EGGS IN COLD STORAGE. 15 



temperature. The freezing point of eggs, as above, 

 is understood as being the degree at which they begin 

 to form ice crystals inside. Of the replies received 

 touching on the freezing point of eggs, nearly all agree 

 with above experiments. The " dead germ " theory Dead germ 

 the writer has never been able to locate in fact, hav- 

 ing never seen anything of the kind in eggs held as 

 low as 28 to 29 F. for several weeks' time; nor in 

 eggs held at 30 F., or a trifle under, through the sea- 

 son. As only two or three mention having noted this 

 result, it would seem that some local conditions, and 

 not low temperature, were responsible. 



The matter of the white becoming thin when eggs 

 are held at low temperatures has some bearing; in 

 fact, any egg held at a cold storage temperature for 

 a long carry will show this fault, to a certain extent, 

 especially if cooled quickly when stored, or warmed 

 suddenly when removed from storage. With refer- 

 ence to the above, it is the writer's opinion that a dif- 

 ference of 4 to 6 F. in carrying temperature will 

 not be noticeable in its effect on the albumen of an 

 egg; and as to the effect of a low temperature 

 on the egg yolk, it has been demonstrated that 

 any temperature, which will not actually congeal the 

 albumen, will not harm the yolk of an egg. There 

 is a slight tendency, in this case, to a similar effect to 

 that produced by a low temperature on cheese; that 

 is, causes it to become " short " or crumbly. 



In regard to a low temperature egg not keeping as 

 long when removed from storage, it has been the 

 experience of the writer that no difference was noted 

 between eggs put out from storage and the current 

 receipts of fresh eggs, so far as any complaint or 

 objection was concerned, the eggs being shipped in 

 all directions, in all weathers and subject to many 

 different conditions. A test was also made, by placing A test showing 



,, .. r i'iii, .... keeping- quali- 



three dozen of eggs, which had been carried m storage ties of eggs 



at a temperature of 28 F. to 30 F. for five months, temperature. 



