THE POULTRY AND EGG INDUSTRY IX EUROPE 51 
crust of lime salts forms on the top of the solution, which should 
remain unbroken. This crust seems to prevent further evaporation 
of the solution and keeps the eggs cleaner than would otherwise be 
the case. When the eggs are removed from the vats, they are taken 
out in a reverse manner from that in which they are put in. The 
liquor may be drained on 1 ' and the eggs removed by hand. or. as s 
more customary, they are scooped up in baskets while submerged 
in the solution, thoroughly rinsed, and allowed to dry overnight. 
They are then packed in ordinary cases and sold. 
Limed eggs do not bring nearly as high a price on the market 
as do fresh egg^: neither do they bring as high a price as those pre- 
served by cold storage. The difference in price between limed ej 
and cold storage is probably due to the fact that the eggs that are 
limed are often of inferior quality to those put up by refrigeration. 
Or. a> the liming vats are often operated in connection with grading 
establishments, it is the smaller grade of egg which would ordinarily 
be sold in the vicinity of the establishment, rather than the eL r L r - 
which are large enough for export, that is pickled. Again, dim- 
eggs are often placed in the limewater. because the -olution removes 
the .-tains and they have a better appearance than they would if 
they had been shipped in their original condition. 
In the cooperative associations of Denmark, where the producers 
are required to stamp their number on each egg. the placing of these 
^gg> in limewater in the spring removes the member's number, so 
that they may be sold unnumbered as pickled eggs in the fall. This 
works to a decided advantage to the cooperative associations, be- 
cause it enables them to sell their inferior grade of eggs unmarked, 
thus removing them from competition with their better stamped 
grades. 
The secret of the success of the preservation of eggs by lime solu- 
tions in Europe undoubtedly lies in the cool climatic temperatures 
prevalent in the northern portion of the continent. It is doubtful 
if the eggs in limewater vats ever reach a temperature above 55 c Y. 
That this is the determining factor is indicated by the fact that the 
preservation of eggs by limewater in Italy is not a success unless 
the vats are kept in exceedingly cool subterranean rooms or in refrig- 
erated rooms, as is done in Milan. The flavor of the limed egg is 
different from that of the fresh egg. as it has a <liirht salty alkaline 
taste. The yolks and whites are weak, so that the yolks are more 
likely to break when the eggs are opened. There is. of course, no 
shrinkage in weight, as there is no chance for the egg content to 
evaporate. 
REFRIGERATION 
The preservation of eggs by refrigeration is confined to the 
larger markets, like Rome. Milan. Vienna. Berlin. Paris, London, 
and Liverpool. In the northern cities the eL r L r - are '-old stored in 
the export ca>e as received from the packers. Because of the large 
quantity of straw or wood wool which surrounds the eggs, it is 
difficult for the refrigerated air to penetrate the packages. Conse- 
quently, if the eggs are warm when placed in storage, deterioration 
continues unchecked for several days, and if the packing is slightly 
damp, mold develop* and runs rampant. 
