The Topeka state journal., 1913-07-19


| Crane. The new building will be used
exclusively for feeding and dressing of
| poultry.
In speaking of the care of the egg.
| the Seymour Packing company in a
| recent publication says:
/ Kansas hens produce billion eggs
! a year. and the egg crop has an an
| nuaI market value of about S15,000.-
/ 600.
/ Probably % per cent of the eggs
! produced in Kansas are consumed at
| home. Another so per cent is actu-
/ ally sold on the markets of the world
] Another Is per cent. is wasted.
Victor Hugo used TO worry about
/ the tremendous soil-valUes going to
waste in the Paris sewers. He devoted
several chapters of his priceless liter
ature to the subject But the United
! States department OF agriculture can
! concentrate into half 4 page q story
of egg waste in this country which
makes Victor Hugo's sewer story look
like misery economy.
According TO government reports,
S45.00O,000 worth of eggs are wasted
in this country each hot summer be-
cause of lack of facilities for market
ing and storage
In hot weather an egg begins to
show signs of deterioration within 4s
hours, unless artificialy cooled.
The great object in the egg business
today is to avoid waste by getting the
eggs to cold storage as quickly as pos
sible.
Modern Egg Gambling.
Speed is the main thing in saving
the egg crop. Speed in gathering the
eggs on the farm, and bringing them
to town: speed at the country store
where the eggs are packed into egg
cases and taken to the cars; speed
on the part of the railway company
in hauling its perishable load to some
central point where the temperature
l. s-T-T Il
about As degrees, and held there un-
til the market calls for them, if not
placed in storage for the season.
When eggs are stored in the spring
for fall and Writer use. they are car
ried in a room of an even temperature
of so degrees.
The egg Gambling room at the Sey-
mour Packing company plant in To-
peka-the biggest egg and poultry
packing concern in the world, per-
haps, where about 500 carloads of I
eggs and poultry are shipped to the
world market centerS each year. is
under refrigeration. The temperature
never gets above 55- Here the eggs
are brought when unloaded from the
cars. They are candIed the same day
they arrive
The room is dark. The only light in +
the room is the scattering rays which +
filter from the hooded electric globe (
in front of each one of the gamblers.
done by girls. and they are paid by
the hour, so it may not be said that
they gain speed at the expense of ac- .
curacy. A good candler works about !
p cases of eggs day
In Ten Below Zero Rooms.
An expert candler can tell you. by .
looking through the shell of an egg.
just about how long that egg will .
last under given conditions.
r1n
which is perfectly good now, but it
won't do to put into cold storage, be-
cause it won't hold up but a few
months in the she'll
What's to be done with that egg?
Throw it away? Add it to the egg
waste? Or shall it be dumped on a
glutted egg market to add to the gem
eral summer slump in price? i
Modern science has found the way
1t mas been found that such eggs
can be broken out" put into large
tin containers. and frozen solid at a
temperature of 10 degrees below zero
or they can be broken, beaten and
ket n the form of dry flakes, which
look like breakfast food. 4
Eggs can be preserved in perfect
oHui,lon for much longer periods if
frozen or dried than if stored in the
she'll Furthermore the frozen and
dried eggs are less bulky: storage cost
Is less. and freight charges are re-
duced a third
me Seymour Packing company is
able 20 buy eggs in tremendous guam
tity. because ii is ono of the few
pants in the country prepared to
freeze and dry eggs. as well as store
IN the shell, under the finest possible
conditions of sanitation and cIeanli-
ness. Three hurdred carloads of
eggs, 400 cases to the car, and 80
dozen to the case, is the approximate
annual output
one of the by-prcducts of the Sey-
Inour plant consists of egg shells by
the carload which are valuable as
fertlllzer and chicken food II
The Prudential Trust company loans II