14 EGGS' IN COLD STORAGE. 



until its disintegration, unless immersed in a liquid, 

 or otherwise sealed from contact with the air. This 

 evaporation not only takes moisture from the egg, 

 but carries with it the putrid elements from the egg 

 tissue, resulting- from a partial decomposition of the 

 outer surface of the eg-g- meat. Conditions of excess- 

 ive moisture and the presence of decaying- animal or 

 vegetable matter, tog-ether with a moderate degree of 

 heat, are essential to the formation of fungus of the 

 species which are found growing- on eg-g-s in cold 

 storage. As the heat and moisture are increased, the 

 growth of fungus will be proportionate. Furthermore, 

 we all understand that heat hastens decomposition, 

 and the partial decomposition of an egg results in a 

 growth of the fungus, as before explained, when con- 

 ditions of temperature and humidity are favorable. If 

 the temperature is low, this growth is slow; for in- 

 stance, if eggs are held at a temperature of 30 F. in 

 an atmosphere of given humidity, the growth of fungus 

 is less rapid than if held at any temperature higher, 

 with the same per cent of humidity. As our subject 

 merges into humidity here, the reader is referred to 

 what is said under this head in another chapter, 

 someexperi- Returning to the objections urged against low 



<Skng n po int temperatures, we will see what damage is claimed 

 from the use of a temperature of 29 to 30 F. The 

 objections are: Liability of freezing; germ is killed; 

 white becomes thin; yolk is hardened, and eggs will 

 not keep as long when removed from storage. Some 

 interesting results are obtained from experiments 

 made by the writer. Half-rotten or "sour" eggs 

 freeze at temperatures just a trifle under 32 F. 

 Fresh eggs freeze at 26 to 27 F. In testing eggs 

 which had been held in storage for several months, it 

 was noted that the freezing point had been depressed 

 from 1 to 2 F. An egg which is leaky will freeze at 

 2 to 3 higher temperature than one which is sound, 

 probably owing to the evaporation resulting in a lower 



