ILLUSTRATIONS. 



Page. 

 Plate I. Fig. 1.— Outer shell membrane of fresh egg. Fig. 2. — Inner shell 



membrane of fresh egg 30 



II. Fig. 1. — Yellow yolk of fresh egg. Fig. 2. — White yolk of fresh egg . . 34 



III. Fig. 1.— Yellow yolk of fresh egg, hardened in situ. Fig. 2. — 



Rosette crystal found in yolk of cold-storage egg 36 



IV. Chicken after storage at 13° F. from December 24, 1903, to February 



6, 1908 70 



V. Chicken, massaged and made as flexible as possible, without soaking, 



after storage at 13° F. for about four years 72 



VI. Normal chicken muscle. Fig. 1. — Longitudinal section. Fig. 2. — 



Transverse section 80 



VII. Breast muscle of chicken in cold storage fourteen months. Fig. 1. — 



Longitudinal section. Fig. 2. — Transverse section 82 



VIII. Thigh muscle from chicken in cold storage fourteen months, showing 

 invasion of fiber by bacteria. "Fig. 1. — Longitudinal section. 



Fig. 2. — Trans-verse section 82 



IX. Unsoaked breast muscle of chicken in cold storage two years. 



Fig. 1. — Longitudinal section. Fig. 2. — Transverse section 84 



X. Soaked breast muscle of chicken in cold storage two years. Fig. 1. — 



Longitudinal section. Fig. 2. — Transverse section 84 



XI. Breast muscle of chicken in cold storage four years. Fig. 1. — Longi- 

 tudinal section showing vacuolated degeneration. Fig. 2. — Longi- 

 tudinal section showing varied and extensive degeneration 84 



XII. Small intestine of fresh chicken 86 



XIII. Small intestine of chicken six months in cold storage 86 



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