PRESERVATION OF EGGS BY COLD STORAGE. 
19 
average of 20 cracked eggs per case, of which 8 were found to be 
inedible after storing. Practically all of the leaking eggs spoiled by 
molding. 
Damaged eggs, particularly leaking eggs, in becoming moldy may 
contaminate neighboring eggs and cause them to spoil. When the 
contents of a broken egg leak out and soak into a strawboard filler, 
the filler usually becomes moldy, and causes eggs coming in contact 
with it to mold. This contamination may extend to eggs in adjoining 
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Fig, 4.— Analysis of bad eggs in refrigeration firsts, commercially packed (data given as bad eggs per 
case from Table 9.) 
pockets or through flats to the eggs beneath. Plate II illustrates an 
aggravated case of the spoilage which may result from the presence 
of only one badly broken egg in the case. In the different lots of 
eggs studied, an average of from 1 to 4 eggs with sound shells per 
case was spoiled by leaking eggs. 
Dirty eggs constituted but few of the bad eggs present in the com- 
mercially packed firsts. As found by candling, the bad eggs with 
dirty shells averaged from none to 2.5 eggs per case in the different 
lots examined. 
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Fig. 5.— Analysis of bad eggs in refrigerator seconds, commercially packed ( data given as bad eggs per 
case from Table 9.) 
The clean eggs with sound shells constituted the majority of the 
eggs in the commercial cold storage firsts. In the spring stocks these 
eggs furnished an average of from 2 to 7 bad eggs per case, as found 
by candling, and an average of 4 extra, by breaking. In the summer 
stocks they contributed an average of 4.5 to 17 bad eggs per case by 
candling, and 6.5 to 10.5 additional by breaking. The inedible eggs 
in the clean summer seconds with sound shells, as found by candling 
and opening, were practically the same in number as the poorer 
grade of summer firsts. A large proportion of the bad eggs in the 
