EGGS IN COLD STORAGK. 13 



held sweet and reasonably full at this temperature 

 from six to eight months. This last claim is a broad 

 one, and very few houses are turning- out eggs an- 

 swering to this description. 



The following, relating to high temperatures, is 

 quoted from a letter written by one of the best posted Je 

 men in the business, who has spent much money and 

 time on experiments, and studied the question for 

 years. He says: "A temperature of 40 F. is very 

 good for three months' holding, but if they run over 

 that, it is more than likely the eggs will commence to 

 cover with a white film, which grows the longer they 

 stand, and finally makes a musty egg." This gen- 

 tleman advocates a temperature of 30 F. for long 

 period holding. It should be noted that the high 

 temperature men ignore entirely the effect of high 

 temperatures on the growth of this fungus, spoken of 

 above as a white film. The worst hing about most 

 storage eggs is the taste caused by this growth, 

 (usually called mildew or mold), which results in what 

 is commonly called a musty egg. To enable us to 

 understand the validity of these claims made by the 

 30 F. people, it will be necessary for us to ascertain 

 the conditions which are favorable, and also the con- 

 ditions which are unfavorable for the propagation of 

 this growth of fungus, which has given storage men 

 so much trouble, ever since cold storage was first 

 used for the preservation of eggs. 



Heat and moisture are the two conditions lead ing- Causes operat- 



& ing- to produce 



to its rank growth, and the opposite dry ness and cold [J I 8rrow1 JJ 1 of s 

 will retard or stop the growth entirely. In moist, in oM storage, 

 tropical countries many species of this parasite grow, 

 while in the cold, dry regions of the north its exist- 

 ence is limited to a single variety. The causes lead- 

 ing to a growth of the fungus on the outside of an egg 

 are not far to seek. It feeds on the moisture and 

 products of decomposition which are being constantly 

 given off by an egg, from the time it is first dropped 



