6 BULLETIN 729, 1. S. DEPARTMENT OP AGRICULTURE. 



quickly as possible after they are placed in storage. They should be 

 stored in frost-proof ventilated cellars, in well-insulated, above-ground 

 storage houses, or in cold storage houses. In common storage ade- 

 quate means of ventilation should be provided for the quick cooling 

 of the product and for maintaining a uniform temperature during 

 the storing season. 



CABBAGE. 



Cabbage should be stored at a temperature of 32° to 35° in a well- 

 ventilated, frost-proof cellar, a common storage house, or in cold stor- 

 age. The heads should be solid, practically free from injuries caused 

 by insects and diseases and the loose leaves should be removed from 

 them. 



Cabbage should be handled carefully in harvesting, sorting and 

 storing in order to avoid early deterioration and decay of the product 

 in storage. The heads should be placed one layer deep on slatted 

 shelves, so arranged as to provide ample ventilation at the sides, floor 

 and ceiling of the storage room. To prevent excessive wilting and 

 consequent shrinkage, a relative humidity of 80 to 90 per cent should 

 be maintained, but moisture should not be deposited on the leaves. The 

 storage cellar or house should be provided with ventilators of ample size 

 for the quick cooling of the product after it is placed in storage. 



EGGS IN THE SHELL. 



Only large eggs that are fresh and have clean, whole shells should be 

 used for long holding in cold storage. The net weight of a case (30 

 dozens) of "storage-packed" eggs should be at least 42 pounds. The 

 quantity of eggs on the market in March, April and May is greater and 

 the quality better than those for sale in the summer months. The 

 former are preferable for storage purposes. Commercially they con- 

 stitute the majority of eggs stored. 



The eggs should be packed in new, odorless cases with medium or 

 heavier fillers (3 pounds, 3 ounces to the case). In making the cases 

 3-penny cement-coated nails should be used. The package should have 

 odorless cushions at both the top and bottom and the lid should be 

 securely fastened with six nails at each end to protect the eggs from 

 damage. 



The egg storage rooms should be dry, scrupulously clean and free 

 from all odors. Thej r should be maintained at temperatures of 29° to 

 32° F. The lowest limit of safety at which eggs may be held for short 

 periods is 28° F. and the highest 33° F. To facilitate the circulation 

 of air about the eggs, it: is advisable to place strips of wood about two 

 inches thick under the cases on the floor and half-inch or thicker strips 

 between the cases in the stacks. 



