CANDLING IbGGS 461 
mented to determine the presence of pepsin, trypsin, lipase, catalase, 
and reductase. Lipase content increases from a little in a fresh egg to a 
large amount in a stale egg. The catalase content of a fresh egg was 
found to be variable. 
Dried Eggs. The production of desiccated eggs has become a well- 
established industry. Most of our knowledge with regard to its con- 
trol rests on the work of Pennington (1916). The methods of manu- 
facture and their bacteriological control are carefully gone over. From 
their data the following facts were established. For breaking pur- 
poses reputable firms use all under-sized or over-sized, dirty, cracked or 
6 me TON oe 
Fic. 77.—Types of Candling Devices. (After Benjamin.) 
The one at the left is made by arranging an ordinary oil lamp inside of a pasteboard box. The 
one at the right is a metal device which 1s placed on a lamp in place of the chimney. 
shrunken eggs. Such eggs should be candled, broken and dried under 
chilled conditions. The lowest count on flaky dried eggs was 65,000 
per gram and the highest count was 20,000,000 per gram. The average 
count for 48 samples was 3,600,000. The number of B. colt varied 
from 0 to 1,000,000. About three times as many bacteria were found 
in the dried product as in the liquid egg. Ross (1914) examined 248 
samples of dried eggs which had been stored at different temperatures. 
He gave the following conclusions to his work. ‘ The desiccated egg 
loses a large percentage of the bacteria originally present if stored for a 
relatively short period. A more rapid diminution of bacteria results 
if the storage takes place at higher temperatures. This author states 
