6 -BULLETIN 729, U. S. DEPARTMENT OF AGRICULTURE. 
quickly as possible after they are placed in storage. They should be 
stored in frost-proof ventilated cellars, in well-insulated, above-ground 
_ storage houses, or in cold storage houses. In common storage ade- 
quate means of ventilation should be provided for the quick cooling 
of the product and for maintaining a uniform temperature during 
the storing season. 
CABBAGE. 
Cabbage should be stored at a temperature of 32° to 35° in a well- 
ventilated, frost-proof cellar, a common storage house, or in cold stor- 
age. The heads should be solid, practically free from injuries caused 
by insects and diseases and the loose leaves should be removed from 
. them. 
Cabbage should be handled carefully in harvesting, sorting and 
storing in order to avoid early deterioration and decay of the product 
in storage. The heads should be placed one layer deep on slatted 
shelves, so arranged as to provide ample ventilation at the sides, floor 
and ceiling of the storage room. To prevent excessive wilting and 
consequent shrinkage, a relative humidity of 80 to 90 per cent should 
‘be maintained, but moisture should not be deposited on the leaves.. The 
~ . Storage cellar or house should be provided with ventilators of ample size 
for the quick cooling of the product after it is placed in storage. 
EGGS IN THE SHELL. 
Only large eggs that are fresh and have clean, whole shells should be 
used for long holding in cold storage. The net weight of a case (30 
dozens) of “storage-packed” eggs should be at least 42 pounds. The 
quantity of eggs on the market in March, April and May is greater and 
the quality better than those for sale in the summer months. The 
former are preferable for storage purposes. Commercially they con- 
stitute the majority of eggs stored. | 
The eggs should be packed in new, odorless cases with medium or 
heavier fillers (3 pounds, 3 ounces to the case). In making the cases 
53-penny cement-coated nails should be used. The package should have 
odorless cushions at both the top and bottom and the lid should be 
securely fastened with six nails at each end to protect the eggs from 
damage. 
The egg storage rooms should be dry, scrupulously clean and free 
from all odors. They should be maintained at temperatures of 29° to 
32° F. The lowest limit of safety at which eggs may be held for short 
periods is 28° F. and the highest 33° F. To facilitate the circulation 
of air about the eggs, it is advisable to place strips of wood about two 
inches thick under the cases on the floor and half-inch or thicker strips 
between the cases in the stacks. = 
