longitudinal section. Fig. 2. 



Transverse section '.-. 80 



VII. Breast muscle of chicken in cold storage fourteen months. Fig. 1. 



Longitudinal section. Fig. 2. Transverse section 82 



VIII. Thigh muscle from chicken in cold storage fourteen months, showing 

 invasion of fiber by bacteria. Fig. 1. Longitudinal section. 



Fig. 2. Transverse section 82 



IX. Unsoaked breast muscle of chicken in cold storage two years. 



Fig. 1. Longitudinal section. Fig. 2. Transverse section 84 



X. Soaked breast muscle of chicken in cold storage two years. Fig. 1. 



Longitudinal section. Fig. 2. Transverse section 84 



XI. Breast muscle of chicken in cold storage four years. Fig. 1. Longi- 

 tudinal section showing vacuolated degeneration. Fig. 2. Longi- 

 tudinal section showing varied and extensive degeneration 84 



XII. Small intestine of fresh chicken 86 



XIII. Small intestine of chicken six months in cold storage 86 



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