16 



EGGS IN COLD STORAGE. 



in a case along- with three dozen fresh eggs. After 

 three weeks no pronounced change was noted in 

 either, both showing- considerable evaporation as a 

 result of exposure to the dry fall atmosphere. They 

 were exposed to the temperature of the receiving- 

 room, fluctuating- from 50 F. to 80 F. The eg-g-s 

 from storage went throug-h a "sweat," while the fresh 

 were not subjected to any such trial. As most eggs 

 are consumed inside of three weeks after being re- 

 moved from storage, this would seem like a good 

 practical test of the vitality of a low temperature 

 egg. A mere matter of economy between holding a 

 room at 40 F. and 30 F., while readily appreciated 

 and admitted, seems of very small importance, when 

 a positive advantage can be obtained by carrying eggs 

 at the lower temperature; and a difference of 4 F. to 

 5 F. would be scarcely worth considering. 



uire fc relents" ^ n a( l vantage f l w temperature, not yet men- 

 "spot" rotten tioned, is the increased stiffness, or thickness, of the 

 white of the egg while in storage, holding the yolk in 

 more perfect suspension. When eggs are held at a 

 temperature of 36 F., or above, for any period longer 

 than four months, the yolk has a decided tendency to 

 rise and stick to the shell, causing rotten eggs, known 

 as "spots." It is usually understood that the yolk set- 

 tles; but, being of a fatty composition, it is lighter than 

 the albumen, and rises instead. If the albumen is 

 maintained in a heavy consistency, the yolk is retarded 

 from rising, and held in a more central position. It 

 was long a practice with storage men to turn eggs at 

 least once during the season, to prevent the above 

 trouble, and some recommend it even now; but the 

 practice has been generally abandoned with the ad- 

 vent of low temperatures for egg storing. 



When eggs are put in cold storage they should not 

 be cooled rapidly. The effect on the egg tissues is 

 bad they should have time to rearrange themselves 

 to the changed temperature. This is especially true 



from storage, 



