Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1857-05-01
4 Egga and Poultry.

The poultry value of the United States at this mo-
ment is not far from S25,O 900. The poultry kept in
the State of New York alone is probably about g.
10000; the city of New Yolk expends no less than
81 600 900 per year for eggs If every individual in
This city alone would abstain from the use of eggs
directly and indirectly to the space of year, and
those eggs were at once put under the hens and
hatched, not far from $38 900 would be added to
the poultry value OF those localities which send eggs
TO the vast city Think of that, ye gourmands who
ask for rich pastry and cake. If you who merely
visit, and you who reside in the city of New York,
and order the eggs you consume to be placed in the
Matching condition, this great addition 10 the wealth
of the country would result
One egg dealer in Philadelphia sends loo barrels
OF eggs daily to the New YoIk market The sales
in and about Quncey market, Boston, and by the
merchants throughout the city, in 1848, over
81 100000. The consumption Of eggs in Paris is
equal to l4O per year 10 each individual, but in New
York the average is about 70 to each person. At
this ate of consumption it would take nearly 49,
900, 900 of eggs to supply the city of London for
single year.
We have alluded to the great poulterer of Paris,
M de Sord, in late number of this journal. His
yards furnish about 49, 900 ozen of eggs per week.
His hens are never allowed to set; the eggs are
hatched BY steam, and every morning of
chickens is ushered into the world of the feath.
cred tribes on his premises. The Chinese prose-
cutting this Matching by steam, or artificial heat, at
Shanghai. The process they adopt is very simple
but etcacious, and the heat employed rarely
ninety three degrees AT the PRINCIPAL establishment
The proprietor-accordiDg to The work of an English
man, MIR Sirr-afhrms that he frequently hatches
5000 eggs per day. For some eason this artificial
egg Matching has never succeeded in this country or
England.
Egg testing is an important branch OF egg produ.
cling, and the duty the dealer owes to the public
should make him an adept in distinguishing good
egg from poor There is no difficulty in dis
covering good or poor eggs. Take them into mod
erately dark room and hold them between the eye
and lighted candle. If the egg be good the light
will shine through with reddish glow, if otherwise,
the color will be Opaque dark Picked eggs are
excellent eating, they prepared by first boiling
hard and then diVested of their shells, placed in
earthen Jars, and scalded vinegar poured upon them
seasoned with whole pepper, allspice, ginger and
cloves when the pickle is cold, the jars closed
ard the eggs are in capital eating order in month
after, and will keep for year or more. The farm
house epieures bold this dish in high esteem The
egg comes into market in another shape also, in Eng
land at this moment 1t is called condensed egg"
1t consists of the entire substance Of the egg very
decately and finely granulated by patent process,
after the WateTy property which the egg contains has
been completely exhausted and withdrawn, without
any change in its remaining character. All the nu-
triton OF the egg is retained, and in this state it
very valuable to ship owDeIs emgrants and others.
single ounce OF this preparation is equal to three
eggs. The Chemistry of Common Life by Professor
Johnson gives an analysis of the composition of the
egg. Hence we learn tha, The carbonate of lime of
the shell is one-tenlh Of its weight, the white six
tenhs, and the yok three.lenths The egg loses
three fourths of its weight by the evaporation of its
watery PARTICLES That his department of rural econ
omy is capable Of extension far beyond its present
limits, and may be rxerted 10 a wide and profitable
range increasing wealth without any appreciabe
cost, is self evident, and whether conducted on a
large small SCALE the profs considerable and
the risk and trouble comparatively small.
NeD York Ddu Book