Section of Breaking Room | Photograph | Wisconsin Historical Society

Photograph

Section of Breaking Room

Section of Breaking Room | Photograph | Wisconsin Historical Society
Long white gowns cover the street clothing of women at work separating egg yolks and whites into glass cups in the egg-breaking room of the Northern Wisconsin Produce Company.  Metal canisters, some filled with fresh, whole eggs and others holding the separated eggs, are lined up on each work table.  Underneath, large containers catch broken shells, which are dropped through holes in the center of the tables.  A man in a white apron and cap is carrying a canister and another man, on the right, has his hand on the spigot of a churn.  Sanitary, hospital-like conditions of cleanliness are being closely maintained.  Located at 1310 Clark Street, the breaking room is on the second floor of the building, facing west.  Eggs coming into an egg-breaking plant were first candled to grade for quality.  Those that passed certain conditions of freshness went to the breaking room to be separated into yolks and whites, although some were processed without separating.  The canisters of yolks and whites were emptied into churns, mixed, drawn off through spigots into cans, commonly holding 25 pounds, and sent to cold storage for freezing.  Room temperature was regulated in each of the processes and equipment was sterilized, frequently.  The Northern Wisconsin Produce Company was a wholesaler of eggs, cheese, butter, margarine and farm products, which it purchased from Wisconsin farms and factories.
DESCRIPTION
Long white gowns cover the street clothing of women at work separating egg yolks and whites into glass cups in the egg-breaking room of the Northern Wisconsin Produce Company. Metal canisters, some filled with fresh, whole eggs and others holding the separated eggs, are lined up on each work table. Underneath, large containers catch broken shells, which are dropped through holes in the center of the tables. A man in a white apron and cap is carrying a canister and another man, on the right, has his hand on the spigot of a churn. Sanitary, hospital-like conditions of cleanliness are being closely maintained. Located at 1310 Clark Street, the breaking room is on the second floor of the building, facing west. Eggs coming into an egg-breaking plant were first candled to grade for quality. Those that passed certain conditions of freshness went to the breaking room to be separated into yolks and whites, although some were processed without separating. The canisters of yolks and whites were emptied into churns, mixed, drawn off through spigots into cans, commonly holding 25 pounds, and sent to cold storage for freezing. Room temperature was regulated in each of the processes and equipment was sterilized, frequently. The Northern Wisconsin Produce Company was a wholesaler of eggs, cheese, butter, margarine and farm products, which it purchased from Wisconsin farms and factories.
RECORD DETAILS
Image ID:138339
Creation Date: 1937
Creator Name:Glander Art Studio, 1908-1954
City:Manitowoc
County:Manitowoc
State:Wisconsin
Collection Name:Glander Art Studio photographs and miscellaneous records, 1890-1972
Genre:Photograph
Original Format Type:photographic print, b&w
Original Format Number:M2003-001.1.2
Original Dimensions:9.5 x 7.5 inches
ADDITIONAL INFORMATION
See also Image ID: 138331 A postcard with notation "Section of Breaking Room, Northern Wisconsin Produce Co., Manitowoc, Wis." is also contained in the collection.
SUBJECTS
Floors
Aprons
Protective clothing
Eggs
Food industry and trade
Indoor photography
Men
Women
Food service employees

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Reference Details
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