20 BULLETIN 063, U. S. DEPARTMENT OF AGRICULTURE. 
of heavy muslin or ducking from patterns purchased at dry goods 
stores. The aprons should be made with long sleeves, and cover the 
entire clothing of the worker. The operator in the sterilizing room 
should have a waterproof apron covering the white uniform. The 
men working in the breaking room should wear white caps, coats, 
and overalls made of ducking or other suitable material. These 
may be purchased from' firms selling creamery supplies, and in some 
cases from dry goods stores. 
CANS FOR FROZEN* EGO. 
(PL II, fig. 1.) 
It is customary to sell frozen egg in cans with a capacity of 30 
pounds. Sometimes smaller cans with a capacity of 20, 10, or 5 
pounds are used, particularly for whites. The cans are usually made 
of 90-pound tin, and have slip covers. They may be obtained from 
practically any manufacturer of cans. The dimensions of the cans 
are as follows: 
30-pound 
can. 
20-pound 10-pound 
can. can. 
5-pound 
can. 
Inches. 
•3 
Inches. Inches. 
8 7i 
Inches. 
Height 
4 
STERILIZING ROOM EQUIPMENT. 
The proper equipping of the sterilizing room is very important in 
the preparation of a clean product. The equipment should include 
sinks with draining racks, mechanical rinsers, and steam sterilizers. 
The arrangement of apparatus shown in figure 1 has been found very 
convenient for cleaning a large number of utensils in a short space of 
time. The sinks are placed next to the windows where they receive 
the best light. The trays of soiled utensils from the bottom shelf of 
the transfer window are placed on the nearest draining rack, washed 
and rinsed in the adjoining sink, collected on the draining rack to the 
right, sterilized, then returned to the upper shelves of the window. 
The other sink is used for cleaning larger utensils, particularly cans. 
The sterilizers ordinarily are placed against the wall opposite the 
sinks. 
VTASHINO FACILITIES. 
Sinks. — The sinks (fig. 21) should be connected with trapped 
ventilated drams, and should be supplied with hot and cold water. 
The sink ordinarily used has a round bottom with a steel body, 
wrought iron legs and supports, and angle iron around the top. It is 
entirely galvanized. It is 2 feet wide, 16 inches deep, 33 inches high, 
and may be purchased in lengths varying from 3 to 6 feet. Two 
sinks, 3 feet long, separated by a draining rack (fig. 1), are more con- 
