EGGS 191 



point of the albumen. Instead of drying, the egg mass may be 

 preserved by freezing and keeping it frozen until wanted for 

 use. The important factors are the use of fresh wholesome eggs 

 and cleanliness. Pennington^ summarizes the importance of 

 cleanliness as follows: "The preparation of frozen and dried 

 eggs parallels the milk problem. In dairying it is first necessary 

 to obtain a cow giving good milk. Then her products must be so 

 handled that it is maintained in good condition until it reaches 

 the consumer, a question that has engaged the attention of 

 sanitarians for many years and is still 



the subject of study. The hen seems O ^ *? q 



to be more reliable as a producer of *^ o i? O D "^ 



good eggs than is the cow of good o^^ o ^<0 o<^& 

 milk. In either case the ignorance a o Ooo ^(So ^ 

 or carelessness of man results in the Q S <-)Q> ^(^^ Qn 

 addition of multitudes of bacteria oopQ^^n '^ rj 

 which will, and frequently do, spoil Oy o O ° '■^ r, r^ ^ 

 the product for food purposes. The ^ '^ ^ o'^'cPjD ^^ 

 fundamental in the handhng of whole- <-' 



,om^ rail], i. cleanliness. The fun- ^^" the whS:r:g:°ers" " 

 damental in the handling of good eggs 



is also cleanliness, a cleanliness based upon and adapted to the 

 work to be accomplished." 



Recently (1913-1914), American poultrymen of the Pacific 

 Coast have raised a hue and cry against the importation of stor- 

 age eggs from China. Analysts in food laboratories have been 

 called upon to examine these as to their suitableness for eating 

 and cooking purposes. Barring differences incidental to acci- 

 dents in shipping, the Chinese storage eggs compare favorably in 

 quahty with those cornered by the American egg trust or combine. 



What is needed in food laboratories is a method for determining 

 when an egg is or is not suitable for human consumption. Ac- 



' Practical Suggestions for tlie Preparation of Frozen and Dried Eggs. Circular 

 No. 98, Bureau of Chemistry, July 31, 1912. 



