The Abbeville banner. [volume] (Abbeville, S.C.) 1847-1869, 1857-04-23
EGGS AND POULTRY.

alone IS probably about $3,O0O,OO0; the
city of New York cxpends no less than
S2,ooo,ooo per year for eggs. If every
individual in this city alone would alb.
stain from the Use of eggs directly and in
directly for the space of one year, and those
eggs were at once put under the hens and
hatched, not far from 3s,OOo,ooo would
be added to the poultry value Of those To-
calltics which send eggs to the vast city,
Think of that ye gourmantls, 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 to the wealth of the coun-
try would result.
One egg dealer in Philadelphia sends
100 barrels of eggs daily TO the New York
market. The sales in and about Quincy
market, Boston, and ly merchants through
out the city, in 1s4s, were over 81 900 900.
The consumption of eggs in Paris is equal
to one hundred and forty per year to each
individual, but in New York the average is
about seventy to each person. At this rate
of consumption it would take nearly 49,
100000 of eggs to supply the city of Lon
don for single year.
We have alluded to the great poultcrer
of Paris, NJ. de Sord, in late number of
this journal. His yards furnish about 4O,-
600 dozen Of eggs per week. His hens
arc never allowed to set; the eggs arc
Matched by steam, and every morning a
swarm of chickens is ushered into the
world Of the vast feathered tribes on his
premises. Tho chinese arc prosecuting
this Matching by steam, or artificial heat,
at Shanghai. The process they adopt is
very simple but afficacious, and the heat
employed is rarely over nincty-threc de-
grecs. At the principal establishment the
proprietor-according to the work of an
Engisllman, Mr.. Sirr-afIirms that he frc-
quently matches 5000 eggs per day. For
some reason this artificial egg Matching has
never succeeded in this country or Eng
land.
Egg testing is an important branch of
egg producing, and the duty the dealer
owes to the public should make him an
adept in distinguishing good egg from a
poor one. There is no difficulty in dscov-
erng good or poor eggs. Take them into
moderately dark room and hold them
between the eye and lighted candle. IF
the egg be good tho light will shine through
with a reddish glow, if otherwise, the color
will be Opaque or dark. Picked eggs arc
excellent eating, they are prepared by first
boiling hard, and then divcsted of their
shells, placed in carthcn jars, and scaldcd
vinegar poured upon them, seasoned with
whole pepper, allspicc, ginger and cloves.
When the pickle is cold, the jars are closed,
and the eggs are in capital eating order in
a month after, and will keep for year or
more. The farm house epicures hold this
dish in high esteem. The egg comes into
market in another shape also, in England
at this moment 1t is called "condcnsed
egg" 1t consists of the entire substances
OF tho egg very delicately and finely gran
ulated by patent process, after the watery
property which the egg contains has been
completely exhausted and withdrawn. with.
out any change in its remaining character.
All the nutrition of the egg is retained,
ard in this state it is very valuable to ship
owners, emigrants and others. A 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 tho egg. Hence We learn
that tho carbonate of lime of the shell is
one-tenth of its weight, the white, six tenths.
and the yolk three-tentlis. The egg losses
threc-fourths of it weight by the evaporation
Of its watery particles. That this depart
ment of rural economy is capable of ex
tension far beyond its present limits, and
may be exerted to wide and profitable
range, increasing wealth without any ap-
preciable cost, is selfevilent, and whether
conducted on large or small scale, the
profits are considerable, and tiihe' 'ii risk and
trouble comparatively small.-New York
Day Book.
4 sure Ogre for the Bots.-1n your pa
per of tho leth, I noticed an inquiry for a
cure for the bots in horses. Here it is, sim
pie and as cheap as any one can ask. One
ounce of copperas, pounded and put into a
junk bottle. with one pint and half of
warm water; shake it until it is desolved,
pour, it down the horses throat, and the
horse will be well in two minutes.
have used this medicine more than
thirty years; have given il to moro than
one hundred horses, and never. have kno wn
but one case but what it cared Immediately !:
then il was not given until the third day
sfter, the bots got hold IL WAS then too late
they had eaten through A horse that
is APT TO be troubled With the boh, should
IL