The Globe-republican., 1901-08-15
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department. of the Farm-A Few
Hints the Care of Live Stock
and Poultry.


book on Eggs in Cold Storage The
following extract from it will be Of in
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 80 de-
grees F. and SO degrees 80 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 we'll,
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-
pensive to maintain; the yo1ks 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 a temperature as low
as 80 degrees, and others note dark
spot or clOt that forms in the vicinity
of the germ when eggs are held be-
low 80 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 80 degrees than at temper
atures above 80. 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
t11T> ix,rr
swering to this description.
The following, relating to high tenn
peratures- is quoted from 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 a musty egg This gentleman
advocates a 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 Gus
ua1ly called mildew or mo1d), which re-
a
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
lions that are favorable, and also the
conditions that are unfavOrabIe 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 and cold
will retard or stop the growth entirely
In moist, tropical countries many spe-
c1es 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 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 i'm
mersed in a 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 a number of tests in curing
cheese at different temperatures. A
bulletin on the subject says in part:
III z n1I1k -AdnOlGO Win the greatest
care to avoid dirt and doors, and
r1pened, 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,
the lots for each test being made from
the same vat of milk If possible or
made from milk of the same herd at
very short intervals, in order to secure
cheeses of uniform quality for COM
par1son when cured at different tenn
peratures. These cheeses were then
placed In the station curing rooEs,
where the heat is under automatic con-
troll and can be kept uniform at any
degree between 40 and co. The diff
ferent rooms were held about 5 de-
grees apart; SO cheeses were cured at
30, 60, IS, 20, Is and 80 degrees F.
The curing was continued from two to
nVe months more and cheeses OF
the same lots, cured at different tenn
peratureS, were scored at the same
time by unbiased experts.
Fourteen comparisons were made