8 BULLETIN 729,~0. S. DEPARTMENT OF AGRICULTURE. — 
nation in a frozen condition. They should be unloaded promptly and 
‘delivered to the cold storage holding rooms hard frozen. When with- 
- drawn from storage they should be received by the baker or other 
customer still in a hard frozen state. 
The standardized rooms, equipment and methods of operation, essen- 
tial for the preparation of a product of uniform, good quality have been 
fully described in publications of the Bureau of Chemistry.’ 
DRESSED POULTRY. 
Poultry going into cold storage must be fresh. It must be abso- 
lutely free from any visible or olfactory evidences of decomposition. 
Poultry for storage should be good for its grade. Well-fieshed birds 
keep better than thin birds. 
The poultry should be “dry picked” and “dry packed.” While “ice 
packed” poultry is sometimes held in cold storage and “scalded” poul- 
try 3s frequently so handled, the type of dressing in each case is con- 
ducive to more rapid aging. Poultry which has been in contact with 
ice should never be cold stored. 
Poultry should be packed in clean, well-made wooden boxes, usually 
12 birds to the box, in either a single or a double layer. The box 
should be lined with a parchment or other suitable paper or each 
bird should be wrapped in paper. The box should be tight, not slatted, 
acd not stripped. The habit of freeziny barrel-packed chickens and 
fowls should be discouraged. 
Dressed poultry is held in eold storage in a hard frozen condition. 
If poultry is accepted by the warehouse to be frozen as well as held, 
it should be placed in a “sharp” freezer, that is a freezer carrying a 
temperature below 5° F. for at least 48 hours. The boxes must be 
staggered or slatted and the stacks must be low and smal! enough to 
permit air circulation. If shelves constructed from brinefilling piping, 
such as used for fish, are available, the boxes of poultry should be 
placed on them. Through this method the period required for freezing 
is cut about one-half. 

1 Pennington, M. E. Practical suggestions for the preparation of frozen and 
dried eggs. U. S. Department of Agriculture, Bureau of Chemistry, Circular 
98. 1912. 
Pennington, M. E. A bacteriological and chemical study of commercial eggs 
in the producing districts of the Central West. U.S. Department of Agriculture, 
- Bureau of Chemistry, Bulletin 51. 1914, 
Pennington, M. E. A study of the preparation of frozen and Gried eggs in the 
producing section. U.S. Department of Agriculture, Bulletin 224. 1916. 
Jenkins, M. K.; and Hendrickson, Norman. Accuracy in commercial grading 
of opened eggs. U.S. Department of Agriculture, Bulletin 391. 1918. 
Jenkins, M. K. The installation and equipment of an egz2-breaking plant. 
U. S. Department of Agriculture, Bulletin 663. 1918. 
