EGGS IN COLD STORAGE. 81 



which is giving- good satisfaction where tried. Ordi- 

 nary strawboard fillers have been coated with various 

 preparations, shellac, paraffine, whitewash, etc. Any 

 substance in the nature of waterproofing- might better 

 be left off for the reason, as we have seen, that eggs 

 must evaporate, and a waterproof filler would hold the 

 moisture and not allow it to escape into the air of the 

 room. It is essential to the well being of an egg that 

 it should evaporate, as proven by the experiments in 

 hermetically sealing, before described. Many have 

 gone to the expense of transferring the eggs into dry 

 fillers in the middle of the season. One season of this 

 was enough for the writer. A better way is to de- 

 crease the humidity of the room as the fillers become 

 more and more loaded with moisture. The humidity 

 may be decreased by the use of absorbents or by ven- 

 tilation, as already discussed in their proper places. 

 Fillers made of thin wood have been used in years 

 gone by with fair success, but tlieir manufacture has 

 now been entirely discontinued. They were made of 

 maple, shaved very thin, and were a prime filler so 

 far as odor was concerned, but in cold storage the 

 frames warp badly, and the time and eggs wasted in 

 getting the eggs out of the fillers was a serious item 

 against their use. As a shipping filler they were also 

 a failure because of the excessive breakage. Some 

 years ago an eastern company began the manufacture 

 of what is known as the odorless fillers. These fill- 

 ers are light brown or buff in color, and from the best 

 information the writer can obtain, are composed 

 largely of scrap paper stock, with some long fiber like 

 manila added for strength. In the manufacture the odorless 

 stock is treated to a thorough washing and deodoriz- 

 ing process, and the result is a filler with very little 

 odor. Eggs put up in these so called odorless fillers 

 and subjected to the same conditions as a similar 

 grade of eggs packed in common strawboard fillers, 

 generally come out of cold storage markedly superior. 



