12 EGGS IN COLD STORAGE. 



eggs at temperatures ranging- from 25 F. to 30 F. 

 Some say: "Dark spot, denoting germ killed"; others, 

 "white gets thin"; others, "eggs will decay more 

 quickly"; or, "they wnl not 'stand up' as long when 

 removed from storage." It is also claimed that "yolk 

 is hardened or 'cooked' when temperature goes below 

 32 F." Some answers state a liability of freezing if 

 eggs are held in storage at a temperature below 32 C F, 

 for any length of time. 



As far as possible, we will dig out reasons for the 

 tempatureB W c ^ a i ms made by advocates of both high and low tem- 

 peratures, both having equal consideration. Taking 

 29 F. or 30 F. and 38 F. or 40 F., as representing 

 the lowest and highest of general practice, we will see 

 what is claimed by each ; and also the faults of the 

 other fellow's way of doing it, as they see it. Those 

 who are holding their egg rooms at 40 F. say it is 

 economical, that the eggs keep well, that the consis- 

 tency of the egg meat is more nearly like that of a 

 fresh egg after being in storage six months, than if 

 held at a lower temperature. As against a low tem- 

 perature they say: A temperature of 30 F. is expen- 

 sive to maintain; the yolk of the egg becomes hard 

 and the white thin, after being in store for a long 

 hold; and that when the eggs are taken from storage 

 in warm weather it will require a longer time to get 

 through the sweat than if held in storage at a some- 

 what higher temperature, resulting in more harm to 

 the eggs. Some claim that the keeping qualities are 

 impaired by holding at a temperature as low as 30 C F.,. 

 and others note a dark spot, or clot, which forms in 

 the vicinity of the germ, when eggs are held below 

 33 F. Against this formidable array of claims, the 

 low temperature men have some equally strong 

 ones, although fewer in number. They say: There 

 is very much less mildew, or must, at 30 F. than at 

 temperatures above 32 F.; the amount of shrinkage 

 or evaporation from the egg is less; an egg can be 



