. Bulletin of the Department of Agriculture. Agriculture; Agriculture. PREPARATION OP FROZEN AND DRIED EGGS. 41 The liquid egg was collected in. agateware buckets holding 20 pounds. From these it was transferred to the churns andthen drawn by a gate valve into the 30-pound cans, which served as the final containers. It was the custom of the girls in this house to use rags of various sorts for wiping fingers, cups, tables, and the floor indiscriminately. The utensils were washed in hot water, but frequently the girls, in an excess of zeal, would wipe a comparatively clean piece of apparatu
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. PREPARATION OP FROZEN AND DRIED EGGS. 41 The liquid egg was collected in. agateware buckets holding 20 pounds. From these it was transferred to the churns andthen drawn by a gate valve into the 30-pound cans, which served as the final containers. It was the custom of the girls in this house to use rags of various sorts for wiping fingers, cups, tables, and the floor indiscriminately. The utensils were washed in hot water, but frequently the girls, in an excess of zeal, would wipe a comparatively clean piece of apparatus on a wet bacteria-laden rag, thereby very largely undoing the good done by washing. Fingers were constantly wet. The supply of incoming eggs in the shell was chilled before candling. Frequently there was an interval of several days between the candling and the breaking of the eggs. Even though the eggs were kept under refrigeration, it was found better to break immediately after candling (see p. 40). The work of the candlerswas fair; but too many eggs that should have been stopped in the candling room found their way to the breakers. This resulted, as it always does, in lax grading and carelessness in changing apparatus after breaking a bad egg. The general principles of bacterial cleanliness to be striven for in the egg breaking were discussed with the management, and it was decided to try several breaking outfits and systems of operation, using the table of eight girls as a unit. From these experiments there evolved a new breaking outfit. This consisted of metal racks supported on a traylike base and having an adjustable knife, which could readily be removed after a bad egg had been cracked on it. Glass sherbet cups received the eggs. A mechanical separator of white and yolk, which could be attached to the knife, was also devised. Until this invention the shell method of separating had been used. The table was also modi- fied in that four holes, each about 5 inches in diame
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