LEACH. Food Inspection and Analysis.

POWELL. Coöperation in Agriculture.

TAYLOR. The Prices of Farm Products. Wisconsin Agricultural Experi

ment Station, Bulletin 209.

TIBBLES. Foods: Their Origin, Composition and Manufacture.

WATSON. Farm Poultry.

WILEY. Foods and Their Adulteration.

II

OSBORNE and CAMPBELL. Proteins of Egg Yolk and Egg White. Journal American Chemical Society, Vol. 22, pages 413-422, 422-450 (1900). PRALL. Preservation of Eggs. Zeitschrift Untersuchung der Nahrungs- und Genussmittel, Vol. 14, pages 445-481 (1907).

WILEY, PENNINGTON, STILES, HOWARD, and COOK. Effects of Cold Storage on Eggs, Quail and Chickens. United States Department of Agriculture, Bureau of Chemistry, Bulletin 115 (1908).

HASTINGS. The Egg Trade of the United States. United States Department of Agriculture, Bureau of Animal Industry, Circular 140 (1909). SLOCUM. Marketing Eggs through the Creamery. United States Department of Agriculture, Bureau of Animal Industry, 26th Annual Report, pages 239-246 (1909).

PENNINGTON. A Chemical and Bacteriological Study of Fresh Eggs. Journal of Biological Chemistry, Vol. 7, pages 109–132 (1910). PENNINGTON and PIERCE. The Effect of the Present Method of Handling Eggs on the Industry and on the Product. United States Department of Agriculture, Yearbook for 1910, pages 461-476 (1910).

BERGER. Preservation of Eggs. Journal Industrial and Engineering Chemistry, Vol. 3, pages 493-495 (1911).

HEPBURN. Handling, Transportation and Storage of Perishable Foodstuffs. Journal of the Franklin Institute, Vol. 171, pages 585-598; Vol. 172, pages 173-193, 369–398 (1911).

LAMON. The Handling and Marketing of Eggs. United States Department of Agriculture, Yearbook for 1911, pages 467–478 (1911).

BARBIERI. The Coloring Matter of Egg Yolk. Comptes rendus, Vol. 154, pages 1726-1729 (1912).

BARTLETT. Eggs preserved with Silicate of Soda. Original Communications, Eighth International Congress of Applied Chemistry, Vol. 18, pages 51-56 (1912).

BRYCE. Physics of Refrigeration. American Journal of Public Health, Vol. 2, pages 829-833 (1912).

GREENLEE. Osmotic Activity in the Egg of the Common Fowl. Journal of the American Chemical Society, Vol. 34, pages 539-545 (1912). MCCOLLUM, HALPIN, and DRESCHER. Synthesis of Lecithin in the Hen and the Character of the Lecithin Produced. Journal of Biological Chemistry, Vol. 13, pages 219–224 (1912).

PENNINGTON. Practical Suggestions for the Preparation of Frozen and Dried Eggs. United States Department of Agriculture, Bureau of Chemistry, Circular 98 (1912).

PENNINGTON and ROBERTSON. A Study of the Enzymes of the Egg of the Common Fowl. United States Department of Agriculture, Bureau of Chemistry, Circular 104 (1912).

Report of the Commission to Investigate the Subject of Cold Storage of Food. Boston: State, 1912, pages 308.

RETTGER and SPERRY. Antiseptic and Bactericidal Properties of Egg White. Journal of Medical Research, Vol. 26, pages 55-64 (1912). STILES and BATES. A Bacteriological Study of Shell, Frozen and Desiccated Eggs. United States Department of Agriculture, Bureau of Chemistry, Bulletin 158 (1912).

WILSON. Economic Results of Cold Storage. United States Department of Agriculture, Yearbook for 1911, pages 23-32 (1912).

DE KEGHEL. Industrial Preservation of Eggs. Revue chimie industrielle, Vol. 24, pages 12-18; Abstracted in Chemical Abstracts, Vol. 7, page 3170 (1913).

HOLMES. Cold Storage and Prices. United States Department of Agriculture, Bureau of Statistics, Bulletin 101 (1913).

EPPLER. Investigations on the Phosphatids of Egg Yolk. Zeitschrift für physiologische Chemie, Vol. 87, pages 233-254 (1913).

TRIER. Hydrolyses of Egg Lecithin. Zeitschrift für physiologische Chemie, Vol. 86, pages 141-152 (1913).

BEHRE and FRERICHS. Control of Trade Practices in the Egg Industry. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, Vol. 27, pages 38-59 (1914).

PENNINGTON. A Study of Commercial Eggs. United States Department of Agriculture, Bulletin 51 (1914).

CHAPTER VI

MEATS AND MEAT PRODUCTS

THE industry of slaughtering and meat packing is the largest manufacturing industry in the United States, its value of product for the year 1909 being estimated by the United States Census of Manufactures at $1,370,568,000.1 This includes only the products of the 1641 slaughter houses which were of such size as to be classified as manufacturing establishments; it does not include the meats slaughtered by local butchers or on farms, which must of course be added if the estimate is to represent the value of the meat industry or the amount that consumers pay for meat. It was recently estimated by the United States Department of Agriculture that the annual meat bill of the United States approximates $2,300,000,000 and that an advance in price of 1 cent per pound costs consumers about $167,533,000 a year.

The meat-packing industry as we now understand it began about fifty years ago, with establishments for the curing and packing of pork at Cincinnati, which was then the center of the corn belt. The close connection between corn growing and swine raising is illustrated by a comparison of Figs. 10 and 11.

With the development of railroad transportation, and the westward extension of the corn belt, the center of the porkpacking industry moved to Chicago; and with the introduction of refrigerator cars, slaughter of beef for transportation in cold storage has grown to be a business of great magnitude.

1 The second and third largest industries for the same year according to the same authority were: foundry and machine shop products, $1,228,475,000; lumber and timber products, $1,156,129,000.