The Yale expositor., 1901-08-16
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department of tho Parma Few
Hints as to the Care of Live stock
and Poultry.
Temperatures of Cold storage Eggs

IOllOWlnB EXTRACT ITOu IL Will De VI III
terest to our readers:
AS far as possible we will dig out
reasons for the claims made by advo-
Gates of both high and low tempera-
lures. Taking 20 degrees or 30 de-
grees F. and 3S 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 fresh egg
after being in storage six months than
If held at a lower temperature. AS
against a low temperature they say:
A temperature of 30 degrees is ex-
pensive to maintain; the yolks Of the
egg becomes hard and the white thin,
after being in store for a long hold,
and that when the eggs are taken from
storage in warm weather it will re-
quire longer time to get through the
sweat than il held in storage at
somewhat higher temperature, result
ing in harm to the eggs" Some claim
that the keeping qualities are impaired
by holding at a temperature as low
as 30 degrees, and others note a dark
spot or clot that forms in the vicinity
Of the germ when eggs are held be-
low 33 degrees. Against this formula
bic 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 so degrees than at temper
atures above 3d. The amount of
shrinkaee 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
lew 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. 1t 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 a white film.
The worst thing about most storage
eggs is taste, caused by this growth Jus
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, 1t will be nee
essary for us to ascertain the condi-
tons that are favorable, and also the
conditions that are unfavorable for the
propagation of this growth of fungus,
which has given cold storage men so
much trouble, ever since cold storage
was first used for the preservation Of
eggs.
Heat and moisture are the two con-
ditions leading to its rank growth,
and the opposite-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 its ex-
istence is limited to a single variety.
The causes leading to growth of the
fungus on the outside of an egg are
not far to seek. 1t 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 its disintegration, unless inn
mersed in liquid or otherwise sealed
from contact with the air. If the tenn
perature is low this process is retarded.