The Cook County herald., 1901-09-21
|DAIRY AND POULTRY


IDA Try AND POUIlTR Y
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
1 How sucsssssul Farmers Operate This
Department of the FarmA Few
Mints no to the Care of Lave Stock
and Poultry. @ "A.
Temperature OF Cold storage Eggs.
Madison Cooper has recently written
book on Eggs in Cold Storage The
following extract from 1t will be Of in
terest to our readers:
AS far as possible we will dig out
reasons for the claims made by advo-
Icates Of both high and low tempera-
lures. Taking 20 degrees or 80 de-
grees F. and 38 degrees or 40 degrees
as representing lowest and highest OF
general practice we will see what is
claimed by each Those holding their
egg rooms at 40 degrees say it is
economical, that the eggs keep well.
that the consistency of the egg meat is
more nearly like that Of a fresh egg
after being in storage six months than
]. II held at a lower temperature AS
against a low temperature they say:
A temperature of 80 degrees is ex-
pens1Ye to maintain; the yolks Of the
egg becomes hard and the white thin,
after being in store for long hold,
and that when the eggs are taken from
storage in warm weather it will re-
quire a longer time to get through the
sweat than if held in storage at a
somewhat higher temperature, result
ing in harm to the eggs" Some claim
That the keeping qualities are impaired
by holding at temperature as low
as 30 degrees, and others note a dark
Espot or clot that forms in the vicinity
Of the germ when eggs are held be-
BILE array of claims the low tempera-
ture men have some equally strong
ones, though fewer in number. They
say:
There is very much less mildew or
moisture at 80 degrees than at temper
atures above 80. The amount of
shrinkase or evaporation from the egg
Is less. An egg can be held sweet
and reasonably full at this tempera-
ture for from six to eight months.
: This last claim is broad one and very
few houses are turning out eggs an
, swering to this description.
The following, relating to high tenn
peratures is quoted from a letter writ
!! ten by one of the best posted men in
the business, who has spent much
money and time on experiments and
studied the question for years. He
says: "A temperature of 40 degrees is
very good for three months holding,
but If they run over that it is more
than likely the eggs will commence to
cover with white film, which grows
the longer they stand, and finally
makes musty egg" This gentleman
advocates temperature Of 80 degrees
for long period holding. It should be
noted that the high temperature men
ignore entirely the effect of high tenn
peratures on the growth of this fun
gus, spoken of above as white film.
The worst thing about most storage
sggs is taste, caused by this growth (us-
J ually called mildew Or mold), which re-
; suits in what Is commonly called mus.
) ty egg. To enable us to understand the
validity of these claims made by the
| low temperature people, it will be nee
} essary for us to ascertain the condi-
, tlons that are favorable, and also the
| conditions that are unfavorable for the
propagation of this growth of fungus
, which has given cold storage men Sc
, much trouble, ever since cold storage
was first used for the preservation OF
eggs.
Heat and moisture are the two con-
d1t1ons leading to it's rank growth
and the oppostte-dryness and cold
will retard or stop the growth entirely
IN moist, tropical countries many spe-
:. cies of this parasite grow, while in the
cold, dry regions of the north it's ex-
istence is limited to single variety.
The causes leading TO a growth of the
fungus on the outside of an egg are
not far to seek. It feeds on the moist
ure and products of decomposition
that are constantly being given off by
an egg from the time it is first dropped
until it's disintegration, unless i'm
mersed in liquid or otherwise sealed
from contact with the air. If the tenn
perature is low this process is retarded.
! Cold Cured Cheese.
The New York Experiment Station
made number of tests in curing
cheese at different temperatures. A
bulletin on the subject says in part:
Pure milk handled with the greatest
care to avoid dirt and odors, and
rlpened, set, cooked, drained and press
ed after the most approved methods,
was made into Cheddar cheeses. Diff
ferent lots of these cheeses were made
at various times through two seasons,
4 the lots for each test being made from
the same vat of milk if possible or
made from milk of the same herd at
f ~ol~. a. 80