PRESERVATION OF EGGS BY COLD STORAGE. 3 
as received they were transferred to a commission house equipped 
with chill rooms, a candling and breaking room, all of which were 
refrigerated. Here the observations were made before the eggs were 
stored, as well as on removal from storage at various intervals during 
the storage period. The examination of the different classes of eggs 
to determine the relative deterioration consisted in determining the 
quality of the eggs in the shell by candling and out of the shell by 
appearance, odor, and chemical analysis. It was necessary to grade 
the eggs after they were opened because there are certain classes 
of bad eggs that can not be recognized and others which are fre- 
quently missed by grading in the shell. The method of separating the 
edible and inedible eggs by candling? and breaking * was the same 
as that followed commercially in up-to-date candling and breaking 
rooms. The inedible eggs detected by candling correspond to those 
found by the dealers in grading eggs for market, and the bad eggs 
detected by breaking represent those that would be found when 
the eggs were opened by the consumer. Samples for laboratory 
examination were taken from the liquid product obtained on mix- 
ing the eggs graded as edible. Observations were made on 9 lots 
which were received and stored in New York City, and on 12 
lots delivered to and stored in Philadelphia. The eggs were stored 
at a temperature of from 30° to 33° F. in rooms used commercially 
for the cold storage of eggs in the shell (Pl. I). During this inves. 
tigation 841 30-dozen cases of eggs of varying grades were exam- 
ined before and after stormg. The history of the different lots 
under observation is reported in detail in Table 1. 
= 
1U. 8. Dept. Agr. Bul. 702. 2U.S. Dept. Agr. Bul, 565. 8U. S. Dept. Agr. Bul. 391. 
