The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1912-03-23
EXPERT GIVES TIP
HOW TO KEEP EGGS
Keep DRY and Don't Wash. Is His Advice
cwes Praise TO Cold Storage.


Onto Maurer. research assistant in
the ARCHAEOLOGICAL department OF the
state Agricultural college explains in
the following paper why some eggs
spoil SO much sooner than other and
points out the remedy. He says
MANY eggs that are free from bac-
terra when laid become subsequently
infected on account of improper hand
ling. We always have TO remember
that bacteria, under favorable condi
tions may go through the pores in the
she'll and infect the egg contents AS
long as the egg is Perfectly dry. the
bacteria can not do this. but AS soon AS
eggs are kept in mois. or damp quar-
tiers. the bacteria. which are always
present on the she'll grow and move
through the pores, and finally reach the
contests. 10 begin their work of de-
struction.
Unfortunately, the farmers often
take no care at all TO keep their eggs
clean and dry. IL does not matter If
they get dirty. one does not eat the
shell, they think. Dirty nests frequen-
tly are a source of loss because the eggs
become solled with droppings and
many bacteria possess the faculty to
reach the egg content from such drop
pings. Also it necessitates the wash
ing OF the eggs, and washing reduces
the keeping qualities The egg is COW
cred with delicate film of mucous
which keeps out the bacteria. Wash
ing removes the film. thereby favoring
infection of the egg. Sudden changes
in temperature should also be avoided.
Many farmers, as they collect their
eggs, wash the dirty ones, or rather
dilute the dirt and rub IL all over the
egg The wet egg may then he put in
cool cellar. In summer the rapid
change In temperature from the hot
pan TO the cool cellar causes consider
able contraction OF the egg contents.
Some of the moisture on the shell or IN
the pores is, therefore. drawn into the
interior
The moisture generally containing
many bacteria. the egg become infect
cd. and their quality is reduced. IL
eggs are washed at all they should be
rinsed in clean water. and thoroughly
dried before they are put away. Sud
den changes from lower to higher tenn
peratures are also deleterious to the
keeping qualities of eggs. They cause
the sweating and partial removal OF
the covering mucous tilm, thereby
favoring infeo ton and Fastening decay
The deterioration OF eggs that are al
ready infected can be greatly checked
by proper handling. Cold is about the
mos effective means TO check bacterial
development and is therefore most
valuable help to the poultry and egg
industry. Eggs should always be kept
as cool as possible THAT is, of course.
not below freezing point, not only be
cause decomposition is checked. bur
also because shrinking proceeds much
more slowly than ordinary tempera.
ture The amount Of shrinking which
is caused by the evaporation OF the
water from the egg contents, is gener
ally considered az al index 70 the age
of the-eggs
The commercial cold storage OF eggs
has become very important industry.
Tie public generally has exaggerated
notions or the profits derived from 1t
and 81 the length OF time for which
the eggs are stored Stimulated by
sensational newspaper articles, the
producers a. we'll as the consumers de-
veloped much prejudice against the
cold storage industry. However, this
industry has exerted most important
infuence upon the poultry business.
and much OF the recent phenomenal
growth OF this industry is due 10 the
application OF cold storage TO its pro.
ducts During the period of heaviest
production large numbers OF eggs are
placed In cold storage Tor preservation
until the supply goes down. This
system by balancing the price. incress-
ca consumption Ii prevents the eggs
from becoming drug on the market
dnIing spring. the season OF heaviest
production. and makes il possible for a
man OF average means to eat few
eggs even during winter