10 EGGS IN COLD STORAGE. 



looked to for advice, the same person, perhaps, 

 giving- a different answer, from time to time, as his 

 ideas changed. The query has also been asked and 

 answered through the columns of ICE AND REFRIG- 

 ERATION a number of times. At present, however, 

 there is no temperature on which a large majority of 

 persons can agree as being- rig-ht, and as giving- su- 

 perior results to any other. The claims made by the 

 advocates of different temperatures will be consid- 

 ered, to determine, if possible, what degree is giving 

 the best results in actual practice. 



The three questions relating to temperature were 

 temperature. wr itten to draw out opinion as to the right tempera- 

 ture, the lowest safe temperature, and what delete- 

 rious effect, if any, the egg sustained at low tempera- 

 tures, which did not actually congeal the egg meat. 

 The three temperature queries were: 



First. At what temperature do you hold your 

 rooms for long period egg storage? 



Second- What temperature do you regard as the 

 lowest limit at which eggs may be safely stored? 



Third. What effect have you noticed on eggs held 

 at a lower temperature? 

 Fig-ures All the replies received contained answers relative 



received relat- 



to temperature, and by a very small majority 32 F. 

 is the favorite temperature for long period egg 

 storage. Some few, 33 F. and 34 F., with a few 

 scattering ones up to 40 F.. Under the freezing 

 point, none recommended a temperature lower than 

 28 F., and for a very obvious reason, this being near 

 to the actual freezing temperature of the albumen of 

 a fresh egg. A very respectable minority say a tem- 

 perature ranging from 30 F. to 31 F. is giving them 

 prime results; and several recommend 30 F. straight, 

 and say they should go no lower. In recent years 

 there has been a decided tendency among storage 

 men to get the temperature down near the safety 

 limit, but many houses are so poorly equipped that 



