EGGS 191 



oint of the albumen. Instead of drying, the egg mass may be 



eserved by freezing and keeping it frozen until wanted for 



use. The important factors are the use of fresh wholesome eggs 



arid cleanliness. Pennington 1 summarizes the importance of 



cleanliness as follows: "The preparation of frozen and dried 



eggs parallels the milk problem. In dairying it is first necessary 



to obtain a cow giving good milk. Then her products must be so 



landled that it is maintained in good condition until it reaches 



he consumer, a question that has engaged the attention of 



anitarians for many years and is still 



le subject of study. The hen seems O CP CP ^ 



o be more reliable as a producer of cP Q OQ r> 



ood eggs than is the cow of good j> & 



milk. In either case the ignorance g o OQo 

 r carelessness of man results in the o Q r)Q> 

 ddition of multitudes of bacteria ^opft^ 

 which will, and frequently do, spoil 9/0 o 

 he product for food purposes. The o ^ 8 50 



fundamental in the handling of whole- 

 some milk is cleanliness. The fun- ^ 

 damental in the handling of good eggs 

 is also cleanliness, a cleanliness based upon and adapted to the 

 work to be accomplished." 



Recently (1913-1914), American poultrymen of the Pacific 

 Coast have raised a hue and cry against the importation of stor- 

 age eggs from China. Analysts in food laboratories have been 

 called upon to examine these as to their suitableness for eating 

 and cooking purposes. Barring differences incidental to acci- 

 dents in shipping, the Chinese storage eggs compare favorably in 

 quality with those cornered by the American egg trust or combine. 

 What is needed in food laboratories is a method for determining 

 when an egg is or is not suitable for human consumption. Ac- 



1 Practical Suggestions for the Preparation of Frozen and Dried Eggs. Circular 

 No. 98, Bureau of Chemistry, July 31, 1912. 



