264 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



room. It is better to ventilate by forcing 

 pure air in rather than by drawing foul 

 air out, for while foul air is sucked out 

 by the exhaustion method other foul air 

 is drawn in around doors and through 

 other cracks. Ventilating air may be 

 purified and cooled by being forced up a 

 shaft through a spray of water falling 

 through a perforated disk. 



Moisture absorption — The absorbents 

 in common use in cold storage are quick- 

 lime and chloride of lime. The walls oi 

 the cooling room may be whitewashed 

 so as to look very neat and the white- 

 wash serves also as an absorbent of 

 moisture. For this purpose lime should 

 be slaked with water to the consistency 

 of cream and salt added at the rate of 

 one part to two parts of lime. Portland 



suits. The looseness of construction re- 

 quired in the case will depend upon the 

 humidity of the air in the cooling room. 

 For protecting the eggs at the top and 

 bottom of the cases, cork shavings and 

 excelsior are best. 



Formerly, when eggs were stored at a 

 temperature of 35 to 50° F., it was nec- 

 essary to turn them from time to time 

 for the reason that the yolks, being 

 lighter than the white, would rise and 

 stick to the shell. In eggs preserved at 

 30° F. the white is less fluid and the 

 yolk remains in place. The necessity of 

 moving or turning eggs, is, therefore, en- 

 tirely obviated. Eggs may be kept in 

 the same refrigerating room with apples 

 or other fruit, providing the fruit is in 

 good condition and does not give off 



Fiff. 192 WHITE WYANDOTTES, 15 WEEKS OLD, DRESSED FOR MARKET 



cement may be added at the rate of one 

 part to six parts of lime. Cold water 

 paints may be used in places where 

 whitewash is not suitable. Quicklime 

 and chloride of lime may also be placed 

 about the cooling room in trays or pans. 

 Chloride of lime is the most active of 

 moisture absorbers. 



Cooper and others have demonstrated 

 that eggs must be allowed to evaporate a 

 certain amount of moisture; otherwise 

 they will become rotten, even in cold 

 storage, within 60 days. Egg cases must 

 therefore not prevent evaporation. The 

 best cases are made of cottonwood oi 

 basswood and are kiln-dried before be- 

 ing used. The fillers or pasteboard 

 frames must be odorless and must not 

 absorb too much moisture. Recently a 

 manilla pasteboard has given good re- 



odors and also provided suitable ventila- 

 tion is supplied. 



Frozen egg meat — Where eggs are 

 frozen in bulk in the form of egg meat 

 after removal from the shell, they should 

 be handled in hermetically sealed tin 

 packages after thoroughly mixing the 

 yolks and whites together. The egg 

 meat may then be frozen and stored at 

 temperatures ranging from zero to 20° 

 F., but 20° F. is low enough. 



Poultry in cold storage — Poultry is 

 held in cold storage at temperatures of 

 8 to 30° F. It is generally considered 

 that 20° F. is too high for the best 

 freezing and storage of poultry and 

 game birds, and 10 to 15° F. is now 

 recommended. The low temperatures 

 are required for poultry for the reason 

 that the meat is nearly always exposed 



