EGGS IN COLD STORAGE. 75 



the air it will simply air slake, which means that it 

 will absorb moisture enough from the air to disinte- 

 grate into the form of a powder. Lime in this form is 

 known as air slaked lime, and is used to a large ex- 

 tent in egg- rooms. Air slaked lime as it comes from 

 the lime house will absorb very little moisture, but it 

 gives off minute particles of lime which have a good 

 effect in preventing the growth of fungus, which we 

 have already fully discussed. Air slaked lime is 

 usually applied by spreading on the floor of the room, 

 between the 2X4's (which are used at the bottom of 

 each pile of eggs), to the depth of an inch or more. 

 This must necessarily be done when the eggs are 

 piled, and consequently its efficiency is very low 

 when the cool weather of fall comes. This defect 

 has, been overcome by scattering fresh air slaked 

 lime through the rooms so as to create a cloud of lime 

 dust, but this is objected to because it musses up the 

 cases. A better way of using lime is in the lump 

 form quicklime which can be placed around the top 

 of the room in trays or pans and renewed from time 

 to time through the season. 



Chloride of calcium is the most vigorous absorb- 

 ent (or drier, as it is called) which we are discussing. absorbent - 

 It is the same salt of the metal calcium as common 

 salt (chloride of sodium) is of the metal sodium. Both 

 have a strong affinity for water, but chloride of cal- 

 cium is much the more energetic of the two. Where, 

 in a moist air, common salt simply attracts enough 

 moisture to become damp, chloride of calcium will 

 absorb enough water to lose its solid form entirely, 

 uniting with-the moisture of the air to form a solution 

 or brine. The strong affinity of this salt for water 

 has been utilized for the purpose of drying and puri- 

 fying refrigerator rooms, and in this capacity has 

 been a general favorite for years. The most primi- 

 tive method of applying it is to place it in a simple 

 iron pan, allowing the brine to run off into a pail as 



