CONDITIONS FOR STORAGE OF FOOD PRODUCTS. | 7 
If eggs are fresh and have clean, whole shells they may be success: 
fully preserved in cold storage for nine or ten months. In trade prac- 
tice the deliveries of eggs out of cold storage begin in the late summer 
and continue through the winter. In only exceptional seasons are eggs 
left in storage after the first of March. 
In commecial stocks withdrawn from storage between November 
and March those prepared from spring eggs lose by candling an average 
of 12 to 18 bad eggs per case, and those put up from summer eggs 18 
to 42 bad eggs per case. The presence of cracked and leaking eggs 
in the package because of oversight or carelessness in the original 
grading or because of breakage before delivary to cold storage rooms, 
furnishes a considerable number of the bad eggs. In the summer stocks, 
heated eggs are an additional cause of bad eggs. 
The net shrinkage in weight of eggs in case lots varies from ap- 
proximately 3 to 4 ounces per month or about 30 to 40 ounces after a 
storage period of ten months. The shrinkage is due to the evaporation 
of moisture from the eggs. 
FROZEN EGGS. 
Frozen eggs are used in large quantities by bakers, noodle mann- 
facturers and manufacturers of salad dressing and ice cream. This 
product is prepared from small, dirty, cracked, shrunken and heated 
eggs and also from current receipts. These eggs are not suited 
for storage in the shell, except for short periods. If removed properly 
from the shell and frozen promptly, they will retain their initial con- 
dition for a year or longer. No attempt should be made to use eggs 
of questionable quality, for a low grade product is bound to result 
and shipment into interstate commerce would be in violation of the 
Food and Drugs Act. 7 
The preparation of frozen eggs is an economic industry. It with- 
draws from the market surplus quantities of edible eggs of a grade 
below firsts and makes them available the year around. The firms 
which use them can obtain eggs at a lower price than if they depended 
upon those in storage in the shell, and as frozen eggs are ready for use 
as soon as thawed, they are more convenient to use in large quantities 
than are shell eggs. Frozen eggs are put on the market in the form of 
whites, yolks, whole eggs or a mixture of white and yolks. A thirty- 
pound tin can is the ordinary package. 3 
Plants preparing frozen eggs should have facilities on the premises 
for prompt freezing at a temperature of 10° F. or lower. When ship- 
ments are made over long distances to warehouses for long storage, 
good refrigerator cars properly iced and salted must be used. The 
packages should be so stowed in the car that they arrive at their desti- 
