20 BULLETIN 224, U. S. DEPARTMENT OF AGRICULTURE. 
taken in E house contained over this number, while in F house 55.3 per cent of the 
samples were in excess of 10,000,000. 
The maximum number per gram found in the samples of dried eggs taken in 1912 
was 20,000,000 for E house and 200,000,000 for F house, and in the samples collected 
between 1909 and 1911 by Stiles and Bates, 2,100,000,000. It is known in the case 
of F house that the raw material was of good quality and that the bacteria increased 
during desiccation. 
The samples studied by Stiles and Bates represented not only frozen and dried egg 
prepared from good eggs by the best methods known at the time, but also products 
made from unfit raw material. . 
These comparative data speak well for the quality of the product prepared by the 
new methods in the three houses under investigation. 
TaBLE 11.—General summary of bacterial counts on commercial samples taken in D, E, 
and F houses during 1912. 
Per cent | Number of organisms per gram. 
of sam- 
Number | ples with 
Description of sample. Table No. of counts 
samples 5, 700.0 Average. | Minimum. | Maximum. 
per gram 
Liquid eggs: i 
WihiteGee een eck nena ae Da 17, E- 39 2.6 1 350, 000 100 7,500, 000 
, Zl. 
Nolks=45-. sce cee ees sae -ce D-Ill, E-VI, 54 5.56 | 2 530,000 200 7, 500, 000 
21, F-VIL. 
Wiholoerrste sas cce eee E-IV, F-IX.. 47 21.28 | 2,700,000 340,000 | 11,000,000 
Mixed egg from D house...| D-II.....-.--. 46 0 1, 000, 000 5,100 3, 300, 000 
Mixed egg from F house....| F-II1......-... 12 8.33 | 1,700,000 470, 000 6, 800, 000 
Weakinepees--s--2. 55.6 Jac DE 53 5.88 | 1,300,000 500 6, 000, 000 
Soltieres sc /1I UL Abie: Bevo 13| 46.14 | 20,000,000 | 130,000 | 80,000, 000 
Second-grade eggs....-...- WV 25 oS cece 14 92.8 | 35,000,000 | 4,200,000 | 92,000,000 
Panntersuesre ase a eee (pepe Ohne 10 100.0 | 76,000,000 | 31,000,000 | 150,000, 000 
1 One sample with an exceptionally high count not included in this average. 
2 Three samples with exceptionally high counts not included in this average. 
TABLE 12.—General summary of chemical results on commercial samples taken in D, E, 
and F houses during 1912. 
Percentage of ammoniacal nitrogen. 
Num- Percentage of moist- 
Descripti ber. ofl a Eo ure. 
escription of = P i 
sample. Table No. sam: Wet basis. Dry basis. 
ples. 
Aver- | Mini- | Maxi- | Aver- | Mini- | Maxi-| Aver-| Mini- | Maxi- 
age. mum. | mum, age. mum. | Mum, age. mum. | mum, 
————_|—___|__ | _ _ __ _f_ __ 
Wihites!: 3252 2-. D-III, 17, E- 13| 0.0004) 0.0002} 0.0006} 0.0031) 0.0016} 0.0049] 87.37] 86.96} 88.31 
Mini 
Wolkss teers D-H, 17, E- 23) .0032) .0024) .0045) .0076) .0054) .0103) 57.88] 53.64) 64.06 
AA 
Sugared yolks.} F-VII......-- 7) .0030} .0028) .0033] .0062| .0058} .0067| 51.12) 49.89) 53.07 
Whole eggs....| E-IV, F-IX .. 43} .0021) .0016) .0024) .0074) .0054) .0087| 72.33) 70.-23) 74.17 
Mixed egg from} D-IT........-- 34; .0020) .0014) .0025) .0067} .0046] .0082} 68.88] 68.33] 71.43 
D house. 
ae egg from| F-IIT......... 10! .0023) .0017) .0027) .0071} .0053} .0082) 68.06) 67.00) 70.81 
house. 
Leaking eggs... Dae 37| .0020} .0013) .0028] .0065/ .0047| .0080) 69.63) 64.12) 72.83 
Soft eggs....... Vin Se 11] .0023} .0018} .0031] .0080| .0066] .0098} 71.24] 67.04] 72.99 
Second - grade | F-V........-.- 14] .0024) .0008) .0040} .0108) .0052} .0182} 78.20) 71.79] 84.60 
eggs and 
drippings. 
MANNVCTSTCLE 2 eile eo see see oe 9} .0041; .0021} .0069} .0133] .0074| .0219) 69.98) 65.06) 71.89 
CONCLUSIONS. 
1. Eggs commonly used for breaking stock by reputable firms are small and over- 
sized eggs, dirty and cracked eggs, and shrunken eggs. 
2. In order to check deterioration, the eggs should be held in chilled surroundings 
before and during the process of candling, breaking, and mixing preparatory to freez- 
ing or drying. : : : : 
3, All eggs, even during the spring months, should be candled previous to breaking. 
