20 



BULLETIN 224_, U. S. DEPARTMENT OF AGRICULTURE. 



taken in E house contained over this number, while in F house 55.3 per cent of the 

 samples were in excess of 10,000,000. 



The maximum number per gram found in the samples of dried eggs taken in 1912 

 was 20,000,000 for E house and 200,000,000 for F house, and in the samples collected 

 between 1909 and 1911 by Stiles and Bates, 2,100,000,000. It is known in the case 

 of F house that the raw material was of good quality and that the bacteria increased 

 during desiccation. 



The samples studied by Stiles and Bates represented not only frozen and dried egg 

 prepared from good eggs by the best methods known at the time, but also products 

 made from Unfit raw material. 



These comparative data speak well for the quality of the product prepared by the 

 new methods in the three houses Under investigation. 



Table 11. — General summary of bacterial counts on commercial samples taken in D, E, 



and F houses during 1912. 



Description of sample. 



Table No. 



Number 

 of 



Per cent 

 of sam- 

 ples with 

 counts 

 over 

 5,000,000 

 per gram. 



Number of organisms per gram. 



Minimum. 



Maximum. 



Liquid eggs: 

 Whites.. 



Yolks. 



"Whole eggs 



Mixed egg from D house. 

 Mixed egg from F house. . 

 Leaking eggs 



Soft eggs 



Second-grade eggs 



Tanners' egg 



D-III, 17, E- 



VI, 21. 

 D-III, E-VT, 



21, F-VII. 

 E-IV, F-IX . 



D-II 



F-III 



D-IV, E-VII, 



F-X. 



F-VIII 



F-V 



7 



2.6 



5.56 



21.28 

 



8.33 

 5.88 



46.14 

 92.8 

 100.0 



1350,000 



2 530,000 



2,700,000 

 1,000,000 

 1,700,000 

 1,300,000 



20,000,000 

 35,000,000 

 76,000,000 



100 



200 



340,000 



5,100 



470,000 



500 



130,000 



4,200,000 



31,000,000 



7,500,000 



7,500,000 



11,000,000 

 3,300,000 

 6,800,000 

 6,000,000 



80, 000, 000 

 92, 000, 000 

 150,000,000 



1 One sample with an exceptionally high count not included in this average. 



2 Three samples with exceptionally high counts not included in this average. 



Table 12. — General summary of chemical results on commercial samples taken in D, E, 



and F houses during 1912. 





Table No. 



Num- 

 ber of 

 sam- 

 ples. 



Percentage of ammoniacal nitrogen. 



Percentage of moist- 



Description of 

 sample. 



Wet basis. 



Dry basis. 







Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 

 age. 



Mini- 

 mum. 



Maxi- 

 mum. 



Whites 



Yolks 



D-III, 17, E- 



VI.21. 

 D-III, 17, E- 



VI, 21. 



F-VII 



E-IV, F-IX.. 

 D-II 



13 



23 



7 

 43 

 34 



10 



37 



11 

 14 



9 



0.0004 



.0032 



.0030 

 .0021 

 .0020 



.0023 



.0020 



.0023 

 .0024 



.0041 



0. 0002 



.0024 



.0028 

 .0016 

 .0014 



.0017 



.0013 



.0018 

 .0008 



.0021 



0. 0006 

 .0045 



.0033 



.0024 

 .0025 



.0027 



.0028 



.0031 

 .0040 



.0069 



0. 0031 

 .0076 



.0062 



.0074 

 .0067 



.0071 



.0065 



.0080 

 .0108 



.0133 



0. 0016 



.0054 



.0058 

 . 0054 

 .0046 



.0053 



.0047 



.0066 

 .0052 



.0074 



0. 0049 



.0103 



.0067 

 .0087 

 .0082 



.0082 



.0080 



.0098 

 .0182 



.0219 



87.37 

 57.88 



51.12 



72.33 



68.88 



68.06 



69.63 



71.24 

 78.20 



69. 98 



86.96 



53.64 



49.89 

 70.23 

 68.33 



67.00 



64.12 



67.04 

 71.79 



65.06 



88.31 

 64 06 



Sugared yolks. 



Whole eggs 



Mixed egg from 

 D house. 



53.07 



74.17 

 71 43 



F-III 



70 81 



F house. 

 Leaking eggs. . . 



Soft eggs 



Second - grade 

 eggs and 

 drippings. 



Tanners' egg. . . 



D-IV.E-VII, 

 F-X. 



F-VIII 



F-V 



72.83 



72.99 

 84.60 



7 



71 89 







CONCLUSIONS. 



_ 1. Eggs commonly used for breaking stock by reputable firms are small and over- 

 sized eggs, dirty and cracked eggs, and shrunken eggs. 



2. In order to check deterioration, the eggs should be held in chilled surroundings 

 before and during the process of candling, breaking, and mixing preparatory to freez- 

 ing or drying. 



3. All eggs, even during the spring ( months, should be candled previous to breaking. 



