HOW EGGS ARE MARKETED 
well-kept flock whose subsequent handling has been’ con- 
ducted with intelligence and dispatch is the only egg whose 
“purity” is assured with or without law. The encouragement 
of such production and such handling is the proper sphere 
of governmental regulations in regard to this product. 
Cold Storage of Eggs. 
The supply of eggs ranges from month to month, the heavy 
season of production centering about April and the lightest 
run being in November. The cold storage men begin storing 
eggs in March or April and continue to store heavily until 
June, after which time the quality deteriorates and does not 
keep well in storage. This storage stock begins to move out 
in September and should be cleaned up by December. Great 
loss may result if storage eggs are held too long. 
The effect of the storage business is to even up the prices 
for the year. The reduction of the exceedingly high winter 
prices is unfortunate for those who are skilled enough to pro- 
duce many eggs at that season of the year, but on a whole 
the storage business adds to the wealth-producing powers of 
the hen, for it serves to increase the annual consumption of 
eggs and prevents eggs from becoming a drug on the market 
during the season of heavy production. 
March and April eggs are, in spite of a long period of stor- 
age, the best quality of storage stock. This is accounted for 
by the fact that owing to cooler weather and rising price eggs 
leave the farm in the best condition at this season of the year. 
Because eggs are spoiled by hard freezing, they must be 
kept at a higher temperature than meat and butter. Tempera- 
tures of from 29 degrees to 30 degrees F. are used in cold 
storage of eggs. At such temperatures the eggs, if kept in 
moist air, become moldy or musty. To prevent this mustiness 
the air in a first class storage room is kept moderately dry. 
This shrinks the eggs, though much more slowly than would 
occur without storage. 
The growth of bacteria in cold storage is practically pre- 
vented, but if bacteria are in the eggs when stored they will 
lie dormant and begin activity when the eggs are warmed up. 
Of the cold storage egg as a whole we can say it is a 
wholesome food product, though somewhat inferior in flavor 
and strength of white to a fresh egg. The cold storage egg 
can be very nearly duplicated in appearance and quality by 
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