PREPARATION OF FROZEN AND DRIED EGGS. 33 



Season op 1912, After Remodeling. 



This plant was practically rebuilt so far as the space used for candling, breaking, 

 and storage of eggs was concerned. All the rooms involved in handling the eggs 

 from their receipt until they went to the drying machine were refrigerated. 



The increased supply of refrigeration was used to chill all incoming eggs at least 24 

 hours before candling; to keep the candling room at about 55° F.; to maintain a tem- 

 perature of 60° F. in the breaking room; to keep the liquid egg at a temperature below 

 40° F. while holding it to supply the drying machines; and, finally, to freeze the 

 liquid egg, if it was to go into commerce hard frozen. 



construction. 



Breaking room. — The construction of the breaking room was materially changed. 

 It was insulated with 2 inches of cork and was of reinforced concrete construction 

 except the ceiling, which consisted of two layers of tongued-and-grooved 3-inch 

 boards. The windows were closed with four panes of glass for insulation, with a prism 

 glass on the outside to evenly distribute the light. The walls and ceiling were finished 

 with white waterproof enamel. The wash room was separate from the breaking room, 

 and a vestibule protected the latter from atmospheric temperatures. The creamery 

 tank was in the opposite end of the breaking room and was not partitioned off. Brine 

 pipes fastened to the ceiling and an incoming supply of chilled air furnished the 

 necessary refrigeration and ventilation. The general appearance of the room is 

 shown in Plates V and VI. 



Wash room. — The room in which the cleansing and sterilizing of the egg-breaking 

 apparatus was performed was also of cement construction, well lighted and with floor 

 drains. (PL XI, fig. 1.) 



Freezer. — The freezer was constructed with brine-pipe^ racks on which the cans of 

 liquid egg were set. These racks, through which the brine circulated, greatly expe- 

 dited the freezing of the egg. (PL XIII, fig. 1.) 



Candling room. — The candles, which had two holes, were remodeled so that the 

 oval openings against which the eggs rested were of such a size and the edges so beveled 

 that the egg entirely closed the space. A tungsten electric bulb was placed behind 

 each hole. As the eggs were graded they were placed in galvanized-iron buckets 

 holding 12 dozen each. In the bottom of each bucket was a woven-wire screen 

 supported by a 1-inch galvanized-iron rim. The eggs rested on this screen, which 

 served as a cushion, so lessening breakage and offering a protection from the leakage 

 which might collect in the bottom of the pail. The outfit of one candler is shown in 

 Plate IX, figure 1. 



When filled, the buckets were transported to the breaking room on a mechanical 

 carrier, consisting of two endless belts connected by crossbars on which the buckets 

 hung by loose hooks, so that they were always upright. This arrangement obviated 

 the necessity of taking trucks into the breaking room. 



equipment. 



Breaking room. — The tables used in the breaking room were covered with zinc and 

 were supported on legs of galvanized-iron pipe. (Pis. V and VI and PL IX, fig. 3.) 

 No wood was exposed. _ Four holes, about 5 inches in diameter, were placed at equal 

 distances along the middle of the table. Into these holes galvanized-iron funnels 

 were fitted, and served to conduct the shells into the galvanized-iron tubs which were 

 set below them on the floor. One such funnel was used by two breakers. On the 

 end of the table a frame, constructed of galvanized-iron pipe, was used to support the 

 trays which held the sterilized cups and breaking knives. Under this tray, on the 

 table itself, was a second tray used to collect the soiled apparatus. (PL V.) 



The breaking outfit consisted of a rectangular cast-iron base into which were soldered 

 two uprights, one of which terminated in a ring to hold the cup, the other in a 

 flat plate with two buttons for holding the breaking knife. This knife was about 4 

 inches long and about 1 inch wide. A white enameled pan rested on the base to catch 

 the liquid egg which dropped off the breaking knife. The cup used was of annealed 

 glass with a smooth surface inside and out and held four eggs. The construction, in 

 detail, of this breaking equipment is shown in figure 6. The eggs were emptied from 

 the shells into the cups, which were, in turn, emptied into a 12-quart enameled pail. 



A galvanized-iron box for holding the tissue paper used for drying fingers is shown 

 in Plate IX, figure 3. These boxes were hung on the pails containing the shell eggs. 



Wash room. — The wash room (PL XI, fig. 1) was equipped with metal throughout. 

 It contained two round-bottomed sinks, two sterilizers, and gas-pipe shelves to hold 

 pails, trays, etc., after sterilization. The sinks were supplied with an abundance of 

 hot and cold water. 



88374°— Bull. 224— ltf 3 



