EGGS IN COLD STORAGE. 85 



being- filled with oats, excepting- the small space taken 

 by the fillers themselves, the object being-, of course, 

 to prevent the "fillers taste." 



At intervals we read of some method of preserving- complicated 



~ and obsolete 



eg-g-s, which is said to be sure, to supersede or di- methods of pre- 

 serving- eg-g-s. 



nary cold storag-e for the good keeping- of egg-s. A 

 scheme was tried on a larg-e scale somewhere across 

 the water, in which the eg-g-s were suspended in racks 

 in a cold room the racks being- turned at regular in- 

 tervals by automatic machinery to keep the eg-g-s from 

 spoiling-, that is, to keep the yolk from attaching- to 

 the shell. A low temperature will prevent this, as 

 pointed out in the chapter on temperature, and why 

 a man should waste good energy inventing such a ma- 

 chine is passing all comprehension. The quantity of 

 various chemical preparations manufactured and sold 

 for egg pickling or preserving is even now quite large, 

 but the high class stock now turned out by the best 

 equipped cold storage houses has made any other 

 method of preserving eggs at the present day almost 

 entirely obsolete. 



