PREPARATION OF FROZEN AND DRIED EGGS. 45 
cipient forms of deteriorated eggs such as “beginning greens.’’ This difficulty was 
minimized, however, when the eggs were separated into white and yolk, because a 
very fair view of each egg was obtained during the process of mechanical separa- 
tion. Inasmuch as by far the greater part of the commercial product of this house 
was prepared from separated stock, this imperfection in the breaking apparatus was 
not as much of a detriment to the product as a whole as would be the case if used 
when whole egg constituted the principal output. 
After the eggs were broken they were poured from the cups into new 30-pound cans, 
which, alter one-half day’s service, were cleaned and used for final containers of 
frozen egg. The tables supporting the breaking outfit and the containers of the shell 
eggs and liquid egg were the same, with a few modifications, as used during the 
season of 1911. A fair idea of the construction of the tables and the arrangement of 
the apparatus on them can be ascertained from the pictures. The stools were of sani- 
tary construction. Particular attention had been given to the height of breaking 
. Sa tables, and stools, in order to make them comfortable and convenient for the 
reakers. 
Three new sanitary washbowls installed in the center of the room (Pl. VII) were 
used mostly for rinsing yolk from separators; a fourth (Pl. XI, fig. 2), located under 
the wash-room window, was used for washing hands. 
Linen towels about six inches square were used both for wiping hands after washing 
and for drying fingers during egg breaking. A towel was used only once, then laun- 
dered. A supply was kept on racks suspended above each table and on a shelf over 
the saehiuerl asiler the window. 
For the assistance of persons contemplating the purchase of egg-breaking equipment 
the following inventory is given of the number of pieces of small apparatus used by 
the 52 girls of this breaking room during the season of 1912: 
Breaking knives.........-.- se TB Aa Moor se WaracOnse srs sss serene el 97 
Rapes ener as 4.) | 309 | ALUMINUM spoons... 2... 255. s- 57 
LOSE a er ee Gl Hamper towelgecsant sews sve 4, 320 
From these data the number of utensils necessary for a room with a smaller or larger 
working capacity can be calculated. 
The wash room was 12 feet square; the walls were plastered and covered with 
- enamel, and the floor was made of cement. The latter sloped toward a drain located 
at one side of theroom. The washing equipment was unique; it consisted of a round- 
bottomed sink, two revolving brushes, two rinsing devices, a steam jet, a dairy ster- 
ilizer, a chute for transferring clean cans to the breaking room, and a sliding window 
for passing apparatus back and forth between the wash room and breaking room. 
(Pl. XI, fig. 2; Pl. XII, figs. 1, 2.) The equipment was so arranged that it saved 
time and labor. 
The sink was supplied with an abundance of hot and cold water and was furnished 
with a perforated draining rack. A pan beneath the latter conveyed the drippings 
back to the sink. 
The two mechanical brushes were driven at a speed of about 300 revolutions per 
minute by a one-quarter horsepower motor supplied with reducing belts. One of the 
brushes originally designed for cleaning milk bottles was used to wash breaking cups; 
the other was specially constructed by bolting ordinary scrubbing brushes to an 
aluminum center and was used for scrubbing 30-pound cans that were smeared with egg. 
The device pictured in the extreme right end of the sink consisted of a nozzle and 
a percussion valve connected with a water pipe. When the nozzle was pressed down 
the valve opened and water sprayed out. This mechanism was used for rinsing cups. 
The conical-shaped fixture at the left of the can brush was supplied with both a 
water and a steam jet and was used for rinsing and steaming large utensils, 
Routine of Handling Product. 
As soon as the preliminary container was full the eggs were transferred promptly 
to cool surroundings. The whites were weighed into either 10 or 30 pound cans and 
immediately conveyed to a freezer. The yolks and whole egg were poured into the 
mixing churns and cooled to a temperature just above freezing. If the liquid was to 
be frozen it was weighed into 30-pound cans and taken to a freezer; if the egg was to 
be desiccated it was drawn off into 40-quart milk cans and taken to the drying room. 
The product, however, was kept in a chill room if any time intervened between 
cooling and desiccation. The desiccation of the liquid egg has already been dis- 
cussed in detail on page 15. | 
