APPENDIX. 
DETAILS OF EXPERIMENTS IN EACH COOPERATING HOUSE, 1911 AND 
1912. 
CONDITIONS OBSERVED IN B HOUSE IN 1911. 
THE BREAKING Room. 
In B house a small room, about 12 by 12 feet, constructed entirely of concrete, 
screened, and on the fourth floor of a modern creamery, was set aside for egg break- 
ing. It was not refrigerated. It was clean. 
The table used in this house is shown in figure 5. It was covered with zinc, had a 
shelf at the side to support the egg case, and a hole in the middle of the table through 
which the shells were thrown into a bucket below. At the back of the table, to the 
leit of the breaker, stood a pail of water. This was used to wash the saucer and the 
hands of the breaker after a bad egg. The saucer was not dried, consequently it 
carried water to the shelf on which it rested, keeping the latter continually sloppy, 
and occasionally drops fell into the containers below. One saucer only was pro- 
vided, hence it was in constant use. This type of breaking outfit was seen in a 
number of establishments. 
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Fig. 5.—Table and breaking outfit (B house, 1911). 
The eggs in this house were separated by the shell method when whites and yolks 
were desired; whole eggs went into the saucer. In the shell-separating method— 
that is, the usual housewifely fashion of tipping the egg back and forth until the white 
is drained off—the white ran into a saucer, the yolk was dumped into a small yolk 
bucket, and the white from the saucer into its bucket. The whites were collected 
in containers of various sizes, according to the wishes of the trade, and stored at one 
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