20 



111 I.LKTLN BOH. r. s. DEPARTMENT OF AGRICULTURE. 



<»i' heavy muslin or ducking from patterns purchased at dry goods 

 stores. The aprons should bo made with long sleeves, and cover the 

 entire clothing of the worker. The operator in the sterilizing room 



should have a waterproof apron covering the white uniform. The 

 men working in the breaking room should wear white caps, coats, 

 and overalls made of ducking or other suitable material. These 

 may be purchased from firms selling creamery supplies, and in some 

 cases from tin goods stores. 



CANS l«il; I'HOZKN' ECU',. 



(PI. II, Jig. 1.) 



It is customary to sell frozen egg in cans with a capacity of 30 

 pounds. Sometimes smaller cans with a capacity of 20, 10, or 5 

 pounds are used, particularly for whites. The cans are usually made 

 of 90-pound tin, and have slip covers. They may be obtained from 

 practically any manufacturer of cans. The dimensions of the cans 

 are as follows: 





30-pound 



can. 



20-pound 



can. 



10-poiind 

 can. 



5-pound 



can. 





Indus. 



n 



12f 



Indus-. 



Indus. 



Inches. 



Heighl 



$ 



IY< 











STERILIZING ROOM EQUIPMENT. 



The proper equipping of the sterilizing room is very important in 

 the preparation of a clean product. The equipment should include 

 sinks with draining racks, mechanical rinsers, and steam sterilizers. 

 The arrangement of apparatus shown in figure 1 has been found very 

 convenient for cleaning a large number of utensils in a short space of 

 time. The sinks are placed next to. the windows where they receive 

 the best light. The trays of soiled utensils from the bottom shelf of 

 the transfer window are placed on the nearest draining rack, washed 

 and rinsed in the adjoining sink, collected on the draining rack to the 

 right, sterilized, then returned to the upper shelves of the window. 

 The other sink is used for cleaning larger utensils, particularly cans. 

 The sterilizers ordinarily are placed against the wall opposite the 

 sinks. 



WASHING FACILITIES. 



Sinks. — The sinks (fig. 21 J should be connected with trapped 

 ventilated drains, and should be supplied with hot and cold water. 

 The sink ordinarily used has a round bottom with a steel body, 

 wrought iron legs and supports, and angle iron around the top. It is 

 entirely galvanized. It is 2 feet wide, 16 inches deep, 33 inches high, 

 and may be purchased in lengths varying from 3 to 6 feet. Two 

 sinks, 3 feet long, separated by a draining rack (fig. 1), are more con- 



